There is a new Mexican restaurant near our home. After a Costco run, we decided to stop in and check it out. They have another restaurant on the other side of town, which we went to before but found their food somewhat salty. Thinking they may have a different chef at this new location, we … Continue reading El Molcajete North Phoenix Road Medford
Made this last night and I forgot how good it is, and easy. We had about 10 large shrimp in the freezer, which were more than enough for the two of us. Veracruz Shrimp Ingredients: 1 pound shrimp, peeled and deveined 1 large green pepper 3 tablespoons olive oil 1 medium onion, chopped 4 ounces … Continue reading Veracruz Shrimp
Made this last night. It was perfect with the pickled jalapenos and carrots I made the other day. Enchiladas Suizas Ingredients: 5 tomatillos 1 serrano 1/2 white onion 2 garlic cloves 10 sprigs cilantro (10 to 12) 1 poblano 1 cup chicken stock 1/4 cup heavy cream 8 corn tortillas 1 large chicken breast 2 … Continue reading Enchiladas Suizas
We had a meal at a local taqueria the other day and along with our tacos, we were served some pickled jalapenos and carrots. They really made the meal and were complementary to the food. So I thought I would try making them at home. I found a recipe that seemed to be authentic from … Continue reading Picked Jalapenos and Carrots
While she was visiting, my sister Priscilla mentioned this soup that she got the recipe for from her friend. She raved about how good it was, so, of course, I had to try making it last night. It was simplicity itself to make and it turned out delicious. Here is the recipe: Instant Pot Creamy … Continue reading Instant Pot Creamy Taco Soup
Make this the day before the Superbowl 'cause it needs to meld before it is served. Black Bean Salsa Ingredients: 2 Anaheim chili pepper, chopped 2 tablespoons cilantro, chopped 3 jalapeno chile peppers, chopped 1/3 cup red onion, chopped 11 ounces Niblets corn, drained 15 ounces black beans, rinsed and drained 3 roma tomato, chopped … Continue reading Black Bean Salsa
In all of my writing about the various and wonderful places to eat here in Portland, I came to realize that I had never actually written about the place that I eat most often. Near PSU campus is a block full of various good places to grab a bite. One of these places is my … Continue reading Tito’s Burritos
Adding canned tomatillos really makes this dish. Fresh tomatillos might work, but I have not tried using them. You would want to roast them before adding. The San Marcos Whole Tomatillos are quite salty so we recommend not adding any additional salt beyond what the recipe calls for. If you cannot find the San Marcos, … Continue reading Chili Verde (Colorado Green Chili)
For real deep flavor we combined 1/2 ground beef with 1/2 ground Bison and it makes a real difference in the taste and texture. The addition of toasted corn also gives a nice texture and flavor. We like to serve this over rice or pasta. It can also be served on its own in a … Continue reading Chili Rojo
Here in the Rogue Valley we're currently under an inversion layer or an air stagnation advisory. It is all meteorologist speak. All it means is it's cold and we're in the fog, thick fog. I'd take a picture for you but all you'd see is fog. So last night I had to make soup, just … Continue reading Chicken Tortilla Soup
