This simple recipe is perfect as a topper for salads, veggies or as a decadent indulgence. Be sure to line your baking pan; the drippings stick and burn. Substitute regular dried chile or add additional spices such as 1/2 tsp. dried Cumin and 1/2 tsp. dried Oregano for a more piquant taste. 9 Slices ThickContinue reading “Chipotle Candied Bacon”
When our neighbors told us they were heading to Taos for the weekend to pick apples at a family orchard, they asked if we might want a few apples. After a bit of chatting, we came upon a plan: they’d bring home a lot of apples, and I’d turn them all into jelly, applesauce andContinue reading “How To Turn 40 Apples Into Jelly, Pies, and Applesauce”
It is harvest season here in New Mexico … in our gardens and orchards. It is also one of our most favorite times of year when the aroma of fresh roasting green chile is present at grocers across the state. This recipe is a wonderful way to blend some fresh roasted green chile with peaches on the over-ripe side, as the more tender meat will produce more juice as the peaches are heated.
Light and delicious, these tacos are delicious served up with black beans. Fish Tacos with Aioli Sauce, Radicchio, & Avocado (makes 10 tacos) 10 fresh corn tortillas 1 1/2 lbs. Dover Sole or other white, flaky fish 2 1/2 Cups Salsa 1 Cup Fresh Cilantro, coarsely chopped 1 1/2 Cups Radicchio, coarsely chopped 3Continue reading “Fish Tacos With Spicy Aioli, Radicchio, and Avocado”