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.
Latest Recipes
Coconut Rice with Pickled Peppers
Grains, Vegetable SidesA coconut rice with diced vegetables and rice cook in coconut milk and finished off with pickled peppers. A perfect side dish for a variety of proteins.
Brandied Orange Marmalade Quick Bread
Bread, BreakfastA muffin recipe was adapted to make this moist and delicious Orange Marmalade Quick bread. along with a little Cointreau, lemon, and buttermilk.
Grits and Green Chile
Breakfast, Grains, Green Chile, Vegetarian EntreesGrits and green chile is the ultimate fusion of southern and New Mexico cuisine. It’s creamy, spicy, and cheesy, and warms you up inside and out.
Mushroom Garlic Soup
Appetizers & Starters, Soups & StewsThis soup combines the wonderful flavor of mushrooms sauteed in butter with the goodness of garlic. It is a garlic and mushroom lover’s dream!
Glazed Carrots with Sage
Vegetable SidesThese sauteed carrots with sage grace my table quite often and is my go-to recipe when I need a quick and easy side dish with lots of flavor. It’s actually our favorite carrot dish.
Pinon Lavender Biscotti
Desserts, SnacksA biscotti with pinon nuts (pine nuts) and just a hint of lavender. Perfect as a snack or to dip into a hot cup of tea.
Spicy Pumpkin and Red Chile Soup
Red Chile, Soups & StewsThis 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.
Butternut Squash with Apples and Manchego
Fruit - Sweet & Savory, Vegetable SidesFor the perfect fall dish, roast up some butternut squash with tart crispy apples and fresh sage. Toss with grated Manchego cheese before serving.
Fall in the Rio Grande Valley
New Mexico, TravelHere is a little taste of why New Mexico is called the Land of Enchantment. Enjoy the colors of the Rio Grande valley in the fall.
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.