Category: In the Kitchen
The OG New Mexico Chicken Chili Verde
The recipe that started this blog.
Admittedly, this is a little time consuming for a weeknight dinner, but it’s not that bad – probably a little more than an hour if your prep skills are good; 90 minutes if you’re prep is on the slower side. Do you grocery shopping and prep your veggies for this one over the weekend, and then make it earlier on in the week to beat the Monday or Tuesday blues.
Continue reading “The OG New Mexico Chicken Chili Verde”Cajun Jambalaya
Today is Mardi Gras, which means it’s time for some Cajun Jambalaya! The observant chef will notice that this dish bears a striking resemblance to paella, but somewhat simpler and with different ingredients.
Continue reading “Cajun Jambalaya”Honey Lime & Adobo Grilled Pork Tenderloin with Jalapeño Cilantro Chimichurri
The majority of this meal can be prepped a day in advance – and the prep time is less than 30 minutes – so put it together the night before for a perfectly delicious midweek pick-me-up the next day.
Serve with cilantro-lime rice, sliced avocado, and a grilled veg and you’ve got yourself dinner.
Continue reading “Honey Lime & Adobo Grilled Pork Tenderloin with Jalapeño Cilantro Chimichurri”6 Comforting Recipes to Make in the Dead of Winter
Okay, let’s face it – the holidays are a distant memory; Valentines Day and the Superbowl are over, St. Patrick’s Day is a month out, and Punxsutawney Phil did see his shadow on Groundhog Day, so we’ve got at least another 6 weeks of winter.
Here are 6 comforting recipes (one per week!) to get you through the rest of the winter.
Continue reading “6 Comforting Recipes to Make in the Dead of Winter”
The Intrepid Gourmet 