Lately I’ve seen a lot of recipes for Hasselback potatoes around the Internet. They intrigued me, not because the ingredients are so unusual but because of the way the potatoes are sliced. I struggle with presentation and those potatoes look really cool. But I didn’t want to do potatoes. I wanted to start with something different. So I came up with Hasselback Mexi-ranch Chicken!
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I know, I know. Putting Mexican flavors in an Italian stromboli is a bit odd but Mexi-ranch Strombolis are so tasty I had to do it! Thin strips of tender beef with peppers, onions, jalapenos, and cheese bathed in my Mexi-ranch sauce just cried out to be wrapped in a golden brown crust! Give them a try and I’ll bet you think they’re terrific!
When I decided to make Mexi-ranch Strombolis for dinner I thought homemade Mexican rice would be a good side dish. It’s much easier than it sounds and you can adjust the seasonings to make it hotter if you like.
Homemade Mexican Rice
Some herbs pair so naturally and deliciously with each other that we reach for the combinations automatically. Since we’re trying to achieve certain flavor profiles I thought it might be fun to create flavor inspired container herb gardens.
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