Easy, healthy recipes with a southwestern flare
Food you normally eat before noon, and sometimes on Sunday night
[Two recipes] Fried Grits with Peaches and Pecans is a hearty breakfast, but not heavy. It’s sweet and savory with lots of texture and flavor, and you can use just about any fruit you have on hand. You also learn how to fry grits for a variety of dishes.
These Cranberry Orange steel cut oats were inspired by my favorite Tried and True Cranberry Bread recipe. Like the bread, three simple ingredients – dried cranberries, orange zest and nuts – transform a boring bowl of oatmeal into a creamy, healthy, nutty, and tasty breakfast.
This chocolate atole recipe (aka champurrado) uses chocolate almond milk, ginger, red chile powder, and other spices. It’s lighter than most atole recipes and makes a heart warming winter beverage.
Grits and chile is one of the most comforting, heart and soul warming breakfasts that one can eat. This version combines grits with roasted red chile.
A unique, semi-sweet quick bread with tarragon and black pepper. I know that sounds a little strange, but this bread is SO good. Makes a wonderful breakfast as well as a nice complement to you afternoon tea.
A hearty breakfast or brunch of home fries cooked with leeks, carrots, and roasted green chile then topping with an egg (if desired)
Next time you get a craving for something sweet and healthy, and easy to make, give these Persimmon Cranberry Parfaits a try. Fresh persimmons and dried cranberries are heated in orange juice and a splash of liquor, then layered with yogurt, granola and nuts.
A southwestern style migas of scrambled eggs dish with fried corn tortillas, onion and green chile and a bit of cheese. Additional ingredients could include tomatoes, chorizo or avocado.
In New Mexico atole (uh-TOL-ay) refers to toasted blue corn flour uses to make a beverage of the same name. The atole is cooked with water and milk into a thick beverage or an even thicker porridge and then sweetened to taste. I like to add pureed fruit, a scoop of jam, and/or some select spices. Here are 3 of my favorites.
A quick & Easy spicy breakfast made with cheese stuffed roasted New Mexico chile and egg cooked between two corn tortillas.
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.