What better way to kick off the 4th of July weekend get together than with these delicious bite-sized poppers. Each one has the perfect ratio of smoky bacon, creamy cheese and spicy jalapeño.
One word of warning; make sure you have plenty of them on hand. They’re always a hit and they’ll be gone before you know it!
Arroz con pollo, translated as chicken with rice, is a classic dish of Spain and Latin America.
This is another company friendly dish that you can prepare in advance before your guests show up, allowing you to have time to relax and serve a round of appetizers and drinks while it bakes in the oven.
It may seem odd to add both beer and wine to a recipe, however once you taste the rice, you’ll understand why. The luxurious thickness and dark malts from the beer and the oakiness from the wine, add a deep earthy flavor to the rice. And don’t be shy when adding a generous pinch (about 20 threads) of the saffron. The distinctive flavor and color really sets the tone for the dish.
I’ve seen the word ‘Barbacoa’ describing some Mexican dishes, yet I have to admit, I never took the time to look up what it meant until now. As it turns out, ‘Barbacoa’ it’s a form of slowly cooking meat and it is where the term “barbecue” is derived.
There are a few variations in cooking techniques, including slow-cooking over an open fire or in a hole dug in the ground covered with leaves, however since trying the later of the two might make my neighbors start to wonder about me, I decided my oven would work just as well.
So just in time for Cinco de Mayo, here is a perfectly spiced, slow-cooked beef taco recipe to enjoy with your chips and salsa and ice-cold Margaritas!
Think about a big steaming bowl of soup and then wait a moment as your mind begins to wander. Are you having happy, comforting thoughts? Maybe memories of being sick as a child and either your mother or grand-mother serving your favorite soup with a towering stack of saltine crackers?
Soup can be warm and comforting on a cold day, chilled and soothing on a hot day, the cure for the common cold or even good for the soul. And it doesn’t take a lot of ingredients to make a really flavorful soup. In fact, last weekend, I think I may have created my favorite soup ever. While I was at the grocery store, I passed by a display of the most gorgeous, fresh poblano peppers I had ever seen. I couldn’t help myself. Soon my cart was filled with poblanos, red bell peppers, fresh cilantro, carrots, onions and all the remaining ingredients to make my own version of fire-roasted poblano and red pepper bisque.
Have you ever been given or purchased a unique food item, where later when you had it at home, staring at you from the kitchen counter, daring you to cook with it, and you had no idea what to do? I have and I am not ashamed to admit it. Hence the story of my adventures in cooking with scorpion peppers.