Red or Green | An Inspired Cook

Category: Red or Green
- Creamy Feta Cheese Spread with Honey and Pistachios
  
  Posted at 9:31 am by NativeNM, on February 23, 2021
  This weekend I cleaned out the fridge to freshen it up and rearrange so that everything fit in a more organized way. While I was cleaning I came across an unopened container of feta cheese that got pushed to the back. The expiration date was still good but I needed to find a way to use it soon or toss it. I searched the web and found that feta cheese can make an incredible dip that can be savory or sweet or both. This spread has it all and is layered in flavors that will tantalize your taste buds with the salty feta, sweet honey and spicy pistachios. We enjoyed it with pita chips or slices of toasted artisan bread. I made this creamy bowl with some New Mexico honey and another bowl with Monroe’s Red Chile Honey. We enjoyed both with the red chile honey tasting slightly spicier. If you enjoy sweet and salty flavors this might be the appetizer for you.
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  Posted in Recipes, Red or Green, Salsa, Guacamole and Dips, Snack | 9 Comments | Tagged Creamy Feta Cheese Dip with Honey, Creamy Feta Cheese Spread, Creamy Feta Cheese Spread with Honey and Pistachios, Creamy Sweet and Salty Feta Cheese Dip, Feta Cheese Dip, Heart of the Desert Red Chile Pistachios, Monroe's Red Chile Honey, Red Chile Honey, Red Chile Pistachios
- Huevos Rancheros
  
  Posted at 10:34 am by NativeNM, on February 9, 2021
  One of the most popular breakfasts in New Mexico is Huevo Rancheros. It’s traditionally made with soft corn tortillas topped with 2 fried eggs smothered in red chile sauce. And most likely you’ll find a side of pinto beans and fried potatoes on the side. It’s delicious!! Normally I have homemade red chile sauce on hand but this time I am trying one of our locally made sauces. It made this breakfast a breeze to put together. I know from experience, it’s not always easy to find dried red chiles or the right chile powder to make your own sauce, especially if you live in a different state or different part of the country. In a pinch you can always use a can of red enchilada sauce to smother your eggs. The crispy breakfast potatoes and beans on the side complete this meal. If you haven’t had Huevos Rancheros it should be on your bucket list. I think you will find it one of the most enjoyable meals any time of day!
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  Posted in Breakfast, Recipes, Red or Green | 7 Comments | Tagged Huevo Rancheros with Breakfast Potatoes, Huevos Rancheros, Huevos Rancheros with Country Potatoes, Huevos Rancheros with Fried Potatoes and Pinto Beans, Huevos Rancheros with Hash Browns, Huevos Rancheros with Pinto Beans, New Mexico Huevos Rancheros
- Pinto Beans with Roasted Red Chile and Jerky
  
  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!
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green | 2 Comments | Tagged Charro Beans with Jerky, Epizote, Pinto Beans, Pinto Beans with Roasted Red Chile and Jerky, Pinto Beans with Roasted Red Chile and Red Chile Jerky, Soupy Pinto Beans
- Chilaquiles
  
  Posted at 12:16 pm by NativeNM, on January 29, 2021
  Chilaquiles is an easy dish made from fried tortillas tossed in red or green chile sauce and topped with a fried egg. That’s it! There are toppings involved that are optional for every individual taste. Most recipes add a crumbled cheese such as queso fresco or cotija, cilantro and chopped red onion. Some simmer the tortillas in the sauce which softens the tortillas, however I like the tortillas to have a little bit of texture and crunch. In the past I usually make a red sauce with dried red chiles, a combination of NM Red, Guajillo and Ancho chiles. This time I’m trying something new, a sauce by “The Fresh Chile Co.” which is made from Hatch fresh red chiles. The sauce is a puree of red chiles, garlic, salt, and citrus which makes a beautiful red sauce that is fantastic! If you are looking for a spicy breakfast or brunch, chilaquiles is the perfect choice.
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  Posted in Breakfast, Recipes, Red or Green | 5 Comments | Tagged Bueno Corn Tortillas, Chilaquiles, Chilaquiles with Red Chile Sauce, corn tortillas, Fried Eggs, Queso Fresco, The Fresh Chile Co., The Fresh Chile Co. Red Chile Sauce
- Grilled Pork Chops with Red Chile Pistachio Chimichurri
  
  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!
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 3 Comments | Tagged #$5Challenge, #ElevateNMag, #tastethetradition, @NMDeptAg, @tastenewmexico, Chimichurri, Grilled Pork Chops, Grilled Pork Chops with Red Chile Pistachio Chimichurri, Heart of the Desert Red Chile Pistachios, New Mexico Gold Red Chile Olive Oil, Queso Fresco, Red Chile Pistachio Chimichurri
- Steak and Potato Skillet Dish
  
  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.
  
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 2 Comments | Tagged Fried Potatoes, Grilled Skirt Steak, Jan's Salsa, Roasted Corn, Roasted Red Chile, Steak and Potato Skillet Dish, Steak and Potato Stir Fry, Stir Fried Steak and Potatoes
- Spanish Beef and Potato Pie
  
  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!
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  Posted in Breakfast, Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 4 Comments | Tagged Autumn Roast Chile, Frittata Spanish Beef and Potato Pie, Green Chile, New Mexico Beef and Potato Pie, Roasted Red Chile, Spanish Beef and Potato Frittata, Spanish Beef and Potato Pie
- Calabacitas
  
  Posted at 9:57 am by NativeNM, 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.
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  Posted in Recipes, Red or Green, Side Dishes | 14 Comments | Tagged Calabacitas, Calabacitas with Zucchini, Green Chile, Onion, Tomatoes, Zucchini
- Roasted Red Chile Cheese Spread
  
  Posted at 8:17 am by NativeNM, 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.
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  Posted in Condiments and Sauces, Recipes, Red or Green, Snack | 6 Comments | Tagged New Mexico Roasted Red Chile Cheese Spread, Pimento Cheese Spread with Roasted Red Chiles, Roasted Red Chile Cheese Spread, Roasted Red Chiles
- Nachos Supreme
  
  Posted at 7:35 am by NativeNM, 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!!
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  Posted in Entree, Recipes, Red or Green | 4 Comments | Tagged Avocado Corn Pico, Burrito Seasoning, El Pato Salsa de Chile Fresco, Green Chile Cheddar Cheese Sauce, Mountain of Nachos, Nachos, Nachos Supreme, Pickled Jalapenos, Seasoned Ground Beef
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