From Cooking Light Magazine. They describe Posole as "a hominy-based stew" although it's more of a soup. We have made posole in the past, but we've made it with chicken and we usually add zuchini to it as well. This was a good recipe and the prep time wasn't too bad.
Yet another Cooking Light recipe. (Can you tell we're excited about this magazine?) Salmon is one of my favorite foods. This preparation had good flavor without overwhelming the taste of the fish. Since I also love spinach this is a great combination. The bitterness of the spinach offsets the sweetness of the spices and the onions. If anything the onions were too sweet.
We made Wine and Dijon Marinated Pork Loin and Fennel in Wine and Honey for dinner. The fennel was okay, but not fantastic. It made a nice accent to the pork, but didn't seem to have enough to stand on it's own as a side dish. The pork loin, however, was fantastic. The mustard give it a nice kick, and sauce was full of flavor that brought out the flavor of the tenderloin. It was delicious. I could've sopped up the leftover sauce with a loaf of bread and been quite content.
This recipe is from All Recipes
A basic beef stew with onions, spices and not much else. It was easy to prepare, filling, and tasty. It was a bit on the oily side though, so it probably wouldn't be hurt by cutting the butter just a bit. We served it over egg noodles.
This made 3 days in a row that we used the dutch oven to make dinner. We're definitely getting our use out of my birthday present!
Another recipe from Cooking Light: Mini Corn Bread Crab Cakes with Lemon-Caper Sauce.
We had this with the Ensalada de Noche Buena
The sauce was the best variation on tartar sauce we've had, and the crab cakes themselves were quite good. We actually halved this recipe (crab is expensive), but forgot to reduce the hot sauce. Oops. We did comment that they were just a touch spicy for what they were (not hot by any stretch, but the spice level was out of character with the flavor). These were a good treat with dinner.