Sunday, June 29, 2008
This is a simple lunch recipe perfect for a hot summer day because it doesn't involve much cooking. My mom always makes these during a hot Sunday afternoon!
1 Chicken breast
1 can of pinto beans
bunch of cilantro
Cotija Mexian cheese
Poach chicken in chicken stock until cooked. Cool chicken and shred. Heat beans. Fry tortillas in vegetable oil until brown. Take tostada, fill with beans, salsa, and chicken. Top with avocado, cheese, cilantro, and marinated onions. Enjoy!
That's right! You can make butter in under 5 minutes. When I first researched making butter, I truly thought the butter would be A...
For years now I've been the designated bloody mary maker at brunch and vacation weekends. I've always used the Barefoot Contessa ...
Classic Cocktails Many old fashioned and classic cocktails call for grenadine. Grenadine was once a delicious pomegranate based syrup that...
How To Make Whiskey Sours A couple of Summers ago, I fell in love with whiskey. Bourbon to be exact. I was in Maine at an artists ...
Lemon curd has to be my all time favorite dessert. I spread it on toast or scones in the morning, and lately I've been eating it by t...