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- How to Make French Toast
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Tasty Reads
Cook’s Library: Top 10 Cooking Books- Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico1 by Rick Bayless
- How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food3 by Mark Bittman
- Blue Jelly: Love Lost and the Lessons of Canning4 by Debby Bull
- Fresh Every Day: More Great Recipes from Foster's Market5 by Sara Foster
- Essentials of Classic Italian Cooking6 by Marcella Hazan
- The Debt to Pleasure: A Novel7 by John Lanchester
- The Omnivore's Dilemma: A Natural History of Four Meals8 by Michael Pollan
- Eat Me: The Food and Philosophy of Kenny Shopsin9 by Kenny Shopsin
- The Art of Simple Food: Notes, Lessons, and Recipes from a Delicious Revolution10 by Alice Waters
- Bistro Cooking11 by Patricia Wells
- Authentic Mexican 20th Anniversary Ed: Regional Cooking from the Heart of Mexico
Tag Archives: Southwestern
Nachos
As a special Memorial Day holiday weekend treat, last night I made chicken nachos. You don’t really need a recipe for nachos. It’s more of an assemblage of tasty things you like to eat on top of an extremely unhealthy … Continue reading
Posted in Cooking, Food, Recipes
Tagged Chicken, Nachos, Restaurant-style, Southwestern
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A Salad or Soup Each Day
Lately, I’ve been trying to incorporate a new practice into my eating: for one meal per day (usually lunch), eat salad or soup. I haven’t always succeeded, particularly on weekends, but for the most part it’s working out. My goal … Continue reading
Calabacitas and The Feast of Santa Fe
Last night, I made calabacitas, which is a cheesy, creamy concoction of zucchini, chiles, scallions and corn. I also added some potatoes and used it to fill vegetarian soft tacos. It was delicious. The recipe came from the cookbook, The … Continue reading
One Pack of Tortillas Makes a Whole Lot of Meals
Image via Wikipedia When you think about it, there’s really not much difference between a burrito, an enchilada, a taco and a tostada. The main differences are presentation and heating method. But you can essentially use the same fillings for … Continue reading
Posted in Master Recipes, Recipes
Tagged Burritos, Cheese, Chilaquiles, Enchiladas, Entrees, Leftovers, Mexican, Nachos, Sauces, Southwestern, Tacos, Tortillas, Tostadas
2 Comments
Southwestern Scramble with Avocado, Bacon & Cheese
After I set a goal of posting a recipe daily, I skip a day, of course! Well, I never claimed I’d meet the goal, just that I would try to. I got too busy yesterday to post, but last night … Continue reading
Really Great Guacamole
Guacamole is one of my favorite foods in the world. I could easily eat a whole bowl by myself, and if I see it on the menu of a Mexican restaurant, I have to have it — which is why … Continue reading
Posted in Favorites, Recipes
Tagged Avocados, Condiments, Dips, Guacamole, Mexican, Southwestern, Vegetarian
10 Comments
Bean Cakes, a Versatile Classic
Bean cakes — or croquettes, if you want to get all French about it — are a wonderfully versatile dish. They work equally well as a side at breakfast, as an appetizer with a dipping sauce, on a sandwich or … Continue reading
Posted in Recipes
Tagged Appetizers, Beans, Croquettes, Freezes well, Make-ahead, Sandwiches, Sides, Southwestern, Vegetarian
5 Comments
Southwestern Corn & Potato Chowder
I’ve been craving soups lately, and it’s not just because it’s winter. (It’s going to be in the 70s here this weekend!) After all that holiday indulgence, soup is the perfect rebalancing food. Broth-based soups are comforting, healthy and generally … Continue reading
Chiles Rellenos
Traditionally, chiles rellenos — stuffed poblano chiles — are battered and deep-fried. This baked version is lower in fat and simpler to make for a weeknight dinner. This is a recipe you can vary any number of ways to personalize … Continue reading
White Chicken Chili
As promised, I tried the White Chicken Chili recipe from the January 2007 issue of Cook’s Illustrated for my family pre-Christmas dinner. Everybody loved the chili — it worked great with cornbread — but I had to make a few … Continue reading
