After cooking my Green Chile Colorado for breakfast the other morning, Vita decided that she wanted some Mexican delights, which led me to whip up another Enchilada sauce creation, what I’m calling a Mexican Gumbo with fried tortillas.

This is super simple, and super quick. It’s also full of flavor.
Ingredients:

1 13 oz can of chunk chicken in water
1 15 oz can black beans
1 19 oz can red enchilada or chile sauce (we like Las Palmas medium for this recipe)
3 tablespoons hot sauce
1 orange bell pepper (chopped)
1 green bell pepper (chopped)
1 quarter …

I don’t normally care for traditional breakfast foods, save the occasional omelet. So, after a trip to the market last week, I decided that if I was going to continue to attempt to eat breakfast (which I’m often guilty of skipping) that I would start eating more Mexican inspired breakfasts. What usually ends up happening though, is that I don’t eat anything that most people would consider breakfast. Today’s recipe was no different.
So, this morning I made my own version of Chile Colorado and had it on tortillas for breakfast.

Here’s …

Today I got home from work fairly late. No wife, just a crazy brown dog and a tummy craving something fresh. I’ve been a little under the weather the past few days as well. So, needless to say, I didn’t want anything too heavy due to my aching stomach and frequent cough and due to arriving home so late, I didn’t want to spend a great deal of time in the kitchen. Thankfully, I had skirt steak, a lovely organic salad mix and some fresh organic tomatoes.

So, instead of laboring …

I love making pizza at home. I enjoy it, mostly because it’s not very often you find a delivery joint that’s willing to spend the kind of scratch I’m willing to spend on for premium olives, spices and cheeses.
Don’t get me wrong, I love a good greasy slice of delivery, but most of the time, I enjoy making my own pizza, mostly because I can control the crispiness of the crust and the bite on the sauce. When I’m pressed for time and want to whip a pizza out quickly, …

I love to cook with Tilapia. It’s the cardboard box of seafood.

I say “cardboard box” with great affection, because Tilapia is one of the few seafood dishes that will take on the flavors of what you prepare it with, while standing up to most cooking processes. My wife and I decided to take a stab at creating our own Mexican Tilapia in Red Sauce after I tried a similar dish at one of our favorite Mexican restaurants, Casa Fiesta.
Here’s the recipe:
Ingredients

2 to 3 fillets of Tilapia (fresh or frozen is …

I’ve been meaning to give this restaurant a proper review since returning from Miami a few weeks ago. Today, I finally have enough down time to get to it.
Let me preface this review by saying that this restaurant was not my choice. We went there because my work colleague had fine memories of eating there on a spring break trip with her boyfriend. And Larios might be good for just that – spring break tourists.

Located right off Ocean Drive, Lario’s is partially owned by Gloria Estefan which makes this particular …

Even though I didn’t leave work until after 6:30 p.m. today, I had a meal plan in my head. On my hour long drive, I was dreaming of Mozzarella Caprese and some of my spinach asiago chicken sausages awaiting me in the freezer.
When I arrived at home, the unstoppable force in my life (my wife) had other ideas. So, we cooked what has fast become a family favorite in our house, our Three Cheese Fondue. I came up with my own version of a Swiss blend shortly after we received …

I had dinner with my wife and a good chunk of my extended family at Piccirilli Ristorante in Shelby Twp. on Sunday following a baptism. My wife comes from a large Sicilian family, so their taste in Italian food and restaurants is usually pretty much spot on. For the most part, Sunday was no exception.
Antipasto (Starter): Antipasto Piccirilli
The antipasto was very, very good and featured fresh Mozzarella in a very light olive oil surrounded by Capicolla ham, Genoa salami, fresh Prosciutto, smoked Provolone and pickled pearl onions and vegetables.

It was …

… there was a boy.
He was athletic, clever and sensitive. The boy enjoyed writing, fishing, playing outside and generally didn’t get himself into too much trouble.
The boy’s mother spent a great deal of time with him – teaching, nourishing and providing a very stable upbringing. The boy shared his dreams with his mother, often over tea, animal crackers and the smell of that night’s dinner cooking in the kitchen. It was in these early days a seed was planted deep within the boy’s heart. That seed blossomed and grew into …