Great recipes

Great recipes

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Home made Saturday "take away" cooked in my Ninja dual 😁
Chicken breast sliced sprayed with chilli oil and olive oil, seasoned with salt, red paprika and generous amount of kebab seasoning...chicken slices in one drawer matched with Asda kebab bread in a second drawer 12 minutes 200 degrees...additional 2 minutes max crisp only for the chicken breast. Mix of salads, tomatoes, cucumber, onion, jalapeaonous + home made garlic s***e (no fat natural yoghurt + 1 spoon of mayo my case Winiary polish one + pinch of dried dill+ 2 pressed cloves of garlic) ....voila 😋 🤤 so yummy 🥰

le monde


Chicken Marbella

Loaded with wine, olives, capers, and prunes, this easy chicken Marbella is a juicy dinner that packs a sweet and briny punch in each bite.

Servings : 4 servings

Prep Time15 mins

Cook Time50 mins

Marinating Time1 hr

Total Time2 hrs 5 mins


For the marinade:

▢½ cup olive oil

▢1 shallot, thinly sliced

▢1½ teaspoons salt

▢fresh ground black pepper, to taste

▢3 tablespoons pitted green olives, halved

▢1 tablespoon olive brine

▢2 tablespoons capers

▢1 tablespoon caper brine

▢¼ cup pitted prunes

▢1 tablespoon dried oregano

▢¼ cup red wine vinegar

For the chicken:

▢2.5 pounds bone-in, skin-on chicken thighs and drumsticks

▢salt and fresh ground black pepper, to taste

▢1 small yellow onion, thinly sliced

▢3 large garlic cloves, quartered

▢2 bay leaves

▢3 large garlic cloves, thinly sliced

▢3 tablespoons light brown sugar

▢¼ cup dry white wine

▢¼ cup low-sodium chicken broth

▢¼ cup fresh orange juice


Mix the olive oil, shallot, salt, black pepper, green olives, olive brine, capers, and caper brine in a large mixing bowl. Add the prunes, dried oregano, and red wine vinegar; stir to combine.

Add the chicken and toss it until it's completely coated. Cover the bowl with plastic wrap and refrigerate it for 1 hour or overnight.

Preheat the oven to 350˚F. Place the oven rack in the bottom position.

Remove the chicken from the fridge and place it in a large baking dish or roasting pan. Season it with salt and pepper to taste, and pour in the marinade.

Place the sliced onion and quartered garlic in the spaces between the chicken. Add the bay leaves. Sprinkle the chicken with thinly sliced garlic.

Top the chicken thighs and drumsticks with brown sugar. Pour in the wine, chicken broth, and orange juice from the side.

Pop the baking dish into the oven for 45 to 50 minutes or until the chicken is cooked. Use an Instant Read Meat Thermometer to check for doneness - chicken is cooked through when its internal temperature registers at 165˚F.

Remove it from the oven and let it rest for 10 minutes.

Transfer to a platter, baste it with the cooking juices, and serve warm.


Mixing Bowls

Baking Dish

Measuring Cups and Spoons


Chicken: We're using bone-in skin-on chicken thighs and drumsticks. While you certainly can use skinless, boneless chicken breasts, I highly recommend trying this recipe as-is. You can make it your own the second time around.

Brine: Use the brine from the jar of olives and the jar of capers. You only need a tablespoon of each.

Prunes: The original recipe calls for prunes, but you can also use dried apricots or dates.

If time permits, marinate the chicken overnight. This will help the flavors meld together, producing juicier, more flavorful chicken.

Reduce the sauce: Completely optional, but always a delicious idea. Transfer the baked chicken pieces to a platter and top with the prunes, olives, and capers. Then, pour the cooking juices into a skillet, place the skillet/pan over medium heat, and bring the juices to a boil; continue to cook until the sauce is reduced to about 1/2 cup. Strain it into a heatproof bowl and pour it over the chicken.

Refrigerate the leftovers in an airtight container for 3 to 4 days.



1 (16 ounce) package white cake mix��
1 (14 ounce) can cream of coconut��
1 (14 ounce) can sweetened condensed milk��
1 (16 ounce) container frozen whipped topping, thawed��
1 (10 ounce) package flaked coconut��


1. Prepare cake according to package directions. Bake in a 9x13 inch pan. Cool completely.��
2. In a small bowl combine cream of coconut and condensed milk.��
3. Poke holes in cake with a straw. Pour milk mixture over cake and spread with whipped topping. Sprinkle coconut over cake.��
4. Serve chilled.�


No Bake Caramel Pretzel Crack Bars!

11.5 oz bag of Hershey’s Milk Chocolate Chips
11 oz bag of Kraft Caramel Bits
½ Cup Reese’s Peanut Butter Chips
8 oz of Mini Twist Pretzels

In a small glass bowl, add the Hershey chocolate chips (Reserve about ¼ cup of chips for later). Melt in microwave in 20 second intervals until melted.
Spread the melted chocolate on a parchment lined cookie sheet.
Place pretzels on top of the chocolate, they can overlap.
Place the Kraft caramel bits in a bowl with 2 Tablespoons of water and melt in microwave for 1 ½ minutes to 2 minutes. Once melted drizzle and spread over the pretzels. Let Cool.
Melt the reserved ¼ cup of chocolate chips in the microwave and drizzle over the cooled caramel. Repeat with the Reese’s peanut butter chips.
Let Bars cool completely then Enjoy!!

le monde


Creamy Cucumber Salad – This is such a great recipe. The whole family loved it
2 English cucumbers, thinly sliced
1/2 red onion, thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon dried dill w**d
Salt and pepper to taste
In a large bowl, combine the cucumbers, red onion, sour cream, mayonnaise, vinegar, sugar, dill w**d, salt, and pepper.
Stir to combine.
Cover and refrigerate for at least 30 minutes before serving.
Serve chilled.
Creamy Cucumber Salad – This is such a great recipe. The whole family loved it
2 English cucumbers, thinly sliced
1/2 red onion, thinly sliced
1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons white vinegar
1 tablespoon sugar
1 teaspoon dried dill w**d
Salt and pepper to taste
In a large bowl, combine the cucumbers, red onion, sour cream, mayonnaise, vinegar, sugar, dill w**d, salt, and pepper.
Stir to combine.
Cover and refrigerate for at least 30 minutes before serving.
Serve chilled.


ecipe: Homestyle Breakfast Pork Chops
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/4 teaspoon Creole or Cajun seasoning
1 teaspoon paprika
1/4 teaspoon dried thyme
4 to 6 bone-in, thin-cut breakfast pork chops
1/4 cup cooking oil (olive oil, canola, vegetable, bacon drippings), divided
2 tablespoons unsalted butter, divided
Mix together salt, pepper, Creole or Cajun seasoning, paprika and thyme. Sprinkle over both sides of chops and let rest at room temperature for 10 minutes.
Heat half of the oil over medium high heat in large cast iron or other nonstick skillet until it shimmers. Add 1 tablespoon butter and let melt. Cook pork chops in batches for about 1 to 1-1/2 minutes per side or until cooked through and nicely browned, adding oil and butter for second batch as needed.
For Pan Sauce: Add splash of chicken broth, white wine or plain water to pan drippings and bring to a boil, scraping up any browned bits. Pour sauce over chops.
Cook’s Notes: If you have a lightweight press, use that to keep chops from curling, but reduce cooking time as they will cook even faster. For chops 1/2-inch in size, you’ll need to cook about 3-1/2 to 4 minutes per side.


For the Cake
• 120 g (½ cup/ 4 ¼ oz) Baking margarine or butter
• 120 g (⅝ cup/ 4 ¼ oz) Caster sugar
• 2 Eggs Large, free-range
• 3 tablespoon Milk
• 100 g (¾ cup/ 3 ½ oz) Plain (all-purpose) flour
• 30 g (¼ cup/ 1 oz) Cocoa powder
• 1 teaspoon Baking powder
For the Filling
3 tablespoon Jam
250 ml (1 cup) Double (heavy) cream
1 tablespoon Chocolate flakes
Preheat the oven to 180°C/ 350°F and grease & line 2 x 6-inch cake tins
Using electric beaters, cream the butter and sugar together until light & fluffy
Separate the egg white and yolks. Put the whites aside. Add the yolks to the creamed ingredients along with the milk. Beat until just combined
Sift the flour, baking powder and cocoa powder into the bowl and gently stir in, using a large metal spoon until thoroughly combined. Take care not to overwork the batter though
Whisk the egg whites to stiff peaks. Take a spoonful and mix it into the cake batter to loosen it, then fold the rest in. Continue to mix until just combined and no obvious patches of egg white are visible
Divide the batter between the cake tins and bake for approx 20 minutes until well risen. A cocktail stick poked into the centre of the cake should come out clean
Remove from the oven when sufficiently baked. Let cool in the tin for 2 minutes, before unmolding. Remove the parchment and allow the cakes to cool completely on a wire rack
Fill the Cake
Put the cream into a medium mixing bowl and whip until the cream holds it’s shaped nicely
Place 1 layer of cake on a plate/ stand and spread with 2-3 tablespoon jam
Top with ⅔ of the cream – either pipe it on or smooth it out with a knife – then top with the second layer of cake.
Spread a thin layer of cream across the top and scatter chocolate flakes over, leaving a 2cm border around the cake edge
Pipe the rest of the cream around the edge of the cake (I used a Wilton 8b nozzle)
Best served immediately but this cake can be covered and stored in the fridge for up to 2 days (let sit at room temperature for 1 hour prior to serving)


I give you these recipes in exchange for a simple HELLO ❤️
Pasta with Neapolitan sauce, mozzarella cheese and basil!! 🍝🌿😍⁣
250g spaghetti
6 ripe red tomatoes⁣
2 onions⁣
2 cloves of garlic
5 basil leaves
3 tablespoons of olive oil
Salt and pepper to taste⁣
100g mozzarella cheese

⁣To prepare the sauce, we put the pan on the fire with plenty of water, make a cross with the knife over the tomatoes and bring to a boil.
⁣In about 5 minutes they will be perfect. We put them in cold water so we can peel them more easily. They will go directly to the blender jar to form a perfect tomato sauce.
⁣In a frying pan with a little oil over low heat, we will continue with the rest of the ingredients. ⁣
We will peel and finely chop the onion, you can also grate it, so that it integrates better into the sauce. In the same way, we will peel and chop the garlic. ⁣⁣We add them to the frying pan. When they are very soft, we will add the tomatoes. It's time to adjust the flavors with the necessary salt and pepper. The tomatoes will take about 20 minutes on low heat to create a perfect sauce.
⁣While the tomato cooks, prepare the pasta, for this type of sauces with Italian pasta they are very good, but they will be perfect with anyone.⁣
Depending on the type of pasta, it will take more or less to be ready, the average is around 7 minutes. We add plenty of water and salt and when it starts to boil we have the spaghetti.
We drain the spaghetti and add the Neapolitan sauce on top and the mozzarella cheese in pieces. We can decorate with some fresh basil leaves and plenty of grated parmesan or whatever you want.


1 pound ground beef
(1) (15 oz) can sweet corn, drained
1 cup mild, chunky salsa
¼ cup sliced black olives
3 ½ cups cooked egg noodles
(1) (15.25 oz) can of kidney beans, drained and rinsed
¼ cup taco sauce
1 (1.25 oz) package taco seasoning mix
½ cup tomato sauce
Preheat oven 325 degrees F (165 degrees C).
In a skillet, add and cook ground beef over medium heat until evenly brown. Drain.
In a 9×13 inch baking dish, combine beef, corn, salsa, olives, cooked noodles, beans, taco sauce, seasoning mix, and tomato sauce.
Bake for 1/2 hour until thoroughly cook in the preheated oven.
Enjoy ❤


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600 N Guadalupe Street
Santa Fe, NM

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