Spanish Rice, Mexican Rice, Red Rice, they are all basically the same thing, and the perfect side dish to your favorite Mexican dishes you love to make at home. I never really liked rice growing up because it generally meant that we were dipping into our food storage and eating tuna over rice 🙂 We […]
As a Spanish speaking missionary in California, having Salsa Verde at the majority of my meals became the norm. I was lucky enough to spend a lot of time with people from Mexico. We had it with eggs, beans, burritos, carne asada, you name it, we ate this delicious sauce on it. Nearing the end
I absolutely loved growing up in a big family. I always wanted to have a big family of my own, but things rarely turn out the way we plan. Being a mom is rough stuff. Yes, there is so much joy that comes with it, but the day-today, nitty-gritty is hard. The toddler temper tantrums.
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Homemade Mexican Re-fried Beans. Yum! Beans were one of my favorite things I was given to eat as a missionary. I got used to eating beans with the majority of our meals as we met and taught many awesome people from Mexico. Beans just make a meal complete. When I got home from Ricks and
Rice is something that is eaten on a daily basis where my husband comes from. My daughter is just like her grandpa – rice at every meal. She always loved rice, and as kids do, she would say the truth when I made rice at home. “Your rice is not as good as Abue’s”. Well
These potatoes are nice and crisp on the outside and perfectly soft and moist on the inside. There are two secrets to getting the perfectly fried potato: 1. Cut up the potatoes into 1/4 inch sticks and rinse them off in a bowl until the water no longer looks starchy, until it is clear. You