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NewMexicoMama
 
Home Town: Los Angeles, California, USA
Living In: Las Cruces, New Mexico, USA
Member Since: Jun. 2002
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Dessert, Kids, Quick & Easy
Hobbies: Hiking/Camping, Walking, Fishing, Reading Books, Music, Genealogy, Painting/Drawing, Wine Tasting, Charity Work
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About this Cook
I'm a full time wife, mom and artist. I lead a busy life and don't have a lot of time for time consuming cooking. Maybe someday.
My favorite things to cook
Casseroles are my fav. They're comfort food and they're easy prep.
My favorite family cooking traditions
My grandma and mom were/are excellent cooks making everything from scratch. My favorite tradition is making tamales at Christmas, menudo on Sundays and tortillas all the time.
My cooking triumphs
Cooking prime rib for the first time on Christmas for our family dinner. Probably wasn't a great idea to try a new recipe for such an important gathering, but it came out fabulous.
My cooking tragedies
Lots of those. Far too many to remember.
Recipe Reviews 40 reviews
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Tamale Pie Pronto
Mmmmmm! Made a few changes. Along with the ingredients I also added some garlic powder, a can of diced green chiles and a large potato diced up very finely. Then I simmered the meat mixture on the stove for about 30 minutes to let the flavors really infuse. Instead of biscuits I used two boxes of good old Jiffy Cornbread batter (prepared according to directions) and spread it on the bottom of the pan. Then I spooned the meat mixture on top and added the cheese. Cooked for 40 minutes. This is wonderful! So easy to prepare and good comfort food. Thanks!

28 users found this review helpful
Reviewed On: May 6, 2010
'Calabacitas Guisada' (Stewed Mexican Zucchini)
A simple and tasty dish! I also used olive oil instead of vegetable oil and added a pkg. of frozen corn (as used in the traditional mexican recipes) and about 1/2 cup chopped green chile for zing. Also added 10 minutes to the cooking time and served it with baked chicken. A perfect low-cal but filling dish! Thanks for the recipe!

43 users found this review helpful
Reviewed On: Aug. 4, 2009
Slow Cooker Pepper Steak
I had to make this on the stove due to time constrictions, so I made a couple small changes. I added 1 can of beef consomme (so that it wouldn't dry out during cooking) and about a cup of thinly sliced carrots, then let it simmer on the stove at low heat for about 1-1/2 hours. Served it over steamed rice and oh my gosh was this so good! The flavors of the beef and peppers blended so well and the overall flavor was rich and delicious! A definite keeper! Thanks for the recipe.

0 users found this review helpful
Reviewed On: Jan. 14, 2009
 
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