Easy, healthy recipes with a southwestern flare
Learn how to turn leftovers and small amounts of ingredients into a delicious pasta dish like this fennel spiced pasta with ham and mushrooms. Originally is was a refrigerator clean out, but it was so good that now it’s a planned dish.
When you are in a hurry or you don’t have red chile pods, then make your red chile sauce from New Mexico red chile powder or a blend of your favorite red chile powders. The powder makes a great sauce that can be used just like you use red chile from pods.
Making your own vinaigrette (salad dressing) not only saves a ton of money, it also offers you the ability to create a vinaigrette that best complements a particular salad. It takes about 3 minutes to make and you can make just enough for one salad.
Red Chile Chicken Tamales made with canola oil instead of lard, cooked chicken, red chile sauce and cheese. All of the ingredients are mixed in with the masa batter then scooped into corn husks. A very easy method for making a delicious tamale.
This recipe transforms any small, hot fresh, chile pepper into a spicy pepper sauce. Takes about 15 minutes to make, but has to rest for a couple weeks. Put a dash or two on cooked greens, black-peas or any peas or beans for that matter. I love a dash or two on cornbread.
Do you have so many cucumbers that you don’t know what to do with them all? Here’s an idea – Peppered Cucumber Vinegar, a robust vinegar infused with the flavors of cucumber and pepper, and just a hint of garlic. Included in a recipe for a peppered cucumber vinaigrette.
This post is an instructional post on how to roast fresh chile and peppers on the grill, peel, prep for freezing, pack for freezing,and freeze.
Mexican chorizo is an easy sausage to make from scratch. All you need is ground pork, some good quality red chile powders, a few herbs, and you’re ready to go. No casing required.
Giulia from Alterkitchen teaches us how to make pizza (pizza crust) the Italian way! Once you see this pizza, it’s the only pizza you’ll ever want to make.
My granddaddy taught me that people eat the heart of the watermelon and the pigs get the rest. So make sure to cut your melons so everyone gets a piece from the heart.
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.