Arroz con Leche, literally “rice with milk,” is a traditional Spanish dessert that is also popular all throughout Latin America. Variations of rice pudding can be found around the world and this is the Spanish take on it. I love the simplicity of this recipe – rice, milk, a cinnamon stick and sugar. It is easy to make as long as you have forty minutes to an hour to watch it and stir it frequently.
This was one of my husband’s favorite meals when he was a kid. He remembers always ordering it at Mexican restaurants. It’s a new meal for me. But, what’s not to love?! Bacon makes everything better. And it’s a fun presentation for kids.
After trying many recipes and receiving tips from several restaurant owners, this recipe is the closest that we have come to matching the arroz served in Mexican restaurants. It is simple but you can alter the seasonings and add as many vegetables as you would like (such as carrots, tomatoes, peas, corn, and peppers).
Chile verde is a Mexican stew that is traditionally made with pork and a green broth of tomatillos and chile peppers. To make it easy and to keep the pork tender, we use a slow cooker.
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 layered bean dip is always a crowd-pleaser at parties. At its most basic it is a 5-layer dip but it can easily become a 7-layer dip if you add multiple toppings with the cheese.
The following guacamole recipe is my family’s favorite version but we change up the ingredients depending on what we have on hand. We really like the combination of the salsa verde with the chopped tomatoes but if we don’t have salsa verde, we use any other salsa.
Turn your leftover taco meat or fajita chicken into a brand new meal by making a light and refreshing salad with cilantro-lime vinaigrette.
This crab tostada is essentially a crab taco and is great for breakfast, lunch or dinner. I made this for breakfast last weekend with the leftover crab meat from the night before.
You will know by how colorful this meal is that it is healthy. Introduce your kids to seafood by sneaking scallops and shrimp into kid-friendly tacos.
Tuesday, April 6, 2010
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