Roswell Adventures

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...