My favorite time of the year spreads from late September through to Christmas day. It starts with Fair Season. My experience with Fair is probably different than most others because I was blessed enough to show dairy heifers in high school. Rather than focusing on the rides I primarily would be taking care of our cattle. The smell of sawdust mingled with fair food always takes me back, particularly – the smell of sweet bread and cinnamon. You’ve guessed it – Churros. Also, I love funnel cake and will usually get that at the bare minimum to kick off the week. In an effort to give women what they ACTUALLY want for valentine’s day instead of the standard chocolates and flowers (because even though those are nice, these are way better) I wanted to show you how to make these Valentines Day Mini Churro Bites!
Okay, so I already told you that I love chips. Specifically – tortilla chips. You also probably read about the delicious microwaveable Queso. But what about salsa? I’ll admit it I’m pretty partial to what I’ll eat. Pace is okay, it’s just essentially tomato paste. Sadies (which is made in New Mexico), specifically the hot kind of traditional – that’s where its at. But when you live in a place that doesn’t have access to this fantastic brand I have a really quick and easy 3 Step Mild Restaurant Style Salsa recipe to share!
So a few days ago I shared a recipe for these easy and delicious Two-Step Restaurant Style Tortilla Chips, but what are chips without something to dip them in? That’s right – not near as good as they could be. One of my fiance’s favorite thing to eat them with is queso, and who can blame him, right? Queso is good year round but in my opinion it’s even better when it’s cold outside. If chile and cheese can’t warm your soul- then I’m pretty sure that you’re not a human being. That’s why I’m so excited to share this 3 Ingredient (Microwaveable) Queso recipe with you!
I don’t think it’s a secret that good Mexican food is my THANG, but on top of enchiladas, tacos and green chile stew I really enjoy chips. Seriously, in the Southwest if you don’t fill your entire stomach up with their crunch goodness and the salsa on the table far before your food gets here you might not be a real New Mexican. There are a lot of people like me, and even if you don’t live where I do that doesn’t mean that every Mexican restaurant (authentic or not) isn’t going to have chips on the table. I mean, they may be served with watery tomato sauce but they’re probably good anyway. This is how you can easily home-make two-step restaurant style tortilla chips which are WAY better than what you can find out of a bag.
If there’s one thing I love about New Mexico – it’s green chile. Specifically, in enchiladas. Even though you can really put that in practically anything- at least we do. I’ll literally eat straight green chile cheese enchiladas while traveling within the state just to try them all out because there are no two made alike, but I can make mom’s version of Green Chile Chicken Enchilada Casserole any day.