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Pita Pockets with Cabbage Apple Slaw and Green Chile Dressing

Pita pockets with a cabbage apple slaw and green chile dressing #greenchile #slaw #pita | mjskitchen.com

This cabbage apple slaw pita pocket is a recipe I’ve been making for decades with little changes here and there for variety.  The most recent change was the addition of green chile dressing.  This dressing is made with homemade mayonnaise (recipe below), Dijon type mustard, and a generous  amount of green chile spice mix.  The green chile mix adds a bit of a bite to the slaw as well as the delectable flavor of green chile.  So good!

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How to Make Corn Tortillas

An instructional guide on how to make corn tortillas | mjskitchen.com

 

When it came to learning how to make corn tortillas it was something that I had to do a few times in order to get an easy process with consistent results.  And now that my process and results are quite consistent, making tortillas is as easy as throwing together a salad. Plus, I love making them and eating them! Being able to take a warm tortilla right off the griddle and slather it with butter is a culinary delight, not to mention the tacos and enchiladas (listed below) that are even better with homemade tortillas.

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How to Make Red Chile Corn Tortillas

How to make red chile corn tortillas #tortillas | mjskitchen.com

After years of frustration trying to find corn tortillas that don’t fall apart when steamed or dipped in sauce, I started making my own.  I tried several methods that worked o.k., but it wasn’t until I tried the method that I found in one of my favorite cookbooks Gran Cocina Latina, that I was able to consistently turn out great tortillas.  I usually make regular corn tortillas, but it’s fun changing them up a bit and making flavored tortillas like these red chile corn tortillas.  The method and the recipes are basically the same. The only difference is that you substitute some of the water with red chile sauce.  The outcome is a beautiful red tortilla with a red chile flavor and a little spiciness in every bite.

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Apple Pecan Buttermilk Pancakes

Fluffy apple buttermilk pancakes with apples, pecans and a touch of cardamom | mjskitchen.com

 

For the past year, whenever I made pancakes I would make my Cornmeal Ricotta Pancakes or these Raspberry Oatmeal Yogurt Pancakes by my friend over at Inspired Edibles.  Both have been our favorite pancakes for quite a while, but now they have some serious competition – Apple Buttermilk Pancakes.

With this year’s plentiful and delicious fall apples, I’ve been making these Apple Buttermilk Pancakes with Pecans.  They are so moist, and can be sweet or a little tart depending on the type of apples used.  The pecans add a bit of a crunch, and if you toast them first, you get a little extra flavor that complements the apples quite well.  Top the pancakes with warm maple syrup for a delicious weekend brunch.

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Tarragon Lemon Quick Bread

A slightly sweet lemon quick bread flavored with black pepper and tarragon #quick #bread | mjskitchen.com

 

The first time I made this Tarragon Lemon Quick Bread was out of curiosity.  A friend shared this recipe and after reading the list of ingredients I just couldn’t imagine how a bread with tarragon, lemon and black pepper would taste, so I had to make it.  Well…it was love at first bite!  Over the past year or so, I’ve made this bread several times, with a couple of minor changes to the original recipe, but nothing that affects the final flavor of the bread. The changes are noted in the Kitchen Notes.

If you love tarragon like I do, then you are going to love this bread. Not only does it just taste good, it’s so easy to make. You can have it in the oven within 20 minutes from the start, and, even with an ingredient change now and then, it never fails. It always comes out perfect and delicious.  It’s not a tall quick bread, but it’s not dense either.  It’s light and moist with a touch of sweetness, making it a wonderful breakfast bread as well as a nice complement for your afternoon tea.

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Fruit and Nut Yeast Bread

A slightly sweet and delicious yeast bread with dried and candied fruits and nuts. mjskitchen.com @MJsKitchen

 

My friend Giulia at Alterkitchen is always teasing me about the savory breakfasts that I and other Americans seem to like.  She has mentioned several times, that Italians like their sweet breakfasts – rolls, croissants, muffins, sweet cakes, and such.  Well, there are days that I, too, like something a little sweet to start the day.  Sometimes it’s just a slice of toast and jelly and other times I go all out and fix my favorite pancakes – Lemon Cornmeal Ricotta.  But for the past few week, it’s been this Fruit and Nut Yeast Bread.  A wonderful breakfast bread that makes a light and tasty breakfast.  Cut a thick slice, warm in the toaster and top with a touch of butter – no jam or jelly needed!

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Green Chile Pathiri with Pinon and Queso Fresco

Green chile crepes are a non-traditional Indian pathiri made by layering crepes with roasted New Mexico green chiles, pinon, olives and queso fresco. mjskitchen.com @MJsKitchen

 

This Green Chile Pathiri (aka green chile crepes) is a dish that I have had in my head and have been wanting to make for a very long time, so I was thrilled when I saw that April’s Daring Cook’s Challenge was to make a savory Pathiri.

What is Pathiri?  Pathiri is an Indian dish that is made by alternating crepes with a sweet or savory filling.  The crepes are normally made with rice flour and dipped in coconut milk or brushed with ghee during assembly.  This process is very similar to the one I use for stacked enchiladas, just different ingredients.  For enchiladas instead of rice flour crepes, corn tortillas are dipped in green or red chile sauce and alternated with a savory filling and cheese.

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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com

 

Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!

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Multigrain Sandwich Bread

Multigrain sandwich bread made with a variety of grains and sunflower seeds. A wonderful PB&J bread!

 

There are just some recipes that are so good and work so well for one’s every day enjoyment, that it’s hard to move on and try something different.  This Multigrain Sandwich Bread is one of those recipes.  I started making it in the winter of 2012 and except for the 3 summer months when it’s just too hot to bake, I’ve been making at least two loaves a month.  It works great for just about any type of sandwich – turkey, grilled vegetable, grilled cheese – and Bobby says it’s his favorite bread for peanut butter and jelly.  I’m a big toast and jam person so I just love toasting a slice and slapping on a little homemade jam – like strawberry, apricot, or my other favorite – mixed berry jam.  YUM!

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