let’s play a game

It’s called I Cooked It.

Quinoa salad with avocado, corn, tomatoes and cotija cheese. Cabeza taco with homemade salsa roja.
The cabeza meat is from a meal we had at Miguel’s parent’s house. From what I understood (of the Spanish language), it is a tedious process to prepare the cabeza. Luz, Miguel’s mom, generously gave us enough leftover meat for many tacos, and it freezes extremely well.

So everytime I hear the name of this dish, Eggs in Purgatory, I think it means eggs cooked in a spicy tomato sauce. You know, purgatory…hell…close enough. But apparently it just means a normal tomato sauce. So this is Eggs in Hell. I used leftover salsa roja from the tacos as the base for this tomato sauce and added some shredded broccoli for nutrition. I am sneaky.

Grilled pork chop over sauteed spinach and cheesy polenta with lemon garlic sauce.

Jicama, Avocado and Orange salad with creamy cilantro dressing from Rick Bayless’s Mexican Everyday. My sweetie gave me this cookbook for Valentine’s Day, and I keep meaning to do a post with all the recipes I’ve tried. However, it’s been so long now that I’ve completely forgotten what kind of sandwich that is in the background. So here’s the picture. Oh yeah, the salsa roja recipe is from Rick as well. Admire my supreming technique on the orange segments, it was my first time!