
Quiche with Green Chiles and Chorizo
Aromatic Southwest quiche with green chiles & chorizo. Energy-giving & perfect for a weekend brunch!
Loading...
Protein-packed grilled chicken with homestyle calabacitas & cornbread. A soul-satisfying meal!

Perfectly juicy and tender grilled chicken breasts with a simple, savory seasoning. This quick and healthy recipe is a weeknight dinner staple, perfect for salads, sandwiches, or as a main course.
Serving size: 1 piece
Prepare the Chicken: Pat the chicken breasts completely dry with paper towels. Place them one at a time between two sheets of parchment paper or in a zip-top bag. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 3/4-inch. This is the key to even cooking.

A vibrant Southwestern classic, this dish features tender zucchini and yellow squash sautéed with sweet corn, mild green chiles, and melted cheese. It's a quick, flavorful side or a light vegetarian main.
Serving size: 1.5 cups

A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Serving size: 1 slice

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


Soul-satisfying green chile meatloaf with creamy mashed potatoes. Homestyle comfort food at its best!

Tangy & refreshing prickly pear lemonade - a vibrant, energy-giving sip for any time of day!


Homestyle ground beef Navajo taco casserole. A comforting, energy-giving meal that feels like mom's recipe!


Protein-packed black bean burgers with tangy aioli. A fiber-rich, soul-satisfying meal!

Quick & easy turkey sandwich with tangy green chile on sourdough. An energy-giving lunch!
Protein-packed grilled chicken with homestyle calabacitas & cornbread. A soul-satisfying meal!
This southwest dish is perfect for dinner. With 773.6099999999999 calories and 59.18g of protein per serving, it's a nutritious choice for your meal plan.
Season the Chicken: In a small bowl, whisk together the sweet paprika, garlic powder, onion powder, dried oregano, kosher salt, and black pepper. Drizzle the olive oil over the chicken breasts, using your hands to coat them evenly. Sprinkle the spice mixture over all sides of the chicken, pressing it in gently to adhere.
Preheat and Prep the Grill: Preheat your grill to medium-high heat, aiming for a temperature between 400-450°F (200-230°C). Once hot, clean the grill grates thoroughly with a grill brush. Lightly oil the grates using a paper towel dipped in a high-smoke-point oil to prevent sticking.
Grill the Chicken: Place the seasoned chicken breasts on the hot grill. Close the lid and cook for 6-8 minutes on the first side, resisting the urge to move them. Flip the chicken and cook for another 6-8 minutes on the second side, or until the internal temperature reaches 165°F (74°C) in the thickest part when checked with a meat thermometer.
Rest and Serve: Transfer the cooked chicken to a clean cutting board or plate. Tent loosely with foil and let it rest for 5-10 minutes. This allows the juices to redistribute throughout the meat, ensuring a moist result. Slice against the grain and serve immediately.
Sauté Aromatics
Cook Squash and Corn
Add Cheese and Serve
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.