Chihuahuan Breakfast
1 large bowl
1 cup dry old-fashioned oats
2 bananas – cubed
½ tsp chia seeds
1 Tbsp flax seeds
1 scoop plant-based protein powder
½ cup blueberries or other favorite fruit
½ low-fat milk
1 cup Greek yogurt
½ cup almonds, walnuts, or other favorite nut
This is the perfect morning pick-me-up!!
In a large bowl, combine oats, bananas, and chia/flax seeds. Stir the ingredients until well blended and then mix in protein powder, fruit, milk, and finally, yogurt. Stir the mixture until well blended. Before enjoying, top the breakfast bowl with ½ cup of almonds, walnuts, or other favorite nut.
Enjoy!!
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St. Genevieve's Sauce
Tall plastic container with lid
2 cups mayonnaise
1 cup sweet pickle relish
1 Tbsp black pepper
½ cup pinto beans – mashed
1 cup tomatoes – diced
1 cup green Hatch chiles – diced
½ Tbsp onion powder
1 tsp salt
½ cup jalapeno peppers– diced
In a tall plastic container, combine mayonnaise, relish, black pepper, and pinto beans. Stir the mixture thoroughly and then blend in tomatoes, chiles, onion powder, and salt. Stir the sauce until well blended. Lastly, add jalapenos and stir the sauce once. Refrigerate sauce for an hour and then use it over meats, chicken, salads, and other dishes.
Enjoy!!
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Sunland Park Salad
Large bowl with lid
1 head of lettuce - chopped
3 Roma tomatoes – chopped
1 small clove garlic – minced
1 Tbsp olive oil
1 tsp black pepper
1/4 medium white onion, finely chopped
2 cups golden potatoes, cooked, peeled, cubed
1 Tbsp chives
1 Tbsp melted butter
2 cups chicken breast – cooked and cubed
Italian dressing
White New Mexican wine
In a large bowl, combine lettuce, tomatoes, garlic, and olive oil. Toss the ingredients until well blended then add black pepper, white onion, golden potatoes, chives, and melted butter. Toss the mixture for 1 minute then add the cubed chicken breast. Stir the salad until well blended. Serve this salad with Italian dressing and plenty of white New Mexican wine.
Enjoy!
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Antelope Pass Bake
Cooking spray
1 large baking dish
3 large zucchinis – sliced thinly and chopped
2 lbs ground turkey or beef
3 cups black beans
2 cups green chiles – chopped
1 Tbsp black pepper
1 Tbsp onion powder
2 bags Mexican cheese - shredded
New Mexican wine
New Mexican salsa
To start, preheat your oven to 375 degrees F and then spray a thin layer of cooking spray onto a large baking dish. Next, layer the following ingredients evenly from bottom to top: chopped zucchini, ground turkey or beef, black beans, chopped green chiles, black pepper, onion powder, and shredded Mexican cheese. Lastly, bake the dish for 1 hour. Serve this bake with New Mexican wine and salsa.
Enjoy!
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Nick’s Bone Broth Blend
Slow cooker
1 container bone broth – 32 fl. oz
2 cups green beans – fresh or frozen
1 cup green peas – fresh or frozen
1 cup red onion – chopped
1 tsp onion powder
1 tsp black pepper
In a slow cooker, combine bone broth, green beans, green peas, and red onion. Set the slow cooker to “High” and let the mixture cook for 2 hours. Next, stir the mixture until well blended, and then add onion powder and black pepper. Let the mixture cook for an additional 30 minutes and then turn off the appliance.
Serve this blend hot or cold – consume 1 cup per day for its health benefits.
Enjoy!!
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Dripping Springs Chile Delight
Large plastic container
2 cups red New Mexican chiles – Hatch
1 Tbsp white vinegar
2 cups diced bacon
4 scallions – diced
2 cups green bell peppers – chopped
1 cup red bell pepper – chopped
2 cups canned or fresh corn
1 cup frozen sweet peas
1 tsp salt
1 tsp black pepper
Tortilla chips
New Mexican IPA or similar beer
In a large plastic container, combine chiles, white vinegar, diced bacon, scallions, bell peppers, corn, and sweet peas. Stir the mixture until well blended. Cover the container with a lid or similar covering and then chill the mixture for 2 hours. After chilling, season the mixture with salt and pepper. Serve this dish with tortilla chips and your favorite New Mexican IPA or similar beer.
Enjoy!!
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Nick’s Happy Birthday Dip
1 large bowl
3 lbs grilled chicken – precooked and chopped
2 cups pico de gallo
3 cups sour cream
2 Tbsp hot sauce
2 cups white onions - chopped
1 cup green bell peppers - chopped
1 Tbsp cayenne pepper
1 Tbsp sea salt
1 jar hot salsa
Chips
I know you like it hot!!
In a large bowl, combine chopped grilled chicken, pico de gallo, sour cream and hot sauce. Stir the ingredients until well blended. Next, add chopped white onions, chopped bell peppers, cayenne pepper, and sea salt to the mixture. Stir the dip until well blended. Lastly, add hot salsa to the dip and stir until well blended.
Serve this hot dip with plenty of chips and adult beverages.
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Too Hot to Cook Beef Dish
Slow cooker
2 cups New Mexican red wine
4 lbs beef strips
2 Tbsp black pepper
2 cups red bell peppers
4 cups chopped broccoli
1 tsp sea salt
French bread
New Mexican red wine
In a slow cooker on “Low”, combine red wine, beef strips, black pepper, bell peppers, chopped broccoli, and sea salt. Place a lid on your slow cooker and let the mixture cook for 6 hours. After the cooking process is complete, serve this dish with plenty of French bread and New Mexican red wine.
Enjoy!
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Plaza de Las Cruces Sauce for Everything!
2 bunches broccoli stems – chopped
2 cucumbers – peeled and sliced
Large Mason Jar
2 cups apple cider vinegar
2 Tbsp black pepper
8 ounces of kale – washed and chopped
2 stalks of celery – washed and chopped
½ cup lemon juice
White vinegar
1 tsp of turmeric powder
To start, combine broccoli stems and cucumbers in a large Mason Jar. Next, add apple cider vinegar, black pepper, kale, celery, and lemon juice to the jar. Place a lid on the jar and shake the jar slowly for 3 minutes to mix the ingredients. Lastly, open the jar and top off the ingredients with white vinegar and turmeric powder. DO NOT run the jar over with vinegar though. Place a lid on the jar and refrigerate the mixture for 24 hours before using over your favorite salad or meat dish.
Enjoy!
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Hadley & Main Dressing
Large plastic bowl
2 cups red chile peppers – chopped
3 cups Greek yogurt
1 cup basil – chopped
½ cup tarragon – chopped
½ cup New Mexican white wine
1 tsp dill – chopped
½ cup lemon juice
Favorite crackers, chips, or toasted bread
In a large bowl, combine ingredients and stir until well blended. Chill the dressing for 1 hour and then serve with your favorite crackers, chips, or toasted bread. This dressing is also great over your favorite salad.
Enjoy!!
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104 Degree Summer Salad
Large bowl
4 tablespoons chives - chopped
1 large onion, chopped
1 cup green chile peppers – chopped
1 pound cooked medium shrimp - peeled
2 (6-ounce) cans crabmeat - drained & flaked
1 head of lettuce – chopped
1 (4.5-ounce) jar of sliced mushrooms - drained
Salt and pepper
Favorite salad dressing
New Mexican white wine
In a large bowl, combine chives, onion, peppers, shrimp, crabmeat, and lettuce. Toss the ingredients until well blended. Next, add mushrooms, salt, pepper, and your favorite dressing to the salad. Toss the ingredients again until blended.
Enjoy this summer salad with your favorite New Mexican white wine.
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Buena Tierra Court Summer Cocktail
Ice
1 large cubed grapefruit
1 medium juiced lime
1 cup Gin or Vodka
2 tbsp frozen apple juice
1 can sparkling water – any flavor
Lemon and lime wedges
Fancy glasses
In a blender, combine ice, grapefruit, lime juice, Gin or Vodka, apple juice, and sparkling water. Blend on “High” for 3 minutes. Pour cocktail into fancy glasses and enjoy on your patio or other outdoor space.
Enjoy!
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Organ Mountain Bowl
1 large plastic bowl with lid
1 Tbsp extra virgin olive oil
1 lb fresh tuna – cubed
2 cups cottage cheese
1 Tbsp fresh dill – chopped
1 Tbsp lemon juice
½ cup dry white wine
1 Tbsp black pepper
1 tsp sea salt
1 cup chopped white onion
½ cup chopped red chili peppers
French bread
New Mexican white wine
The “Organ Mountain Bowl” is the perfect quick meal for a busy day!
In a large plastic bowl, combine extra virgin olive oil, cubed tuna, cottage cheese, and chopped dill. Slowly blend the ingredients for 3 minutes. Next, add lemon juice, dry white wine, black pepper, sea salt, and chopped onion to the salad. Stir the mixture for 2 minutes and then add chopped red chili peppers. Stir for an additional 2 minutes and then place a lid on the container. Chill the tuna salad for 30 minutes.
Serve this cold salad with French bread and lots of New Mexican white wine.
Enjoy!!
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Spruce Avenue Cocktail
1 cup Teller Vodka
½ cup water
1 tsp ginger
1 tsp honey
2 ice cubes
In a blender or shaker, combine Teller Vodka, water, ginger, and honey. Blend on “Low” for two minutes and then add ice cubes to blender or shaker. Blend on “High” for three minutes and then serve this cocktail immediately!
Enjoy!
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Valley Drive Cocktail
2 bottles White Zinfandel – 750ml bottles
10 ice cubes
Large punch bowl
3 cups strawberries – chopped
2 cups strawberry liqueur
Fancy glasses
Valley Drive Cocktail is perfect for any holiday gathering or a night of staying in if you want some kick!
To start, combine 2 bottles of White Zinfandel and 10 ice cubes in a large punch bowl. Stir the ingredients slowly for 4 minutes to cool the wine. Next, add chopped strawberries to the mixture. Resume stirring the cocktail and then blend in 2 cups of strawberry liqueur into the mixture. Keep stirring the mixture until well blended – about 5 minutes.
Serving: Serve this cocktail in fancy glasses and smile while you are drinking it.
Enjoy!!
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Solano to Mountain View Salmon
1 large bowl
2 cups salt
2 cups sugar
2 Tbsp black pepper
2 Tbsp dill powder
1 Tbsp pesto
4 lbs salmon
4 or more Mason jars with lids
In a large bowl, combine salt, sugar, black pepper, and dill powder. Stir the ingredients until well blended and then add pesto to the mixture. Next, add salmon to the bowl and use your hands to coat the fish with the mixture. Once the salmon is completely covered, transfer the fish into Mason jars. Lastly, cover each jar with a lid and then place the jars in your refrigerator for 24 hours.
This tangy salmon is perfect for cooking, using in a salad, or another dish.
Enjoy!
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Bataan Memorial Beef Dinner
Slow cooker
2 cups red wine
4 lbs beef strips
2 Tbsp black pepper
2 cups red bell pepper
4 cups chopped broccoli
1 tsp sea salt
French bread
New Mexican red wine
Salad
In a slow cooker on “Low”, combine red wine, beef strips, black pepper, bell peppers, Hatch red chiles, chopped broccoli, and sea salt. Place a lid on your slow cooker and let the mixture cook for 6 hours. After the cooking process is complete, serve this dish with plenty of French bread, New Mexican red wine, and salad.
Enjoy!
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Del Rey Breakfast Skillet
1 skillet
Breakfast sausage – one roll
1 cup Hatch green chiles – chopped
1 package cooked bacon – cubed
1 large stockpot
2 cans Rotel – any flavor
1 Tbsp black pepper
4 packages cream cheese
2 cups mushrooms – cooked and halved
2 Tbsp garlic powder
Toast
New Mexico Piñon Coffee
Are you ready for breakfast?
In a skillet over “High” heat, brown one roll of breakfast sausage, and then add chopped green chiles and cubed bacon to the skillet. Stir the ingredients until well blended. Next, transfer the mixture to a large stockpot. Place the stockpot on your stove and reduce the heat to “Medium.” Add Rotel, black pepper and cream cheese to the mixture. Stir the mixture until the cream cheese melts. Lastly, add mushrooms and garlic powder to the mixture. Stir the dish until well blended. Serve this hot dish with toast and plenty of New Mexico Piñon Coffee.
Enjoy!!
Links
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Mesquite Street Dressing
1 Mason Jar w/lid - large
1 lb goat cheese crumbles
2 cups Balsamic vinegar
1 Tbsp black pepper
1 tsp lime juice
1 Bay leaf
French Bread
Are you ready for a treat or an extra topping for your salads?
If so, in a large Mason jar, combine goat cheese crumbles, Balsamic vinegar, black pepper, and lime juice. Next, stir the ingredients thoroughly, and then add a Bay leaf to the mixture. Lastly, place a lid on the Mason jar and chill the mixture for 30 minutes.
Enjoy this drizzle over French bread or over your favorite salad.
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Alameda Boulevard Oysters
12 fancy teacups
1 large platter
4 lbs oysters – raw, cleaned, and whole
4 cups butter – warm and melted
Black pepper
Parsley flakes
Pistol Pete’s Six-shooter Rye or similar New Mexican Whiskey
To start, place 12 fancy teacups evenly on a large platter and then fill each cup with an equal amount of oysters. Next, pour warm butter over each cup of oysters and then top each cup with black pepper and parsley flakes. Lastly, pour a teaspoon of Pistol Pete or similar New Mexican whiskey into each cup – do not exceed a teaspoon amount of whiskey.
Enjoy!!
Links
The Bite – New Mexican Whiskeys
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Sonoma Ranch Charcuterie Board
1 large platter
10 pieces dark chocolate
10 large strawberries – halved
10 raspberries – whole
8 slices goat cheese
10 slices prosciutto
10 pieces white chocolate
St. Clair or similar New Mexican red wine
Are you ready for fun?
On a large platter, arrange dark chocolate evenly around the outer portion of the platter. Next, arrange halved strawberries next around the platter and then arrange raspberries evenly after the strawberries. Lastly, arrange goat cheese and prosciutto slices on the platter – overlap the two ingredients. In the center of the platter, arrange the white chocolate to complete the platter.
Serve this platter with plenty of New Mexican red wine!!
Links
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Highway 70 Tequila Night
6 oz top-shelf Tequila – chilled
4 ice cubes
4 cups grapefruit juice
3 oz lemon juice
2 oz Angostura bitters
Large glasses filled with ice
In a blender, combine Tequila, ice cubes, grapefruit juice, and lemon juice. Blend on “High” until well blended – about 2 minutes. Next, turn off your blender and add Angostura bitters to the cocktail. Lastly, pour the cocktail into two or more large glasses. Enjoy this drink on your patio or other outdoor space in New Mexico.
Drink Up!!
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Three Crosses Chicken Dip
Large plastic container
2 boneless skinless chicken breasts, cubed
1 Tbsp olive oil
½ cup fresh rosemary – chopped
½ cup white wine
1 cup Dijon mustard
1 Tbsp black pepper
2 cups sour cream
2 cups heavy whipping cream
1 pinch salt
Las Cruces Tostadas chips
Mexican Lager - Icebox Brewery – Downtown Las Cruces, NM
In a large plastic container, combine chicken breasts, olive oil, rosemary, and white wine. Next, stir the ingredients for 2 minutes and then add Dijon mustard, black pepper, sour cream, and heavy whipping cream to the mixture. Stir the mixture until well blended and then add a pinch of salt to the dip. Lastly, refrigerate the dip for 30 minutes. Serve this cool dip with Las Cruces Tostadas chips and Mexican Lager from Icebox Brewery.
Links
Las Cruces Tostadas at Walmart
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Lohman and Main Steak
Slow cooker
3 cups chopped Hatch green chiles
3 lbs boneless beef sirloin steak
3 cups chopped red onions
2 tsp coarse salt
2 Tbsp black pepper
3 tsp garlic powder
1 lb chopped potatoes
1 bottle New Mexico red wine
½ cup parsley leaves
In a slow cooker, combine green chiles, onions, sirloin steak, coarse salt, and black pepper. Next, add garlic powder, chopped potatoes, and New Mexico red wine to the appliance. Stir the ingredients gently and then lastly, add parsley leaves to the mixture. Cook on “Low” for 4 hours and then serve with your favorite side dishes, bread, and plenty of New Mexico red wine.
Enjoy!!
