Baked Taquitos

Who doesn’t absolutely love, and occasionally as well as legitimately dream about, Tex-Mex food?! This happens to me at least twice a week.  Then I stop, reflect and thank God that I was born and raised in Texas.  The ingredients in a lot of Tex-Mex food, if utilized properly, are fresh and delicious, not heavy and greasy like you’ll find at most Tex-Mex restaurants.

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Blue Cornbread

Recently I have experienced the unexpected goodness of blue cornmeal. I mean, where has this been all of my life? One of the best kept secrets of the grocery store aisles, and to me the superior sibling to the more common yellow and white cornmeal. It is more intense, slightly nuttier and naturally sweeter in flavor, it has more of a crunch texturally and it’s blue!  Come on! Not to mention it a slight nutritional advantage over its more traditional counterparts, has a lower GI and is loaded with fiber with about 20% more protein.  I personally like to use Arrowhead Mills Organic Gluten Free Blue Cornmeal.  You can usually find it at health food stores.  This New Mexican staple is now a regular resident on my pantry shelves.

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