An Inspired Cook

- Potato Leek Soup with Roasted Green Chile
  
  Posted at 11:43 am by NativeNM, 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!
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  Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Soups, Stews and Chili | 4 Comments | Tagged Bacon, Cheddar Cheese, Green Onions, Potato Leek Soup, Potato Leek Soup with Green Chile, Potato Soup, Roasted Green Chile
- Chicken Tacos Al Pastor
  
  Posted at 1:52 pm by NativeNM, on January 28, 2019
  Tacos Al Pastor are usually made with pork rather than chicken. And usually the meat is sliced thin and wrapped around a large skewer, then grilled on a spit. To me it resembles the way gyro meat is cooked. I love these tacos but for me, it’s really not feasible to make them the traditional way, especially for just the two of us. The sauce used to marinate the chicken has many of the ingredients of a Mexican adobado sauce, including dried chiles, achiote paste and pineapple juice. I made enough to put up in the freezer just like I do for red or green chile sauce. I didn’t have pork on hand but did have a large chicken breast that I thought would be a good compromise. I brushed a good amount of the sauce over the chicken and let it marinate overnight. I wasn’t sure if I would be able to grill it outdoors since it is Winter after all, but we were blessed with a day full of sunshine that made it possible. Who knows when we will have another day as nice as this! I heated the grill to about 325 degrees. The chicken was quite thick and needed to cook a bit slower and longer to keep the moisture inside. It took about 25 minutes to reach the safe internal temperature of 165 degrees. I turned it often so as not to burn the marinade, but rather let it caramelize and seal in the juices of the chicken. These chicken tacos taste so good paired with a citrusy tropical pineapple and mango salsa and a spritz of lime juice. With quite a bit of sauce left over for future recipes, I’ve been contemplating all the possibilities in which to use it. I’ll keep you posted . . .
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  Posted in Recipes, Red or Green, Tacos, Taquitos and Flautas | 4 Comments | Tagged Achiote Paste, Al Pastor Tacos with Chicken, Chicken Al Pastor Tacos, Chicken and Pineapple, Mexican Adobado Sauce, Pineapple Mango Salsa
- New Mexican BLT
  
  Posted at 10:17 am by NativeNM, on January 18, 2019
  I can’t tell you how much Joe and I have enjoyed being back in New Mexico. Everything old seems new again!! Don’t get me wrong, I will always miss KC and all the memories we made over 25 years. Things change over time and we have found that many of our old favorite places to eat are no longer open. We have inspired to try out a new restaurant, cafe, diner or local favorites each week to see all that Albuquerque has to offer. One that stands out is “Hannah and Nates Market Cafe” in Corrales, NM, which serves breakfast and lunch daily. The first time we tried H & N’s was with an old friend from high school, which made it all the more memorable. The atmosphere is so homey, actually it’s located inside an old house with several rooms throughout with an old kiva fireplace that makes you feel right at home. The menu has something for everyone and it’s hard to choose with so many delectable choices. Their lunch menu has many toasted sandwiches plus some New Mexico favorites. I ordered the New Mexico BLT and it was the best BLT I have ever tasted!! Seriously I love just about any BLT but this BLT with green chile, avocado and Monterey Jack cheese put it over the top. And for $1 more you can add an egg which is very New Mexican. This has to be the easiest sandwich I’ve ever recreated at home and one of the tastiest by far. I don’t know if I’ll ever be able to top this NM BLT!
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  Posted in Burgers, Sandwiches, Paninis and Wraps, Recipes, Red or Green | 4 Comments | Tagged Avocado and Monterey Jack Cheese, BLT with Green Chile, Green Chile BLT, Hannah and Nates Market Cafe, New Mexican BLT, New Mexico BLT
- Green Chile Pistachio Brittle or Red Chile Pinon Brittle
  
  Posted at 6:14 pm by NativeNM, on December 26, 2018
  I have memories of my Mom making traditional peanut brittle around the holidays. Everything she made always tasted so good. She used to make several different types of candies but the peanut brittle was always my favorite. That was back in the day, times have changed and now you can find red or green chile brittle here in New Mexico and it’s quite the addictive treat. Let me tell you about the green chile brittle. It has sweet and hot flavors coming from the spices on the pistachios along with green chile powder. Instead of using peanuts I added green chile pistachios which I think makes this brittle so special. First you taste the sweetness of the hardened sugar and corn syrup, next up you taste the flavors of the pistachio nuts and the heat from the chile powder coming on the back end. I’m a little obsessive compulsive and don’t know when to stop so I made another batch, this time adding red chile flakes and Pinon nuts aka pine nuts. I took some local NM dried red chiles and ran them through a grinder to get the fresh flakes that would spice up the brittle. The Pinons were roasted but unsalted so I added a hint of salt which helps balance all the flavors. Actually the red chile flakes were a bit hotter than the green chile powder which was a surprise to me. I couldn’t pick one over the other, they are both so good and such a treat this time of year. And the other thing about this brittle is how easy it is to make. I found a great recipe from “Veggie Obsession” who made brittle in the microwave. One bowl is all you need, just add the ingredients and microwave. Find the wattage of your microwave and use a conversion chart to find out how many minutes is necessary to microwave. Once you have the ingredients it only takes about 20 minutes from start to finish.
  
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  Posted in Dessert, Recipes, Red or Green | 10 Comments | Tagged Green Chile Brittle, Green Chile Pistachio Brittle, Green Chile Pistachios, Heart of the Desert Pistachios, Pistachio Brittle, Red Chile Brittle, Red Chile Pinon Brittle
- New Mexico Green Chile Cheese Ball
  
  Posted at 12:05 pm by NativeNM, 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!!
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  Posted in Recipes, Red or Green, Salsa, Guacamole and Dips, Snack | 2 Comments | Tagged Bueno Autumn Roast Chile, Bueno Green Chile, Chimayo Green Chile Powder, Green Chile Cheese Ball, Green Chile Powder, Heart of the Desert Pistachios, Ithaca Feta Cheese, New Mexico Cheese Ball, New Mexico Green Chile Cheese Ball, Tucumcari Mountain Cheese Factory
- Thanksgiving for Two
  
  Posted at 9:29 am by NativeNM, on November 20, 2018
  For the first time in many years Joe and I will be spending Thanksgiving by ourselves. In years past we always spent the day with Joe’s mom. Our boys would also be there to feast on the traditional turkey and stuffing. This year has been a transitional year, Joe and I moved back to New Mexico about 6 month’s ago. Josh spent a year “down under” for the adventure of a lifetime traveling throughout Australia. He spent 6 month’s working at an observatory near Coonabarabran, which he called his second home. He met so many folks from all over the world and along the way made some lifelong friends. Cameron remains in the Kansas City area and is now part of the management team at Monster Mountain where he continues to share his love of rock climbing indoor and outdoor. He maintains and creates routes for the wall and coaches a group of young climbers that he is so proud of. We have a lot to be thankful for. Josh arrived back in the states on Halloween just in time to pass out candy and stayed with us for the past couple of weeks. He made plans to spend the holiday in California, but before he left for “The Golden State” he wanted us to share a Thanksgiving feast with all the trimmings. I just couldn’t see cooking a turkey with all the side dishes for just the three of us so we cooked up a smaller version that tasted just as good as having a traditional meal. It’s pretty simple and takes way less time to make. We layered slices of toasted artisan bread with baked chicken or (sub turkey breast) layered with stuffing, gravy and a dollop of cranberry sauce. Of course I had to have mashed potatoes and gravy on the side. It is the most delicious meal to make if you want to make a feast for just 2 or 3 people. Also this would be a great way to use any leftovers for those who have a traditional roasted turkey with all the trimmings. Whether you are entertaining for two or want a way to make your leftovers taste just as good as your Thanksgiving meal, give this layered open faced sandwich a try. Happy Thanksgiving!!
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  Posted in Condiments and Sauces, Recipes, Sandwiches & Paninis, Side Dishes | 2 Comments | Tagged Atchafalaya Seasoning, Chicken Stuffing Gravy and Cranberry Layered Open Face Sandwich, Stove Top Stuffing, Stuffing Gravy, Thanksgiving Dinner for Two, Thanksgiving leftover Open Faced Sandwich
- Apple Cinnamon Rolls with a Caramel Drizzle
  
  Posted at 9:25 am by NativeNM, on November 14, 2018
  It’s apple season and I for one can’t think of anything more delectable than an apple cinnamon roll with a bit of caramel sauce and caramel glaze drizzled over top. And for a little crunch add a few sweet cinnamon pecans to the mix. What a way to welcome friends and family around the holidays with the aroma of cinnamon and apples fresh from the oven. I’m making a batch of sweet rolls to put in the freezer for the holidays. They can easily be thawed and reheated in the oven for a delicious breakfast or brunch. And if by chance there are any left, break off a piece to dunk in your morning coffee, it’s a real treat!
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  Posted in Bread, Breakfast, Dessert, Recipes | 4 Comments | Tagged Apple Cinnamon Rolls, Apple Cinnamon Rolls with a Caramel Drizzle, Brioche Dough, caramel sauce, Sweet Pecans
- Shepherd’s Pie . . . New Mexico Style
  
  Posted at 9:41 am by NativeNM, on October 29, 2018
  There are a lot of versions of Shepherd’s Pie, depending on where you grew up or what part of the country you reside. I’ve always viewed it as a casserole made up of seasoned ground beef and mixed vegetables topped with buttery mashed potatoes. It’s been forever since I’ve made a traditional Shepherd’s Pie simply because Joe doesn’t like many of the vegetables. However, the one thing that will entice him to taste something new is to add green chile, so I made a Shepherds pie with green chile as the main event. And to my amazement he liked it, so much so that I didn’t have to eat leftovers all week. Here in New Mexico the leaves are changing color and it’s damp with rain showers that are welcome, however the fall temperatures are dropping which sometimes makes it feel more like a winter day. On days like these I find myself yearning for some comfort food to take away the chills. Sitting in front of the fire with a warm shepherd’s pie takes away that chill, at least for a little while.
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  Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 8 Comments | Tagged New Mexico Shepherd's Pie, Shepherd's Pie, Shepherd's Pie with Green Chile, Shepherd's Pie with Green Chile and Cheddar Mashed Potatoes
- Albuquerque International Balloon Fiesta 2018
  
  Posted at 8:56 am by NativeNM, on October 16, 2018
  It’s Balloon Fiesta time y’all! If you haven’t seen video or pictures of the past weeks festivities, I’ve got you covered. I haven’t been to a Mass Ascension since 1995, wow has it been that long! It’s much different and at the same time much the same as it was all those years ago. It’s a magical experience to walk among the balloons as they are stretched across a huge field in anticipation of launching around 550 hot air balloons. Whoever choreographed this is brilliant with so many balloons to manage among huge crowds of people. As they begin to inflate and take shape you will see them float upward in a choreographed wave. We arrived on opening day, later than we anticipated after a 2 hour wait in line to catch a bus out to the balloon field. But we were luckier than some who never made it out to the field at all. It was disappointing to see that more than half the balloons had already launched by the time we were dropped off and made our way onto the field. We had to wind our way through a virtual wall of people all trying to see the last wave of balloons. Everyone wanted to capture the magic in photos. While we were saddened in missing some of the earlier events we did manage to see some extraordinary balloons and had a wonderful time. We will be back, but next time we will plan better and get there earlier. Next time we will arrive to see the Dawn Patrol as they ascend before first light and watch them glow through the early morning air. Next time we will take more photos. Next time can’t come soon enough!!
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  Posted in Uncategorized | 4 Comments | Tagged Albuquerque, Albuquerque Balloon Fiesta, Albuquerque International Balloon Fiesta 2018, Balloon Fiesta, Hot Air Balloons, New Mexico, Travel
- Ricotta Pancakes with Lemon Curd and Strawberries
  
  Posted at 2:11 pm by NativeNM, on September 28, 2018
  Before we moved back to New Mexico, Joe and I had one last breakfast at “First Watch”, one of our favorites. They serve breakfast and lunch and we always have a hard time deciding because everything on their menu sounds and tastes so good. Occasionally they add a few seasonal items to the menu that is served for a short period of time. This was one of them. I have always been a fan of lemon and strawberries and these toppers take the cake . . . or should I say pancake! Usually I go for something savory like a benedict or toasted sandwich with fruit on the side but on this day I was craving something sweeter. And while the strawberries were perfectly sweet, the lemon curd was quite tart. Maple syrup was on the table but after the first bite there was no need to add anything more. The pancakes were light and slightly creamy like a dutch baby, with a crispy outer crust. When I taste a dish this delicious I usually write it down with notes as to the ingredients, taste, and texture for future reference. It’s taken me awhile to recreate this one but it was well worth the wait!
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  Posted in Breakfast, Dutch Oven and Cast Iron, Recipes | 6 Comments | Tagged First Watch Lemon Ricotta Pancakes, Lemon Curd, Ricotta Pancakes, Ricotta Pancakes with Lemon Curd and Strawberries
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