Accent on Natural Landscaping

Donna VanBuecken

Enchiladas New Mexico-style

Chili peppers drying on an adobe house in New Mexico. We receive a Red Chili Ristra wishing us good health and good luck from friends in New Mexico every Christmas. We used to see dried red chili and dried garlic ristras hanging throughout New Mexico. They are used as decoration and as a sign of welcome, while at the same time preserving food for later use. Hatch, New Mexico is often referred to as the chili capital of the world. Image courtesy of Wikimedia Commons and Boston Public Library,

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Today is National Tequila Day

I just became aware that today, July 24th, is National Tequila Day. I couldn’t find anything about how it came to be, but apparently it is. So, here’s to tequila! One of my favorite alcoholic beverages.

Image courtesy of Amazon.com

Donna’s Margaritas

1 can frozen limeade

3 cans water

2 cans gold tequila [Read more…]

Deviled Eggs

Now that the Easter day celebration is over, it’s time to do something with those leftover eggs. One of my favorite uses for hard boiled eggs is Deviled Eggs. (Egg Salad isn’t far behind!) Over the years I’ve perfected my recipe (although it’s always slightly different in taste….) and I thought I’d share it with you.

Deviled egg container. Photo Courtesy of Shopko.com

To begin with you need a Deviled Egg container — something that will hold the eggs in place. I got mine as a Christmas present many years ago from my niece. It holds 24 egg halves. So let’s get started.

Deviled Eggs

18 eggs — Cover eggs with water and bring to a boil. Boil at medium heat for 5 minutes. Let sit until water cools. (typically 3-4 hours) Then crack shells all around by hitting gently on a hard surface. Peel broken shells away, rinse and drip dry on clean paper toweling. Then cut each egg in half, scooping out the yolk into a separate bowl. Place egg halves in Deviled Egg container. [Read more…]