These twice baked breakfast potatoes are inspired by all those “Tasty” and “Delish” videos that my friends have been sharing on facebook.   The videos last approximately 30 seconds and the end results are simply WOW.  Recently I was inspired by the Idaho Sunrise video.  I sometimes wonder why I didn’t think of that!  So easy to make and appealing as well.  I made some minor adjustments, deciding on a twice baked potato instead of discarding the center.  Then I loaded the filling adding some butter, cheese and green chile.  For a bit of texture I broiled the outer skin to make a crunchy boat.  The baked egg on top sprinkled with bacon and chives makes a most scrumptious breakfast, don’t you think.

If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos.  The difference between flautas and taquitos are the type of tortillas.  Flautas are made with flour tortillas where as taquitos are made with corn tortillas.  Corn tortillas are my first love but sometimes I make flautas to please my hubby.  The thing about making flautas is cooking the tortilla to that perfect crispness.  If overcooked they will be overly crunchy and taste like a cracker.  And the filling should be somewhat dry so that the tortilla won’t become soggy.  I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce.  Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!

What goes with almost any Mexican dish . . . Guacamole of course!  It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos.  And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete.  Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole.  In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs.  The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone.  There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way.  Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again!  Happy Cinco de Mayo!! (more…)

If you’ve ever been to the Magic Kingdom at Disney World you may have had a Dole Pineapple Whip.  It’s one of those things that you won’t find anywhere but at Disney.  It’s so refreshing, a slushy whipped frozen pineapple with pineapple juice pooled around the bottom.  I took my version a step further and ran it through the ice cream maker to make it more like the texture of a sorbet.  Either way it’s delicious!!

There are so many ways that pork and green chile are paired together.  Some of the classics are green chile stew, pork tamales with verde salsa, or green chile posole.   With the cold weather sneaking in again before Spring, I was hungry for some comfort food.  Searching the freezer for inspiration, I found a pork roast that was very lean.  I sliced it into 1/2 inch portions, pounded it into thinner pieces for a very tender chicken fried pork steak.  As with all chicken fried dinners you must have cream gravy. It’s a must!  But as I made the gravy I added a big scoop of green chile. Let me just say that green chile gravy is the most delicious thing you have ever tasted over chicken fried pork.  Call me New Mexican, it’s all about the chile!


This might be one of the tastiest tacos ever!  They were so good I can’t wait to make them again. This Mole sauce has so many flavors to awaken the taste buds including dried chiles, spices and dark chocolate.  The pulled pork was the star of this taco so there was no need for a lot of toppings.  A fresh Pico salsa with crumbled Queso Fresco is all you need.


It seems surreal that my Mother is not here.  She passed recently having lived 92 years.  In the last few years we could see her memory fading and our Mom quietly disappearing.  I try to remember the times we shared, whether we were together in the kitchen preparing a meal or tending to the garden that she raised every summer.  She was a frugal woman who did not believe in wasting anything.  She raised vegetables and canned any extra that we would enjoy throughout the rest of the year.  And one of my fondest memories was taking our vegetables, fresh corn, watermelon and cantaloupe to the farmers market where she displayed some of her finest produce to sell.  She was an excellent dressmaker, she sewed most of my clothes growing up.  And she tried to teach me the art of sewing although it really wasn’t my calling.  She made quilts throughout the years, making each grandchild a quilt of their own.  The girls were given vintage sunbonnet girl quilts while the boys received vintage fisher overall boy quilts.  She loved watching her hummingbirds that would come in numbers in the Spring and flock to the hummingbird feeders that were put out on the porch with sugar water each year.

When I was young my Dad raised cotton on the farm.  He worked so hard and Mom always had a big meal on the table when they came in at noontime.  In those days almost everything was fried and it tasted so good.  She made the best fried chicken and chicken fried steak.  Always served with mashed potatoes, cream gravy and coleslaw.  But in the summer we had fresh vegetables. We would snap green beans or shell peas in the evenings, gather tomatoes, okra, radishes, onions, beets, cucumbers, asparagus, zucchini and yellow squash, cabbage, turnips, mustard and turnip greens, and sometimes green chiles.  Sometimes I wonder how she did it all! My parents worked hard, showed us how to live on a budget and within our means but most of all showed us love.  I hope they are together now in peace.

Love Lives On
we love remain with us
for love itself lives on,
and cherished memories never fade
because a loved one’s gone.
Those we love can never be
more than a thought apart,
far as long as there is memory,
they’ll live on in the heart.