Easy, healthy recipes with a southwestern flare
An assortment of fruit dishes – some sweet, some savory
[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.
This Tomato Red Chile Jam has been my favorite sweet and savory jam for several years now. It’s a small batch jam with no pectin. It’s just tomatoes, New Mexico red chile, lemon and sugar.
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.
A refreshing summer salad of chilled watermelon, feta cheese, preserved lemons and a couple more surprises. Enjoy this salad while taking a short trip to Taos, New Mexico.
This cherry jam recipe is one of my quick & easy jams. It uses 3 ingredients and makes one jar of cherry jam that is intended to be refrigerated and eaten, not sealed and stored for the winter. It a great way to enjoy and preserve the flavor of spring cherries.
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.
If you love sweet and spicy then you’re going to love this jam! With every bite you get the luscious sweetness of strawberries followed by a burst of spicy chile that continues to tickle the tongue long after the jam has moved on.
Cara Cara oranges and Fuyu persimmon are joined together with a touch of sea salt and roasted peanuts to make a delightful simple salad. Different flavored sea salts can be used to best complement the meal and to provide a different finish each time.
A review of three heirloom tomatoes – how they grow, their flavor and their texture. You’ll also find a list of several recipes that love heirloom tomatoes!
Have you ever had black molé (aka Molé Negro)? It is a dark, rich, spicy sauce of Oaxaca, Mexico. My love of molé is what inspired this Raspberry Molé Jam. It is a blend of raspberries, dates, almonds cinnamon, red chile powder and a little cocoa. This recipe makes one jar and uses no pectin.
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.