Appetizers RSS feed for this section

Red Chile Cheese Tamales

Red Chile Cheese Tamales #tamales


A mix of spicy red chiles, onion, garlic, and cheese give these vegetarian Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales.  The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.

When I first started making these tamales, I used roasted fresh New Mexico red chile and Parrano cheese.  Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.

Continue Reading →

Comments { 63 }

Sage Pumpkin Soup with Apple and Andouille

A robust pumpkin soup seasoned with sage and enhanced with apples and sausage for flavor and texture #soup #pumpkin


Sage is a perennial herb that makes a gorgeous plant for any herb garden and supplies its grower with an abundance of dried sage that is a thousand times better than anything you can buy off the shelf. Each year I dry enough sage for a year’s worth of recipes and then some.  One such recipe is this Sage Pumpkin Soup with Apples and Andouille which uses a generous amount of crushed dried sage to complement its other ingredients.

Continue Reading →

Comments { 46 }

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.

Continue Reading →

Comments { 26 }

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.

Continue Reading →

Comments { 49 }

Bean and Red Mole’ Pizza

A simple pizza made on a flour tortilla and topped with beans and a spicy mole' sauce |

After making the New Mexico Red Chile Molé that I shared with you last week, I used it in a few new dishes before freezing the leftovers.  This Bean and Red Molé Pizza was one of those dishes.  It is a variation of a Mexican-style pizza that I usually make with red chile sauce.  The molé completely changed the flavor of the pizza making it a totally different experience and just as delicious.

Continue Reading →

Comments { 30 }

Pickled Vegetable Salad

A salad of pickled cucumbers, daikon radish, and carrots |


I don’t know about where you live, but here in New Mexico we went from cool spring temperatures to the heat of the summer overnight.  This week the temperatures have been in the triple digits, a real challenge for our swamp cooler.  As a result, meal criteria is now “easy to make, at least one cold dish, and any cooking is on the grill”.  Last night’s meal met this criteria to a T:  grilled soy-ginger chicken and this Pickled Vegetable Salad – two very complementary dishes.

Continue Reading →

Comments { 40 }

Coconut Crusted Tofu and Pineapple Bites

Coconut crusted tofu with pineapple and sweet chili sauce makes a great appetizer |

These Coconut Crusted Tofu and Pineapple Bites were inspired by two completely different sources – Soni’s Food’s Coconut Crusted Tofu with Spicy Mango and Cucumber Topping and this very cool Hot and Cold Soapstone Serving Platter from uncommongoods.  Wanting to incorporate more tofu into our diet, I got really excited when I saw Soni’s recipe and just had to give it a try. Unfortunately, the mango I had was not very good, so instead, I zoned in on the fresh pineapple sitting on the counter and started thinking about how I could use it instead.  Literally, a few minutes later this complimentary serving platter was delivered to my door and everything just fell into place.

Continue Reading →

Comments { 38 }

Aji Panca Chile Paste

A rich, smoky, spicy paste made with aji panca chilies from Peru |


Thanks to my chile loving soul mate, European blogger friend, Sissi of With a Glass, I have now had the privilege of tasting a new chile…the Peruvian Aji Panca chile.  Thank you Sissi!!!!  What a chile!  A few weeks ago, I received a bottomless package of goodies from Sissi that consisted of products from all around the world – biscuits from Switzerland, chocolate from France, spicy seasoning from Japan, and dried aji panca chile from Peru (just to name a few).  Of course I zoned in immediately on the dried chiles.

Continue Reading →

Comments { 42 }

Red Chile Strawberry Jam

A quick and easy strawberry jam with red chile flakes and no pectin |


If you love sweet and spicy then you’re going to love this Red Chile Strawberry Jam! With every bite you get the luscious sweetness of strawberries soon followed by a burst of spicy chile that continues to tickle the tongue long after the jam has moved on. It’s a great jam for toast, biscuits, crackers and our favorite, a soft double cream brie.  But once you taste it, you’ll probably just grab a spoon and eat it right out of the jar.

Continue Reading →

Comments { 66 }