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Category Archives: Peppers

Chorizo con Papas {Potatoes with Chorizo}

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Another Mexican Twist on Thanksgiving!

Brrr… It’s two days before Thanksgiving and we’re already dealing with snow storms in Ohio. Luckily we don’t have to go far to celebrate the holiday with our loved ones, but to those who do, travel safe and good luck!

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Chorizo con papas

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Turkey in Nogada {Creamy Walnut Sauce} ~ A Mexican Thanksgiving

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Turkey in Nogada

The Nogada {creamy walnut sauce} takes about 10 minutes to make. It’s super fast and easy and you can serve it on any turkey no matter how you cook it. If you just want the Nogada recipe, with the toppings, scroll down to skip ahead. 

Turkey in Nogada {Creamy Walnut Sauce}

Traditionally, the Nogada sauce is served drizzled on top of a stuffed poblano pepper. This patriotic dish was invented in Puebla, Mexico around the time of the Mexican revolution and it was named: “Chiles en Nogada“. These chiles are traditionally served around September 16th, in honor of Mexican Independence Day. Allow me to describe the dish for you: Roasted poblano peppers are seeded and stuffed with chopped pork and beef cooked with spices and dried fruits. Once stuffed, the pepper is dipped in flour then egg white foam, and deep fried. The stuffed fried pepper is then served smothered in the Nogada {walnut sauce}, and topped with pomegranate seeds and parsley. The dish then ends up bearing the Mexican flag colors: green, white and red. So what does this patriotic Mexican dish have anything to do with Thanksgiving? Well, nothing, until now… Read the rest of this entry

{Dairy-Free or Not} Mexican Hot Chocolate – With Spice!

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Highlighting Spices: Cinnamon & Chipotle pepper

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Chocolate Caliente {Mexican Hot Chocolate, with a kick}

Last weekend I had the kitchen all to myself. Mr. Wonderful was out of town and I had the whole day to get the kitchen messy and no one to stare me down about it ;-). Don’t get me wrong, I was a little sad that he wasn’t there to share this delicious treat with me. That Saturday morning was cold and dreary and the only thing that made it better was this Mexican hot chocolate, which I adapted to my dietary needs and made Dairy-Free! I’m not a vegan or anything I just don’t drink regular milk anymore, and since this traditional drink calls for milk, I used almond instead. Feel free to use any milk that suits your fancy, it won’t matter as long as the milk is unsweetened. This weather makes me want to crawl up under a blanket and watch old movies all day while sipping on some chocolate con leche caliente… mmmmm Read the rest of this entry

What To Do With Those End-of-Summer Garden Leftovers

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Oh summer, we left you behind and now we’re one step closer to dreadful winter. Thankfully we still have fall, which is a wonderful season. Especially here in my own little corner of the midwest, where the tree leaves turn shades of fiery red and burnt orange. That’s right, it’s harvest season! What a great thing to look forward to. Many of us took great pleasure in the extended summer weather we had this year, well into October. These warm fall days have allowed us extra time to enjoy our fresh veggies and herbs from the garden. Which I have been busy drying, freezing, and just consuming in large doses before the first frost comes. Read the rest of this entry

Simple Garlic-Sesame Salad Dressing – {With Kale Salad}

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Simple Garlic-Sesame Salad Dressing – {With Kale Salad}

This vegan-friendly dressing will make you want to eat kale for dessert… well almost!

Prep Time: 10 minutes 

Yield: Dressing, 1/2 cup | Salad, 8 – 10 servings

Garlic & Sesame Dressing with Fresh Pink Pepper

Garlic-Sesame Dressing with Fresh Pink Pepper

If you’re a Whole Foods frequenter, like me, you’re probably familiar with their Garlicky Kale salad. Which I’ve been a fan of for quite some time. And I’ve been wanting to try and make a similar version at home. When I searched around I noticed Whole Foods posted their recipe version here. But when I compared that recipe to the ingredients list on the buffet display at the store, I realized that some of the ingredients were different. So I experimented  a couple different ways and came up with this light, easy and flavorfule concoction that you’ll be able to enjoy on all your fresh greens. You’ll notice the pink pepper flakes in the pictures, which come from the fresh ground pink peppercorns I bought at the awesome shop Bazaar Spices, discovered while on my recent trip to the Union Market in DC. More on this amazing spice and the cool vendors at Union Market later… Read the rest of this entry