Recipes

  My grandmother made this dish often and it made for an inexpensive, quick and delicious dinner. Served with white rice, peas and a crisp salad, it’s a memory I have left stored in my heart for the grandmother that I adored. Like many of these dishes that I learned at a very young age, […]

This is considered the signature dish of Antigua, Guatemala. I liken it to Mexican mole, only Chicken Pipian is a red sauce whereas mole is much darker. We had our fill of it when visiting this beautiful city and I was destined to learn how to make it. The recipes vary. Here is mine. It’s

  This pasta salad has been a staple for every covered dish party and every BBQ and most family gatherings that we have experienced. It’s easy, it’s vegetarian for those who are, it’s inexpensive, its delicious and it makes a lot. MISE EN PLACE INGREDIENTS: Salad dressing: 1 Cup corn oil or vegetable oil Juice

  One of the first “fancy” dishes I fixed for my wife right after we got married was a Cornish hen with a cherry sauce. I have never made it since and don’t have the original recipe, but I put together what I thought the ingredients were and, voilà, it is better than I remember

  You can use other than gold baby potatoes with this recipe. I used the Yukon gold. MISE EN PLACE INGREDIENTS: 24 Oz. baby potatoes (gold or red or variety) 2 Tbsp. olive oil 1/2 Tbsp kosher salt 1 Tsp. black pepper 1/2 Tsp. Onion powder 1/2 Tsp. garlic powder 1/2 Tsp fresh thyme INSTRUCTIONS:

  OK, full disclosure, these are easy if you have already made my stuffed hatch chilies and you have some chicken mixture left over. Otherwise, you will need to make that part and you will need a little more time to make these empanadas. No need to make your own dough for these unless you

  It’s hatch chili pepper season. This is one of my favorite peppers. I like using it as an alternative to the poblano pepper because it has a little more of a kick to it, but not excessively spicy. The season is short, August and September, so I take advantage as soon as they are

  I learned about this dish when I took a cooking class several years ago. I liked it so much that it has become a staple in our family as one of the more popular sides. I lost the recipe from the class and have developed my own over the years. This is like scalloped

  These dessert bars are like a blond double crusted, fruit filled brownie, only better. The recipe was given to my wife over 40 years ago from our cousin, Gloria Garza, and are still a favorite today. Usually made around the holidays, I sometimes convince my bride to make them at other times of the

  This is one of my wife’s favorite dishes. In our travels, it’s one of the items she consistently orders, be it in Houston, Paris, Canada or, her favorite, New York City’s 44&X (X representing 10th ave).  There are a myriad of ways chefs and cooks prepare this dish. This is my way. MISE EN