An Inspired Cook

An Inspired Cook
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    • Foil Wrapped Veggies and Steak with Citrus Garlic Herb Butter

      Posted at 10:15 am by NativeNM, on June 30, 2017

      Summer is finally here, yay!  I love this time of year when I can go outside and grill.  The grill is set up under the shade of my favorite tree and although it can get hot it’s not all that bad. There’s such a satisfaction about cooking outdoors with the heat and aroma filling the air, Everything always tastes so good and the clean-up is easy.  I love grilled veggies and make them often during the season.  Usually I cook them on a grill pan and meticulously stand over it turning them and grilling in batches.  This time I tried wrapping the veggies in aluminum foil where they steamed to perfection.  When I opened up the foil packet the veggies were fork tender with bits of char on the bottom.  I ladled everything onto a platter and melted some herb butter over top so that every veggie and every bite of steak was slathered with the flavors of buttery herbs, citrus and roasted garlic.
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      Posted in Condiments and Sauces, Entree, Recipes | 2 Comments | Tagged Citrus Garlic Herb Butter, Foil Packet Veggies, Herb Butter, Roasted Garlic Butter, Steak and Veggies Foil Packet with Citrus Garlic Herb Butter
    • Twice Baked Breakfast Potatoes

      Posted at 9:57 am by NativeNM, on June 23, 2017

      These twice baked breakfast potatoes are inspired by all those “Tasty” and “Delish” videos that my friends have been sharing on facebook.   The videos last approximately 30 seconds and the end results are simply WOW.  Recently I was inspired by the Idaho Sunrise video.  I sometimes wonder why I didn’t think of that!  So easy to make and appealing as well.  I made some minor adjustments, deciding on a twice baked potato instead of discarding the center.  Then I loaded the filling adding some butter, cheese and green chile.  For a bit of texture I broiled the outer skin to make a crunchy boat.  The baked egg on top sprinkled with bacon and chives makes a most scrumptious breakfast, don’t you think.
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      Posted in Breakfast, Recipes, Red or Green | 0 Comments | Tagged Cheddar Cheese, Green Chile, Idaho Sunrise, Potato Boats, Twice Baked Breakfast Potatoes
    • Barbacoa Flautas

      Posted at 12:20 pm by NativeNM, on May 19, 2017

      If these flautas look familiar it’s because they are very similar to my Barbacoa Taquitos.  The difference between flautas and taquitos are the type of tortillas.  Flautas are made with flour tortillas where as taquitos are made with corn tortillas.  Corn tortillas are my first love but sometimes I make flautas to please my hubby.  The thing about making flautas is cooking the tortilla to that perfect crispness.  If overcooked they will be overly crunchy and taste like a cracker.  And the filling should be somewhat dry so that the tortilla won’t become soggy.  I went back to an old favorite, a seasoned slow cooked chuck roast flavored with Frontera’s Barbacoa sauce.  Chile de Arbol salsa and Molcajete Guacamole are the perfect condiments to dip your flautas in. Enjoy!
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      Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 4 Comments | Tagged Barbacoa Flautas, Chile de Arbol Salsa, Flautas, Frontera's Barbacoa Slow Cook Sauce, Guacamole, Oaxaca Cheese
    • Guacamole in a Molcajete

      Posted at 8:51 am by NativeNM, on May 5, 2017

      What goes with almost any Mexican dish . . . Guacamole of course!  It’s a favorite for dipping, as well as topping burritos, enchiladas and nachos.  And since I’m celebrating Cinco de Mayo, I thought I’d show you how I make guacamole in a molcajete.  Molcajetes are used to crush and grind spices as well as preparing salsas and guacamole.  In Mexico they are made from porous basalt volcanic rock, typically round in shape with a bowl in the center supported by 3 legs.  The tool used to grind is called tejelote and made from the same material. A molcajete brings out the most amazing aroma by grinding the ingredients into the volcanic stone.  There is an earthiness that heightens your senses of smell and taste. By grinding each ingredient you create a layer of flavors that will come together in the most amazing way.  Every time I make guacamole in a molcajete I think it’s the best guacamole I’ve ever tasted. . . and then I make it again!  Happy Cinco de Mayo!! Continue reading →

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      Posted in Condiments and Sauces, Recipes, Red or Green, Salsa, Guacamole and Dips, Side Dishes | 1 Comment | Tagged Avocado, Guacamole, Guacamole in a Molcajete, Mexican Molcajete, Molcajete, Tejelote
    • Frozen Pineapple Whip

      Posted at 10:03 am by NativeNM, on March 24, 2017

      If you’ve ever been to the Magic Kingdom at Disney World you may have had a Dole Pineapple Whip.  It’s one of those things that you won’t find anywhere but at Disney.  It’s so refreshing, a slushy whipped frozen pineapple with pineapple juice pooled around the bottom.  I took my version a step further and ran it through the ice cream maker to make it more like the texture of a sorbet.  Either way it’s delicious!!
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      Posted in Dessert, Recipes | 4 Comments | Tagged Disney World, Dole Pineapple Whip, Frozen Pineapple Whip, Magic Kingdom
    • Chicken Fried Pork with Green Chile Gravy

      Posted at 3:19 pm by NativeNM, on March 8, 2017

      There are so many ways that pork and green chile are paired together.  Some of the classics are green chile stew, pork tamales with verde salsa, or green chile posole.   With the cold weather sneaking in again before Spring, I was hungry for some comfort food.  Searching the freezer for inspiration, I found a pork roast that was very lean.  I sliced it into 1/2 inch portions, pounded it into thinner pieces for a very tender chicken fried pork steak.  As with all chicken fried dinners you must have cream gravy. It’s a must!  But as I made the gravy I added a big scoop of green chile. Let me just say that green chile gravy is the most delicious thing you have ever tasted over chicken fried pork.  Call me New Mexican, it’s all about the chile!
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      Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green | 7 Comments | Tagged Chicken Fried Pork, Chicken Fried Pork Steak, Cream Gravy with Green Chile, Green Chile Gravy, Green Chile Salt
    • Pulled Pork Mole Tacos

      Posted at 9:43 am by NativeNM, on February 24, 2017

      pulled-pork-mole-tacos-9

      This might be one of the tastiest tacos ever!  They were so good I can’t wait to make them again. This Mole sauce has so many flavors to awaken the taste buds including dried chiles, spices and dark chocolate.  The pulled pork was the star of this taco so there was no need for a lot of toppings.  A fresh Pico salsa with crumbled Queso Fresco is all you need.
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      Posted in Dutch Oven and Cast Iron, Recipes, Red or Green, Tacos, Taquitos and Flautas | 2 Comments | Tagged Dona Maria Mole Paste, Dutch Oven, Pico De Gallo, Pork Mole Tacos, Pork Tacos, Pulled Pork Mole Tacos, Queso Fresco
    • Memories of my Mother

      Posted at 1:49 pm by NativeNM, on February 17, 2017

      remembering-mom-9

      It seems surreal that my Mother is not here.  She passed recently having lived 92 years.  In the last few years we could see her memory fading and our Mom quietly disappearing.  I try to remember the times we shared, whether we were together in the kitchen preparing a meal or tending to the garden that she raised every summer.  She was a frugal woman who did not believe in wasting anything.  She raised vegetables and canned any extra that we would enjoy throughout the rest of the year.  And one of my fondest memories was taking our vegetables, fresh corn, watermelon and cantaloupe to the farmers market where she displayed some of her finest produce to sell.  She was an excellent dressmaker, she sewed most of my clothes growing up.  And she tried to teach me the art of sewing although it really wasn’t my calling.  She made quilts throughout the years, making each grandchild a quilt of their own.  The girls were given vintage sunbonnet girl quilts while the boys received vintage fisher overall boy quilts.  She loved watching her hummingbirds that would come in numbers in the Spring and flock to the hummingbird feeders that were put out on the porch with sugar water each year.

      When I was young my Dad raised cotton on the farm.  He worked so hard and Mom always had a big meal on the table when they came in at noontime.  In those days almost everything was fried and it tasted so good.  She made the best fried chicken and chicken fried steak.  Always served with mashed potatoes, cream gravy and coleslaw.  But in the summer we had fresh vegetables. We would snap green beans or shell peas in the evenings, gather tomatoes, okra, radishes, onions, beets, cucumbers, asparagus, zucchini and yellow squash, cabbage, turnips, mustard and turnip greens, and sometimes green chiles.  Sometimes I wonder how she did it all! My parents worked hard, showed us how to live on a budget and within our means but most of all showed us love.  I hope they are together now in peace.

      Love Lives On
      Those
      we love remain with us
      for love itself lives on,
      and cherished memories never fade
      because a loved one’s gone.
      Those we love can never be
      more than a thought apart,
      far as long as there is memory,
      they’ll live on in the heart.

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      Posted in Uncategorized | 8 Comments | Tagged Mama, Mom, Mother, Norma Creighton, Norma Thurman Creighton
    • Potato Leek Pizza with Pork Belly

      Posted at 11:55 am by NativeNM, on January 20, 2017

      potato-leek-pizza-with-pork-belly-12

      I’ve seen so many yummy recipes using Pork Belly however it’s one of those things I haven’t had any experience with.  I was shopping at Costco recently and came across a package of Pork Belly that was already sliced.  It looked almost like bacon but for the fact that it was cut into thick slabs.  I wasn’t sure what I could do with it since it was already cut but I thought why not give it a try.  One of my favorite pizza’s is a potato leek pizza that I usually make with bacon so I thought I would substitute the pork belly for the bacon and see how that turned out.  Pork belly tastes quite different, you don’t get the smoky salty flavors of bacon.  But I do think it goes quite well with this particular pizza, the tender chunks of pork belly matched with slices of fried potatoes, sauteed leeks and melted mozzarella make one savory slice of deliciousness.
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      Posted in Pizza and Calzones, Recipes | 2 Comments | Tagged Fresh Mozzarella, Herb Olive Oil, Leeks, Pizza Dough, Pork Belly, Pork Belly Pizza, Potato Leek Pizza with Pork Belly, Thin Sliced Potatoes
    • New Mexico Inspired Chicken Pot Pie

      Posted at 10:23 am by NativeNM, on January 6, 2017

      nm-chicken-pot-pie-16

      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.
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      Posted in Dutch Oven and Cast Iron, Entree, Recipes, Red or Green, Soups, Stews and Chili | 6 Comments | Tagged Chicken Pot Pie, New Mexico Inspired Chicken Pot Pie, Pot Pie with Spicy Chicken, Puff Pastry, Roasted Corn, Roasted Green Chile
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