Easy, healthy recipes with a southwestern flare
Entrees made with beef, pork, lamb, sausage
A spicy and smoky beef tri-tip smoked on the stovetop in less than 30 minutes! The dripping are captured and used to make a very nice bourbon sauce to pour over the sliced tri-tip.
Such an easy meal to throw together and it only takes one skillet. Brown your favorite sausage, the place on top of a mixture of cabbage, onions and raisins. Add a little bourbon for braising. You are going to love it.
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.
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.
This recipe combines asparagus with chorizo, and a soft-boiled egg to make a quick and delicious dish. Replace the chorizo with bacon or cheese for a little change.
Eating Hoppin John (aka Black-eyed Peas) on New Years can lead to a prosperous and lucky New Year! Simply, Hoppin’ John is made with black-eyed peas, ham hock, vegetables, and ham or andouille served over rice and a side of buttermilk cornbread. I like to add a few greens to mine for an even healthier bowl of goodness.
What’s on your St. Patrick’s Day menu? This version of Shepherd’s Pie keeps the traditional layers of meat and mashed potatoes, mushrooms, corn, feta and is spiced up with Mexican chorizo and New Mexico red chile.
This salad has all of the ingredients for a tasty meal! It has grilled peaches, figs and okra with your choice of grilled meat or leftover meat.
An 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.
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.