When I asked locals which Tucson centric recipes they would most like to see included in my cookbook quite a few people mentioned arroz con pollo and I’ve always found chicken and rice to be a comforting combo. This is a great make ahead recipe for workday lunches. At first glance salsa de chile fresco may look like pureed tomato sauce but it’s got a medium spicy kick of heat that will convince you otherwise.
This Sonoran version of tortilla soup features crushed tortilla chips and melted cheese anchored in a clear broth that is seasoned with garlic, green chiles and Mexican oregano. I use shredded roasted or rotisserie chicken so that it’s ready in about 30 minutes. If you can’t find RO-TEL in your neck of the woods, you can substitute it with 1 cup diced tomatoes and 1/4 cup canned diced green chiles.
I replaced the beef with crispy tofu, which adds just the right amount of heft and bite, and served it on crunchy baked tostada shells topped with Queso Fresco, scallions, radish and sliced pimento-stuffed olives.. This recipe was vegan-ized from the beef version published in my cookbook, Taste of Tucson.
Sweet bell peppers stuffed with creamy nacho cheese, avocado, pickled jalapeños, black beans and crunchy tortilla chips. This fun vegetarian recipe is an outtake from my cookbook, Taste of Tucson.
Chiltepin salsa is one of the defining elements of Sonoran food because the bushes that produce the chiles grow wild in parts of Southern Arizona and aren't common to other regions. This is an all-purpose salsa that can be used for dipping, for seasoning, and as a taco sauce. A little goes a long way, so if you prefer a milder salsa, cut the amount of chiles down by a half or a third. Chiltepica is a local Tucson company that sells their chiltepin online.This recipe is from the Taste of Tucson cookbook by Jackie Alpers.
This crispy matzo based breakfast is a cross between molletes and huevos rancheros. I used beans from a can and my homemade chiltepin salsa.
Whatever happened to Rumaki, that vaguely Polynesian appetizer that they used to serve at tiki themed parties in the 70s? Maybe making buffalo-style rumaki will help modernize them a bit and bring them back into the public lexicon? Let's all try serving this recipe at our next soiree and see what happens. Note: If you want to serve extra wing sauce on the side, prepare an additional batch of sauce as directed omitting the egg yolk.
Beer, cheddar cheese, and pretzels — what more could you want? How about that it's only got two ingredients and you can make it in ten minutes or less?
These rich, extra-gooey brownie bites are decorated with pretty sprinkles to look like fancy boxed chocolates. Experiment with different flavor and sprinkles combinations, and play with the contrast of the colors against the dark background of the bites. To learn more about all of the different types of sprinkles, including nonpareils, dragees, flower shaped lay-ons, get my cookbook.
Not only is this warm, hearty dip vegetarian, it’s also low-carb and gluten free, so you can serve it at a party and not worry about everyone’s dietary needs too much, unless of course they don’t eat cheese, because this recipe is loaded with it. (Yay for cheese.) Serve with fresh zucchini, carrot and celery slices, pasta chips and/or crostini.
Mini sweet peppers filled with jalapeno cream cheese and topped with panko bread crumbs for an easy appetizer.
Tacos for breakfast? Of course! Pinto beans add a healthy dose of fiber and low-carb tortillas erase any remaining guilt factor. Make these as mild or spicy as you like with your favorite taco sauce or salsa. Pretty tortilla cups filled with eggs, bacon, pinto beans, cheese and salsa.
Fleur de sel (flower of salt) is a hand-harvested sea salt with distinctive flavor. Look for variations that have a pink or gray tone. You'd think that something with such a fancy-sounding name might be complicated to make, but in fact these sweet and savory bite-size treats are as easy to concoct as they are to devour. Still, if you want to let your friends believe these caramels are a feat of culinary magic, your secret's safe with me.You will need a candy thermometer to monitor the temperature.
This Spicy and crunchy Sonoran style chicken salad can be served in lettuce taco wraps, tortas and sandwiches or meal sized salads. I've been trying to come up with a chicken salad recipe that I really like for a long time now. but it wasn't until I shot a photograph for the Food Network Kitchens illustrating a recipe that showcased their basic steps for making chicken salad, that I figured it out. Their recipe called for something oniony, something crunchy (like celery, apple, radish, sweet pickle slices or a combo), mayo and salt and pepper. It was a really good basic guideline for me to start with This recipe is Paleo, low-carb and gluten free.
Visually stunning sugared cranberries which appear to have been encrusted in tiny jewels, add a magical quality to these brie crostini and the cranberries go especially well with savory, soft cheeses. The cranberries are tamed by an overnight soak in simple syrup, followed by a roll in a batch of sparkling sugar.
Everything you love about New York Style Hot Dogs in cute appetizer form. The folks at Whole Foods Markets asked me to come up with a holiday recipe using ingredients from their stores. This recipe is vegan… and organic. It’s quick and easy. Perfect when you need something simple to serve guests. I've been thinking about my carbon footprint and frankly I was mesmerized by the selection of plant based meats I'd never heard of st Whole Foods. Then, I looked up and saw: Farmhouse Culture Organic Smoked Jalapeno Kraut. My mind started to churn. I love sauerkraut. Below it was Viana Smoked Veggie Frankfurters. I knew what to do, and I did it! This recipe is vegan... and organic. The veggie dogs non-GMO verified. It's quick and easy. Perfect when you need something simple to serve guests.
The fun thing about pizza is that I can throw a bunch of seemingly unrelated items together and make something new. I've been experimenting and have found that almost any combination that tastes good on a salad will also be good on a pizza. For these mini pizzas I started with a classic herb and cheese crust. I used good olive oil and balsamic vinegar instead of tomato sauce. For the toppings I did a hot layer of fennel and blue cheese, and then a cold layer once it came out of the oven. of meats and fresh tomatoes.
My choice for snack of the day is a crunchy Sonoran style Mexican and Jewish deli mashup. Chopped liver pate smeared onto pork rinds and topped with cornichons!