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Wild Crunchy Granola
Well getting ready to travel again, this time for two weeks. One thing I'm not only leaving behind for Dany and the boys, but also taking along, is this wild crunchy granola with nuts, pepitas, amaranth, quinoa, and dried fruit. It will be a great snack for the plane and for a quick breakfast when I'm on the go. I made it with the wholesome Oléico safflower oil which gives it a super addicting crunch.
Big Brunch Enchiladas - Pati Jinich
Big Brunch Enchiladas... filled with scrambled eggs and covered in a crazy good black bean sauce: it has a little spice from La Costeña chipotles in adobo and vinegary tang from the brining liquid from pickled jalapeños. Everyone can top as they please with chorizo, queso, pickled jalapeño, and avocado. @mexicorico
Twice Spiced Deviled Eggs - Pati Jinich
A couple years ago a viewer in Milwaukee surprised me with a giant deviled egg platter. It’s good to know there are other people out there who love them as much as me. I call my version Twice Spiced, as they have two of my favorite spicy Mexican condiments: La Costeña chipotles in adobo sauce and pickled jalapeños.
Empanadas of the "Immaculate Conception" - Pati Jinich
One of my favorite empanadas are these: Empanadas of the immaculate conception. Not only are they super delicious, with a soft and flaky doughy and a rich and tasty baroque picadillo filling, but they have a great nun, convent and love story behind them.