Adapted from The Kitchn blog and really yummy. Serves 12 to 16. We found this recipe and now include it with our South of the Border Nite menu at the beach or for other family get-togethers. 1 (28-ounce) can whole peeled tomatoes 1 medium onion, peeled and roughly chopped 4 … [Read more...]
Corona and Lime Shredded Mexican Chicken
Adapted from Bakeaholic Mama, who says, “Mexican shredded chicken is awesome to always have on hand for a quick meal.” You can increase the amount of chicken up to 3 pounds and add water to cover it in the slow cooker. No need to increase the other … [Read more...]
Chili
Downsized and adapted from Chili for a Crowd in Recipes from Pennies by Penny Greenwood (1985). To serve our family of many tastes, I make vegetarian chili and offer a Chili Bar with bowls of ground beef, grated Cheddar, diced onions, sliced jalapeños, and cooked rice or … [Read more...]
Roasted Tomatillo Green Salsa
If I had no nutritional conscience, I would eat homemade salsa and chips at every meal, perhaps varying the menu with homemade nachos. This recipe from Gourmet, November 1999 makes wonderful hot green salsa. 1 1/2 pounds fresh tomatillos 5 fresh serrano chiles 3 garlic cloves, … [Read more...]
The Perfect Margarita
It's not hard to see why a margarita is my favorite cocktail. I love salt and there it is on the rim. I love limes and fresh-squeezed lime juice is integral to a real margarita. Please spare me the sweet and sour mix that is so often used for … [Read more...]