Monday, September 15, 2014


We writers love to make up words…

Those who know me well probably can’t believe I would ever deem such a practice acceptable.  While I am a stickler for spelling and grammar, faux words can have their place too, especially when used in a creative capacity. 
With that said,  I am sharing a little Fall-spiration with you.
Yes.  Yes.  I know that it’s not quite fall yet, and my BFF will probably give it to me for starting this…

But it sure feels like fall to me.

Evenings are chilly.

Crickets are chirping.
Tailgating is upon us.

And… apples, pumpkins and mums are making their way into our farm stands and markets.
So, for those who are dreaming about the up-and-coming change of seasons, this one’s for you.

Have a great week!

Monday, September 8, 2014

The Silver Coin Margarita

Nothing is more refreshing and pairs better with green chile dishes than icy, cold margaritas.  I hope you have enjoyed reading my recent posts about New Mexico Hatch Green Chiles.  Our little chile stash is almost depleted, but rest assured.  Every delicious, roasted ounce was put to very good use.

Now for that Silver Coin Margarita I mentioned last week. 

Also known as a coin-style margarita or a silver margarita, the cocktail traditionally includes silver tequila and Cointreau.  But this version adds brandy which gives it even more dimension.

I came up with this recipe one summer shortly after my Uncle visited from Philly.  
He brought Silver Patrón Tequila, among other goodies from Philadelphia that you can’t get in the Midwest, and showed us how to make “a really good margarita”. 

Really good.

I had to adapt my Uncle’s recipe a bit, as his version was a little strong for me, and I added the margarita mix for some sweetness. 

The Silver Coin Margarita – makes 1 large or 2 small
1 ½ ounces Silver Patrón Tequila
¾ ounce Cointreau orange liqueur
¾ ounce brandy
Juice from half a lime
½ cup non-alcoholic margarita mix (I use Mr. & Mrs. T)

Fill a cocktail shaker halfway with ice.  Add all ingredients and shake until shaker is icy cold.  Pour over ice into a salt-lined margarita glass.

Enjoy and have a great week!

Monday, September 1, 2014

Mouthwatering Green Chile Cheeseburgers

Our celebration of the chile harvest continues - all the way across the country in O-H-I-O. 
I am tickled that we scored some authentic New Mexico Hatch green chile peppers last weekend right around the corner at our local grocery store - fresh and steamy right out of the roaster. 
We’re not letting a bit of this precious stash go unused though, so tonight we’re grilling up some legendary Green Chile Cheeseburgers.

Now, we Midwesterners are no strangers to grilling cheeseburgers.  In fact, we’re quite good at it.  But the Green Chile Cheeseburger is a unique treat that is rare in this part of the country. 


What could be better for an end-of-summer, football-season-kickoff evening than a juicy, mouthwatering Green Chile Cheeseburger? 

Pair that with an icy, cold Margarita and you’ve got a winning team.

Green Chile Cheeseburgers from New Mexico Magazine

(For the full article and recipe)
Serves 6
2 ¼ to 2 ½ pounds freshly ground beef chuck
1 teaspoon salt
1 teaspoon freshly ground black pepper
6 burger-size slices of cheese (I prefer Monterey Jack)
1 ½ to 2 cups roasted New Mexico green chile, mild to hot,
fresh or thawed frozen, chopped, warmed
6 buns
Toppings of your choice

Combine beef, salt and pepper and form into six patties.   Grill until desired doneness. 

Here’s the fun part… it’s up to you to decide whether you want the chile under or over the cheese (my husband says under - I say over).  Keep your toppings limited as the green chile is the MVP!

Next up – stop back on Thursday for my version of the refreshing Silver Coin Margarita!