These Herb Crepes with Roasted Chile are a modified and simplified version of the green chile pathiri that I introduced a couple of years ago. Last weekend I was planning to make the pathiri, but got started late and decided to take a shortcut. Instead of dipping and stacking the crepes, I made individual crepes using roasted chile, pinon nuts (pine nuts), cheddar cheese, ricotta, and a secret ingredient. Even though many of the same flavors were there, these crepes were quite different from the pathiri. They were lighter, quicker to make, had a different texture, and some added flavors.
by mj on January 19, 2016
When it’s cold outside, I need to be warm on the inside. That’s why, during the winter months, cold cereal stays in the pantry and hot dishes like eggs, grits and steel cut oats become our main stay breakfasts. This winter another hot breakfast has been added to our repertoire – these stewed, spiced apples with granola and crème fraîche. They are so easy to make and take no time at all. The hot spiced apples, with the crunchy granola and creamy crème fraîche yield an enjoyable breakfast that is so warm and satisfying. And if you really want to spice things up, add some of those bourbon infused cranberries from that old-fashioned you made last night. 🙂
by mj on October 20, 2015
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.
With this year’s plentiful and delicious fall apples, I’ve been making these Apple Pecan Buttermilk Pancakes. 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.
by mj on September 1, 2015
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.
by mj on July 14, 2015
Very seldom do I get a special request to make something, but last week Bobby came home with 2 pounds of fresh cherries and asked “Will you make me a cherry jam?”. How could I refuse? The 2 pounds gave us enough cherries for a pint of jam, plus a few to snack on.
The recipe below is one of my quick & easy jams. It makes one jar of cherry jam that is intended to be refrigerated and eaten, not sealed and stored for the winter. There are three ingredients – cherries, sugar and lemon juice. The process requires no large pots of boiling jars and lids, and only about 20 minutes of stirring. The most time consuming part is pitting the cherries. The result of about 45 minutes of work? … a pint of cherry heaven!
by mj on May 28, 2015
We all have the need for a variety of quick & easy (Q&E) meals to fall back on for those nights when we just don’t have the time or the energy to put together an elaborate or time-consuming meal. However, because we still want to eat good food that tastes like we did put a lot of effort into it, our quick & easy meals need to be delicious.
Today I’m sharing some of my favorite meals and meal ideas that I’ve been using for many years. They all take less than 45 minutes from start to finish and most take less than 30 minutes. I’ve also included links to some Q&E meals that I have on my list to try. I hope you find a few that you too, can use to make your life a little easier.
by mj on April 28, 2015
These Cranberry Orange steel cut oats were inspired by my favorite Tried and True Cranberry Bread recipe. Like the bread, three simple ingredients – dried cranberries, orange zest and nuts – transform a boring bowl of oatmeal into a creamy, healthy, nutty, and tasty breakfast.
If you’ve ever made steel cuts, you know they take 30 to 45 minutes to cook, unless, you pre-soak them. I used to soak them overnight, but since I found myself forgetting most nights, I’ve gone to a pre-soak in the morning. While I’m steeping my first cup of tea, I boil some water, pour in the oats, cover and let them soak until I get hungry. It only takes 30 minutes but they can soak as long as you want. Once pre-soaked, the oats only take about 15 minutes to cook up.
by mj on February 24, 2015
One of my favorite breakfasts when I was a kid was a pop tart and a glass of chocolate milk made with Bosco. Now that I’ve grown up a bit, I still like my chocolate milk, but I’ve made the switch from Bosco to chocolate almond milk and instead of pop tarts, I prefer a slice of banana bread or cranberry bread. Also, instead of just plain chocolate milk, I whisk in a little atole (toasted blue corn flour), a dash of ginger, and a few other spices, for a spicy hot beverage that is quite satisfying on a cold morning.
This Spiced Chocolate Atole is a version of champurrado, but is lighter (not as thick) than most champurrado recipes and is also lighter than my winter atole smoothies I shared back in 2013. It is also much easier to make. Nothing to blend, just a little whisking. In the winter, I like it hot, but it can also be served cold for a summer beverage. Just make it the day before and refrigerate.
by mj on January 29, 2015
As many of you already know, grits and chile is one of my all time favorite breakfasts. At least once a week I’m cooking up a pot of grits and in the cooler months, we could be eating them 2 to 3 times a week. With all of the great chiles out there it is pretty easy to keep our grits exciting by changing up the flavor with different chiles and cheese. In previous years, I’ve shared my chipotle, feta and grits and my grits and green chile. Now it’s time for Grits with Red Chile and Cheese. These grits are just as easy to make as all of the others and can be made in less than 20 minutes; however, you do need some kind of red chile paste and either some roasted red chile or roasted red bell peppers.
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