Fun for the 4th of July but great any time. Super easy, using bottled dressing and pre-packaged slaw. You can make it all from scratch - but why? When this is so good and soooo easy.
I grew up making quesadillas, the benefit of having a Hispanic mother who is a great cook. "Queso" is cheese in Spanish. And a quesadilla is a toasted tortilla with melted cheese inside. But in addition to cheese, you can put practically anything in a quesadilla. My favorites are mushrooms, olives, tomatoes, and onions. I don't cook these ingredients first, but it really is a matter of taste. You could if you wanted to.
October is a great time to find fresh squash. You will find an abundance of squash, from acorn squash, butternut squash, and zucchini to pumpkins, spaghetti squash, and hybrid varieties like honey bear. Squash is one of those foods that can be great cooked in many different ways. They can be baked, turned into pie filling, roasted, steamed, and cubed or pureed for soup. Before your local farmers market closes for the winter, make a trip to pick up some squash so you can fix this sumptuous soup for your friends and family.
Pass along this bread and starter, and your friends will have the building-blocks for terrific homemade bread -- and more gifts to pass on to THEIR friends.
This recipe will make 1 loaf + 3 starters.
If you need to make your own starter - get the recipe here.
Posole is a traditional Mexican dish from the pacific coast region of Jalisco. A thick soup that's usually made with pork, hominy, garlic, onion, chili peppers, cilantro, and broth.
Great for potlucks and special enough for a starter @ holiday dinners - sure to be a favorite.
If you have the opportunity to go clamming you can start your meal with some freshly steamed clams served with melted butter.
