I think I ‘m a pretty good cook and over the years I have passed on my culinary hints and tips to daughter Katy. Even though we use the same recipes there are some things that she makes better than me! Her guacamole is outstanding. I’ve watched her make it and I think I do…
Mexican/Southwest
Chili Lentils for Tacos
Incredible! Oh my gosh – these chili lentils are amazing. They have a “meaty” texture to them and the seasonings were perfect. I made them to take to a friend’s house for a taco bar and everyone loved them. Even the meat lovers! The leftovers heat up well and have even more flavor than the…
Cumin Black Beans – Instant Pot
These cumin black beans have way more flavor than any canned beans you buy. It is super easy and economical too! A 1 pound bag of dried beans is pretty inexpensive. Once cooked these beans can be put into freezer bags or freezer containers and frozen for future use. We usually eat them all before…
Chili Lime Jicama
Jicama (pronounced – hicama) is a sweet tasting root vegetable. It is a popular vegetable in Mexico and is often sold prepared this way by street vendors. When shopping for jicama look for small to medium sized ones (about 2 pounds) that are firm as they will taste more sweet. When jicama get larger they…
Tami’s Easy Red Salsa
You can make it chunky or not. Add salt or not. Add a jalapeno or not. The salsa goes well with Chipotle Nacho Cheese Sauce and Air Fried Chips made oil free. When I make a burrito bowl buffet for company I will make the easy red salsa and the Salsa Verde. Make a day…
Adan’s Grandma’s Salsa
Adan’s Grandma’s Salsa 2 large or 4 small tomatoes 3 Jalapeno peppers 1/2 medium white onion 3 garlic cloves 1/2 bunch cilantro Blanch the tomatoes and the peppers in boiling water long enough that the skins will peel off the tomatoes. I take the seeds out of the peppers but you can decide what is…