Posted at 9:29 am , on November 20, 2018
For the first time in many years Joe and I will be spending Thanksgiving by ourselves. In years past we always spent the day with Joe’s mom. Our boys would also be there to feast on the traditional turkey and stuffing. This year has been a transitional year, Joe and I moved back to New Mexico about 6 month’s ago. Josh spent a year “down under” for the adventure of a lifetime traveling throughout Australia. He spent 6 month’s working at an observatory near Coonabarabran, which he called his second home. He met so many folks from all over the world and along the way made some lifelong friends. Cameron remains in the Kansas City area and is now part of the management team at Monster Mountain where he continues to share his love of rock climbing indoor and outdoor. He maintains and creates routes for the wall and coaches a group of young climbers that he is so proud of. We have a lot to be thankful for. Josh arrived back in the states on Halloween just in time to pass out candy and stayed with us for the past couple of weeks. He made plans to spend the holiday in California, but before he left for “The Golden State” he wanted us to share a Thanksgiving feast with all the trimmings. I just couldn’t see cooking a turkey with all the side dishes for just the three of us so we cooked up a smaller version that tasted just as good as having a traditional meal. It’s pretty simple and takes way less time to make. We layered slices of toasted artisan bread with baked chicken or (sub turkey breast) layered with stuffing, gravy and a dollop of cranberry sauce. Of course I had to have mashed potatoes and gravy on the side. It is the most delicious meal to make if you want to make a feast for just 2 or 3 people. Also this would be a great way to use any leftovers for those who have a traditional roasted turkey with all the trimmings. Whether you are entertaining for two or want a way to make your leftovers taste just as good as your Thanksgiving meal, give this layered open faced sandwich a try. Happy Thanksgiving!!
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 12:26 pm , on August 7, 2018
Joe and I are enjoying being back in Albuquerque and trying some of the local restaurant favorites. While I cook most of our meals during the week, on the weekend we try to get away from the daily grind and nearly always go out for a bite to eat. One Saturday we tried a new place, at least it’s new to us called Filling Philly’s. They feature steak and chicken philly cheese steaks as well as meatball sandwiches. But what caught our eye was the Green Chile Philly. I can tell you my mouth was watering just reading the description. And it didn’t disappoint, It was delicious!! The distinct difference between my cheese steak and Filling Philly’s is the cheese sauce. They use cheese whiz which does taste good but I envisioned a creamy Oaxaca cheese sauce. Oaxaca cheese melts so creamy and makes the best cheese sauce and dips. I especially love it paired with green chile. My love of cheese steaks have no bounds, this one has to be one of the best!
Posted at 10:11 am , on March 2, 2018
Those who are close to me know that I am no fan of coconut, however I do like fried coconut shrimp. It’s a weird thing, I know, most people love coconut but it’s never been my thing. I think one reason why I like this coconut shrimp is that the coconut is fried and has a toasted flavor. I also like the crunchy texture versus fresh coconut which reminds me of eating sweet grass. My whole family loves coconut shrimp plus they’re quick and easy to make. I found endless recipes for Red Lobster’s coconut shrimp which taste pretty darn close to the original. Most people deep fry their shrimp, however I pan fried them which worked just as well and made for a much easier clean-up.
Posted at 1:14 pm , on February 21, 2018
Sweet and sour pork is normally pork that is battered and fried, combined with onions, peppers and pineapple with a rich sweet and tangy sauce. For a healthier version I decided to stir fry the pork which to my surprise turned out really well. The pork was very tender and paired with fresh pineapple rather than from a can made for a very flavorful dish. The recipe comes from The Woks of Life, one of my favorite bloggers for authentic Asian dishes. They have several sweet and sour recipes to choose from but this is my favorite. I love the colors and the flavors of this dish. The sauce is tangy which I think is a better term than sour and the fresh pineapple brings out the sweetness. Ladle over rice for a complete meal that you won’t soon forget.
Posted at 9:50 am , on January 5, 2018
Early last December Joe and I visited Panama City Beach, FL for a short getaway. We thought a visit to the Sunshine State before Christmas would be a great time to get away without all the crowds and have the beach to ourselves. We were prepared for cooler weather but determined to enjoy the sunshine and white sandy beaches. Little did we know Mother Nature had other ideas. It was unusually cold and rained the entire time we were there. We rented a little condo on the beach where you walk off your deck straight onto the beautiful white sand. It would have been paradise had the wind not been so blustery with cold rain coming off the ocean. Mostly we just looked out the window because it was just too cold to venture out. We expected mid 50’s and got 30 and 40 degree weather, brrrr. It wasn’t a total loss, we went out to the movies and found a couple museums to wander around. We decided we would splurge for a big breakfast, skip lunch and find some good seafood to eat for dinner. My favorite breakfast was from Andy’s Flour Power Cafe and Bakery. I had the french toast plate with thick slices of french toast topped with candied pecans and fresh strawberries. I loved every bite and vowed to recreate it one day. This is my version of the Flour Power French Toast!
Posted at 10:13 am , on July 7, 2017
Josh taped an episode of Food Paradise on The Travel Channel that showcased their top picks for Mexican food. He wasn’t kidding when he said they featured some of the most delectable dishes. This is the first of two that I just had to make. A restaurant in Chicago “Carbon Live Fire Mexican” shared their Stelote burrito made primarily with steak and elotes aka Mexican Street Corn. I have watched that episode more times than I can count and have finally gotten around to making this mouthwatering burrito. Only I pan fried it so technically it’s a chimichanga. Either way you will love it! I grilled the corn along with the steak so they would have those fire roasted flavors. I removed the corn from the cob and added the dressing from my own “Mexican Street Corn” recipe. The steak seemed plain so I added some chimichurri sauce to the mix and wow did that enhance the flavors. Some folks serve rice and beans . . . me . . I just need my guac and salsa to complete this meal!
Posted at 10:15 am , on June 30, 2017
Summer is finally here, yay! I love this time of year when I can go outside and grill. The grill is set up under the shade of my favorite tree and although it can get hot it’s not all that bad. There’s such a satisfaction about cooking outdoors with the heat and aroma filling the air, Everything always tastes so good and the clean-up is easy. I love grilled veggies and make them often during the season. Usually I cook them on a grill pan and meticulously stand over it turning them and grilling in batches. This time I tried wrapping the veggies in aluminum foil where they steamed to perfection. When I opened up the foil packet the veggies were fork tender with bits of char on the bottom. I ladled everything onto a platter and melted some herb butter over top so that every veggie and every bite of steak was slathered with the flavors of buttery herbs, citrus and roasted garlic.
Posted at 8:51 am , on May 5, 2017
What goes with almost any Mexican dish . . . Guacamole of course! It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos. And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete. Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole. In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs. The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone. There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way. Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again! Happy Cinco de Mayo!! Continue reading
Posted at 9:07 am , on September 2, 2016
As promised here’s another idea for any leftover Mayan pork. While Josh enjoyed a Mayan pork sandwich from the food truck, I had a platter of Loaded Fries. Oh boy were they good! The fries were crispy and loaded with cheese sauce, fresh pico, cilantro lime cream and lots of Mayan pulled pork. It was way too much for this girl to eat but I gave it my best shot!