Posted at 9:26 am , 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.
Posted at 11:36 am , on December 1, 2020
Kansas City is home to some of the best barbeque on earth, especially their burnt ends. As many of you know Joe and I made our home in the Kansas City area for 25 years. One of the things we miss most is the barbeque and particularly the burnt ends from Joe’s Kansas City Bar-B-Que. Joe’s is by far our favorite bbq and we’ve ordered it several times since moving back to New Mexico. Yes, you can order their champion barbeque which is packed in dry ice and sent straight to your door. Each meat is smoked to perfection and vacuum sealed with a handbook of instructions on how to reheat each item, whether it be brisket, ribs, sausage, chicken or burnt ends. I successfully made smoked ribs a few years back which was a triumphant moment for me. Burnt ends would be the ultimate goal if I could pull it off. As it turned out, my oldest son Josh was home for a visit and he was a huge help. We worked together keeping the charcoal going and trying to keep the grill temperature steady while waiting patiently for the internal temperature of the beef to reach the magic number. It took a little over 8 hours to reach our goal and our burnt ends were so tender and flavorful. We smoked 6 1/2 pounds and it was gone in a matter of days. Josh and I agreed that this is our new tradition, when he comes home we make burnt ends.
Posted at 9:31 am , on November 3, 2020
Recently I came across a recipe for honey mustard coleslaw. It sounded intriguing but at the same time I was skeptical. When it comes to coleslaw I’ve always been about the tried and true recipe which has never failed me. I decided to just go with it and picked up a bag of pre-chopped cabbage and added my own spicy honey mustard sauce. To my surprise it was delicious! And it makes a great chicken sandwich which was too good not to share. If there were any doubts, I can truly say this is one of my favorite ways to dress a sandwich. I think I will try it next on some pulled pork or pulled chicken.
Posted at 10:53 am , 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 10:14 am , on October 9, 2020
Awhile back I picked up some red plums that were some of the best I’ve ever tasted. They were naturally sweet and flavorful, perfect for making jam. I’ve only made jam a few times but I’m learning more through each process. To preserve the jam I like to pack it in jars and seal using a hot water bath. It’s easy and has so far been very reliable. The one thing I’ve found is that the more naturally sweet your fruit is, the less sugar you need to add. Ball has a “Low or No Sugar” pectin that is an easy way to thicken your jam without all the sugar. Now that I’ve figured that out I plan to pick fruit when it is in season and at the height of sweetness. If you make a few jars here and there you will have a variety of jam to enjoy for several month’s or share with family and friends.
Posted at 12:42 pm , 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!
Posted at 12:41 pm , on September 18, 2020
Some of the best gyros I’ve ever tasted were from our time in Detroit and Kansas City. We moved to from Albuquerque to Detroit in 1990 where I got to see where Joe grew up in the great state of Michigan. At that time we had two little boys under the age of 3 years old and didn’t get to eat out much. One time Joe surprised me with tickets to go see the Detroit Red Wings play hockey. Growing up in New Mexico I knew nothing about hockey but the experience was thrilling and I immediately became a fan. Joe Louis Arena was located downtown and we would park and ride the people mover transportations rails to get to the arena. Greektown which had some amazing food was located on one of the people mover stops so we would park there and grab a bite to eat before heading over to the game. If you are ever in Detroit and need a great place to eat, visit Olga’s Kitchen or any one of the great restaurants in Greektown. We also had some great Greek food in Kansas City. I loved the gyros at Mr. Gyros which was one of our frequent haunts in KC. One thing about Mr. Gyros is that the servings are huge and everything tastes fresh. This year has been challenging at best to find those those “little known” restaurants here in Albuquerque, especially not being able to sit down and experience a meal indoors. We rarely go out except for takeout and I haven’t found a great Greek restaurant yet to recommend here in ABQ. I’m sure it’s out there, I just haven’t found it! Sorry for the long story but I have been craving a gyro which always brings back memories. I went with grilled chicken gyros which tasted so good with homemade warm flat breads wrapped around Greek and lemon seasoned chicken. The marinade made the chicken tender and juicy. With some tzatziki sauce and freshly sliced tomato and red onion it was one of the tastiest wraps I’ve ever had. I’m a tough critic when it comes to gyros and this one is one of the best!
Posted at 3:11 pm , on September 11, 2020
One of the first things I learned about Joe is his love for cajun/creole food. I didn’t grow up with it and neither did he but his family traveled quite a lot and he had opportunities to experience many different cultures and local flavors. He always remembered the spicy flavors of New Orleans as one of his favorite trips. Joe and I went to New Orleans a few years back and we sampled many of the delectable dishes that the locals enjoy. The etouffee was so memorable and one of the best things I ever ate. To make it easier on myself and anyone else who is intimidated with cajun or creole cooking I broke the recipe down into 3 parts. First I started by making the broth earlier in the day. Once the roux and stew/gravy comes together it should simmer for 20 minutes giving sufficient time to make the rice. And lastly the shrimp was cooked separately which only took a few minutes from start to finish and was ready at just the right time to top the bowl off. I found that the shrimp was cooked perfectly and did not overcook as it might have if simmered in the gravy for a longer period of time. I thought it was visually appealing with the layered rice and etouffee gravy topped by the shrimp. As with most dishes that have a spice blend the flavors develop over time. The first bowl needed a little kick so I added a sprinkle of cayenne pepper, however when we had leftovers the next day, all the flavors had time to meld together and it tasted even better.
Posted at 9:57 am , on August 28, 2020
Calabacitas is a staple side dish here in New Mexico. I wouldn’t say my version is traditional but it’s pretty close. I like to make myself a little batch this time of year when there is fresh corn and tomatoes available. I prefer zucchini squash over summer yellow squash, however I see many recipes with a combination of the two, and really how could you go wrong with either one. This was a side dish to chile rellenos and the next day I filled a couple tacos with the leftovers. It makes a really good vegetarian taco, just add some sliced avocado and queso fresco cheese. Calabacitas is a tasty side to any Mexican dish but it’s especially good when made with fresh ingredients. If you would like some additional ideas for how to incorporate calabacitas into other recipes you should go over to MJ’s Kitchen. MJ has made some wonderful meals including her latest Calabacitas Quiche.
Posted at 8:17 am , on August 14, 2020
Pimento cheese is a great cheese spread that originated in the south. I can remember eating little finger sandwiches with pimento cheese or served with crackers. These days you might see it added to burgers or BLT’s which got me to thinking . . . what if I gave it some New Mexico flavor with roasted red chile. Roasted red chile can be quite spicy but also has a hint of sweetness that tastes really good in this cheese spread. The flavor is unmatched and enhanced over time as the ingredients blend together. You can also use different cheeses to alter the taste. I made this with cheddar and Monterey jack along with some whipped cream cheese. You can simply blend all the ingredients together for a chunky spread or you can blend it with a hand mixer for a smoother texture. Here in New Mexico chile season is in full swing, the roasters are out and everyone is filling their freezer with green chile. Red chile comes later in the season and is the result of chiles left on the plant which will change in color from green to a vivid red. This is the last of my red chile and I can’t wait until September when I can get some more.