The breakfasts and tea goodies were delicious - love the organic ingredients, too.
—Mary & Michael, Richmond, VA
Best Santa Fe Bed & Breakfast experience thus far! Great breakfasts and munchies in the afternoon. Beautiful courtyard and rose garden.
—Gale Brenda, Georgetown, TX
The food you served for breakfast each morning was outstanding.
—Bill & Barbara Higgins, Toquerville, Utah
Food & Recipes
Santa Fe Cuisine
No Southwest vacation is complete without delicious food. In the morning, savor the aroma of fresh-ground, locally-roasted organic coffee and just-baked muffins as you snuggle in bed just a few moments more. Our breakfast entrees focus on southwestern recipes, using local, natural and organic products. All dishes are vegetarian, with bacon or breakfast meats served on the side. Hacienda Nicholas makes a special effort accommodate those seeking a healthy, organic and vegetarian bed & breakfast.
Our generous breakfasts feature a hot entree of either a sweet or savory nature. The week's menu is varied to include a Southwestern Frittata, Blueberry Stuffed French Toast, our Southwestern Breakfast Burrito, Blue Corn Pinon Waffles or other delights that change daily. Accompany your hot entrée with our homemade breads and special granola, muesli, fresh fruit salad, whole grain breads and yogurt.
When word of our cuisine spread to the food editor of The Santa Fe New Mexican, our recipes drew headlines!
From spring to fall, enjoy breakfast outdoors where bird song and flowers greet the day. On chilly winter days, feast by the roaring fireplace of the welcoming "great room."
After a day of exploration, we welcome you home with a plate of delicious just-baked homemade cookies.
We welcome you back after a day of touring to our nightly Social Hour - an opportunity to swap tales of the day with fellow travelers and get assistance with dinner reservations from our innkeeper. Enjoy non-alcoholic cocktails and appetizers from 5-6pm. (Due to extremely strict laws regarding alcohol in the state of New Mexico we are not allowed to serve wine at the Social Hour. We can provide glasses and corkscrews, as well as information on the nearest stores to purchase alcohol, so you may enjoy libations in your room.)
Over the years our guests have asked for our breakfast recipes, particularly those of our Migas, Southwestern Frittatas, Callabacitas Breakfast Enchiladas and Blue Corn Waffles. Others have requested our afternoon cookie recipes, including Russian Tea Cakes, Lemon bars, Apricot White Chocolate Cookies. Still, the most-requested recipe is for our Daily Granola - a favorite now for 20 years! We are happy to share these and other recipes.
Greg's Southwestern Corn Dip
Ingredients
1 cup frozen corn
1 T. olive oil
1/4 teaspoon salt
1/2 teaspoon pepper
1 clove minced garlic (or more....)
1 cup green chile
1/2 cup shredded Mexican-Mix cheese
1 cup sour cream
Directions
Saute corn in olive oil with salt, pepper and garlic. Add green chile, cheese and sour cream.
Serve with crackers or corn chips.
Yum yum yum.
Strawberry Banana Pecan Bread with Lemon Cream Glaze
Here is a delicious way to use up fruit that is just a wee bit past its prime.
1 cup sugar
1/2 cup sour cream
2 eggs
1/3 cup oil
1 teaspoon vanilla
1/2 cup coarsely mashed strawberries (fresh or frozen)
1/2 cup mashed banana
2 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon grated lemon peel
1 cup chopped pecans
Beat together the first five ingredients until blended. Then stir in the strawberries and banana mush. Combine and add the following five ingredients and stir until dry ingredients are just moistened. Do not overmix!
Divide the batter between four greased mini-loaf pans (6x3x2") and bake at 325 degrees for 45-50 minutes or until a cake tester, inserted in the center, comes out clean.
Allow to cool for 15 minutes and then remove from pans and continue cooling on a rack. Poke holes in the warm bread with a toothpick and drizzle the following glaze on the top of each loaf.
Lemon Glaze:
1 cup sifted powdered sugar
1 teaspoon lemon juice
1/2 teaspoon grated lemon peel
1 tablespoon cream
Combine all the ingredients and stir until blended.
Roasted Poblano Chiles with Quinioa & Chipotle Cream Sauce
Ingredients:
8-10 Poblano chiles, roasted, peeled and de-seeded
1 1/2 cups quinoa, cooked
2 c. chicken broth
2 T. butter
1/2 c. chopped scallions
1/2 lb. chopped peppers (optional)
1 cup grated cheese (more or less, according to your love of cheese)
1 jar chipotle salsa
1 8 oz. can diced tomatoes
1/2 cup half `n half (optional)
To roast poblanos, lay them on a baking sheet and put in the broiler on low. As they begin to blister, turn them so eventually all sides are blistered. Remove from oven and let them cool for a bit. While still warm, put in large baggie for ten minutes so they can steam. This will make it easier to peel off the skin. Cut the poblanos open and lay flat, scraping out the seeds. Set aside.
To cook the quinoa, follow the package instructions, but use 2 cups of chicken broth and 1 cup water with 1 1/2 cups quinoa.
Saute scallions and peppers in butter until tender. Toss in with cooked quinoa.
To make the Chipotle Cream Sauce, puree until smooth, 1 jar Chipotle Salsa (Trader Joe's makes a good one) with the diced tomatoes and half `n half.
Spray a 9x13" glass baking dish with Pam. Spread quinoa mixture evenly on bottom of pan. Cover with layer of Chipotle Cream Sauce. Then layer with poblanos and finally top with shredded cheese. Bake at 350 degrees for about 30 minutes, until cheese is bubbly.
Ann E's South Western Fatata
Ingredients:
13 x 9 Glass Casserole Dish
1/2 Quart Frozen Bueno Green Chili-thawed and squeezed
About 6-8 medium size Yukon Gold or Red Bliss potatoes
1 bunch scallions
1 bunch of cilantro
1-2 large onions (1/4 inch dice
8 oz shredded cheese or more if you like
1 dozen eggs
1/2 box frozen corn
About 2 1/2 cups 1/2 and 1/2
Preheat oven to 350 degrees
Spray pan with PAM
Directions
- Stripe potatoes, QTR, parboil about 1/2 way done, drain and sauté with kosher salt and cracked black pepper until golden and crispy.
- Dice 1/2", this will be the bottom layer.
- Sautee scallions and onions together, you can mix these with the potatoes or layer over the potatoes.
- Sprinkle a generous amount of grated cheese over the top. Next layer is thawed corn. I usually mix this with the chopped cilantro.
- Finally spread a generous amount of the green chili on the top - add more cheese (as you like).
- Mix whipped egg and 1/2 & 1/2 together and pour over the top. Let it settle a few minutes- or even over night.
- Bake in the middle of the oven until puffed, firm, and golden, (about one hour).
- Tone's (available at Sam's Club) makes a Southwest Chipotle Seasoning that is delicious sprinkled over the top.
Apricot Chip Cookies
From Kevin at the Madeleine Inn - 2006
Ingredients
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup softened butter
1 egg
1 teaspoon vanilla
1 ¼ cups all purpose flour
1 cup uncooked rolled oats
1/2 cup coconut flakes
1/2 teaspoon salt
1/2 cup vanilla baking chips
1/2 cup coarsely chopped dried apricots
1/2 cup coarsely chopped nuts
Directions
- Preheat Oven to 375 degrees
- Bake for 10 minutes
Barbara's Southwestern Fritata
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 onion, diced
2 medium potatoes, baked and diced
2 cups cheddar cheese, grated
12 eggs
3 cups milk
2 cups frozen kernel corn (or canned, drained)
1 cup diced ham - optional
salt & pepper to taste
Brown potatoes, onions and peppers in olive oil.
In 9x12 casserole dish (spray with oil first), layer corn, 1 1/2cups of cheese and potato/onion/pepper mixture, and ham (if used).
In bowl, mix eggs and milk together with salt & pepper.
Pour over the layered veggies and remaining cheese.
Bake at 350 for 1 1/2 hours.
Blue Corn Waffles
Ingredients
1 cup whole wheat flour
1 1/2 cups blue cornmeal
2 1/2 tablespoons white sugar
2 tablespoons baking powder
3/4 teaspoon baking soda
4 egg whites
1 3/4 cups nonfat buttermilk
Directions
- Preheat a waffle iron, and coat with cooking spray.
- In a medium bowl, stir together the whole wheat flour, cornmeal, sugar, baking powder and baking soda. Make a well in the center, and stir in the buttermilk just until smooth. In a separate bowl, whip egg whites with an electric mixer until thick enough to hold a soft peak. Carefully fold the egg whites into the batter.
- Spoon batter onto the hot waffle iron in an amount appropriate for your iron. Close, and cook until the iron stops steaming, and the waffles are golden brown
You may add Pinon nuts to add more of the South Western flavor.
Calabacitas Breakfast Enchiladas
Directions
Make Sauce:
Sauté chopped onion very low for 10mins. Do not over brown, but cook slowly
Add 1 minced garlic clove, cook for 30 seconds.
Add 2 cups water,
1/2 can diced tomatoes (1 lb size)
1 lb green chili (frozen chopped)
Simmer for 30 minutes
Make filing:
Sauté zucchini, summer squash, or combination with onion, garlic, a cup of frozen corn and a little tomato (for color)
On Comal heat tortillas one at time, dip into gr. Chili sauce and the put in a 9 x 13 casserole and fill with calabacitas filing. Repeat until pan is filled. Pour remaining green chili over top. Sprinkle with cheese (Monterey jack or Mexican blend) and cover and bake at 375 for 25-35 minutes. When bubbly, remove from oven.
Chili Relleno Casserole
By Anna
Makes 1 9 x 13" casserole
Ingredients
11 eggs
4 poblano chilies (roasted and peeled)
1 1/2 cup milk
1 1/2 Tb flour
1 tsp salt
1 tsp baking powder
Directions
- Spray PAM of casserole dish. Cut chilies into 2-3 pieces and line the bottom of the casserole with pieces of chili.
- In a separate mixing bowl whip on high speed eggs, milk, flour, salt and baking powder, until frothy. Pour over poblanos.
- Bake at 400 degrees for 20-30 minutes. Top with grated cheese and let sit for 5 minutes.
Kevin’s Russian Tea Cakes
Makes 31/2 dozen cookies
Ingredients
1 cup butter or margarine, softened
1/2 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
2 ¼ cups all-purpose flour
¼ teaspoon salt
¾ cup finely chopped pecans
Powdered sugar to coat
Directions
- Heat oven to 400 degrees Fahrenheit.
- In a large mixing bowl, combine the butter, 1/2 cup sugar, the vanilla and almond extract. Beat at medium speed of electric mixer until light and fluffy. Add flour and salt. Beat at low speed until soft dough forms.
- Stir in Pecans.
- Shape dough into 1 inch balls. Place balls 2 inches apart on ungreased cookie sheets.
- Bake for 10 to 12 minutes, or until set.
- Immediately roll cookies in powdered sugar.
- Cool completely, Reroll cookies in powdered sugar before storing.
Lemon Bars
Ingredients
Crust
1 3/4 cups all purpose flour
2/3 cup confectioner's sugar plus extra to decorate finished bars
1/4 cup cornstarch
3/4 teaspoon salt
12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into 1-inch pieces, plus extra for greasing pan
Lemon Filling
4 large eggs, beaten lightly
1 1/3 cups granulated sugar
3 tablespoons all-purpose flour
2 teaspoons finely grated zest from two large lemons
2/3 cup juice from 3-4 large lemons, strained
1/8 teaspoon salt
Directions
- For the crust: preheat oven to 350°. Lightly butter a 13x9 baking dish and line with one sheet wax paper. Dot paper with butter, then lay second sheet over it.
- Pulse flour, confectioner's sugar, cornstarch, and salt in food processor. Add butter and blend 8-10 seconds, then pulse until mixture resembles coarse meal. Sprinkle mixture into lined pan, pressing firmly with fingers into even, ¼ inch layer over entire pan bottom and about 1/2 inch up sides. Refrigerate for 30 minutes, then bake until golden brown, about 20 minutes.
- For the filling: Meanwhile, whisk eggs, sugar, and flour in medium bowl, then stir in the lemon juice, milk, and salt to blend well.
- To finish: Reduce oven temperature to 325° degrees. Stir filling mixture to reblend; pour into warm crust. Bake until filling feels firm when touched lightly, about 20 minutes. Transfer pan to wire rack; cool to near room temperature, at least 30 minutes. Grasp edges of the lengthwise piece of waxed paper and lift the bars onto a cutting board. Fold paper down and cut into serving-size bars, wiping knife or pizza wheel clean between cuts, as necessary. Sieve confectioner's sugar over bars.
Migas
For 6 People
Ingredients
1 dozen eggs well beaten
1 T. cumin
1 T. garlic powder
¼ c. salsa (add more if needs it)
6-8 Green onions, sautéed in olive oil
1 1/2 c. jack cheese, grated
Mix all that together
Have on the side a package of corn chips
Directions
- Put egg, cheese mixture into frying pan on top of sauteed onions, stir over medium heat.
- Take 3-4 big handfuls of corn chips and break them up into not too small pieces.
- Break into egg mixture. Add more if needed.
- Stir til done.
Our Daily Granola
Ingredients
1 lg. box old fashioned oatmeal 1 c. Canola oil
1/2 c. wheat germ 1 c. honey
1/2 c. oat bran 1 c. maple syrup
1/2 c. wheat bran 1 c. molasses
1 T. cinnamon 3 T. vanilla
1 c. each: walnuts, pecans, almonds 2 t. salt
Add coconut, chopped dates, dried cranberries, raisins, etc. to taste.
Directions
- Preheat oven to 350.
- In large roasting pan combine oatmeal, wheat germ, oat bran, wheat bran, cinnamon and salt.
- Mix in chopped nuts. Then stir in oil, honey, maple syrup, molasses and vanilla until everything is well coated.
- Bake for 30 minutes, stirring every ten minutes so everything cooks evenly.
- Wait 30 minutes and then add dried fruits of your choice (we use raisons, chopped finely dried apricots, prunes, craisons, (you get the idea) after removing from the oven. You can add more or less oil and sweeteners, depending on your tastes. This granola can be frozen in freezer baggies.
Hacienda Nicholas • info@haciendanicholas.com • (505) 986-1431 or 1-888-284-3170 • 320 East Marcy St, Santa Fe New Mexico 87501
