Easy, healthy recipes with a southwestern flare
hot and cold soups and stews
The process of making chicken/turkey stock is so simple and yields a minimum amount of waste without sacrificing flavor. Here is my method for making a delicious stock.
A hearty, one pot meal with navy beans, green chile, and corn, tomatoes, and a few other savory ingredients. It’s spicy comfort food.
A tasty bowl of beans that can be served as a main dish for 4 or side for 6. Dried beans are cooked in a stock with aromatics, herbs and spices and bacon, if desired.
Posole’ is a traditional New Mexico dish during the holiday and one of our traditional dishes for Christmas Eve. Our Christmas Eve version is made with pork and red chile. But this year I jumped the gun a bit and threw together this Green Chile Chicken Posole’.
What makes this Pumpkin Soup with Apples and Andouille so special? A generous amount of crushed sage. Use fresh or dried but don’t hold back. This soup is autumn in a bowl.
Do you have a melon that is a little overripe? This chilled soup is a great way to save the melon and actually enjoy its sweetness. My favorite is this Cold Cantaloupe Cucumber Soup.
This version of Red Beans and Rice uses tasso instead of andouille for a spicy, meaty, and hearty dish. Tasso is a highly seasoned pork from Louisiana that is similar to New Mexico’s carne adovada, both with spicy seasonings, but tasso is smoked rather than braised.
Sweet Pepper Stew is a version of the Italian dish – Peperonata – that is normally made in the fall when there is an abundance of colored sweet peppers, sweet fresh tomatoes. and fresh basil. Best when made a day in advance.
This shrimp green curry recipe uses onion, bell pepper and mushrooms and lots of them. This combination, along with the shrimp, provides many flavors as well as textures.
A rich, super creamy, cheesy, spicy and utterly delicious soup made with pumpkin puree, beer, cheese and seasoned with chile powders. Serve as a starter or as a meal.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.