• "Transformer" BBQ Sauce

• Southwest Chicken 

• Chili Papas

• Huevos Ranchita

• Min's Easy Posole

PINNED POST:

What can you do with "Min's Glorieta Glory" once you have prepared it? We keep finding and hearing about new ways to use Min's! Here's just a few...

• As a dip for your favorite chips (It’s original intention)
• Enhance a simple cottage cheese lunch
• Kick up your box of mac & cheese
• Take your morning plate of scrambled eggs to the next level
• Add to melted “Velveeta” (in place of or in addition to “Rotel” style tomatoes) for an amazingly tasty queso.
• Add 1/4 Cup to a cornbread mix for easy Southwest Cornbread

Thursday July 6, 2023

Here’s a quick and easy recipe for your summer gatherings and celebrations!

It “Transforms” cheap commercial BBQ sauce into the tastiest, kicked-upiest, flavorful-iest sauce around. All your friends and family will definitely pronounce you “BBQ King (or Queen)!”

INGREDIENTS:

• 1 Bottle of your favorite store-brand BBQ sauce (our fave is $1/bottle Kroger brand)
• 2/3 Cup liquid of choice (Beer, Broth, or Water)
• 1 PKG. “Min’s Glorieta Glory Original Marinade” (dry)

INSTRUCTIONS:

1. In a medium sauce pan combine the BBQ sauce, liquid of choice, and “Min’s Original Marinade,” and heat to a bubble.
2. Lower heat to a simmer for 5 minutes. Remove from heat.
3. Use whenever BBQ sauce is called for. Keep unused portions refrigerated.

Monday, July 25, 2022:

We have friends who are born-and-bred, dyed-in-the-wool, “Don't gimme’ no guff” Texans.  And, no kidding, y'all, they tell us this mix made with pure New Mexico red chile makes the best bowl of Texas-style Chili they have ever put in their mouth. We thought it was delicious, but we are truly humbled by and proud of their opinion. And truth-be-told, everyone who puts it in their mouth makes all kinds of yummy sounds.

Get yourself some of this mix, gather the remainder of the ingredients (an onion, some lean ground beef, and water), follow the simple instructions, and in about 30 minutes you can taste and see just how right they are, LOL! 

The package pictured above is a mild mix, but “Min’s Heaven Over Hell Texas-style Chili” comes in Mild, Medium, and Hot.

BONUS: It's not made in New York City so no rope is needed!

 Monday, April 4, 2022

Min’s “Green Chile Ranch” mix is the perfect accompaniment for your summer dishes. Whether it is as a dip for your favorite chips while staying inside and watching a family movie, or for a plate of crudite´s for a neighborhood gathering or church potluck, or as or as a topping for your favorite summer salad. 

But our hands down favorite is to use Min's "Green Chile Ranch" in place of mayonnaise on a summer bread and tomato sandwich using a juicy, delicious tomato from the farmers market! 

Just be sure after mixing to give it a couple of hours to “bloom” in the fridge before you get to experience the full flavor-fest!

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If we were in Miami, this dish would be called "Arroz con Pollo." But we're not, so it's not! Do serve this over rice and black beans (our favorite), or try it (as suggested below) rolled up in a burrito, or on a bun with cheese as a delicious sandwich. In any case, this recipe makes a delicious main course with a minimum of effort, and it literally has just three ingredients! 

Ingredients:

1 Package Min's Meat Marinade

2/3 Cup Olive Oil

1 48-ounce package frozen boneless skinless chicken breasts (good quality)

Instructions:

1. Mix the Marinade using olive oil as directed on the package. You can leave the water out, as the breasts will render water and cooking juices as they cook.
2. Coat the frozen breasts in the Marinade, then put the trivet in the bottom of the Instant Pot and layer them into the pot on the trivet.
3. Cover and seal the Instant Pot, then set for HIGH pressure, 10 minutes. Allow the pot to naturally release for 10 minutes. Open the pot and allow the cooked breasts to cool a few minutes before shredding them.
4. To shred the cooked breasts, use two forks, a hand mixer, or (our fave) a stand mixer with the paddle attachment.
5. Add a little of the juices from the Instant Pot, if needed.

To Serve:

Our favorite way to enjoy this is over yellow rice and black beans (which can be cooked on the stovetop while the Instant Pot is working its magic, with a splash of tomatillo salsa.

Other ways include:

• As a filling for burritos (add rice, beans, and salsa)
• As Mexican street tacos with cilantro & lime.
• As a stuffing for a baked potato with sour cream,
• As a sandwich on a bun with cheese, onion, & pickle
• As the main topper for chicken nachos.

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Serves 4 as an accompaniment to burgers or steak, or as a main course.

Ready in 30 minutes or less!

We have a number of friends who describe themselves as "just meat and potatoes kind of people." When they ask us about this recipe, this is what we answer: "Take your meat and potatoes and dip them in New Mexico. Give them a good, old-fashioned swish around, then fry ‘em up."

That’s Chile Papas: A quick and easy weeknight meal, or you can serve it with eggs for a weekend brunch that will last you all day!

INGREDIENTS:

• 1 package. Min’s Glorieta Glory Salsa Blend (dry)
• 1/2 lb. lean ground beef or pork
• 1/2 cup chopped onion
• 2-3 TBS bacon grease (or oil, if you must)
• 2 large potatoes, thinly sliced
• Approx. 3/4 Cup water
• Salt to taste
• Optional for topping: Sour cream, shredded jack or cheddar cheese, chopped green onion, tomatoes, etc.

DIRECTIONS:

1. Using a large skillet, sautè meat and onion in small amount of oil.
2. Remove from skillet & drain, if needed.
3. Add bacon grease & when hot, add potatoes, sprinkling with salt. 
4. Sautè a few minutes or so until potatoes are softened and beginning to brown nicely.
5. Return meat & onion mixture to skillet, spreading evenly.
6. Sprinkle with Min's Original Salsa Blend & add water.
7. Cook until potatoes are done.
8. Serve with your choice of toppings.

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A Printable Version of This Recipe

Serves 4 or more on a nippy Fall or cold Winter day!

Ready in about 40 minutes!

In the Native American Southwest, the “Three Sisters” refers to Corn, Beans, & Squash. These three crops not only thrive well when planted together but provide a complete protein (Beans & Corn) when meat may be unavailable. Thus the origin of the name “Three Sisters Soup."

“Three Sisters” was a staple in our family long before Min’s “Green Chile Mojo” came along. One evening, Betty suggested we try it as a substitute for the herbs & spices in the soup recipe. After tasting the result, we knew we had to share this with our customers. 

Y’all, this is the most delicious “dump soup” you can pull together in 30-40 minutes, and will easily feed your family (with a little left over for lunch). Pair it with some tortilla chips for crumbling, and maybe some fresh or frozen green chile if you can find it. Enjoy!

INGREDIENTS:

1 1⁄2 Tablespoons vegetable oil

1 LB Lean or Extra Lean Ground Beef (or 1 LB Ground Turkey)

1 cup chopped onion

2 cups diced summer or zucchini squash (fresh or frozen)

1 1⁄2 cups corn (fresh or frozen) or a 15-oz can whole kernel corn (drained and rinsed)

1 1⁄2 cups cooked pinto or black beans or a 15-oz can (drained and rinsed)

1 can (15 ounces) diced tomatoes

3 1⁄2 cups low-sodium chicken or beef broth

1 PKG of Min’s Green Chile Mojo

OPTIONAL TOPPINGS:

Fresh or Frozen Green Chile

Grated Cheddar Cheese

Tortilla Chips

INSTRUCTIONS:

Brown the Ground Beef and Onion together in the Oil until the beef is cooked through.

Add the remainder of the ingredients (including the Green Chile Mojo)and stir until well mixed.

Bring to a simmer and cook for 20-30 minutes. Serve with optional toppings of your choice.