17, Taco Monday

March 14, 2017 by Dawn van Hoegaerden in Dinner, What I cooked, Mexican

Taco Monday...yes I declare it to be a thing.

What I Cooked: 5/6/15

May 06, 2015 by Dawn van Hoegaerden in What I cooked

Cinco de Mayo's a wrap, but I still have black beans, salsa verde, avocados and tortillas.

What I Cooked: 5/5/15

May 05, 2015 by Dawn van Hoegaerden in What I cooked

Cinco de Mayo, when millions of Americans celebrate the widespread availability of Mexican food, beer and tequila, is one of the more fun of the manufactured US holidays. Mexican independence day, September 16, is the holiday the most Mexicans embrace and celebrate.

What I Cooked: 5/3/15

May 04, 2015 by Dawn van Hoegaerden in What I cooked

Cinco de Mayo is upon us. In order to get in the spirit, I decided to try out Chicken Enchiladas in Salsa Verde from Pati's Mexican Table, by Pati Jinich.

What I Cooked: 4/28/15

April 29, 2015 by Dawn van Hoegaerden in What I cooked

There seem to be two camps with regard to meatloaf: love it or hate it. For those who hate it, I think the dislike stems for childhood memories of tasteless, dry loaves. This recipe, from the 24 Diner in Austin, courtesy of Food & Wine magazine will change your mind.

Unlike most recipes, this meatloaf is so good that I didn't need to tweak it. The Monterey Jack cheese is the mix is genius. The only thing I added was a brush of ketchup over the meatloaf prior to cooking. Since I don't make the onion gravy, I thought the ketchup would provide a touch of sauce for the final product.

Add egg noodles with butter and parmesan and roasted broccoli and you've got an easy weeknight meal with leftovers for sandwiches.

Note: instead of chopping the carrots, I grate them. You still get flavor and texture without chunks of carrot in the meatloaf.