Mexican style food.. TexMex, American Mexican or the real deal, is my favorite food genre that exists.  It’s just yummy goodness.

This is a small collection of recipes — Tacos, Burritos, Rice and Crisps that may inspire you to branch out of Taco Bell, and realize that Mexican food is simple in it’s preparation, complex in it’s flavors and worth the time.
Mexican Fried Tacos - Deep Fried Tacos, similar to the way I had them growing up.

Simple and Easy Mexican Rice - Mexican Rice, that will surprise you with it’s simplicity.

Chicken & Black Bean Burritos - Delicious chicken and black beans wrapped up as a  burrito.

Tortilla Cinnamon Crisps - Quick dessert, after you’ve made the Mexican Fried Tacos — excellent with a bit of ice cream.  Mmmm.

An inexpensive way to make your own microwave popcorn, using kernel popcorn and those cheap brown paper lunch bags.  I priced this out, and you can make a bag of microwave popcorn for about .40 cents (US).

Microwave Popcorn on the Cheap

1 brown paper lunch bag (as shown)
1/2 cup popcorn kernels
1 teaspoon olive oil
1 teaspoon salt*

In a small bowl, mix the kernals, oil and salt together.  Place inside the paper bag, roll the top down twice (as shown).  Place the bag upright (don’t lay it down as you would traditional microwave popcorn bags, or it may burn), and cook on high, until you hear 2-3 second pauses between popping.  Remove the bag, open carefully and serve.

Notes:

• Use fine salt, such as popcorn salt, or pickling salt, if you can get it.  Otherwise, use regular table salt, if that is what you’ve got
• You can use vegetable oil just fine with this as well - it doesn’t have to be olive oil.  I prefer olive oil, as it gives a nice flavor, though
• You can make this without salt and oil just fine.
• Use a garlic infused oil, in place of the olive oil, and when the corn has finished, sprinkle with Parmesan cheese
• Try different types of popcorn — reds, blacks, blues.  My personal favorite popcorn of all time is Black Pearl, which you can find here.

Yummy summer dessert time is here, and this is a super simple recipe — it does take a bit of time to chill, but is totally worth it.   I really love the simplicity of a bowl of raspberries or strawberries, with a bit of cream poured over top.  This recipe takes that, and expands on it, with the addition of Amaretto.  The Amaretto soaked berries, with the Amaretto flavored cream, topped with shaved chocolate is always a favorite.

Berries and Cream, with Amaretto

2 cups of half and half or cream (not heavy cream)
1/4 cup of sugar
2 tablespoons of thickener (cornstarch)
2 tablespoons Amaretto or 1/2 teaspoon almond extract
3 1/2 cups berries
chocolate, for chocolate garnish

In a heavy bottomed saucepan or double boiler, combine the half and half or cream, sugar, and cornstarch.  Heat to medium until the mixture begins to boil, and then reduce to a simmer.  Stir constantly until the mixture begins to thicken.  Once this has thickened, stir in the Amaretto (or the extract).  Remove from the heat, and then refrigerate for at least 4 hours.

In a second bowl, put your cleaned berries.  Top with the remainder of the Amaretto (or extract), and mix well.  Refrigerate.

To serve, using 6 dessert glasses or custard cups, pour 1/2 cup of berries into each, reserving the last 1/2 cup of berries.  Pour the chilled cream over the berries. Sprinkle the remaining berries on top, and then garnish with either finely chopped chocolate, or shaved chocolate.  (Use a chilled Hershey’s bar, and the thick grate on your ‘cheese grater’).