I know I have talked of this briefly before... BUT... I've GOT to talk about it again!  For those of you that don't watch The Wa...

  Although the weather has improved considerably over the last few days, we, here in the southwest desert, have been experiencing some pre...

Sounds like a pretty fancy burger, doesn't it?  Actually, Queso Fundido means "melted cheese" in Spanish.... so technicall...

I know, I know, it's not the best name for a recipe, but sometimes coming up with a name is not the easiest.  And chorizo beef pasta...

Just the other day I was complaining about the excessive heat we have been experiencing.  Had I just waiting a few more days, I would have a...

If you've followed my blog for a while, you know of my friend Ruben and the amazing chorizo that he brings me from time to time.  Last t...

That's right: EASY!  I mean really, really, really easy. Like so easy a caveman could do it... oh wait, if I say that do I have to pay...

My wonderful and utterly amazing life-saving friend Ruben brought me a wonderful little gift a couple of weeks ago.  FIVE.. that's rig...

First, I have to say this.... My friend Ruben has spoiled my chorizo experience!!  Back in September you might remember my post for Terrif...

Wanna know the key to the creamiest mac and cheese EVER?  Evaporated milk!  Yep.. that's right... oh.. and eggs.  Yep, those two very ...

  So, I'm taking a few days off to spend some time with my family!! (YAY!!!) I'm SO excited!!  Unfortunately, for you though, it m...

I know this might make anyone from my Italian heritage cringe, but, I must admit, I would rather have chorizo with my pasta than Italian s...

So I had this idea in my head to make chorizo burgers of some kind for a few weeks now.  Once I finally had all the ingredients in front o...

Sometimes I forget to get certain ingredients at the store.  There, I said it!  Actually, sometimes I forget to write down the amount of a...

I found some Naan flatbread at the store the other day and thought how wonderful it would be to use them as little pizza crusts.  It woul...

I am so proud of this dish.  Why am I so proud, you ask?  Because this is the first dish that Chris and I created together.  (aaawwwwwhhhh...

I tend to get on ingredient/flavor kicks - One week it might be Asian flavors, one week it might be all things pasta, one week it might be...