Easy, healthy recipes with a southwestern flare
Roasted Chile Cheese is a twist on the traditional pimento cheese. However, instead of roasted pimento peppers, roasted chile cheese is a mix of roasted New Mexico red and/or green chile, three cheeses, green olives, and a bit of this and a bit of that.
An really easy pepper sauce made with really HOT, tasty chile peppers, olive brine from a jar of green olives, and white vinegar. Use in soups, salads, on tacos and sandwiches, greens and rice.
A tasty bowl of beans that can be served as a main dish for 4 or side for 6. Dried beans are cooked in a stock with aromatics, herbs and spices and bacon, if desired.
This is one of our main stay breakfasts. It’s such a great way to start the day and so easy to make. Stewed apples with dried cranberries, a dollop of yogurt or crème fraîche, and granola – how can you go wrong?
Roasted Vegetables with Mexican Chorizo is a potpourri of root vegetables roasted with onion, peppers and Mexican Chorizo. It is a relatively easy dish to make but does require a lot of chopping, something that I enjoy doing.
Do you have a melon that is a little overripe? This chilled soup is a great way to save the melon and actually enjoy its sweetness. My favorite is this Cold Cantaloupe Cucumber Soup.
A refreshing summer salad of chilled watermelon, feta cheese, preserved lemons and a couple more surprises. Enjoy this salad while taking a short trip to Taos, New Mexico.
First make a tasty relish of corn and roasted green chille. Then use the relish as a topping for Chicken Green Chile Relish Tacos as well as a side or light lunch.
A Pickled Vegetable Salad made with lightly pickled cucumber, diakon radish and carrots, topped with mint, sesame seeds and roasted peanuts.
Serve as a condiment, on tacos or as a side salad.
A nice alternative to the traditional Frito Pie. This skillet dish is made with eggplant, Mexican chorizo and other vegetables, then topped with tortilla chips and cheese.
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.