Yellow Squash with Red Pepper

A simple side dish of sauteed summer squash with roasted red peppers |

Even though fall is my favorite season, I still resist the end of summer, primarily because of the abundance of produce.  Yellow squash is one of those vegetables that I hate to see disappear; therefore, I continue to buy it as long as it’s on the shelves.  There are so many ways to prepare it and most are relatively easy.  This Yellow Squash with Red Peppers is one of the easiest.  This dish is just yellow squash sauteed in garlic oil with some onion and red peppers.  You can use roasted reds (my favorite) or fresh reds.  You can use sweet peppers or medium/hot chile, depending on what you want or have.  Our favorite is a hot roasted red New Mexico chile.  It gives this dish a pleasant mix of sweet and spicy.

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Pork Kabobs with Tomato Red Chile Jam

Pork kabobs marinated in tomato red chile jam |


A few weeks ago you were introduced to my Tomato Red Chile Jam, a sweet, spicy, and savory jam.  There are several ways to use this jam, but one of our favorites is as the marinade for pork kabobs.  If you already have made the jam, the marinade and the kabobs are so easy to prepare and grill.  As kabobs, the pork grills relatively quick and can be ready for the table within 45 minutes from applying the marinade.

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Green Chile Chicken Enchiladas – Restaurant Style

Green Chile Chicken Enchiladas - Restaurant Style |


During chile roasting season, there are at least three things that I always make – green chile sauce, green chile stew, and green chile enchiladas.  Last weekend after roasting up a batch of chiles I had a craving for enchiladas which lead to a pot of chile sauce and these Green Chile Chicken Enchiladas.   If you already have some cooked chicken and the chile sauce, it only takes a few minutes to throw these restaurant-style enchiladas together.  Assemble one serving per plate, put in the microwave for a couple of minutes and while they are heating up, fry an egg to top it all off – a quick & easy, deliciously hearty meal.

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Peaches with Fried Grits and Pecans

A breakfast of fried grits, sliced peaches, toasted pecans and mint, topped with maple syrup #breakfast #grits #peaches @mjskitchen


Do you find yourself stuck in a rut for breakfast at times, bored with another smoothie or bowl of cereal with fruit?  If so, then I think you’ll find this breakfast – Fried Grits with Peaches and Pecans – quite refreshing.  It’s a hearty breakfast, but not heavy.  It’s sweet and savory with lots of texture and flavor, and it’s also quite versatile in that you can use just about any fruit you have on hand.  We just really like it with peaches.

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Tomato Red Chile Jam

Tomato jam with 4 ingredients - tomato, red chile, sugar, lemon juice @mjskitchen #jam #tomato #red #chile


This Tomato Red Chile Jam has been my favorite sweet and savory jam for several years now.  I was tempted to keep it to myself but it’s just too good not to share.  It’s not a PB&J jam nor a jam for toast. It’s more of  a jam to eat with crackers, pour over baked brie or use as a marinade.  My favorite use is as a marinade for pork…more on that in a future post.

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Green Chile Recipes – MJ’s Favorites

A collection of New Mexico Green Chile Recipes @mjskitchen #green #chile #recipes


Just in case you haven’t already started thinking about getting your New Mexico green chile fix for the year, I thought I would get you started.  Here in New Mexico the roasters are fired up and turning out bags of roasted, succulent green chile.  Down in Hatch the roasters have been busy for weeks, but they just got started up here in Albuquerque.

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Cold Cantaloupe Cucumber Soup

A chilled summer soup with cantaloupe and cucumber, mint and white pepper. #cantaloupe #cold #soup |


I think everyone will agree that all melons  – watermelon, cantaloupe, honeydew – are best eaten in their prime, when they’re sweet and firm.  But sometimes, you’ll buy a melon that has gone past its prime or one that, you can tell, is just never going to get there. Either the melon is overripe and mushy or under ripe and not very sweet.  When this happen, a chilled soup is a great way to save the melon and actually enjoy it.  My favorite is this Cold Cantaloupe Cucumber Soup.  This soup makes a great starter, a palate cleanser, or a complement to a grilled cheese sandwich.  The sweetness of the cantaloupe is balanced with the spiciness of pickled pepper vinegar and the savory bite of ground white pepper.

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Watermelon Salad with Preserved Lemon

A cool and refreshing watermelon salad with preserved lemon, mint and olives @mjskitchen #watermelon #preserved #lemon


Several years ago when Bobby and I were spending a long weekend in Taos, New Mexico, we went to the El Meze Restaurant for dinner. We had a marvelous meal as we always do at the El Meze, but the shining star of the evening was a watermelon salad with preserved lemons.  It was SO good that we went back a couple days later, just so we could have it again.  This second time, I paid extra special attention to the ingredients and flavors because I knew I would want to be able to make this salad at home.

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Chicken Tacos with Green Chile Corn Relish

Tasty tacos with chicken, cheese and green chile corn relish |


With all of the grilled corn we’ve been eating lately, it’s not surprising to find an ear or two leftover in the refrigerator.  It was a couple of those ears and some of last year’s roasted chile that inspired this Green Chile Corn Relish. I was originally just going to use it as a side dish, but then I got a craving for tacos.  That craving resulted in these quick & easy Chicken Tacos.  Adding the relish to the chicken yielded a delightfully delicious taco with a smoky and spicy flavor.

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