Girls Road Trip Santa Fe Olive Oil Co.
Girls Road Trip Part Five, El Fin

Girls Road Trip Part Four Taos

Sunday we drove up from Santa Fe to Taos. What a lovely drive. 

We spent Sunday night at Casa Benavides a Bed and Breakfast. Here's the room we stayed in. I took pictures but don't know what I did with them, dang it anyway. This is better than what I could do anyway. 

At least I didn't lose the pictures of our wonderful breakfast. 

 

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The gorgeous dining room. 

Let's eat

 

 

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The beautiful breakfast tables. 

On the tables are fresh fruit. Bananas, sliced fresh peaches and sliced strawberries

 

 

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and a large jar of their granola.

It's a secret recipe and our waitress said the owner raised her kids on it. I don't really care for granola, but this...I have to try and replicate. It's not dry and crunchy, it's moist and deeeelicious. It has coconut, craisins, currents and what looked like some dried mixed fruit and almonds. 


 

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I had to try the Mexican eggs.

It's basically a crustless quiche made with cheese and green chili. I snagged the recipe for you, it's at the end of this post. 

We were also offered our choice of about 4 different muffins. I'm so mad I didn't get a photo of them, they were beautiful. I passed on them but I snagged this recipe for you also. 

 

 

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This is the beautiful kitchen the delicious food came out of. 

Now, on to the recipes. 

 

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Barbara’s Mexican Eggs

cheese/eggs

1 dozen eggs
1 cup grated cheddar cheese
2/3 cup chopped green chili
1/4 cup milk or cream
salt & pepper to taste

Combine all ingredients in a large mixing
bowl and beat with a fork or wire whip.
Spray a cast iron skillet with Pam and
pour in the egg mixture. Bake at 350
degrees for 45-60 minutes or until set.
Serve with red or green chili and a
sprinkle of grated cheddar cheese on top

Notes: Casa Benavides Taos NM


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The Mexican eggs were topped with this chili

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Barbara’s Red Chili

soup/stew

4-5 lbs. ground round beef or lean hamburger
4 minced cloves of garlic
3/4 cups flour
4 heaping tablespoons hot red chili powder
2 heaping tablespoons chili piquin
1 can (28 oz) diced, peeled tomatoes
beef bouillon (to taste)
water to make thin gravy; consistency

In a medium stock pot brown the ground round and garlic. If there is not
enough fat from the meat, add a little olive oil. If there is too much fat,
drain some, making sure you leave enough in which to brown the flour and
chili. While browning, make sure to stir constantly to prevent scorching.
Add the diced tomatoes and bouillon. Add water a little at a time. Turn
down the heat and bring to a boil, stirring often. Taste the finished chili
to make sure it is seasoned correctly. It’s important to cool the chili
before refrigeration. If refrigerated while hot, it will sour! This chili
freezes well, makes 2 or more quarts.

Notes: Casa Benavides Taos NM


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Casa Benavides basic Muffin Mix

breads

3 cups flour
1 cup sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup oil
2 eggs

Combine the dry ingredients in a large mixing bowl. Place the milk, oil and
eggs in a bowl and beat with a fork. Make a hole in the dry ingredients
and pour in all the liquid at one time. Stir mixture- do not beat. Stir
only until all the ingredients are mixed together. Spray muffin tins with
Pam. Fill muffin tin 1/2 with batter and add fruit.
Suggestions: Blueberries , raspberries, blackberries, strawberries or a
mixture of fruits.
Bake at 350 degrees for 50 minutes.

Notes: Casa Benavides Taos NM


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And that's that, for now

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