Easy, healthy recipes with a southwestern flare
If you like baked beans, then you’re going to love these Beans, Bacon, and Chipotle! They are somewhat similar in flavor to baked bean, but not near as sweet and with a smoky, spicy kick in every bite.
A quick & easy Beans and Rice recipe made with pinto beans and sausage. You can change it up every time you make it, switching out the type of beans or sausage, or even making it meatless.
A spicy and smoky beef tri-tip smoked on the stovetop in less than 30 minutes! The dripping are captured and used to make a very nice bourbon sauce to pour over the sliced tri-tip.
Posole is used throughout New Mexico in a traditional holiday stew. However, I love using it other ways like this hearty soup made with Mexican chorizo, posole, mushrooms and Swiss chard.
A Corn Chowder with Smoked Ham, potatoes, corn and stock. A variety of ground peppers and mustard powder are used for the seasoning which makes it a little spicy, but more as a finish than a dominating flavor.
Such an easy meal to throw together and it only takes one skillet. Brown your favorite sausage, the place on top of a mixture of cabbage, onions and raisins. Add a little bourbon for braising. You are going to love it.
A quick & easy dish of spicy pork loin with red chile powder, and a variety of vegetables. Serve with a carbohydrate side such as creamy polenta, cornbread, or flour tortillas.
The roasted butternut squash and the andouille add a wonderful richness to the arborio rice yielding a nice risotta. The roasted squash and the smoked andouille sausage complement each other quite well. An interesting and unique twist on risotto.
Mexican chorizo is an easy sausage to make from scratch. All you need is ground pork, some good quality red chile powders, a few herbs, and you’re ready to go. No casing required.
This recipe combines asparagus with chorizo, and a soft-boiled egg to make a quick and delicious dish. Replace the chorizo with bacon or cheese for a little change.
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.