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 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.
Posted at 7:35 am , on May 5, 2020
Happy Cinco de Mayo! This year Joe and I are sharing a mountain of nachos with all our favorite toppings. These nachos have a little bit of everything to tempt your taste buds, starting with spicy ground beef and green chile cheese sauce. Then there’s the avocado corn pico with pickled jalapenos and a few black olives to top it off. Bring a fork because as you make your way through these nachos it’s like a towering Jenga, you pull out a chip and find the toppings shifting and sometimes topple. Nachos are just fun to eat and Cinco de Mayo is the best excuse to make up a platter. If you double the ground beef, you can make tacos on the side. Win Win!!
Posted at 10:23 am , on January 31, 2020
For 25 years Joe and I called Kansas City home. I will always be sentimental about our time in Kansas, that’s where we raised Josh and Cam and made so many good friends. Kansas City is a passionate city. They love their barbecue and they love their Chiefs! And since Kansas City is going to the Super Bowl for the first time in 50 years, I think this is cause for a celebration. In honor of the Kansas City Chiefs I am making the ultimate super bowl dish . . . Kansas City BBQ Fries. Now you all know that Joe’s Kansas City Bar-B-Que is about the best there is with their burnt ends, ribs, brisket and pulled pork, but what you might not know is that they make the best fries too. I remember one year when they were voted #1 for the best fries in the state of Kansas; they rewarded their customers with a free fry day and gave away an order of fries with every order. Oh my goodness, you just don’t know how good they are until you’ve tasted them. On Sunday we’ll be cheering on the Chiefs and eating some good barbecue! Hope you enjoy the day no matter who you’re rooting for!
Posted at 11:05 am , on January 24, 2020
I haven’t made meatballs in the longest time. They were one of Cameron’s favorite things to eat. I used to make a big batch and package them in single serve bags that he could pull out for a quick meatball sub or add to his favorite pasta. These meatballs are much different than any I’ve ever made before. I added a bit of New Mexico with some roasted red and green chiles along with some queso fresco cheese and tortilla chips. The meatballs on their own turned out quite tasty with a little kick in every bite. I envisioned these meatballs simmering in salsa which turned into two salsa’s. The first is a chile de arbol salsa which was by far my favorite. It included roasted red tomatoes along with onion, garlic and tomatillos. While I was at it, I had all the ingredients to make a verde salsa, which was loaded with green chile. It made more than enough for a meal and then some. Whatever is left can go into the freezer until the next time a meatball craving comes along.
Posted at 3:56 pm , on December 6, 2019
Do you ever feel nostalgic around the holidays? It can bring back memories of your favorite times with friends and family, at least that happens to me. Recently I came across a folder with my old takeout menu’s that I saved from our favorite restaurants in Kansas City. One of our favorite restaurants was Frida’s, decorated in the art of Frida Kahlo, serving authentic Mexican food that was different than anything we ever tasted in New Mexico. Oh, how we loved that place! Frida’s was popular for a time but ultimately closed it’s doors in the summer of 2016. However, I saved their menu which described their dishes in great detail. I re-created their Caldo Tlapeno a few years ago which is one of my favorite soups to date. Joe’s favorite dish was the Chile en Nogada. Translation . . . it’s poblano chiles stuffed with meat, fruits and spices topped with a cream sauce and pomegranate seeds called nogada. It’s a beautiful dish with the aroma and colors of the holidays. With pomegranates in season I thought it was time to re-create this dish at home. Surprisingly it was very easy to make and captured the taste and appearance we remembered so fondly.
Posted at 2:09 pm , on December 3, 2019
Green chile is a staple here in NM with the harvest beginning in early August. Around mid September until the first frost, the chiles that are left on the plant will begin to mature and turn the most magnificent color of red. You might think they are used mainly to string chile ristras that will be dried and eventually ground into chile powder. This is true, however some of the local farms will pick the red chiles at their peak and roast them just like green chiles. They tend to have a hint of sweetness but can also taste hotter than the green chiles. As they mature their outer skin becomes thicker which can make them easier to peel or harder depending on who roasts it. I’ve had some bad experiences over the years and it’s worth it to find out who is roasting your chile and how much experience they have. I haven’t had much luck finding recipes using roasted red chiles, however I always wanted to try it with a creamy pasta. Actually it tasted better than I could have imagined. The sweet heat from the chiles compliment the creamy cheese sauce which clings to every strand of pasta. This has become one of our new comfort foods that we can’t get enough of, at least until the chile runs out . . .
Posted at 9:56 am , on October 25, 2019
There’s nothing I love more than Green Chile Sauce smothered over a favorite burrito, enchilada or navajo taco. I have been experimenting for years trying to mimic the taste found at our favorite restaurants. Here in NM you will find green chile sauce on the shelves of grocery stores, many from the restaurants that we frequently eat at. Trying to replicate that magical taste has always eluded me; until now. Nearly every recipe I find online or in cookbooks have the same basic ingredients of green chile, onion, garlic and salt with variations of spices, sometimes adding cumin or oregano. I’ve made them all and although they are good, they just don’t have that perfect taste and appearance that I’ve longed to make. When in doubt go to the ingredients listed on your favorite jar. I was surprised to find that every jar of green chile in my pantry listed lime juice and no onion. Of all the recipes I’ve tried there wasn’t a single one that added lime juice. The moment I took that first taste, it was like the genie had been let out of the bottle. Lime juice was the missing ingredient!
Posted at 10:17 am , on September 20, 2019
When I made the carne adovada earlier in the week, I packaged most of it for the freezer. But I set aside just enough along with the reserved red chile sauce to make chimichangas like I had at “Little Anitas”. I promise you will love these chimi’s smothered in red and green chile with melted cheese. On the side I added some charro beans and a tamale for Joe. Every bite can only be described as a taste sensation so take time to savor every bite. This is one of those times when I wish I had a bigger stomach, but leftovers for lunch the next day was delicious! Once you have carne adovada on hand, the chimi’s are a breeze to make.