Because I’ve been known to eat a Thanksgiving meal that consists almost entirely of mashed potatoes and gravy, I replace the cream and some of the butter in the recipe with an aromatic garlic and chile infused broth that I cook the potatoes in, resulting in lighter mashed potatoes that are BIG on flavor.
My version of Elote en Vaso. Roasted corn kernels in a creamy, cheesy sauce seasoned with chile, lime and chives.
How to dehydrate and grind chile peppers for chili powder and custom spice blends using fresh homegrown and/or exotic store bought chiles. Preserve expensive and/or hard to find chiles.
I’m fascinated by the idea of roasting an entire head of cauliflower, so when I came across these adorable baby cauliflower at the market the wheels started turning. They make a visually stunning side dish, perfect on cold winter nights. You can substitute one large cauliflower if you can’t find the little ones.
This crunchy, salty, and spicy no-mayo Thai-Mexican coleslaw is an excellent companion to Sonoran style dishes is inspired by Som Tum (green papaya salad).
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.
Chiltepin salsa is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
A healthy recipe for creamy, cheesy, supreme pizza flavored spaghetti squash, for the pizza flavors that you crave in cute single servings. They are fairly low in calories, very filling and taste like pizza. So it’s win-win-win.
Spicy Ranch French Onion Dip. Two Dips That Live As One, Together At Last!
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.
This Thai Cauliflower “Fried Rice” with Coconut recipe is vegetarian yet high in protein and keto friendly.
How To Make Sweet Mini Pepper Poppers. I first developed this recipe for the Food Network.
These vegan, slow-cooker barbecue flavored cocktail pups are made with baby carrots instead of little smokies.
There was a basket of cute purple and green baby artichokes in the produce section of the market. My intent was to buy the larger globe artichokes for my recipe but these charmed me. I figured that I would grill these up and serve them with lemon-butter. Then I realized that was all wrong. They needed to be marinate, not dipped and scraped like their larger counterparts. So, I boiled them up and placed them in a big bell jar with a simple italian style marinade.
A classic Greek Salad of chunky vegetables and feta tossed in a light vinaigrette will prove that you can indeed win friends with salad.
The Wedge salad is one of these very classic, simple recipes that’s accessible to everyone. One that’s been loved for generations and modified along the way to accommodate changing tastes. This version is topped with a lighter vinaigrette.
Brussels sprouts and bacon compliment each other so perfectly that this may be my favorite food of all time. You cook the bacon in with the sprouts so that a little bit of bacon grease seeps into them and makes them crispy. I can’t explain why this dish is so good… it just is. I cooked up a batch for the photo and ended up eating the whole pan for dinner along with a glass of wine, and I was happy. VERY happy.
Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I’ve incorporated those flavors into this spicy potato salad tossed with a chile-lime vinaigrette.
Every year on the 4th of July I make a different version Mexican grilled corn, along with the Sonoran style...
Here in Tucson it can be hard to get fresh green papaya, so I use packaged coleslaw mix instead in this spicy Thai cabbage salad inspired by Som Tum.
My husband woke up, looked at me in from his side of the bed and declared this the “Week of Gazpacho”. And so, it is.
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.