Korean-Mexican Burritos with Kimchi and Red Rice

Korean-Mexican Burritos with Kimchi and Red Rice

Korean-Mexican Burritos with Kimchi and Red Rice

I’ve always been curious about different cultures and peoples—their ways of life, their world views, and yes, their food. Even just looking at America, there are huge regional differences between parts of the country, and complex ethnic tapestries make up our cities. Now more than ever, it’s important to recognize and celebrate that diversity. It’s what makes this country great.

One day you can pick buckets of Georgia peaches in the blazing summer sun, pausing under the shade of a tree to taste the sweet, succulent fruit. Meanwhile, just across the border in Florida, you can walk into a Cuban restaurant and experience Caribbean flavors. Or try cooking Korean bbq for the first time—it’s fun and tasty even if you don’t know what you’re doing. When I went with my friends in Chicago, we had to figure out what order to cook everything in on the fly, with the server demonstrating as new platters of meat were brought out and placed in the thick stone pan in the center of the table. In New York, you can try a dim sum place in Chinatown, where you’ll be offered tray after tray of strange delicacies. When we went, we were seated in a large, crowded banquet hall; carts whizzed by, stacked with metal steamers containing all sorts of dumplings, steamed buns, custard tarts and puddings, and a variety of vegetable, meat, and seafood dishes. The carts momentarily paused by our table; the servers opened the lid to the steamers to reveal the mysteries inside. Half the time, we didn’t even know what we were taking! read more

Applebee’s Copycat Recipe: Fiesta Lime Chicken

Applebee's Fiesta Lime Chicken Copy Cat RecipeFiesta Lime Chicken with Salsa Fresca and Mexican Red Rice

I love the Fiesta Lime Chicken at Applebee’s. It’s tender, juicy, and flavorful. I’ve been making a copycat version of this signature dish for a while now, and it’s quite good. I’ve even had a few friends request this meal on their birthdays. Broiled chicken is served atop crispy tortilla strips, alongside salsa fresca and Mexican red rice. The chicken is covered with a mildly spicy ranch sauce and melted cheese. Lime slices add some zest.Applebee's Fiesta Lime Chicken Marinade read more

Tres Leches Cake

Tres Leche Cake, three milks cake, pastel de tres leches, cake, dessert, milk, whipped cream, fresh fruit,

Corey and I moved to Chicago from our native Florida last August. The adventurer in me loves the city—the restaurants and markets, the theatre, the art and culture—one could spend a lifetime here and never run out of places to explore! But there are times when I long for home and know part of my heart still resides in another state.

This has been especially true of late, as some family and friends have been going through rough times. Phone calls help bridge the distance, but nothing truly compares to being there in person. I’m going to Florida in less than a week, and I’m looking forward to it! I wish Corey could come along, but law school is demanding. In the meantime, I wanted to provide a tres leches cake recipe that I have fond memories of. May it bring joy to your day! read more

Crock Pot Mole Chicken

Crock Pot Mole Chicken, Mole Sauce, Crock Pot, Slow Cooker, Mole Chicken, Chicken mole

Recently, I’ve had some requests for crock pot meals and it has reminded me just how handy this method of cooking really is. Though there is some prep required, the crock pot cuts back on the active time in the kitchen. The main beauty of using a slow-cooker—in my opinion at least—is walking in the door after a long day and having dinner ready, waiting on you. It’s almost magical in a way, opening the door and having the smells of a home-cooked meal greet you. When you’re feeling energized in the morning, you start the meal; that way, you can come home and relax—dinner is already made! read more

Tilapia with Tomatillo Sauce and Avocados with Creamy Corn and Peppers

Tilapia with Tomatillo Sauce and Avocados with Creamy Corn and Peppers

Today I give you a dish inspired by the flavors of Mexico, utilizing cilantro, lime, garlic, tomatillos, and peppers. This dish makes for a wonderful presentation, with the yellow of the corn, the red and green of the peppers, and the nice golden-brown of the fish; it is sure to please the eye. This meal is packed full of flavor and healthy to boot. Serve with cold beer or margaritas and you’re in for a fun night.

Featured Ingredient: Tomatillo


Tomatillos are related to tomatoes. They are small, round, green fruit and have a greenish-brown papery husk covering them. When using tomatillos, first remove the husks; the husks will be somewhat sticky. Carefully wash the tomatillos, removing any dirt. Next cut the top off the tomatillos. Then use the tomatillos as needed. Tomatillos are a staple in Mexican cuisine and can be used in salsas, as well as in a variety of sauces. If you have not tried them, you really should. read more