Ugh, moving. Even though this most recent relocation is over, there is still quite a bit to do to make ourselves feel at home. Welcoming a new puppy into our pack has set back our settling in quite a bit, so I’m just now ready to share my last DC-baked meal. This cherry breakfast bake had been on my radar for a while, but it only came to fruition when I realized that I needed to use up the pound … Continue reading
Mexican pasta sounds crazy, but it’s addictively delicious. It’s different than normal pasta, because the noodles are toasted before they’re cooked and then baked with a spicy chipotle sauce. The toasting keeps the noodles nutty and chewy, but still tender. The pleasant bite will keep you going back for…bite after bite. Top with queso fresco and share with friends. I doubled this recipe, but to make enough to serve 4-5 people, fill a skillet with 1/4 cup of canola oil, … Continue reading
Who knew that making cheese could be so fun or so easy? I took a class on homemade Mexican food a while back, and this recipe was the simplest thing we made. So, when chatter about a Global Supper Club: Mexican Edition picked up, I knew this creamy goodness would make an appearance. It’s really cool to see milk separate and turn to cheese right before your eyes, triggered by nothing more than heat and lemon juice. It would be … Continue reading