About mj

Archive by Author

Breakfast Chimichanga Smothered in Red Chile

Breakfast Chimichanga filled with either egg and chorizo or egg and black beans, then smothered in NM red chile sauce | mjskitchen.com

[Jump to recipe]

Since breakfast is the most important meal of the day, then why not embrace it, and treat yourself to a breakfast chimichanga smothered in red chile.  It’s so very hearty, high in protein, and exploding with lots and lots of flavor! When you cut into the crunchy, lightly pan fried tortilla you’ll find the ultimate breakfast ingredient – eggs – wrapped with spicy Mexican chorizo or spicy black beans, whichever you prefer.  To enjoy a multitude of goodness, use each bite to scoop up some red chile with a little bit of the toppings. Now that’s a breakfast! If this doesn’t become a standard for your household, I don’t know what will.

Oh, and did I mention that it’s really easy to make?

Continue Reading →

Comments { 7 }

Slow-Cooked Red Beans

Slow cooked pot of spicy red beans. mjskitchen.com

[Jump to recipe]

When it comes to red beans, it seems that the larger kidney bean gets most of the attention.  Of course this could possibly be due to the classic red beans and rice, “an emblematic dish of Louisiana Creole cuisine“.  To be honest, red beans and rice is normally our go to dish for red beans.  However, sometimes I like to cook up the small red bean.  It’s more tender than the kidney bean and has a sweeter, more delicate flavor, in my opinion.

This red bean recipe yields a flavorful bowl of tender beans that’s savory, spicy and quite versatile. As with most beans, we love to eat these as just a bowl of beans with some cornbread or tortillas and maybe a topping or two. But you could also add them to salads or soups, serve them on top of a bowl of rice, or wrap them in a tortilla and smother with red chile.  Lots of possibilities…

Continue Reading →

Comments { 28 }

Blue Cheese Mashed Potatoes

Blue cheese mashed potatoes make the perfect complement to beef, especially prime rib / ribeye. mjskitchen.com

For Thanksgiving this year Bobby smoked a standing rib roast and for one of the sides, we made these Blue Cheese Mashed Potatoes.  What a fantastic pairing!  The roast was smoky, medium rare with a spicy crust on the outside.  The potatoes provided a creamy, buttery, and slightly cheesy complement.   Other sides included this Candied Pecan, Pear & Pomegrante Salad but with a white balsamic vinaigrette, a relish tray that my SIL put together of a variety of homemade pickles along with deviled eggs, roasted vegetables, and fennel infused onion.  What a feast!!!

In addition to serving along side standing rib roast, these blue cheese mashed potatoes also make a nice side dish for roast chicken, grilled ribeye, pulled pork and much more.  Of course you might just find yourself forgoing an entrée and just eating the potatoes.  🙂

Continue Reading →

Comments { 26 }

Non-Traditional Sides for Your Holiday Table

Non-traditional sides, starters and desserts for your holiday table from MJ's Kitchen. @mjskitchen

 

We’re going a little non-traditional this year for the holidays, forgoing the turkey and sweet potatoes, and even the cranberry sauce.  So just in case you too are looking for something different this year, here are a few non-traditional sides for your holiday table – from my kitchen to yours.

Continue Reading →

Comments { 34 }

Hatch Chile Fiesta Bread

Hatch Chile Fiesta Bread is a yeast bread made with whole wheat and AP flours, and Hatch red and green chile. | mjskitchen.com

 

This Hatch Chile Fiesta Bread was inspired by the fiesta rolls I used to get at The Flying Star in Albuquerque whenever I ordered the breakfast egg sandwich.  The rolls were yeast rolls with green chile and cheese, which, as you can imagine, made for a very tasty bite of sandwich. Since Bobby and I love a good bread, I tackled making a loaf of yeast bread with chile and cheese.  It took a couple of loaves to get the texture right and solve the moisture problem created by the chile, but once that problem was solved, I knew I would be making many more loaves of this fiesta bread.

Because of the chile, this Hatch chile fiesta bread is more moist than most yeast breads and less dense; however, the flavor is awesome and it is the best bread ever for a grilled cheese turkey sandwich.  It also makes a tasty egg in a basket breakfast as well as a breakfast egg sandwich.  If you include hot chile in the mix, you get a nice spicy kick with every bite.  To provide this spicy kick I used some of the hot Sandia chile I got from The Hatch Chile Store. as well as some of their medium Big Jim chile.

Continue Reading →

Comments { 56 }

Olive Brine Pickled Vegetables

An assortment of vegetables pickled in olive brine #pickled #vegetables @mjskitchen

Making Olive Brine Pickled Vegetables is an extremely easy pickling process that allows you to repurpose olive brine after all of the olives have been eaten, as well as to deal with little pieces of fresh vegetables that haven’t been used.  All you need to do is to cut the  vegetables into small, bite size pieces, place in a jar and cover with olive brine.  Refrigerate for a couple of days and you have an awesome, healthy little snack.  If you want the vegetables to have a spicy kick, add a couple of sliced hot chile peppers.

As you can see, there is nothing to this process.  In the recipe, I’ve listed the vegetables shown in the pictures, and in the Kitchen Notes you’ll find other vegetables you could use.  And if you buy Costco size jars of olives like we do, you’ll always have olive brine.

Continue Reading →

Comments { 46 }

The Hatch Chile Store – From Farm to Table

The Hatch Chile Store Logo | mjskitchen.comRecently, my friend Su Anne and I had the privilege of traveling to Hatch chile country to explore the vast agriculture of the area, visit the The Hatch Chile Store and meet its owners – Preston and Elaine.  Preston and Elaine are young entrepreneurs who started The Hatch Chile Store because of their mutual love of green chile and the Hatch Valley in southern New Mexico.  Their family history in the Hatch Valley dates back over 5 generations which essentially means that Hatch chile is in their blood.  In just a few years time, they have put together a successful company that shares their love of chile with the rest of the world through an online shop. To learn more about Preston and Elaine and their business, check out these links:  Our Story and Our Team.

A field of chile in Hatch, New Mexico | mjskitchen.com

As part of our visit, Su Anne and I traveled through the Hatch Valley, a beautiful valley that runs along the Rio Grande from north of Hatch, New Mexico (NM), to Las Cruces, NM. We saw fields and fields of chile along with cotton, alfalfa, and hundreds of pecan groves.  The pictures below attempt to share our experience by taking you from the Hatch chile fields through the process of roasting and packaging chile at The Hatch Chile Store.  By placing an order online, you could have Hatch chile on your table in just a few days.

Continue Reading →

Comments { 34 }

Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. | mjskitchen.com

[Jump to the recipe]

We can’t let summer end without a calabacitas dish – a dish with corn, summer squash and New Mexico’s roasted chile.  In years past, I’ve dished up a few other versions of calabacitas which you can find listed at this end of this post.  This year’s recipe is Calabacitas Cornbread, cornbread with zucchini, corn, roasted chile and cheese.  With all of these ingredients, calabacitas cornbread is a meal in itself.  Just serve with a few homegrown tomatoes and you’re all set for an enjoyable and filling meal.  You can also serve smaller portions as a side for any meal that screams for a piece of cornbread.

Continue Reading →

Comments { 43 }

Three Sisters (Squash, Corn, Beans) with Green Chile Tomatillo Salsa

Three Sisters (corn, beans, squash) with leftover chicken and tomatillo-green chile salsa | mjskitchen.com

Three sisters” is the name given to three companion crops – corn, squash and beans, grown as major crops by Native Americans for generations.  If you are a gardener, you understand what is meant by companion crops – crops that aid each other in some manner.  For the three sisters it all starts with the corn.  Corn provides a tall stalk on which bean vines grow.  In return beans produce nitrogen in the soil that feeds the corn and the squash.  Squash spreads along the ground providing a mulch as well as shade for roots and plantings.

Continue Reading →

Comments { 37 }