Tag Archives: mexico

Jessica Simpson’s Big Heart

A lot has been written about Jessica Simpson’s big pocketbook (and I’m not talking about the size of her latest, luxury leather Louis Vuitton creation), I’m referring to the millions she raked in as a result of putting her marriage on display on MTV. Simpson and then husband Nick Lachey’s reality show “Newlyweds: Nick and Jessica” skyrocketed the pair from mid-range B-listers to one of Hollywood’s hottest A-list couples. Two years ago their relationship bottomed out when Simpson filed for divorce. In the days and weeks that followed the media took aim at the blond beauty’s treatment of Lachey and … Continue reading →

Mexican Corn Bread

Have you heard of Mexican Corn Bread? Until I had this dish I did not know what Mexican Corn Bread was. The title makes it sound like a simple corn bread, but it’s actually a hearty casserole made mostly from ground meat, cheese, corn and corn meal. If you think this description sounds like a meal you’d like to attempt, read on for what you’ll need to make it and the directions to follow: Ingredients: 1 cup corn meal 1/4 tsp baking soda 1 cup milk 2 eggs 2 cans cream style corn 1/2 tsp Tony Chachere’s Original Creole Seasoning … Continue reading →

Ultimate 7-Layer Dip—A delicious treat any time of day

If you live anywhere near the southwest, it’s highly unlikely that you haven’t tried this popular pot luck, get together food. But if you don’t live in the southwest and aren’t as familiar with Mexican flavors and dishes, it may be new to you. Ultimate 7-Layer Dip is a delicious recipe that is perfect for a get together of any size. The recipe can be halved, doubled, or tripled (just change the size of dish you put it in) to fit a party for two or a party for 100. And the best part about this dish is that you … Continue reading →

Two Very Tasty Vegetarian Casseroles

Tamale Casserole For this recipe, you will need one small onion, two jalapenos, one can of black beans, one can of corn, corn meal, one can of stewed tomatoes, skim milk, chili powder, and grated non-fat cheese (whatever type you prefer). If you would like a milder taste, substitute 1/4 of a green bell pepper for the two jalapenos. To prep for this recipe, you will need to peel and chop your small onion. Seed and chop both of the jalapeno peppers. Preheat the oven to 350 degrees. Saute the onion and jalapeno peppers in a little water in a … Continue reading →

“Dog” Remains Unleashed—For Now

In front of a standing room only crowd, lawyers for Duane “Dog” Chapman announced that a Mexican court would delay prosecution of the bounty hunter until more evidence in the case can be presented. The announcement came during a press conference in Honolulu yesterday. According to various media outlets, Chapman is now awaiting a ruling from a Mexican court as to whether he will have to appear at an extradition hearing. This latest chapter in the ongoing Chapman saga follows the arrest of “Dog,” his son Leland and his associate Timothy Chapman (no relation) by U.S. marshals in Hawaii in … Continue reading →

Web Burrito Casserole

Yesterday, I wrote a blog on a wet burrito. Out of all the years I’ve been eating Mexican food (and believe me, it is A LOT!), I had never heard the term “wet burrito.” I’ve had them at restaurants before, but the menu always just said “burrito.” Today, I found a recipe for a web burrito casserole. If you know my love of casseroles, then you know I just had to share this recipe here! For this recipe, you will need sour cream, one can of cream of mushroom soup, one pound of ground beef, one onion, one red bell … Continue reading →

Famous Wet Burritos

For this recipe, you will need one pound ground beef, onion, garlic cloves, ground cumin, salt, pepper, diced green chili peppers, refried beans, chili without beans, one can of condensed tomato soup, enchilada sauce, flour tortillas, shredded lettuce, two tomatoes, shredded Mexican blend cheese, and green onions. To prep for this recipe, you will need to chop enough onion to make one cup. Peel and mince one garlic clove. Chop enough tomatoes to make 1 cup and enough green onions to make 1/2 cup. Cook one pound of ground beef in a skillet over medium-high heat. Crumble it as you … Continue reading →

Barbecued Duck Quesadillas with Lime Sour Cream

For this recipe, you will need 2 boneless, skinless duck breasts, one lime, sour cream, salt, canola oil, one small onion, ground black pepper, barbecue sauce, tortillas, one ripe mango, one poblano chili, one small red onion, shredded Jalapeno Jack cheese, and fresh cilantro. To prep for this recipe, you will need to juice your lime. Dice the yellow onion and slice the red onion. Peel, seed and cut the mango into thin strips. Peel and remove the stem from the poblano chili and cut it into then strips. Chop enough fresh cilantro to make 1 tablespoon. Grill both the … Continue reading →

Homemade Chicken Tamales

For this recipe, you will need 24 dried cornhusks, extra virgin olive oil, 2 pounds of chicken thighs, one medium onion (chopped), four garlic cloves (chopped), fresh cilantro (chopped), chili powder, ground cumin, salt, cayenne pepper, shredded Monterey Jack cheese, yellow or white cornmeal, all-purpose flour, sugar, baking powder, baking soda, buttermilk, eggs, and vegetable oil. To make the tamales, you will need to place the 24 cornhusks in a large bowl. Pour enough boiling water over the husks to cover them. If they won’t stay covered, place another bowl on top to weigh them down. Let them soak for … Continue reading →

Poblano Chiles Stuffed with Refried Beans with Guacamole Sauce

For this recipe, you will need vinegar, vegetable oil, salt, pepper, six poblano peppers (if you cannot find these, you can use bell peppers), black beans, cloves of garlic, one large onion, 2 large ripe avocados, two green tomatoes, cilantro, two green chilies, and plain yogurt. To prep for this recipe, you will need to peel two cloves of garlic. Chop one and mince the other. Chop the onion into small pieces. Wash 1 1/2 cup of black bean and let them soak in water overnight. Finely chop both two green chilies. In a large bowl, combine 1/4 cup of … Continue reading →