Posted in Baked, Casserole, Cinco de Mayo, Comfort Food, Family Friendly, Leftovers, Make Ahead, Mexican, Pantry Staples, Party Worthy, Pork, Slow Cooker

It’s Been a While…Enchiladas Verde

Whoa y’all.  I have been a major slacker!  Well at least with the blog.  The last few months have been a whirlwind of work, family, being out of town, sheesh I don’t know where the last 3 months have gone.  And how is this week Thanksgiving already?!

Well, I’m back on the wagon!  Bring on the recipes!  I’m really excited to share a new vision I have for the blog with you over the coming months.  In the meantime, I’ve been making some delicious things but not blog worthy really (but follow me on Instagram to keep up with the day to day


Echiladas verde.  Guys, I hit this one out of the park on the first try!  Usually it takes a few times to get it just right but this time, wow!  My hubby even high-fived me!  🙂

I basically took my Mojo Pork recipe, wrapped it up in a corn tortilla and smothered it in green chile sauce and cheese and voila, dinner!  And check out the bonus recipe for Mexican Rice at the bottom, yum!


Enchilada Verde


12 corn tortillas
Vegetable oil
Verde sauce
Shredded cheese
To garnish: cilantro, sour cream, extra verde sauce


Mojo Pork:
1-2 pound pork roast or boneless pork ribs
Juice of one orange
Juice of one lemon
Juice of one lime
½ cup chicken stock
2 bay leaves
1 Tablespoon dried Mexican oregano
1 Tablespoon cumin
1 Tablespoon paprika
1 teaspoon chili powder
2 cloves garlic, smashed
1 small onion, chopped
Salt & pepper


Enchilada Verde Sauce:

Olive oil
1 pound tomatillos, quartered
2 poblanos, cut in half and seeds removed
1 serrano, cut in half and seeds removed
3 garlic cloves, peeled
½ cup chicken stock
1 cup cilantro
1 Tablespoon honey
Salt & pepper


For the pork: Put all of the ingredients for the pork in the bowl of a slow-cooker and cook on low for 6-8 hours. Shred the pork for enchiladas.


For the verde sauce: Roast tomatillos, poblanos, serrano, and garlic cloves in a 500° oven until peppers are charred. Put the peppers in a plastic bag and seal. Let cool and then remove skin from the peppers. Blend the tomatillos, peppers, garlic, cilantro and salt & pepper until smooth. Heat olive oil in a saucepan over medium heat, add ¾ of pureed tomatillo mixture, chicken stock, and honey and cook until thickened, about 10 minutes. Season to taste with salt & pepper. Reserve remaining raw sauce for serving.


For enchiladas: Preheat oven to 350°. Heat vegetable oil over medium heat in a shallow skillet, fry corn tortillas for about 30 seconds or until pliable. Drain on paper towels. Cover the bottom of a 9×13 pan with a thin layer of verde sauce. Fill each tortilla with pork and roll, tucking them snuggly in the pan. Cover with sauce and bake for 20 minutes. After 20 minutes, cover with a little more sauce and shredded cheese. Bake another 5-10 minutes or until bubbly.


Serve with remaining raw sauce and sour cream.


Source: Ruth’s Table



Mexican Rice


Olive oil
1 cup basmati rice
1 can Rotel tomatoes plus enough water to make 2 cups
1 clove garlic
½ teaspoon cumin
½ teaspoon smoked paprika
Salt & pepper


In a large, deep pan with a lid, heat olive oil over medium high heat. Add rice and cook until toasted (1-2 minutes). Add tomatoes, water, garlic, cumin and smoked paprika, salt & pepper and bring to a boil. Reduce heat to low, cover and simmer about 23 minutes or until rice is cooked through. Turn off heat, remove lid and fluff. You may have some crispy bits but that makes it even better!!

Posted in Asian flare, Beef, Cinco de Mayo, Comfort Food, Date Night, Dinner, Fusion, Mexican, Pantry Staples, Slow Cooker, Summer, Tacos

Taco Tuesday – Korean BBQ Tacos

My boss recently asked me what my favorite thing is to cook.  I’m always at a loss on how to answer that.  The answer could change every week, every day even!  It’s really hard to pinpoint just one thing that’s my favorite.  I just love to cook!  Period. 🙂

When I get asked that question I almost always respond with:

What time of year is it?  Is it spring and asparagus is in season?  If so, then simple roasted asparagus or spring pasta with asparagus, peas, and herbed breadcrumbs.  

Is it summer and perfect grilling weather? Then a juicy cheeseburger with a big slice of heirloom tomato.  

Is it cold and rainy so all I want is soup?  Well then that could be butternut squash soup, posole, or chili.  

Are we talking Asian food?  Stirfry, Pad Thai, potstickers, I could go on and on.  Give me everything Asian.

Mexican food?  Enchiladas, every kind imaginable.  

All American food?  Definitely a recipe from my childhood, either meatloaf or my Pappa’s pork chops.

Well, what about desserts?  Lemony (my preferenc)?  Chocolatey?  Cookies?  Pies?  

Do I have all day to work on a meal?  Definitely something “fancier” like roasted chicken or beef bourguignon.

Or am I just getting in the door after sitting in traffic for an hour and want something super quick?  Greek Chicken and Couscous it is.

Am I cooking for family?  Friends?  Just me and my husband?  Just me?  What day of the week is it?!

Well, if it’s Tuesday that could very well mean tacos at my house.  Taco Tuesday has definitely become a thing for me lately and I’ll put it in writing that they are probably my favorite thing to cook.  Today.  Or until someone asks me that again.

I’ve been experimenting quite a bit lately and have finally perfected what has become one of my favorite fusion recipes.  I am a HUGE Asian food fan and my hubby is a big Mexican food fan so I smashed it all together (and took some cues from one of our go-to date night places) and voila, Korean BBQ Tacos.

This Taco Tuesday inspiration is just in time for Cinco de Mayo.  Why not change things up and try something new?!  AND it’s a perfect Slow-Cooker Sunday meal too.  It’s perfect to prep ahead of time to make Taco Tuesday super easy after a long, hard day at work!


Korean BBQ Tacos

2 lb. beef roast
Hoisin, heaping tablespoon

Korean BBQ Sauce:
1/2 cup hoisin
1/4 cup soy sauce
1 Tablespoon ginger, grated
1 Tablespoon lemongrass, grated
3 cloves garlic
2 Tablespoons honey
Sesame oil
Rice wine vinegar, just a splash
Liquid smoke, just a few drops

To serve:
Flour tortillas
Shredded cabbage
Pickled vegetables
Siracha mayo

Mix all bbq sauce ingredients together. Put beef roast in the bowl of a slow-cooker. Pour sauce over beef. Cook on low for 6-8 hours.

Heat a cast iron skillet over medium high heat. Shred the beef and cook in batches until just a little crispy around the edges. Add a heaping tablespoon of hoisin to make it saucy.

To serve, warm tortillas, top with beef, shredded cabbage, pickled vegetables, cilantro and siracha mayo.

Source: Ruth’s Table



Posted in Autumn, brown bag lunch, Chicken, Comfort Food, Fall, Healthy, Mexican, One Pot Meals, Quick cooking, Soup

FALL = Soup Weather

When October rolls around and there is a nip in the air and the leaves start to change I want nothing more than to curl up on the couch under a blanket with a book (Frankenstein, Dracula or Poe of course) and a cup of tea.  I want to visit apple orchards and pumpkin patches and drive through the mountains to see the colors.  I want to sit by a bonfire and toast marshmallows and tell ghost stories.  I want to dress up as a vampire and hand out candy to kids in adorable costumes.  I want to wear sweaters and boots and jackets.  I want to eat all the pumpkin things and all the carmel-y apple things and drink drinks made with warm, spicy bourbon-y things.  I want to watch The Great Pumpkin and Hocus Pocus and dream of being a kid again.

I want October to never end.

On chilly, fall nights, I like to warm up with a big bowl of soup.  This soup came about when I was searching for something quick and easy to make on a Sunday afternoon.  I found lots of recipes for posole but decided to create my own and add a few of my favorite must-have pantry spices: coriander and cumin. It made a great dinner and an even better lunch all week!


Pollo Posole Verde

Olive oil
1 small onion, diced
1 poblano, diced
2 gloves garlic
1/2 tsp coriander
1/2 tsp cumin
1 can diced green chiles
Salt & pepper
2 cans white hominy, drained and rinsed
1/2 jar green salsa
6 cups chicken stock
Rotisserie chicken, shredded
To garnish: cilantro, lime, cotija (or feta) cheese, avocado, sliced radishes (optional)

In a large soup pot, heat olive oil over medium high heat.  Add onions and poblano and saute for about 5 minutes or until slightly brown around the edges.  Add garlic, coriander and cumin and toast for about 30 seconds until fragrant. Add green chiles. Add stock and scrape the bottom of the pan to remove toasty bits. Add salsa, hominy and shredded chicken. Season to taste with salt and pepper. Let simmer for about 20 minutes. To serve, garnish with cilantro, lime, avocado and cotija cheese.

Serves 6.

Source: Ruth’s Table

“I’m so glad I live in a world where there are Octobers.” – L.M. Montgomery, Anne of Green Gables

Posted in Chicken, Comfort Food, Dinner, Lunch, Mexican, One Pot Meals, Refreshing, Restuarant Knock-off, Soup, Vacation Food

San Antonio Comfort Food

Have you ever visited someplace that had the most profound effect on you that its difficult to put into words?  Someplace where the people, places and cultures  seep into your very being and fill the crevices left behind when the place keeps a piece of you when you leave?  San Antonio is one of those places for me.

My husband and I visited San Antonio for our 10th anniversary a couple of years ago and had the time of our lives.  I could go on and on about the amazing places we visited, the people we met, the food we ate but I don’t think I could really do it justice.  That’s what happens when someplace affects you so deeply.  No words I write would ever express the feelings that we had while we were there.

There are days when I’m sitting at work and things are crazy or at home staring at a pile of laundry and my mind wanders to warm breezes that carry the smell of homemade tortillas to my nose and the sound of a classical guitar to my ears that transport me back to the River Walk.  My heart yearns for that some days.

We know the next time we are there, the city will open it’s arms and welcome us in like an old friend.


As I’ve said before, one of the ways we like to reminisce is to recreate the meals we enjoyed on a special vacation.  In this case I’m craving the Tortilla Soup from Casa Rio on the River Walk.  We went here several times while we were in San Antonio for authentic Mexican comfort food.  After much trial and error this recipe is as close as I’m going to get.  Now if I just had rainbow umbrellas and a lazy river I’d be all set!


San Antonio Tortilla Soup

  • 8 cups chicken stock (homemade is preferable but store-bought is fine)
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1/2 tsp garlic powder
  • 1 bay leaf
  • 1 cup tequila
  • 1 can fire-roasted diced tomatoes
  • 1 lb. boneless, skinless chicken breasts
  • 1 chipotle pepper in adobo (optional)
  • Salt & pepper
  • Garnishes: diced avocado, cilantro, Cotija cheese, tortilla chips, lime wedges

In a large soup pot, bring 4 cups of chicken stock, cumin, chili, garlic powder, bay leaf and tequila to a simmer over medium-high heat.  Add chicken breasts and cook 12-15 minutes or until cooked through. Remove chicken from stock and let cool and shred.  Add remaining chicken stock, diced tomatoes and chipotle pepper (if using) to the pot.  Bring to a boil and season with salt & pepper.  Let simmer 5 minutes.

To serve, place shredded chicken, avocado, cilantro and Cotija cheese in a bowl.  Squeeze lime over everything and put the wedge in the bowl.  Ladle hot broth over.  Top with tortilla strips.

Serves 6.

Source: Ruth’s Table

We will be back dear friend.

Casa Rio Tortilla Soup

SA Collage 2SA collage 3

Posted in Appetizers, Healthy, Mexican, Portable/Picnic, Quick cooking, Summer

Cinco de Mayo, Ole!

It’s been a hot, lazy Saturday for me.  I’ve been hanging out, reading a book, drinking coffee, watching the Derby, doing a little laundry, setting up our new computer.  Hmm, guess it hasn’t been so lazy after all!  All that being said, it isn’t lost on me that today is Cinco de Mayo sooo…It’s happy hour at the Richard residence!!

We love Mexican food.  We don’t need a holiday to celebrate our love of all things salsa.  Spicy enchiladas, crispy tacos, refreshing margaritas, you can bet we indulge at least once a week!

One of our favorite places for Mod Mex food is Momocho in Cleveland, Ohio.  One of my besties works there and introduced us to it a few years ago.  I crave the guacamole and margaritas!!!  I’m having one of those cravings right now!  Since I can’t hop in the car and drive the 531 miles to my gastronomical Mod Mex heaven (but guacamole and margaritas for breakfast is tempting!!) I’ll have to make do with my own quite tasty knock off at home.

Guacamole with Pineapple, Jicama and Mint

  • 2 ripe avocados
  • 1/2 cup pineapple, diced fine
  • 1/2 cup jicama, diced fine
  • 1 tablespoon mint, chopped fine
  • 1/2 teaspoon cumin
  • 1 clove roasted garlic
  • Juice of 1 lime
  • Habanero pepper (as much or as little as you like)
  • Salt & pepper
Place all ingredients in a bowl, mash with a fork and stir to combine.  Serve with your favorite tortilla chips and a nice, cold margarita.  How easy is that?!

It’s pretty delicious but it’s hard to beat the original, the atmosphere, the staff and the great time that’s to be had at Momocho.

The next time you’re in Cleveland (it does rock you know) stop by and see my friend Cristy.  Her smiling happy face will be your passport to a fantastic evening!  Viva Momocho!!