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Archive | Mexico

Tres Leches Cake

Monday, May 5, 2014

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Tres Leches Cake

This sponge cake covered in a mixture of tres leches {three milks} is intoxicatingly sweet and addictively creamy. Happy Cinco de Mayo!

Churro Cookies Con Chocolate

Sunday, May 4, 2014

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Churro Cookies Con Chocolate

Churros con chocolate in cookie form are a fun addition to a party spread. Plus, Cinco de Mayo is tomorrow and if you can’t find real churros, these buttery, cinnamon-sugar cookies with or without chocolate are a festive way to celebrate.

Horchata

Tuesday, December 3, 2013

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Horchata

Though I know that horchata is typically served in the heat of summer as a cool, refreshing beverage, I also think of this cinnamon-spiced rice drink in autumn. When you make it at home you can use less sugar, sweetening it to taste.

Crockpot Tortilla Soup-Stuffed Bell Peppers

Sunday, October 6, 2013

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Crockpot Tortilla Soup-Stuffed Bell Peppers

Bell peppers would make a colorful and flavorful bowl for any type of soup, however, I thought they found the perfect match with tortilla soup. This crockpot version of my tortilla soup (with or without the pepper bowls) is simple and easy for busy weekday nights.

Southwest Corn Chowder with Chicken Chorizo

Tuesday, October 1, 2013

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Southwest Corn Chowder with Chicken Chorizo

I don’t know about you, but with the soggy, windy weather this week we spent the last weekend holed up in the house. I admit that at moments we went a little stir crazy but deep down I think we enjoyed the excuse to pause and recover from our hectic summer schedule.

Eggplant-Salsa Fresca Bruschetta

Friday, June 14, 2013

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Eggplant-Salsa Fresca Bruschetta

Spicy salsa fresca on top of lightly-fried eggplant slices is a fusion dish at its finest and makes a unique bruschetta-inspired appetizer.

Quinoa Taco Salad {Stuffed Peppers}

Friday, June 7, 2013

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Quinoa Taco Salad {Stuffed Peppers}

Inspired by one of my family’s favorite appetizers {Stuffed Jalapenos}, a recipe which I will share with you soon, I decided to stuff some mini sweet peppers that were leftover from a Cinco de Mayo fiesta at my son’s preschool. A variation of my quinoa “taco” salad {without chicken} was a healthy stuffing that was easy to mound inside the small peppers.

Chicken Quinoa Quesadilla

Thursday, October 18, 2012

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Chicken Quinoa Quesadilla

The day after I made the chicken quinoa taco salad I made quesadillas with the leftovers. Considering that the taco salad was acutally a leftover meal, that means that I got three completely different meals out of our chicken tacos. That’s music to my ears for busy weekday dinners and lunches!

Mexican Caprese Salad

Friday, July 27, 2012

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Mexican Caprese Salad

This fusion of Mexican and Italian cuisines was inspired by the Italian Caprese salad. Tomatoes are still the base of this stacked salad but I have traded out the other ingredients {mozzarella cheese, basil and balsamic vinaigrette} for their south-of-the-border counterparts that my family loves so much.

Mexican Style Roast Chicken

Thursday, March 15, 2012

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Mexican Style Roast Chicken

We were in the mood for a roasted chicken but I wanted to change the routine. So I seasoned this oven-roasted chicken with salsa verde, cilantro, limes and cerveza, making the chicken perfect for tacos, enchiladas or any other Mexican-style meal.

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