It seems that most home cooks prepare a wide variety of dishes throughout the year; however, I think we all can agree, there are some meals that we make regularly. For me such meals have certain characteristics beyond just being enjoyable to eat. They provide comfort, a feeling of home, and are fun to make.
Today I’m sharing my top ten dinner meals that meet all of these characteristics and that I find myself making several times throughout the year. I hope you find one or two that become a main stay in your kitchen.
[These are not in any particular order.]
Fajita Style Bean Burritos with Red Chile
Since I always have beans and red chile either in the refrigerator or the freezer, these burritos come together very fast giving us a quick and easy meal. It’s one of our oldest stand-bys having been served in at our table for more than 40 years.
They are a nice choice for Meatless Mondays and, if you omit the cheese, you can have a healthy, spicy, vegan and dairy-free meal.
Prep and Cook time: 30 minutes
Bourbon Braised Pork Loin with Mushrooms and Apples
It’s the unique flavor of this dish that keeps me going back to it. There is no other dish I make that provides the rich flavor created by apples, sage, bourbon, and garlic.
This meal is best with super crispy apples and large fresh mushrooms.
Prep and Cook time: 45 minutes.
Posole with Mushrooms and Swiss Chard
Everyone has their comfort food and for me, anything with posole is comfort food. This particular posole is especially good because it can be made with or without meat, and works great for a dinner party. Just start with the vegetarian version and then provide several toppings, one of which is a meat. Our favorite meats with this posole are Mexican chorizo and smoked pulled pork.
Prep and cook time: varies depending on type of posole
Asparagus, Mexican Chorizo and Soft-Boiled Eggs
The combinations of flavors and textures in this meal are hard to beat. With every bite you get a bit of creamy egg yolk, spicy chorizo and crunchy asparagus. What’s not to like?
Even though it has three separate components, it’s still an very easy meal to make. The asparagus and chorizo cook up quickly and then you have a 6-minute egg.
Prep and Cook Time: less than 30 minutes
Orange Chicken Salad with Ginger Vinaigrette
Three seasons out of the year, we eat composed salads. Whenever I see snow peas or sugar snaps, I make this particular salad. The crystalized ginger vinaigrette is drinkable and adds SO much flavor to simple fresh vegetables and pan seared chicken breast.
Using seasonal vegetables make this a year round salad.
Prep and Cook Time: 30 minutes
Like the burritos, this is one of our oldest stand-bys. It’s a simple dish with cheese, onion and maybe some black olives. A little leftover chicken or turkey is also nice. The assembled enchiladas are smothered with red or chile or both, microwaved, and topped off with a runny fried egg.
If you already have the sauce, there is no cooking required, making this a super easy meal!
Prep and Cook Time: less than 30 minutes
Pasta with Leek Confit and Mushrooms
Pasta is always a satisfying fall back dish and normally one you can throw together by just using ingredients you already have. But there are those pasta dishes that I getting a craving for and this is one of them. The flavor of the leek confit is unique and rich, and makes a luscious sauce for any pasta. Make your own pasta for an even greater delight.
Prep and Cook Time: less than 1 hour
Shrimp and Andouille Jambalaya
Having grown up in Louisiana, I ate a lot of spicy seafood dishes. One of my favorites has always been jambalaya. It was comfort food as a kid and still remains one of my favorite comfort foods as an adult.
It took a while to find a source of good andouille here in New Mexico, but thank goodness for Keller’s Farm, a local farm store with a great butcher shop. They make a smoky and spicy andouille that is almost as good as what one can get in Louisiana.
Prep and Cook Time: less than 45 minutes
If you cook from scratch, then you need to know how to cook a pot of dried beans. Aside from just being good for you and super versatile, dried beans are cheaper than canned beans and have a better flavor and texture. AND there are so many types of dried beans to choose from.
Dried beans can be cooked in a pressure cooker, instant pot, crock pot, or slow-cooked on the stovetop or in the oven. Regardless of how you cook them, they do take time and patience, but they are well worth it.
Check out my Bean category for a variety of bean dishes. [Picture – pinto beans with NM red chile and select toppings.]
In our efforts to cut back on our meat intake, quiche has become a nice dish for a hearty vegetarian meal with lots of protein. Even though I’ve only shared two quiches with you – a Swiss Chard Leek and a Green Chile Pinon – it’s easy to throw a quiche together with pretty much anything. The Kitchen Notes in the Swiss Chard quiche provide ideas on how to make different types of quiches.
Normal Prep and Cook Times: about 1 hour and 15 minutes.
And last but certainly not least…
Marinated and Grilled Flank Steak
In addition to being just a damn good steak, one grilled flank provides the two of us with three different meals. A first meal usually consists of slices of steak with a creamy polenta and salad. With the leftover steak, we’ll make a steak salad, steak tacos, steak and bean burritos, steak and eggs, or a steak sandwich, just to name a few options.
Prep and Grill Time: An overnight marinate and 15 minutes on the grill.
What are some of your favorite meals? Please share in a comment.
Your Ginger cookies are a hit. I came to your site, printed it out and gave a copy to all. Thank you!
Thank you so much Susan!!! I’m glad you all enjoyed them. Hope you have a wonderful holidays.
These all look delicious. I needed some new ideas. I’m coming back for these to change up the menus! Thanks
Linda
Thanks so much Linda! There are all keepers. š
Oooh, I LOVE this roundup! I am stuck in a dinner rut, so eyeing your jambalaya and flank steak!
Thanks so much Liz! You picked out two good ones. š
Everything looks mouthwatering, but I would like to try that burrito the most. I have only had burrito once in a Mexican restaurant in Frankfurt and it was delicious. With chicken and beans and way too much cheese. š
Thanks so much Adina! Hope you get to try the burrito. Even if you don’t make the red chile from scratch, you can use just about any red chile sauce or even a tomato based salsa. There are quite delicious. I know what you mean about restaurant burritos – more cheese than filling. š
Those meals look amazing…nourishing, healthy and comforting.
Thanks Taruna!
Happy New Year, dear MJ! Thank you for all these excellent ideas and memories… It’s so nice to browse through your delicious recipes and beautiful photographs. I missed you so much….
And a Happy New Year to you too Sissi!!! Hope you have recovered from your travels and the weather is improving there at home. It’s hasn’t been near as cold here this week and am getting sunshine today. YAY! Thank you so much for your comment Darlin and I miss you too!!!!
So many GREAT options here MJ! It’s hard to pick one to try first š Of course I love NM style enchiladas, and still have red chile from our trip to Taos in September, but I can’t get green here. Sad face. I love that you included some #meatlessmonday options too! I’m pinning this, and hope I remember to go back to it for inspiration…
Thanks so much Tamara! The enchiladas are an old standby in this house. Whenever I’m too lazy to cook or just want something hardy, delicious and easy, I go for the enchiladas. š
What an fabulous round up of your favourite meals! I’d have a tough time choosing between the enchiladas and the jambalaya! As I spend most of my days cooking at the restaurant or privately for clients, my frequently cooked recipes for the family are the ones that are the easiest to prepare, or the ones that my 15-year old makes!
Hey Azlin! You picked two good ones. š Both are really easy – dishes your 15 year old could make.
I’m pretty sure you must have a cast iron stomach to be able to handle all the heat you put in so many of your dishes. I could eat them all but then I’m quite certain a few of those might eat me!
Thanks Vicki!! Yes, I do have have a high tolerance for spicy; however, my tolerance of HOT has decrease tremendously. I go for medium now instead of hot. š
This sounds over the top good, MK! It would make my family very happy to have this for dinner! I like your New Mexico twist and have to give it a go. I also like your Latvian stew recipe. I am reading “A Gentleman in Moscow” and was interested in the “stew” when I searched for the recipe and was led to your blog. Great blog, MJ and thanks for the recipes! Take care
Thanks Pam! I hope you are enjoying the book as much as I did. If you do get a chance, give the Latvian Stew a try. It will take you back to the hotel restaurant. š
Such a great collection of meals. I love the Southwestern influences in your cooking. If I had to choose but one meal you have listed (which would be difficult) it would be your Red or Green Chile Enchiladas. Without a doubt, the food I miss most living here is Mexican.
Thanks Ron! Those enchiladas are my absolutely favorite! Wish I could eat them every day.:)
Someday I want to post up a “Best of…” Maybe in 2019. Just reading a great book about Los Luceros. Have you ever visited. I may becoming a bit OCD about visiting this place. Have a great week!
Thanks Debra! I have driven through Los Luceros on our way to Taos, but have never stop. My husband my have been there. I think they shot a commercial there many years ago. What’s the name of the book you’re reading? You’ve got me interested now. š
That flank steak is making my mouth water!!! I am not the best at cooking steak, I always manage to burn it on the outside and make it too raw on the inside, lol! – http://www.domesticgeekgirl.com
Thanks Gingi! My husband has grilled so many of those flank steaks that he could probably do it in his sleep. š It’s perfect every time.
I think they all look great – but you “had me” at the asparagus. I even have some chorizo in the freezer – I know what I’m making this weekend!! Yummmmmm……
Thanks so much Steph! I hope you enjoy the dish. It’s so tasty!!!!
It appears I’m not alone in picking your asparagus recipe. You have certainly dressed it up beautifully.
Thanks Karen! It’s definitely a favorite of ours and once you try it, I’m sure it would be a favorite of yours as well. Happy New Year!!
What a fabulous round up! We cannot pick our absolute favorite as we want to try them all. However, this morning looking at your asparagus, chorizo and perfectly soft boiled egg is making us hungry!
Thanks Bobbi! The asparagus is a good one and makes a nice breakfast as well as a dinner. Hope you give it a try.
I made a variation of the asparagus dish for my dinner tonight. (The other two wanted ham and cheese and fried egg sandwiches.) I seriously wish I had made twice as much! It was sooo delicious! This will be an often repeated meal.
Also, the pozole you are featuring here is my favorite of all your pozole recipes. JT has been known to beg me to make it when he is here. Anyone that hasn’t tried it is missing out.
Thanks so much Nads! The asparagus dish is much healthier and more delicious than sandwiches. š So glad y’all enjoyed it and yes, sometimes Bobby wishes he had another serving as well, but then I ask him if he went for a walk today. Ha Ha. That’s my favorite as well! In fact, I’ll probably be making it again this weekend because Bobby bought a Costco box of mushrooms yesterday. š Love knowing that it’s JT’s favorite as well. XOXO
Everything looks wonderful! I especially love the bean burritos. And, you are correct about using dried beans! I was intimidated by them for years, but once you know how to prepare them they are worth it and so cost-effective!
Thanks so much Amy! Glad you discovered dried beans! SO MUCH better than those out of a can.
See now I very rarely make the same recipes regularly. if one knocks my sox off I’ll do it 3 times in a row and move on lol. Too many things to try. Like now I want to try ALL your recipes here.
Thanks Evelyne! You know, once you’ve cook as many years as I have, I think you’ll find that you too have your favorites that you keep going back to. Some dishes are just too good to eat once in a lifetime. š
Your recipes of 2018 look amazing! And the red chile recipes. . . they make my mouth water every time! How did I miss the Green Chile Pinon Quiche, it sounds divine! Looking forward to more beautiful dishes in the coming year!
Thanks Jan! Well, you missed the quiche because these are my all time favorites, not just from 2018. I posted the quiche back in 2016. The crust takes a little work, but it’s worth it. š
Thank you for vegetarian options!
You are most welcome and thanks for the comment! We eat about 3 – 4 vegetarian meals a week so my vegetarian options are increasing. I’ll be posting more. š
Hello MJ ! There is certainly a lot to try š My favourite is your Chimichurri, and we combine tt with salads, vegetables or simply dip a slice of bread into it … to have with wine… I have printed the recipe to have at hand š
Thanks so much Darlin! I’m thrilled you like the chimichurri! It is good stuff. š We had tacos just the other night with the last of a batch I had in the fridge.
It all looks scrumptious MJ – but I’ll take a plate of those red and green enchiladas. š Happy New Year!
Thanks Lea Ann! I’m with you on the enchiladas. I probably eat them more than I should but aside from being delicious, that makes a very quick & easy dish. And a Happy New Year to you as well.
I love all of them, esp. that flank steak and soft boiled eggs with asparagus:-)) Seriously drooling!
Thanks Angie! Actually, you just name my husband’s two favorites. He could eat the asparagus dish every week and he loves grilling the steak knowing all the good meals that we’ll get from it. š
What a great list and better to have it in your back pocket. Thanks or sharing. Give me enchiladas any day but truthfully there is nothing like a good pot of beans to save the day!
Thanks Abbe! Yep, beans and enchiladas are hard to beat and one can get the best of both with a plate of bean enchiladas. š
MJ, I’m so glad to see what your top 10 recipes for 2018 are. They are all mouth-watering that’s for sure! I love your recipes with chile and/or beans and/or tortillas and/or pasta. But your quiche also looks fabulous as does your salad with ginger dressing. It’s a good thing that we enjoy such a variety of deliciousness! Thank you for a great 2018 full of yummy eye candy to put on my ‘must make’ list. And cheers to another great year of blog posts full of recipes and information (and a little about your life in New Mexico too) in 2019!
Ching ching!
Roz
Thanks so much Roz!! I do have to admit, that many of these recipes are from years and years of cooking and enjoying. I hope to share many more in 2019!
I can never resist posole. Or enchiladas. Or beans. Or pasta. Or …. heck, I just need to make ALL of these. š Thanks!
Thanks John! I know – all those wonderful foods to enjoy!