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.
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.
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.
There’s something about Oreos.
Kids and adults equally smile when getting handed one.
Those dark, not-too-sweet chocolate cookies sandwiching sweet vanilla cream.
And these cookies taste even better when made into ice cream. With sprinkles on top (if that’s your thing).
