Giuseppepaolo

This is one of those super tasty, easy dinners. It's satisfying and pretty quick to make. It would be even quicker if you had some leftover cooked chicken on hand. One of the things that makes this meal so quick and easy is the flavoring packet I used. Now typically, I stay away from seasoning packets. Well...the ones at the local market. What makes the one I used here an exception? It's organic. No GMO's, no pesticides, no preservatives, no insecticides, no irradiation, do food dyes. So what we have here...is quality AND convenience. All neatly wrapped up in one. Where can you get Wildtree products? From my friend Michele (whom by the way is responsible for me starting a blog, and joining Facebook): Website http://www.mywildtree.com/MICHELEBCOOKS/ Facebook page: https://www.facebook.com/michelebcooks She also has a blog:  My Italian Grandmother Meanwhile, back at the bat cave..... Mexican Skillet Meal Seasoning contains every flavor you would want in a Mexican dish, such a...

Yes, you heard right. Beef Tongue. It's in there. It's good. I swear. And you're talking to someone who went waaaaaaaaaay beyond hercomfort zone on this one. Before we go there, let me say a few things here. And I think you'll wanna hear them. First off, for the past 3 weeks, I've been participating in the  Muy Bueno  Cookbook  Spotlight & Cook-Off sponsored by  Hippocrene  and hosted at  girlichef    This cookbook is truly Muy Bueno. Here's a list of the recipes I've cooked during these wonderful three weeks: Mushroom, Jalapeno, and Cilantro Salsa Prickly Pear Margarita Capirotada - Mexican Bread Pudding You can go to   girlichef 's site and see what everyone else made. After all, I'm not the only one reviewing it. When the Muy Bueno Cookbook arrived, of course I instantly started browsing through the recipes. The first thing I thought was....wow, I've either made or eaten a lot of these recipes! Do you know why that is? No, not because...

As I was thumbing through the recipes and reading the stories in Muy Bueno, I just happened to notice that 'Drinks' had a pretty thick chapter (A huge plus in my book) and when I saw this vibrant fuchsia margarita...I knew it was meant to be. I mean... look at that color! AND its a margarita. How perfect is that?! The Muy Bueno Cookbook is a complication of old-world northern Mexican recipes that span 3 generations. The stories and memories that are shared are touching and heart felt. They bring the recipes to life as the importance of family and tradition are expressed. The team that make up Muy Bueno include Evangilina and her daughters, Yvette and Veronica.  The three of them pay an incredible tribute to the grandmother in such a way that makes you wish you could've spent time in her kitchen, in her presence. Learning the old-world ways. But since that's not going to happen...lucky for us, Muy Bueno can bring those ways to your kitchen. This week I have chosen a re...

There are a lot of different kinds of salsas running around out there. There's red tomato, tomatillo, strawberry, mango...etc etc. But have you tried Mushroom, Jalapeno, and Cilantro Salsa? Let me start off by telling you a little secret. Sometimes I get stuck on being a purist. I get attached to the original and am reluctant to embrace the new. I kinda have to mull it over....consider it....talk myself into it and then ease on in. It's not often that you'll see me among the first to jump on a bandwagon. With that said...in making this salsa....I was...timid. Not sure what to expect and how it would fill the roll that red tomato salsa has. Well...it doesn't. But that's not a bad thing. It has it's own roll. It's own flavors and it's own character. Once made...it's best after it has sat for a couple of hours and served at room temperature. It's even better the next day. I mean way better. Sitting here thinking about it, I want some with a tray of ...

Here you have some very basic, standard, simple ingredients. When you add a few spices and cooking techniques, they become exquisite. I'm talking about two fantastic recipes from The Homesick Texan Cookbook by Lisa Fain. I swear...I just LOVE this book. It has become one of my favorites and for some reason, as the days get longer and sun gets hotter, I start cooking more Mexican and Tex-mex meals. They just seem to go with the season. I have a feeling that my new favorite cookbook will be getting a whole lot of use over the next couple of months. Carnitas Printable Recipe 3 lbs boneless pork shoulder, cut into 2" chunks 1/2 cup orange juice 1/4 cup lime juice 4 cloves of garlic (wait...what? only 4 for all that meat? I used the whole damn head of garlic) 1 tsp ground cumin 1 tsp kosher salt, plus more to taste In a large heavy pot, combine all of the ingredients Add enough water to just cover the meat. Bring to a boil and then simmer, uncovered for 2 hours. Don't touch, do...