Savory Herb Quinoa

Savory Herb Quinoa
Photo by Nicole Ramos

This is a great and healthy side.  I’ve reading about all these health benefits by eating quinoa and that it can be a great alternative to rice or wheat.  This was my first time trying quinoa and I have to say, I was pleasantly surprised.  Though my heart will always belong to pastas and rice, throwing this dish in every once in while won’t kill me.

Prep Time: Cook   Time: Level: Serves:
10 min. 30 min. Easy 4


  • 1 C          Quinoa
  • 2 C          chicken stock
  • 1 tsp      fresh Thyme
  • 1 tsp      Herbes de Provence
  • 1 tsp      olive oil
  • 1 tsp      minced garlic
  • ¼ C         finely chopped Carrots
  • ¼ C         finely chopped onions
  • ¼ C         finely chopped celery


  1. Cook quinoa according to the package, using chicken stock instead of water and add the thyme and Herbes de Provence.  Make sure to stir the quinoa at least twice before it’s done.
  2. Sautee onions and carrots in the olive oil and season with thyme and herbes de provence.  Add mixture to the cooked quinoa and serve.

Mango Salsa

Photo By Tina MarieFruit based salsas are a great alternative to the standard tomato based salsas. During the summer months especially, this salsa is wonderfully refreshing. The peanuts add a great texture plus the all the salt you will need. If you are not partial to mangoes, this salsa is also good with cantaloupe. I really like to put this on top of grilled fish, particularly on salmon or swordfish. Enjoy!


3 Mangoes

1 Red Onion

3 Jalapeños

1 Lime

½ cup Roasted Peanuts

Tortilla Chips


  1. Seed and dice jalapeños, and dice red onion and set aside.
  2. Peel and dice mangoes and mix with onion and jalapeños
  3. Juice lime over salsa and mix well, then chill
  4. Add peanuts right before serving with tortilla chips!

(Note: Salsa will keep well overnight if in an airtight container. Do not add peanuts until last minute because the salt will draw all the moisture out of the mangoes. For a spicier salsa, leave the jalapeño seeds in.)

We at the Serving Wench would love to hear any feedback from our followers and readers! Please let us know what you think!

Green Chili Cheese Cornbread

Photo courtesy of

Growing up in New Mexico has heavily influenced my cooking. New Mexican cuisine is a mix of Mexican and Native American influences. Like any regional cuisine this confluence of influences makes for a style and taste that is unique to New Mexico. Much of the New Mexican food is based upon a singular ingredient: Chili. These chilies are not the fresh common varieties found in many national groceries, as most of the crops are grown in the small city of Hatch (also known as the chili capital of the world). Red or green is a question that is heard at pretty much every restaurant serving local food throughout the state. This recipe is the first of many dishes to come that include this fantastic ingredient! In most groceries Hatch green chili can be found canned or in the frozen sections. Don’t be afraid to buy “Hot”!


1 cup butter

¾ cup sugar

4 eggs

½ cup green chili

1 ½ cup cream style corn

½ cup jack cheese

½ cup cheddar cheese

1 cup flour

1 cup corn meal

2 Tbsp baking powder

1 Tbsp salt


  1. Preheat oven to 325
  2. Cream butter and sugar together. Add eggs one at a time.
  3. Mix in all other ingredients
  4. Cook for 50 min to 1 hour until golden brown and a knife stuck in the middle comes out clean.

We at the Serving Wench would love to hear any feedback from our followers and readers! Please let us know what you think!