Ham Cheese Chipotle Bread Balls

Who can resist warm, cheesy bread? Not us! These ham cheese chipotle bread balls are perfect for snacks anytime. Plus, they make the house smell wonderful. Serve with your favorite dipping salsas. Need I to say more? No, but I will! Thanks to the National Frozen & Refrigerated Foods Association (NFRA) for making this ham cheese and … Read more

Strip Loin Roast Adobado

strip loin adobado

Adobo has spiced my family’s meals for generations. Each family likely has a slightly different blend. We use it both as a rub and to make sauces. Here is one combination that will make Strip Loin Roast Adobado memorably delicious. Thank you to High River Angus® for making this recipe post possible. As always my … Read more

Chicken Chilaquiles in Green Salsa

Start your day with a Mexican classic, chilaquiles. Chicken Chilaquiles in Green Salsa is made with crunchy tortilla triangles, tender chicken, a roasted tomatillo-jalapeño sauce, and topped with cheese and sour cream. Enjoy! Thanks to the National Frozen & Refrigerated Foods Association (NFRA) for making this Chicken Chilaquiles in Green Salsa recipe post possible. My comments, opinions … Read more

Strawberry-Ginger Sorbet

nieve de fresa y jengibre

This refreshing combination of naturally sweet strawberries and pungent ginger will make your family and friends sit up and take notice in the most delightful way. And the amazing thing is, this Strawberry-Ginger Sorbet needs just 3 ingredients to make. Try it out! Thanks to our friends at the California Strawberry Commission for sponsoring this … Read more

Tilapia Empanadas: Favorites Forever in My Family

Empanadas de tilapia

There’s no such thing as an end-of-the-year holiday party without empanadas, in my humble opinion. These crunchy antojitos are extremely versatile and can be filled with almost anything. The delicious filling for these Tilapia empanadas includes tilapia, of course, as well as olives, capers, and vegetables. Try them! You’ll love them! Thank you to Diamond … Read more

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