Roswell Adventures

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...

Yesterday's impulse buy - rotisserie chicken at Sam's Club. That got me thinking about what to do with the leftovers. I've seen a lot of posts recently about making red sauce, but I didn't have the powdered chile I needed. However, I did have powdered green chile! So, I went to work. Ingredients: A batch of Green Chile Sauce or Out-of-Season Green Chile Sauce. (Or other sauce of your preference). Chicken breasts from one rotisserie chicken, cubed Corn tortillas 1 lb block of cheddar cheese, shredded Preheat oven to 350 degrees. Put thin layer of sauce in bottom of a 12x12" baking dish. Next layer your ingredients - tortillas (torn to fit), chicken, sauce, cheese. I made 3 layers, making sure to have enough sauce for a good covering - and enough cheese, too :) Bake at 350 degrees for 30 minutes.

I love green chile season! You know it is starting when the big chile roasting drums appear in front of the grocery stores. Once that happens, we check the website for Graves Farm, which is just south of Roswell. We pick a time and run down to pick up a bushel of roasted Big Jim's. The smell while they are roasting is amazing - and the smell lingers in the car for several days. It is wonderfully relaxing after a long day at work :) After we get home, the fun begins - peeling, seeding, dicing, preparing green sauce . Then we enjoy morning-after-morning of huevos rancheros smothered in green sauce. I have to stop talking about it before I drool on my keyboard. Alas, it is mid-June, and green chile season is nearly 2 months away (depending on harvest). I remembered I had powdered green chiles I bought at the Chile Cheese Festival here a while back (from Harvest Gifts - we bought the medium). After my husband dug through the cabinet and found them I pulled together a recipe and w...

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...