Posted at 1:00 pm by NativeNM, on February 3, 2023
I love making pizza on a cold day. I crank up the oven to 500 degrees and heat up my comal as the kitchen becomes warm and toasty. And then there’s the aroma of pizza baked to perfection that will linger on within the kitchen. I’s been awhile since I’ve posted a new pizza, but I think this one is more than worthy of a post. It’s packed with healthy ingredients as well as flavor. Instead of tomato sauce, I brushed spinach pesto over the crust which goes perfectly with the spinach, artichokes and cherry tomatoes. I added some cooked chicken on top for Joe. I could go full vegetarian but he likes to have at least one meat on his pizza. The flavors blend so well together as they bake into the pizza. A sprinkle of toasted pine nuts over top gives it a little texture in every bite. As far as pizza goes, this one is at the top of my list.
Posted at 9:39 am by NativeNM, on January 27, 2023
What goes better with pasta and meat sauce than a warm crusty breadstick. Breadstick dough is pretty close to pizza dough, some say they are interchangeable. I find that most breadstick recipes add more sugar than pizza dough. Also breadsticks are baked at a lower temperature than pizza. But whatever the differences, wouldn’t you agree that breadsticks pair perfectly with pasta, soup or a salad. I did use my favorite pizza dough recipe as a guide but made a few tweaks that I think worked out pretty good. These breadsticks are crispy on the outside with a soft airy texture on the inside. Once they are out of the oven, brush some melted butter over each breadstick and sprinkle a mix of parmesan cheese, garlic, salt and Italian seasonings over top for the ultimate flavor burst. I could make a meal out of breadsticks and marinara sauce but I will try to curb my cravings. But I do think soup, salad and pasta with breadsticks will be on the menu this week until they are all gone!
Posted at 10:23 am by NativeNM, on January 20, 2023
It’s been a crazy busy time the last couple of month’s. Over the past few weeks we’ve had family in town to celebrate birthdays and the holidays. It’s the time of year when I can’t wait to be in my warm kitchen with the music cranked loud while baking pastries and pies to my hearts content! Joe’s family came in December to celebrate their Mom’s 90th birthday which happens to be on Christmas Day. Joe and Josh also celebrated birthdays just a few days later. Josh and Cameron didn’t make it here for Christmas as they are always busy with work over the holidays, but they took time off in January to come home and spend a few days. It’s been over a year since I’ve seen my boys and that’s just too long! They both have limited kitchens and need an easily prepped meal after a long day at work so this recipe is for them. This is an easy go to meal that you can make in the time it takes to boil water and cook the pasta. It’s made with fresh ingredients that tastes incredible. It’s also interchangeable in that you can add more veggies to the sauce or change the protein. A side of leafy greens or roasted veggies makes this a complete meal.
Posted at 10:32 am by NativeNM, on December 31, 2022
As promised I share with you these decadent gooey Dulce de Leche Sweet Rolls! And in every soft layer you will find pieces of candied pecans and topped with a coffee glaze that is out of this world! This has been on my bucket list for the longest time. Dulce de Leche is creamy and tastes similar to caramel sauce, however there are subtle differences between the two. While caramel sauce is made with sugar, water and heavy cream; Dulce de Leche is made with sweetened condensed milk. Caramel sauce only takes a few minutes to make, but it takes a few hours for sweetened condensed milk to simmer into a creamy caramelized sauce aka Dulce de Leche. While I would have loved to make my own Dulce de Leche, I was in a pinch for time and picked up a jar that was ready to go. Sometimes giving yourself a break is a good thing. I did make time to spice up some pecans with some sugar and spice that truly made these rolls special. The inspiration for these rolls and especially the coffee glaze is inspired by Yvette at Muy Bueno Cookbook. From my kitchen to yours, I hope 2023 will be a year filled with good health, happy times and delicious food to be shared with those you love!
Posted at 10:56 am by NativeNM, on December 30, 2022
I hope you all had a wonderful Christmas with your families. I look forward to hearing about your holiday traditions and delicious food with all the trimmings. One of my favorite things to make around the holidays is sweet rolls. Every year I make a batch of Brioche Cinnamon Rolls as well as something new that we haven’t tried before. Lets face it, sweet rolls are my weakness and the holidays just wouldn’t be the same without a delicious sweet roll on Christmas morning. This year I made two new versions. First up is a sweet roll filled with sweetened cream cheese and raspberries topped with a lemon glaze. It all starts with my favorite brioche dough that never fails. These delicate soft layers almost melt in your mouth while the filling and glaze contrast the sweet and tart flavors. It’s the perfect roll to go with your morning coffee or tea. That said, I think every new version of sweet roll is perfect. I can’t choose, they are all my favorite! While you contemplate these sweet rolls, I hope to tempt you with my next post which features a decadent sweet roll with candied pecans! Happy New Year!
Posted at 9:28 am by NativeNM, on November 15, 2022
I’m going back to an old favorite that I used to make when my boys were young. They always loved these chicken breasts that were stuffed with creamy cheese. Back then I made them to order, stuffing with whatever they wanted, sometimes a dollop of whipped cream cheese and avocado or cooked bacon bits with roasted tomatoes and fresh mozzarella. Anything goes if it will fit inside a chicken breast. These days one chicken breast is enough for Joe and I to share. We both enjoy them stuffed with green chile and Oaxaca cheese. Oaxaca cheese melts so creamy and tastes so good. To finish it off I spooned egg wash over the stuffed chicken breast and then dredged it in panko crumbs for a crisp coating. Once pan fried on both sides place in a preheated oven to finish baking until the chicken is cooked throughout and the cheese is bubbling. Serve alongside your favorite side dish and you have a complete meal that is simply delicious!
Posted at 1:18 pm by NativeNM, on September 28, 2022
I’ve taken some time off to enjoy the last days of summer. The last few weekends we’ve been hiking and traveling to some of our favorite places like Santa Fe and Taos. Pretty soon the fall colors will be dotting the landscape and we’ll be out again enjoying the crisp air and taking photos. But throughout August and September we’ve been enjoying New Mexico’s green chile season. It’s one of our favorite times of the year with the aroma of green chile roasting in the air, well there’s nothing better. This green chile and cheese quiche has been on my bucket list for awhile and it seemed like the perfect time to give it a try. I thought a hash brown crust seemed appropriate for this particular quiche and it turned out so good. I simplified the prep work by using dehydrated hash browns to make the crust. I’ve tried several recipes using them and they always come out just as good if not better than making hash browns from scratch. Once the crust is prepped I added a layer of grated cheese and then poured the green chile and egg mixture over top. This savory quiche baked to perfection leaving a crispy outer crust with fluffy eggs and spicy chile in every bite. I added a few bacon bits on top for Joe and I but you can keep it vegetarian if you like. We ate half of it over the weekend and saved the leftovers for later. Would you believe the leftovers were even better the next day? Oh yes they were!
Over the weekend, Joe and I spent a day in Taos, NM. We love Taos for their small town charm, the local artistry and the food! We could spend hours walking through the plaza, surrounding shops and art galleries. On Saturdays the plaza is packed with a farmer’s market, artisan breads, local crafts and music. When we started to get hungry we stopped at a food cart for some street tacos. We ordered a Carne Asada and a Poblano taco which were both amazing! The poblano tacos had a miso vinaigrette which sounded a bit strange (at least to me) but it really worked. Joe absolutely loved it and couldn’t stop talking about it so I took a picture of the menu with the intention of recreating it at home. Since it’s green chile season here in NM I thought I would use them in place of the poblano. I picked up some “Hatch” green chile and fresh corn at the market and roasted them on the grill. Then I prepped the miso vinaigrette and made a small batch of picked red onions in the morning so that they had time to marinate. With all the prep work taken care of, the tacos took no time at all to put together. My Hatch green chile had a bit more kick than the poblano version but no matter what you choose your taste buds will smile. There are so many flavors going on in these little tacos and it all comes together in a very good way!
Another year, another birthday pie! Every summer I make myself a peach pie, cobbler or crisp with different variations of crusts, toppings or sometimes pairing peaches with berries. A couple month’s ago I came across a recipe for “Apricot, Blue Corn and Pecan Crisp” from FarmersMarketNM.org with an amazing topping that I couldn’t resist. It reminded me of my “Peach Pie with Pecan Crumble”, that I made a few years back, but with a new twist. The most delicious peach pies starts with summer ripened peaches. In my experience, mid to late July is the best time to start finding those juicy, flavorful peaches that taste so good. And then you have to decide what kind of topping, whether it be a traditional crust or a crumble topping made with oats and flour, butter, sugar and nuts. This topping with blue corn flour has a slightly different texture; you may find it more grainy than using all purpose flour but it has a hint of saltiness in the topping that tastes so good with the sweet peaches. Add a dollop of vanilla ice cream and you will have the perfect summer dessert!
August in New Mexico means it’s green chile season! The harvesting has begun and any day now you may start seeing “Hatch” green chile in your grocery store no matter where you live. The roasters are fired up and the aroma of roasted green chile is in the air. As soon as I found them in the grocery store I picked up a dozen and roasted them myself on the grill. They had the perfect amount of heat and had so much flavor. I’m always trying to find new ways to incorporate green chile into everyday recipes and thought it might taste good in a loaded baked potato salad. Oh my goodness, this turned out better than I could have imagined. Joe isn’t a fan of traditional potato salads but he loves this version. Instead of mayo I used a low fat sour cream and seasoned it with dehydrated green chile powder, salt and garlic powder. Limiting the cheese and bacon makes for a lighter version but didn’t skimp on flavor. Adding roasted green chile was the perfect addition to the mix. Try it fresh when the potatoes are still warm enough to slightly melt the cheese. You will be amazed when you take a bite of the warm cheese and green chile combined with the creamy potatoes. It’s Muy Bueno!