Easy, healthy recipes with a southwestern flare
hot and cold soups and stews
A delicious southern chicken pot pie that can easily be made with most any leftovers or vegetables you have in the refrigerator. Top with ready made biscuits for an easy meal.
This recipe uses sirloin, tomatoes, potatoes and an abundance of roasted and chopped New Mexico green chile for a hearty and healthy bowl of green chile stew.
This soup combines the wonderful flavor of mushrooms sauteed in butter with the goodness of garlic. It is a garlic and mushroom lover’s dream!
This soup recipe combines three wonderful flavors – roasted pumpkin, New Mexico red chiles, and toasted pinon nuts. It’s spicy, it’s hearty, and it’s hard to stop eating.
Still one of my favorite soups – spicy and hearty soup with andouille sausage, black beans, chile peppers, tomatoes, and potatoes. Serve with crackers, cornbread or tortillas for a meal.
For when it’s hot outside and your need to chill: A chunky gazpacho made with chopped cucumbers, bell pepper, onions, olives, and basil tossed into a fresh tomato base. Serve for lunch, supper, or as a starter.
This soup has everything I love about asparagus soup and garlic soup. It has the best of both. Add a grilled cheese sandwich for an easy summertime meal. It also makes a nice starter for a fancy meal.
Kabocha squash is a sweet and creamy winter squash that makes a wonderful winter soup. Add some fennel, chile, and ginger for something spicy and delicious.
An easy and light potato leek soup topped with your choice of toppings from bacon and scallions to roasted green chile and cheese and served with wonton crackers. Both recipes included.
A beautiful fall soup of pumpkin, carrots and chestnuts served with spicy red chile crackers. Both the soup recipe and the crackers’ recipe are included.
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.