nothavanas

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I made a few snacks for a recent gathering, from 3 of the 4 Junior League of Denver cookbooks. I was entertained by the increase in snobbiness quotient.
From Creme de Colorado: Chicken boiled in soy sauce and chicken broth, cubed and served with spinach and canned mandarin oranges, with a curry mayo dip.
From Colorado Colore: Black Bean and Corn Salsa, with red onion and fresh cilantro.
From Colorado Classique: Spicy Candied Pecans (with some improvised replacement for Chinese five spice powder. )

I am very fond of those books, and they never fail to be tasty.

I'm planning to do something tasty with my collection of Savory Spice Shop blends and ingredients once a week this year.

This week I made Potato-Chorizo Tacos with Avocado-Tomatillo Salsa, and made the chorizo from the last of my chorizo spice blend and a pound of ground pork. I made a double batch of the salsa, since I bought roughly twice as much ingredients as I needed. That's what comes of deciding on dinner while I'm at the grocery store, without my recipes. I didn't remember to get any jalapeno peppers, so I threw in a little bit of the Honey-Jalapeno Hot Sauce from the Ballard Farmer's Market. The salsa turned out very mild and creamy, while the chorizo had a reasonable kick. It happily fed everyone; I mixed a separate batch with fake beef for the vegetarian.