It’s everything you would want in a party dip. The combination of a sharp cheddar and jalapeno pepper jack, a kick from the poblano pepper, sautéed onion and ground beef, diced tomatoes with chiles all stewing in your favorite taco sauce makes this Cheesy, Beefy Taco Dip a real contender for your holiday buffet table. Add a platter of homemade flour and corn tortilla chips and let’s get this party started! I know that we’re always looking for great party foods this time of the year, especially for game days and holidays. This one will not disappoint. You can certainly choose to buy store bought chips, but there’s something really delicious about frying up some fresh tortillas that are crispy, warm and salted. These chips and dip are a match made in south of the border heaven!
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!
It was on this day, decades ago, that my Momma and I celebrated my birthday in Madrid, Spain.
She took me on a magnificent trip to six European countries on our way to her hometown of Treviso, Italy. It was in Madrid where we both fell in love….with Paella. The place was Restaurante Botin, the oldest restaurant in the world, according the Guinness Book of World Records, and to this day, one of the most charming establishments I’ve ever visited. We bought our Paella pan there and have loved making this authentic Spanish dish ever since. If you’re in the mood to party, a Paella Party (with plenty of Sangria to wash it down!) can be a very tasteful get-together!
Memorial Day BBQing is one of our favorite and most delicious pastimes! But America is not the only one that loves BBQ. Argentinean Asado is akin to the American barbecue; an outdoor cookout replete with salty slow-cooked meats, delicious red wine and a roaring wood fire. Considered the national dish of Argentina, asado is both a social event and a traditional method for cooking beef, pork and lamb.” For asado, the main course is all about the meat. (Flanken steak is one of the most popular cuts of meat for asado, which is found in Southwestern and Asian markets as well as most grocery stores.) Other favorites for the asado grill are chorizo, beef ribs and even grilled provolone. Never marinated or heavily seasoned with dry rubs, asado meat is seasoned only with salt which is rubbed into every nook and cranny, coating it entirely. Well marbled cuts like the skirt or hanger steak are popular choices as well as beef tenderloin or the tri-tip. I had a hankering for Skirt steak, so I fired up the grill and prepared the slather that would make this BBQ the best! While Americans love their marinades and rubs for grilled meats versus simply salting it, we have embraced the classic accompaniment to the Argentine asado—Chimichurri Sauce. This bright blend of herbs, oil and vinegar makes it the perfect paring for grilled meats, chicken and even shrimp. It’s the beginning of a long, hot summer and grills will be used aplenty! I think, you’ll enjoy this Skirt Steak with Chimichurri Sauce recipe year round as a go-to finishing sauce!
A beautiful plate of sliced tomatoes, Buffalo mozzarella and fresh basil drizzled with a rich balsamic reduction was always a mainstay on our Italian table growing up. You have come to know and love it as Caprese or Insalata Caprese. (Have you ever noticed that this dish reflects the colors of the Italian flag?) Besides being a delicious and light salad or appetizer, Caprese is as versatile as a dish gets. So much so, that you’ll now find it in many variations and combinations with other foods. The Marinated Chicken Caprese is the perfect example and is sure to be a new favorite for you and your family! You can make the pesto and balsamic reduction from scratch or use store bought. The Chicken Caprese also answers that age-old pesky question; How can I come up with new ways to cook Chicken? Well, maybe I can help you at least for this week!