Salsa is really easy to make and it's worth the effort. You can make combinations you like, it's fresh and you can impress your friends. I don't have a set recipe for this one either, but I have a combination of ingredients I like to use. I call the my Green Dragon salsa because, well it's green for one, and it's hot- to the point you breathe fire. You can take out the jalapenos if you like, for more of a Green Non-Fire-Breathing Reptile Salsa.
Sunday, August 16, 2009
One of my favorite things to make (and eat) is fish tacos. I don't really have a recipe, but I'll explain how I make them.
This is a base recipe I use when we make Mexican food. It pairs really nice with Spanish yellow rice. I don't usually follow the recipe exactly, but throw in some variations of my own, but this will get you started.
Saturday, August 8, 2009
This recipe is nice because there's no need to marinade the meat far in advance and there is very little prep, but the taste is dyn-o-mite.
Sunday, August 2, 2009
It's been months since posting anything. Here's a nice slow cooker recipe that doesn't take much pre-preparation.
- In a 4 to 6 quart slow cooker, combine the beef, potatoes, tomatoes (and their juices), onion, aprictos, cumin, ginger, cinnamon, cayenne, 3/4 teaspoon salt, and 1/2 cup water.
- Cook, covered, until the meat is tender, on high for 4 to 5 hours, or on low for 7 to 8 hours
- Ten minutes before serving, prepare the couscous according to the package directions.
- Add the chickpeas to the slow cooker and cook until heated through, 2 to 3 minutes. Stir in the spinach. Serve with the couscous and sprinkle with almonds