Calabacitas are a traditional Mexican dish that has grown in popularity throughout the Southwest and embraces the warm flavors of zucchini, corn, and melted cheese. Over the summer, Art and I traveled through Arizona, and New Mexico and I tasted many dishes with roasted poblano peppers or rajas. Rajas are green chiles with onions sauteed […]
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This is a sponsored post for Klondike Brands but all opinions are my own. Fall is here, and with it comes holiday entertaining. Skip the bland potatoes and be bold with these spicy spuds. This dish of ancho chile roasted Klondike Rose® potatoes can be made ahead of time and simply reheated before serving, making this an ideal casserole […]
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Calabacitas, or “little squash” in Spanish, is a Mexican dish of cooked squash often served as a side dish, but substantial enough for a hearty vegetarian main. The dish can be made as a casserole, but is often made as a thick, chunky vegetable dish served with some of the cooking liquid. In my kitchen, […]
Continue ReadingGrowing up in El Paso, as I did, the only time I ate cabbage was as a garnish for pozole or in overly sweet coleslaw. Red cabbage…olvida te! I never got the chance to appreciate cabbage, or even taste the red stuff. In culinary school I made my first dish with red cabbage: coleslaw. Not […]
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