• Recipes,  Something Sweet

    Margarita Cheesecake

    Last week the fiancé and I were tasked with cooking dinner for one night at our family shore house in beautiful Ocean City, New Jersey. Before I even thought about what I’d make for the main dish (post coming soon…), I thought long and hard about what to bake for dessert – my favorite course of any meal. With the abundant sunshine and beachside location, I thought a Margarita Cheesecake would be perfect for this occasion and hoped our family would enjoy it. You start out with a recipe for a traditional, creamy cheesecake with a graham cracker crust as a base and then add tequila, triple sec and lime in true margarita style. The cheesecake is finished with a thin layer of tangy sour cream topping. It’s light, refreshing and a fantastic variation on a timeless favorite. By the end of the night, the whole cheesecake was devoured… except for the piece I hid for myself 😉

  • Recipes,  Something Savory

    Ancho Chicken Tortilla Soup

    After returning from a quick jaunt to Mexico to celebrate the New Year, I was determined to recreate the spicy Chicken Tortilla Soup I had at a taqueria in Playa Del Carmen. Bursting with rich spices and fresh, local ingredients, this soup is full of flavor and hearty enough to be a main meal. Although there are dozens of different variations of tortilla soup, my all time favorite is this one, straight from Mexico, and I’m pretty confident my recipe is spot on.

  • Recipes,  Something Savory

    Mexican Tortilla Casserole

    For a delicious and easy way to enjoy healthy Mexican food at home, nothing is better than my Mexican Tortilla Casserole. Loaded with vegetables and tasty Mexican spices, this is a perfect weeknight meal that is so easy to throw together. You can make it with all vegetables or add shredded chicken from a small roasted chicken you can find at your supermarket. Either way, this dish is packed with flavor and is a guaranteed hit. Although most Mexican Casseroles include several flour or corn tortillas, I found a recipe that uses only crushed tortilla chips on the bottom layer for a crunchy bottom crust. Once baked, the chips crisp up perfectly and provide a base for the casserole.