Recipes | An Inspired Cook

Category: Recipes
- Zia Burgers
  
  Posted at 11:02 am by NativeNM, on August 13, 2021
  It’s August and that means it’s green chile season here in New Mexico. It’s the time of year when the aroma of roasted chile is in the air. We pack our freezers with enough chile to last a whole year until the next years harvest and then we do it all over again. And there’s always a debate about who makes the best green chile cheeseburgers. NM even has a cheeseburger trail marked with a map to locate the the best green chile cheeseburgers in the state. I recently saw a burger on Instagram from the NM State Fair that had a Zia symbol branded on top of the bun. It was one of the most appetizing burgers I’ve ever seen with melted cheese and chopped green chile and if that wasn’t enough, it had a fried green chile on top. I showed it to Joe who immediately said, “I can make you a Zia for the bun”. He has a laser cutter that can burn an image onto all sorts of things. So I took him up on his offer and recreated the burger which I named the Zia Burger. This is the ultimate green chile cheeseburger, at least Joe and I think so!
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  Posted in Burgers, Sandwiches, Paninis and Wraps, Recipes, Red or Green | 4 Comments | Tagged Best Burgers in New Mexico, Green Chile Cheeseburgers, Green Chile Cheeseburgers with Fried Green Chile, New Mexico Green Chile Cheeseburgers, Zia Burgers, Zia Hamburger Buns
- Jemez National Recreation Area
  
  Posted at 10:50 am by NativeNM, on August 10, 2021
  The Jemez National Recreation Area is located within the Jemez Mountains which is approximately 50 miles north and west of Albuquerque. Jemez is an easy 1 hour drive for Joe and I. We’ve explored many cultural landmarks as well as gorgeous landscapes that includes geological formations of granite and red rock as well as volcanic rock. The mountains are full of peaks and valleys, mesas of every color and box canyons to explore. Over the last couple of years we have taken many day trips to Jemez. Every path leads to something different such as old railroad tunnels, water falls, hot springs, a soda dam, historical ruins and a goblin colony. These are just a few of the many sights to see in Jemez. The mountainous areas are gorgeous with Cottonwood trees along the rivers and streams that attracts fly fishermen and Aspen trees in the higher elevation areas. The people who live within the Jemez Pueblo maintain many of the customs and traditions of their ancestors. It’s easy to see why the people of the Jemez Pueblo would make this area their home. In the summer Joe and I love to escape to Jemez where the mountainous areas are a good 10 to 15 degrees cooler than in the city. The Jemez area includes little side roads, many of them dirt roads, that will lead you down a path of awe and bewilderment. It’s hard to capture the beauty of this enchanted area but I hope you can imagine it and maybe one day have a chance to experience it in person.
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  Posted in Recipes | 4 Comments | Tagged Gilman Tunnels, Goblin Colony, Jemez, Jemez Falls, Jemez Historic Site, Jemez National Recreational Area, Jemez Soda Dam, McCauley Hot Springs, New Mexico, Paliza Canyon, Road to Jemez, Village of Jemez
- Deviled Egg Cobb Salad
  
  Posted at 8:39 am by NativeNM, on July 27, 2021
  I haven’t had a cobb salad in ages They are traditionally made with a bed of romaine lettuce topped with sliced chicken breast, bacon bits, tomatoes, onions, avocado, hard boiled eggs and crumbled bleu cheese. I changed it up a bit to fit our tastes and substituted sliced green onions for the red onion and crumbled goat cheese for the bleu cheese. Joe suggested he would like deviled eggs instead of plain hard boiled eggs so that’s our twist on this classic salad. It tasted so good and with a simple vinaigrette drizzled over top. I prepped the eggs and bacon earlier in the day when it was cooler so as to avoid the afternoon heat. This salad was more than enough for the two of us plus leftovers for lunch the next day. Whether the idea of deviled eggs with a cobb salad sounds intriguing to your taste buds or not, cobb salad is a classic for a reason. You can take this tried and true recipe and change it up to make it your own.
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  Posted in Condiments and Sauces, Entree, Recipes | 3 Comments | Tagged Cobb Salad, Cobb Salad with Deviled Eggs, Cobb Salad with Goat Cheese, Deviled Egg Cobb Salad, Dijon Vinaigrette, Mustard Vinaigrette
- Celebrating 10 Years of An Inspired Cook
  
  Posted at 6:24 am by NativeNM, on July 1, 2021
  Where does the time go! It’s been 10 years since I started this time capsule of preserving my family’s favorite recipes throughout the years. Back in 2011 my oldest son Josh earned a degree in Graphic Design but decided he was going back to school and was moving on to pursue a degree in Physics/Astronomy. As he gained his independence he started cooking his own meals and wanted me to share some of the recipes that he could follow and make on his own. One day he surprised me with a newly designed blog to start sharing recipes. I can honestly say I knew nothing about photography or writing a blog. Through his graphic design knowledge he taught me how to take pictures in different lighting, how to crop them and also photoshop. As time went by I became more confident venturing out of my comfort zone and found myself trying new foods and new techniques that I had never dreamed of before. Food has always been about making memories and special events and every recipe tells a story which comes to mind every time I revisit an old post. In 10 years there have been some unexpected surprises and opportunities, along with meeting some wonderful new friends and blog colleagues along the way. Here’s a few of the highlights from some of my favorite moments as well as some of the most shared recipes over the years. One of my most treasured gifts was my very own cookbook (pictured above) that Josh designed and had published for me. Here’s my trip back in time over the last 10 years.
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  Posted in Recipes | 10 Comments | Tagged An Inspired Cook, AnInspiredCook.com, New Mexico Recipes
- Lemon Lavender Sorbet
  
  Posted at 12:46 pm by NativeNM, on June 29, 2021
  I don’t know about you all but it’s been a particularly hot month of June here in New Mexico. As we head into July we are finally seeing some cooler temps which is a welcome relief. I’ve been looking for something cool and slushy to make and sorbet just seemed like the perfect treat. This lemon sorbet is so refreshing with a little hint of lavender in the back end. It’s a light dessert that is cool and slushy leaving your taste buds wanting more. Sorbet is my summer go to when the heat of the summer kicks in. And most sorbet recipes can be poured into popsicle molds that are kid friendly. So no excuses, make lemon sorbet and if you can find culinary lavender, sprinkle some into the mix for the most tasty and refreshing treat this summer.
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  Posted in Dessert, Recipes | 2 Comments | Tagged Culinary Lavender, Lavender Infused Sugar, Lemon and Lavender Sorbet, Lemon Sorbet, Los Poblanos Lavender Farm
- Simple Crepes for Sweet or Savory Fillings
  
  Posted at 11:45 am by NativeNM, on June 22, 2021
  As I was making the Blueberry Lavender Jam, I couldn’t think of anything better than to pair them with crepes. It’s been awhile since I’ve made crepes and thought to myself “what better time than now”. These crepes are so versatile and can be filled with sweet jam, cream cheese, or sprinkled with sugar. But as good as sweet crepes are, they are equally delicious with savory fillings. Crepes are so easy to make, the batter is quickly made in a blender and then swirled in a non-stick skillet with melted butter. Crepes are light but hold their shape and appear as if they are lace doilies on a plate. The crisp edges are my favorite part especially when they are freshly made. I’m including a recipe for Chicken Enchilada Crepes for a savory filling that you might enjoy. The filling includes chicken, cheese and a green chile bechamel sauce. It’s topped with the remaining cheese and bechamel sauce and then heated until it’s bubbling hot. It was a delicious savory meal that Joe and I enjoyed immensely. Crepes are so versatile for sweet or savory fillings, or even to enjoy with a sprinkle of sugar.
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  Posted in Bread, Breakfast, Dessert, Entree, Recipes | 8 Comments | Tagged Basic Crepes, Crepes with Blueberry Jam, Easy Crepes, Savory Chicken Enchilada Crepes, Savory Crepes, Simple Crepes, Sweet Crepes
- Blueberry Lavender Jam
  
  Posted at 10:30 am by NativeNM, on June 18, 2021
  It’s almost lavender season here in New Mexico. Normally there would be lavender festivals at Los Poblanos Farms in Albuquerque and at Purple Adobe Lavender Farm in Abiquiu over the next few week; however they will be cancelled for a second year in a row due to Covid. Luckily I live close to Los Poblanos which includes the Los Poblanos Historic Inn, Hacienda Spa and CAMPO restaurant that uses their own harvest vegetables to make up their menu. They also have a farm shop with a bakery and many lavender products including culinary lavender and lavender honey. And they make lavender lotions, soap and hand sanitizers plus many more items. Our first lavender festival experience was just after our move back to New Mexico. We went to the Purple Adobe Lavender Festival near Abiquiu. We had a wonderful time and would encourage anyone who has a chance to visit next year in late June or first of July to please check out these wonderful festivals. Earlier in the week I visited the farm shop and picked up some lavender and honey to make Blueberry Lavender Jam. It was a wonderful combination of slightly sweet blueberries with a hint of lavender flowers in the background.
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  Posted in Breakfast, Condiments and Sauces, Dessert, Recipes | 2 Comments | Tagged Blueberry Jam, Blueberry Jam with Lavender, Blueberry Lavender Jam, Culinary Lavender, Lavender and Blueberry Jam, Los Poblanos Lavender Farm
- Cherry Cheesecake Bars
  
  Posted at 9:05 am by NativeNM, on May 28, 2021
  May is truly my favorite time of year. The warm sunshine makes me feel so good being outdoors and enjoying nature. Whether it’s going for a walk or watching the roadrunners and quail stop by to feed in our backyard, it’s the simple things that make me happy. This month has gone by way too quickly and now the Memorial holiday is upon us signaling that summer is just around the corner. I hope you all have a festive weekend and enjoy your time relaxing with family, friends or nature. I’ve been craving something cherry and decided to make some Cherry Cheesecake Bars for the weekend. What a great dessert to cap off the weekend! It’s easy to make and a crowd pleaser for any get together!
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  Posted in Dessert, Recipes | 4 Comments | Tagged Cherry Cheesecake Bars, Cherry Pie Filling from Scratch, Cherry Pie Glaze, Cream Cheese Filling, Graham Cracker Crust, No Bake Cherry Cheesecake Bars
- Braised Chicken and Rice
  
  Posted at 10:49 am by NativeNM, on May 11, 2021
  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.
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  Posted in Condiments and Sauces, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 4 Comments | Tagged Braised Chicken and Rice, Cibolo Junction Three Chile Soup, Jillipepper Dress It Salad Fixin, Simple Salad with Jillipepper Dressing, Soup Mix Recipes
- Red Chile Cheese Enchiladas with Sopaipillas
  
  Posted at 12:50 pm by NativeNM, on April 27, 2021
  There’s a debate among New Mexicans whether red chile sauce tastes better made with chile powder or pods. I follow a facebook page for New Mexico recipes and learned that families love their red chile and will fiercely defend their method of making it. I’ve only made red chile with powder once before and it was gritty and I didn’t really like the texture. I’ve always preferred making a batch with pods by soaking them and then pureeing them in the blender. With pods you can strain them to remove all that pulp and peel. But after some time has gone by I’ve decided it was time to try powder again. I’m trying Tia Rita’s Home Style Enchilada Sauce that comes from Las Cruces in Southern NM. The ingredients listed are red chile, paprika, constarch, salt garlic, baking soda and oregano. That’s pretty close to the spices I would normally use so I gave it a try. The mix was quite easy and less messy. Just add water and simmer for 4 – 6 minutes. The texture was not quite as smooth as using pods but it wasn’t nearly as gritty as the powder I had used previously. We found it flavorful with just the right amount of heat for our palate. I made a plate of cheese enchiladas with beans and potatoes on the side and sopaipillas. The sopaipillas were made from the Desert Gardens Sopaipilla and Fry Bread Mix. I made fry bread for my Indian tacos and saved the rest of the dough for sopaipillas. The remaining dough made 6 sopaipillas which was perfect alongside our enchiladas. They tasted so good with a drizzle of honey. So the debate goes on whether red chile is better with powder or pods. I’d advise anyone to try both methods and decide for yourself!
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  Posted in Bread, Entree, Recipes, Red or Green | 4 Comments | Tagged Cheese Enchiladas with Red Chile, Desert Gardens Sopaipilla and Fry Bread Mix, Oven Fried Potatoes, Pinto Beans, Rolled Cheese Enchiladas with Red Chile, Sopaipilla, Tia Rita's Homestyle Enchilada Sauce
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