A well-seasoned cook that loves to whip up recipes with a southwestern flare using ingredients found in enchanting New Mexico.

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  • Location: southwest USA
  • Favorite foods: way too many to mention

How to Make the Best Pesto

Very interesting article and results. I always toast my pinon nuts, but next time I'll be bypassing it. Recently I have been experimenting with mint pesto, no basil - all mint, and have had wonderful results. I would love to try the mortar and pestle method, but will need to get a bigger mortar. Thanks for such an in-depth analysis! Well done!

Suggestions for leftover jams?

Orange marmalade makes an excellent quick bread as well as a sauce or glaze for pork. Top some brie or Camembert with jam and heat in microwave or oven. On some mornings I make an Atole Drink with a scoop of jam. I agree with zucchini, "Nice problem to have!" :)

What Are Your Favorite Road Trip-Worthy Burgers?

The O'Niell's burger at O'Niell's Pub in Albuquerque, NM - Central Ave - the old Route 66.

Fiery Chocolate Shots

This chocolate beverage is actually best when sipped. Seasoned with a touch of ginger, red chile pepper, and Baileys Irish Cream, this drink will definitely spice things up for date night.

Red Chile Chicken Tamale

These red chile chicken tamales are spicy, delicious and moist. Made with canola oil instead of lard, yielding a healthier tamale and one that stays moist even after being frozen. The masa and filling are mixed together making assembly faster.