Posted at 1:59 pm , on September 17, 2019
One of my new obsessions is Carne Adovada. Carne adovada is cuts of pork that has simmered in red chile for several hours. It’s so flavorful you could eat it straight out of the bowl by itself. However, most of the time it’s used as a filling for enchiladas, tacos, burritos, chimichangas or sopaipillas. Every time Joe and I go out for Mexican food, I try both red and green chile which is referred to as “Christmas” so that I can find the best tasting red and green chile around town. One of the most memorable meals we had this summer was at Little Anitas, a family owned retaurant that’s been around for 40 years. I ordered the carne adovada chimichanga smothered with both red and green chile. I can’t say enough about how much I loved their chimi. The meat was so flavorful and tender, however it was milder than it appeared. Every bite was enhanced by the combination of red and green chile with melting cheese. I couldn’t wait to come home and jot down some notes on what I tasted and what made it taste so good. I first made a sauce with just NM red chile pods which is the traditional way but it turned out way too spicy for this girl. Then I made a sauce with half NM red chiles and half Guajillo chiles. The heat of the sauce was still a bit on the hot side but it turned out to be our sauce of choice. I think if you like red chile sauce, it’s fun to mix and match the dried chiles to get different flavors. For example I have always loved the taste of Ancho chiles and still to this day add them to some recipes. The color of the sauce will vary because of the colors of the dried chiles. Anchos are very tasty but make a very dark red, almost rusty red sauce. I made a big batch so that we could eat what we wanted and freeze the rest. Any leftover carne adovada and sauce will freeze well and make an easy meal next time those cravings kick in.
Posted at 10:23 am , on August 28, 2019
I don’t remember a summer in recent years when I’ve done so much grilling. Good thing I love to grill because my indoor kitchen has been under construction all summer long. I’ve been making the most of it while trying out new recipes. These apricot glazed pork kabobs may be one of the tastiest meals we’ve had all summer. It’s a simple kabob with cubed pork loin and thick sliced bacon. Thick cut bacon is a must or it will char way beyond the crispy caramelized end bits that make this so tasty. I bought a pork loin and sliced it into pork steaks that I could put up in the freezer. Depending on size 2 – 3 thick sliced pork loin steaks plus 4 thick slices of bacon will make plenty for two people. Add some grilled corn, onions, zucchini, or red pepper on the side to complete the meal. Or if you prefer grilled peaches, plums or pineapple also taste great alongside apricot glazed pork.
Posted at 11:54 am , on August 20, 2019
It’s been awhile since I’ve added a recipe. My kitchen has been under construction since mid May which we estimated to complete over a couple month’s. Sometimes well made plans don’t always work out though. We fell behind schedule but hope to have the total remodel completed by the end of August. Joe and I are doing a lot of the work ourselves with a little bit (actually big) help of a contractor who is helping to make it all happen. I haven’t had my stove hooked up until recently but without a sink to clean up, I’ve been making do with a more simple menu, meals that don’t require a stove or extra dishes. I shouldn’t complain though, it’s summer after all and most days I can grill outdoors. This weekend I was inspired by a recipe from “Fork in the Kitchen” , a Burrata Pesto Tomato appetizer that was so visually appealing, I had to give it a try. I tweaked the recipe so that it required no cooking and it turned out oh so good! Once you taste the creamy burrata cheese with freshly made pesto and sun-dried tomatoes layered on soft french bread it’s hard to stop!
Posted at 11:46 am , on June 7, 2019
Is it Summer yet? Maybe not officially, but after Memorial day it feels like summer break for most folks. Time to enjoy being outdoors whether it be time away on vacation, or just getting outside in your own backyard. When my kids were growing up we would make s’mores using the simple ingredients of store bought graham crackers, marshmallows and Hershey bars. I’ve been making marshmallow creme for several years and always wondered how s’mores would taste with that delicious whipped creme. Then I thought why not go all the way and make graham crackers too. And you know what . . . they turned out great. I had my doubts, but I am pleasantly surprised at how easy it was to put together and how tasty they are. The marshmallow creme recipe makes approximately 6 cups, more than enough for the graham crackers and chocolate. No worries, there are so many recipes to use marshmallow creme. Some of my favorites are dark chocolate cake with marshmallow creme icing, s’mores blondies, or rice crispy treats!
Posted at 10:39 am , on May 10, 2019
Breakfast in New Mexico is an experience unlike anything you might taste elsewhere. The combination of red or green chile, beans, potatoes and eggs along with tortillas or sopaipillas are common. In many restaurants you will find breakfast served all day, every day. The breakfast menu’s of today are more creative and amazing than ever. Most weekends Joe and I will go out for breakfast or lunch to try some of the local favorites around town. We found a gem in “Hot Tamales” located in Rio Rancho. We have been there several times and have been impressed each time by the flavors and creativity they inspire. One of Joe’s favorite meals is #64 Relleno and Eggs. It is described as a green chile cheese relleno with 2 eggs any style, topped with your choice of red or green chile and served with papitas and a sopaipilla. Now that’s a breakfast!! Anytime we talk about breakfast “Hot Tamales” comes up, and is also the inspiration for this breakfast skillet dish. Enjoy!
Posted at 11:39 am , on April 12, 2019
Adapted from Carlsbad Cravings “Pineapple Ginger Chicken”, this recipe has become one of my favorite go to meals whenever I have fresh pineapple on hand. It’s bold in flavor yet has a fresh taste, if that makes any sense. I don’t think you would find anything better if you ordered it in a restaurant. The burst of flavors that are in every bite along with the aromatic pineapple, ginger and garlic will enhance your senses for a very satisfying meal. Most recipes I would scale down for just the two of us, but the leftovers taste ever so good the next day.
Posted at 1:41 pm , on March 29, 2019
On our recent visit to the Florida Keys we enjoyed some really tasty seafood. On the last day we packed our bags and started the drive back to the mainland to get ready to catch our flight home. We stopped in Islamorada to have lunch and found this lovely restaurant called Lazy Days where we enjoyed an ocean view lunch from the second story patio. I was intrigued when I read the description of the “Billings Salad”. It was a big bowl of salad greens topped with Coconut Shrimp, Fried Cream Cheese, Apples, Grapes and Caramelized Walnuts with a Raspberry Vinaigrette. I wasn’t sure what to expect, I had never heard of fried cream cheese except in a Won Ton and as it turns out, the cream cheese filling tasted just like that. Their fried cream cheese was in the shape of large flat triangles and was warm and creamy. The shrimp and cream cheese completely covered the top of the salad. This salad looks very similar to the salad I had at Lazy Days although I made a couple of substitutions. It’s such a hearty salad and the warm cream cheese really compliments the rest of the ingredients. Whoever created this salad is genious! I’ve never had anything quite like it.
Posted at 11:40 am , on March 22, 2019
Today I’m sharing two of my favorite things. Not surprisingly, there are a lot of favorites going on in this bowl, but the main event is a well seasoned skirt steak and fries. I’ve always loved layers of flavors and this bowl has it all, including melted Monterey Jack cheese, sour cream, guacamole, chopped tomatoes, jalapenos, green onion and cilantro with a dusting of queso fresco cheese to top it off. I can vouch for these fries, I’ve been making them for years. They are baked in the oven, yet taste as if they were fried. They are lightly seasoned and stay crisp throughout the pile of layers. Now that it’s officially Spring, I’m looking forward to longer daylight, warmer days and more time to spend outdoors grilling. A good skirt steak is one of my favorites to grill, it tastes so good in dishes like this that can be sliced or cut into bite size pieces. I’ve been seeing a range of new recipes combining steak and potatoes sometimes called Steak Frites or Loaded Steak Fries which inspired this bowl. Remember when rice bowls were all the rage; I can’t wait to see these pop up on menus around town!
Posted at 1:23 pm , on March 12, 2019
As promised, I have another way to use the sauce that makes the best Al Pastor tacos. Taquitos are something I grew up on and have loved all my life. They are basically rolled tacos made with corn tortillas and filled with anything from ground beef to chicken to pork to steak; really you can fill them with anything that tastes good. And the fun part is that they are the best finger food made for dipping. Usually I dip them in guacamole or salsa but today I am going with green chile dip. Pork is the traditional meat when making Al Pastor and I’m going to take a small pork roast and cook it low and slow until it will easily pull apart with 2 forks. It may not be the traditional way of making Al Pastor pork but it’s just might just be the tastiest to roll up inside a tortilla yet. There’s not much else to say, except you gotta try these!
Posted at 4:04 pm , on February 22, 2019
I may have mentioned that we vacationed in the Florida Keys recently. We met up with Joe’s brother Chuck and our sister in law, Melody (whom I affectionately refer to as my sister of the heart). Mel found a little cafe tucked in the heart of Key West called Cuban Coffee Queen. She was an instant fan of their coffee and sandwiches and I am so glad she suggested we stop by for a quick bite. Her favorite is the Cuban Mix which is a more traditional Cuban sandwich with Mojo pork, sliced ham, cheese, pickles, mustard; you know what I’m talking about. But they also made some sandwiches that varied a bit from the traditional Cuban. I was intrigued by the Jose Marti which was loaded with Mojo pork, cheese, lettuce, tomato, onion and a horseradish mayo. Joe loves the traditional Cuban but I talked him into splitting a Jose Marti with me and it was fantastic. I immediately wanted to recreate it when we got home, of course Joe wanted his traditional Cuban with mustard and pickles so I made one of each. I researched how to make Mojo pork and found there are two ways to go about it. I could cook it low and slow in a citrus marinade until it pulls apart like shredded pork or marinate the pork first then roast it until the outer layer has caramelized leaving the inside of the pork moist and tender. I chose the latter and cut it into small bite size pieces to pile on our sandwiches. They tasted so good and much like the sandwiches we ate at the Cuban Coffee Queen. I can’t wait to make them again!