Grits and green chile is the ultimate fusion of southern and New Mexico cuisine. It’s creamy, spicy, and cheesy, and warms you up inside and out.
Grits and Green Chile
Breakfast, Grains, Green Chile, Vegetarian Entrees 102 comments
Grains
How to Cook Wild and Brown Rice
Grains, How ToTwo methods for cooking brown rice and wild rice. The second method shortens the cooking time by 15 minutes.
Sausage with Vegetables Cooked en Papillote (in Parchment)
Beef, Pork, Lamb, Grains, Grilled, Meat EntreesAn Èn Papillote with sausage, an assorted of vegetables and herbs in a parchment pouch, baked for 30 minutes on the grill or in an oven, then served over brown or wild rice. Two methods for cooking the rice are included in this post.
Never Fail Buttermilk Cornbread
Bread, GrainsThis buttermilk cornbread recipe is a kitchen staple. It’s easy, fast, moist, and tasty; AND it never fails! It’s not a sweet cornbread, but if you like yours sweet, just add 2 – 3 teaspoons of sugar.
Preserved Lemon Rice
Grains, Vegetable SidesPreserved lemons add a such a rich flavor to almost any dish. This rice dish is a complete meal with preserved lemons, artichokes, eggs and a touch of cheese. I’ve also been know to add some leftover chicken for more protein.
Cranberry Pecan Granola aka Thanksgiving Granola
Breakfast, GrainsA cranberry pecan granola with pumpkin seeds, pecans, cranberries and maple syrup. This is our Thanksgiving granola. Great in cereals or eaten as a snack.
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.