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Concoctions from the kitchen of a Mississippi writer.
We went to a party this weekend and as I didn’t have what was required for my usual 7 layer dip, I had to come up with something else. What I arrived at was an adaptation of this recipe from Tasty Kitchen. The end results were delicious, li (read full article)
I can’t remember what I used a partial container of black beans on. Quesedillas maybe. In any event, I was left with a cup and a half of beans that needed a purpose. Usually in our house black beans and rice means a variation on red bea (read full article)
I’m seriously running out of names for these Mexican themed soups. But there are endless subtle variations on these flavors that we just love, so I keep inventing new varieties. This one wasn’t cooked in a crock pot (though it certa (read full article)
Three years ago one of our local restaurants had a soup they called baja chicken enchilada. I got to have it maybe 3 times before it was permanently removed from the menu due to lack of interest. I just have to say how much that totally SUCKED be (read full article)
I was in the mood for a little tex mex the other night, and quesedillas fit the bill. I wanted something a little heartier for my carnivore husband than my favored veggie ones, so we went with steak. After last week’s casserole mishap, it w (read full article)
I have had a hankering to do something with chopotle chilis in adobo sauce. Don’t ask me why. I’ve never used them before. But there is this soup that a local restaurant had a couple of summers ago, Baja Chicken Enchilada, that was (read full article)
Black beans and rice is one of our favorite hearty dishes. It’s a standard when there’s leftover rice and I”m not in the mood to do all the chopping for fried rice. It’s a pretty forgiving dish, so it seemed like a good on (read full article)
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