Mexican | Mommie Cooks!

Shrimp-tastic Quesadillas

May 21, 2012 By Julie 10 Comments

I must admit, since creating the chicken wraps from the Sargento recipe site a couple weeks back, I’ve found myself surfing back there on occasion, looking for more quick and tasty dinner time ideas. Last night the return trip arose from a desire to use up some leftover cooked shrimp from a low country boil eaten the night before. I popped over to take a gander and right on the front page, staring straight at me as if to say, “eat me you sassy, hungry home cook you”, was a simple and straightforward recipe for chipotle shrimp quesadillas.

Bingo.

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Mexi-ccine Alfredo

May 11, 2012 By Julie 13 Comments

I recently discovered that the authentic method for making fettuccine alfredo comes from the use of four main ingredients: butter, cream, Parmesan cheese and pasta water. You simply add some of the leftover pasta water to a heated butter/cream mixture, let it cook down and thicken, and finish with some fresh Parmesan cheese. Seriously simple.

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Tomatillo Chicken and Black Bean Quesadillas

October 26, 2011 By Julie 19 Comments

Less than a week until Halloween. My kids are practically busting at the seams with excitement. Nick, my oldest, plans to be Luke Skywalker, Drew is going to be a pumpkin, and my five year old? Well, he’s made the decision to be a marble. But not just any marble mind you – a rainbow marble. I’m sure you’re wondering how I’m going to achieve this feat. That’s good because I’m wondering a bit myself. I’ve come up with an idea to paper mache a rather large balloon, cut out a few holes for appendages and hope for the best.

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Chicken and Green Chile Mac and Cheese

September 19, 2011 By Julie 20 Comments

I’ve noticed a lot of palate pleasing macaroni and cheese recipes floating around the blogosphere in recent weeks and it makes me happy. Really happy. And hungry. Of all the mood warming meals that are to be had in my food infused world, noodles and cheese come pretty darn close to the top of the list. Here’s my take on a jazzed up version of mac and cheese. I added a little chicken and green chiles to the mix, just because. My husband is always grateful for the meat addition so he considered this dish a keeper. Be sure to add the fresh tomato garnish at the end. The bright, fresh bite of the fruit pairs superbly with the hearty flavor and texture of the mac and cheese.

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Mexican Chicken Parmesan

September 13, 2011 By Julie 15 Comments

Having resided in Texas for a solid six years of my adult life, it should come as no surprise when I reiterate the absolute weakness I have for authentic Mexican flavors. Cilantro, beans, cumin, you name it. It doesn’t matter how you combine them, if they’re in the same dish all dancing together in perfect harmony, life is most certainly good. Or perhaps I should say bueno.

This dish was first born of a trip I made to the local farmers market to pick up a rack of pork ribs for the upcoming evening. I snagged the ribs but couldn’t walk away without snatching up a packet of chorizo to go with it. Never mind that I had absolutely no clue what to do with said chorizo nor did I come to the market with the intention of buying it. It looked good, hunger called, so I bought it. I also left with a bonus loaf of fresh bread and a couple heirloom tomato plants. The farmers market just loves people like me.

Fast forward a couple weeks. It’s 4:45pm and dinner is no longer calling to me, it’s yelling directly in my ear to get it on the table – soon. I see the chorizo in the back of the freezer and the light bulb goes on. I’ll make a chicken Parmesan inspired Mexican dish because, really… why not? A little bit of this, a handful of that, bada bing, bada boom – dinner is served.

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Red Wine Marinara Sauce

September 9, 2011 By Julie 17 Comments

Homemade marinara is one of those recipes I’ve wanted to try for some time now. There is just something to be said for good ol’ fashioned red sauce made from fresh tomatoes; no cans involved. This recipe is good – really good; and as we all know, good things take time. Once you put the love into the pot, I promise it will will reward you in spades. The best part is, this sauce can be fridged for up to two weeks and frozen for up to six months. It only gets better and once it’s cooked up it can lend itself to a delightfully quick weeknight meal. Serve it with meatballs to create a hearty spaghetti dish or spread it over pizza as a savory sauce. However you use it, I guarantee you’ll be happy you chose to make your own.

Before I jump to the recipe, I’m excited to announce a new partnership I’ve started with Sunbird Seasonings. Get ready for some delectable recipes in the upcoming weeks!

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