This dish was one of my husband’s favorites growing up. Now that I have made it, I can see why he liked it so much. It is a great meal for the work week because it comes together quickly. You can even make it ahead and let it chill for several hours or overnight. Kids will like the cheese-stuffed chicken. I like to serve it with Mexican rice, beans and cheese-stuffed Anaheim peppers.
Chile peppers are packed with vitamins and nutrients. Stuffing any of the mild varieties with cheese (and Mexican Rice) makes them appealing to kids of all ages. Stuffed chile peppers also make a great side dish to many meals.
The tortilla española is similar to a frittata and nothing like the tortillas used in Mexican food. Tortillas de patatas, filled with thinly sliced potatoes, are one of the most popular kinds of tortilla that you will find but you can also add the veggies and meats of your choice.
These spicy fried fish fillets from Kenya are simple to make. I was surprised to discover that the seasoning is very similar to other rubs and marinades that we often use for chicken and fish, comprised of several of our “go-to” ingredients that you, too, will most likely have on hand.
Deviled eggs make me think of Easter brunch but they make a great appetizer at any party or picnic. And they are the perfect dish for using up your Easter eggs.
The following recipe is my family’s take on loaded baked potato skins. The beauty of this appetizer is that you can load them up with whatever you would like: cheese, bacon, sour cream, salsa, chili, guacamole, you name it. It is also a meal where the whole family can get involved. Everyone can “load” their own potato skins.
The morning after we had potato skins, we used the leftover potato flesh to make hash browns with our Ziploc omelets. They are simple to make and are more tender and flavorful than the frozen bags you buy at the grocery store.
Herbes de Provence is a mixture of dried herbs from Provence, a region of southern France. It is often used when grilling fish and meats and makes a great combo with these pork chops. We like to serve the pork over a spinach salad or with garlic mashers and roasted veggies.
This lime-cilantro rice is easy to make and is the perfect combo with many meals, even outside Mexican-inspired meals. I like serving it with Teriyaki Flank Steak.
This colorful salad of tomatoes, fresh mozzarella and basil has become one of the iconic foods of Italian cuisine and is a staple in Italy and in Italian restaurants around the world. It is simple to make and the perfect light starter to many meals.
Friday, April 23, 2010
1 Comment