This super easy pasta dish is made from chickpea penne pasta, a jar of your favorite marinara, lean ground beef and plenty of cheese! This is one of my family’s most requested meals. My granddaughter has asked for it for two years straight for her first day of school dinner. Enjoy!
Originating in Campeche, Mexico, this shrimp cocktail is gonna change your life! I had my first version of this yumminess at a legendary Mexican restaurant in San Antonio. All you need is your fav Bloody Mary mix, salsa, cubed avocado & cucumber, chopped cilantro, cooked shrimp & lime. Enjoy!
My family goes nuts for this spicy stew. Originating from the Mexican state of Jalisco, it is traditionally made for special occasions like a quinceañera or wedding. I just like to make it whenever! I make mine with a trimmed beef brisket. It is tender & oh so satisfying! I’ve been making it since 1997, when I found the recipe in my Southern Living Annual Cookbook. My mom used to give me their annual cookbook, every Christmas – I still have all of them & use them often. I’m not giving them too much credit on this one though… They did not title it correctly, and I have made the recipe my own over these 20+ years. Enjoy!
I saw a fellow foodie on Instagram post a recipe using puff pastry to make a pizza, and knew I had to do it! This was so easy and really scrumptious! I used Fig Jam to round out this delicious, cheesy yumminess.
The hubs and I have been wanting to make paella on our Big Green Egg for months now. We researched recipes for what seemed like forever. Well, we finally took the plunge and made this incredible seafood dish. And, we had so much fun making it together! The key to making this dish is to have everything ready ahead of time. The flavor from making the paella on the Egg is phenomenal. We wrote out our recipe ahead of time and made notes while cooking. It was a success the first around. We will make this again and again.
International Falafel Day calls for a special power bowl. Pulling this together is a breeze, since I used Afia Foods pre-made falafel. I purchase this product at my local grocery store, but you can order their product online, as well. The chickpeas & carrots are lightly seasoned & prepared stove top. I also used frozen cauliflower rice, making this super simple to put together. Just put a bed of greens on the bottom of your bowl and you’re all set!
Here is the link to all the places you can order Afia Foods products: https://www.afiafoods.com/shop
Chicken on a Stick is a Fiesta phenomena! Every year, during the 4-day run of A Night In Old San Antonio this booth sells 30,000-40,000 of these skewers. Can you say long lines??? My version is oven-baked, instead of fried, & it’s hubs approved. You know…it’s one of those dishes where is says “this is good” over & over! Oh, & no lines w/my version! Viva Fiesta!
This pan meal is outstanding. The caramelized veggies, tender salmon and fluffy gnocchi made for an especially easy and delicious meal. You should thank me profusely for making this, and for working the bugs out of the prep for you. I used purple cabbage, colored bell peppers and green onions. This one here is a winner!
This has to be one of my favorite bowls. We fried up small cubes of smoked pork belly we had in the freezer. You can find the info on how we made our pork belly here: Smoked Pork Belly I then prepared my famous fried rice (that’s what I call it!). You can find that recipe here: Asian Rice Bowl
I tossed the fried pork belly pieces in hoisin sauce. I built the bowl by first adding the fried rice and some grilled pineapple chunks, added the fried pork belly on the side, a 7 minute egg and some cucumber. Topped it all with some cilantro and red pepper flakes. It was delish!
We prepared this pork belly for the first time a week ago. It was fantastic. Tender, savory & luscious. The day we made it we sliced several pieces and cut them into bite size pieces. Because it was a fairly large piece of meat, we refrigerated it and then sliced it into various sizes. Some in a small slab you could fry up for toast and others in chunks to fry up for tacos. So far, we have made pork belly fried rice, tacos, avocado toast with a small slab and pork belly sliders. Everyone has raved about it!
