Easy, healthy recipes with a southwestern flare
A sweet and spicy barbecue sauce made with apricots, a blend of four red chile powders and several other BBQ sauce ingredients. Use this sauce and a simple cabbage slaw (recipe provided) for a great BBQ sandwich.
What a healthy lunch! A cabbage and apple slaw with a slightly spicy, green chile dressing, tossed together and stuffed into pita bread pockets. The slaw also makes a nice side for a BBQ.
A beautiful spring salad with spring greens, late winter citrus and beautiful fresh sugar snap peas served with a delightful Lemon Tarragon Vinaigrette.
A very hearty and healthy vegetarian meal that will please even the biggest carnivore. This can be a complex dish because it has several components, each of which can be made from scratch or bought.
Posole is a traditional holiday dish here in New Mexico and can be made with red or green chile. There are many, many posole recipes. This is my version.
A winter fruit salad made with pineapple, persimmon, citrus and pomegranate. Great for parties, potlucks, and large family gatherings. Keeps well in the refrigerator for about 3 days.
Don’t let those Fall green tomatoes go to waste. Make these crunchy, tart, spicy and delicious tacos – fried green tomatoes, a simple slaw and some really spicy pickled peppers.
Blooming onions are normally all about the fried crispy batter and the dipping sauces. This baked blooming onion is all about the onion and the chile. The following recipe turns a normal sweet onion into a sweet and spicy blooming onion.
A hearty, one pot meal with navy beans, green chile, and corn, tomatoes, and a few other savory ingredients. It’s spicy comfort food.
A four ingredient popsicle – fresh pineapple, coconut milk, maple syrup and fresh cherries. The kids love these and so do the adults.
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.