I had some grand plans to make these pictures better with a little photoshop action before writing this post, but the urge to get it posted sooner won out. Let me tell y’all – these were muy delicioso. And pretty simple. The hardest part is waiting for the dang things to chill so you can stuff your face. Continue reading
Hi everyone! I am in a vicious circle with the blog, I think. On one hand, I want to have great photos, because I have the knowledge and equipment to make great photos happen. On the other hand, I want to post frequently. Unfortunately both of those things can’t happen right now. Sigh. So I have decided it is better to post more often at this point. Maybe someday I will also have nice photos, but for now, please enjoy the mediocre to terrible iPhone photography.
It’s funny that I had planned on posting this recipe for Taco Pizza when I made it last week, because another blog that I really love recently posted her version of Taco Pizza this week! (Click here to visit her awesome cooking blog )Divine inspiration? Perhaps. ;) While we are on the subject of the Divine, I’m basically certain that in heaven we will all be eating pizza and tacos. And taco pizza.
Yum. If this picture wasn’t ridiculously blurry, your mouth would be watering. Anyway, this is a recipe that is really straightforward and of course super simple to change up to suit your tastes.
Here’s how Husband and I made it: Continue reading
I really wish I could call these something other than muffins, because that m is really throwing off the fantastic alliteration I have going on. I suppose if I had a mini muffin pan they could be Blueberry Banana Bran Bites, but I don’t. *sigh* I suppose we could go with Blueberry Banana Bran Bombs, but there is really something terrifying about any food that can be described as a Bran Bomb. And these are delicious, and I don’t want you to be scared to make them. Continue reading
One of the best things about Texas is TexMex. This isn’t really something that can be explained in words, you just have to experience it. Like having beignets in New Orleans. Or crepes in France.
Side note – TexMex might be part of the reason Texas usually ranks pretty high on those “fattest cities/states in America”… but I don’t want to speculate. We’re all just fat’n’happy.
Anyway, I love enchiladas. LOVE. I created this recipe when I was in college – I don’t remember any reason other than the fact that I love enchiladas. Maybe because I was too poor to go get them from a restaurant? Probably. I’ve been making this for years, though.
Be warned, these aren’t technically traditional TexMex enchiladas. For one thing, they are green chili based with a green sauce, and they are made with flour tortillas instead of corn. The chili thing is because I love green chilies and when you write your own recipe you get to use ingredients you love, so calm down. If you want chili con carne, make up your own recipe. Ok. The tortilla change is because I am kinda lazy. For corn tortillas to really taste their best and roll well, you really need to give them a quick fry. And that is too much work for me and makes a big mess. And I would probably burn myself.
But I promise, these enchiladas are really, really good and they come together really quickly. Continue reading