Easy, healthy recipes with a southwestern flare
A simple salad of crispy apples, celery, cucumber and sweet onion topped with toasted sunflower seeds and a spicy green chile vinaigrette.
Who doesn’t love a Louisiana style red beans & rice? It’s hearty, meaty, extremely flavorful and pretty darn healthy. A great way to get your beans at every meal.
A traditional New Mexico posole with red chile and pork. You can make this with dry or frozen posole or hominy; red chile sauce or powder. A simple dish with lots of tasty goodness.
A hearty soup with a pureed potato base and a variety of vegetables – leeks, mushrooms, green chile and corn. This soup welcomes a variety of toppings for additional texture and flavor.
The tastiest bolognese you’ll ever make. Slow-simmered with seasoned sausage and beef, canned or fresh tomatoes, herbs and a lot of love.
October was filled with celebration, travels and lots of delicious dishes. Take a trip to the Jemez Mountains and enjoy what we ate this month.
It’s been a busy fall drying herbs, making jam and stocking up for the winter. Take a look at what’s been happening in my kitchen.
Local sweet corn cooked in a broth of milk, butter, and fresh herbs. A true delicacy to add to any meal. A second recipe for a vegetable soup made with the leftover broth is included.
Sweet or savory pancakes with Hatch green chile and sharp cheddar fried in a hefty dose of butter. Drizzle with honey for a delightful breakfast, or serve as a side for beans, soups and stews.
A no mess, no fuss method for freezing whole tomatoes. Just core and freeze. Once thawed, the peel slips right off.
Whenever possible, I try to buy local New Mexico products. In this post I share some of the local products that I use regularly – everything from cheese to chocolate.
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.