Easy, healthy recipes with a southwestern flare
This meal consists of chicken, mushrooms, onions and bell peppers sautéed, then smothered in a unique Mexican influenced stype chile de arbol pecan sauce and served over rice.
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.
Some recipes are so good and work so well, that it’s hard to move on and try something different. This Multigrain Sandwich Bread is one of those recipes. It works great for just about any type of sandwich – turkey, grilled vegetable, grilled cheese, and peanut butter and jelly. Personally, I love it as toast and jam.
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.
A simple little polenta with a touch of onion, some smoked paprika, and a little aged cheddar. It takes less than 30 minutes to make and goes great with grilled salmon, pork, beef, and a variety of vegetables.
Normally I make green chile and grits, but for a change, I also make Chipotle Grits with Feta Cheese. Just like green chile and cheddar, chipotle and feta raises a simple bowl of grits to a whole new level. These grits are absolutely delicious!
Steel cut oats normally take 40 minutes to cook; however there are ways to reduce the cooking time. Add some fruit and nuts while cooking for a delicious breakfast. This post include two different steel cut recipes to enjoy any day of the week.
Time to start planning for Mardi Gras!
A Shrimp & Grits recipe that infuses a touch of the southwest into a southern favorite. In less than 45 minutes you’ll have a dinner bursting with flavor.
A coconut rice with diced vegetables and rice cook in coconut milk and finished off with pickled peppers. A perfect side dish for a variety of proteins.
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.