Happy Cinco de Mayo! Fun fact: Cinco de Mayo is NOT the celebration of Mexico’s independence. To some, it’s a national holiday with deep historical and cultural roots. To others, it means another great excuse to make delicious tacos and strong margaritas. Whether you’re celebrating with your family, at a party, or at home, here are a few recipes to get you in the Mayo mood.
Bacon Jalapeño Deviled Eggs (pictured above)
Dulce de Leche Stuffed Cinnamon “Churro” Cupcakes
Blood Orange Margaritas
Last week, it rained in Los Angeles. You might have heard a little something about it. Yes, us dumb Angelinos made a big deal about getting a bit wet, because the rain drives us crazy. We don’t know how to handle it. The streets flood, the traffic gets worse, and few of us own raincoats. This was some much-needed rain though, so it came with a sigh of relief.
The Academy Awards were also last week, and as I mentioned, I was invited to an awesome party with some seriously impressive themed food. The lovely hosts asked me to help out by making some Dallas Buyers Club chili, and thus — a new crockpot favorite was born. A reaaaal meaty one.
Although it’s been 80+ degrees in Los Angeles, most of the country is feeling a little chilly right now. As a native Californian and self-professed weather wimp, I can’t even imagine what some of you are going through on the East Coast! Luckily, this crock pot Korean BBQ Beef is embarrassingly easy, and perfect for a cold winter night. I know I like to get a little fancy with the slow cooker, but sometimes you gotta just throw a simple sauce in there and let the magic happen. And trust me, this tangy, melt-in-your-mouth Korean beef is pretty magical.
You know those online quizzes that tell you what your personality is if you like “blank”? Like What Your Favorite Pixar Film Says About You, for example. (1, 2, 3) I’d be hard pressed to pick an absolute favorite, but I do love me some Ratatouille. I love the way Remy discovers food and the way he compares combining tastes to music. I love Patton Oswalt, I love Paris, and I love awkward, bumbling leads like Linguini. I also, obviously, love food. The strange thing is, I wasn’t quite sure what Ratatouille was until the movie. Shameful! Turns out it’s a bunch of chopped vegetables baked together in a simple tomato sauce.
The other night I wanted to make another crock pot recipe to last me through the week and decided I wanted to make one of my comfort foods, bolognese. But, in an effort to slim some of my food choices, I needed another serving option besides pasta…
Sometimes you find yourself craving enchiladas. And when that happens, all you can do is just go with it. After my second experimentation with using the crock pot to make enchilada filling, I’m pretty much sold. No matter what direction you take, the meat comes out flavorful, tender and oh-so moist — all with minimal effort involved.
For these enchiladas, I decided to roast my own poblano chilis for the sauce (yum), and dive into some pulled pork. Some of you might remember my dad’s “World Famous” burritos from Father’s Day, but my actual Father’s Day dinner was chipotle carnitas tacos (inspired by SkinnyTaste‘s Mexican Slow Cooked Pork Carnitas). I don’t get to cook for my dad too often, but when I do he becomes a little bit of a food fiend. He loved the carnitas so much he tried to dissuade me from taking any leftovers home.