Roswell Adventures

We've had a mild winter, but colder weather is supposedly heading our way - with snow possible for tonight or tomorrow. That, of course, means a nice, savory pot of yumminess for dinner. I hadn't made this in more than a year - don't you hate it when you forget about a favorite recipe? I can hear you now...those beans are not white, therefore, this is not truly white chicken chili. OK, you've got me there! But not only did we have these beans in the pantry, but they are heirloom beans we bought at the farmers' market in the Ferry Building in San Francisco last summer. That seemed a better choice than running to the store for navy beans who have been in bags for who-knows-how-long. The beans weren't the only adventure-based ingredient. The corn was from our crazy run to Apple Annie's in Willcox, AZ last summer. We picked peaches and bought some of their amazing bi-color corn. Oh...no peaches in this recipe, though. The gre

I created this recipe a couple of years back and figured it was time for me to put it on my blog...mostly so I can find it easily. 😄 I love the combination of sweet and spicy. You can use less jalapeno, if you like...or more, if the mood suits you. One key to this is to not overcook the carrots to start with, as you will want them to simmer in the sauce a bit.  The alternate glaze may not lend itself as well to simmering, but you can let it sit in the glaze while you finish up the rest of the meal. Sue’s Jalapeño Glazed Carrots with Pecans Serves 4 – 259 calories per serving Ingredients 2 cups baby carrots 1/8 teaspoon salt 3 tablespoons butter ¼ cup finely diced jalepeño pepper 2 tablespoons light brown sugar 2 tablespoons orange marmalade, Simply Fruit 1/2 cup pecans, toasted and chopped Preparation 1.     If carrots are thick, slice longitudinally in half or quarters. 2.    Steam carrots until crisp-t

I am a macaroni and cheese lover from way back. Mom made it from scratch. Well, kind of from scratch. She used Velveeta and topped it with buttered cracker crumbs before baking it. Can you say YUM! Fast forward to my young mother days. Mom never taught me how to make her mac and cheese...and the boxed kind was all we could afford, so that's what we ate. One day when we were visiting friends, the conversation went on longer than intended and everyone was hungry. "I'll just make some macaroni and cheese," she said. I was rather shocked when she pulled out her milk and real cheese (can you make mac and cheese with real cheese???) and then I was amazed at how quickly she whipped it up. While it wasn't as good as Mom's, it was still quite tasty. I wish I could say that from then on there was no more boxed mac and cheese in our house! But, if I did, my kids would very rightly call me out on it and I would have to study the skies for stray lightning bolts. But, e