This is a very versatile recipe for our favorite dry rub. It can be used on any type of meat but our favorites are grilled shrimp, prime rib, baby back ribs and chicken.

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Tags: dry rub, how to make, salt and limes, spicy dry rub, recipe for, dry , rub, recipe, smoky, spicy, shrimp, Erik paulson, chicken , prime rib, marinade, beef, how to , cayenne, green chile, de arbol, homemade, best

If you make this recipe, there is a good chance that you will eat it all in one sitting. It is perfectly sweet with a soft center and a crunchy glaze on the outside. It can be made into small loafs or into a bundt cake and is perfect for breakfast, brunch or even dessert.

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Tags: recipe, recipe for, salt and limes, poppyseed bread, Erik paulson, nikowah okland, poppy seed bread, how to, how to make, poppyseed, poppy seed, bread, dessert, glaze, glazed, desserts, loaf, bundt, cake, brunch

Spicy Green Chili Stew is found at nearly all Mexican restaurants throughout New Mexico and Colorado. It can be eaten like soup or used to “smother” a burrito, tamale, hash browns or even a hamburger. The only essential ingredient is roasted Hatch Green Chiles. If you can’t find them fresh, you can surely find them in the frozen section at your local grocery store. Every family has their secret recipe and variation. Some add pinto beans, some add diced potatoes, some use chicken instead of pork. This is my family’s recipe that we have perfected over the years. Enjoy!


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Tags: how to make, spicy, salt and limes, green chile, stew, green chili, soup, colorado, new mexico, hatch, brewery bar, chiles, pork, Erik paulson