Ya’ll, I told you I was on a pastry and Mexican food kick. I wasn’t kidding. It started back during Cinco de Mayo festivities, I had made some chicken tinga for the holiday and with leftovers I decided to wrap them in dough. Chicken tinga is normally stuffed into a taco or onto a tostada and layered with some slaw, beans, cheese….. but pastry is my name and rolling dough is my game. I blame my pastry loving husband. He loves a good crust. I even made him chicken pot pie for his birthday – more on that in a different post. And once again I’m feeding that inner smokey chicken desire that represents a new phase in my food life.
This is a Pati Jinich recipe. And I love her. I don’t know why, she just tickles my funny bone and makes me want to get in the kitchen and stay there cooking up Mexican food delights. She’s the type of person, where I’d love to pull up a stool in her kitchen and chat about food, share stores and a meal. Hi Pati, in case you ever read this!
I should be ashamed to admit it, but while I made dinner tonight my husband had on Bad Moms. Oh boy, did I enjoy that movie and laugh way more than I should and would love to emulate some (but not all!) of their behavior. Because I have to admit, these days I’m feeling like one of those hollow shell people. I’m pooped and the idea of letting loose and having a good time or just speaking my mind to some folks is appealing. But, that’s all I’ll say about that.
Tonight’s dinner was a winner. It’s billed as a “no fuss” enchilada dinner. Well….. I would say it’s less fuss. Not entirely fuss free, but not a debacle either. These enchiladas are made into a lasagna instead of rolled which makes them far easier to manage and eat. What I also enjoyed while I made this, is that I realized that it would make a perfect food gift, i.e. to bring to a new mom or family event, to a pot luck, and so on. Especially if given with a side salad. And maybe some frozen cookie dough balls, but I’ll write about that for a different post (soon). Continue reading
Well, hello there friends. I’ve been cooking my brains out, and what do I have to show for it? Some great recipes, terrible photos, and five extra pounds. What can I say? Pastry has been calling my name. So, not only have I made some delicious savory recipes, I’ve been enveloping them in pastry. What is life without a little butter, right? It’s not like I live somewhere, where one wears a bathing suit almost every day, right? Ha and oy.
These Jamaican beef patties are quite tasty; they’re worth the calories you’ll inflict on your beach body. They aren’t as simple as you’d hope for a weeknight, but they’re doable and the steps aren’t actually challenging. When I make these again I’ll make them on the weekend and reheat for a quick mid-week meal. They’d also be great as a party appetizer and I wouldn’t hesitate to make these for a cocktail party or heavy appetizer, light entree get together affair. Continue reading
Hello again. I’m writing this very soon after my last post, but I was cooking up a storm for an early Cinco de Mayo party and I happened to have my camera around to take some terrible photos. Yes, I’m well aware of the fact that I can’t use my camera well to save my life and that people can take better photos with their phones. But, I digress.
This post about pineapple sorbet. And I have to be honest, opinion is divided on it. Mine vs. everyone else’s. Truthfully, when I make this again I’m going to lessen the sugar in it because here in glorious Hawaii the pineapples are gorgeous on their own and don’t need adornment. Heck, just eating a pineapple on it’s own makes me happy. But, for a party you need to fancify your fruit. Continue reading
Well, first of all, I think I may need to change the tagline on my blog from seasonal, sustainable, delicious to carbs! carbs! carbs! Friends, I am your carb queen with a smattering of seasonal goodness. It should be the other way around I know…..but whatever that gap is between knowing what you should do and doing it, well, I’m not making the leap. Energy ebbs and flows with me during these hot days. And they are all hot.
As of right now, I’m making pao de queijo for the second time in three days. And I’ve made it countless times before and I tinker with the recipe each time. I’ve been pouring through Brazilian cookbooks but most importantly I’ve been talking with Luiza, my Brazilian friend and she gave her wholehearted stamp of approval on these little breads. Continue reading