Easy, healthy recipes with a southwestern flare
A simple sautè of Bok choy and pecans seasoned with lemongrass powder, galangal powder and a sweet ginger sea salt. It makes a wonderful side dish for a variety of meat entrees or serve it over rice for a vegetarian meal.
This Green Chile Pathiri is a non-traditional Indian Pathiri – a dish of stacked green chile crepes alternated with New Mexico roasted green chile, toasted pinon (pine nuts), olives, and queso fresco.
When you are in a hurry or you don’t have red chile pods, then make your red chile sauce from New Mexico red chile powder or a blend of your favorite red chile powders. The powder makes a great sauce that can be used just like you use red chile from pods.
A quick & easy Beans and Rice recipe made with pinto beans and sausage. You can change it up every time you make it, switching out the type of beans or sausage, or even making it meatless.
A southwestern style migas of scrambled eggs dish with fried corn tortillas, onion and green chile and a bit of cheese. Additional ingredients could include tomatoes, chorizo or avocado.
Some recipes are so good and work so well, that it’s hard to move on and try something different. This Multigrain Sandwich Bread is one of those recipes. It works great for just about any type of sandwich – turkey, grilled vegetable, grilled cheese, and peanut butter and jelly. Personally, I love it as toast and jam.
If you love the flavor of red chile, but can’t handle the heat, then tone it down by adding pumpkin puree. The texture is a little different, but not by much, and the flavor is still the red earthy flavor of New Mexico red chile.
This Butternut Squash Soup with Apples and Red Chile screams FALL and cooler nights. It’s hot, spicy, a touch sweet, savory, and hearty. A great soup to serve in a cup and sit by a warm fire.
Definitely an autumn soup. This soup is made with fresh, roasted red peppers – a mix of sweet red peppers and spicy red chile peppers, A large, ripe, meaty tomato is added for bulk and another layer for flavor. Serve with a grilled cheese for the perfect meal.
A quick & Easy spicy breakfast made with cheese stuffed roasted New Mexico chile and egg cooked between two corn tortillas.
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.