Mexican
Stuffed Poblano Peppers
When I go out to a high-end Mexican restaurant, I often times order stuffed poblano peppers, but don’t want to wait until we go out to enjoy. I like that this recipe doesn’t include rice, so that I can serve with a rice side dish. I’ve served with Cuban black beans and rice, but would…
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Green Chili Hot Sauce
I signed up for a local pea patch garden last year, and this year I decided to grown a variety of chili peppers. We had a late summer, so I’m just now harvesting an array of peppers. I wanted a good base recipe that would work with the different peppers. This one is perfect. It…
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Pork and Potato Empanadas
These Mexican inspired empanadas go great with a variety of Mexican style dips. We served with an avocado dip and chipotle aioli. You can also use leftover mashed potatoes and/or Chorizo out of the casings (instead of the meat mixture/spices) to make the process a bit easier.
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Southwest Chicken and Rice
This is an easy one pot rice recipe. It’s perfect for a weekday meal, since it comes together quickly.
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Bolillos (Mexican White Bread)
This Mexican white bread goes well with almost any Mexican meal. We have made sandwiches by adding beans, meat and cheese or just used as a nice side bread with dinner.
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Salsa Guacamole
For a change of taste, I love this style of guacamole. It’s a chunky version with Roma tomatoes, which subdues but enhances the avocado flavor. Goes great with fiesta night or just a healthy anytime snack served with your favorite corn chips.
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Chipotle Aioli
We serve this sauce with our Dungeness crab cakes, but you can serve with a variety of dishes. It has just enough spice!
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Roasted Tomatillo Salsa
This is a great salsa and one of our staples. It tastes super fresh, even after being canned for a year. We serve with tortilla chips as an appetizer or as a condiment with tacos or fajitas.
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Cornbread
I’ve been experimenting with variations of cornbread recipes and so far this has been my favorite.
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