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
We have been invited to a Halloween block party. We are excited because this is a good chance to meet our new Oregon neighbors. We are going to bring our Black Bean Salsa and some tortilla chips. I just finished making it this morning to allow time for the flavors to meld. This is one … Continue reading Black Bean Salsa
Just returned from Wisconsin Tuesday night. I was excited to be back in my spacious Oregon kitchen and to shop at grocery stores that have expansive varieties of product. I could have made anything I wanted for dinner my first night at home. But for some reason I had this craving for Green Chili & … Continue reading Green Chili & Pork Stew
It came up a few times with my friends in Southern California. There you can buy this wonderful stuff called Elote from street side carts. It's a type of corn treat made in Mexico and California where they grill the corn covered in delicious toppings like chili powder, mayonnaise, sour cream and other great stuff. … Continue reading Elote on a campfire
