Easy Crock Pot Roast Beef Tacos. And what about that flavor? Just let me tell you, it shows up for the party.
Enchilada Casserole, cooked in the crockpot.
Last Saturday the Baltimore Ravens came to town to play the Denver Broncos in an AFC playoff game. The high temperature at game time registered 16 degrees and continued to fall during the afternoon. But the arctic air couldn’t freeze the charge that electrified this city.
Ancho chile powder turns my Simple Posole recipe into an earthy flavored, red brick colored bowl of savory bliss. Pork roast, smoky ham hock, chewy white hominy and Mexican seasonings make this one of our favorite soups. And with the Superbowl approaching, offering lots of little bowls with a selection of toppings, this is a great party food.
Many years and many tostadas later, I’m still hooked and think they’re about the best Mexican food going. But what makes a tostada a really great tostada?
Last Sunday, my friend Karen over at Savory Table threw a lovely party for our friend Yvette, Muy Bueno Cookbook, in celebration of her recently published cookbook. Lots of local bloggers were there along with an impressive array of food. We brought our cookbooks for Yvette to sign and enjoyed a lovely afternoon of friendship and celebration.
Why don’t you join the party through our photos.
Quick, easy, cheap and tasty!
- The marinade of spices, orange and lime juice comes together easily.
- While the steaks are soaking you can slice the peppers and onions.
- Cube steaks cook up in less than five minutes.
And voila…you’re eating dinner before Alex Trebek has had a chance to announced the categories.
First of all, I’d like to thank Heather over at GriliChef for including me in the Muy Bueno Cookbook Spotlight and Hippocrene Publishing for sending me a sneak preview of the book. As you can imagine, with my love of Southwest and Mexican cuisine, this is a cookbook that will get referenced often in my kitchen.
This is the 2nd post for our group project dedicated to spreading the word about the Muy Bueno Cookbook. Organized by Heather over at Girlichef, sponsored by Hippocrene this a project of a mother and two daughters who lovingly explore and share three generations of Mexican and Mexican-American food heritage.
By taking a simple cup of olive oil and infusing it with your favorite herbs and spices, or in this case chipotle peppers and garlic, you create a cooking base that explodes with aroma and flavor.