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Posts Tagged ‘Tex-Mex’

by Sarah Steimer

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it's completely delicious, that's why.

I know, I know, why ruin a nice, healthy food like avocado by frying it? Because it’s completely delicious, that’s why.


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This taco is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork.

This dish is a lot of crispy-crunchy wrapped up in a warm soft taco. And save your leftover pickled onions! Those suckers are great on sandwiches orrrrr just a fork. (Of course I served this meal with one of my favorite summer beers: Bell’s Oberon.)

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by Sarah Steimer

For such a spicy, deep soup, it sure is a dull color. I whipped out one of my favorite Southwest-style platters and garnished the soups. Not all food looks gorgeous, but sometimes they just make great canvases.

For such a spicy, deep-flavored soup, it sure is a dull color. I whipped out one of my favorite Southwest-style platters and garnished the soups with chips and salsa. Not all food looks gorgeous, but sometimes they just make great canvases.


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by Sarah Steimer

This is one spicy salad – use less chipotle if you want a smaller kick. But try not to be wimpy.

  • olive oil
  • 1 bunch scallions, sliced thin
  • 1 chipotle chile in adobo sauce, chopped
  • 3 1/2 cups corn
  • 1 1/2 tablespoons lime juice
  • salt and pepper, to taste

Heat the oil in a skillet before adding the scallions, cooking until softened. Add the chile and cook for about 1 minute.

Add the corn, plus a tablespoon of water. Cover and cook until the corn is warned through. Remove the lid and cook until the liquid has evaporated.

Stir in the lime juice and season with salt and pepper.

Makes 4 servings, as a side.

Recipe from: Everyday Food

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