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Author Archives: Chef Lynne - CookWithUs.com
Cochinita Pibil is a favorite Yucatan, Mexico, pork dish.
Every time we make cochinita pibil for friends, they rave “this is the best Mexican pork we’ve ever eaten! The meat is rich and succulent with a unique earthy flavor imparted from achiote, a seasoning paste, made from annatto seeds … Continue reading
Posted in Recipes, Cooking Classes, Meats and Poultry (Carne)
Tagged achiote, cochinita pibil, cook with us, mexican cooking, mexican food, pork recipe, tamale, tamale filling
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Festive Mexican Flag Rice
A colorful display of green, red, and white rice is a perfect patriotic side dish. Each rice represents one color of the Mexican flag. Mexican Flag Rice Green Rice / Arroz Verde This deliciously creamy rice derives its green color from … Continue reading
Posted in Recipes, Rice & Beans (Arroz & Frijoles)
Tagged Mexican rice, green rice, mexican cooking, mexican food, red rice, white rice
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Frida Kahlo and Diego Rivera Celebrate Mexico’s Independence.
According to accounts from the book Fridas Fiestas, on Sept. 16th, 1942 the Rivera household is in full swing preparing a grand dinner for Diego’s old revolutionary comrades to celebrate Mexico’s Independence day, a rousing national holiday. Grand military parades, … Continue reading
Posted in Uncategorized
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Poblano Chiles stuffed with Picadillo
Picadillo is a spiced meat filling made with fruit and usually nuts. It can be used for chile rellenos, empanadas, and other specialty Mexican dishes. This recipe adapted from Fridas Fiestas was served at the wedding of Frida Kahlo and … Continue reading
Posted in Recipes, Entrees (Platos Fuerte), Meats and Poultry (Carne)
Tagged Mexican recipe, mexican cooking, picadillo, poblano chile, stuffed chiles
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Fridas Fiestas
Honeymoon in Cuernavaca, Mexico, August 1929 Frida and Diego settled into their new life together. Their honeymoon took them to Cuernavaca, the lovely city of eternal springs where Diego was commissioned to paint a mural on the ancient palace once … Continue reading
Posted in Favorite Cookbooks
Tagged Cuernavaca, Diego Rivera, Frida Kahlo, mexican recipes
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Farmers Market Salad with Grilled Shrimp
A composed salad is edible artistry. Each fresh vegetable is showcased, each vivid color and texture contrasting beautifully together on the plate. Mix and match, whatever suits your palette. 2 cups fresh organic lettuce, red leaf & oak leaf (shown) torn into bite … Continue reading
Posted in Recipes, Salads & Vegetables (Ensaladas & Verduras)
Tagged cook with us, healthy recipes, organic vegetables, shrimp salad
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Summertime and the pickin’ is easy.
Thank-you Bonnie for the luscious red raspberries. Perfectly ripened berries are sweet but slightly tart and are delicious sprinkled on breakfast cereals and folded into pancake batter. With the last cup of berries I made this wonderful raspberry tea cake. … Continue reading
Posted in Recipes, Dessert (El Postre)
Tagged cook with us, dessert, raspberries, raspberry cake
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Mexican Cooking Class Questions? Which Achiote paste is best?
Hi Lynne. I took a couple of your classes and was in your class last night (Enchilada sauce). We have company coming this weekend so I thought I would make the sauce ahead, so got my tomatoes and seasonings. I … Continue reading
Posted in Cooking Classes, Ingredients, Notes from the Cook
Tagged Mexican cooking classes, Mexican seasoning, achiote, annatto
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Mexican Cooking Class: Seafood Enchiladas baked with our tasty homemade Enchilada sauce.
Our recipe features fresh seafood, any favorite combination will do; scallops, shrimp, crab, or a mild whitefish, like halibut or rockfish. Try our version of red chile enchilada sauce for this dish or, if you really must, use canned or … Continue reading
Posted in Recipes, Cooking Classes, Entrees (Platos Fuerte)
Tagged enchilada sauce, mexican food, mexican recipes, sefood enchiladas
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