One of my criteria when we dine out at Mexican restaurants is the tortillas (corn and flour). In my mind, homemade tortillas are far superior to the mass-produced store versions and they make all of the difference in a dish! Corn tortillas are made out of masa harina which literally means “dough flour” in Spanish. Experiment with different masa flours until you find the flavor that you like best.
When I eat at Mexican restaurants I am always most anxious to sample the tortillas (corn and flour). In my mind, homemade tortillas are far superior to the mass-produced store versions and they make all of the difference in a dish! I have tried many different recipes. After a few successes and many flops, I have stumbled upon the following combination of ingredients. The result: my best flour tortillas to date! (although I will continue my quest to perfect them). They are thin and pliable, yet soft and tenderly chewy.
This taco meat doesn’t require any store-bought seasoning packets but it is just as easy to make. It is so juicy and flavorful that you can easily substitute ground turkey or chicken for a healthier option (and some people might not even notice a difference!).
Inspired by Mexican flavors, this non-traditional lasagne recipe is easy to throw together on a busy night. Save time by not pre-cooking the lasagne noodles.
One of the best parts about this pie (besides the large tender chunks of cinnamon-sugar apple baked under a melt-in-your-mouth streusel topping) is the incredibly easy pat-in-the-pan pie crust. Don’t fuss with rolling out the pie crust; simply mix the dough and press it into the pan.
This sweet, rich custard dessert is surprisingly simple to make. Just be sure to allow time for it to chill overnight.
Make this healthier baked version of fried chicken tenders without sacrificing any of the flavor. For a fun and creative dinner, have a dipping sauce competition where every member of the family makes a dipping sauce. Then act as taste testers during dinner to select your favorites.
This cornbread has an intense corn flavor and a coarse texture. I like to make cornbread muffins but you can also bake it in a cake pan.
This teriyaki marinade also makes a restaurant-quality teriyaki chicken. The key to the marinade is to let the meat marinate for at least several hours. If you let the meat marinate for 1-2 days it will melt in your mouth just like candy.
This chocolate cake is my “go-to” recipe for chocolate cupcakes and birthday cakes. In fact, I’ve pretty much stopped trying other chocolate cake recipes because this one is so good and everyone loves it!
Monday, January 4, 2010
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