Grilled RSS feed for this section

Smoked Chicken with Herb and Chile Rubs

Hickory smoked chickens with two types of dry rubs | mjskitchen.com

 

It’s the time of year for grilling and smoking, long weekends, holidays, outdoor family gatherings and all those events that scream outdoor cooking. So in celebration of being able to cook outdoors it’s time to introduce Bobby’s smoking, new toy – a Pit Barrel Cooker.  For years he has used his gas grill as a smoker, but, even though the results have been great, the process is rather cumbersome.  The pit barrel cooker has simplified the setup, the cleanup, the overall process, and the results…fabulous.  It’s hard to say what I’ve enjoyed most – the pulled pork, pork ribs, or these smoked chickens.  Everything that comes out of the barrel is mouthwatering, but the herb smoked chicken is the epitome of smoked chicken.

Continue Reading →

Comments { 44 }

Quick & Easy Meal Ideas

Quick & Easy Meal Ideas @MJ's Kitchen | mjskitchen.com

 

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.

Continue Reading →

Comments { 50 }

Seasoned with Spice Infused Onions

Steamed onions seasoned with Aleppo pepper, lemongrass and sweet ginger sea salt from Season with Spice

 

The Seasoned With Spice Infused Onions dish uses select spices that came from Season with Spice, an online spice store that has unfortunately, closed.  However, the idea of this dish hopefully will give you some ideas of other spices that can be used to season onions.

Seasoned with Spice Infused Onions is a simple dish in which onions are steamed in their own juices along with a complementary blend of spices. The cooking method is similar to that used with my Fennel Infused Onions from a couple of years ago.  However, the seasoning is completely different, showing you how versatile this simple side can be.

Continue Reading →

Comments { 205 }

Roasting Chile and Bell Peppers on the Grill

Fresh New Mexico Green Chile

 

It’s green chile time in New Mexico! Producers and consumers alike are firing up their grills and burning the skin off of these beautiful chiles in order to produce some of the tastiest and most delicious chile on earth! Yes, I know that’s a big boast, but, as I’ve said many times before, we New Mexicans are proud of our chile. 🙂  It was a couple of years ago when I first introduced green chile and chile roasting by chile growers and sellers.  Today, I’m going to show you how I roast chile on my home grill. I use this same method to roast bell peppers and poblanos as well. Once roasted, the chiles are peeled and de-stemmed, some if not all of the seeds and piths are removed, and then the flesh is used immediately in a variety of dishes or frozen to be used later in the winter for enchiladas, green chile stews, grits, or whatever your heart desires.  So let’s get to roasting.

If you don’t have a grill or have just a few chiles to roast, you can always roast them under the broiler.

Continue Reading →

Comments { 84 }

Orange Brown Butter Tart from a Sweet Heart

A beautiful orange brown butter tart

 

I wish I could say that I made this beautiful Orange Brown Butter Tart, but I can’t. Instead I’m thrilled to say that it was made by my dear friend Anne @ From My Sweet Heart who is sharing it with us today! In case you don’t know Anne, Anne makes some of the best desserts, sweets, treats, mouthwatering delights on the web. Every once in a while she’ll surprise us with something savory like her Black Bean Tart with a Chili Crust. Oh my!!!  Anne has a passion for baking, and you can definitely see that when you visit her site. She’s fun, she’s creative, and she’s one hell of a baker! So let’s check out this wonderful tart.  Thank you so much for sharing this with us Anne!

Continue Reading →

Comments { 61 }

Stacked Vegetables ‘en Papillote

stacked vegetables 'en Papillote consists of an assortment of vegetables, stacked, wrapped in parchment and grilled. #vegan #recipe @MJsKitchen

 

Cooking in parchment paper (en papillote) on the grill during hot weather has become an addiction!  It’s such a great way to keep the heat out of the kitchen and to minimize both prep and clean-up.  Last week  I made this stacked vegetables ‘en Papillote, and Bobby and I both agree that it’s as good and maybe even better than the Italian Sausage with Vegetables ‘en Papillote. It’s completely different in ingredients, texture, smells and flavors, and makes a very hearty and delicious vegetarian meal.  It could also be used as a side to a meat entree’ if desired.

When I started putting these stacked vegetables ‘en Papillote together, I was aiming for something like a vegetable lasagne without the noodles, but then if you don’t use the noodles, can you call it lasagne?  I used thin slices of Yukon Gold potatoes for the carbohydrate and that turned out to be what really held this meal together and took it beyond just a bunch of steamed vegetables.  Bobby said that it was like eating a vegetable au gratin but without the breadcrumbs and all the cheese.  The potatoes, the herbs, the super fresh vegetables, and a touch of cheese all blended together to provide a memorable dish.

Continue Reading →

Comments { 64 }

Sausage with Vegetables Cooked en Papillote (in Parchment)

Sausage with vegetables are wrapped in parchment and grilled for a quick & easy, 1 pot meal. #recipe @MJsKitchen

 

June was extremely hot here.  In fact, it went on record as being the second hottest June ever for my fair city.  In an effort to keep the heat out of the kitchen, we’ve been grilling and making lots of salads. Like every summer, we try something new on the grill to expand our grilling repertoire. This summer it was Cooking en Papillote (pah-pee-YOHT) or cooking in parchment.  Our first dish was this Italian Sausage with Vegetables.

 

Continue Reading →

Comments { 49 }

A Celebration of Garlic

 

For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic.  Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic.  Cook and Enjoy!
Continue Reading →

Comments { 55 }

An Old Stand-by for Grilled Chicken

Grilled soy-ginger chicken thighs. mjskitchen.com

Whenever I don’t want to think about what to cook, I just throw together an old stand-by. For chicken – it’s my grilled soy-ginger chicken. It is so easy that you really don’t have to measure anything which is a good thing since I don’t measure anyway. I just throw the ingredients in a large bowl, whisk, add the chicken and toss to coat. The rest is up to Bobby.  See how easy that was for me?

Continue Reading →

Comments { 33 }