It’s been a second since I last posted a recipe from Rick Bayless’s Mexican Everyday, but that doesn’t mean I haven’t been cooking from the book. In fact, I have been doing a lot of cooking over the past month or so, but I’ve simply been too lazy to post it here on the blog. Well, enough is enough! I’m going to get back in the Adventures in Domesticity zone and try to work through this crazy backlog of photos I’ve taken. Seriously, it’s stressing me out. I need to get this stuff up on the blog.
Anyhoo, first off the waiting list is Enchiladas Verde (or as Rick officially calls them, Tomatillo-Sauced Enchiladas with Spinach and Mushrooms. It’s kind of a classic, and if there’s anything I’m great at doing, it’s screwing up a classic. Check out my results after the jump…
As anyone who listens to Watch What Crappens knows, I recently took a trip to the Costco of Inglewood. At the time, it seemed like a prudent decision, and after witnessing a fight in the parking lot upon exiting, I realized it was actually a HILARIOUS decision too. A lot of weaves were pulled that day.
I’m proud to report that despite accidentally wearing gang colors (red), I survived my Inglewood adventure with my weave intact. Even more exciting: I emerged with two pounds of cherry tomatoes. Why? Well, why not? But truth be told, there was a method to my madness. I bought the tomatoes in bulk because I was eager to try yet another recipe from Rick Bayless’s Mexican Everyday: Tomato Salad with Queso Fresco, Pan Roasted Green Onions, and Guajillo Chile Dressing.
Pictures, my friends, after the jump…
How do you solve a problem like tomatillos? Make salsa! In my case, I had about five, sad tomatillos sitting in my crisper, quietly veering toward death. I couldn’t let such a wretched fate befall my green pals; so I recruited them to service via my trusty Spring cookbook, Mexican Everyday by Rick Bayless. I quickly found a recipe I could make with the ingredients I had on hand — Toasty Guajillo Chile Salsa — and got to work.
But what’s the fun of salsa if you’ve got nothing to slather it onto? Enter Rick Bayless’s Spicy Baked Chicken with Mango. A few grimy pics after the jump…
Sweet potatoes, I’ve been told, are chock full of nutrients. Plus, they taste good (I wasn’t told that — I already knew that). And thus when I saw that Rick Bayless had a recipe for “Sweet potato salad with caramelized onions, watercress, and guajillo chile dressing” in Mexican Everyday, I figured I might as well try it out. And that’s exactly what I did.
Pics of this latest culinary adventure after the jump…
I’m a little concerned that over five hours have passed since I’ve posted something pertaining to Mexican Everyday, but don’t worry: I’m back with yet another Rick Bayless adventure. This time around I’m tackling “Chipotle Chicken Salad Tacos with Avocado, Red-Skin Potatoes, and Romaine.” Basically, it’s salad in a tortilla.
Pics after the jump…
It’s been all of about thirty-five seconds since I posted an Adventures in Domesticity based off of Rick Bayless’s Mexican Everyday, and that just seems shocking. And so I am back with yet another recipe to tackle. This time it’s “Red Chile Enchiladas with Chicken and Melted Cheese.”
I selected this dish mainly because a) I had chicken in my freezer, b) it’s big and can stretch over several meals, and c) despite its appearance, it’s not all that unhealthy. Besides, with Cinco De Mayo right around the corner, why not whip up a batch of enchiladas? It’s only prudent.
After the jump, check out my handiwork (as well as a few choice photos of my dirty stovetop)… Continue reading
It’s been a few days since I last posted anything pertaining to Rick Bayless’s Mexican Everyday, and that simply won’t do. Thus, here I am again with yet another Adventure in Domesticity based off a recipe from this handy dandy cookbook. This latest experiment came from a sudden desire to have grilled shrimp for lunch. Bayless recommends using his garlic lime marinade for such an occasion, and who am I to resist?
After the jump, a look at my attempt to grill shrimp. Plus, a jicama salad with watercress, romaine, and lime-cilantro dressing…
Well, ladies and gentlemen, here I am with my fourth Rick Bayless recipe from his book, Mexican Everyday. I suppose one of the advantages of an “everyday” cookbook is that you can truly cook from it everyday without it being a “thing.” That’s why I was more than happy to take on this double-recipe: Swiss chard tacos with caramelized onions and feta as well as a chipotle salsa ditty on the side.
Results after the jump! Continue reading
I recently purchased Mexican Everyday by Rick Bayless, which promised a small tome of easy, healthy, and flavorful recipes. My first outing was a bit of a misfire with a decent but not amazing slow-cooked chicken and tomatillo stew. Surely I could do better.
For my second attempt at Mexican Everyday, I decided to take on the very first recipe that caught my attention: Avocado-Mango Salad with Fresh (or Blue) Cheese, Bacon, and Toasted Pumpkin Seeds. Not the shortest of names, but intriguing nonetheless.
Would my second attempt at a Rick Bayless recipe bring vindication? Or was I doomed to culinary failure yet again? Answers after the jump…