What do you think of when you think enchilada sauce?
For Your Information:
The New Southwest cookbook was officially released today! And I couldn’t be more excited to share it with you.
One Quick Note: While The New Southwest is available for purchase as of today, some online sales outlets are experiencing delays in shipment, most notably Amazon.com. Please know that we are working as hard as our little fingers will work to get some southwestern goodness onto your cookshelf as quickly as possible, and that all orders will be fulfilled. Bear with us and rest assured that all of this deliciousness will be worth the brief wait.
For Your Calendar:
The New Southwest Book Tour is on and popping!
The first few tour dates are shown above but more are already in the works. Check back here early and often to find out where I’ll be – I would love to meet you!
For Your Grumbling Tummy:
This cheesy mac.
It involves three cups of cheese. It’s not in The New Southwest, but if you’re reading this anytime around supper on any day of this week, it is in my tummy.
Let’s get it into yours, too, K?
Happy #TheNewSouthwest Release Day!
P.S. Have you entered to win a KitchenAid® Artisan® Series 5-Quart Stand Mixer in the color of your choice + a signed copy of The New Southwest? Uh… why not?!? Get your enter on here!
P.P.S. Make sure to stop by tomorrow for another awesome giveaway! Because I love you! Which is why I’ll give you a hint! Tomorrow’s contest sponsor rhymes with Le You Don’t Saaaaay…
- 4 tbsp. unsalted butter, divided
- 1/4 c. onion, diced
- 2 tsp. garlic, minced
- 2 tbsp. all-purpose flour
- 1 1/2 tsp. chipotle chile, ground
- 1 tsp. cumin, ground
- 1/2 tsp. coriander, ground
- 1/2 tsp. white pepper, ground
- 1/2 c. heavy cream
- 1/2 c. whipped cream cheese
- 2 c. sharp cheddar cheese, grated
- 1/2 c. buttermilk
- 6 cups cooked elbow pasta (I opted to use a twisted, ridged elbow shape here, but any short pasta may be substituted.)
- 1 c. pepper Jack cheese, grated (optional)
- Melt two tablespoons of butter over medium heat in a large skillet. Add the onion and sauté for 5 minutes. Add the garlic and sauté for 2 minutes more. Stir in the remaining butter, flour, chipotle chile, cumin, coriander and white pepper, carefully mixing until smooth. Stir in the heavy cream and whipped cream cheese. Just as the cream cheese is melting, stir in the cheddar cheese. Once the cheddar is completely melted into the other ingredients, stir in the buttermilk and finally the pasta, one cup at a time. Top with pepper Jack cheese and place under a low broiler for approximately 3 minutes, or until the cheese is completely melted and golden on top. Remove and serve immediately.
Are you familiar with cemitas poblanas? No? Please allow me to handle the introductions…
Cemitas are sandwiches that originate in the Mexican state of Puebla. The term ‘cemita’ refers to both the specific type of bread on which the sandwiches are constructed, as well as the finished sandwiches themselves.
You’ll want to build cemitas when you’re hungry.
You’ll want to build cemitas when you’re craving a perfectly matched array of flavors and textures.
You’ll want to build cemitas when you’re interested in putting a height-defying and perfectly satisfying sandwich that you won’t soon forget into your face.
Here’s what you’re going to want to do to complete construction:
Dang it, Robin Thicke!
Why did you have to come up with such a ridiculously playable song?!?
Why did you have to lure me in with Pharrel and lock me down with a little T.I.?!?!
Your dulcet tones have been the soundtrack of my life for this whole entire summer.
That soundtrack was playing at full volume the other day as I drove home, back seat stocked with a good three-month supply of assorted groceries.
And that soundtrack was apparently just the thing to scare an entire family of desert doves out of their arroyo home and into the street, Mom Dove, Dad Dove, Baby Doves, Aunt & Uncle Doves, plus a few Grandparent Doves and all.
Right there. Out in the middle of the street. Little legs pumping furiously to the beats that emanated from my car stereo as I unwittingly bore down on this extended aviarus family.
Dear Potato Salad,
If I’m honest, I’ve spent the last 25 years responding to even the mention of your name with hateful thoughts. I’m sorry! I’m sorry…
but you’re just so cold. And high-maintenance – I can’t even leave you out on the picnic table for more than 30 minutes!
I try to take you to parties and you’re always difficult and unsociable; I mean, you just look like a hot mess after 10 minutes. It’s embarrassing.
And for all of these reasons, I think some changes are in order. I’ve gathered together this crack team of makeover professionals: a wardrobe stylist, personal grooming specialist, and makeup artist who has clearly got her work cut out for her.
Confession time: this past weekend was one of those weekends.
One of those weekends when someone mistakes your pajamas for a uniform.
One of those weekends when nobody thinks about laundry until the piles threaten line of site to the TV.
One of those weekends when breakfast is the only meal on the table for 48 hours straight.
I’ll be honest, that last point is never a hard sell for me (OK, fine, none of the above is ever a hard sell for me); I don’t think I’ve made any secret of my passionate love affair with breakfast.
And it just feels right to eat food meant for lazy mornings all throughout the day when your mornings are running into your afternoons, which are running into your evenings. Don’t you think?
I’m on a serious chorizo + sweet potato = winning campaign lately. It’s just really hard not to love the combination of savory, salty chorizo sausage and creamy, satisfying sweet potato; I firmly believe that some foods are just made to be eaten together, and these are two of those.
I know. I know. I know what you’re thinking!
‘Uh, M., shouldn’t you be talking about egg nog? Or gingerbread? Or at least blogging about cookies or something?’
‘What’s going on with your brain?’
Sometimes the simplest recipe can end a weekend on the right note…
or start a week off in the perfect way.
Take this salsa borracha, for example: it’s simple, it’s succulent, and it hits all the right garden-fresh notes, with subtle hints of smoky charred chiles and earthy gold tequila. I make it in big batches on Sundays and then serve it with eggs for breakfast, quesadillas for lunch, and a roast and rice for dinner throughout the week. Seriously? Seriously. Simple, simple, simple.
And don’t worry! It’s perfectly fine to make Weekend Salsa on a Monday or Tuesday – the flavor should stay the same. I can’t vouch for any Thursday salsas, though… you’ll have to take on a Thursday Salsa at your own risk.
Not too long ago I found myself standing in the middle of a field stretching further than my eyes could see, surrounded by new friends, the sounds of screaming machinery, and the pungent smell of fresh earth.
And then there were the potatoes. Pounds and piles and entire warehouses full of potatoes of all shapes and sizes.
This is Idaho potato country. And this is where I was lucky enough to find myself several weeks ago, at the epicenter of the largest potato growing, harvesting, shipping and processing industry in these United States.
Even if you’re not a fan of potatoes, you would have to be impressed by the sheer volume of operations such as these… all of the labor that goes into that one sack of potatoes that you snatch off the shelf in the grocery store while texting your mom, juggling a package of chicken breasts, and dashing off to the sour cream aisle.
It’s incredibly impressive and more than a little humbling.
Come on in, friends. Sit for a spell. Tell me what you’ll be eating for supper tonight…
It’s the weekend, and it’s fun to eat stuff during the weekend. You deserve it!
So maybe some cute lil’ sliders should be on the menu? But of course! And you don’t even have to think about the fact that they’re healthy!
I like sliders like this on the weekend because they’re super simple to prepare and they’re turbo fun to eat. You can pile them high with condiments and what have you, then jam a few into your face while you’re relaxing like a fool. No biggie.
Or you can keep it simple and enjoy yours with just a healthy dose of Ancho Ketchup, which is what I did here. And they were gone before I knew it! Abracadabra!