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Huevos Rancheros

by on January 24, 2012

Ranch eggs - Huevos Rancheros with New Mexico Red Chile Sauce

Here in New Mexico Huevos Rancheros are eaten as much as enchiladas, tamales and sopapillas.  One can find them on the menu of any New Mexican restaurant, and can order them any time of the day. In my house I can’t say “huevos rancheros” without having the intention of making them.  They make a great weekend brunch and do get made quite often.

Huevos Rancheros or ranch-style eggs are very easy to make and can be made pretty much any way you want.  Ours are pretty simple: Fried eggs served on top of warm corn tortillas with a side of beans, topped with New Mexico Red Chile Sauce.  If I don’t have beans, I’ll make hashbrowns which we enjoy just as much.  Here is my huevos rancheros recipe. I provide some variations and substitutions in the Kitchen Notes, so be sure to check them out.

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Cranberry Bread – Tried and True

by on December 9, 2011

Cranberry Bread - Tried and True

Every once in a while you come across a recipe that doesn’t need to be changed.  It worked the first time, then the time after that and every time after that.  This is the case with this cranberry bread recipe.  I made it for the first time December of ’74 and have made it pretty much every year since then.  So where did this awesome recipe come from?

One of my bridal showers in ’74 was hosted by the women of my mother’s Sunday school class.  The attendees were the hostesses and several neighborhood moms and friends of my mother. One of the presents was a cookbook: A Cook’s Tour of Shreveport- A Dash of the Old South.

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Thanksgiving Granola

by on November 26, 2011

When I started making my own granola a couple of years ago this was the first granola I made.  It came together because it was late in the year and I had a freezer full of pecans and huge bag of craisins.  I have to admit that I haven’t made another granola that I enjoy as much as this one.

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New Mexico Green Chile

by on September 20, 2011

 

In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile are called by many names – New Mexico chile, Anaheim pepper, California chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few.  Unlike poblano and jalapeno pepper, this type of chile pepper has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable!  If you missed Part I - Red or Green? of this series, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos.  Once fried, one could smother the rellenos with green chile sauce or red chile sauce if you prefer.  The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes.  Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

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New Mexico Red Chile

by on September 14, 2011

Remember those fresh red chile ristras from Red or Green?   It doesn’t take long under the New Mexico sun for them to become dried red chile. Once dry, they can be ground into red chile powder or turned into red chile sauce.

 

I always go for the red chile sauce.  Every year we purchase a bag of dried red chiles or a fresh ristra. The ristra we hang it in the backyard to dry. Once dry, I break off the pods at the stems and make a couple of big batches of red chile sauce. I freeze most of it in small containers for future use, but always reserve about two cups for enchiladas. Below is my recipe for New Mexico Red Chile Sauce. For the heat level, I try to buy “medium” when I have a choice, but most of the time, the only choice is hot – but we like it hot.

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Christmas – Red and Green

by on September 8, 2011

As mentioned in my previous post – Red or Green?, when you want both red and green chile on your order all you have to say is “Christmas”.  My favorite way to have Christmas is to put red chile on one item and green chile on another and that’s how I prepare  my Christmas breakfast.

My Christmas breakfast consists of scrambled eggs topped with chopped green chile, Mexican chorizo and onion with red chile sauce, and a flour tortilla. Sometimes I’ll add a side of black beans topped with, of course, red chile. It’s a simple breakfast, hardy and packed full of protein. Great for any day of the week, any time of the year.

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What’s in Your Quesadilla?

by on July 16, 2011

Quesadillas with pico de gallo

In this kitchen we call it a quesadillas anytime we fold one or more ingredients in a flour tortilla or between two corn tortillas, and heat until brown and crispy. Just about anything can be used to make a quesadilla, but more on that later. All in all quesadillas are so quick and easy to throw together making them perfect for a fast breakfast, lunch or supper – for one person, two people, a family or a party. They can actually be somewhat healthy depending on the ingredients you use, or more importantly – the ingredients you leave out.

So what’s in your quesadillas? Please share with us your favorite quesadilla recipe or provide a link to your favorite.  Following are two of my old stand-by quesadilla recipes.

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Just Start with Rolled Oats

by on June 22, 2011

Bowl of granola with walnuts, raisins and coconut

Great! The day I choose to post one of my granola recipes, Yahoo posts a story that suggests replacing your granola with high-fiber cereal to cut calories.  Just great!  Why would it suggest such a thing? Well… Because granola can be high in calories and fat, trans fat, and sugars.  This is especially true for many of the pre-packaged granolas that we buy off the shelf.  So what is a granola lover to do?  As is true with many things that are said to be “unhealthy” — make your own.

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