Avocados are always a hit or a miss! With these few tips, we can have more hits than misses. Watch and learn and see how easy it is to pick the right Avocado. Earlier we had done a video on how to cut an Avocado, incase you missed that, here it is: Click here."How to pick an Avocado – Tip Tuesday"
Beans, beans, beans…and how many ways to enjoy them! Packed with proteins and good stuff, and used in so many cuisines around the world, they are flavorful and very versatile. Black beans are a favorite in our house and I have at times made them in place of Rajma (Kidney beans) and they turn out just amazing. In this recipe, the Black Beans have a Mexican flavor but feel free to change up the Taco…"Ultimate Black Beans Dip | Not from Can!"
When we think of Chile Rellenos, an image of a rather large pepper stuffed with meat and/or cheese, egg battered and deep-fried, comes to mind. However, this is not your typical Chile Relleno. Behold the Chile Relleno en Nogada! First, it’s not stuffed with meat and/or cheese. Second, it’s not battered. Finally, it’s not deep-fried. In this unique recipe, the peppers are roasted and then stuffed with lightly sauteed fruits (yes, you read that correctly)…"Chile Rellenos en Nogada – Stuffed Poblano Peppers with Creamy Pecan Sauce"
Have you seen tomatillos at the grocery store and wondered how you would use this funny little “green tomato” with the papery skin? Well, tomatillos are not green tomatoes but they do make a wonderful roasted salsa. Try this delicious roasted tomatillo salsa recipe simply as a dip with chips or take it to the next level by including it with a Mexican feast."Roasted Tomatillo Salsa"