I saw a recipe on the cover of a cooking magazine that inspired this dish. I get inspired by dishes I see and never seem to be able to follow a recipe completely....it's more fun that way! Here you have a spicy filling that is topped with a soft, sweet corn bread that helps tune down the heat.
Tired of plain, dry, lifeless leftover bird? Instead of dousing it with gravy, this is a great way to use up that Thanksgiving turkey!! It takes only a few minutes to prepare and can be suited to all of your family member's tastes. This mix of herbs and spices is universal and can transform any dish into a taco flavored masterpiece.
Tonight, this became one of my brother's favorite meals. I guess it helped having the house filled with the smells of sauteed vegetables and cumin, but I still love a good compliment. It's nice having someone around to test my recipes. If ever you want to come over to test them as well, COME ON DOWN!! This recipe packs a lot of flavor into an 8x8 inch pan.
This is an interesting twist on a simple dish. I love making hash because it can be eaten breakfast, lunch or dinner; I also love it because it can be used as a side or a main dish and it's a great way to use up leftovers. Whenever I make hash it reminds me of my grandmother. My grandmother seemed to always boil too many potatoes and for dinner the next night, she would cube them up and toss them in a saute pan...lots of memories.
A fast, healthy and yummy Mexican classic. A question I keep getting is "how is a fajita different from a regular taco?" Well, I looked into it and there really isn't much of a difference at all. Classic fajitas are described as being a Tex-Mex dish made from marinated, grilled skirt steak and was derived from the Spanish "faja", for "girdle" or "strip." Over time other meats became more accessible and implemented such as chicken, pork, shrimp, and all cuts of beef. I always thought that they were called "fajitas" because of the cooking method and that they were prepared with onions and bell peppers, but you learn something new every day.
It is sometimes a challenge to make something that is considered spicy at my house. I think I got some taste buds tingling with this meal. The intensity of the spice you get depends upon the type of pepper you use and also if you choose to keep the seeds (that's where the heat comes from).
