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Pork Tacos with Cherry-Lime Salsa

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Pork and Cherry Tacos

Ever since I developed my recipe for fajita seasoning, I’ve been pretty lazy on the taco recipe front. The fajita seasoning is sooo versatile: virtually any taco, fajita, quesadilla, etc. can be fully-flavored with it. Plus, it’s quick to make with spices that I always have on hand. I go through batches of it at a fairly rapid clip.

But in the throes of my recent love affair with sweet cherries, I stumbled across this recipe. Pork, rubbed with a paste of garlic, lime, and ground chipotle and topped with charred onions, peppers, queso fresco, and a bright, cherry salsa studded with cilantro and lime? Um, YES.

Taco ingredients

Lime zesting

These tacos are delightfully flavorful. The smoky chipotle plays nicely with the bright, sweet, fruity cherries and limes. And while I typically look to chicken or steak for my tacos, the pork is really the best canvas here. The rub and the salsa can be made well in advance, but they certainly don’t have to. This is definitely a weeknight-worthy operation.

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Homemade Ranch Dressing

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Homemade Ranch Dressing
Raaaaaaaanch dressing!

Is there nothing it can’t improve?

Obviously a delicious dip, for veggies, chicken wings, chips, crackers, french fries, pizza (?)… but ranch is also a tasty mix in for mashed potatoes or even pasta, an excellent salad dressing, and of course, a pizza topping. I have no idea if its popularity extends to other continents, but in the USA, ranch dressing is king.

Herbs and seasoning

Now I know that most people probably have a favorite brand (or brands) of ranch. For many of us, this might be the one we had in elementary school but don’t know the name to. There’s a gazillion varieties in the grocery store. I have on occasion, in an effort to expand my ranch dressing horizons, tried branching out and away from the Kraft and Hidden Valley I grew up with. Sometimes, these are successful ventures, and sometimes, they are gross.

This week I ventured VERY far and tried my hand at homemade ranch. I’ve always been curious about doing so, but honestly, it’s difficult to justify buying a quart of buttermilk when all I need is half a cup. This weekend, however, I had the fateful alignment of both buttermilk AND sour cream in my fridge for other projects, and with fresh parsley and chives in season, the time was ripe.

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Roasted Pumpkin Seeds (and a belated Halloween story)

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Happy Halloween!

Yes, I know I’m six days late on this.

It seems a little silly to be telling you about my Halloween party and all the food I made for it when every retail establishment and ad agency seems to have decided that it’s Christmas already. But I barely had time to get into the Halloween spirit before it was over, and I’m certainly not going to skip over Thanksgiving, thank you very much.

Halloween has always been my favorite holiday. I finally found myself in a position to throw a party to celebrate this exciting night. Uuuuuunfortunately the most opportune date for my little get together happened to fall right at the end of a two-week stint of one bazillion shows, which meant I had some particularly long days at work. Despite this little setback, I still managed to pull off some fun decorations and an ambitious menu, all without going broke.

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Breakfast Cups: A Love Story

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Once upon a time, in a time not so long ago, a boy and a girl dreamed of eating hot, homemade breakfast every day. They did not hate the yummy but mundane breakfasts they had grown accustomed to, but as the season grew colder, the yogurt and oatmeal of summer days excited them less and less.

One day, while replenishing their stores at ye olde supermarket, the boy decided to see what treasures were held in the depths of the frozen breakfast aisle.

“Alas!” said the boy, upon gazing at the scroll of ingredients, “Even the scribes don’t know these words!” Indeed, the script upon the package seemed to suggest the meal was more chemical than food.

Suddenly, the girl had an idea.

“What if, instead of wasting all this packaging and filling our bellies with low quality food, we make our own frozen breakfasts?”

The boy’s eyes lit up at the thought, and they escaped the chilly aisles before succumbing to the tempting packages within.

The first step, they knew, was to procure some containers that were just the right size. So they rode their chariot to the Pyrex outlet to round up a dozen 1-cup containers, each one made of glass and accompanied by an airtight lid. They were safe for the freezer, the microwave, and their incredible dish-washing machine. A perfect find!

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Goat Cheese Mac with Rosemary

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Folks, we need to talk about mac and cheese.

Mac and cheese, when I was little, meant the blue box. Oh, beloved blue box of tiny elbows and mysterious orange powder. Then those Velveeta shells came out, and the blue box was supplanted by tiny shells and mysterious orange goo.

And they were delicious, weren’t they?

I discovered, early in my surfing of the foodie corners of the internet, that mac and cheese was something I had never really known. Baked casseroles of pasta and cheese, topped with a decadent crust of cheddar and bread crumbs, seemed to be what the foodie world wanted mac and cheese to be. And I confess! I looooove a good baked mac.

But sometimes, I just want some dang stove top cheesy pasta, creamy and without the crunch, but also without the mystery of the orange powder and goo. Is that so much to ask?

The answer is here, friends. No, this sauce isn’t a classic orange hue. It’s not a copycat recipe of the blue box. But it’s so, soooo good. And, I’m pleased to report, dreadfully easy. No tedious grating of cheese, no tempering of cream, no casserole dish required, no 45 minute bake in the oven.

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Blood Orange Bars

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Blood Orange Dessert Bars

Are we far enough into January that I can talk about dessert?

I’d really like to. I know, a lot of you who are still in that “never eating dessert again” phase of January. I can tell we’re still in the window of active New Years resolutions: the gym is still full of people (I just need one elliptical, folks) and social media is crowded with photos of green smoothies and raw vegetables.

Blood Orange Bars

But when you’re ready to return to the light, I urge you to make these little bars.

All the makings

Starting the crust

Sticky dough

Ready for baking

Rather like lemon bars in their consistency, these bars feature a crisp shortbread crust topped with a luscious, citrus-y custard. But instead of lemon juice, these bars are brought to life by the vibrant, impossibly pink juice of blood oranges. 

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Pasta with Chicken and Mushroom Sauce

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This summer and fall, though I was on an accidental-on-purpose hiatus from posting, I was not on hiatus from cooking. I was, however, dialing back my habit of dramatically over-estimating how many evenings a week I could cook, how long exotic ingredients would keep their freshness or my interest, or how committed I would be to cooking after working a 12-hour day. I started using a lot of ingredients on repeat, mixing and matching them in different variations depending on how whacked out my schedule ended up looking like on any given day. A few of the ingredients I came to rely heavily on were mushrooms, zucchini and yellow squash that were exploding out of my garden at a tremendous clip, chicken breast, and of course, pasta.

If I published every variation of vegetable-y pastas with light cream sauces that I played with last fall, I’m pretty sure you’d think that’s all I ate. (At some point I’ll share some more of them with you, when I actually have more vegetables growing in their prime.) This is one of my favorites that came out of those months, my quick-I-need-dinner-and-what-do-I-have-in-the-fridge-to-piece-it-together season.

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Mini Holiday Cheesecakes

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I promise, I don’t only make miniature pies. I made a full-size cheesecake just a few weeks ago, in fact. But Christmas cheesecakes must be mini.

As you can probably deduce from some recent posts, holiday baking is sort of a big deal at my house. Not cookies, so much, as is the case for many families, but there are certainly quite a few recipes that make their way down from the cupboard only in December and then hide away for the rest of the year. Toffee is mom’s signature project, and mini cheesecakes are dad’s.

So with a few modifications, I make them exactly the same way I remember them. Including the shunning of my food processor and using a trusty old bag and rolling pin to mash up cookies into crust.

It works just as well, plus it’s always sort of fun to mash things up with a wooden stick, right??

Anyone else?

No? Okay moving on.

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Homemade Beef Jerky

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Landing in North Carolina, and dragging luggage out of the airport in the peak of summer, is always rather shocking after several days in the cool, dry air of southwest Colorado. Sure, my hometown is hot during the day at this time of year too, but no matter what temperature the mercury hits while the sun is up, the air cools each night jeans-and-sweatshirt weather.

Every trip to Colorado seems too short, but sometimes, I get to bring little tastes of home back with me. And this time, it’s some tasty homemade jerky!

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Rhubarb Thumbprint Cookies

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Rhubarb Thumbprint Cookies

My local food quest suffers no greater challenge than it does in January and February. I love fresh fruit, and as I don’t live in a citrus-producing state, the options are pretty sparse for local fruit.

The earliest harbinger of spring, however, earlier even than the asparagus and strawberries that declare the season’s coming with certainty, is rhubarb.

Pretty early fruit

Rhubarb, which grows in varieties ranging in color from pale green to deep red, is technically a vegetable. However, it has been classified as a fruit in the United States since the late 1940s since it is primarily used as a fruit. Naturally quite tart, it is typically paired with sugar and other sweet fruits to create tangy, flavorful desserts.

Rather like this one.

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