Los Primos is the little Mexican grocery store in Hammond. Let me take you to our local “little Mexico.”
Hello, again, Dear Readers:
OK–have you tried the Salsa Macha yet? I’ve emptied that big jar, and am down to the two small jars. Need to make a trip to Winn-Dixie for more peanuts, and soon, back to Hammond for more dried chipotle chili peppers.
I’ve used it on a few things and even eaten a small spoonful at a time. The warm, smoky flavor is amazing. What I’ve used it for the most has been. . .egg salad. No kidding. Slice or chop three hard-boiled eggs, and add them into a small bowl. In a separate small bowl (custard cups are good for this), mix about three parts of regular mayonnaise with one part Salsa Macha. Mix well, then mix in with the chopped eggs. Mix well and enjoy. That is fabulous. Unfortunately, I didn’t formally measure anything.
Oh, and BF finally did try it after I basically cornered him and twisted his arm (not physically.) I put about one-eighth of a teaspoon on a saltine cracker and asked him for his opinion. He’s always leery of anything with any kind of peppers in it, including sweet bell peppers. Peppers and tomatoes give him a bout of heartburn, especially at night. But I wasn’t asking him to eat a large amount, just a little taste. This shouldn’t give him heartburn, but he was adamant. He ate half of what was on the cracker and said it was “Ok, but I don’t want it again.” That was all I was asking for. So, more for me, and he gets heartburn from seemingly everything.
I’ve also started back working on my new copywriting website, which has been sitting idle for a while. Banana Rat is also doing a bit to help me with it, mostly the back-end stuff on WordPress.
Piggybacking on last week’s post, I want to tell you about an accidental discovery and a big surprise. Of course, BF never thought to tell me this place even existed.
The Casa de Rurale is a half-hour away from this sort of metropolitan city. It’s a little more than an hour north of New Orleans, and home to many “bigger city” amenities like Starbucks and Target. (It’s the closest of both to us.) If we can’t find it in either Walmart, Winn-Dixie, or Tractor Supply, chances are it’s on the list for the next trip to Hammond. We’ll visit Target, Rouse’s, Hobby Lobby, or a bigger Winn-Dixie while we’re there.
Hammond is also home to Southeastern Louisiana University, one of the top three universities in Louisiana, and also one of the fastest-growing. What does Southeastern have? College students from all over the US. So naturally, there’s Target, Starbucks, and other businesses they’ll know from home. It’s why there is a Trader Joe’s right outside LSU in Baton Rouge. You’ll nearly always see college students in there as well as local folks (and people like me who just love it but don’t live close by.)
When we go to Hammond for a shopping and foraging excursion, BF just smiles and gives me that same look when he looked into the very full pantry after I moved into his house. It’s the smile and the look that says, “Yes, dear, whatever you say.”
And it was on this day that we went to Baton Rouge, first to say goodbye to Alvin Calhoun. As we made our way back, he wanted to stop in Hammond–“it’s a surprise,” he said. I don’t normally like surprises–y’all know I’ve had way too many to think it’s going to be good. Thankfully, this one was different.
The Chinese Lunch Place
On the way home, BF decides we’ll be stopping for lunch at this little Chinese takeaway in a strip mall on Morrison Blvd. Before we get there, he just keeps telling me it’s a great little surprise.
Oh, boy, he wasn’t kidding.
Walking through the car park, hand in hand, I look over to my right and I see it:
Could it be? A real Hispanic food store? It is! When I saw the words “envios de dinero,” in a sign on the door, I knew what was inside. I had to go inside and investigate.
Of course, BF had his little heart set on Chinese takeaway, and he had to physically pull me into the Chinese place. Not throwing shade on the nice Chinese place, but once I ordered I walked out. Because there’s a real Mexican grocery store in Hammond–right next door!
I left BF to take care of the rest and pick it up. Told him to text me when he was done and ready to leave.
Los Primos Of Hammond
Have you ever walked into someplace and your eyes just soaked up everything? That was me in Los Primos. The Spanish music was playing over the PA system, brightly colored stuff was everywhere, and I was the only Gringo in the place. This was the first thing I saw:
The brightly painted coffee cups, the clay pots, and the little shopping bags were my favorite.
Found the chipotle I needed!
And other Hispanic spice-rack favorites:
Sesame seeds were also needed for the Salsa Macha, and I was able to get a package here.
Sección de Comestibles (Grocery Section)
When I first moved to Houston, I was just shocked at all the different Hispanic, organic, and other specialty foods that were available in the regular grocery store. Stuff you just couldn’t even imagine buying in a grocery in New Orleans in 1998. But there it was, for anyone to purchase, no matter their ethnicity. I regularly bought one or two new things to try while I was in Texas, especially when I visited Phoenicia Foods on the west side.
While my eyes and ears were soaking this all up in Hammond (the first time), BF sat in the car park, in the cab of the truck, looking at Facebook. I think he was just afraid to walk into the place.
Los Primos also has a variety of groceries that are commonplace in most Houston grocery stores.
Goya is the largest Hispanic-owned food company in the US, and its products are available outside of the US as well.
And don’t forget your nacho chips:
I got what I needed for the Salsa Macha:
I also bought another pound of fresh chorizo from the refrigerator case, as well as a couple of things to snack on during the trip home:
Pepitas (pumpkin seeds) are something I haven’t had in at least 5 years, and probably longer. They’re just not something people eat here, but they’re so delicious and I just love them. I used to have a recipe for roasted and spiced pepitas, but I think the cookbook is now long gone.
BF had been up since about 5:00 am and was tired, but still graciously took me to Los Primos the second time when I needed some ingredients. I did offer him both the almonds and pepitas, but he passed.
Departamento de Carnes (The Meat Department)
Although I didn’t buy anything this time, I did take pictures:
But I’d be willing to wager that this is chorizo:
And because I don’t understand much Spanish, there was only one guy I could talk to–the nice guy at the one register! That’s OK. I told him I was making Salsa Macha, and he said, “Oh, that’s so good! You can get big containers of it at Costco, too.” Well, Costco is an hour drive in any direction, so I have to make it myself. Not that I mind.
Fresh Produce, Too
There were folks putting up a little produce in the back. Not a big department, but they do have pinto and black beans in bulk bins, along with those little wagon wheels. (Never had those, and they’re wheat. You fry them up like croutons.) What I did get was some limos (limes.) At first, I didn’t realize that’s what they were. Look at the size of them:
The young lady putting up produce didn’t speak any English, but she did know what I was talking about when I said “limes?” She responded, “Si, limos.” I responded, “muchas gracias!” Because I was so happy to find these monster-sized ones–all we get in Winn-Dixie and Walmart are the golfball-sized models. The smile on my face told her everything.
No seeds in these limos, so I can’t re-grow them, either.
The Little Strip Mall
Los Primos is located at 1320 N. Morrison Blvd, Suite 118, Hammond, LA 70401.
It’s literally in the corner of this little strip mall, along with the Chinese takeaway, a donut shop, and a few other local shops. They’ve been in business for, as I was told, 11 years. They don’t have a website or any social media pages, either.
It looks like they are open from 9:00 am to 9:00 pm, but I’d call ahead (985-429-1722) to be sure.
There’s A Restaurant Too
Just on the other side of the wall from the Chinese takeaway, Los Primos also has a sit-down restaurant that, I hope, we’ll be visiting one day soon. Apparently, it’s a great place for a cheap date, which is perfect for us! (La Carreta is nice but a bit pricey.)
Reviews are mixed online, with some saying it’s a great and authentic Mexican, others saying something else. Yelp has the most that I’ve seen so far, mostly positive.
I didn’t even realize there was a restaurant until I was leaving–the second time. I’m sure they thought I was bonkers, but honestly, it’s great to find such a place around here. Hopefully, it won’t be too long before we can have a “date night” here. My birthday is in October, so fingers crossed.
Until Next Time
I’m working on a couple of upcoming topics, and there is another new book coming from Emilie Bailey, The Texas Granola Girl. Yes, it too is keto, but this one is vegetarian. I’ve already notified Miss Alice about the book, and I’m sure she and her daughter will eat it up. (Get it?)
The book comes out in September, and I may be lucky enough to get an advance review copy again. Based on the last two books from this lady, I can’t see anything being bad about this vegetarian food, whether for a side dish or for a main dish for people like Miss Alice.
If there is a topic you’d like me to explore and write about, by all means, let me know! I’m always looking for new blog topics. Leave a comment below, or use the contact form to get in touch. (I think I need to add a widget to the site so the contact form shows up everywhere.)
Good stuff is coming soon, and so are the holidays, so. . . .
Buen provecho! (Bon Appétit!)
Salsa Macha–a most delicious thing to make any time. It’s perfect for your charcuterie boards, too.
Hello, again, Dear Readers:
Apologies again for being later than I wanted, but I’ll explain myself shortly. It’s summer, and the living is easy (we hope.) As always, fall is coming, and certain people in the US population are anxiously awaiting the arrival of Pumpkin Spice Latte season. Heck, everything pumpkin spice–you know who you are.
If you just can’t wait, you can make that PSL at home with a recipe from Starbucks’ own website. Who would have thought it?
But remember–while y’all are sipping your hot PSLs, I’m still trying to enjoy my iced coffee and avoid heatstroke.
With all the rain we’ve had this year, I don’t think we’ve seen a day of 100F temps here. Houston, and most of Texas, has seen multiple 100F days.
This Year’s Gardening Attempts
We have not attempted to repeat last year’s gardening disaster.
I really haven’t mentioned the paint-bucket garden, but we’ve got basil and a few other things growing. I really need to plant the sprouted avocado seeds so they can grow into actual trees.
Think of how many friends we’ll have when they find out we have avocados growing! Well, except for BF and his brother. Say “guacamole” and BF starts retching.
Two batches of pesto were the result of the last basil cut, and I’ll likely have that much when I cut this batch.
I’ve also got two Anaheim chili pepper plants growing, and one has two medium-sized peppers on it.
Unfortunately, the little peppers that began forming when the flowers dropped off became slug food, and so I may only have those two. We’ll see, since “cold weather” probably won’t start until at least October. And then there’s lettuce:
I’ve also bought some plants:
- “Coolapeno” peppers, the heat-free jalapenos
- Green onions, as always, but I need to add more to the pot
- Orange bell peppers
- Yellow tomatoes
- Strawberries (the slugs have really decimated this one)
- Mint (a plant that is overgrown in the bucket and we recently buzz-sawed with a hedge trimmer)
And as always, sage:
Unfortunately, I didn’t plant them all right away, leading to more of BF’s smarty-pants comments about “science experiments.” I remind him that none of his previous female companions ever brought urban agriculture or other improvements into his house and his life.
Home Visit Nibbles
So a few weeks ago, our district leader OR decided she wanted to make the drive to do a home visit. It’s an SGI tradition of visiting members at home, particularly those who have recently begun practicing Buddhism and offering support. The leaders chant with the members and they discuss. . .whatever. In this case, it was the upcoming district meeting. And, I suppose OR wanted to get outta the house for a while.
Now, because of where I live, nearly everyone is an hour away. The closest members are J&B, who live in Albany, near Hammond. Basically, I’m practicing by myself out here, although most are a phone or Zoom call away. Since I’ve been practicing since 1986, though, I think I’ve got the hang of it. I don’t understand why they want to drive an hour–each way–to do a home visit, but I gave up protesting.
While we were chanting, BF showed up. But he quickly bugged off to the shop and left us alone to talk. He doesn’t mind the home visits, of course, but he does enjoy acting up when people are visiting me.
When someone does drive out here, I try to make sure I have some food and coffee to offer. I’ve baked some delicious treats from the first Babycakes book. I also have the second book but haven’t looked at it in a while. Maybe next time they come by I’ll make that Pineapple Upside-Down Cake on page 116 again.
On this particular day, since it was just OR, I told her I’d make a couple of those little keto chocolate cakes in the Instant Pot for her, and of course, coffee. OR is from Los Angeles, and is Hispanic herself–her parents came from Mexico years and years ago, and she has been in Mandeville since about 2006. Knowing that I’m a fan of Mexican and Tex-Mex food, she decided to bring something special. Naturally, I didn’t think to take pictures.
So OR made a stop at The Fresh Market for a few things, including a box of little gluten-free nut crackers, a small tub of chicken salad, and a couple of slices of Swiss cheese. Why Swiss, I don’t know, I like it fine, and I just said “thank you.”
Along with these nibbles, she brought this:
Then she asked for a very small spoon, which I happened to have:
Puzzled by her request, I went to the only one I knew I could put my hands on, in a box of Maldon Salt Flakes in the pantry. I have more of these tiny spoons, but I don’t know where they are.
We sit at the table and she explains:
- Take a cracker
- Fold a slice of cheese to make smaller pieces
- Add a bit of cheese onto the cracker
- Add a bit of chicken salad to the cracker on top of the cheese
- Drip a bit of this incredible stuff on top of the cracker stack
- Eat and enjoy
What the heck is this amazing thing you’ve brought here? OR responds, “It’s called Salsa Macha.“
I have eaten it and become enlightened.
OR is a fan of Pati Jinich, host of Pati’s Mexican Table on PBS. I like to watch her when I can, her food looks delicious. Pati is actually from Mexico and is married to an American. They have three sons and live in Maryland. They have, however, lived in Texas.
Pati has three books, which will be going on my “wish list” soon. Her newest will be released in November, called Treasures of the Mexican Table: Classic Recipes, Local Secrets. Her most recent book graces OR’s kitchen, and all three will eventually grace mine.
While the tacos look absolutely delicious, they are not gluten-free–she uses regular flour to batter the fish, and makes flour tortillas as well. Just thought I’d warn you.
OR said that since she made the salsa the first time, she carries around a jar of it and puts it on EVERYTHING. No wonder she has that glow of enlightenment.
I’m also writing about this recipe to piggyback on my last post on charcuterie boards. Because you can easily put this on any charcuterie board–just add a warning that it’s a bit spicy as well as contains peanuts. You don’t want an allergic person unknowingly ingesting it and having to go to the hospital.
If you do put this on your charcuterie board, I highly recommend putting the little cocktail spoons out for Salsa Macha. Because if you put a regular teaspoon out, someone will grab a large amount not realizing it should be consumed in small amounts. It does have enough of a bite from both the garlic and the chile peppers that a big tablespoon will overwhelm even the most tolerant of spice-lovers.
Making The Salsa Macha
Let me say at the outset that I am by no means an expert on Mexican and Tex-Mex food. I make no secret of the fact that it’s just one of my favorites. Living in Texas for 18 years, it’s all around, in the same way that red beans & rice, jambalaya, and gumbo are here. You know what I’d rather have, starting with the chips.
When most people hear the word “salsa,” it’s usually accompanied by the word “chips.” It’s either a freshly made tomato garnish, or it’s the kind out of a jar. Either one is good, especially if the chips are hot, fresh, and salty. However, this salsa is different.
Salsa Macha is cooked, and has no tomatoes. In fact, it has. . .peanuts. No kidding.
Of course, getting all the ingredients together was a challenge (I’ll tell you about that in a minute.) When I mentioned to OR that I was making some, she said she used a whole cup of peanuts, so I cracked open more before I made them.
Prep work involved a few other things, including peeling garlic and deseeding and deveining the dried chile peppers. That took a while:
By the time you get them all done and get to this point:
You’ve had a snootful of the pepper dust and have sneezed multiple times. Just cut the tops off, cut in half, or cut down one side, and the seeds are easy to remove.
The packet I got is actually 2.5 ounces, and the recipe calls for 2 ounces. Well. . .by the time you remove all those seeds, I’d say you got exactly 2 ounces.
I also measured out the sesame seeds, white vinegar, brown sugar (just for the first round, I think a sugar replacement like Swerve would work too), and salt for later.
First: add 1.5 cups of olive oil to a pan:
And heat over medium heat:
Once it’s heated, but not boiling, add the peanuts and the four cloves of garlic:
Now, don’t walk away from it–you’re actually frying these ingredients:
Pati says that peanuts are cooked long before you notice them, so that’s why it’s important to stay at the stove for this one.
Next, add the seeded and deveined dried chile peppers:
Along with the sesame seeds:
Cook a little longer until the chiles are toasted and done, about another 30 to 60 seconds, then take off the heat. (I just moved it to an unused burner.)
Grinding And Processing
Here’s where you should pull out that big food processor, you’ll need it.
Let me iterate here that this is HOT oil, and you’ll need to exercise great caution at this point. Hot oil burns badly, and nobody wants to check into the burn unit, ever. If you have small children or animals, shoo them out of the kitchen and away from the stove for their own safety.
Because I was using a cast-iron pot, I brought the food processor bowl to the stove and scooped it in a little at a time. Better safe than sorry, and I don’t want to get injured.
I used a couple of tools to clear the pan:
And dumped the last little bit into the work bowl.
After putting the bowl on the motor unit, I added the last ingredients:
And of course, kosher salt:
Then hit the ignition:
What you get is this lovely and delicious thing that you won’t want to live without:
It makes a good bit, and so I filled one big jar and two small ones:
When I clear out that jar on the right, I’m going to wash it well and return it to OR. BTW, those little Ball jars do come in handy for lots of things. Walmart, Amazon, and sometimes Tractor Supply has them.
Raw peanuts are called “green boiling peanuts” here. Why? People boil them in salt and eat them like that. I can’t say they’re bad, but I never had them before I moved to this area.
Now you may be thinking, “Amy, how did you get that kind of thing in rural Louisiana?” Good question–I almost didn’t. That’s why this post is a bit later than I intended. I stayed up a little late last night to make it, too.
OR has access to not only a “Hispanic foods section” in the Mandeville Walmart, but there is also at least one “Mexican grocery store” in the area, too. I’ve been in that Walmart and seen it myself, bought masa harina and corn husks there for our chicken tamales I made once. But Mandeville is nearly an hour one way. Not a good option.
I went to our local Winn-Dixie and Walmart looking for the dried chiles, to no avail. I was on the phone doing a FaceTime call with OR looking for them, but they really don’t have that kind of thing here.
Then I remembered that there IS a Mexican grocery store nearby–in Hammond. So after being up since 6:00 am, and driving an hour from Franklinton to get home from work, BF took me to the little Mexican grocery in Hammond and then brought me home. Once back at the Casa de Rurale, BF went into hibernation for a while.
If you’re in an area where you can’t find these chiles, you can get them online at Fiesta Spices’ website. They have a whole section of their website just for dried chile peppers. Now that I think about it, Albertson’s in Hammond carries some of Fiesta’s spices, so maybe I’ll drop by there next time and see if they have the chiles, too. If not, everything is available online, thank heavens.
Will BF Eat It?
That’s always the question. I didn’t really make it for him, anyway. But he alternates between “I’ll try anything you make” to “I don’t think I’m gonna like it, I’d rather not try it.” Whatever. I’ll let you know.
If you eat this, you, too, will be come enlightened. I’m being silly when I say that, but that’s how good it is.
For my next blog post, I’ll tell you all about Hammond’s Tienda de comestibles, or little Mexican grocery store. We’ve recently seen folks speaking Spanish here, no English. Aside from the other considerations, it could mean more Hispanic foods may become available locally if the migration trend continues. Maybe it’s time for me to finally learn Spanish, even if I have to use DuoLingo. But for now, I can get some of these wonderful Mexican ingredients, along with ready-made chorizo, on the same trip as visiting Hobby Lobby, Rouse’s, and Target.
Until next time–Disfrutar! (Enjoy!)
Cauliflower rice is a tasty dish for low-carb and keto eaters. I recently found a dish that uses it for Taco Tuesday or anytime you want something with a delicious Tex-Mex flavor. Let’s get started.
Hello, again, Dear Readers:
Finally, I want to tell you about another fast dinner recipe that’s good anytime. IF you don’t have a fussy eater like BF.
R2D2 And Cauliflower Rice
In my big Instant Pot post, I mentioned the Etsy shop that makes wraps to turn your ordinary IP into something else. In our case, mine became R2D2, because BF is such a Star Wars fan. It just made sense. And, let’s face it, it’s funny. However, I neglected to post pictures of what mine looks like dressed up as a droid:
I just happened to look on Etsy and found it. Becky has a wide range of them.
I haven’t tried any cauliflower rice recipes in the IP yet, but Corrie Cooks has a recipe for IP Spicy Cauliflower Rice. I’ll try that soon, even if just to use the machine for something that night.
Oh, and that little spot to the left of the IP? That’s a little burn mark. I’ll take care of it soon. My many-year-old coffee grinder blew last night.
I plugged it into the wall socket and heard a loud POP and a bright flash of light. Scared the bejeezus out of me. BF was in the living room and saw the flash. I showed it to him, and he said, “well, you got your money’s worth out of it.” We looked at the underside and saw that the copper wires were exposed, and I suppose touched when I plugged it in. Into the trash can it went.
If I remember correctly, I bought it while I was working at Boeing so that had to be prior to 2012. So it’s time for another one.
Cauliflower: The “New” Vegetable
So, again, I read many blogs, both on social media and in email. One that I discovered a few years ago and only recently rediscovered was Carolyn Ketchum of All Day I Dream About Food. Her blogs are all about low-carb, keto, and gluten-free foods.
This delicious one-skillet dish popped up on Facebook or Instagram one day, with a graphic that said it was “keto.” Seeing as we were getting onto Taco Tuesday, I thought we could do this instead. So, without telling BF what I was doing, I set out to make it for us.
What Is Cauliflower Rice?
Now, cauliflower rice is this new thing that keto and low-carb folks do to eat something that looks like rice, and when properly cooked, acts like it. However, it’s infinitely lower in carbohydrates and takes on the flavors that you add to it. Suddenly, cauliflower is “having a moment,” and it’s the “newest” vegetable on the foodie scene.
I’ve found these recipes in a search on The Pioneer Woman’s website:
- Another version of Cauliflower Rice
- Similar to mashed potatoes, Cauliflower Mash
- Cauliflower Pizza Crust
- Mac & Cheese with cauliflower instead of pasta
- Brownies of Cauliflower? No kidding, haven’t tried it myself)
- Air-fried Buffalo Cauliflower bites
Of course, you could search for recipes anywhere, like Pinterest, or any blog you like. Flip a coin in any direction, you’ll likely land on a recipe for it that’s different than mine and everyone else’s.
You can buy all sorts of cauliflower-based things now, including my favorite, Caulipower Pizza. The company has added a range of new and healthier foods, including riced cauliflower, sweet potato toasts, tortillas, chicken tenders, and pastas.
Basic Cauliflower Rice
I’ve made the cauli-rice a few times, and honestly, I could eat it every day the way people around here eat white rice. If you have a food processor, you wash and cut a whole cauliflower head into florets, and grind it up until it looks like grains of rice. From here you can do a number of things with it, like the recipe I’ll describe shortly. Or, if you don’t want to mess with it, you can buy it already ground into bits:
I can’t believe we can buy this here. I’m very glad our local Winn-Dixie carries it. I haven’t looked for it in either Walmart or Rouse’s yet. What you get is perfectly chopped cauliflower:
It’s still raw cauliflower, of course, but it cooks quickly.
To make cauli-rice as a side dish for nearly anything, it’s really simple:
Heat your pan on medium-high, then add in the oil and butter:
When it’s melted completely, add in the cauliflower rice:
Stir it around and add in some salt and pepper:
As always, use a light touch on salt. You can always add more if it’s not salty enough. Keep stirring for five to seven minutes:
Cook it until the cauliflower is just softened:
And enjoy it with all manner of keto or low-carb dishes, or pretty much anything you like–even if it’s not keto. I served this with the Instant Pot pot roast I blogged about last week.
Cooking it like this takes out the “chalky” taste that BF doesn’t like–as well as Ina Garten, The Barefoot Contessa, no kidding.
Low-Carb Mexican Cauliflower Rice In A Skillet
This dish was almost as easy as making regular cauliflower rice.
So I got all the ingredients together and got started. This is one of those times I wish I hadn’t told BF what was in it until later. He doesn’t appreciate it when I buy grass-fed beef or anything organic.
I did just a little prep work to make the cooking process easier, as I always try to do:
Since it’s Taco Tuesday, there is the appropriate cheese:
Start browning your ground beef:
Drop in the chopped onion and bell pepper:
Now cook for a few minutes until they soften and the meat is no longer pink.
Add in the taco seasoning:
If you like the packet stuff, go for it. You can also use any kind of taco seasoning you like, or mix one up.
Now add your chopped tomatoes:
And the cauliflower rice:
Stir a little, then add the half-cup of chicken broth:
Now reduce the heat to medium-low, and let it cook until the cauli-rice is done. This should take about eight minutes if it’s raw, and ten minutes if it’s frozen, according to Carolyn.
Now take that cheese and sprinkle it on:
You should have enough to cover the top:
Now put a lid on it until the cheese melts:
And dinner is served!
You can serve it with your favorite toppings like avocado and sour cream. If you have others not eating keto, tortillas, tortilla chips, or other non-keto things will be great too. Or, you can have it just like this.
Not the neatest picture ever, but it was delish. I don’t care what BF says.
New rule of thumb: do NOT tell BF what’s in it until he tries it!
New Taco Tuesday Options!
Sure, tacos are delicious, but you don’t have to eat them every single week. It’s always nice to have another recipe that has the Tex-Mex flavors as another dinner option.
Since you’ll make it in one pan, dinner will be ready in about thirty minutes, so it’s great for a weeknight or a fast dinner on a weekend. And it’s healthy, too.