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.
This pasta with broccoli, leeks and preserved lemon is so easy to make, but tastes like you spent all day in the kitchen. A great week day meal.
This recipe was inspired by a Swiss Chard Pie recipe in Gourmet, October 1986. The original recipe used pie pastry. I have replaced the “crust” with phyllo dough making for a lighter meal. Honestly, one of our favorite vegetarian meals.
Oregano flavored crepes stuffed with vegetarian proteins and smothered with roasted green chile and cheese. A lighter, easier and quicker version of my Green Chile Pathiri without sacrificing flavor.
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?
Love the combination of black beans and sweet potatoes. Create a complete meal by scooping some black bean chile over sweet potatoes. The sweet potatoes could be roasted, mashed, or baked. They all work.
Red Chile Cheese Tamales are a mix of spicy red chiles, onion, garlic, and cheese which yields a savory, sweet and spicy flavor, and makes a truly killer tamale.
Apple Buttermilk Pancakes with Pecans so moist and can be sweet or a little tart depending on the type of apples used. The toasted pecans add a bit of a crunch and flavor that complements the apples quite well. Top the pancakes with warm maple syrup for a delicious weekend brunch.
This Green Chile Tomatillo Sauce is a variation of my green chile sauce. It uses roasted green chile and roasted tomatillos. It’s a great sauce to make when you need to tame the heat of some really hot chiles or make a milder sauce for people that can’t handle the heat.
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.