Easy, healthy recipes with a southwestern flare
Instructions on how to cook up a hearty pot of pinto beans and several suggestions on how to use them as a meals, an ingredient, or a vegetable side.
Normally I make green chile and grits, but for a change, I also make Chipotle Grits with Feta Cheese. Just like green chile and cheddar, chipotle and feta raises a simple bowl of grits to a whole new level. These grits are absolutely delicious!
A classic southwester breakfast pileup with potatoes, vegetables, a protein of choice, and an egg, smothered in red chile or green chile if you prefer.
If you like spicy, you’ll love this green chile cheese spread! New Mexico green chile and toasted pecans are combined with cream cheese to make a spicy snack.
This spread is made with capricho de cabra, a Spanish goat cheese, and roasted bell pepper. Serve with pita chips or apple slices for lunch or as a snack, or party dip.
This delicious macaroni and cheese makes a perfect meal when combined with a few spears of steamed asparagus tossed with a touch of butter or bacon drippings. It’s also a great side for just about any entrèe.
Quiche doesn’t have to be fattening. Just cut back on the heavy cream and cheese, and use fresh vegetables like Swiss chard and leeks. It’s easy to make and oh so good!
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.
Grits and green chile is the ultimate fusion of southern and New Mexico cuisine. It’s creamy, spicy, and cheesy, and warms you up inside and out.
This soup combines the wonderful flavor of mushrooms sauteed in butter with the goodness of garlic. It is a garlic and mushroom lover’s dream!
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.