Latin-Salsa-Chicken-19

In the mood for some meat and potatoes . . . I found a recipe for Latin Pork and Potatoes in the local paper that looked intriguing.  It was an easy one pot meal but the list of ingredients seemed to be a bit on the bland side.  So I changed it up subbing in chicken thighs for the pork chops and adding salsa flavors to the pot.  It was an amazing blend of flavors with chicken so tender and juicy surrounded by potatoes, onions, green chiles and garlic in a brothy tomato base.  It made a hearty meal with a hunk of french bread on the side to sop of any leftover juices.
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Green-Chile-Deviled-Eggs-7

One thing my family always asks for is deviled eggs for Easter.  It’s like a guilty pleasure that we indulge in every year and just wouldn’t be the same without a platter filled with them.  I always make my “Classic Deviled Eggs” and I will again this year but the cook in me wants to try new things.  I’ve always wanted to try this recipe that I’ve had tucked away for many years from Chile Pepper Magazine.  It has all the ingredients a New Mexican would love with a little bit of green chile, chives, cilantro and lime juice.  Combined with the cooked egg yolk a mixture of mayo and sour cream will make a savory filling which will be a perfect compliment to a sweet slice of honey ham.

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Lemony-Brownies-11

Josh and I recently went home to NM for Spring break where the trees were in full bloom. They were so beautiful and vibrant with the colors of light and dark pinks, purples, yellows and white. Here in the Midwest it’s just beginning to feel like Springtime with the lush green grass coming back to life and blossoming flowers on the fruit trees.  It puts me in the mood for a fresh and citrusy treat.  For me, lemons and sunshine go hand in hand and a lemony dessert seems just the thing this time of year.  I thought it was the perfect time to make some Lemony Brownies.  I have to give my sister Kat credit for turning me on to this delicious treat.  She told me they were one of her favorite things and that I would love them . . . I have to say, they are delicious!
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Strawberry-Lemonade-Sorbet-13

A few warm days is all I need to get in the mood for Springtime.  Any day with sunshine and above 50 degrees is a day to be outdoors and watch the Robins that have just returned home.  It’s a sure sign that Spring is just around the corner when the trees begin to bud and my outdoor herbs start to break through the ground.  I think of lemons in Springtime with the colors of sunshine.  Some fresh squeezed lemonade would be refreshing but what I really wanted was some sorbet.  Along with a bag of lemons, I found some bright red strawberries to add to the mix for a Strawberry Lemonade Sorbet.  A frozen treat that was not too tart and not too sweet.  
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Chicken-Cacciatore-17

In need of some comfort food, I’ve got the perfect dish.  A bowl of chicken cacciatore with some creamy polenta will make you feel right at home.  It’s one of the most flavorful dishes you could make and the chicken practically falls off the bone.  So easy to make, everything goes together in a dutch oven to simmer for 30 minutes to an hour.  I love it with a side of creamy polenta but it depends on the mood.  The spicy tomato gravy is so delicious you can pair it with pasta, rice or even mashed potatoes.   (more…)

Steak-and-Green-Chile-Pizza-12a

A few years ago California Pizza Kitchen had a steak pizza on the menu that had seasoned steak and green chile.  It was my favorite pizza with a thinner crust, spicy tomato sauce with freshly roasted chiles and seared steak.  No longer available, I decided to make my own version.  The perfect sauce would have been Rotel tomato sauce, but turns out it’s been discontinued too, can’t find it anywhere.  Oh Rotel . . .  how could you, I loved that sauce and used it for many of my recipes, what to do now?  I had to find an alternative which I did after a trip to the Mexican market.  In the end it all came together with a new thinner crust that had a light crunch in every bite and tasty pieces of seared steak and roasted chiles.  It’s definitely a keeper and staying on my menu! (more…)

Crawfish-Po-Boy-9

This is the time of year that I start to get cabin fever.  I’ve had my fill of winter, boy has it been a long cold winter, and I’m ready to move on to spring, how about you!  I’m ready to move on from the soups and stews that we all cook up in the winter and on to something with a little more spice. Something you can hold in your hand or eat with a fork instead of a spoon.  I found a package of frozen crawfish tails at the store the other day and thought a Po Boy sure would be good.  Then I went to pick up some lettuce and tomato to dress the sandwich when I found some slightly green tomatoes.  They were starting to ripen but still green on top and firmer than a ripe tomato.  That just made my mouth water thinking about a fried green tomato alongside crispy crawfish tails and remoulade sauce.
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