Posted at 8:49 am , on April 29, 2014
We’ve been dodging April showers this past week. They’ve been more like downpours than showers at times. The first day we had a reprieve I wanted to get outside and pop the cover off the grill. Over the winter month’s I used the wok to cook my veggies but today I thought I would cook outside and enjoy some sunshine. I sliced some zucchini, baby bella mushrooms and onion that tasted fantastic with a drizzle of lemon flavored olive oil, salt and pepper. I paired the veggies with some tortellini, tomatoes and herbs to make a healthy vegetarian pasta dish.
Posted at 8:22 am , on April 25, 2014
I am not shy about how much I love sorbets. Sorbets are so refreshing and take little time out of your day to make. I’ve been a little obsessive lately trying different fruity combinations and this is definitely one of the best!! I am partial to citrus flavors and the fusion of grapefruit, lime and margarita is hard to beat. Joe and I kept stopping by the freezer for “just a taste” and it was gone in no time. So I made a smaller batch and poured into popsicle molds to see how they would freeze. It was like a frozen margarita on a stick, a fun adult treat that we will be enjoying a lot this summer!
Posted at 9:25 am , on April 22, 2014
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.
Posted at 9:02 am , on April 18, 2014
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.
Posted at 9:20 am , on April 15, 2014
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!