Posted at 9:31 am , 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.
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 11:54 am , on August 20, 2019
It’s been awhile since I’ve added a recipe. My kitchen has been under construction since mid May which we estimated to complete over a couple month’s. Sometimes well made plans don’t always work out though. We fell behind schedule but hope to have the total remodel completed by the end of August. Joe and I are doing a lot of the work ourselves with a little bit (actually big) help of a contractor who is helping to make it all happen. I haven’t had my stove hooked up until recently but without a sink to clean up, I’ve been making do with a more simple menu, meals that don’t require a stove or extra dishes. I shouldn’t complain though, it’s summer after all and most days I can grill outdoors. This weekend I was inspired by a recipe from “Fork in the Kitchen” , a Burrata Pesto Tomato appetizer that was so visually appealing, I had to give it a try. I tweaked the recipe so that it required no cooking and it turned out oh so good! Once you taste the creamy burrata cheese with freshly made pesto and sun-dried tomatoes layered on soft french bread it’s hard to stop!
Posted at 12:05 pm , on December 10, 2018
One of my favorite things to snack on is cheese and crackers. And with the holidays just around the corner it’s time to think about appetizers. Many years ago I would make a cheese ball around the holidays, but in recent years I found other things to make and the cheese ball became a distant memory. I’ve forgotten how good it tastes and think it’s time to bring the cheese ball back!! It’s not just the green chile that makes this cheese ball so special. Many of the ingredients are grown or produced in the state of New Mexico. It’s so easy to assemble, just pack all the ingredients into a food processor and blend. Once chilled the flavors meld together and the flavors are enhanced. It’s addictive to say the least, we are having a hard time saving it for snack time. It’s so good we could make a meal out of it . . . just kidding!!
Posted at 9:50 am , on January 5, 2018
Early last December Joe and I visited Panama City Beach, FL for a short getaway. We thought a visit to the Sunshine State before Christmas would be a great time to get away without all the crowds and have the beach to ourselves. We were prepared for cooler weather but determined to enjoy the sunshine and white sandy beaches. Little did we know Mother Nature had other ideas. It was unusually cold and rained the entire time we were there. We rented a little condo on the beach where you walk off your deck straight onto the beautiful white sand. It would have been paradise had the wind not been so blustery with cold rain coming off the ocean. Mostly we just looked out the window because it was just too cold to venture out. We expected mid 50’s and got 30 and 40 degree weather, brrrr. It wasn’t a total loss, we went out to the movies and found a couple museums to wander around. We decided we would splurge for a big breakfast, skip lunch and find some good seafood to eat for dinner. My favorite breakfast was from Andy’s Flour Power Cafe and Bakery. I had the french toast plate with thick slices of french toast topped with candied pecans and fresh strawberries. I loved every bite and vowed to recreate it one day. This is my version of the Flour Power French Toast!
Posted at 11:02 am , on July 17, 2015
In June, Joe and I spent a few days vacationing in Florida. We spent the majority of our time near Cocoa Beach where we enjoyed long walks along the beach. Also, we spent a day at the Kennedy Space Center which gave us chills at times taking in all the history of the space program. They house the Atlantis Space Shuttle there and it’s an amazing sight to see in person. One day we drove inland for a day trip to Orlando and spent a few hours at Downtown Disney. We weren’t there to go to the theme parks, just a day to spend walking around and enjoying the atmosphere, shop and enjoy some good food. We stopped by Wolfgang Puck’s Cafe and enjoyed a light lunch. I wasn’t particularly hungry so I ordered the Bruschetta with roasted tomatoes, pesto, topped with fresh arugula and shaved parmesan. The first thing I tasted was the tomatoes. The texture was thicker than roasted tomatoes and had a caramelized sweetness that tantalized my taste buds. Every bite was an experience in sweet tomato flavors with a hint of saltiness in the background. The pesto was fresh with olive oil dripping over the side of the toasted bread and it was all topped with fresh arugula and shaved parmesan. I made a note to self to make this when I got home. My version is close but I added some bacon bits and brushed my Arugula pesto over the bread with some chiffonade basil leaves. I made a little sugary blend to sprinkle on top to try and recreate that sweet caramelized flavor. I came pretty close, see what you think!
Posted at 8:01 am , on June 27, 2014
I know that candied nuts are usually thought of as a winter treat but they can be a great snack anytime. I was looking for something crunchy and sweet to put in a salad when I remembered an old recipe for candied pecans. The recipe called for sugar, cinnamon and a splash of vanilla but an inspiration hit me when I started gathering the ingredients and found my jar of Vanilla Sugar in the pantry. Vanilla sugar would pack a lot more flavor than a splash of vanilla and I could only imagine how it would smell and taste. If you’ve ever made vanilla sugar with split and scraped vanilla beans then you know how aromatic it can be. And as the walnuts begin to roast in the oven you might be reminded of the cinnamon roasted nuts you’d find at a farmer’s market or a fall festival. These turned out to be an irresistible treat. They provided a sweet crunch to our salad as well as a dessert topper for a scoop of ice cream. Next time I will have to hide any leftovers as no one could resist grabbing a couple every time they walked by.
Posted at 8:33 am , on June 10, 2014
As promised I’m testing out some new recipes for granola bars. This granola bar is baked and has a cranberry jam filling that really puts it over the top. I really love this bar for the flavors that come through and the surprisingly chewy texture. I was almost certain that baking it for such a lengthy period would produce a hard crunchy exterior but it turns out not to be the case. They are time consuming, mostly the prep time making the jam and the time it took to bake the granola but it’s time well spent when you take that first bite. I can’t wait to try out some other dried fruits but cranberry is definitely one I want to make again.
Posted at 9:05 am , on May 6, 2014
If your family is like mine it goes through a lot of granola bars. Granola bars are great to pack sack lunches, quell the late afternoon hunger pains and to take along a favorite hiking trail. In the last few years our vacations have taken us on hiking and backpacking adventures where the need for lightweight food staples are a must. Granola bars that contain fruit, nuts and peanut butter are almost always sought after for the energy they provide. By making granola bars at home you can create flavors from fruits, nuts and grains that reflect your own personal tastes. I went to Sprouts where you can find a bounty of bins and barrels full of different types of grains, dried fruits and nuts to choose. I plan on trying some different combinations this summer but in the meantime, here’s a simple “no bake” granola bar that brings out a little bit of salty and sweetness with some peanut butter to bind them together.
Posted at 9:23 am , on January 31, 2014
I’ve never been a huge hummus fan but my guys all seem to love it. They are always picking up a tub of hummus and pairing it with pita chips or crackers and they always pack a tub of it on their backpacking trips. They say it’s healthy and is rich in good fats and protein so who am I to deny them this healthy snack. Since I’m trying to be a little more health conscience I thought I might try to make some homemade. It was such an easy process, just load all your ingredients into a food processor and pulse until you get the right consistency. It turned out really good but I had way more hummus than I had expected so I scooped out about a cup of the hummus and made a layered Mediterranean dip.