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Red Chile Popcorn

“On the ninth day of Christmas my true love sent to me: Nine Ladies Dancing, Eight Maids a Milking, Seven Swans a Swimming, Six Geese a Laying, Five Golden Rings, Four Calling Birds, Three French Hens, Two Turtle Doves and a Partridge in a Pear Tree”…AND I give to you red chile popcorn- my favorite TV or movie watching snack.

But, first before I tell you my super easy recipe let me show you this picture.

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I caught Flynn just waiting so patiently and totally eyeing our popcorn- He’s the cutest.

But, here’s the super easy super fast recipe for Red Chile Popcorn

*we pop our popcorn on the stove or with an air popper

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1/2 cup of popcorn or 1 bag microwave popcorn

1 Tablespoon of olive oil (if cooking on stove)

1 Tablespoon of melted butter

Seasonings; salt, pepper, red chile powder, garlic (you can season as heavy or has light as you like)


Once your popcorn is popped melt butter in a saucepan over medium heat, once melted add as much as the spices as you like. Stir to combine and then pour over pop corn. I like to put half the popcorn into a bowl and then add half the butter, pour the rest of the popcorn and then the rest of the butter. I also sprinkle a little bit more salt and red chile powder on top to add a little bit more flavor.

And… done!

We are enjoying it tonight while we finish up some wrapping and watching Netflix and clearly even the dog is jealous!




maple and red chile roasted pecans.

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‘On the Third day of Christmas my true love sent to me Three French Hens, Two Turtle Doves and a Partridge in a Pear Tree…’ AND I give to you…. New Mexico Red Chile and maple roasted pecans. 
Hi again, I must say I’m pretty proud of myself I’ve made it to the 3rd day of Christmas… fingers crossed it keeps going this well and I keep having such scrumptious and cheerful things to share with you. Today, I want to share my take on old fashioned roasted pecans. I’m going to be real honest here and say I think the red chile just makes these. If you don’t have red chile powder you can also use cayenne pepper….
Also, I could live off nosh plates…. so the fact I got to make this one for Seth and I tonight left me feeling like the weekend wasn’t quite over yet, which is always a good thing.
  • 2 cups pecans (whole pieces)
  • 2 tbsp butter
  • 2 tbsp maple syrup
  • 2 tbsp brown sugar
  • ½ tsp salt
  •  ½ tsp red chile powder (I used Chimayo red chile)
  1. Heat your oven to 350 degrees.
  2. Melt butter and brown sugar on the stove.
  3. Add the maple syrup, salt and red chile powder. Stir till mixed well.
  4. Add the pecans and stir till they are coated.
  5. Pour the pecans on a parchment lined tray and put in the oven.
  6. Bake for 10 – 15 mins,  be sure to stir half way through the cooking time.
  7. Keep an eye on them so they don’t burn.
  8. Remove from oven and let them cool on the tray. When they are cool, break them up and store in air tight container.
  9. *If you want you can sprinkle at the half way point and once they come out of the oven with a pinch more of salt, sugar and red chile powder 🙂

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chai spiced shortbread.

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‘On the First day of Christmas my true love sent to me a Partridge in a Pear Tree…’
AND I give to you, chai spiced shortbread cookies!


I wish I could claim this recipe as my own but I cannot, I stumbled upon it on Instagram via Justina Blakeney and it comes from the kitchen of Danae Horst.

What I can tell you is that they are so delicious we’ve just about eaten the whole bunch in 1 week! 1 week, 2 people… LOTS of cookies. Oh well, it’s the Holidays and cookies are just part of the deal. The ‘chai spice’ spices add just the right amount of flavor to change these from just your ordinary shortbread to basically m a g i c.


3/4 pound unsalted butter, at room temperature
1 c sugar
1 tsp vanilla extract
3 1/2 c flour
1/4 tsp salt
1 tsp ground cinnamon
1 tsp ground clove
1/8 tsp dried ginger (I used 1/2 tsp of ground ginger)
1/8 tsp ground cardamom (I used 1/4 tsp of ground cardamom)
Sugar for sprinkling (I used raw turbinado sugar)


In a large bowl, cream together butter and sugar until combined. Add the vanilla.

In a medium bowl, sift together the flour, salt and spices. Add to the butter mixture. Mix until a dough starts to come together. Take care not to over mix- dough will have a slightly sandy texture. Turn dough out onto a surface dusted with flour and roll into a flat disc about 1/2 an inch thick. Wrap in plastic and chill for 30 minutes. While dough chills, pre-heat oven to 350 degrees.

Once chilled, return dough to floured surface and reshape disc as needed. Cut out shapes with a cookie cutter (I used a 3 inch crescent moon shape). Place cookies on an un-greased baking sheet and sprinkle with sugar. If dough has gotten warm while you’ve been cutting your shapes out, chill the baking sheet with the cookies on it for about 10 minutes to ensure your shapes will have sharper edges.

Bake for 14-18 minutes, until edges just begin to turn a golden brown. Cool to room temperature.


Cheers – I highly suggest you add these to your holiday baking list if you’re a shortbread fan. I know I’ll be making another batch next week!


brunch. the beauty

So, here’s the deal. I love brunch just like almost all twenty something females – if you didn’t know it’s like a thing now. Growing up brunch was dreadfully boring and often reserved for family trips to San Francisco – I had to dress up, listen to classical music and eat strange new things on nice white china.

Brunch today is just fantastic and not so stuffy, its full of sexy bed head looks and sweatshirts that say “I woke up like this” it’s for the foodiest of foodies and it’s full of some of the best alcoholic beverages. Honestly I’d skip the party night before and live it up at a good brunch ANY day.

So needless to say, I love brunch and if I was one of the rich and famous of NYC I might die of excitement with all the wonderful brunch options. I am however not a rich a famous socialite of NYC or any other big city and live in little ol’ Santa Fe, NM. We have a few brunch options but on a snowy day like today I opted to make my own.

Today I made one of my favorite brunch menus (if you can really call it that!)… it’s simple – challah bread, lightly scrambled eggs with dill and a dash a Tapatio sauce, bacon (cooked to a crisp) and a muesli/yogurt concoction full of raspberries (my favorite berry) and honey. Oh, and a strong cup of coffee sadly not pictured.

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^^turned around and brunch prep looked like a painting, i almost fainted with delight^^

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^^fresh squeezed mimosas duh! although i do love a good bloody maria for brunch too^^

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^^the evidence and excuse the not so clean sink^^

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^^ my favorite placemat setting i found at a french store in NOLA… they took funny japanese translations of american sayings like this one…. “the dog is my boyfriend” and made the cutest table settings, the other one i have talks about goose eggs and toast^^




“When you wake up in the morning, Pooh,” said Piglet at last, “what’s the first thing you say to yourself?”

“What’s for breakfast?” said Pooh. “What do you say, Piglet?”

“I say, I wonder what’s going to happen exciting today?” said Piglet.

Pooh nodded thoughtfully. “It’s the same thing,” he said.”
― A.A. Milne


enjoy today friends,




snack ready chickpeas

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I’m a big snack person, I’m actually a big food person and it’s hard for me to make it through the day without snacks. For that reason I have a long list of some of my ultimate go-to snack foods.

One of my favorite snacks would have to be roasted/baked chick peas. Have you ever had them? To me they are a healthier version of a french fry or a potato chip. Crunchy, slaty, savory… delicious.

***With chickpeas it’s important to drain and rinse them before roasting.


  • 2 (16 ounce) cans chickpeas (garbanzo beans)
  • 1 1/2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 2 tsps sesame seeds

Here’s what to do:

  1. Preheat oven to 375 degrees
  2. Drain/rinse chickpeas and dry them off
  3. Roast for 10 minutes then stir them around with a spatula
  4. Roast for 10 more minutes, then remove from the oven and drizzle with olive oil, sprinkle with salt and garlic powder and sesame seeds- stir around until evenly coated with the oil and seasonings
  5. Roast for 20 more minutes
  6. Turn oven off/crack door- let the chickpeas sit on the pan in the oven for 30 minutes

I normally sprinkle a little more seasoning on after they come out of the oven too. I keep mine in a Kerr jar and snack on a handful in the afternoon. When I make this recipe (2 cans) it will normally last 1 week with both me and my husband snacking on them.




avocado smash

it’s thursday, or at least i think it is. i’ve blurred the last week of my life together so you probably shouldn’t trust me on the date or time right now.

without sharing to much information… let’s just officially state that i’m going through some ‘life changes’ (how lifetime does that sound-ha) and have some more time on my hands for the time being.

i’m trying to keep a very positive attitude (which honestly isn’t hard) and keep busy with some of my favorite things.

so without further ado, i’d like to introduce you to my favorite breakfast.

The Avocado Smash.

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  • 2 pieces of your favorite toast//this morning I used farm bread from a bakery down the street named Sage
  • 1/2 an avocado//I also use the side without the seed first, if you leave the seed with the rest of the fruit it will keep it from browning
  • 4-6 dashes of Tapatio sauce// or your favorite hot sauce will do
  • salt, pepper, red pepper flakes
  • juice of one lime

1. you’ll want to just mash it all together in a small bowl, I usually just use a fork to do this.

2. spread onto toast

3. top with a few lettuce pieces

4. drizzle the tiniest bit of olive oil and or truffle oil on top

5. devour …




irish soda bread

St. Patrick’s day has always been one of my favorite holidays. I’ve participated in the festivities since I can remember. Growing up we always had an Irish inspired meal (often corned beef) and my mother insisted that I wear green. Since I got to go home and visit my parents last weekend I really wanted to make something festive for St. Patrick’s day and have been craving soda bread. I was lucky that my Mom was up for baking and we took one cloudy afternoon to make one of my favorites. Irish soda bread is super easy it’s basically like a quick bread so you don’t need yeast and don’t have to let it raise or anything. I love it for breakfast (served warm with butter) or with a cup of tea. Here’s my familys recipe for this treat and a few pictures.

We’re supposed to get another wintery mix this weekend and to be honest I may have to make another loaf. So, if you find yourself with a cloudy afternoon I highly recommend you try this especially with St. Patrick’s day right around the corner.

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  • 4 cups flour
  • 2 Tbsp sugar
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 4 Tbsp butter (cold and cubed)
  • 1 1/2 cup raisins
  • 1 large egg, lightly beaten
  • 1 3/4 cups buttermilk

1 Preheat the oven to 425°. Lightly whisk together 4 cups of flour, salt, sugar, the sugar, and baking soda in a large mixing bowl.

2 Using your fingers or a pastry cutter, work the butter into the flour mixture until it resembles coarse meal, then mix in raisins.

3 Make a well in the center of the flour mixture- add butter milk and beaten egg and mix in until dough is too stiff to stir. Dust hands with flour and lightly knead dough in the bowl just long enough to form a rough ball. You don’t want to over need and if the dough is too stick just add a little more flour.  Move dough to a floured surface and shape into a round loaf. Your dough will always be a little sticky and will look rough like shortcake or scone dough.

4 Transfer dough to a large, lightly greased a baking sheet. Using a serrated knife you want to score the top of dough about an inch and a half deep in an ‘X’ shape.  Bake  for 35-45 minutes, bread should be golden and sound hollow when tapped on the bottom.

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gringo enchiladas

hi, do you love comfort food? i sure do and for the past several weeks i’ve been craving my mom’s enchiladas.
growing up in new mexico i have eaten my fair share of new mexican and mexican food. hands down new mexican food is my favorite. it’s full of green chile goodness. traditional enchiladas are rolled with corn tortillas and can be made with red (traditional) or green chile and lots of cheese. my favorite enchiladas are my mom’s and she always called them gringo enchiladas, they are made with tortilla chips instead of corn tortillas and seriously they make a difference in a big way.

my picture taking skills on the food level could use some practice- but i wanted to share the recipe none the less. so, if you ever feel like some green chile and need an easy fix t r y these. i don’t think you’ll be disappointed.

gringo enchiladas:

1 1/2 – 2lbs of chicken (i typically just shred a rotisserie chicken, but cooking chicken breasts would work fine as well)

1 can of cream of chicken soup

1/2 an onion; chopped

1 cup corn; fresh or frozen

6-10 green chiles; chopped (can use fresh, frozen or canned- if using cans use 2-3)

1 bag of mixed cheese (mix of white and yellow works best; mexican blend)

1 bag of your favorite tortilla chips (i used Red Hot Blues- blue corn chips, you can use white, yellow, blue or those tri colored chips- whatever you like)


salt and pepper


shred chicken; if using raw chicken please cook throughly and then shred. place shredded chicken in a medium bowl, add can of cream of chicken soup, chopped green chile, chopped onion, corn and garlic and S&P. mix throughly until everything is combined. then take a casserole dish (i use a deep dish pie pan) but you can use a 9X9 dish too. take the chips and crunch them to a make a layer in the bottom, this layer doesn’t have to cover every spare space. then layer the chicken mixture, then a thin layer of cheese. repeat starting with the layer of crunched tortilla chips until you don’t have any room left. you will want the top layer to be a thin layer of cheese with a few extra crunched chips.

since the chicken is already cooked you will just be heating it through. to do that you will want to bake it at 375 for 30 minutes with aluminum foil covering, after 30 minutes remove the foil and bake an additional 10 minutes.

allow to cool for 10 minutes before serving.

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