My husband grew up on the West Coast and consequently is a lover of all things Mexican. Truth is, nothing I make qualifies as true Mexican food in his mind.
But that doesn't keep him from loving this recipe...
Whether you're an authentic Mexican food lover or one satisfied with a Midwestern substitute, this recipe offers terrific flavor while being quick and easy to prepare. It's a great dinner option when the day has got the best of you, the kids are experiencing meltdowns, your blood sugar is dropping and your husband just suggested take-out. Not that I've ever experienced this. Yah, right.
I'm pretty sure that every American household has some form of mac n' cheese that's a family favorite. Both of my grandmothers have their own take on the traditional dish: one bakes hers in the oven until the cheese on top bubbles and turns brown, the other prefers the stove-top method and coats her pasta with a thick creamy sauce.
Prepared either way I can easily eat more than my fair share of the cheesy goodness. Can anyone relate with me or am I alone as a self-labeled mac n' cheese junkie?
In the country, I get more peace of mind that the wild plants and herbs I pick out there are safe and pesticide-free. That's just not the case in my neighborhood. So when I knew we were planning another trip out to my in-laws, I had every intention of picking fresh dandelion to bring back home with us.
Well, it didn't happen this time around. We returned home empty-handed after my couple failed attempts to get outdoors.
So what did I do instead? I purchased fresh dandelion leaves on a recent visit to Whole Foods. Yes, true story. I actually bought the most common weed on the face of the earth.