
Quiche with Green Chiles and Chorizo
Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!
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Energy-giving Blue Corn Pancakes with nutty piñons and savory sausage. Perfect for a delicious busy morning!

Enjoy a taste of the Southwest with these fluffy, nutty blue corn pancakes. Made with authentic blue cornmeal, they have a beautiful color and a hearty, satisfying texture. Perfect for a special weekend breakfast, especially when topped with piñon nuts and warm maple syrup.
Serving size: 2 pancakes

A classic Southwestern snack, these piñon nuts are lightly tossed in oil and salt, then roasted to a perfect golden brown. Their rich, buttery, and slightly sweet flavor makes them an addictive treat or a wonderful addition to salads, pesto, and baked goods.
Serving size: 0.25 cup

A warm, buttery, and rich homemade syrup that's incredibly easy to make. Ditch the store-bought stuff and drizzle this glorious brown sugar syrup over your favorite pancakes or waffles in just 10 minutes. It's the perfect finishing touch for a special breakfast.
Serving size: 0.25 cup

Juicy, savory, and perfectly spiced homemade sausage patties that beat the store-bought kind any day. They're quick to mix up and pan-fry to a beautiful golden brown, making them the star of any breakfast spread.
Serving size: 2 patties

Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!


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Energy-giving Blue Corn Pancakes with nutty piñons and savory sausage. Perfect for a delicious busy morning!
This southwest dish is perfect for breakfast. With 1258.5 calories and 36.72g of protein per serving, it's a nutritious choice for your meal plan.
In a large bowl, whisk together the blue cornmeal, all-purpose flour, sugar, baking powder, baking soda, and salt. Whisking ensures the leavening agents are evenly distributed for a uniform rise.
In a separate medium bowl, lightly beat the egg. Then, whisk in the buttermilk, 3 tablespoons of melted butter, and the vanilla extract until just combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold them together until just moistened. Do not overmix; a lumpy batter is the key to tender pancakes. Let the batter rest for 5-10 minutes to allow the cornmeal to hydrate.
Heat a non-stick griddle or large skillet over medium heat. Lightly grease with butter. Pour a scant 1/4 cup of batter for each pancake, leaving space between them.
Cook for 2-3 minutes, or until bubbles appear and pop on the surface and the edges look dry and set. Flip carefully and cook for another 1-2 minutes on the other side until golden brown and cooked through.
Transfer cooked pancakes to a plate and keep warm in a 200°F (95°C) oven while you finish the remaining batter. Serve immediately with warm maple syrup and toasted piñon nuts.
Preheat your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper for even cooking and easy cleanup.
In a small bowl, combine the raw piñon nuts, avocado oil, and fine sea salt. Toss gently with a spoon or your hands until the nuts are lightly and evenly coated.
Spread the seasoned nuts in a single, even layer on the prepared baking sheet. Avoid overcrowding the pan, as this can cause them to steam rather than roast.
Roast for 6-8 minutes, shaking the pan at the 4-minute mark to ensure even browning. Watch them very closely in the last 2 minutes, as they can go from golden to burnt very quickly.
Remove from the oven as soon as they are fragrant and a light golden-brown color. Let them cool completely on the baking sheet for at least 10 minutes. They will become crispier as they cool. Serve warm or at room temperature.
In a medium saucepan, combine the packed light brown sugar, water, and pieces of unsalted butter. Place the pan over medium heat.
Bring the mixture to a gentle boil, stirring constantly until the sugar and butter have completely dissolved. You should not feel any sugar granules when stirring.
Once boiling, reduce the heat to low and let the syrup simmer for 5-7 minutes, stirring occasionally. The syrup will thicken slightly and should coat the back of a spoon. Watch carefully to prevent it from boiling over.
Remove the saucepan from the heat. Let it stand for 1-2 minutes, then carefully stir in the vanilla extract and salt until they are fully combined. This prevents the flavor from evaporating too quickly.
Allow the syrup to cool in the pan for at least 5 minutes before serving. It will continue to thicken as it cools. Serve warm over pancakes, waffles, or French toast.
Combine the Sausage Mixture
Form the Patties
Pan-Fry the Patties
Drain and Serve