Tacos are my “single girl” food. You know, the food that you make whenever your partner, kids, or roommates are out of town and you get to sit down and be really honest about what you and only you feel like eating? I never tire of them and am always looking for ways to amp up my taco game.
Without a doubt, weekday breakfasts can be one of the biggest meal struggles for busy families. Everybody wants to sleep an extra few minutes, but then you still have to get ready for the day and get out the door on time—plus find something to munch on at some point!
These freezer breakfast burritos, filled with sweet sausage, seasoned potatoes, cheese, scrambled eggs, and salsa verde, are my answer to this weekday struggle.
This is my mother-in-law’s chicken soup. She is of Mexican descent and her soup is held in high esteem in our household.
As soon as the cold weather arrives, this soup goes into the weekly rotation. We never get tired of having it on the menu!
Do you ever cook with tomatillos? They look like little lanterns, with their green papery husks.
Sometimes people mistake them for green tomatoes (doesn’t help that their Spanish name is “tomate verde”); they are nightshades, like eggplants and peppers, and therefore distant cousins of tomatoes, but the taste is quite different.
The tomatillos I grow in my garden here in Northern California ripen in September and October, but most of the tomatillos we get from the market come all year round from Mexico. When my tomatillos are ripe, I make a large batch of Mexican salsa verde, perfect for tortilla chips, great with eggs, and awesome in these enchiladas!
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Quesadillas have to be my favorite go-to food for lunch. They’re just so easy to make! Especially when you have tortillas and cheese in the fridge, which we almost always do.
One way to take a quesadilla from snack to a meal is to add some protein, like chicken, beef, or in this case shrimp.
First marinate raw shrimp in a little lime juice and chili pepper. Then sauté the shrimp and add it to your jack-cheese quesadilla along with red onion and cilantro. Serve with some sliced avocado, sour cream, maybe another squeeze of lime juice, and you’re set!
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