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This Orzo with Shrimp dish is one of our comfort foods. We use a single pot to boil the orzo pasta, saute the shrimp, then cook a quick spicy garlic and tomato sauce. Combine all of these great ingredients in a baking dish with some feta and parmesan cheese, then heat it all in the oven for about 10 minutes for a delicious meal. Continue reading “Orzo with Shrimp, Tomato and Feta”
When Dan is out of town and I’m forced to fend for myself for dinner, I often plan ahead to turn our leftovers from earlier in the week into something different for my solo meal. For some reason, I find the need to transmogrify leftovers, otherwise I won’t eat them. Maybe it’s my way of pretending that I cook. So, here are the Chicken Nachos that I “cooked” while Dan was away. Continue reading “Chicken Nachos (with leftover chicken)”
We’re always looking for new side dishes to mix things up, and this is a great one. We found the recipe on epicurious.com, which is one of our favorite sources of online recipes. This side is called Dave’s Tomato and Cucumber Salad. We’re not sure who Dave is, but he came up with a really good salad! Continue reading “Cucumber Tomato Salad”
Is there a more fun way to grill a whole chicken than sitting it on a can of beer? We don’t think so either. We had some loved ones over for dinner this weekend and grilled a pair of chickens. Grilling the chickens on cans of beer allows them to cook evenly, and the steaming beer keeps the chicken nice and juicy. Beer Can Chicken is pretty easy to do, especially with Dan’s perfected technique for removing the can from the chicken when it’s done. Continue reading “Beer Can Chicken”
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How about a recipe from West Texas? El Paso is an important place in my life — my parents met when they were students at UTEP, and I was born there. The Junior League of El Paso publishes an incredible cookbook titled Seasoned With Sun, which is full of delicious southwest recipes. My mom cooks from this book and gave my Chef Dan a copy way back when we were dating. The first dish we ever tried from this cookbook is Chicken Guadalajara — a mixture of chicken, green chiles and onion in a creamy sauce. It takes about 40 minutes to prepare and uses only a single skillet — perfect for a busy weeknight. Continue reading “Chicken Guadalajara”
It is late summer in the Southwest, and that means green chiles from Hatch, New Mexico are in season! To celebrate these culinary masterpieces, many of the local grocery stores and certain Tex-Mex restaurants host Green Chile Festivals. Continue reading “Hatch Green Chiles”
We’re going to be participating in a chili cook-off at the beginning of October, so we decided to fine tune our chili recipe. We’re fans of Texas-style chili, which means no beans, but plenty of beef. We made our own chili powder from dried red chiles, added onion, jalapenos and a dark beer, then simmered. The end result was outstanding. We’re ready for October! Continue reading “Chili”
Green chiles make everything just a little better. We watched a program on the Food Network last week featuring green chile cheeseburgers and were inspired to try these on our own grill. So amazing. We decided to pair our southwest cheeseburgers with a healthier version of french fries — sweet potatoes pan roasted on the grill. A delicious late summer meal! Continue reading “Green Chile Cheeseburgers and Sweet Potato Fries”