Let’s Talk After-School Snacks

I remember after-school snacks as an affair of epic importance. And let’s face it, even though you’re not in school anymore, snacks in general are still a monumental thing, don’t you think?

You need fuel. You need excitement. You need a break from the monotony.

Pop Quiz:  Do you really want to waste your snacking time on something you just got out of a vending machine?

I’m not going to grade you on a curve here, people. The obvious answer is ‘NO’.

Another thing of importance is foods that are super cute, aesthetically pleasing, and/or otherwise easy on the eyes. Lately I’ve been particularly enamored of tiny foods. Foods that you could pop into your pocket just before you have a chance to pop them into your mouth.

Enter the sweet mini pepper.

Seriously, if you don’t think that these sweet mini peppers are cute enough to dress up in rompers and take down to the park to play, I just don’t know what’s what in your neighborhood.

And the thing that’s really great about these sweet peppers, other than their extreme cuteness, is that they’re a fantastic addition to both savory and sweet dishes.

Which is how they found their way into some smoky Roasted Sweet Mini Pepper Salsa, some cute as a button Sweet Mini Pepper Quesaditas, and some adorable Peanut Butter-Stuffed Sweet Mini Peppers.

An After-School Snack Spread for the ages!

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Huevos Rancheros Breakfast Tacos

Not much to say today, just the short story of the little huevos that could…

Imagine sitting patiently, waiting in your carton with 11 of compatriots, knowing you’re destined for greatness but watching yourself be passed over morning after morning.

There goes the Greek yogurt…
And now it’s those mangoes’ time to shine…
Of course. Today it’s chorizo and some queso fresco. Really??

Imagine the hurt, the shame…  you eventually have to ask yourself if the yolk’s on you. (Awful. I tried so hard, but couldn’t resist. Forgive me? I’ll serve you some amazing breakfast.)

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Queso Fresco Coleslaw

Once upon a time there was a girl of German descent living with a boy of Italian descent in the desert of the American Southwest.

Boy and Girl enjoyed eating Thai food, drinking Mexican spirits, and cheering for Canadian hockey teams.

One day girl decided to get back to her roots and whip up some coleslaw. Boy was on board – he liked to live dangerously. Achtung!

And the time was right. Spring had sprung (Girl knew it to be true because she had started craving fresh fruits and veggies instead of chicken nuggets and Hot Pockets):  the last of the winter cabbage crop was still robust, and local farms were bursting with fresh, fragrant Spring onions.

The clock read ‘coleslaw’, and Girl was on the stick.

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Cheesy Mushroom Quesadillas

Whoa. Harry Potters. World Cup soccers. An epic Say Yes To The Dress marathon. That was a busy weekend.

I think I need some sleep.

But before I roll out my nap mat, let’s make some quesadillas! Dig!

I absolutely adore mushrooms. They’re meaty and earthy and they remind me of the Smurfs.

I think that mushrooms are a little unexpected in a quesadilla, but they just work so well. Their simple, rustic flavor, combined with sautéed onions, some fresh chile heat, and a super-sized portion of a sharp cheese – perfection. Major.

Can you make these quesadillas during commercial breaks? Yes you can! I totally road-tested their commercial break-ability for you.

For those times when you really need to know if they’ll say yes to that dress. You totally know what I mean, don’t you? Please say that you do.

Okay, so maybe you might need two or three commercial breaks with the whole shredding of the onion thing. It’s worth it, though, because the texture of the shredded onions offers a nice contrast to the mushroom slices.

Plus, you know, you might already be weeping a little, looking at your wedding album that you busted out because you just couldn’t help yourself.

So now is definitely a good time for some onion shredding.

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Crazy Potatoes In Pepita Pesto

I woke up. I checked the temp – 84°. Nice.

I watched Shakespeare In Love for the 73rd time.

I laughed. I cried. I decided to make Crazy Potatoes.

Get thee to a kitchen.

I once read that this dish is called papas locas because the potatoes that form the base are a small light-skinned varietal that grow wild in the hills of some parts of Mexico.

Given that there are no hills sporting crazy potato plants anywhere near me, I selected a sack of Baby Dutches from the wild, wild produce section of my local groSto.

Baby Dutch potatoes are small, slightly golden and perfect for roasting. Plus they’re super cute, which is always a nice bonus.

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