Posted at 10:39 am by NativeNM, on October 14, 2021
When I woke up this morning it was 34 degrees! There’s a cold spell rolling through NM with snowfall in the northern mountains. But even though it was near freezing this morning, the sun is out and it feels warmer with every passing hour. With the cooler weather upon us I had a craving for a bowl of soothing pasta. I made a grocery run and picked up fresh ingredients to make tomato sauce with spinach and basil. That combined with Italian sausage and cooked tortellini made a pasta dish that was made for comfort. We had a leafy green salad with toasted bread, olive oil and dipping spices on the side. Simple yet tasty!
Posted at 9:42 am by NativeNM, on September 3, 2021
Labor day for some signals the end of Summer and the beginning of Fall. I love grilling outdoors and this year I bought a pellet smoker which has been so much fun to smoke ribs, burnt ends and pulled pork. So now I thought it would be fun to focus on one of our favorite side dishes. . . barbecue baked beans. There’s a lot of flavors packed into these beans including bacon, onion and jalapeno along with some sweet molasses and brown sugar. They are not just for outdoor picnics or family barbecues alone. I made enough for a meal or two and plan to freeze the rest in smaller portions that we can have later. If you are celebrating with family or friends this coming Labor day weekend you might want to make a pot of delicious barbecue baked beans to serve alongside.
For the past few month’s I’ve been partnering with NM Dept. of Agriculture on a campaign to promote local New Mexico products. I try to come up with creative recipes using these products in ways that may seem “outside the box”. This week I tried a soup mix from Cibolo Junction and a dressing mix from Jillipepper. With the weather turning warmer soup isn’t ideal so I used the mix to make Braised Chicken and Rice. The ingredients list is light on the details but it includes different types of chiles, cilantro and lime with rice. It sounds Southwest but Joe and I both agreed that it had a lot of Cajun flavors going on. A possibility might be because I used less liquid and the flavors were enhanced. It was quite tasty and Joe (who loves Cajun dishes) really enjoyed it. This was paired with a simple salad on the side with Jillipepper’s Dress It mix. This dressing mix was one of the best things I’ve tried yet. I used it as a marinade for chicken, a dressing for pasta salad and had a little bit left over for our salads here. The one thing I’ve found is that using good local products helps our economy and can make our meals a bit easier to prepare. Of course I will always enjoy the meals made from scratch but it’s been fun trying out new things and tasting all the local products. Some products come from our local restaurants while others are entrepreneurships that have started out of one’s garden or kitchen. I’ve found some real gems that I would buy over and over again. Even if you don’t live in NM, maybe this will inspire you to try local products from your state that give you new and innovative ideas to incorporate them into your meals.
Posted at 10:49 am by NativeNM, on February 2, 2021
Pinto beans are one of the main staple foods here in New Mexico. You will find beans on most tables multiple times a week. It can be a side dish but for a lot of folks, it’s the main meal with a flour tortilla on the side. In all the years we lived in Kansas it was quite different going out to eat at a Mexican restaurant. You would find refried beans sometimes but black beans were often served as a side . I grew to love black beans but since we’ve been back I find myself reacquainted with the pinto’s of my childhood. Every time we get takeout from our favorite restaurants I always ask for extra beans, no rice. Joe is the opposite, wouldn’t touch a bean if his life, well you get the picture, he doesn’t like beans. So every now and then I will make myself a little pot of beans and spice them up with onion and chiles, sometimes bacon, and sometimes add a little chopped cilantro or grated cheese. My favorite is still my Mom’s Charro Beans. Her recipe is my guide with the substitution of roasted red chiles for green and red chile jerky for bacon. I had no idea how jerky might taste in a pot of beans, but to my surprise it turned out really really good! About half of the jerky is put in the pot along with the beans while saving a few little bits to go on top for crunch. It’s a delicious blend of flavors and texture. Here in NM you can find locally made jerky on almost every corner of the state. There are so many jerky flavors that might taste good in a pot of beans but red chile is a natural choice! Continue reading →
Posted at 2:10 pm by NativeNM, on January 20, 2021
One of my favorite ways to dress up a pork chop is to add chimichurri. Pork chops don’t have to be dry and bland. By adding a simple marinade and a flavorful topping, pork chops can be a most appealing meal. The chimichurri is the star of this recipe, made with the flavors of red chile and lime. This combination is second to none with fresh herbs, red chile pistachios and queso fresco cheese. Once the pork has marinated this meal can be prepared in 15 minutes. The chimichurri provided flavor, texture and spice which tasted so good with the grilled pork. To complete this meal serve alongside a baked potato and garden salad. Pork chops never tasted so good! Continue reading →
Posted at 9:26 am by NativeNM, on December 9, 2020
What’s more comforting that a bowl of steaming hot chicken noodle soup? Maybe a bowl of chicken noodle soup with roasted green chile. The steamy broth and heat of the chile gives you a cozy feeling whether you are under the weather or trying to keep warm on a cold day. I seasoned the chicken with verde seasoning to give it a little Southwest flavor and let it simmer in chicken broth for a couple hours until it was so tender it would just fall apart. Once the chicken is prepared everything else can go back in the pot with the exception of the green chile. In the time it takes to cook the noodles this soup is done. The green chile is already roasted and chopped so it can be added to the cooked soup along with a sprinkle of dried cilantro and your done. Continue reading →
Posted at 10:53 am by NativeNM, on October 23, 2020
My husband Joe is a steak and potatoes kind of guy. I have to be creative sometimes to come up with different ways to serve it so it’s not the same old dish time after time. This idea came from a pinterest photo that looked like stir fried steak and potatoes. However when I tried to connect to the recipe it was no longer available so I just went by the picture and took ideas on how to make it my own. The picture clearly had steak, potatoes, corn and red pepper plus some green herbs that were not distinguishable. And it also looked like it had some type of sauce, perhaps Siracha or salsa with pepper flakes. It looked so appetizing I thought I would give it a try. Instead of making it a wok dish I decided to cook some things on the grill and then add everything together in a cast iron skillet with salsa to bind it together. It was truly delicious and spicy.
Posted at 12:42 pm by NativeNM, on September 25, 2020
There are recipes that I’ve collected over the years that I have tucked away. Along with my hand written recipe cards and favorite cookbooks, I have kept some old magazines that have tried and true recipes that are like an old friend. I pull them out from time to time and the other day I came across an old Good Housekeeping magazine from March, 1988. On the cover is Elizabeth Taylor and one of the articles is on the International Hamburger Cookbook with recipes from countries around the world. I tried several of their recipes but the one that stands out is the Spanish Beef and Potato Pie. Throughout the years I’ve made this dish many times but I’ve added a New Mexican twist with roasted red and green chiles, often called Autumn roast, and seasoned with a green chile salt blend. It’s so delicious and makes a complete meal. Just yesterday Joe and I went to Sichlers and got some red and green chile. They roasted it separately but within the green batch there were several chiles starting to turn red. I was so happy to have a batch that I could freeze together for an Autumn roast blend. And the roasted red is so good this year, a bit hotter than the green but with that hint of sweetness that makes it so perfect. Earlier in the season we picked up a small amount of green chiles so I am beyond myself with the good fortune of having a variety of roasted chiles to experiment with. Hope you enjoy this NM Inspired Spanish Beef and Potato Pie, it is delicious, I promise! Continue reading →
Smoked sausage skillet meals are so delicious and can be made with many different ingredients to make them savory, sweet or spicy. I had some pineapple chunks in the freezer that would pair well together for a tasty teriyaki skillet dish. Adding rice pilaf on the side complimented the sweet and spicy sausage. With so much free time these days it made sense to assemble all the ingredients and start the prep work early. Once that task was done it took no time at all to put it together. I added some chopped onion and roasted red pepper to the mix but you can use other things that you have on hand including broccoli, carrots or any sweet or bell peppers. For such a simple meal it won’t be soon forgotten. Continue reading →
Hi all, I hope every one of you are safe and well! It’s been surreal these last couple of weeks to say the least as our lives have changed as we know it. No more living in the moment, it’s all about planning. Planning for how long we will have to stay at home, planning when to go out and get groceries plus planning for how much we really need or how long it will be before we can safely go visit family and friends. We take so much for granted and it’s going to be a sacrifice but we are all in this together. We have communicated by phone with our kids, family and friends more than we have in years. It’s not about the texting or emails, it’s just more reassuring to hear their voices to know that they are all okay! I’m sure you all have similar feelings. I’m also trying to be frugal and not waste anything, especially food. I don’t always have fresh vegetables and fruit on hand but I have a pantry full of goods that I can make due with. I went through my dry goods and found a package of blue cornmeal. What a perfect time for some cornbread! I had planned on making some black bean soup and cornbread would make it last a bit longer. Looking through my cookbooks I found an old recipe in “The Progressive Farmer” cookbook that sounded a lot like how my Mom used to make hers, so I gave it a try. It turned out so good! And I found a bottle of “Monroe’s Red Chile Honey” in the pantry which was perfect to drizzle over top. Continue reading →