May Quinoa Bowl

2 1\2 c, Quinoa

2 c. chicken broth

2 tsp. Chipotle Chili Pepper powder (divided into two)

2 tsp. Coriander (ground) (divided into two)

1 tsp. Cardamon (divided in two)

1 tsp. salt (Pink Himalayan) (divided in two)

2 tb. chili powder (I used an imported one) (divided in two)

1 tb. garlic powder (divided)

4 chicken breasts

2 med. bell peppers (cut up sliced or cubed)

1-2 jalepenos (chopped finely)

2 large cloves of garlic, minced (or more if you like garlic)

olive oil (for coating)

*optional: 1 half of white onion (sliced or chopped)

  1. Cut chicken breasts into 1 in. cubes and put in bowl.
  2. Coat chicken in olive oil and 1 of the divided parts of each of the spices listed above.
  3. heat a large skillet (it will need to be a large pan or skillet as it will be holding a lot) on med-low heat, then add chicken and cook until done. (see step four)
  4. While chicken is cooking coat and toss the bell peppers (and onion if you wanted that optional) in the remaining spices.
  5. Once the chicken is done, leave it in the skillet and add the bell peppers, jalepenos, and garlic to the chicken skillet.
  6. Saute the veggies and chicken for 2 minutes.
  7. After the two minutes, add the chicken broth and the quinoa to the skillet.
  8. Bring the whole pan to a boil then turn low and let it simmer for about 15 minutes till the quinoa is cooked through.
  9. The quinoa should absorb most (if not all of the liquid). You will know the dish is finished when you can see the white line on the quinoa and it is soft to chew.
  10. When it is finished, serve warm and enjoy!!!

Tip: top with fresh cilantro for a refreshing bite and a beautiful eye catching dish!


Hello Again!

Hey everyone! So I am not making excuses or anything buuuut I have been on vacation for the past couple weeks and haven’t hardly had a moment to spare! Also, as being on vacation goes, I haven’t exactly been doing a lot of cooking so recipes are not forth flowing. But I am headed home today so I should resume my normal recipe posting this week! If you get a chance, go on Instagram and give me a follow @north_by_southwest and you could sneak a peak at what my southern vacation looked like!

Summer Chicken Bake

4 boneless, skinless chicken breasts

1 (14 oz) canned artichoke hearts, chopped roughly

1 large beefsteak tomato, cubed

1 c. chopped spinach

4 large basil leaves, finely chopped

1\2 c. Parmesan shredded cheese

8 thickly cut, sliced mozzarella pieces, enough to cover the chicken

salt and pepper to taste

Italian herb mix to taste

olive oil


  1. Preheat oven to 375 f.
  2. Use olive oil to lightly coat chicken breasts
  3. Use salt and pepper on the chicken, just a pinch on each.
  4. Put chicken breasts in an oven safe baking dish (preferably one where they are barely touching each other but there isn’t much room otherwise, it will help keep things together later on)
  5. Cook chicken in the oven about half way (about 15 minutes)
  6. Remove chicken from oven
  7. Put tomato’s, artichoke, and spinach on chicken breasts, spread evenly.
  8. Next add both cheeses and basil leaves on top of chicken and veggies.
  9. Sprinkle a little more salt, pepper, and Italian seasoning over dish
  10. Put dish back into the oven for 20 minutes to finish cooking.
  11. Pull out dish from the oven and enjoy!!


*Eat with cooked rice

*Add cooked bacon bits at step 7.

Southwestern Spice Mix

For most of my meat seasoning I use a very similar mix of spices. I am not a person who really follows a recipe so most of the spice mixing happens just by eyeing out the portions; however, this is portioned out so you can see which of the spices take center stage and which ones take more of the back ground flavors.

3 Tb. Paprika powder

3 Tb New Mexico Chile Powder ( you can use any chile powder you like in place)

2 Tb Chipotle Pepper Powder

1 Tb cumin

1 tsp garlic powder

1 tsp onion powder

1 tsp coriander, ground

salt and pepper to taste

Mix it all together and use freely on meats and\or vegetables for southwestern dishes!!

Summer Pink Drink

Water Infusion

1 quart of water

2 large slices of pink grapefruit

1 med. orange sliced

  1. Put all ingredients into a container and allow to infuse over night.

Summer drink

1\2 c. frozen strawberries

1\4 tsp. cinnamon

1 lime juiced

1 quart of the infused water (above)


  1. Put all ingredients into blender and blend until everything is completely blended.
  2. Pour desired amount into your glass and enjoy it cold!


  1. Take a cup of the Summer drink, juice of one lemon, and put in blender with about 2 c. of ice and blend till smooth. Enjoy it as a slush!!!
  2. Pour the summer drink into pop-sicle molds and allow to freeze and enjoy a cold treat!!

Zesty Vinaigrette

1/2 c. olive oil

1/2 c. balsamic vinegar

1 lemon, juiced

1 tb. grated ginger

1/2 tsp. oregano

1/4 tsp. black pepper

salt to taste

1/2 tsp. thyme

1/4 tsp. dried basil (or fresh if you chop it up finely)


Super easy, only one step.

  1. Mix all ingredients together and use after thoroughly mixed.

Make sure you mix completely before each pour out onto a salad or bread.

Makes great bread dipping too!!

North By Southwest Granola

Simple Granola with my own little random twists!! Super food and super healthy!

4 c. oats (I used steel cut)

1/2 c. almond slivers

1/2 c. pumpkin seeds

1/2 c. puff rice cereal

1/2 c. cacao nibs

1 tb. cinnamon

1/4 c. melted butter

1 1/2 tsp vanilla

1/2 c. syrup or honey

  1. Mix everything together in a bowl
  2. Pour out on a baking sheet and spread out to an evenly thin covering
  3. Put baking sheet into the oven at 350 and cook for 30 mins
  4. After its done, let cool
  5. Break up granola and put into a container to store or eat fresh!

Goes great with yogurt or desserts!!