Corned Beef Chili Relleno casserole is quick and easy. You can throw it together and have it on the table in under an hour.
Mexican
Spicy Tuna Dip – the Month of Mexican
Spicy Tuna Dip is my take on the famous Carlos and Pepe’s tuna dip. You can make it as spicy as you want. Enjoy it with chips and a margarita.
Fresh Tortilla Casserole – The Month of Mexican
There is nothing like fresh tortillas to make a great cheese casserole. When you are starting out making tortillas by hand, your tortillas might not turn out as nice and thin as those at the store, but that shouldn’t stop you. Use them for a casserole. You can use canned enchilada sauce as I did, or you can make your own salsa, which I will show in another post.
The Month of Mexican – Machaca Potatoes
Many, many moons ago, my friend, Chef John Farion introduced me to Machaca and Eggs. I fell in love – with the dish – not him! If you have never heard of Machaca, it is traditionally dried meat, either beef or pork, that has been rehydrated and used in local dishes in Northern Mexico and the Southwestern United States. It’s kind of like a very well seasoned stew, often served with eggs. Next time you see a Mexican food truck, ask if they have Machaca and try it. You’ll be hooked, too.
Quesadilla with Cabbage – The Month of Mexican
A quesadilla with cabbage and jalapeno is tasty and good for you, Cabbage gives a little crunch and a bunch of nutrients.
Quick Chili Rellenos – The Month of Mexican
These cheesy Quick Chili Rellenos are great for a weeknight and a good way to use up leftover mashed potatoes.
How to Safely Work with Avocado and Make Guacamole
I see people doing silly, rather dangerous things with avocados and I thought it was high time I set the record straight. I want you to know how to safely work with avocado, and make really good guacamole. You might want to head on over and get my recipe for Boswell Seasoned Salt. Feel free to visit my YouTube channel and don’t forget to subscribe!
Chili Colorado – A Dried Chili Winter Staple
Chili Colorado really is a winter staple because it really warms you up on a cold day. There’s nothing like warming your hands on a bowl of hot chili. Enjoy!
Pork Burrito Salad
Pork Burrito Salad
This was intended to be a Toastada with a beautiful shell, but, you know, you come home from work, you’re hungry, and that high falutin fiesta shell goes out the window. No problem, this was actually better because you could eat some, then pick it up and eat it like a burrito. Of course, you could put anything you want in here, chicken, beef, tongue, fish, or completely meatless.
I really like what I call Whole Meal Salads in the summer. It means usually not having to turn your oven on at all. If you want meat, you can get meat already cooked, like rotisserie chicken that I used in my Curried Chicken Salad. Have you noticed, it’s been a real summer of salads. That’s good, salads are healthy, depending on what you put in them. I try to keep high-end salads that have blue cheese dressing for special occasions, and keep everyone else with a little oil and vinegar, if anything.
Street Dogs – Hot Dogs with Bacon and Peppers
Have the famous Street Dogs at home – jumbo franks wrapped in bacon with sauted jalapeno, onions and bell peppers. Have them with corn!