A tasty chili recipe made in a slow cooker with a mixture of ground beef, onion, garlic, bell pepper, chili powder, cumin, tomato, beans, and jalapeños.
I'm sort of making friends with my slow cooker this year. And I'm being kind of bratty about it, too! My goal is only to cook with a slow cooker when I can pretty much just sling a bunch of stuff
I love cheesecake, but rather than go the traditional, predictable Springform pan route, I sometimes like to bake them in a rectangular pan and cut them into squares.
I have to admit I've never understood the popularity of the "Sunday brunch" at otherwise decent restaurants—the lines are ridiculous, the food often subpar, and you know as well as me the waitstaff have plenty of better things to do (like nurse their own hangover). My indifference to this cultural phenomenon doesn't mean I don't love a pile of pancakes and a fried egg or two; it's just that I prefer them from the comfort of my own home.
My wife, Adri, and I just got back from a week spent eating our way around Mérida and the rest of Mexico's Yucatán Peninsula. Of all the things we ate, sopa de lima, the Mayan poultry and lime soup that's popular up and down the Yucatán, seemed most easily adaptable to cooking back home. It's also one of the simplest and most crowd-pleasingly delicious dishes we had.
Here's Tex-Mex enchilada flavor the family loves simmered in a skillet with a creamy taco-seasoned sauce. The result: an easy, crowd-pleasing chicken dish.
