Disclaimer: There one Amazon Affiliate link in this post. If you click the link and buy the book, I would get a small commission. Just enough for me to indulge in my favorite guilty pleasure, Taco Bell. This post was not influenced by my craving for Taco Bell at all. All opinions are my own, as always. Additionally, there are some links to Pampered Chef products where I am an independent consultant. One of the first things I do when I move to a new community, and I’ve moved a lot, is to find a local Mexican restaurant that I want to frequent.
I’ve made no secret of the fact that Mexican is, by far, my favorite cuisine. I love everything about it, from the spices to the variety of dishes and sauces. Honestly, I could happily eat Mexican food every day and not be bored. One dish I made (often) when I was single was quesadillas. Tortillas, cheese, and other fillers I craved. Basic goodness. It was quick and easy to make without having leftovers, unless I wanted them. Luckily, I married a man who loves Mexican almost as much as me, and have raised two girls who love cheese quesadillas (as well
Diana is a lifestyle blogger at dianacgriffith.com. She blogs about married life, becoming an entrepreneur, and other various women’s topics that are important to her. I want to thank Denise for inviting me to guest post on her wonderful blog! I love to cook but I don’t do many recipes on my blog, so I’m excited to share a great recipe for you today. Let’s talk crock pots: I love them! I own three of them. It kind of happened by accident. I had an old 6 quart one and a 1 quart one for the longest time. Then when
This morning I realized I had failed to make a dessert for the blog this week. I had one recipe in mind, but missing one key ingredient and unwilling to run to the store with two toddlers meant that was not an option. I could have made my grandma’s pecan pie recipe, but I don’t plan on giving that out to anyone beyond my daughters when they are old enough. So, what to do? I might have just skipped today’s sweet post and not posted at all if it wasn’t for NaBloPoMo. I’m committed to that challenge and Sweet Saturdays
I drive my husband nuts. He loves soup. I don’t. I’m so-so about soup. I’ve always been a picky eater. Soups only highlight my pickiness since most contain all the vegetables I hate. Soups like Minestrone, Vegetable, Italian Wedding, or even Beef Barley have no hope of being eaten by me. There are only a few soups out there I love. My go-to soups are Cream of Tomato Soup, Potato Soup, New England Clam Chowder, or French Onion Soup. Although with that last one, while I enjoy the flavor, I never eat the onions. My husband shakes his head at
This past week I was on a Mexican kick. I made a couple of Mexican dishes, including this one for oven-baked chimichangas. I love chimichangas! It is my fall back order at any Mexican restaurant. If I can’t make up my mind, I order the chimis. It also serves as my litmus test for a new Mexican restaurant. I judge a location by their chimis. If I like the chimichanga, I will go back. If not, then I won’t go back. So, when I ran across a recipe for chimichangas on Pinterest, I pinned it immediately. I’m glad I did. This recipe