One Pack of Tortillas Makes a Whole Lot of Meals

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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 all of these (and other tasty Mexican-style dishes). That’s why I always keep a pack of [...]

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 we had a nice “no time to cook” dinner composed of little bits of leftovers [...]

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 I tend to avoid Mexican restaurants.

Yes, guacamole is high in fat and calories, because avocados [...]

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 in a tortilla. Use any kind of beans you like, and vary the flavorings to [...]

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 chock-full of vegetables. Because they take longer to eat, you feel full faster and don’t [...]

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 for your tastes. Serves 2; easily doubled or tripled.
Prepare the peppers:
Broil 2 poblano peppers until [...]

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 adjustments to the recipe as a I cooked to get it to better suit what [...]

Not Really Refried Beans

It is really useful to have a recipe for refried beans in your repertoire. Not only is this a good way to use up leftover cooked beans, but it also works fine with canned beans. Refried beans make a tasty side dish but can also be used to stuff burritos, as a filling for a [...]

Hearty Scrambled Eggs for Breakfast or Dinner

The hearty scramble with stuff is a great Sunday breakfast dish worthy of placement on the Denny’s menu. It satisfies all of my requirements for a good recipe: it is quick and easy to make; it can be varied almost any way you like; and my husband always cleans his plate when I make it. [...]