A few years ago I decided I was going to be a vegetarian. I came to this conclusion after one of my many 400 mile commute days...where I cruised from Nebraska through
Chiles, ancho peppers, cumin and hominy simmer into a broth so authentic, you'll think you're south of the border, or at least at your favorite Mexican joint.
Literally, SIX freakin' cans!! (It has been brought to my attention that there are only FIVE freakin' cans. Ooops, sorry. Usually I don't have a problem counting to five, but there you go. Enjoy the recipe anyway!)
A Southwestern cousin of mom's chicken soup, this one has a little more kick with a crispy topping. And, like its best-loved relative, it'll make you feel good all over.
Eating smart can be challenging, especially when you and your kids have different tastes. This delicious meatball recipe can be easily customized to tickle everyone's taste buds.
Serve omelets to hungry brunch-seekers without flipping (out) over a hot stove. The oven does the work while bacon, cheese and tomato salsa add the flavor.
