Tortillas and Honey

I decided to share a second recipe from  Kathy Gunst's new cookbook,  Soup Swap , which we are celebrating with the authors of  The Book Club Cook Book  and a  #SoupSwapParty . I  made this Skillet Cornbread with Chives and Brown Butter to go with her Corn and Sweet Potato Chowder with Saffron Cream and instantly fell in love with this recipe!  Look at those photos... What is that? Butter? Frosting? No, that is custard. And cornbread. A custard cornbread! That is what sold me on making this dish. The custard layer is created by pouring milk on top after the cornbread has been baking for a bit. As it continues to bake, a custard layer is formed and it takes on some of the sweetness from the sugar. This extra touch is so unique, I immediately went out and bought all of the ingredients for it, even though I already finished my shopping to make the soup. I actually don't have a cast iron skillet so I improvised and used a baking dish instea...

I was delighted to be invited again by the authors of The Book Club Cook Book to participate in their #SoupSwapParty to celebrate the just-released cookbook by Kathy Gunst called Soup Swap ! Kathy is a James Beard award winner and the resident chef for NPR's "Here and Now." This cookbook is filled entirely with soups and accompaniments. Kathy teaches you how to make different types of stocks from scratch (roasted chicken stock, recycled chicken stock from leftover bones, beef broth, and veggie stock), how to make different types of soups (hot and cold as well as a variety of different meats), and toppings and sides to go with her meals (like skillet cornbread )! I've made four recipes so far from this cookbook and I must say that Kathy's recipes really make me feel like I'm an actual cook, from making my own stock to building layers of flavor profiles in the soup. I had never made stock from scratch so I used this opportunity to make Roasted Chic...

This Southwest Chicken Stew is brought to you in collaboration with Albertsons to help bring you easy recipes using canned goods to celebrate National Canned Food Month! As always, the recipe and opinions in this post are my own. Did you know that it's National Canned Food Month? If not, February is National Canned Food Month! I am working with Albertsons to help you celebrate and to bring you a delicious recipe that you can get on the table in about half an hour! I always keep canned food of some of my favorite recipes in stock that way I have then on hand for a quick and healthy meal. Especially when you're cooking with beans and green chile, you don't always have time to cook the beans or roast/peel fresh green chile or thaw/defrost frozen green chile! Another one of my favorite recipes is using canned beans to make bean burgers; it's also a fast and healthy alternative, so I always keep those ingredients on hand. Another nice thing about keeping canned ve...

I am a member of the Collective Bias®  Social Fabric® Community.  This shop has been compensated as part of a social shopper amplification for Collective Bias and its advertiser. As always, the opinions and the recipe contained in this post are entirely my own. Many people think of hash browns as something that is strictly for breakfast.  Growing up, my mom used to use hash browns or cooked tater tots in our homemade tacos. We all loved them, especially my brother and me. While I thought it was added to make the tacos more special, I didn't know until much later that my mom actually made our tacos with hash browns or tater tots in order to stretch the meat in order for us to have more food to share. Because meat was expensive on a budget, adding potatoes were a good alternative to have more food to feed your family. To this day, I love tacos with added hash browns or tater tots. Not only does it remind me of my mom's tacos, but it adds some additional flavor a...

Calabacitas and Steak Hash Pile-Up You all know that I don't like leftovers. Most of the times leftovers just seem like a sub-par version of the original (of course with exceptions, like spaghetti and soups, etc.). Now, I will also say that I've gotten a lot better. One of the perks of having someone to share meals with is that I don't have a barrage of leftovers for a week. Leftovers now mean only one meal of leftovers, which I love! Also, now being so constrained for time, leftovers are somewhat a lifesaver. Heat up dinner, eat, and on with studying!  Leftovers remixed into a new meal are also great ways to use up leftovers. We had leftover calabacitas and steak hash for dinner the other night and I was thinking of what I could with with them. Something that's fast that could jazz them up a little bit. A pile-up ! All I'd need to do is fry up a couple eggs, throw on some cheese, chile, and hot sauce then we're in business! I made these twice in the ...

Calabacitas and Steak Hash I usually go to the grocery store with a list in hand and recipes laid out. This other week, I had my grocery list for everything I needed to prepare for a party, but I didn't have the foresight to plan for meals for the week ahead. So I stood in the produce section of Smith's staring at the the vegetables wondering what I could make. (And trying to remember recipes I've pinned onto Pinterest.) I happened to be in front of the squash and potatoes when they announced on the intercom that they had a new shipment of hot and mild green chiles. Then I had a great thought about making a hash with calabacitas. (While calabacitas refers to squash in Spanish, in New Mexico we refer to calabacitas as a traditional dish with sauteed corn, squash, zucchini, and green chile.) I had a package of frozen green chile my gandma had given me, so I picked up potatoes, zucchini, and squash. Then as I passed through the meat section, I picked up some sirloin thi...