Posted at 11:03 am , on March 10, 2020
Anytime I don’t have a plan for dinner my backup is always breakfast. Joe loves breakfast more than any meal so I try to make it special. Recently breakfast quesadillas have been top of the list. Oh, the taste of those crisp flour tortillas loaded with melting cheese, fried potatoes, bacon and fluffy eggs. If that’s not enough you can add other ingredients including sausage, ham, green chile, red pepper, green onion, avocado . . . it’s really whatever you choose. And don’t forget to spoon some salsa or green chile sauce over your quesadilla to spice things up. It’s definitely a meal worthy of breakfast, lunch or dinner.
Posted at 1:31 pm , on October 22, 2019
Scones were the first thing that come to mind when I made prickly pear jelly. I had just found a recipe online for tea scones and thought they would be perfect with my jelly. Honestly, I could eat scones every day of the week with their slightly sweetened dough and crunchy texture. Have you ever wondered what the difference is between a biscuit and a scone. They are quite similar but a scone has an egg added to the dough while a biscuit does not. Who wouldn’t want to pry one apart and add a spoonful of your favorite jelly or jam. One thing I’ve learned since we moved to a higher altitude is that recipes with a leavening agent need to be adjusted. Here in Albuquerque we are above 5000 ft. sea level where Kansas City is below 1000 ft. sea level. My cookies and scones were expanding way too much so decreasing the baking soda or baking powder became necessary. Also I have experienced having to alter the amount of wet ingredients to dry when making a dough. Our dry climate makes it sometimes necessary to add additional liquids to bind the dough together. Something I need to remember when baking!
Posted at 8:42 am , on October 10, 2019
I set aside two jars of prickly pear juice to make jelly. It reminded me of my Mom and how she used to can everything including jellies and jams in big huge canning pots. This was a much smaller scale so I found a different method to preserve the jelly by covering the sealed jars in a hot water bath for 10 minutes. When they cooled you could hear the lids make that popping sound that tells you they are sealed. I found some low sugar pectin which allowed me to cut down on the sugar as well as quicken the process. In no time I had a little more than 3 jars of prickly pear jelly. I couldn’t wait to taste it so I made a batch of tea scones to go with the jelly . . . absolutely delicious!
Posted at 1:24 pm , on October 9, 2019
When making the prickly pear syrup, I must confess it took two tries. I looked up recipes on pinterest and it appeared to be a simple process of mixing the prickly pear juice with water, sugar and lime juice and cooking it down to a syrup. I tried this method and although I stirred it often, it had a burned taste as if it were scorched. I tried it in my lemonade and believe me it was awful!! So I decided that the juice was the star of the show and all it needed was to be thickened into a syrup. I tried making a simple syrup first along with the lime juice and adding the prickly pear juice at the end of the process and it tasted fruity and delicious. One cup of prickly pear juice made 2 1/2 cups of syrup. I put aside the two cups into 1/2 pint jars and saved the rest. It adds a refreshing fruity taste to any tea or lemonade.
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 2:12 pm , on February 19, 2019
Joe and I recently took a few days to visit family in the Florida Keys. We loved the warm sunshine and tropical weather. The ocean is beautiful, the food is great and family time was the icing on the cake. However, traveling included early wake up calls and long flights which was tiresome. I needed caffeine and sugar to keep me alert when I couldn’t get moving on those early mornings. After we went through TSA security I treated myself to a pastry and coffee. It’s one of those things I only have occasionally because I’m so addicted to it, hence the coffeecake. I’m still trying to reign in my indulgence, but until then I’m going to eat cake! What goes better with coffee than a sweet slice of coffeecake. I tell myself the blueberries are to make it healthier although I doubt anyone would believe me. It has such a moist texture and the warm blueberries just melt into the cake. Lemons are notoriously tasty with anything blueberry so I drizzled a lemony glaze over top. It’s like a little slice of heaven on a plate!
Posted at 9:25 am , on November 14, 2018
It’s apple season and I for one can’t think of anything more delectable than an apple cinnamon roll with a bit of caramel sauce and caramel glaze drizzled over top. And for a little crunch add a few sweet cinnamon pecans to the mix. What a way to welcome friends and family around the holidays with the aroma of cinnamon and apples fresh from the oven. I’m making a batch of sweet rolls to put in the freezer for the holidays. They can easily be thawed and reheated in the oven for a delicious breakfast or brunch. And if by chance there are any left, break off a piece to dunk in your morning coffee, it’s a real treat!
Posted at 2:11 pm , on September 28, 2018
Before we moved back to New Mexico, Joe and I had one last breakfast at “First Watch”, one of our favorites. They serve breakfast and lunch and we always have a hard time deciding because everything on their menu sounds and tastes so good. Occasionally they add a few seasonal items to the menu that is served for a short period of time. This was one of them. I have always been a fan of lemon and strawberries and these toppers take the cake . . . or should I say pancake! Usually I go for something savory like a benedict or toasted sandwich with fruit on the side but on this day I was craving something sweeter. And while the strawberries were perfectly sweet, the lemon curd was quite tart. Maple syrup was on the table but after the first bite there was no need to add anything more. The pancakes were light and slightly creamy like a dutch baby, with a crispy outer crust. When I taste a dish this delicious I usually write it down with notes as to the ingredients, taste, and texture for future reference. It’s taken me awhile to recreate this one but it was well worth the wait!
Posted at 3:20 pm , on August 16, 2018
It’s chile season here in New Mexico! I have missed you so! It’s been too many years since I’ve been home to enjoy the aroma of roasting chiles in the air. Ask any New Mexican and they will tell you that this is a most special time of year. Today I’m sharing a favorite breakfast dish and taking it up a notch to make it even more scrumptious if that’s possible. An eggs benedict with a fry bread base, topped with bacon, poached eggs and a green chile hollandaise sauce ladled over top. Making this for just the two us us presented a dilemna of scaling everything down from the fry bread to the hollandaise sauce. As much as I tried it’s really perfect for four. It’s also a time sensitive dish to make given that everything needs to be prepped and cooked at the same time. Fortunately for me, Joe volunteered to help out and together we had everything prepared and assembled in no time. When you taste that first bite, your taste buds will swoon. This is by far my favorite hollandaise sauce, so creamy and flavorful with freshly roasted green chile. And if you take the time to make these light and airy fry breads, you will wonder why you haven’t done this sooner. At least that’s what I’m thinking!
Posted at 2:07 pm , on February 2, 2018
One of my favorite memories of my Mom was the time she made donuts. She only made them once or twice but the memory stood out for me as she would cut the little rings of dough and drop them in hot oil to fry. They would come out of the fryer just for a minute and then she would dunk them in icing. At that point they were up for grabs! As fast as she could make them, we would eat them. I remember her donuts as one of the best things I ever ate. They are made from ingredients that were commonly used in the 50’s and 60’s which is why I call them vintage. The recipe includes Pet Milk and Crisco which were staples in our kitchen when I was growing up. I doubt you would see them listed in a current recipe today. Half were made with glaze and the other half with cinnamon sugar. The best part is eating them as soon as they are dipped in the glaze or cinnamon sugar. They taste so light and airy and for that moment they are the best thing ever!