Saturday, May 8, 2021

NM Grilled Cheese Sandwich


Who doesn't love a grilled cheese sandwich?  I know I sure do.  Velvety melted cheese between two slices of toasted bread.   This recipe adds a little flair to the classic grilled cheese.   A fried egg and some green chile  is sandwiched between two  slices of white cheddar cheese.  A whole new level of grilled cheese and oh sooo good.  

NM Grilled Cheese Sandwich


2 slices of sandwich bread


2 slices of white cheddar cheese

1 fried egg

2 tablespoons chopped green chile


1. Butter one side of each slice of bread.  Set aside

2. Heat a skillet on medium heat.  Place one slice of bread in the skillet buttered side down.

3. Place a slice of cheese, egg, green chile, and the remaining slice of cheese on the slice of bread.

4. Place the remaining slice of bread on the sandwich buttered side up.  Grill until golden brown, flip and grill until golden brown on the other side.

5. Place sandwich on a plate a cool for 2 minutes, slice in half and serve.

Makes 1 sandwich

Wednesday, March 24, 2021

Green Chile Chicken Spaghetti

 I love almost everything that has green chile in it. Coming from New Mexico this is no surprise.   This recipe takes green chili  to a new level. A delicious sauce is made consisting of half and half, chicken broth, cheese, and green chile.  Cooked  spahgetti is coated with the sauce.   Place the dish in the oven and bake for about 30.  Remove from the oven and let it cool about 10 minutes.  A delicious pasta dish that is sure to please any pasta lover.

Green Chile Chicken Spaghetti

From Lets Dish Recipes Adapted by From My Southwest Kitchen


1 cup diced green chile

3 cups cooked, shredded chicken

8 ounces spaghetti

3 tablespoons butter

1/2 cup diced onion

2 cloves garlic, minced

3 tablespoons flour

2 cups half-and-half

1/2 cup chicken broth

2 cups shredded Mexican Cheese

2 cups shredded Pepper Jack cheese

1/2 teaspoon cumin

1/4 teaspoon red pepper flakes

Salt and pepper, to taste

1-2 tablespoons lime juice


1.  Cook spaghetti according to package directions until just al dente. Preheat oven to 375 degrees.

2. In a large skillet over medium heat, melt butter. Add onion and garlic and cook until soft, about 5 minutes. Stir in flour and cook 1-2 minutes more.

3. Whisk in half-and-half and broth. Cook and stir until sauce is thickened, about 5 minutes. Reduce heat to low. Stir in half of the Mexican cheese and half of the Pepper Jack cheese.

4. Stir in cumin, salt, pepper,  red pepper flakes and lime juice.  Add green chile, along with the chicken and spaghetti.  Stir to coat well.

5. Top with remaining cheese. Bake for 25-30 minutes, until light brown and bubbly. Garnish with fresh cilantro or pico de gallo, if desired.

Serves 6-8

Wednesday, March 10, 2021

Crispy Hash Brown Bake


 I made this recipe the other night for dinner and the family raved about it.  A delicious bake with hash browns mixed with Parmesan cheese, cayenne pepper, salt, and olive oil.  They are baked to crispy perfection.   Cups are then made and lined with ham and cheese topped off with an egg.  Bake an additional 15 minutes and the dish is ready to serve.

Traditionally, this may be a breakfast dish but it is also great for dinner.  

Crispy Hash Brown Bake

From Tasty


4 lb russet potato

Salt, to taste

Pepper, to taste

1 tablespoon garlic powder

¼ teaspoon cayenne pepper

1 teaspoon onion powder

1 cup shredded Parmesan cheese

¼ cup olive oil

12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips

12 slices deli ham, cut into 1x3in (2x7 cm) strips

6 large eggs


Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray

Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they’re completely dry.

Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.

Transfer the potato mixture to the baking dish. Spread evenly.

Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.

Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.

Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.

Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.

Serve and sprinkle with chives, if desired.


Serves 6

Wednesday, March 3, 2021

Blondie Bars


Blondies are one of my favorite bar cookies. Rich, chewy, chocked full of chocolate chips, toffee bits, and nuts.  Happiness in every bite.  The perfect bar cookie in my book.  Yes, they are a step above brownies.  These Blondies are easy to make and you can whip up some quickly for dessert, snack, or just to enjoy.  The house smells wonderful as they are baking. Every time I make them, I wonder why it takes me so long to make them again. 

This recipe is from Dories Greenspan which I found on the Epicurious website

Blondie Bars

Blondie Bars


2 c. flour

3/4 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

2 sticks (8 oz.) unsalted butter, at room temp

1 1/2 c. packed light brown sugar

1/2 c. white sugar

2 large eggs

1 tsp. vanilla

1 c. chocolate chips or chopped bittersweet chocolate

1 c. butterscotch chips or toffee bits

1 c. coarsely chopped walnuts


Preheat oven to 325 and butter a 9x13 pan. Whisk flour, baking powder, baking soda, and salt together. In in a stand mixer with a paddle attachment or with a hand mixer, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well-incorporated. Add the eggs one by one, beating for 1 minute after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing until they just disappear into the batter. Using a rubber spatula, stir in the chips, nuts, or anything else you're adding. Scrape the batter into the prepared pan and use a spatula to even the top. Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. They should pull away from the sides of the pan and the top should be a nice honey brown. Cool to room temperature before cutting into bars.

Yield 24 bars


Thursday, February 25, 2021

King Ranch Chicken Casserole

I was first introduced to King Ranch Casserole many years ago.  I still love it.  King Ranch Casserole is rich and creamy chicken tortilla casserole that is simply yummy.   It is easy and quick to make.  In fact, I sometimes make mine a day ahead.  The  next day, I take it out of the fridge and let it sit at room temperature for about 1 hour.  Then I proceed baking it.  

This casserole is great for potlucks or for a weeknight dinner.  

King Ranch Chicken Casserole

From Southern Living


1 chopped green bell pepper

1 chopped onion

2 tablespoons vegetable oil

2 cups chopped cooked chicken

1 can cream of chicken soup

1 can cream of mushroom soup

1 can diced tomato and green chiles

1 teaspoon chili powder

1/4 teaspoon salt

2 pinches garlic powder

2 pinches pepper

12 corn tortillas, torn into 1-inch pieces

2 cups grated cheddar cheese or Mexican Cheese


 Step 1

In a large skilled over medium-high heat, sauté bell pepper and onion 5 minutes or until tender. Stir in chicken and next 7 ingredients; remove from heat.

 Step 2

Layer one-third of torn tortillas in bottom of a lightly greased 13- x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes.

Serves 6-8

Friday, February 12, 2021

Rolled Chicken Enchiladas


Enchiladas are a meal I grew up with.  We had them once a week for dinner.  They would be flat or rolled, cheese, chicken, or beef.   Add a side of beans, rice, or potatoes, and I was a happy camper.  Not much has changed, I still love enchiladas.

I found this recipe on Our Best Bites website and it is delicious.  Instead of making my own sauce, I used remade enchilada sauce.  

Rolled Chicken Enchiladas
From Our Best Bites Adapted by From My Southwest Kitchen

2 cans (15-ounce) green or red enchilada sauce
4 ounces (1/2 block) cream cheese 
1 7-oz can mild green chilis
14–16 ounces cooked, shredded chicken (about 3 1/2 cups)
4 cups shredded Monterey Jack or Pepper Jack cheese, divided
8–10 medium flour or corn tortillas

1. In a separate mixing bowl, soften cream cheese in microwave until it’s easily stirred. Add green chilis and 1/2 cup of reserved sauce. Stir to combine and add chicken and 2 cups cheese.
Tip: If needed, to make the tortillas easier to roll, place between damp paper towels and microwave until warm (20-30 seconds).
2. Pour about 1 cup sauce into the bottom of prepared pan and spread out evenly. Place about 1/3-1/2 cup chicken mixture on each tortilla and roll tightly. Place tortillas snugly in pan. Pour remaining sauce on top and top with remaining 2 cups cheese. Note: If you do not want your enchiladas too saucy,  reserve some of the sauce.
3. Bake 30-35 minutes, until hot and bubbly throughout and cheese is melted.

Serves 4-6

Thursday, February 4, 2021

Roasted Potatoes With Garlic and Thyme

Delicious and flavorful potatoes that are a perfect side for any meal. The garlic and thyme add a wonderful flavor to the potatoes. The recipe calls for red new potatoes but I often substitutes what I have on hand and they come out great.  

This is a very easy recipe to make.  First, the potatoes are boiled for about 5 minutes and then placed in a baking dish.  Drizzle some olive oil over the potatoes and toss.  Next add the garlic, thyme, salt and pepper to the potatoes.  Bake for about 20 minutes and serve.  

You have a tasty side to go with any main course.  This dish is also perfect for the holidays.

Roasted Potatoes With Garlic and Thyme

From Williams-Sonoma Kitchen Library



2-2 1/2 pounds red new potatoes, 1 1/2-2 inches in diameter, cut in half crosswise (you can use the potatoes you have on hand) Note: If am using Baby Creamers, I do not cut them in half

1/4 cup extra-virgin olive oil

4 or 5 garlic cloves, cut in half

1 tablespoon coarsely chopped fresh thyme or 2 teaspoons crushed dried thyme

Fresh ground pepper

Chopped fresh parsley


1. Preheat an oven to 375 degrees F.

2. Fill a large pot three-fourths full with water and bring to a boil.  Add 1 tablespoon salt and the potatoes. Bring back to a boil, reduce the heat slightly, cover partially and cook for 4 minutes.   Drain well.

3. Arrange the potatoes in a baking dish or baking pan, preferably in a single layer. Drizzle the olive oil over the top, then turn the potatoes over several times so they are well coated with the oil.  Sprinkle the garlic over the potatoes.  Sprinkle on the thyme and a little salt and pepper.

4. Place in the oven and bake, turning the potatoes over several times, until tender and golden, 20-25 minutes.

5. Transfer to a serving dis, sprinkle with parsley and serve.

Serves 6-8