Chiles Rellenos….Meets a Jalapeño Popper

Posted on July 27, 2012 by Deborah

How many things have been invented over the years that have actually come about from either a mistake, or the crazy notion that putting two seemingly oddball things together just might be the next best thing since the day someone dunked a hunk of chocolate in a jar of peanut butter.

I had that revelation today after heading out to the garden and picking the first 2 Poblano Peppers that were ready, and as I looked at the Poblanos, dinner popped into mind.

Chiles Rellenos – Stuffed Poblano Peppers

Chiles Rellenos (pronounced Chi-leys Rey-yeh-nos) are an extremely popular Mexican … Read more...

Orzo….ORZO….

Posted on July 12, 2012 by Deborah

OOOORRRZZZOOOO…. I love saying the word ORZO. It kinda rolls off the tongue and sounds cool. Maybe Ferrari should create a new car and call it Orzo. I would buy one. I bet a lot of people would.

Orzo is a small pasta. The word Orzo is actually Italian for ‘Barley’. It is shaped like a grain of Rice or kernel of Barley, only larger. It has gained it’s fame over the years from being included in numerous Italian soup, casserole and side dish recipes.

It is the star of an Orzo with Parmesan and Sun-Dried Tomatoes. It has … Read more...

How To Make Home-Made Tortilla Chips

Posted on June 13, 2012 by Deborah

Yum…who doesn’t love tortilla chips and salsa? or with Guacamole? or heck, just hoovering them up out of the bag mindlessly while you sit in front of the tv watching Guy Fieri nosh his way through triple bypass inducing food on Triple D. Admit it, you are just like that aren’t you?

I am…EXCEPT…the only thing I do not like about commercial tortilla chips is the salt.

I mean really, do they need to syphon so much water from the Mediterranean and dry it out and then douse the chips with them? Seems like it to me. I for one … Read more...

Frijoles Auténticos del Charro…

Posted on May 8, 2012 by Deborah

OR….Authentic Charro Beans…. OR Méxican ‘Drunken’ Beans…whatever you call them, they are NOTHING like your North American canned variety of baked beans.

I learned to make these while in México last year when I attended a one day cooking class lead by a highly talented Méxican Chef (Pablo Lopez Espinosa de los Monteros… I know..long name eh?) at the Little Méxican Cooking School in Puerto Morelos, México. Not only did I learn to make these absolutely YUMMY beans, but other recipes as well including guacamoles, salsas, home-made tortillas, sopes and I think my absolute fav… rajas con crema (Chile Poblano … Read more...