NativeNM

Author Archives: NativeNM
- New Mexico Frito Pie
  
  Posted at 11:11 am by NativeNM, on October 15, 2015
  This year Joe and I have gone to several fall festivals around town. We’ve been to Irish Fest, the Plaza Art Fair and Old Settlers Day. It’s a great way to spend a day at any of these events. We’ve had some great festival food which got me craving a NM favorite Frito Pie. Frito Pie is a staple at most festivals in NM. We eat it straight from the bag and the chili has to be New Mexican. It’s traditionally served with grated cheese and onions upon request. When I make it for myself, I like to add some shredded lettuce and diced tomato to the mix. It’s Muy Bueno! I’d like to give a shout out to the ladies at the Desert Rose Center in downtown Tucumcari, thank you for the beautiful Route 66 swatch of material. It goes perfect with my NM Frito Pie!
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green, Soups, Stews and Chili | 4 Comments | Tagged Frito Pie Chile, Frito's, New Mexico Frito Pie, New Mexico Red Chile Sauce
- Skillet Blackberry Bread Pudding with Lemony Whipped Cream
  
  Posted at 9:42 am by NativeNM, on October 6, 2015
  Bread pudding is one of my favorite things on earth. In fact, I’ve never met a bread pudding I didn’t like. I had my boys over for dinner and made this especially for them. They showed up about the time this came out of the oven and as soon as the pictures were taken it was devoured! Normally, I would take the time to make a loaf of brioche myself, but I found this great brioche bread at Sprouts that is so good! If you have a Sprouts store, you must try this bread. It’s already sliced and perfect for french toast and easy to cube for a pan of bread pudding. Adding just a hint of lemon juice to the sweetened whipped cream turned out to be a big hit. Another reason I chose this dessert is because this is my 300th post of An Inspired Cook. I thought this would be the perfect dessert to mark the occasion!
  
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  Posted in Breakfast, Dessert, Dutch Oven and Cast Iron, Recipes | 2 Comments | Tagged Blackberries, Blackberry Bread Pudding, Brioche Bread, Lemony Whipped Cream, Skillet Blackberry Bread Pudding, Skillet Bread Pudding
- Spicy Gumbo
  
  Posted at 9:08 am by NativeNM, on October 2, 2015
  Recently I cleaned out my freezer and found a little bit of this and a little bit of that. I had a small amount of shrimp, lagostino tails and an odd package of chicken thighs. So I decided to put it all together in a spicy gumbo which is one of my favorite one pot wonders. It makes a complete meal ladled over sticky rice with a crusty slice of french bread on the side. Traditional gumbo includes a holy trinity consisting of chopped onion, celery and green pepper, however I make mine with a duo of onion and red bell pepper. I’m just not into celery and green bells. However if you like them, throw them in too and just cut back on the onion and red bell. It’s hard to find the Southern tastes of New Orleans here in KC but having a bowl of gumbo takes me there!
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Soups, Stews and Chili | 0 Comments | Tagged Gumbo with Chicken, Roux, Shrimp and Lagostino Tails, Spicy Gumbo
- Brown Butter Salted Caramel Snickerdoodles
  
  Posted at 9:56 am by NativeNM, on September 25, 2015
  My husband Joe is a cookie monster! He loves all cookies, but especially ones that have a contrast between sweet and salty. These snickerdoodles are very soft and gooey with melting caramel bits, rolled in cinnamon and sugar and lightly sprinkled with grey sea salt. Made with brown butter gives off a nutty aroma as well as a taste that is hard to describe other than heavenly. Beware the addiction that follows after taking your first bite. It’s hard to resist just one more!
  
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  Posted in Cookies, Recipes | 0 Comments | Tagged Brown Butter, Brown Butter Salted Caramel Snickerdoodles, Cookies, Grey Sea Salt, Kraft Caramel Bits, Salted Caramel Snickerdoodles, snickerdoodle cookies, Snickerdoodles
- Chicken Madeira
  
  Posted at 9:15 am by NativeNM, on September 18, 2015
  This tasty Chicken Madeira is a popular dish served at the Cheesecake Factory. They have an extensive menu and I’ve tried several dishes but was unaware of this dish until my sweet friend Paula told me about it. She knows me well and thought I would find it delicious. She was right, I loved it at first bite! The chicken is smothered in melted fresh mozzarella and drips into the sauce which is flavored with Madeira wine and beef stock. The mushrooms are hearty and taste so good alongside a heaping dollop of mashed potatoes. It’s comfort at its best and very simple to make. There are many copykat recipes to choose from and I tried to take the basics and make it as close to the original as possible. I think I came pretty close. Hope you enjoy it!
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes | 4 Comments | Tagged Baby Portabella Mushrooms, Beef Stock, Cheesecake Factory's Chicken Madeira, Chicken Madeira, Fresh Mozzarella Cheese, Madeira sauce, Madeira Wine, Mashed Potatoes
- Mexican Street Corn
  
  Posted at 9:01 am by NativeNM, on August 21, 2015
  A few weeks ago I spent a few days with one of my oldest and dearest friends, Paula. We’ve been friends since 7th grade but lost contact for a few years when we got married, had our families and lived so far apart. We have since reconnected and found that old friends never lose touch, they just start up where they left off and keep on going. And now we have new memories to build on. During Paula’s visit we cooked some fun meals and ate out to taste some of the local favorites. We didn’t go hungry, that’s for sure! When we were chatting about food she mentioned her favorite roasted corn with a mayo based sauce that is out of this world. It sounded so scrumptious that I started looking up recipes. I found several different variations and came up with a combination that sounded tempting. Thanks Paula for the tip, my family may never go back to butter again!
  
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  Posted in Recipes, Red or Green, Side Dishes | 0 Comments | Tagged Grilled Corn, Guajillo Chile Flakes, Hellmann's Mayonnaise, Mexican Street Corn, Queso Fresco Cheese
- Homemade Mustard and Ketchup
  
  Posted at 9:12 am by NativeNM, on August 14, 2015
  Have you ever wanted to make your own mustard and ketchup? I know that I have, but never knew how easy it could be. In less than 30 minutes I found I could make both and in my opinion tastes better than anything you can buy in the store. Josh came over one day and we set out to try different versions to see what tasted best. For the ketchup we tried a quick version which was made with a tomato paste base. It had just the right texture, was slightly sweet and had a very good taste. The other version was slow cooked with crushed tomatoes which we both decided tasted more like tomato soup than ketchup. Needless to say it’s not something worth posting. On the mustard side we tried mustard powder and mustard seeds. The mustard powder dissolved in minutes with water and vinegar with spices and thickened with some homemade Wondra flour. It’s spicier than your bottle of French’s you have in the pantry, so you may want to spread it lightly. But it has a wonderful flavor that makes every sandwich, burger or brat taste so good. The mustard seeds needed to soak overnight, then ground and strained but I could never get the same flavors to come out as I did with the powder. Maybe I need to give it another try but for now mustard powder is the tried and true. You can be sure that in a pinch you can have homemade mustard and ketchup in a matter of minutes with just a few simple ingredients.
  
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  Posted in Condiments and Sauces, Recipes | 0 Comments | Tagged Homemade Ketchup, Homemade Mustard, Ketchup from Scratch, Ketchup made from Tomato Paste, Mustard from Scratch, Mustard made from Mustard Powder, Mustard Powder, Wondra Flour, Wondra Flour Recipe, Wondra Flour Substitute Recipe
- Grilled Steak or Chicken Burrito Bowl
  
  Posted at 8:42 am by NativeNM, on July 22, 2015
  I love big ole burritos stuffed with everything. Sometimes I take the time to make a big batch of them that will last us for several days. And sometimes I wrap them up to freeze for an easy meal later on. I’ve been wanting to try a burrito bowl which is so popular these days. I must admit it is much easier to just layer a bowl with my favorite meat and toppings but I missed the tortilla so I toasted one to have on the side. This is literally a bowl of my favorite things starting with grilled steak and chicken that is spicy and flavorful. More goodness comes with a scoop of fresh guacamole, salsa verde, roasted corn salsa, seasoned black beans, sour cream, Oaxaca cheese and cilantro lime rice. Most everything was made from scratch but there are short cuts you can take to make the prep a little easier. There is a visual appeal of a burrito bowl that you don’t get with a traditional burrito that is smashed together once you roll it up. So the question is, do you prefer steak or chicken or both?
  
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  Posted in Entree, Recipes, Red or Green, Salsa, Guacamole and Dips | 0 Comments | Tagged Burrito Rub, Cilantro Lime Rice, Fresh Guacamole, Grilled Chicken Burrito Bowl, Grilled Steak Burrito Bowl, Grilled Steak or Chicken Burrito Bowl, Oaxaca Cheese, Roasted Corn Salsa, Salsa Verde, Seasoned Black Beans, Sour Cream
- Sweet Roasted Tomato Brushetta with Bacon Bits
  
  Posted at 11:02 am by NativeNM, on July 17, 2015
  In June, Joe and I spent a few days vacationing in Florida. We spent the majority of our time near Cocoa Beach where we enjoyed long walks along the beach. Also, we spent a day at the Kennedy Space Center which gave us chills at times taking in all the history of the space program. They house the Atlantis Space Shuttle there and it’s an amazing sight to see in person. One day we drove inland for a day trip to Orlando and spent a few hours at Downtown Disney. We weren’t there to go to the theme parks, just a day to spend walking around and enjoying the atmosphere, shop and enjoy some good food. We stopped by Wolfgang Puck’s Cafe and enjoyed a light lunch. I wasn’t particularly hungry so I ordered the Bruschetta with roasted tomatoes, pesto, topped with fresh arugula and shaved parmesan. The first thing I tasted was the tomatoes. The texture was thicker than roasted tomatoes and had a caramelized sweetness that tantalized my taste buds. Every bite was an experience in sweet tomato flavors with a hint of saltiness in the background. The pesto was fresh with olive oil dripping over the side of the toasted bread and it was all topped with fresh arugula and shaved parmesan. I made a note to self to make this when I got home. My version is close but I added some bacon bits and brushed my Arugula pesto over the bread with some chiffonade basil leaves. I made a little sugary blend to sprinkle on top to try and recreate that sweet caramelized flavor. I came pretty close, see what you think!
  
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  Posted in Recipes, Side Dishes, Snack | 3 Comments | Tagged Arugula Pesto, Bruschetta, Bruschetta Sugar, Sweet Roasted Tomato Bruschetta with Bacon Bits, Wolfgang Puck's Bruschetta
- Fried Green Tomato Salad with Aussie Shrimp and Remoulade Dressing
  
  Posted at 8:59 am by NativeNM, on July 14, 2015
  It’s the perfect time of year to enjoy a platter of fried green tomatoes. Every summer I can’t wait to try them in some new recipe. This year I made a salad loaded with quartered fried green tomatoes, Aussie shrimp, bits of fried bacon and the most delicious remoulade dressing I’ve tasted since the old days at the Cafe Oceano in Albuquerque. The Cafe is long gone now but I still remember the days of chalkboard seafood specials and the house remoulade dressing which was so good in my memory. This salad is like a serving of Southern hospitality with warm tomatoes, spicy shrimp and bacon on top. But don’t worry if you have any leftovers. Even chilled, this salad tastes great!
  
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes | 0 Comments | Tagged Aussie Shrimp, Bacon, FGT Seasoning, Fried Green Tomato Salad, Fried Green Tomatoes, Green Tomatoes, Remoulade Dressing
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