I’m always looking for “the one.” You know, the one recipe that you can count on time and time again to be a crowd pleaser. Sometimes you’ll send me recipes with in-depth stories about the memories behind the meals, which I love. Sometimes I’ll simply get a recipe saying it’s a family favorite. I’ve come to know that if you believe the dish is good enough to pass along, more than likely it’s a winner, and I’m grateful that its landed in my lucky hands. Now you have another one in the Southwest cuisine category–a fabulously simple, incredibly tasty recipe for New Mexico Chili Verde. There’s a great technique in the recipe that really adds to the flavor of the chile verde, one that I have come to use often in stews and chili’s. It’s flour that you heat up in a dry skillet until it turns light brown and imparts an amazing toasted nut aroma. Get those flour tortillas warmed up and pour yourself a big bowl of New Mexico Chile Verde!
egg, beaten
Three Kings Cake
It’s one of the most colorful traditions we have, and it all starts on January 6th, the Feast of the Epiphany celebrating the visit of the Magi to the Christ Child. The Three Kings Cake, with its colorful adornment of beads, a plastic baby hidden inside and topped with a king’s crown also kicks off the Carnival season with Fat Tuesday, aka Mardi Gras. With this treat, you’ll be feasting your eyes on fun!
Watch my How To Video here!
Three Kings Cake
Jan’s Holiday Bread Wreath
This one is personal! I’ve been making my special wreath bread for the holidays ever since I was in high school. I love making it, I love cutting into it (as pretty as it is) and I absolutely love giving it away as a holiday gift from my kitchen. I think I cut the recipe out of a Women’s Day Magazine many, many years ago, and eventually the clipping just disintegrated from overuse. By the time that happened however, I had the recipe embedded in my cooking DNA. The inside of this gorgeous bread wreath is filled with delicious surprises like brown sugar, walnuts, soaked raisins and spices. The outside is a thing of beauty and in my opinion, the perfect holiday wreath to share! Enjoy it as a breakfast bread or a sweet snack anytime!
Apple Fritter Bread
Donuts with our coffee were always a treat in my family because we didn’t buy them very often. When you’re Italian, the perfect paring with your espresso is a biscotti. But oh, those donuts! My real weakness, though, was an apple fritter. Those rugged, rustic clumps of dough smooshed together with apple bits laced with an ooey gooey glaze were just too irresistible! Now, to make matters worse for my waistline, what sits before me is a bread pan bubbling over with what pretty much looks like an apple fritter on steroids. This is going to be really good…or really bad depending on how much willpower I have. I found this recipe for Apple Fritter Pull Apart Bread that is made with delicious and delicate a sweet yeast dough and sugary, buttery diced apples that are caramelized. The dough is rolled out, topped with the diced apples, and then sliced in squares, stacked in groups of four, and just stuffed into the pan. This recipe is just downright fun. The pan went into the oven and an hour later, setting before me were apples laced slabs of heaven ready to be pulled apart and devoured! You can make this with the homemade dough recipe below or you can make it with refrigerated croissant dough. Just promise me you’ll make it!
