Mexican-Style Pulled Pork Tacos

I’m not a huge fan of tacos. I’m a big believer in the idea of volumetrics—the idea that if you bulk up your meal with healthy ingredients like veggies, it’s going to be more filling and satisfying, even if you aren’t necessarily eating more calories. It’s why I love bowl-style meals, because you can keep adding and mixing things in. Now, all that being said, these tacos are the exception. The sauce is so rich and flavorful that you want to eat slowly, savoring every bite, so by the time you finish to taco number three, you’ve had more than enough. Continue reading

Homemade Hostess Cupcakes

My mom has always told me that I’ve loved Hostess Cupcakes—you know, the chocolate cupcakes with the white curlicue on top sold in packs of two in convenience stores—since I was in the womb. She says that when she was pregnant with me, she used to have my dad pull over to random gas stations and convenience stores just so she could get some Hostess Cupcakes. So it’s for this reason that when I found a recipe for homemade ones, I knew I had to (attempt to) make them for my mom, sister and Nan’s first visit to Bethesda. Continue reading

Three-Step Chicken Curry

Growing up, my mom was great at cooking us healthy, balanced meals, complete with a protein, veggie and starch. Most days I try to emulate that in my cooking, though instead of putting together three separate components, I like trying to combine two or all of them into a single step. This super easy chicken curry does that deliciously, with help from one pre-made ingredient. Continue reading

Simple Tamale Pie

Tamale pie is a US-born, casserole-like dish meant to mimic the flavors of a tamale—the cornmeal wrapper, the Mexican spices, the meat and veggie filling—without the more difficult steps involved in making one. This recipe, which we got from Jeff’s mom, takes the simplicity one step further with the use of packaged cornbread mix and tomato soup. Continue reading

Homemade Burrito Bowls

I don’t think I knew what a “burrito bowl” was before I walked into my first Chipotle nearly 10 years ago—was it even a thing before Chipotle made it one? But now, the burrito bowl is as ubiquitous as its wrapped namesake, and in recent years burrito bowls have replaced taco night in our house. This is how we make ours, though every ingredient and topping can be changed to suit your tastes and cravings! Continue reading

Spicy Chicken Enchiladas

I’m not going to sugarcoat it: Enchiladas can be a pain in the neck to make. For that reason, they tend to fall in the category of food I often order in restaurants, but don’t make too frequently. However, when I came across a recipe for classic chicken enchiladas in my favorite slow cooker cookbook, I thought I’d give it a shot. It seemed like cooking the chicken in the slow cooker would at least make the process feel like less work since it was spread out over more hours. And it did! Continue reading