French pea & bacon gnocchi

Do you ever get tired of pasta?

True, it can be prepared a number of ways. With tomato sauce, with cream sauce, with fresh pepper and parmesan or served with vegetables.

But I turn to pasta so often. So here’s my answer when you want and don’t want pasta for dinner.

Gnocchi.

But not just any gnocchi. For this dish I add green peas and bacon (veggie bacon). For seasoning, herbs de provence.

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Tex-Mex bowl with Spanish rice and BBQ tofu

Tex-Mex started out as a nickname for the railroad that traveled between the America and Mexico (the train route was shortened on tickets). Now it serves as a nickname for American-Mexican hybrid dishes. More specifically with a Texas influence.

And wow, combining these two cuisines yields amazing results. Sweet hickory barbecue sauce with cumin-tomato Spanish rice. Yellow cheddar cheese with pico de gallo.

So here’s my take on Tex-Mex. A bowl filled with awesome.

Spanish rice, black beans, barbecue sauce-grilled tofu, cheddar cheese, corn and pico de gallo.

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Hatch, tomato & herb salsa

Salsa lovers all have personal preferences.

Some like chunks of tomatoes and onions, others a puree. Some like it hot and some like it mild.

I’m somewhere in between. I’d like a little spice, but not too much. Enough texture to taste each bit, but not chunky.

So we’ll just call this my personal goldilocks of salsas. You may like it a little hotter, a little chunkier or with a  specific pepper. Feel free to mix it up.

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