Some of the very best recipes I have are ones that are passed down through generations and include scribbles, fragmented sentences, confusing instructions, and no true measurements for ingredients. Those are the ones that I know are amazing. Because those are the recipes I know that my grandparents, or beyond, whipped up themselves and jotted down notes to remember, but had everything memorized because they made it so often.
This potato salad happens to be one of those recipes. I don't Read more [...]
I hope you're not bored of Mexican food yet. Ha! I'm slowly making my way toward the Grand Finale: Cafe Rio Copycat Smothered Burritos. But to get there, I have to post all the other elements first. And there are quite a few. So, bear with me, it won't be too much longer. And then, hopefully, you'll be singing praises from the kitchen, especially if you live outside of Utah, about how wonderful Sweet Pork Burritos are.
In the meantime, I have a confession to make: I really do not like fresh Read more [...]
Pico de Gallo, or Salsa Fresca is pretty much amazing. There are lots of ways to make Pico and many variations depending on what flavors you prefer. For me, I like to keep it simple. Tomatoes, onion, garlic, fresh cilantro, and fresh lime plus a generous sprinkle of course sea salt.
This salsa stinks up my kitchen table and fridge in a very, very, delicious way.The combination of fresh ingredients and aromas is incredible. I like to make it a couple hours in advance of serving it because Read more [...]