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Concoctions from the kitchen of a Mississippi writer.
We liked the turkey mexi-burgers so much, I decided to try adapting it to a meatloaf. I was going to do this in the crock pot but ran out of time and popped it in the conventional oven instead. Hubby declared this one a winner, and at 268 calorie (read full article)
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)
After last week’s meh Mexican spoon bread, I opted to try a jazzed up version of my mother’s Mexican cornbread. Since we were taking it to a party, I thought muffins would be best (and it fits with my obsession for mini these days). R (read full article)
Continuing in the theme of recipes from Simple and Delicious, this one comes from the Jan/Feb 2010 issue (pg. 47). It’s one where their test kitchen cut down the fat and calories. According to them, it makes 6 3/4 cup servings at 329 calori (read full article)
Part of the many dishes I made with last week’s Peach and Red Pepper Salsa was a straight up basic quesedilla. It was a classic “use what you have in the fridge” sort of dinner that took advantage of the leftover shredded chicken (read full article)
Welcome to the first installment of Retake Homemade! Please check out the links at the bottom for additional recipes. Enchiladas are something I don’t make too often. I’m more a quesedilla kinda girl. But these are nice for a chan (read full article)
These burgers were a long time in the making. We’ve been talking about them for ages and even had a prior attempt using taco seasoning that was decent but not what we wanted. We finally remembered to get all the ingredients for this attempt (read full article)
Our grocery store’s freezer section is full of these frozen convenience meals. I love the ideas of these because they’re so EASY and when I don’t feel much like cooking they’re something my husband can cook. But, let’ (read full article)
I admit it. I’m a sucker for trying out new and random spice blends. Always on the hunt for a new flavor. I found this mapuche spice by Merken at a local closeout store. According to the site “Merken since centuries, has been the C (read full article)
This is a favorite Friday night dish in our house. It’s probably technically like 4 servings but this is us, so really it’s 2. We aren’t gonna talk about the fat and calories. Just trust that it’s less with the low fat s (read full article)
Feeling repentant for weekend excesses? I know I am. (We aren’t going to talk about the love affair I had with the guacamole dip and chips at a party we went to the other night) Getting back on the bandwagon is hard when you’re maki (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)
Canned chicken. I don’t have any idea why my mother keeps giving it to me, but she does. She feels compelled to give stuff to me, often things I won’t touch. So this canned chicken has been in the pantry for a couple of months. So (read full article)
As I mentioned yesterday, the perfect side to purple hull peas is cornbread. I decided this time to make it with a bit of kick, as I had a few jalapenos I’d picked up and not used for…whatever it was I thought I was going to use them fo (read full article)
It’s coming in late, but it’s still Thursday! This was a last minute inspiration after making a grocery run for ingredients for something else entirely. I had these two poblano peppers that I was going to turn into some kind of enchil (read full article)
I apologize for my lengthy absence. I can’t remember if I’ve mentioned it before, but my husband broke his leg, so things have been a bit chaotic at home. He’s doing much better now, so I’m HOPING to get back to a regular (read full article)
I don’t know about you, but when I hear the word “chalupa”, I think Taco Bell. I’ve never actually had a chalupa from Taco Bell, but I have vague memories of commercials that involved some kind of flat bread or shell or some (read full article)
On my recent trip to Kansas City, my pal Christine introduced me to Penzey’s Spices. It was love at first sniff. An entire store devoted to spices. Ugh. Heaven. One of my acquisitions on this trip was Adobo Spice. Now this is not re (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)
Earlier this week, I made up a double batch of taco filling (had 2 pounds of ground beef that was frozen together so I had to do something with it). We had, predictably, tacos with homemade shells that night. We could have done the same last night (read full article)
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