• 15-Minute Brazilean Feijoada

    I really like black beans. I like to include them along with red kidney beans in my chili recipe and I also ask for them any time I order a chicken burrito bowl at a quick-service Mexican restaurant. I’ve even put a few spoonfuls of black beans on my homemade chicken tacos a couple of times. However, I have not been able to convince my husband to join me in enjoying any of the above-mentioned meals. Why? Because my husband doesn’t like black beans–or any other type of bean–and he’ll always find a meal alternative that protects him from having to consume them. It’s not that my hubby is a…

  • 15-Minute Belizean Fish Sere Bowl

    I always treasure conversations about food with friends from other countries. I find it exciting to learn why certain meats, produce, spices and cooking methods are used in various countries. It’s also fascinating to hear about the similarities and differences between identical foods that are raised or grown in different countries. For example, it’s been years since I chatted with a dear family friend from Belize about the produce grown in her homeland. But, I still remember how passionate she was when describing how much better bananas taste in the little Caribbean country that she once called home than they taste here in the United States. In fact, by the…