• Jane Evans Bonacci The Heritage Cook


    WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

  • Some comments made by readers …

    ... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

    ... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

    ... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

    ... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

    ... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

    ... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

    ... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

  • BlogWithIntegrity.com

Chipotle Fish Tacos

When I was visiting my friend Becki in San Diego, California many years ago, the one thing she insisted I had to eat was fish tacos. I had never had them and couldn’t wait for my first taste. We drove around and around, looking for a specific restaurant. I’m not sure we ever found the right one, but we finally stopped at Alberto’s and ordered tacos with “green stuff” aka guacamole. One bite and I was hooked. Continue reading

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Enchiladas Rancheras and Chile Rice Casserole

When I was in college, I used to make dinners for my classmates. It was a treat for them and a taste of home cooking was a welcome relief from dorm food. I grew up cooking for a family of six and I missed making those big dinners. Having friends over gave me an excuse to make some of my favorites.

Most of the time when I was growing up, if I ordered enchiladas in Mexican restaurants, they were filled with seasoned ground beef. Not exactly true Mexican, but they were good and filling. One Christmas, a friend gave me The California Heritage Cookbook and as I read through the recipes, I realized that I had a lot to learn about ‘real’ Mexican cooking.

My guests who came to dinner the night I first served these enchiladas were astonished at the flavors, and so was I. This sauce is so far superior to anything store-bought that it is well worth the extra effort. I like to serve the enchiladas with the Chile Rice Casserole, also from the California Heritage Cookbook for a nice change of pace from traditional Mexican Rice. Add a tossed green salad for a balanced meal. And don’t forget the margaritas for sparkling dinner conversation!

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Smoky Shredded Pork Tacos

I used to have one of the original style Crock Pots. A few months ago I finally bought myself a new slow cooker. I had done tons of research into the various types, sizes, and functionality. While I would have loved one of the super-duper ones, with just the two of us to cook for, it would have been overkill. So I wound up with a great Cuisinart programmable model just right for us. Its small size helps keep me from making enough food to feed an army!

Since then I’ve been going through a lot of my recipes, seeing which ones can be converted to the slow-cooking method. It’s been fun! I love adapting recipes because it gives me a chance to put my own spin on them. When you look at recipes, see if you can figure out other ways to use it. Would it work as part of a different recipe? Would it be a good side dish or could you alter it for a main course? I am always taking a little from one recipe and adding it to another to create a whole new dish.

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