Get that Latin Feeling...

I work with a wonderful woman named Amalia as a fun side job. I met her through my volunteering at the local Arb classes. Her site has some really wonderful Latin dishes that you can print right off.

Over the past year I've made some of those yummy Latin dishes with her. My favorite is this very simple Black Bean tortilla side dish. It goes with anything and is great for leftovers.

Mix mashed black beans with Queso Blanco cheese till just together. Heat small corn tortillas on a medium heat, then fill with the mixture and grill at a higher heat with olive oil till just browning. (Heating them first makes them less brittle)

The first picture is from a Chili Rellenos that I made with a beef filling and spicy cheese. I'll try to put that recipe up at some point. It was really really yummy also.

Enjoy the last snows of winter! (Hopefully) The husband and I are on a countdown to a vacation to Ireland and Scotland this spring.... 39 days and counting!

Talking Guac

We were invited over to dinner last weekend by a couple who I work with at the Areboretum. They had an absolutly wonderful meal planned, much of it was done ahead of time, allowing them more time to talk with us than bustle around the kitchen.

I've often done the work upfront for dinner parties that we have. Something you can make a day (or even two) ahead of time will save hours of stress and planning the day of.

Some things, however, can not be rushed.

Simple dishes like guacamole, where there are very few ingredients, are always best when served right away.

Another dinner evening with friends brought out and equally wonderful meal, but with more of it prepared at the table. As quickly eaten as it was made. They served a guac side dish that was so yummy! Plus it was in a super cute pig morter bowl. I really need to get one of those....

Simple Guacamole

2 avacados, soft to the touch

1 tomato, chopped

1/4 cup red onions, chopped

2 tbsp lime juice

2 jalapeno peppers, sliced

1 tbsp cilantro, chopped

salt/pepper

Stir together until just mixed. Keep in refrigerator, covered in plastic till ready to serve. Always best when prepared right before ready to be eaten. Serve with blue corn chips.

My Mexican Getaway

We’ve returned! We’ve come back from our little 10 day trip to Cozumel, Mexico with my family. And although it rained a bit, there was too little time with everyone, and way too few cheap cab rides, we made up for it with all the wonderful food we ate!


Between our previous trip to Cancun and this one, I have come to determine that the best food is definitely off the beaten path… just not too far.

The feasting was spotted with some really bad dishes that left me wishing I’d just stayed on the beach, but we had a streak of some amazing food also.

The restaurant we frequented most often was a second floor, open air Italian place called Prima’s.
They had a huge menu which featured mussels, conch, lobster, and steak; all accompanied by homemade pastas. So delicious we went there three times.

That’s right. I said three.

However this was not our favorite. The hands-down winner was another open air pavilion Italian stop called Guido’s. Between the puffy starter bread, fresh spinach pasta, stone pizza, and lemon coconut tart with blackberries we were done in.

And this was in Mexico. Which is why ‘off the beaten’ path gets a whole new meaning. There were plenty of fabulous taco dives that we were able to experience, classically served on small corn tortillas with any number of main ingredients. The only must was the addition of cheese.

There was a whole supermarket of interesting fresh breads and rice. There was even a mixed Ceviche that we travelled across town for. But the Italian, they know how to do Italian-Spanish fusion well on that island.



So go rent that scooter or jeep and drive. Trust the cab driver that will tell you he knows the best taco dive on the island. Walk until you’re hungry enough to eat anything. Just make sure you know how to get home.

Feliz Año Nuevo!

In preparation for our Mexican vacation we had a New Year's fiesta with friends. Enjoy!

Chicken Enchiladas
1 package large tortillas
1 lb (about 8 breasts) chicken
3 tbsp EVOO
2 tbsp Mexican spice mix (paprika, chili powder, cayenne pepper)
1 can green chilies
1 package cream cheese, room temp
1 cup sour cream
2 cups Jack shredded cheese
1 cup Cheddar shredded cheese
1 can enchilada sauce
Salt & pepper

In a 350 degree oven bake the chicken coated with the olive oil and spice mixture till done. Remove and let cool.

In a large bowl mix sour cream, cheeses, chilies, salt and pepper together till well mixed. Using a fork shred the cooled chicken up into small pieces. Add to the cheese mixture.

Set out a large lasagna pan and coat bottom with non-stick spray and a little of the enchilada sauce. Fill each tortilla with about 3/4 cup of the filling and roll length-wise, folding the ends in. Place in the pan. Repeat till ingredients are used up. Pour the remaining sauce over the enchiladas. Place tin foil over the pan.

Bake at 350 degrees for 1 hr or freeze and bake for approximately 2 hrs.