Tamale Dinner

There will always be a special place in my heart for tamales. There is nothing like them and they are a true San Antonio tradition. Here I have chicken, jalapeno, and tomatillo tamales that are baked over some brown rice. Tamale sauce is what makes the dish - olive oil, garlic, flour, cumin, chili powder and chicken broth to thin and thicken it out. Next to it I have my own mexican veggies - broccoli, carrots and onions with lime zest. Garnish is avocados and limes.

Thai...Or As Close As I Can Get

So I love Thai food, but do not have the talent to make truly authentic Thai food. Here is a combination of wheat somen noodles, carrots cut ribbon style, snap peas, onions, garlic, bok choy, cabbage, Thai peanut sauce (essential), cilantro, lime juice and crushed cashews. I also had some miso soup on the side. Don't get too excited...that part was from a box. I normally do not have seaweed lying around the house!

Spinach and Cheese Puffs

My mother loves cocktails and appetizers on a Friday or Saturday night. The Hemingway Daiquiri's were not exactly what we were hoping for, but we were resourceful. The puffs are a perfect appetizer.

Spaghetti Squash

A spaghetti squash with fresh veggies - spinach, tomatoes, garlic, and onions. Put with wheat penne pasta and some great northern beans. Very yummy!