This month's focus is inspired by recent trip to the beautiful Southwest. It started on the train from Chicago to Flagstaff to glimpse the Grand Canyon, something always on my bucket list. Making my way though Sedona, Phoenix and Tucson, I delighted in the local fare, celebrating holiday traditions of the dessert.
The recipes and culinary gems I took back can be replicated in any kitchen around the world. Again, the beauty of having a well stocked pantry will inspire you to create new taste sensations at a moments notice.
Here's what I recommend for staples to whip up a Southwestern inspired menu on the fly:
A good quality chili powder or two
An assortment of Dried chilies
Canned no salt added diced tomatoes
Canned Chipotle peppers
Canned or dry black beans
Canned or dry pinto beans
Canned green chilies
Flat crispy tostada rounds
Canned Nopales (cactus)
Frozen Shrimp and Crab
Crema- (Mexican Sour cream)
Queso Fresco Cheese
Good quality fresh lime juice or fresh limes
Jicama- A tuber vegetable for snacking, salads and stir fried dishes.
Jalapeno or Serrano Peppers
Be sure to check out my Pinterest page where I have a board named "My slow Southwest Culinary Journey" that features a collection of Southwest recipes. Click here to see the recipes.