Sunday, March 29, 2009

Huaraches Are Back!

Who would have guessed that cold weather would be back in Texas so close to the first of April? I guess the weathermen would have guessed, since that is what they do in Texas....guess. I can't hardly blame them because I have lived here all my life and the weather always keeps me guessing. On Friday, while running errands, I experienced so many different weather anomalies...sprinkles of rain...downpours of rain...bright, sunny skies...cloudy with a cold wind.....jacket on, jacket off, umbrella up, umbrella down, umbrella blowing away. Who would have guessed?

Who would have guessed, but huaraches are back? Years ago, I knew a young lady that wore Huaraches all of the time. In fact, I don't think I ever saw her in any other pair of shoes. She loved them...maybe for her they were like flipflops to me. Huaraches are a Mexican sandal of sorts, made of woven skinny straps of leather. Until the leather was broken in, huaraches pinched my toes and squeaked a little, but soon my feet felt barefoot, but better because, you know, I am never barefoot. Huaraches are making a come back....and they come in lots of colors!

I'm not sure if I will wear huaraches in this cold weather or even at all, but I will eat Mexican food when it is cold anytime. Sunday Dinner recipes might just warm you up on a cold day or not so cold day or just taste good anytime.

Nacho Chicken

1 bag (7 oz) Nacho Flavored Doritoes
1 onion, chopped
2 cups cooked chopped chicken (that's a tongue twister)
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Ro-tel tomatoes and green chiles
1 cup chicken broth
1/2 cup shredded cheddar cheese

Crush chips and put in the bottom of 3 qt. glass baking dish. Mix onion, chicken, soup, Rotel, and broth. Pour over chips and top with cheese. Bake at 325 for 35-40 minutes.

Chili Con Carne

1 large onion, chopped
1 bell pepper, chopped
2 lbs. ground beef
2 cans Ro-tel tomatoes and green chiles
2 cans pinto beans
2 packages McCormick Chili mix
salt and pepper to taste

Saute onion and bell pepper in butter. Salt and pepper. Brown beef in same large deep pan. Add Chili mix. Add Ro-tel, diced tomatoes, and pinto beans. Simmer for 30 minutes.

Since all things Mexican are on the table, pecan pralines will top it off.

Microwave Pecan Pralines

1 1/2 cups dark brown sugar
2/3 cup whipping cream
1/8 cup butter
dash of salt
1 1/2 cup pecans

Mix all ingredients in a glass bowl. Microwave on high for 7-9 minutes. Let it set for 1 minute. Add pecans. Stir until thick, drop by spoonfuls on wax paper.

If the shoe fits, wear it well!