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 11:43 am , on February 1, 2019
Lately the weather has been a bit on the extreme side, don’t you think! While the Polar Vortex is chilling the Midwest and our Eastern shores, we here in the Southwest are enjoying mostly sunshine and 50 degree temperatures. My boys are both in KC and have said it can be brutal one day and feels almost balmy the next at 20 degrees or better. I remember those times when it was so cold. We would hunker down in front of the fireplace with a good book and a bowl of soup. This is my comfort soup, the soup for the soul or maybe the soup that just makes everything better! It’s rich and creamy with loads of flavor and a little kick of spice at the end. And to top it off, add a touch of bacon bits, grated cheddar and sliced green onion. Where ever you are, stay safe and stay warm!
Posted at 10:23 am , on January 6, 2017
It’s been awhile since I’ve posted any recipes. My camera was acting up and developed a lens error which prevented me from taking pictures. It took a few weeks to send it off and get it back in working order again. Then the holidays were upon us and I had my hands full with no time to blog. I’m just getting back in my groove and wanted to share one of my favorite pot pies with you. Pot Pie is a favorite of mine, however my hubby Joe doesn’t enjoy my enthusiasm for pot pie. So I compromised and made a pot pie with minimal dough, just a crusty puff pastry dough on top. And I added some spicy chicken and veggies that we both love, roasted corn, green chile and red onion. It had all the flavors of home and it couldn’t have tasted better. They were made in individual ramekins, just the perfect size to heat up for a quick lunch or have for dinner with a side salad.
Posted at 11:11 am , on October 15, 2015
This year Joe and I have gone to several fall festivals around town. We’ve been to Irish Fest, the Plaza Art Fair and Old Settlers Day. It’s a great way to spend a day at any of these events. We’ve had some great festival food which got me craving a NM favorite Frito Pie. Frito Pie is a staple at most festivals in NM. We eat it straight from the bag and the chili has to be New Mexican. It’s traditionally served with grated cheese and onions upon request. When I make it for myself, I like to add some shredded lettuce and diced tomato to the mix. It’s Muy Bueno! I’d like to give a shout out to the ladies at the Desert Rose Center in downtown Tucumcari, thank you for the beautiful Route 66 swatch of material. It goes perfect with my NM Frito Pie!
Posted at 9:08 am , on October 2, 2015
Recently I cleaned out my freezer and found a little bit of this and a little bit of that. I had a small amount of shrimp, lagostino tails and an odd package of chicken thighs. So I decided to put it all together in a spicy gumbo which is one of my favorite one pot wonders. It makes a complete meal ladled over sticky rice with a crusty slice of french bread on the side. Traditional gumbo includes a holy trinity consisting of chopped onion, celery and green pepper, however I make mine with a duo of onion and red bell pepper. I’m just not into celery and green bells. However if you like them, throw them in too and just cut back on the onion and red bell. It’s hard to find the Southern tastes of New Orleans here in KC but having a bowl of gumbo takes me there!
Posted at 8:38 am , on January 27, 2015
Another discovery from “Great Day Cafe” is their Cheeseburger Soup. Their daily soup menu changes day to day but you can always be sure to find a tasty bowl listed on the blackboard. My version has a few differences, however. Great Day Cafe cooked diced potatoes in their soup where as I like crisp fries on the side. Waffle fries are perfect to dunk in this soup and also as a side cruncher. To give it some New Mexican flavor add some green chile, which is purely up to you. Don’t tell Great Day Cafe, but I think I like my Cheeseburger Soup slightly better than theirs. That won’t stop me from going back, I feel inspired every time I visit their cafe!
Posted at 9:25 am , on April 22, 2014
In the mood for some meat and potatoes . . . I found a recipe for Latin Pork and Potatoes in the local paper that looked intriguing. It was an easy one pot meal but the list of ingredients seemed to be a bit on the bland side. So I changed it up subbing in chicken thighs for the pork chops and adding salsa flavors to the pot. It was an amazing blend of flavors with chicken so tender and juicy surrounded by potatoes, onions, green chiles and garlic in a brothy tomato base. It made a hearty meal with a hunk of french bread on the side to sop of any leftover juices.
Posted at 8:38 am , on March 14, 2014
In need of some comfort food, I’ve got the perfect dish. A bowl of chicken cacciatore with some creamy polenta will make you feel right at home. It’s one of the most flavorful dishes you could make and the chicken practically falls off the bone. So easy to make, everything goes together in a dutch oven to simmer for 30 minutes to an hour. I love it with a side of creamy polenta but it depends on the mood. The spicy tomato gravy is so delicious you can pair it with pasta, rice or even mashed potatoes. Continue reading
Posted at 9:00 am , on January 24, 2014
I have been looking for a curry dish to try out and found a great soup recipe that sounded like it would fit all our taste buds. In full disclosure, my soup turned into a noodle bowl as I made it up ahead of time and let the noodles sit in the broth for about an hour before serving. The noodles absorbed most of the liquids to make a thick saucy noodle bowl. So if you want a soup dish, serve immediately. In the end I learned that even though my dish didn’t turn out as expected, the flavors remained intact and it made a most delicious bowl.
Posted at 9:11 am , on December 24, 2013
Traditional New Mexico Posole is a rich hearty stew made from red chiles, pork and dried corn also known as hominy. Most New Mexicans have a bowl of posole and tamales during the holidays between Christmas and New Years. I will miss being in NM for the holidays, seeing the lighted luminarias and the aroma of chile in the air which is breathtaking this time of year. But I won’t miss out on having a comforting bowl of posole with a pork tamale. This year I made a more traditional red chile posole and it was so good, it reminded me of home. Have a wonderful holiday everyone!