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Roasted Glazed Carrots, Honey-Lime and Cumin

By 2 Comments

This is a recipe for Honey Lime Cumin Roasted Glazed Carrots. A simple and delightful carrot side dish that will shine at the table.  I can’t imagine any entree that this wouldn’t compliment. Sweet and tangy, these showy oven roasted carrots are easy enough for a weeknight side dish, and sensational enough to compliment any Holiday entree.

More of our favorite side dishes include this recipe for Rode Kool, (Dutch braised red cabbage) and Hericot Verts in Dijon Cream Sauce.

Roasted Glazed Carrots on a white serving platter

Don’t you love it when you find a recipe that checks all the boxes? Beautiful (check), healthy (check), and scrumptious (check). Yes!

Sometimes I feel like I find myself struggling to come up with easy side dish ideas beyond those bags of frozen vegetables from the store. This oven roasted carrots recipe is definitely a solution to that problem. What could be better than an easy homemade side dish, with a short cleanup list: one sheet pan, a small mixing bowl and a hot oven.

King Soopers had gorgeous tri-colored baby carrots last week, that found themselves in my cart quicker than quick. I couldn’t wait to get home and come up with a beautiful combination of flavors to roast them into culinary bliss.

I remember a glaze that we used in Culinary School using cumin, lime and honey, and I couldn’t think of a better glaze for these carrots.

Oven roasted carrots glazed with cumin and lime on a Sur la Table white serving platter.

Just how easy is this Roasted Glazed Carrot Recipe?

  • Using a vegetable peeler, peel the skin from the carrots.
  • Place the carrots on a sheet pan lined with parchment paper.
  • In a small bowl combine the honey, lime zest, lime juice and spices.
  • Pour over the carrots and with tongs mix and turn to combine carrots and sauce.
  • No dicing, no slicing, just roast and enjoy.

Voila.

Oven glazed carrots on a white platter

Serve on your favorite white platter.

Oven roasted glazed carrots topped with sliced green onions

With a sprinkle if sliced green onion, if you’d like.

Recipe for Honey Lime Cumin Roasted Glazed Carrots:

I hope you give this roasted glazed carrots recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite oven-roasted carrots recipe, let me know, I'd love to give it a try.

This would make a perfect side dish for Oven Roasted Turkey Breast.

And if you’re looking for even more side dish recipes, don’t miss my side dish category. You’ll find lots of great side dishes including the most popular on my site for Broccoli Rice and Cheese Casserole.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Roasted Glazed Carrots on a white serving platter
Print Recipe
5 from 2 votes

Roasted Glazed Carrots with Honey Lime and Cumin

This is a recipe for Honey Lime Cumin Roasted Glazed Carrots. A simple and delightful carrot side dish that will shine at the table.  I can’t imagine any entree that this wouldn’t compliment. Sweet and tangy, these showy oven roasted carrots are easy enough for a weeknight side dish, and sensational enough to compliment any Holiday entree.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Calories: 48kcal
Author: Lea Ann Brown

Ingredients

  • 1 to 1 ½ pound baby carrots with fresh green tops multi-colored works great here
  • 1 tablespoon olive oil
  • 1 lime Juice and fresh grated zest
  • 2 teaspoons honey
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ¼ teaspoon smoked paprika
  • 2 green onions thinly sliced

Instructions

  • Heat oven to 400 degrees.
  • Trim the tops off the carrots. Using a vegetable peeler, peel off skin. 
  • Place carrots on a sheet pan lined with parchment paper. You’ll be glad you take this step, as you are cooking with a thick glaze. Cleanup will be so easy.
  • In a small bowl, whisk together the olive oil, zest and lime juice, salt, cumin, coriander, and paprika. Pour the mixture over the carrots and with tongs, toss to coat. 
  • Roast about 20 – 30 minutes. or until carrots are tender and starting to show color.  
  • Transfer to your favorite serving platter and sprinkle with sliced green onion, if you’d like.

Notes

For an impressive display, use multi-colored carrots. And plain orange carrots work beautifully also.

Nutrition

Calories: 48kcal | Carbohydrates: 4g | Fat: 3g | Sodium: 292mg | Potassium: 29mg | Sugar: 3g | Vitamin A: 120IU | Vitamin C: 4.5mg | Calcium: 4mg | Iron: 0.3mg

Roasted Glazed Carrots … It’s What’s for a Side Dish

How To Cook A Boneless Turkey Breast Roast

By 3 Comments

A butter and white wine baste delivers a flavorful tender juicy Boneless Turkey Breast Roast. A delicious dinner any time of year. Or a compliment to your whole Thanksgiving Turkey. And it comes without all the fuss.

Sliced boneless turkey breast roast on a white platter.

What Is a Turkey Breast Roast?

It’s not a whole turkey breast, it’s a product that contains juicy tender white meat that’s been rolled and shaped in the form of a roast. It contains no dark meat and no breast bone.

Why consider a boneless turkey roast?

No longer just for Thanksgiving, I make a turkey breast roast several times a year. It’s an easy family dinner and you’ll have plenty of leftovers to make turkey sandwiches during the week.

  • A turkey breast roast is a great option if you are hosting a small group for any holiday. After all, a whole turkey can take up a lot of prime real estate space in your oven.
  • And if you’re looking for more white meat or more leftovers? A turkey breast roast can be a an easy supplement to your Thanksgiving Turkey meal. Those white meat lovers will thank you, and it will set your mind at ease if you’re worried a whole turkey won’t be enough.
  • Using cheese cloth and a flavorful butter and white wine baste yields a beautifully tender and juicy roast with a golden brown exterior.
  • A really easy no mess, no fuss recipe. A method I learned from Martha Stewart’s recipe to roast a whole turkey.
  • Do if you don’t have your heart set on dark meat, or a wish bone, this is a great turkey dinner option.

Move over pot roast, a turkey breast roast is a very Sunday worthy family dinner.

Table of contents

Ingredients You’ll Need

Ingredients to make a boneless turkey breast roast.
  • Butter
  • A Boneless Turkey Breast Roast
  • White Wine or apple juice.
  • Spices: Fresh thyme, Kosher salt, paprika and chopped fresh garlic.

How To: Boneless Turkey Breast Roasted In Oven

Step 1: melting butter for basting a boneless turkey breast roast.
Step 2: Making a basing sauce to cook a boneless turkey breast roast.
  1. Step 1: Cube the butter in a microwave safe bowl. I like to use my Pyrex measuring cup. Microwave in 30 second increments until melted.
  2. Step 2: Add wine, thyme, salt, paprika and garlic and stir well.
Step 3: A boneless turkey breast roast on a roasting pan.
Step 4: Placing cheesecloth on a boneless turkey breast roast.
  1. Step 3: Place the turkey breast roast, skin side up, on rack in large shallow roasting pan with an elevated rack.
  2. Step 4: Cut a piece of cheese cloth big enough to cover the turkey roast. Dip the cheese cloth in the butter/wine mixture then drape it over the turkey roast. This will play a big role in keeping moisture from escaping the turkey as it bakes.
Step 5: A boneless turkey breast roast cooked in the oven.
Step 6: A boneless turkey breast roast cooked in the oven.
  1. Step 5: Place roast in oven and baste with the wine/butter sauce every 30 minutes. Cook turkey to 165 degrees. Depending on the size of the roast, the will take around 2 – 2 ½ hours hours to cook.
  2. Step 6: Remove the turkey roast from the oven and let stand 15 minutes. Remove the cheese cloth and slice.
Can I Make Gravy Using A Turkey Breast Roast?

A boneless turkey breast roast is a rolled and tied affair, which can include some skin to add some fat to the meat as it cooks. You may want to pick up a packet of gravy mix at the store or the roast may come with a gravy packet included. More than likely there won’t be enough drippings to make turkey gravy.

Can I Use This Recipe To Make A Bone-in Turkey Breast?

I’ve made this recipe with both a boneless turkey breast roast, and a whole bone-in turkey breast. Both options turned out quite moist and delicious. Keep in mind, a bone-in turkey breast will have the skin in tact. You can still use this basting method with success and there will be more drippings at the bottom of the pan for turkey gravy.

Tips For Success

  • Use a roasting pan with a roasting rack to elevate the turkey breast off the bottom of a pan. Letting air circulate around the whole roast will insure a more even cook.
  • Baste the turkey liberally with the seasoned wine/butter mixture every thirty minutes using a silicone brush. Set a timer so you don’t forget.
  • Use a meat thermometer to insure cooked turkey reads 165 degrees. Place the probe in the center of the roast for accurate temperature.
  • Let the turkey roast rest for at least 15 minutes before slicing.
  • Be generous with that wine basting sauce. Use a silicone basting brush and each time you base give it about 3 – 4 healthy douses.
A cooked boneless turkey breast roast sliced on a whte platter.

Recipe for Boneless Turkey Breast Roasted In The Oven

Cooking a turkey breast roasted in the oven is simple and rewarding. Whether it’s Thanksgiving Day or you want an easy turkey meal in June. I hope you give this recipe a try.

What To Serve It With

Whether you’re serving this for Thanksgiving, or for a meal during the year, here are some side dish ideas.

And don’t forget about a Thanksgiving cocktail recipe, like this one for Pumpkin Pie Martini.

And if you’re looking for ways to use up leftover turkey, don’t miss my recipes for Turkey Supreme and this one for Tetrazzini. And take a look at this Turkey Barley Soup, great for using leftover Thanksgiving Turkey.

A cooked boneless turkey breast roast sliced on a white platter.
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5 from 1 vote

Boneless Turkey Breast Roasted In Oven

A simple boneless turkey breast roast is a perfect way to enjoy Turkey dinner without all the fuss. And perfect if you're hosting a smaller group for Thanksgiving, Christmas or Easter this year. Cooking a turkey breast roast is a cinch
Prep Time15 minutes
Cook Time2 hours
15 minutes
Total Time2 hours 15 minutes
Course: Main Course Chicken
Cuisine: American
Servings: 10
Calories: 742kcal
Author: Lea Ann Brown

Ingredients

  • 4-5 pound Boneless turkey breast roast
  • ½ cup butter melted
  • 1 cup dry white wine or apple juice
  • 2 tablespoons Fresh thyme leaves chopped, or 1 ½ teaspoons dried thyme.
  • 1 teaspoon Kosher salt
  • 1 teaspoon Paprika
  • 2 Tablespoons Garlic finely chopped

Instructions

  • Heat oven to 325ºF
  • Cube the butter in a microwave safe bowl. I like to use my Pyrex measuring cup. Microwave in 30 second increments until melted. Add wine, thyme, salt, paprika and garlic and stir well.
  • Place turkey, skin side up, on rack in large shallow roasting pan with a rack.
  • Cut a piece of cheese cloth big enough to cover the turkey roast. Dip the cheese cloth in the butter mixture then drape it over the turkey roast. This will play a big role in keeping moisture from escaping the turkey as you baste.
  • Place roast in oven and baste with the wine/butter sauce every 30 minutes Cook turkey to 165 degrees. Depending on the size of the roast, the will take around 2 – 2 ½ hours hours to cook.
  • Remove turkey from oven, and let stand 15 minutes. Remove cheese cloth and slice.

Notes

Tips For Success
    • Use a roasting pan with a roasting rack to elevate the turkey breast off the bottom of a pan. Letting air circulate around the whole roast will insure a more even cook.
    • Baste the turkey liberally with the seasoned wine/butter mixture every thirty minutes using a silicone brush. Set a timer so you don’t forget.
    • Use a meat thermometer to insure cooked turkey reads 165 degrees.
    • Let the turkey roast rest for at least 15 minutes before slicing.
    • Be generous with that wine basting sauce. Use a silicone basting brush and each time you base give it about 3 – 4 healthy douses, scooping up the garlic and thyme as you go.

Nutrition

Calories: 742kcal | Carbohydrates: 6g | Protein: 101g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 303mg | Sodium: 1315mg | Potassium: 22mg | Fiber: 1g | Sugar: 1g | Vitamin A: 561IU | Vitamin C: 3mg | Calcium: 12mg | Iron: 1mg

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Boneless Turkey Breast Roast … It’s What’s for the Holidays

Chorizo Cheese Stuffed Chicken Breast

By 11 Comments

Chorizo Cheese Stuffed Chicken Breast is one of those very special dinners that make you glad you took the extra effort. Chicken breasts are stuffed with browned chorizo, diced Hatch chile peppers and Mexican melting cheese, then rolled and coated in a Panko bread crumb and chili powder mixture. Then baked, the result is divine for any Southwestern food lover.

Chorizo cheese stuffed chicken breast served with rice and grilled knob onions.

It’s been years since I’ve served stuffed  chicken breast. I guess for the reason that it’s an annoying and somewhat tedious proposition. Pounding the chicken breasts thin, followed by the task of rolling them up without everything falling out.

This past Saturday we went to friends Kathy and Tom’s house for dinner. She prepared an absolutely gorgeous stuffed chicken breast dinner, a recipe from Giada, Antipasti Stuffed Chicken Breast. It was so delicious that I was totally inspired to stuff some chicken at home.

Making the decision to lean toward a Southwestern version, I decided chorizo, chili and cheese sounded like a good place to start.

How to Stuff Chicken Breasts:

I did not follow Giada’s instructions for stuffing, but went with the way I was accustomed to, which is pounding the chicken breasts as thin as I could get them. I used a meat mallet and and use the side which had smaller spikes.

  • I’ve seen many instructions to place chicken breasts in between two sheets of waxed paper. I’m not a fan of this method as it seems the paper alway tears and grinds into the meat. I like using a sturdy gallon-sized unsealed zip lock bag. No reason to wallop it to death, just hit it until the thicker end starts to flatten. You can also use a rolling pin to gently encourage an even piece of meat. Or grab a sauce pan, the bottom flat surface works like a charm.
  • Once the chicken breasts are even, place the chicken on a flat surface, a cutting board is good, and take a scoop of filling and place in the middle of the breast. With your hand, press the filling onto the breast so it forms a more solid mass. Starting at the tapered end of the breast roll as tightly as you can. Roll in the butter and the breading and immediately place seam side down in the baking dish you are going to use. Repeat with the rest of the chicken.
  • I’ve seen many recipes that use kitchen twine to hold the chicken together or even a long wooden pick. I’ve never done this, but I’m sure it’s a good idea if you have stuffing ingredients that stubbornly won’t  press together easily.
  • For the recipe I mentioned above, Giada lays the stuffing on one side of the chicken and folds the breast in half. Either way, the key to keeping all that flavor inside of the chicken is to compress the filling onto the chicken with your hand before rolling or folding.
  • You can also simply make a slit in the side of each unflattened chicken breast and push filling into the chicken that way. I’ve never done it, but don’t know why it wouldn’t be an easy solution…but without such a dramatic rolled layers visual for your finished product.

Recipe for Chorizo Cheese Stuffed Chicken Breasts:

Baked chorizo, hatch chile, cheese stuffed chicken breasts with spanish rice and grilled knob onions.

This recipe is full of wonderful Southwestern flavor. Combining chili powder and cumin with Panko bread crumbs makes for a colorful and spicy coating.

The chorizo, Hatch chile peppers and Mexican melting cheese bring the dish together for a cheesy texture and Fiesta themed dish.

But the true star is the addition of this beautiful recipe for Homemade Enchilada Sauce. It brings everything together for one big wow.

I used chicken breast halves for this recipe. A full chicken breast, rarely seen at the grocery store, would include the two halves connected by a breast bone. You’ll usually find chicken breast halves packaged either bone-in and skin-on or boneless and skinless.

I hope you give this Chorizo Cheese Stuffed Chicken Breast recipe a try. Another cheese stuffed chicken breast recipe we like is this one for Chicken Galliano. Check that one out for sure.

And if you’re looking for more Mexican Chicken Recipes:

And one of the most popular on my site for these Southwest Ground Chicken Burgers.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Chorizo cheese stuffed chicken breast served with rice and grilled knob onions.
Print Recipe
5 from 5 votes

Chorizo Cheese Stuffed Chicken Breasts

Chorizo Chile Cheese Stuffed Chicken Breast is one of those very special dinner’s that make you glad you took the extra effort. Chicken breasts are stuffed with browned chorizo, diced Hatch Chile peppers and Mexican melting cheese, then rolled and coated in a Panko bread crumb and chili powder mixture. Then baked, the result is divine for any Southwestern food lover.
Prep Time1 hour
Cook Time30 minutes
Resting Time1 hour
Total Time1 hour 30 minutes
Course: Main Course Chicken
Cuisine: Southwestern Mexican
Servings: 4
Calories: 421kcal
Author: Lea Ann Brown

Ingredients

  • 4 whole chicken breast halves boneless and skinned
  • 4-5 Hatch Chile Peppers Roasted, peeled, seeded and chopped
  • ¼ pound bulk Chorizo Sausage browned
  • ½ pound Muenster or Queso Oaxaca Cheese, cut into 4 slices
  • ½ cup Panko bread crumbs
  • 1 tablespoon chili powder
  • ½ teaspoon cumin
  • salt & pepper to taste
  • 6 tabelspoons butter melted
  • Knob onions, green onions, cilantro for garnish
  • 1 cup Enchilada Sauce Heated

Instructions

  • Combine Panko, chili powder, cumin and salt and pepper on a plate. With a fork, mix very well until combined. 
  • On a plate, melt butter in microwave. 
  • Pound chicken breasts until thin. Spread each piece with equal amounts of chiles and chorizo.  Press chile and chorizo onto the chicken breast to make it more manageable. Top with cheese slice and roll up.  Starting with the tapered end of the breast roll as tightly as you can. After you roll each one, dip in melted butter and then roll in bread crumb mixture. Place seam side down in a shallow baking dish. Continue with each chicken breast. 
  • Chill for at least 1 hour. 
  • Bake chicken at 400 degrees for 30 minutes. 
  • Drizzle enchilada sauce over baked chicken. Garnish with green onion and cilantro. Or serve with grilled knob onions. Spanish rice makes a perfect side dish.

Notes

Use a homemade recipe for Enchilada Sauce, or 1 14 ½ ounce can. Use poblabo peppers, canned chopped chiles if you don’t have access to Roasted Hatch Chile peppers.

Nutrition

Calories: 421kcal | Carbohydrates: 15g | Protein: 22g | Fat: 29g | Saturated Fat: 15g | Cholesterol: 83mg | Sodium: 1476mg | Potassium: 242mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1605IU | Vitamin C: 6.6mg | Calcium: 427mg | Iron: 1.9mg

Chorizo Cheese Stuffed Chicken Breasts … It’s What’s for Dinner.

Fresh Peach Blueberry Pie

By 2 Comments

This is a recipe for a fresh peach blueberry pie with a homemade butter pie crust (Pate Brisee). Fresh fruit, a little bit of spice and you’ve got a beautiful fresh peach pie. A delicious peach recipe to use up those Summer Palisade peaches.

Peach and blueberry pie topped with a scoop of vanilla ice cream.

Every year I order a big box of absolutely beautiful Colorado Western Slope Peaches from Highlands Ranch Rotary. They arrived last week, and my first project was this beautiful fresh peach blueberry pie.

About Palisade Peaches

Palisade Peaches are famously grown on our Western slope, in and around the town of Palisade. Colorado peaches are known for being extra juicy and extra sweet, thanks to the long sunny hot days and cool Colorado Summer nights. That equals perfect conditions for fruity sugars to develop. To learn more about what makes a Colorado Peach so special, check out this article about Colorado Western Slope Peaches.

But first, let’s talk pie pans. As I’ve mentioned in past posts, I’m obsessed with all the tart pans I’ve collected since attending Culinary School. Every pie we made was baked in a tart pan rather than a conventional pie pan. I adore the visual aspect of the  end result. A thinner crust version than that of a traditional pie, slightly fancier to the eye…it truly can be a show stopper.

Peach blueberry pie in a 9" tart pan with lattice topping.

Made with the same buttery flaky crust as for a pie pan, whether filled with delicate pastry cream or fresh fruit, my heart skips a beat when I pull it from the oven. Especially when it’s topped with a beautiful lattice crust.

And of course you can use your pie pan for this recipe. Which ever you use, it should be a 9″ pan.

This peach blueberry pie recipe is a little more complicated than just slicing fresh peaches and placing them on the pie dough. A sweet slurry is cooked stovetop, where fruit juice and corn starch makes a thicker pie filling.

One that’s not too gloppy and one that’s just thick enough to give that crust a fighting chance to become tender, flaky and not soggy. A technique and recipe I learned at Culinary School.

An Easy Way To Peel Peaches:

Peel the peaches using this easy method.

Poaching peaches for easy peeling.
Blanched peaches in an ice bath.
  • Boil water in a tall sauce pan. Drop the peaches into the boiling water and pull them out with a large slotted spoon thirty seconds later.
  • Place them in a water bath. In just a few minutes the skin with practically slide off those sweet peaches.

So with peach season in full swing, grab a few peaches and please make a peach pie. You know everyone wants a slice. There’s nothing more beautiful than a slice of fresh peach pie dotted with beautiful purple-blue blueberries, it’s a sight to behold.

And please make your own pie crust. You can take a look a my recipe for Pate Brise, the traditional French Butter Pie Crust Recipe, Step By Step. It’s easier than you think.

Recipe for Peach Blueberry Pie

A slice of blueberry and peach tart topped with a scoop of vanilla ice cream.

I hope you give this peach blueberry pie recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite peach pie recipe, let me know, I'd love to give it a try.

Looking for more pie or tart recipe ideas, you won’t want to miss:

And if you’re looking for more way to use those peaches, take a look at this one for Vanilla Roasted Peaches with Mascarpone and Raspberries. It’s a winner.

Want to browse more dessert recipes? Don’t miss my dessert category. You’ll find lots of recipes to satisfy that sweet tooth, including the most popular on my site for this easy No-bake Key Lime Pie.

If you liked this recipe, please leave a star ⭐⭐⭐⭐⭐ rating in the recipe card below and leave a comment. I always appreciate your feedback and hearing how everything went.

And, don’t forget to subscribe to my newsletter for more delicious recipes and cooking tips. Make it a delicious day … every day.

Peach and blueberry pie topped with a scoop of vanilla ice cream.
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5 from 1 vote

Fresh Peach Blueberry Pie

This is a recipe for a fresh peach blueberry pie with a homemade butter pie crust (Pate Brisee) Fresh fruit, a little bit of spice and you’ve got a beautiful fresh peach pie.
Prep Time1 hour 30 minutes
Cook Time45 minutes
Total Time2 hours 15 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 292kcal
Author: Lea Ann Brown

Ingredients

  • ½ ounce Tapioca Starch
  • 1 ounce Cornstarch
  • 6 fluid ounces Cranberry Juice or equal parts water and cranberry juice or apple juice, or white grape juice
  • ½ teaspoon Ground Cinnamon
  • 1 teaspoon Lemon juice
  • 5 ounces Sugar
  • ¼ teaspoon salt
  • 1 pound 8 ounces peaches skin removed, pitted, sliced
  • ½ cup fresh blueberries stems removed
  • 1 ounce Butter
  • 1 recipe All Butter Double Pie Crust
  • egg wash as needed

Instructions

  • One Recipe All Butter Double Pie Crust. Divide the dough in half. Roll out one portion ⅛ inch thick and line the pie pan or tart shell. Refrigerate the shell for 30 minutes. After 30 minutes, dock the shell with a fork, sides and bottom.
  • Combine the tapioca and cornstarch with just enough of the fruit juice to make a slurry.
  • Combine the nutmeg, cinnamon, lemon juice, sugar, salt and the remaining fruit juice and bring to a boil. Add the slurry and return the mixture to a boil, stirring constantly. Add the fresh peaches and bring to a boil once again. Add the butter and gently stir it in until melted. Cool completely.
  • Spoon the filling into the pie shell. Sprinkle the uncooked, fresh blueberries over the cooked peach mixture. Brush the rim of the dough with egg wash.
  • Roll our the remaining dough ⅛ inch thick and place it over the filling. Or with a pastry wheel, cut the shell into strips for a lattice topping. Brush the lattice top with egg wash. (1 egg, slightly beaten and 1 teaspoon water or cream) Crimp edges to seal.
  • Bake at 425 degrees just until the crust is lightly browned. About 45 minutes. Allow to cool on a wire rack before serving.

Nutrition

Calories: 292kcal | Carbohydrates: 53g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 8mg | Sodium: 186mg | Potassium: 365mg | Fiber: 3g | Sugar: 35g | Vitamin A: 650IU | Vitamin C: 14.4mg | Calcium: 16mg | Iron: 1.1mg

Palisade Peach Pie with Blueberries …. It’s What’s for Dessert.

Anthony Bourdain’s New Mexico Style Beef Chili Recipe

By 40 Comments

This is Anthony Bourdain’s Beef Chili Recipe. New Mexico Style, this is richly flavored, hearty beef chili stew featuring beef chuck and New Mexico Hatch Chiles and Poblano peppers. One of our favorite New Mexico Chili Recipes!

And if you’re looking for another famous beef recipe, take a look at a French version from a very famous French chef: Jacques Pepin’s Beef Stew With Red Wine.

Anthony Bourdaine's Hatch chile beef chili recipe made with pot roast

The passing of Anthony Bourdain has simply stunned and numbed me. To say it’s a shame it’s ended this way is a gross understatement.

He had so much more to give us. Inspiration, influence, knowledge. I’ll miss his brilliant skill for interviewing and remarkable style of story-telling.

I’ll miss his insatiable curiosity to explore. I truly admired his unapologetic manner. There will never be another like him.

So with that said, let’s get to our kitchens. Let’s cook, let’s explore, let’s inspire. Let’s do his memory justice and relish in all of it.

Anthony Bourdain’s Legacy

Shortly after I learned of his death, I dug out the only Anthony Bourdain cookbook I own, Appetites, A Cookbook. I received it as a Christmas gift a couple years ago.

It’s a great read, includes recipes he’d collected over the years with particular attention to recipes that his daughter liked.

When I came to page 230, I found his New Mexico Chili Recipe. I think of Anthony Bourdain as an East Coast, food thrill seeker, and world traveler to parts unknown.

I knew I had to make this New Mexican Chili recipe and I had to make it soon.

This New Mexico Chili is an incredibly rich and deeply flavored bowl of soup. It gets its flavor from New Mexico Hatch Chiles and Poblano peppers. An additional layer of goodness comes from using a full-flavored New Mexico or Mexican Beer.

If you’re a regular reader, you know that I obsess over Hatch Chiles.

Late August into September brings these wonderful chiles to Colorado and the roasting drums fire up and the aromas of cooking chiles fill the air.

A perfect time of year to make this chili recipe. One of my favorite articles about the Hatch Chile phenomena comes from Saveur Magazine. You should give it a read.

Anthony Bourdain’s New Mexico Beef Chili Recipe:

New Mexico Beef Chili Stew

This New Mexican chili recipe is deep and rich in flavor.

It’s an easy recipe because once prep is completed there’s a long slow stove-top simmer where the ingredients are allowed to blend and marry.

The hardest part in preparing the recipe is cutting the beef chuck into bite-sized pieces, flouring them, and searing them in the Dutch oven. A little bit of a mess but worth every splatter of oil and every dusting of flour that accidentally hits your countertop.

Pro Tip: Why flour the beef before searing? Flour is full of starch so when it hits that hot oil, it will caramelize quickly, adding flavor. Once those beef cubes enter the stew, this flouring process will also help to thicken the consistency.

I used Veal Stock, which provided an even deeper and richer flavor to the chili. You can find it frozen in some specialty shops and it’s worth the purchase. If you can’t find it, beef stock will work just fine.

The recipe calls for a cup of beer. Choose a Mexican or New Mexico beer, or even a rich ale. Any will be delicious in this beef chili.

If you don’t have fresh roasted Hatch Chile peppers Anaheim peppers will work. You can roast them under an oven broiler until charred on all sides, or over an open flame on  your gas stovetop. Or you can buy them canned at the grocery store.

How To Serve New Mexico Chili

  • Serve corn chips or white flour tortillas with this beef chili.
  • A squeeze of lime juice brings out and brightens the flavor.
  • A sprinkling of chopped cilantro is always welcome.

So, if you’re looking for New Mexico Chili recipes, I hope you give Anthony’s Beef Chili recipe a try. And if you do, please come back and let me know how you liked it and give the recipe a star rating.

Your feedback is valuable to me for developing future recipes. And if you have a favorite beef chili recipe that uses beef chuck or beef roast, let me know, I'd love to give it a try.

Don’t miss my latest classic New Mexico recipe, New Mexico Carne Adovada. If you love all things New Mexico, this is a must for your data base.

Or this Southwestern Sweet Corn Soup with Roasted Corn Guacamole.

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Beef chuck chile recipe in a white bowl with lime and cilantro

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Beef chile recipe made with hatch chile peppers
Print Recipe
4.72 from 45 votes

Anthony Bourdain’s New Mexico Beef Chili Recipe

This is Anthony Bourdain’s Beef Chili Recipe, New Mexico Style.  Deep and richly flavored, this is a hearty chili stew featuring beef chuck and New Mexico Hatch chile and poblano peppers.
Prep Time30 minutes
Cook Time3 hours
Total Time3 hours 30 minutes
Course: Main Course Beef
Cuisine: Southwestern
Servings: 8
Calories: 369kcal
Author: Lea Ann Brown

Ingredients

  • 4 poblano peppers roasted, chopped
  • 1 pound Hatch chili peppers roasted, chopped
  • ½ cup all-purpose flour
  • 2 pounds beef chuck cut into 1-inch cubes
  • 2 to 3 tablespoons vegetable oil
  • 1 large yellow onion coarsely chopped
  • 5 garlic cloves minced
  • 2 jalapeño peppers seeds removed and chopped
  • 1 ½ teaspoons ground cumin
  • 1 ½ teaspoons ground coriander
  • 1 ½ teaspoons dried Mexican oregano
  • 2 tablespoons tomato paste
  • 1 cup beer
  • 2 cups veal or beef stock
  • Chopped cilantro for garnish

Instructions

  • Preheat broiler and position rack as close to the broiler heat source. Line the bottom of a broiling pan with aluminum foil (this will catch any juices from the peppers). Place poblano peppers on top of the broiling pan. Place under the broiler. Let cook until peppers' skin is blackened, turning peppers with tongs so they blacken on all sides, approximately 10 to 15 minutes.
  • Place peppers in a large plastic bag and loosely seal for 30 minutes. Remove and discard as much of the blackened skin as possible along with the stems and seeds. Use your hands. Don’t rinse peppers under water, you’ll rinse away flavor. If you want your chili to be hotter, leave in some of the seeds (source of the peppers' heat). Coarsely chop peppers and set aside.
  • Repeat this roasting process for the hatch chile peppers. If you're using frozen (no need to thaw) or canned peppers (no need to drain), they are likely already roasted, peeled and seeded. In some cases they are already coarsely chopped, too - if not, then coarsely chop them and set aside.
  • In a large mixing bowl, whisk together flour and about 2 teaspoons each of salt and freshly ground pepper. Toss beef in the flour mixture to coat. Heat 2 tablespoons of oil in a Dutch oven (at least 5 quarts) over medium-high heat until just smoking. Add beef in batches and sear until dark brown on all sides. Be sure not to crowd beef too much. Using tongs, remove cooked beef to a plate. Continue to cook remaining beef in batches, so you’re not crowding the beef pieces.
  • Add onion, garlic and jalapeño peppers to the pot and season with salt and freshly ground pepper. Cook over medium-high heat, scraping the bottom of the pot with a wooden spoon to dislodge browned bits. Add an additional tablespoon of oil if necessary to keep the caramelized bits of onion mixture and beef (know as "fond") from scorching. You can also add a splash of stock at this point. Cook for about 5 to 7 minutes or until the onion has begun to soften and brown.
  • Add cumin, coriander and Mexican oregano and cook for an additional 2 minutes.
  • Stir in tomato paste and beer. Bring to a boil and cook until liquid has reduced by about two-thirds. Scraping the bottom of the pan to loosen any bits of fond.
  • Stir in stock and return beef to pot. Add reserved poblano and hatch chili peppers. Bring to a boil and reduce heat to a simmer. Cook, covered for 2-½ hours or until beef is fork tender.
  • Remove chili from heat and serve in bowls with chopped cilantro, corn chips or flour tortillas and a wedge of lime. A splash of acid always brightens the flavor.

Video

Nutrition

Calories: 369kcal | Carbohydrates: 17g | Protein: 26g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 252mg | Potassium: 854mg | Fiber: 4g | Sugar: 5g | Vitamin A: 870IU | Vitamin C: 78.9mg | Calcium: 53mg | Iron: 4.2mg

Anthony Bourdain’s New Mexico Chili … It’s What’s For Dinner