Easy, healthy recipes with a southwestern flare
Yeast breads, quick breads and flatbreads.
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 mildly sweet and spicy green chile cornbread made with blue cornmeal. This is a traditional cornbread of Fiesta Day at the Zia Pueblo, New Mexico (NM).
An easy quick bread made with orange juice and orange zest, whole wheat and unbleached flours, ricotta cheese and pecans. Great for breakfast or a quick snack.
These pancakes are made with blue cornmeal (atole), toasted pecans, blueberries, buttermilk and a touch of coconut oil creating a slightly sweet and nutty flavor. For the cornmeal, I use atole which is a toasted blue cornmeal found at markets in New Mexico
These whole wheat buttermilk biscuits are much lighter than biscuits made with regular whole wheat flour. They are flaky and have a wonderful flavor thanks to the buttermilk and butter.
A hearty quick bread packed with fruits, nuts and other healthy ingredients.
A spicy yeast bread made with Hatch red and green chile and cheese.
Roasted chile, summer squash and corn all wrapped up in cornbread batter for a hearty and spicy cornbread.
There is nothing like eating fresh homemade tortillas. This method of making tortillas works for me every time. It works so well, that I can’t bring myself to buy tortillas anymore
This recipe and process is similar to making regular corn tortillas. The main difference is that some of the water has been substituted with red chile sauce. For an exciting treat use hot chile and then serve these with a drizzle of honey. So good!
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.