Welcome to the second iteration of the What We Ate series! In this one, we went to Chicago – one of my absolute favorite cities – and did what damage we could!
New Mexico: What We Ate
Welcome to the kick-off of my new series: What We Ate! I’m psyched that I get to begin with one of my absolute favorite states: New Mexico. This was not a food themed trip – the ultimate destination was Meow Wolf – but there’s no way not to squeeze in some awesome food in the Land of Enchantment!
Sweet Corn & Zucchini Soup
This Sweet Corn and Zucchini Soup is the perfect fall soup recipe – with a complex but delicate flavor made from just a few simple, seasonal ingredients.
Ultra Umami Mushroom Gravy
The perfect dressing for pasta, potatoes, biscuits and so much more, this Ultra Umami Mushroom Gravy packs in a supreme savory punch.
Spicy Veggie Sandwiches with Hatch Horsey Sauce
Beat the heat with this no-cook recipe for spicy veggie sandwiches- elevated to their highest form with cool Hatch chile horsey spread!
Trading Post Beans
Trading Post Beans are a pinto bean dish with a southwestern spin- perfect eaten on their own or as a filling for burritos, dips, chili and so much more!
The Colorado Christmas Dog
Take your favorite hot dog, wrap it in a Hatch green chile, dress it up in homemade red pepper jelly, then top it with thick-cut bacon… and you’ve got yourself the Colorado Christmas Dog!
Creamed Eggs on Toast
Creamed eggs on toast: an effortlessly delicious breakfast recipe that isn’t served often enough. The height of morning comfort foods!
Cuban Papas Rellenas (Fried Stuffed Potatoes)
Cuban papas rellenas are little orbs of perfection – deep fried, breaded mashed potato balls stuffed with a ground beef picadillo hash. A guaranteed hit at every party!
Swedish Rye Bread
Swedish rye bread is an absolute tradition in my family- a deep, molasses-enriched, mixed grain rye bread that stands at the top of its class.