Easy, healthy recipes with a southwestern flare
Entrees made with beef, pork, lamb, sausage
A tasty bowl of beans that can be served as a main dish for 4 or side for 6. Dried beans are cooked in a stock with aromatics, herbs and spices and bacon, if desired.
Roasted Vegetables with Mexican Chorizo is a potpourri of root vegetables roasted with onion, peppers and Mexican Chorizo. It is a relatively easy dish to make but does require a lot of chopping, something that I enjoy doing.
Pork kabobs marinaded in a spicy tomato red chile jam, skewered and grilled. So easy to prepare and grill and easier to eat. This post also takes you on a trip from Fort Davis, TX to Mustang Island in the Gulf Coast.
A nice alternative to the traditional Frito Pie. This skillet dish is made with eggplant, Mexican chorizo and other vegetables, then topped with tortilla chips and cheese.
Enchiladas made with carne adovada and some fresh vegetables to create a full meal – healthy, spicy, and delicious.
Carne Adovada is a traditional holiday New Mexican dish of pork marinated in New Mexico red chile, then slow-roasted. It’s a relatively easy dish to make and it makes a lot. Serve with warm tortillas then use the leftovers in burritos, enchiladas, tamales, and tacos.
Summer means grilling season and this is a grilled meal I never get tired of eating – the Quintessential Green Chile Cheeseburger, the best burger you’ll ever eat.
These Hash Brown Cakes have it all – andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake from Turkey.
This recipe turns a batch of mint, pinon nuts, and red chile flakes into a Spicy Mint Pesto that makes a fabulous complement to grilled lamb.
These Beef and Chorizo Enchiladas are the style of enchiladas served in many small town New Mexican restaurants. No cheese, sour cream or guacamole garnishes, just a simple filling wrapped in warm, soft, corn tortillas and smothered in red or green chile sauce.
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.