Old West style spicy vegan chili recipe made with plant-based meat, black beans and mushrooms. Served with vegan shredded cheddar cheese and sour cream.
When I asked locals which Tucson centric recipes they would most like to see included in my cookbook quite a few people mentioned arroz con pollo and I’ve always found chicken and rice to be a comforting combo This is a great make ahead recipe for work day lunches. At first glance salsa de chile fresco may look like pureed tomato sauce
but it’s got a medium spicy kick of heat that will convince you otherwise.
This easy Mexican shrimp cocktail is made with Bloody Mary mix, along with crisp cucumber, avocado, red onion and hot sauce and it’s ready in about 5 minutes.
Tomatoes are at their best, and something about the heat and humidity of the Arizona monsoon season makes me almost totally inert and immobile. This is about all I can muster dinner-wise, so I’m lucky that it’s fairly healthy… It turns out that mayo and bacon are better for us than expected, and my versions is also low-carb.
So quick and easy; you can make this satisfying Sonoran Style Mexican chicken tortilla soup from my Taste of Tucson cookbook in 30 minutes or less!
I replaced the beef with crispy tofu, which adds just the right amount of heft and bite, and served it on crunchy baked tostada shells topped with Queso Fresco, scallions, radish and sliced pimento-stuffed olives. Recipe link in profile.
Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips.
Teresa Matias told me that to help satisfy her children’s cries for burgers when buns weren’t handy, she would fold a hamburger patty into a tortilla and fry it. Topped with cheese, lettuce, and tomato, it later became a regular menu item at her restaurant, Teresa’s Mosaic Cafe.
Apparently, a lot of moms had the same experience, because the beef patty taco has been standard restaurant fare around southern Arizona since at least the mid-1970s.
Nuttier and less sweet than its chocolate based cousin, this version of Molé Amarillo is the personal creation of Chef Suzana Davila of Tucson’s Cafe Poca Cosa. She specializes in these complex sauces, and her recipes are longtime local favorites which is one reason why I wanted to feature the recipe in my upcoming cookbook Taste of Tucson: Sonoran Style Recipes Inspired by the Rich Culture of Southern Arizona. Serve this dish with tortillas and a pretty, salad, as Suzana would.
There are Southwestern regional influences that vary from New Mexico to Arizona, Texas, and Southern California. Here in Tucson, our regional cuisine is defined by fresh veggies, grilled meats and all of the delicacies that a mid-sized, sunshine filled desert city/college town, 60 miles from Mexico, has to offer. It’s summertime eating all year round.
Making authentic cowboy steaks is really easy. When I asked Bryan Keith, the Grill Master from Pinnacle Peak Steak House if he had any additional tips he said, “Put some love in it!”
Walnuts are less expensive and easier to find than the traditional pine nuts and I think they taste even better in pesto, plus they’re loaded with healthy fats. Spinach linguine keeps everything a lovely shade of green.
How to make a healthier tuna noodle casserole.
I marinated myself a flank steak using my mom’s recipe from the 80s, adding in some Mexican oregano and extra citrus to #sonoranize it a bit so now it’s an Ohio meets Tucson recipe.
This no-recipe recipe is my tribute dog to Sweathog, Vinnie Barbarino. This recipe has become very popular since I first created it for my monthly column on the FoodNetwork.com. The people of the Internet have spoken, and they have said that it’s a cross between a pizza and a hot dog, and that is not untrue.
Some people believe that grilled cheese sandwich must be made on the stovetop or over an open flame, but my secret to a perfectly melty grilled cheese sandwich is toasting it in the oven instead of over a burner.
Inspired by Mexican Street Corn, this whole beef jumbo hot dog is topped with roasted corn, mayo, lime and spices and served in a top-cut, whole grain bolillo roll. Food photo and recipe by Jackie Alpers.
Healthy burrito bowl recipe with quinoa, black beans and avocado tossed in a chipotle lime vinaigrette dressing.
Corn, beans and squash are three of the earliest domesticated crops grown by Native Americans in the Sonoran region. For this recipe, prepared corn masa, which is usually used to make tortillas or gorditas, is pressed into a cast iron skillet for the crust. If you’ve never tried tepary beans, this recipe is an excellent way to experiment with them, but you can substitute black beans instead if you want.
Start your day with this Tucson Sonoran style power breakfast bowl. It’s high in protein, complex carbs and healthy fats.
A cheesy chicken and broccoli casserole featuring my copycat condensed Cream of Chicken Soup recipe.
This Greek yogurt pizza dough recipe has only two ingredients! With this pizza dough trick, you’ll be a pie-making pro in no time.
For centuries, people believed that it was impossible to make a chicken pot pie in the microwave. I have proven them wrong.
This is a healthy and extremely flavorful way to dress up boneless skinless chicken breasts. Adding just a small amount of butter on top, and using grated parmesan for a garnish, keeps the fat and calories down.
Thai Grilled Chicken Thighs recipe. All of the ingredients for authentic Thai cuisine are available at most grocery stores. Sambal Oelek and Thai fish sauce can be found in most Asian food sections.
This spicy and crunchy Sonoran chipotle chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads.
Celebrate spring with these easy, grilled pizzas topped with lemon flavored Mascarpone cheese, fresh tomatoes, pepperoni and oregano flowers.
Looks can be deceiving; my favorite monsters are scary looking, but innately good. Just like these monster-ized eggs, which have been turned green and frightening looking, but are completely delicious. These fried eggs with pesto and Parmesan are also monstrously easy to make.
These wings are hot! The spiciness will vary greatly though, depending on the heat of the chili flakes you are using, and the barbecue sauce you select. This recipe also works well for boneless skinless breasts or thighs.
A simple and satisfying crustless quiche that has all of the things I love; peppers (both hot & sweet), onions, Swiss, Gruyere, eggs, and cream.
Apparently, in the olden days, every casino in Las Vegas offered a $1.79 chicken dinner. If you won a $2.00 bet, you’d have enough money to buy one, so the dealer would shout, “Winner, winner chicken dinner “. Chicken is still pretty cheap, so you, dear reader, can be a winner every time you make one of these recipes.
The fun thing about pizza is that I can throw a bunch of seemingly unrelated items together and make something new. I’ve been experimenting and have found that almost any combination that tastes good on a salad will also be good on a pizza. For these mini pizzas I started with a classic herb and cheese crust. I used good olive oil and balsamic vinegar instead of tomato sauce. For the toppings I did a hot layer of fennel and blue cheese, and then a cold layer once it came out of the oven. of meats and fresh tomatoes.
Yay! It’s National Taco Day! Here’s a recipe of one of my favorite kinds – Carne Asada, from the book Knack Mexican Cooking by Chelsie Kenyon. Please note: these are not the Sonoran Style carne asada tacos from my Taste of Tucson cookbook but they are damn good none the less! Photos by me.
I want to eat warm hearty meals in Autumn colors. Casseroles baked in stoneware dishes with rich sauces. Meat, cream, smoked cheeses, tomato sauce, and, I want the recipe to be fast, and easy, so that I can eat right away. Something that I can make from memory because I’ve been doing Atkins and I find I instantly become insanely hungry.
The deep maroon hue of the wine soaked sausages contrasts nicely against the warm, heavy pasta.
These shrimp go great with a glass of wine and a conversation. It’s a dish to be shared, because if everyone is eating it, you won’t have to worry about reeking of garlic… or you could just eat it all by yourself when no one else is around to the same effect. It’s fun either way.
Cincinnati chili does not exist in Arizona, except for in a suspicious canned variety, so I went on quest and figured out how to cook it up myself.
One of my favorite Mexican restaurants now offers their famous tacos nestled in a large lettuce leaf instead of a tortilla. I was amazed at how much I enjoyed them served that way; I didn’t miss the tortilla at all. So I’ve started experimenting with the idea at home. I modified this recipe from one in a cookbook that I photographed for Chelsie Kenyon a couple of years ago.
Recipe for a more creamy, cheesy white clam sauce than the traditional version of Fettuccine with clams. This recipe is per person, so if you have a crowd, you’ll need a bunch of cans of clams.
Red Curry Shrimp With Pineapple recipe : Gaeng Kua Goong Sapparote
Recipe for Lox and Cream Cheese Frittata with Fresh Tomato and Red Onion.
Jackie Kashian’s Recipe for Paprika Marinated Chicken.
Rotini pasta mixed with a hearty dose of caviar and Parmesan cheese. You will love the way the caviar sinks in between the pasta’s nooks and crannies.
I believe in the healing power of both chicken soup and Thai food. Combining the two will cure whatever ails you, and the spicier you can make it the better.
It took me forever to figure out how to make a thin crust pizza at home. I practiced stretching the dough for months. First I tried to roll out the dough onto a pizza stone. That did not work. Then I purchased a non-stick 16″pizza tray with holes in it which was perfect, but it still took me awhile to get the process down. There were a lot of misshapen hole filled crusts that I would have to peel off of the pizza tray andÂ wad up in a ball for another go around. Below is my step-by-step procedure for getting the dough almost paper thin. I also posted an IPhone video below my husband Jason made of me that illustrates the whole procedure.
CAESAR SALAD DAYS | This is a story about choices, creativity, personal power, and a salad. Specifically, the Caesar salad from the 1967 Joy of Cooking.