Easy, healthy recipes with a southwestern flare
Asparagus, Chorizo, and Soft-boiled egg Barbecue Smoked Pulled Pork Tamales Bean and Rice – An Easy One Pot Meal Bean Burritos with Fajita Style Vegetables Smothered in Red Chile Beans – Scarlet Runners with a Spicy Salsa Beef and Chorizo Enchiladas with Red Chile Sauce Black Bean Chili over […]
Desserts Apple Clafoutis – A light custard and apple dish Apricot Clafoutis (Flaugnarde) Caramel Apple Pie Chocolate Pot with a hint of coffee Chocolate Pudding, New Mexico Style Chocolate Tamales with Port Infused Cherries Cushaw Coffee Cake Fiery Chocolate Shots Meyer Lemon Sherbet and Ten Meyer Lemon Recipes Mixed […]
Relishes, Pickles, Preserves, and Slaws Corn and Green Chile Relish Green Chile and Lime Zest Relish Jams – An assortment of homemade jams Marinated Dried Apricots – Sweet & Spicy Olive Brine Pickled Vegetables Pickled Peppers, Quick and Easy Pickled Chile Peppers and Onions with a Hint of Anise Preserved […]
Cushaw is a pumpkin-like squash with a yellow buttery flesh that can be served as a vegetable side or incorporated into sweet treats like this delicious coffee cake. Two recipes included – a quick bread and vegetable side.
Andouille and Black Bean Soup Black Bean Chili over Sweet Potato Black Beans, Chimichurri, Pickled Onion, and Pistachios Bolita Bean Recipes Butternut Squash Soup with Apples and Red Chile Calabacitas Chowder (Squash, Corn, Green Chile) Chicken and Vegetable Refrigerator Soup Chicken Stock – How to Make Chorizo, Mushroom, and Posole […]
Kabocha is a winter squash sweet enough and creamy enough to make a great pudding. This recipe uses a little maple syrup and a touch of spice to enhance the flavor of the squash.
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.
These 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.
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.
Here 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.