1 tablespoon dried ancho chile powder
1 tablespoon sweet paprika
2 teaspoons ground cumin
1 teaspoon black pepper
1 teaspoon dried Mexican oregano
1 teaspoon cocoa powder
1 1/2 teaspoons dark brown sugar
1 teaspoon granulated sugar
1 teaspoon kosher salt
1. Combine all ingredients and mix to blend.
2. Can be stored in a jar away from light for 3 months.
Read more about this recipe HERE at FOOD.COM.
2 cups Balsamic Vinegar
3 whole Ripe Tomatoes, Sliced Thick
12 ounces, weight Mozzarella Cheese, Sliced Thick
Fresh Basil Leaves
Olive Oil, For Drizzling
Kosher Salt And Freshly Ground Black Pepper
1. In a small saucepan, bring balsamic vinegar to a boil over medium-low heat. Cook for 10 to 20 minutes, or until balsamic has reduced to a thicker glaze. Remove from heat and transfer to a bowl or cruet. Allow to cool.
2. When you’re ready to serve, arrange tomato and mozzarella slices on a platter. Arrange basil leaves between the slices. Drizzle olive oil over the top of the salad, getting a little bit on each slice. Do the same with the balsamic reduction, making designs if you want. Store extra balsamic reduction in fridge for a later use.
3. End with a sprinkling of kosher salt and black pepper. Serve as a lunch, with crusty bread. Or serve alongside a beef main course for dinner.
For more on this recipe, visit HERE at THE PIONEER WOMAN.
On August 11th, an amazing team and I will be photographing a fun editorial in Houston, Texas. We are looking for a bride + groom to model for the styled shoot, preferably engaged/married couples with fitted wedding attire.
The team and I are looking to find the right couple that will fit the shoot stylistically. If interested, please email us a photo of the two of you in your wedding attire and be sure to include a good photo of your faces. We are only accepting one couple for this shoot.
Contact me HERE for details.
“You are what you do, not what you say you’ll do.”
- Carl Gustav Jung