Last weekend I went to visit my aunt and uncle, and my aunt and I picked a lot of hot peppers from the garden. I brought a whole sack home. I used some last week in our enchiladas. I am using more this week in the roasted red pepper pasta, incorporating some roasted hot peppers in with roasted bell peppers, and I am using others in the enfrijoladas sauce. I might also try my hand at some pecan-chile salsa.
Sunday: Peruano Beans and Corn Pudding
Monday: Roasted Pepper Pasta and Salad
Tuesday: Cheese, Bell Peppers, Onions, and Corn Enfrijoladas with Avocados, Crema, and Hot Sauce or Salsa
Wednesday: Tutorial Night Takeout!
Thursday: Seared Tuna Steaks with Rice and Avocados
Friday: Date Night! Lib's Pick
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