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NYT Cooking: There are a few cool tricks to this recipe, one of which I picked up from an old issue of Bon Appétit, one I learned from Robb Walsh, the great Tex-Mex scholar and restaurateur who runs El Real Tex-Mex in Houston, and a final one I learned by happenstance. First, for the thickening agent in the chile sauce, toast raw all-purpose flour in a pan until it is nutty and golden brown, then reserve it...
Okay, guys. Here is that delicious new recipe I promised you. SKINNY BEEF ENCHILADAS. Yes, Ma’am. Skinny Enchiladas that are so out-of-this-world good you will want to make them again and again! Those of you that have followed my blog for awhile know that I’m a die-hard Mexican food lover. It is my ultimate... Read More »
Green Chile Chicken Rice-A-Roni Casserole - comfort food at its best! Chicken Rice-A-Roni, sour cream, cream of chicken soup, green chiles, cumin, pepper jack cheese and chicken. You can make this ahead of time and freeze for later. This is SO good! Our family gobbled this up. Everyone asked for seconds!