Easy, healthy recipes with a southwestern flare
Whenever possible, I try to buy local New Mexico products. In this post I share some of the local products that I use regularly – everything from cheese to chocolate.
Vegetarian enchiladas made with a filling of spinach, raisins and piñon, and smothered with a green chile cheese sauce. Spicy, cheesy, hearty and quite scrumptious.
Roasting batch of pecans in the oven is a quick & easy process that saves you a lot of time in the future. When a dish calls for toasted pecans (as many of my dishes do), just pull a few from the freezer and toss in the dish.
Take an autumn drive through the Chama River Valley of northern New Mexico and enjoy the breathtaking colors of old cottonwoods and the never ending vistas.
Scarlet runners are a large, meaty beans with the texture of a baked potato and a nutty flavor. With their rich broth they make a delicious vegetarian meal. They can also be used in salads, soups and stews, chilis, or blended with garlic and oil for hummus.
Take a tour through the Glencoe Distillery in southern New Mexico while enjoying its Bee’s Knees Cocktail.
A mouthwatering bowl of black beans served with chimichurri sauce, pickled onion, cotija cheese, and chopped pistachios.
Red chile pecans – slightly sweet, a little spicy and totally addicting. A great party snack!
A spicy yeast bread made with Hatch red and green chile and cheese.
Take a tour of the Hatch Valley and the Hatch Chile Store in southern New Mexico and how chile goes from farm to table.
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.