Roswell Adventures

One of our favorite places to eat out when we are in Albuquerque or Las Cruces is St. Clair's Bistro, and we usually order Pasta New Mexico, which the menu describes as: "Sautéed chicken breast + hatch green chile + linguini + cream sauce + sun-dried tomatoes + provolone." (And we usually request extra green chiles.) This is similar to an Alfredo sauce, and since I tripped over a fettuccine Alfredo recipe recipe the other day, I started getting hungry for that. Neither Chuck nor I care for heavy Alfredo sauces, so I found one that used a cream sauce base and adapted it. While I would love to make this with green chiles, time constraints (and the availability of broccoli) called for a slight adjustment this time. However, I think I will plan ahead next time so I can defrost, peel, seed and chop green chiles to substitute in place of the broccoli. This is adapted from https://flouronmyface.com/easy-homemade-fettuccini-alfredo-sauce/   Chicken Pasta Alfredo

Once the weather starts to turn cool, we really enjoy having a nice bowl of oatmeal for breakfast. In my hunt for oatmeal options a few years back, I found this recipe. I haven't done much adaptation-wise - other than going to straight berries after having an unfortunate encounter with bananas that left me nervous to eat bananas ever again. This is super-easy to make! I prefer to make it the night before. In the morning it is as easy as cutting a square, putting it in a bowl with a little milk, and microwaving it for a minute or so. If I were preparing for a family to eat all at once (it serves 6...unless you have oatmeal-loving teenage boys) I would probably do some of the prep - such as measuring the dry ingredients, breaking the nuts, and such - and then complete the assembly (which would probably only take about 10 minutes) and then bake. I usually include the link, but this was a Pinterest pin that had a picture of the recipe and a link to the site...but the

Fall means two things in our house - green chiles and find ways to use up ground beef. Green chiles - well, that's a natural. As for the ground beef, for years we have purchased our beef through JX Ranch Natural Beef.  The beef is ready in early November, and as we do not tend to incorporate a lot of ground beef into our diet, we scramble to clear some space in our freezer. Recently I found a fabulous recipe on the I AM New Mexico website - and naturally I adapted it to our taste. The link to the original recipe is below the title. Whether you try the original recipe or our version, I hope you enjoy it! Ground Beef with Green Chiles (adapted from https://iamnm.com/green-chile-with-ground-beef-recipe/ ) It is now listed as " This content is for All Access to Recipes members only. Ingredients 1 lb. grass-fed ground beef 1 can petite-diced tomatoes (if you buy regular diced, I suggest chopping them s

I went gluten free nearly a decade ago, and while I can now eat limited amounts of glutinous foods, I stay G-Free as much as reasonably possible. When I saw a package of Pamela's Gluten-Free Pumpkin Bread Mix in the grocery store, I did a double-take then quickly grabbed a bag - not even certain of how I would utilize it. My husband (a.k.a. "the Pancake King") said "I'll figure out how to make pancakes." I checked the Pamela's site and was rather surprised to not see a a pancake recipe associated with the mix. So, the Pancake King went to work - and they were delicious! No pictures, though - we scarfed them up too quickly! Pumpkin Pancakes using Pamela's Gluten-Free Pumpkin Bread Mix Ingredients 1 1/2 cups Pamela's Gluten-Free Pumpkin Bread Mix 2 eggs 1 1/4 cup milk 1 TBL oil 1 TBL vanilla 1 tsp pumpkin pie spice Toasted pecans (save for after you pour batter) Directions Combine all ingredients (except pecans) and mix well. Heat

During the crazy-busy summers, it can be challenging to figure out what to make for dinner. One day last week I realized I had mushrooms and sour cream, as well as our staples of ground beef (we purchase a quarter of grass-fed beef at least once a year) and gluten-free pasta. Stroganoff it is. One slight issue - I needed a recipe. After looking around at several options, ranging from no seasoning to a rather extravagant preparation, I found this recipe for Best One-Pot Beef Stroganoff Ever . Since I only use gluten-free pasta, I adapted the preparation to an almost-one-pot, as I cooked the pasta al dente and added it for just the last few minutes of cooking. I played with the ingredients a bit (as usual), and here is what I came up with. With a side of veggies, this made three meals for Chuck and me. Sorry - there are no pictures, because writing this was an after-thought :) (Almost) One-Pot Stroganoff Ingredients ~2 tablespoons extra virgin olive oil (I just swirl some into th

These tacos are AMAZING!!! I also use this filling for stuffed peppers, to stir into scrambled eggs and more. Adjust the heat by adjusting what kind of chili powder and salsa you use.   Tater Tacos - Just one option :)                  Lentil Tacos   Ingredients: 1 cup finely chopped onion 3 garlic cloves, minced 1 teaspoon olive oil 1 cup dried lentils, rinsed 1 tablespoon chili powder 2 teaspoons ground cumin 1 teaspoon dried oregano 2 1/2 cups chicken broth 1 cup salsa 12 taco shells 1 1/2 cups shredded lettuce 1 cup chopped fresh tomato 1 1/2 cups shredded Cheddar cheese 6 tablespoons sour cream Directions: 1. In a large nonstick skillet, saute the onion and garlic in oil until tender. Add the lentils, chili powder, cumin and oregano; cook and stir for 1 minute. Add broth; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until the lentils are tender. Unco

I found this in Parade Magazine, and it is fabulous. I didn't change the original recipe much, but I make a few adjustments, which are reflected below. I have also included links to my favorite spices. You can use what you have at home - these are just my preferences. JAMBALAYA Ingredients 1 lb organic, skinless boneless chicken thighs, cut into 1-inch pieces 2 tsp sea salt, divided ½ tsp freshly ground black pepper (about 20 grinds) ¾ tsp smoked paprika 2 Tbsp extra-virgin olive oil, divided 1 medium onion, chopped 2 medium shallots, chopped 2 celery stalks, chopped 1 medium yellow, orange or red bell pepper, chopped 1½ tsp roasted granulated garlic Dash of ground chipotle 3/4 cup low-sodium chicken broth, plus more as needed (you can substitute water or boiling water mixed with 3/4 teaspoon Chicken Better Than Bouillon) 1/2 cup canned tomato puree OR crushed tomatoes simmered until thick 8 oz smoked Andouille sausage, cut crosswise into ½-inch slices 1 lb la

So much squash...so little time. And another post without pictures... Un-Stuffed Squash 3 slices bacon, chopped 1 lb ground beef 2 onions, chopped 2 cups tomatoes 4 cups sliced summer squash 4 cloves garlic, crushed 1 tsp cumin 1/2 tsp salt 2 cups prepared rice 1/4 c sour cream 3/4 tsp green chile powder In large skillet, cook bacon over medium heat until mostly cooked. Add onions and beef. Cook until onions are tender and beef is cooked through. Add in garlic. Cook for one minute more. Add squash and tomatoes. Cook until squash is al dente.  Stir in rice and cook until rice is hot.  Mix sour cream and powdered green chile to use as a topping. Serve quash dish with green chile sour cream.

Cold weather means it is time for soup! I love this soup because it is quick, easy, and delicious. Look below recipe for tips on making your soup even easier to make. Ham & Potato Cream Cheese Soup 6 c. water 6 tsp. Chicken Better than Bouillon 2 packages (8 oz.) cream cheese, cut in small cubes 4 c. peeled potatoes, diced 1 ½ c. fully cooked ham, diced same size as potatoes 1 tsp olive oil 3/4 c. finely chopped onion 4 cloves garlic, crushed (or 1 tsp. roasted garlic granules ) 1 tsp. dill weed Heat oil in medium skillet over medium heat. Add onions and saute until translucent. While onions are cooking, bring water to a boil and whisk in Better than Bouillon. Reduce heat to medium. Continue whisking while adding cream cheese. Heat until melted. When cheese is melted, add garlic to onion and cook one minute longer. Add onion mix and all remaining ingredients to the sauce pan and simmer ~15 minutes, or until potatoes are tender. "Make it quicker" Tips: B

I fell in love with green sauce when I first tried huevos rancheros - green at what has become my favorite restaurant - El Mirador in Deming, NM. My mouth is watering just thinking about it! It has been a while since our travels coincided with their open hours, but the next time they do, I will be having my favorite breakfast and likely bringing a quart of sauce home. But I digress... One of my first tasks upon moving to New Mexico was to develop a recipe for green sauce so we could have "huevos rancheros green" on a regular basis. I remember asking a friend, a native New Mexican for help - and she laughed at me because she didn't cook. I think that has changed over the years, but I couldn't wait for her to develop a passion for cooking and somehow channel the perfect green chile sauce recipe, so I began hunting around for ideas and tweaking them.  I have included two versions of what I came up with - large batch (which I usually make) and small batch, for those d