Every time we head to the beach with our family, one of our favorite traditions is stopping in at a local spot on the beach strip called Taco Boy. Taco Boy is an eclectic, colorful, Mexican taqueria and cantina. Their tacos and nachos pair wonderfully with their Frozen Screwdrivers and Margaritas, but honestly, the thing that gets us every single time we visit is their Mexican Street Corn. Read more...(682 words, 8 images, estimated 2:44 mins reading time)
Ah, well. Vacation is over. I’m back from the beach. This was the first time I’ve left on vacation since I started this blog and I didn’t bring my computer along with me. As any blogger knows, staying in touch is a key to successful blogging, but I needed to check out for a bit. So, I did. And now, I’m refreshed and revived, and back. Thanks for sticking around! Read more...(970 words, 9 images, estimated 3:53 mins reading time)
It was Monday, and I had a problem. I was craving Mexican food. The problem with that was twofold. Our evening was busy enough that we couldn’t spend time going out for dinner. Plus there was the fact that we’re leaving for a beach trip in a little over a week, so binging on tortilla chips and queso dip while sipping on a margarita, and then chasing it with enchiladas isn’t exactly what I need to be doing a week before I spend a few days in nothing but a swim suit. Read more...(760 words, 10 images, estimated 3:02 mins reading time)
I always underestimate the power of a baked potato at dinner. We don’t have them often, but when we do, the kids are thrilled, and we make it through dinner moan free. If I were smart, we’d have baked potatoes every night. But, I’m not often that smart.
These Mexi-topped baked potatoes are a deliciously filling alternative to your typical weeknight entree. Serve them alongside a salad and you’ve got yourself a simple weeknight dinner. Read more...(604 words, 8 images, estimated 2:25 mins reading time)
This is one of those “It’s so Easy, it’s Almost Embarrassing” recipes. Since we all know that it takes a lot to embarrass me, I figured I’d go ahead and share it. A friend of mine passed this recipe on to me years ago, and it’s been in a pretty steady rotation at my house ever since. Crock Pot dinners don’t get much simpler, so it’s perfect for a crazy busy run-the-kids-everywhere kind of day.
All you need is a can of black beans, a can of corn, a block of cream cheese, a jar of salsa, and about 1 1/2 pounds of boneless, skinless chicken. Read more...(413 words, 7 images, estimated 1:39 mins reading time)
There’s something about stuffed peppers that makes me happy. I’m not sure what it is, whether it’s the comfort food aspect or the fact that digging into one is like breaking into a pretty little package. Whatever it is, I like ’em. A lot.
I was really excited when I ran across this recipe from Fine Cooking magazine. The peppers are easy enough to throw together on a weeknight, but also fun, and different enough, to serve when friends are heading over for dinner. Sounds just about perfect, to me. Read more...(931 words, 11 images, estimated 3:43 mins reading time)
It’s officially getting chillier out, so my job at dinnertime is to warm up the souls and bellies of my hungry, chilly family. Gone for now are the dishes of summer, we’re moving on to comfort food. This delicious dinner was exactly that! Plus, since it’s from Cooking Light, I felt good about feeding it to my hungry bunch.
I started by making the filling. I shredded up some leftover chicken, but you could also use a rotisserie chicken from the grocery store, added in some corn, chopped fresh cilantro, a little low-fat cream cheese, red pepper, cumin, salt, and pepper. Read more...(750 words, 11 images, estimated 3:00 mins reading time)
I don’t know about you, but one of my downfalls when we go out to a Mexican restaurant is that freebie basket of chips and salsa they plop down on the table as soon as we arrive. Pair that with some guacamole and a margarita, and I could easily down my week’s worth of calories in one sitting. Those chips are dangerous…dangerously addictive. There’s just something about munchies. I’ve learned that when the basket hits the table, I’m better off just not touching it. That way, I’m actually still hungry when dinner arrives. Not grabbing a chip (or fifty) is kind of a bummer, but I usually feel better about my choices by the end of the meal. Read more...(1014 words, 11 images, estimated 4:03 mins reading time)
We often joke that Emily, my oldest, could easily be a vegetarian if it wasn’t for pork. That girl loves her bacon, her baby back ribs, her pork tenderloin and chops. Most recently, she’s discovered that her new favorite thing on the menu at a Mexican restaurant is pork carnitas. I can’t say I blame her. They are pretty good.
If you usually stick to the beef or chicken section of the Mexi menu, turn the page and try out the carnitas next time. Carnitas is slow-roasted, nicely spiced, usually shredded pork shoulder. It’s delicious and used in tacos, burritos, enchiladas, quesadillas, or even as a nacho topping. And, in many Mexican restaurants, you can order up a plate of just the carnitas on their own! Read more...(883 words, 9 images, estimated 3:32 mins reading time)