Easy, healthy recipes with a southwestern flare
This is my favorite breakfast! A red chile paste, cheese and fried egg cooked between corn or flour tortillas. This makes a quick and easy breakfast for any day of the week.
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.
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.
A delightful, slightly sweet custard dish with baked apples lightly seasoned with cinnamon. You can serve it as a dessert or a breakfast.
This quiche celebrates the flavors of New Mexico – its chile and pinon. A crunchy pinon crust yields great texture and flavor to a a cheesy, chile quiche.
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.
It’s fig season! My favorite method of preserving figs is to make a small batch of Strawberry Fig Jam. It’s made with fresh figs, sugar and strawberry Jello. A classic jam recipe but with a reduced amount of sugar.
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.