A personal kitchen diary. I try new recipes and make notes on what works and what doesn't. Sometimes I can things, and sometimes I dry herbs. This is the story of my kitchen.
Shrimp Tacos Preheat oven to 400 Fahrenheit Lightly oil a rimmed baking sheet with a neutral vegetable oil In a large mixing bowl, mix together (this is for a mild spice mix—ramp up the spice to your taste if you like) 1 tsp mild chili …
Charred Tex-Mex Chicken Fajitas Step 1: Marinade Two Large Skinless Boneless Chicken Breasts 2 limes 2 Tablespoons Oil 1 large clove garlic, minced 1 tsp salt 1/2 tsp chili powder 1 1/2 tsp cumin Whisk together the marinade ingredients in a container that will fit …
Red chili sauce (Santa Cruz mix)
Monterey Jack Cheese, sliced in batons, plus extra for topping
6 eggs
1 can whole peeled green chilis
Flour
Salt and Pepper to taste
Spread the chili sauce on the bottom of an 9×11 pyrex baking dish
Stuff the green chilis with the Monterey Jack batons, arrange the stuffed chilis on top of the chili sauce.
Scatter additional grated cheese on top if you like.
Separate the eggs, and whisk some flour, salt and pepper into the yolks.
Beat the whites to soft peaks, and then gently fold in the yolk mixture. Spread over the stuffed chiles.
Bake it for 30 minutes at 350 Fahrenheit.
Prepare the sauce: 1/2 small onion, chopped 2 cloves garlic, minced 1 tbsp chile pepper 2 tsp ground cumin 1 (8 oz) can tomato sauce 1/2 cup chicken stock Heat vegetable oil over medium heat, then add the onions and a bit of salt. Soften …
Merri’s Mexican Shrimp Cocktail 1 12 oz package of frozen raw medium shrimp 1 large slice lemon 1 avocado 1/2 large cucumber 1/2 to 1 cup cherry tomatoes 1/2 of a large bunch of cilantro Lime juice to taste V8 juice to cover Tabasco …