Easy, healthy recipes with a southwestern flare
Black Bean Chipotle Tamales are made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa. They are so good, you can eat them right out of the steamer or fancy them up with a spicy mango sauce.
Once you see how easy it is to make an Asian-style sweet chile sauce (aka Thai sweet chili sauce), you’ll never buy it again. It’s made with simple ingredients and takes less than 15 minutes.
A sweet and savory appetizer consisting of warm bite-size pieces of coconut crusted tofu and cold pineapple dipped in a sweet and spicy chile sauce.
These Cranberry Orange steel cut oats were inspired by my favorite Tried and True Cranberry Bread recipe. Like the bread, three simple ingredients – dried cranberries, orange zest and nuts – transform a boring bowl of oatmeal into a creamy, healthy, nutty, and tasty breakfast.
Asparagus with orange and kalamata is a light and delightful dish that’s I love making in the early spring when there’s the overlap between good quality citrus and young shoots of fresh asparagus. Serve as a warm side or cold salad.
Sweet Pepper Stew is a version of the Italian dish – Peperonata – that is normally made in the fall when there is an abundance of colored sweet peppers, sweet fresh tomatoes. and fresh basil. Best when made a day in advance.
Cara Cara oranges and Fuyu persimmon are joined together with a touch of sea salt and roasted peanuts to make a delightful simple salad. Different flavored sea salts can be used to best complement the meal and to provide a different finish each time.
A hearty breakfast or brunch of home fries cooked with leeks, carrots, and roasted green chile then topping with an egg (if desired)
Have you ever had black molé (aka Molé Negro)? It is a dark, rich, spicy sauce of Oaxaca, Mexico. My love of molé is what inspired this Raspberry Molé Jam. It is a blend of raspberries, dates, almonds cinnamon, red chile powder and a little cocoa. This recipe makes one jar and uses no pectin.
Also called a “summer pudding” this dessert has no dairy, no eggs, and no bake time. It’s simply softened fruit poured into a bread lined ramekin and weighted down overnight. By the next day the fruit, juice and bread will have all come together as one. It’s best served cold with a bit of warm berries on top. It’s amazing!
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.