The OG New Mexico Chicken Chili Verde

The recipe that started this blog.

Admittedly, this is a little time consuming for a weeknight dinner, but it’s not that bad – probably a little more than an hour if your prep skills are good; 90 minutes if you’re prep is on the slower side. Do you grocery shopping and prep your veggies for this one over the weekend, and then make it earlier on in the week to beat the Monday or Tuesday blues.

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Honey Lime & Adobo Grilled Pork Tenderloin with Jalapeño Cilantro Chimichurri

The majority of this meal can be prepped a day in advance – and the prep time is less than 30 minutes – so put it together the night before for a perfectly delicious midweek pick-me-up the next day.

Serve with cilantro-lime rice, sliced avocado, and a grilled veg and you’ve got yourself dinner.

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Hatch Hatch Hooray!

It’s one of my favorite times of year! Hatch Chile season is upon us and that means its time to celebrate one of the most wonderful peppers in existence – the New Mexico Hatch Chile. It’s a short season – August and September only, so take advantage while you can!

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Adobo Chili & Honey-Lime Chicken Thighs

Cut by lime and fragrant with cilantro, these smoky, fiery chicken thighs are amazing no matter how you serve them – on a toasted brioche bun, in taco form with pickled red onions, or just by themselves.

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