Roswell Adventures

I learned about Lazy Tacos from a Facebook page for New Mexico recipes, and I knew I had to try them. I watched a couple of videos and checked out more than a couple of recipes. Although I was frustrated that the recipes listed spices with no quantities, I decided to go for it. And...it worked! However, just like the other recipes, I don't have quantities to share with you. This is what I can tell you -  Start with a pound of ground beef (we use grass-fed beef, which is very lean). Mix in: Salt  Pepper Garlic powder Onion powder Cumin Of course, you can add in other spices - even your favorite taco seasoning.  Lay your corn tortillas out on a large cutting board and spread a thin layer of ground beef across a little less than half of it. This is close to 2 tablespoons.   Heat vegetable oil up in a large skillet - about 1/2 inch should do it. As for how hot you want the oil, you want the tortillas to bubble nicely, but if they spatter and pop, your oil may be too hot....

 Chuck and I recently bought a cooking blender. We probably never would have spent the money, but I hosted an online Pampered Chef party and got a really good deal. We love soups, so that was one of the points behind our purchase. We also love green sauce, and since we are getting to the end of the chile-roasting season, we bought a bushel of medium green chiles yesterday, and I decided to put the cooking blender to work today. It is cooking right now, and it smells amazing. I used my basic recipe, scaled to fit the cooking blender. I used to use extra green chiles so I wouldn't need to use flour for thickening, but we have been buying hotter chiles, so this time I decided to add some carrot and then some corn starch to help with the thickening. Keep in mind you will want to adapt the recipe to suit your heat preferences, but here is what I did today:   Green Chile Sauce (Cooking Blender) 3 cups water 1 cup chopped carrot 1 1/3 cups chopped onion 2 cups roasted diced green chi...

 I remember when I first got this recipe from a colleague at Sabino High School. I told Chuck about it - and he was significantly less excited than I was. In fact, due to his reticence, I postponed trying this for several months before deciding it was time. We are both very glad I did! This soup is fast, easy, and delicious. No simmering for hours. In fact, the most time-consuming aspect is peeling and cubing the squash, a task that could easily be completed ahead of time.  As I recently purchased a cooking blender and had used it to make cauliflower soup, I decided to adapt my recipe to this new tool. Here are both recipes - the original and the one I adapted. Both are fabulous. Enjoy! Golden Squash Soup (Original) 5 medium leeks (white portion only…can use some light green) or one large leek 3 cans (14 oz) chicken broth 2 tablespoons butter 1 ½ lbs Butternut squash, peeled, seeded, and cubed (approx 4 cups) ¼ teaspoon dried thyme ¼ teaspoon gr...

 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. Uncover; cook for 6-8 minutes or until mixture is thickened. Mash lentils slightly. 2. Stir in salsa. Spoon about 1/4 cup lentil mixture into each taco shell. Top with lettuce, tomato, cheese and sour cream

 In making the move to eating fewer grain-based meals, we have started utilizing almond flour. I found this recipe on the Wholesome Yum page and really like it - for the ease of making them as well as for the taste. These biscuits are very tender and don't hold up well to being sliced open. Instead I make them a bit thinner. We usually will break off a bite - but when I made green chile sausage gravy, we used them whole and doused them in the gravy. Included below is the recipe I use (only slightly different from the original) as well as the Old Bay Cheddar variation. How easy are they? You mix the dry ingredients, add the wet ingredients (pictures are of Old Bay Cheddar biscuits)... Mix together. Put them on the baking sheet (medium cookie scoop with a release trigger makes quick work of this)...     ...and bake them.    Easy Almond Flour Biscuits 2 c blanched almond flour 2 tsp baking powder 1/4 tsp sea salt 2 large eggs, beaten 1/3 c butter, melted & coo...

   Zucchini Lasagna Ingredients Cooking spray (coconut oil or olive oil) 1/2 onion finely diced 2 pounds ground beef 2 jars pizza sauce 1Tablespoon garlic powder 1 tablespoon dried parsley flakes 1 tablespoon dried oregano 1/2 teaspoon sea salt Red pepper flakes 2 large eggs 2 cups (16 oz) cottage cheese 1 (8oz) package cream cheese 4 medium zucchini or yellow squash 1/8 inch thick (either lengthwise or crosswise, leave peel on) 2 cups (8 oz) grated part skin mozzarella cheese 1/2 cup grated Parmesan cheese Preparation Slice zucchini and lay on cooling rack set over baking pan. Sprinkle with salt. Let set for 20-30 minutes to draw moisture out. Wipe with damp cloth to remove excess salt. Saute onions in olive oil until soft. Add ground beef and cook until done. Mix the pizza sauce, garlic powder, parsley flakes, oregano, salt, and red pepper flakes. Blend eggs, cottage cheese, and cream ...

In looking for a slow-cooker meal that would stretch over several days, I decided to make a roast in the slow cooker and then use it for enchiladas, etc. So, I found a recipe I liked the looks of (link at the bottom) and made a few adjustments. The results was so tasty that we don't want to cover it up with red sauce. So, we had tacos, instead.  We added a little shredded cheddar, some pico de gallo, and a few slices of avocado. Loving every bite of it! We will definitely be making this again :) Slow Cooker Mexico Shredded Beef Ingredients ~3 pounds beef chuck roast 1 onion, diced 4 cloves garlic, minced 2 tablespoons tomato paste Juice of one lime 1 tablespoon Ancho Chile powder 1/2 teaspoon Chipotle Chili powder 1 teaspoon cumin 1 teaspoon paprika 1 teaspoon dried oregano 1 teaspoon sea salt 1/4 teaspoon red chili flakes Instructions Mix the chili powders, cumin, paprika, salt, oregano and red chili flakes togeth...

I needed some cream of mushroom soup for a recipe to make a chicken and broccoli casserole. Since I don't use canned soups any more, I needed to find a good recipe that wasn't too challenging. I tracked down one that looked good and revised it a bit. Yup - it was delicious! The toughest part was not eating too much of it during the tasting phase. This winter I will be making some of this for those grilled cheese and soup nights. Cream of Mushroom Soup Ingredients 2 tablespoons butter and 1 tsp olive oil 1/2 pound sliced, fresh brown mushrooms 1/4 cup finely chopped onion 6 tablespoons gluten-free, all-purpose flour 1/2 teaspoon salt 1/8 teaspoon ground black pepper 30 ounces boiling water, divided 4 tsp chicken Better Than Bouillon 1 cup half-and-half cream Directions In a large saucepan, heat butter over medium-high heat; saute mushrooms and onion until tender. Mix flour, salt, pepper, Better than Bouillon, and ...

I hit paydirt at the store today. Yesterday's rotisserie chicken quarters for $4. Score! But what to do? We will likely use the legs and thighs as-is (as-are?), but I wanted something to do with the chicken breasts. Then I remembered a chicken casserole I hadn't made in probably 2 decades. I searched around to find something that looked familiar, and while I was putting a book on my shelf, I spied it - Talk About Good! cookbook published by the Junior League of Lafayette, Inc. (Louisiana) copyright 1969, my copy printed in 1981. I found the Chicken Casserole recipe (page 236, in case you were wondering) and decided to update it. First off, I don't used canned soups, so I found a recipe for Quick Cream of Mushroom soup - that is fabulous! Add 2 cups of shredded cheddar to that, and you have a fabulous sauce. Other major players - diced/shredded chicken breast, broccoli florets (blanched), and cooked pasta (I used red lentil linguine - YUM!). Mix it together in a large ...

If you like to get hit by the one-two punch of sweet and heat, and if you love bacon, then you need to try this recipe! It is super simple and super delicious! This recipe is as easy as mix the chili powder & brown sugar, dredge the bacon in the mixture, and bake. Almost done baking... Red Chili Candied Bacon Ingredients: Thick cut bacon (about a half a pound) cut in half lengthwise 1/4 c packed brown sugar 2 T Chili Powder Note: This chili powder can definitely get your attention. If you are not a fan of heat, you can use whatever heat of chili powder you like, but a little heat definitely balances out the sweet from the brown sugar. Hardware: Rimmed baking sheet (I use a jelly roll pan, which I should start calling my bacon pan, because I have never in my life made a jelly roll) Cooling rack that fits in baking sheet Foil Tongs Medium metal bowl (large enough for bacon slice) Directions: Preheat oven to 400 degrees. Line baking sheet with foil and s...

Looking for a great recipe for the next picnic...or just to enjoy at home. Look no more! This delicious dish is the perfect combination of sweet and heat. This is an amazingly delicious copy cat recipe of El Pollo Loco's BBQ Black Beans. Original recipe can be found at https://topsecretrecipes.com/el-pollo-loco-bbq-black-beans-copycat-recipe.html. Here is my version...  BBQ Black Beans 2 15-ounce cans black beans (undrained) 2 1/2 cups boiling water 1 tsp Chicken Better Than Bouillon 1/2 cup packed brown sugar 3 tablespoons ketchup 3 tablespoons bacon fat (this is the recipe you have been saving that for!) 1 1/2 tablespoons red wine 1/2 tablespoon apple cider vinegar 2 (or more) tablespoons roasted green chiles, chopped 1/4 teaspoon chipotle powder In medium sauce pan, dissolve Chicken Better Than Bouillon in boiling water. Add remaining ingredients and combine well. Cook over medium heat at least an hour - it took ours close to 2 hours to get to the thickness ...

I don't know if you have had an opportunity to try bacon-wrapped dates, but we absolutely love them. We decided to start making them at home in small batches (love my toaster oven!).    After making them once, I realized how simple it is. Then I bumped it up a notch and decided to sprinkle a little chili powder/brown sugar mix on. The mix is 1/4 cup brown sugar to 2 tablespoons chili powder.  Bacon is coated and dates are pitted. Next step is to stuff the dates with almonds...  Then wrap each in bacon and secure with a toothpick. Line your baking sheet with foil to make it easy to clean up.   ENJOY! Chili-Bacon Wrapped Stuffed Dates Medjool dates Bacon, 1 slice for every 2 dates Almonds, 1-2 for each date Sweet Chili Powder mix (see below) Slice date lengthwise and remove pit. Add 1-2 almonds inside date and pinch closed. Cut bacon in half, and sprinkle with chile powder, adjusting heat to your preference. ...

This is the perfect time of year for a nice, refreshing salad! Chuck and I discovered this years ago, and since I lost my recipe, I recreated it and figured the best way to keep from losing it was to share it here. This recipe makes a meal-size salad for 2. Because of the avocados, leftovers really don't work. If you would like to beef it up a bit, you can add in diced, cooked bacon or cubed, cooked chicken. I make this into two bowls. It is easier to mix and keep the ingredients equitable. Avocado Tomato Salad 1 ripe avocado, diced 2 cups Cherub tomatoes (or tomato of your choice), cut in half 1/2 c toasted pecans 4 tablespoons blue cheese crumbles 3-4 tablespoons Extra virgin olive oil Ground pepper at the table Divide ingredients into 2 bowls. Mix gently and serve with fresh ground pepper.

Hi. My name is Sue...and I am a spice-aholic. So, when I ran out of chili powder (don't judge!) I decided rather than buy some, I would make my own. Here goes... 3 Tablespoons paprika (we used Hungarian Sweet & Spicy) 1 Tablespoon Ancho chile powder 1 Tablespoon ground cumin 2 teaspoons roasted garlic powder 2 teaspoons onion powder 2 teaspoons chipotle powder 1 1/2 Tablespoons Mexican Oregano Mix together. Store in sealed jar. We buy just about all of our spices from Savory Spice Shop in Santa Fe.  From their website: We will offer curbside pick-up by phone (505) 819-5659, email (santafe@savoryspiceshop.com), or online.  Find them on Facebook.   And check out their Spice 'n Easy line. New Mexico residents get free shipping on orders over $20. These are great people who provide an amazing product!  Note - when all of this social isolation is a thing of the past, do yourself a favor and visit the shop  at 225 Galisteo St ; Santa Fe, ...

Sometimes you want simple. This dish is definitely simple - and tasty. It has little prep time and cooks up in less than an hour. Serve with a simple side salad or toss some veggies in to roast. Ingredients 2 pounds ground beef 1 large onion , chopped 1 red bell pepper, chopped (optional) 4 cloves garlic , chopped (or 1/2 tsp garlic powder) 3 cups water 2 29 - ounce cans finely diced tomatoes 2 tablespoons Worcestershire sauce 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon kosher salt 1 teaspoon red pepper flakes 8 ounces uncooked, gluten-free pasta 1 cup shredded sharp cheddar cheese Cook ground beef and onion until beef is no longer pink. If you are using the bell pepper, add it now, too. Add in the rest of the ingredients except pasta and cheese, bring to a simmer, and cook for 20-25 minutes. Stir in pasta and cook an additional 10 minutes. Sprinkle shredded cheese over top. Return lid to pot and wait 5 minutes for ...

Made this before we left on our trip. I think I will add more spice next time. Homemade Beef Chorizo 4 pounds lean ground beef (grass fed) 2 teaspoons garlic powder 2 tablespoons chipotle in adobo sauce, finely minced 2 tablespoons smoked paprika (1 tablespoon ancho chile powder) 1 tablespoon Hungarian paprika 2 teaspoons ground coriander 1 tablespoon ground cumin 2 teaspoons Mexican oregano 1 teaspoon ground black pepper 2 teaspoons sea salt 2 teaspoons onion powder 1/2 teaspoon cloves 1 teaspoon cinnamon 1/4 c apple cider vinegar Mix together, being careful not to overwork the meat. Best if done in two batches then combined. Cover and refrigerate at least 24 hours for the flavors to meld. then can freeze in smaller batches if desired.

I wanted something to do with the tamales we pulled out of the freezer, and I remembered we had some canned black beans. But that would be too boring on its own, so I doctored it up... Easy Doctored-up Black Beans Ingredients 1 Tbsp   bacon grease or olive oil 1-2  jalapeños, finely diced  Onion, Chopped equal amount 2-3 clove s garlic, minced or crushed 1/2 tsp cumin 2 15 oz. cans black beans   Hot sauce of your choice Instructions Saute onion and diced jalapeño in bacon grease until soft Add the minced garlic and cumin. Sauté over medium heat for about one minute. Add the un-drained beans and bring to a simmer over medium to medium-high heat. Simmer until thick and liquid is almost gone. Mash and serve with a splash of hot sauce.

Red Chile Shrimp and Cheesy Grits (from Frode Jurnhart on New Mexico Recipes Facebook page) Grits 4 cups chicken broth 1 cup, grits 1/2 cup shredded cheddar cheese 2-3 tablespoons cream   Cook grits according to package directions. When done stir in cheddar cheese, and a bit of cream.  Shrimp & Coating Shrimp smoked paprika red chile powder touch of flour Green onions, chopped Garlic, minced Lemon Juice   For the shrimp I coated with smoked paprika, red chile powder, and just a touch of flour. Then I tossed shrimp with chopped scallions, minced garlic, lemon juice then sauteed in oil and butter until done.

We love kabobs - but what is not to love about juicy, tender chunks of beef and an assortment of grilled veggies? What goes on the skewer in our household depends on what is available and what sounds good at the time. This last time we added the tomatoes for the first time - and we loved them. They will definitely become regulars on our skewers. What we like to use: Chunks of beef, cut about an inch square Mushrooms, cut in half, if large Red or yellow onions, cut in quarters Red bell peppers (or other variety, as desired - you can even go with jalapenos) Cherry tomatoes Zucchini, cut in ~1-inch rounds Marinate beef (marinade recipe below). Assemble other ingredients, cutting them into chunks large enough to skewer. Onions work best if you keep about 3 layers together. Don't cut tomatoes. Soak bamboo skewers in water for about 30 minutes, using enough that you can use 2 skewers per kabob, which makes it easier to turn. I do this in a jelly roll pan, which I will later us...

 We are trying out breakfast casseroles, stratas, baked oatmeal, and whatever else we can come across that will allow us to prep on Sunday, bake Monday morning, and have breakfast for the weekend.  For Christmas breakfast, I made this one: https://www.kitchentreaty.com/chiles-rellenos-breakfast-strata-with-optional-chorizo/ and it was fabulous!  Our first week launching into work int he new year, I made this: https://www.thechunkychef.com/easy-overnight-breakfast-strata/ Also delicious, even if we did kind of miss the green chiles. Last week we went with my baked oatmeal: http://roswelladventures.blogspot.com/2018/11/baked-berry-chocolate-nut-oatmeal.html for a switch to sweet. This is on my soon-to-make list: Hatch Chile Corn Bread Strata.  What's not to love about a strata made with green chiles and corn bread?!?! This is one I have not tried yet - but plan to soon. The original link is at the bottom - and they have pictures, because they hav...