Roswell Adventures

When it comes to beef, we order by a quarter beef from JX Ranch natural Beef every fall. The cows are grass-fed from start to finish. No growth hormones or antibiotics. And the flavor is fabulous! The other plus side is we get cuts of beef we don't really have experience with - one being short ribs.   I first tried this recipe a few years back, and then I got busy and the short ribs hid in the deep freeze until I had several packages and knew it was time to cook them up. You start off with onions, carrots and beer in the bottom of a slow cooker. Pull out your short ribs - I like to trim the extra fat - and rub some salt and pepper in to both sides. Have your pan (I use my big cast iron skillet) nice and hot with some olive oil on the bottom, then sear all sides of the ribs, placing the seared ribs into the crock. Once they are all in, add the sauce on top, put the lid on, and cook away!  Serve it up with some kind of potatoes and veggi...

When you have a bunch of mushroom you need to use, plus a pound of ground beef...stroganoff to the rescue! Ingredients 2 tablespoons extra virgin olive oil 16 oz. Baby Bella mushrooms sliced 8 roasted green chiles, peeled, seeded & diced Salt & pepper to taste 1 small onion , finely diced 1 1/2 tsp granulated roasted garlic 1 lb.   grass fed ground beef 3 heaping teaspoons smoked paprika 4 cups boiling water 4 tsp Better Than Bullion beef 8 oz. gluten-free pasta (I used Tinkyada brown rice pasta) 1 tablespoon cornstarch 1/2 cup sour cream Instructions Using a large pot or large sauté pan, heat the olive oil over medium high heat. Add the mushrooms and season with salt and pepper. Add in the onions and garlic. Cook until the onions are translucent. Add the ground beef and cook until all browned. Stir in the smoked paprika. Add in the beef stock, green chiles, and egg noodles. Stir together and cover with lid. Let simm...

I LOVE cole slaw. It is fun to order it when we travel the country, as there are so many variations, and you never know what you might like until you try it. I stumbled across this dressing recipe a couple of years back, and it has definitely become my go-to. I vary it just a bit. It makes a great, creamy slaw. Cole Slaw Dressing 1 c mayonnaise 1/3 c white sugar 1/8 c white vinegar 1 T prepared mustard of your choice 1/2 tsp celery seed (this is a guess - I totally eyeball this part) Combine well. If you prefer to use raw sugar, you will want to prepare the dressing ahead of time so it has time to dissolve. As for the "veggie" portion of the slaw, quantities of each item are approximate. Fruits and vegetables come in a variety of sizes and I am too lazy to weigh the ingredients. So, here you go... Cole Slaw Mix 1 small head cabbage, thinly sliced 1 large apple, chopped (use variety of your choice. I usually peel it, but that isn't mandatory) 2-3 large c...

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...