Showing posts with label southwestern food. Show all posts
Showing posts with label southwestern food. Show all posts

Friday, February 26, 2016

Southwest Santa Fe Pizza

My love of Las Vegas is no secret. It is where I spent most of my adult life. It is where I  graduated college, and got engaged. It is where my son was born, and my husband and I went into business. We picnicked at Mt. Charleston, hiked Red Rock and skied Lake Mead. Needless to say, Las Vegas is such an important part of me, and close to my heart. I've teamed up with and I am excited! The Annual International Pizza Expo that is held in Las Vegas every year is coming up in March, and I am taking part in a fun challenge to create a unique pizza that is inspired by one of the hotels. I created a pizza that is southwestern in style, inspired by the Santa Fe Hotel and Casino.
pizza, southwestern
Southwest Santa Fe Pizza

Thursday, August 28, 2014

Southwest Deviled Eggs

As you are making plans to celebrate Labor Day weekend, I thought I would share these easy Southwest Deviled Eggs! These deviled eggs are more than just an add-on or an after thought side dish. They are more of a mini meal. They are stuffed full of diced chicken and piled high with avocado and salsa. Serve these to your family and friends for a unique take on an old favorite!
Southwest Deviled Eggs 

Friday, February 28, 2014

Southwest 'Po Boy

What's a Southwest 'Po Boy, you ask? Well, it is a sandwich created to satisfy all my cravings for a 'Po Boy. I keep seeing them advertised, and they look amazing! You see, I am a shrimp lover, but only cold shrimp, so a fried shrimp sandwich is not for me. Therefore, I came up with my Southwest 'Po Boy sandwich. It is stuffed full of pan fried chicken, deep fried onion straws, chipotle sauce, avocados, and sour cream, and a little more.I used a wheat hoagie roll that is definitely not 'Po Boy, but it tastes good!
Southwest 'Po Boy 

Tuesday, April 3, 2012

Southwestern Patty Melt

I love Patty Melts! There is just something so wonderful about the taste of the grilled onions peeking out from under a slice of swiss creaminess, the burger grilled to perfection, sandwiched between two slices of grilled rye, with only mustard between them. Oh, my! How I love a patty melt!! But hey, I love southwestern food also. So I decided there was no reason not to combine the two, and this is what I came up with: Southwestern Patty Melt!
Simple Pico de Gallo
1 Roma Tomato
1 clove Garlic
1/4 of a small Onion
(ignore pic of garlic powder) :)
Chop your Roma Tomato into small bite size pieces.
Mince your garlic, add tomatoes to the bowl.
Chop your onion and cilantro. Add to the bowl.
Mix well.

Make Seasoning
1 teaspoon McCormick Perfect Pinch Savory Salt Free Seasoning
(the one with peppers, cinnamon, lemon peel, and rosemary on the label)
1/2 teaspoon Garlic Powder
1/2teaspoon Spanish Smoked Sweet Paprika
1/4 teaspoon Ground White Pepper
Mix all ingredients together in a bowl.

Putting it all together
Baby Swiss Cheese Slices
Marbled Rye Bread
Patty your burgers, and get your swiss cheese ready.
Cut onion, red pepper and orange pepper into thin slices.
You can use green pepper also, if you want.
Start pan frying your burger. Sprinkle some seasoning on
top of the burger, and let the onions and peppers start to grill.
For this patty melt, I used marbled rye, buttered one side,
and grilled it.
When your burger is grilled to your liking, 
place the grilled peppers and onions on top of the burger,
 and place cheese on top. Let cheese melt. 
Place on bread.
 Put patty melt together. Grilled bread topped with
a few squirts of mustard, burger with veggies and cheese,
teaspoon or two of salsa,
several slices of avocado,
Southwest Patty Melt!

Thursday, June 23, 2011

Adobo Marinated Pork Tacos w/ Pineapple Salsa

Our entree this week is a southwestern favorite! Tacos! I know you will like these. There have mega flavor!
We need to marinate our pork for at least 2 hours. Here's the recipe:
Adobo Marinade
(adapted from
2 cups fresh diced Tomatoes
3 tablespoons Chili Powder
2 teaspoons Chipotle Peppers, pureed
2 tablespoons Honey
2 tablespoons Brown Sugar
3 tablespoons Red Wine Vinegar
1 teaspoon Cayenne Pepper
1/4 cup fresh chopped Garlic
1/4 cup Olive Oil
2-3 lbs Pork Tenderloin or Pork Loin
Slice the roma tomatoes in half.
Slice each half into 4 slices.
Slice the tomato halves the opposite way you 
to create diced tomatoes. Do this until you have 2 cups.
Place the tomatoes and 3 tablespoons of Chili powder
in a bowl.
Puree your chipotle Peppers in the food processor. If you don't 
have one available to you, chop chipotle peppers very fine or tiny.
Add it to the bowl.
Chop the garlic. 
Add the garlic to the bowl along with the honey, 
brown sugar, red wine vinegar, and cayenne pepper, 
and olive oil.
Slice your pork into thin slices.
Then cut the slices into strips.

Turn the pork side ways and cut slices again.
You will end up with these pieces above.
Take all you pork and put it into the bowl of marinade.
(I can't believe I missed this pic, sorry!)
Cover the bowl and set it in the refrigerator for
at least 2 hours, but no more than 24 hours.
Lets make our Pineapple Salsa while the pork is marinating.
(adapted from
2 cups chunked fresh Pineapple
1/4 cup Pineapple Juice
1/2 cup finely chopped Red Bell Peppers
1/4 cup finely chopped Yellow Peppers
1 tablespoon chopped Green Onion
2 teaspoons chopped fresh Cilantro
2 tablespoons chopped Jalapenos Chilies
Chop the top off of the pineapple.
Slice down the side of the pineapple, taking the skin off.
Get as close to the skin as you can, but try to get as
many eyes as can. I left quite a few on my pineapple, 
so I will have to cut them out when I am done taking 
the skin off. DARN!
Slice pieces of pineapple.
Cut centers out of each piece.
Cut slices out of each slice.
Turn the slice and cut the other way.
Now you have your chunks!
Take your yellow pepper and cut off the top.
Cut the usable pieces away from the stem, 
and throw the stem away.
Cut a piece of the pepper off and cut it into strips.
Then cut the other way, creating diced pepper.
Do the same thing to the red pepper. 
 Chop the green onion.
Tear the cilantro off of the stem, bunch it together,
and chop into little pieces.
Cut the top off of the jalapeno pepper.
Cut down the side of the pepper, around the 
center membrane, which we do not want.
Make sure to keep your hands away from your face 
until you have time to wash your hands. The jalapeno 
and the seeds can cause a burning sensation and it really
can hurt your eyes.
 Clean out all the seeds by running the peppers through
cold water.
Slice the jalapeno into strips and cut into diced pieces,
just as we did the red and yellow peppers.
Place everything into a bowl, stir it up, and refrigerate.
Now, back to our tacos:
Get everything ready that you like on your tacos.
 Sizzle the pork with the marinade until the pork is 
cooked through.
 Put your taco together. Add some pineapple salsa.
Dig In & Enjoy!

Thanks for joining me today. Thanks for your 
patience as I catch up with the week. (My new 
computer is working great~crossed fingers)

Later tonight, I will post this weeks side dish,
Southwest Egg Rolls.

I hope you can join me!!