When you are creating delicious Mexican food, much of the flavor that you’re going to infuse will come from seasoning and spices. There is a misconception that all spices in Mexican food mean spicy food. Which isn’t true. They bring a depth of flavor and richness that elevate your dishes to a new level. Mexican food is known for its layers of flavors, warmth, freshness, and depth. That’s why when you head out for an authentic Mexican meal to somewhere like Barrio Queen Mexican Food, you know you’re in for a taste sensation. The right spices can bring a simple vegetable side dish or a meat-heavy main meal to something…
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Garden Planted
It is after April 15 and the danger of frost has passed so I FINALLY PLANTED MY GARDEN. Crook neck yellow squash & goldy zucchini Of course, there is always a chance of a freak frost, but doubtful. As noted in a previous blog post http://joannsfoodbites.com/foodie-bites/top-5-prepping-for-your-herb-garden/ I have already prepped my planters. I had to change my game plan so, I have tried something new. I planted my two squash plants and one zucchini in an old wheelbarrow. The wheelbarrow has a huge gash in the bottom, to provide adequate drainage for my plants. I used a high quality potting soil and will watch them closely. I am also trying…
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Properly Storing FRESH Herbs At Home
These days, home cooks can buy fresh herbs at their local supermarket. Most retailers sell cilantro, flat leaf parsley, curly leaf parsley, basil and thyme. Always buy the freshest bunch. Try smelling them. Fresh herbs should have a strong, fresh aroma. The leaves should look clean, green and crisp. Once home, do not clean them right away. Water on the leaves creates a home for mold and the plant will deteriorate much faster with damp leaves. Instead, wait till just prior to use, before rinsing them – but RINSE them before consumption. Some “food writers” recommend cutting the tips of the stems off before storing them; however, I have never…
