This weekend we had a wonderful meatless meals that was totally unexpected. I had made this Brown Rice Salad with a Lime Vinaigrette and was planning on serving it with chicken. Then Bobby walked in with a bunch of green tomatoes from our garden so I couldn’t I resist making a batch of fried green tomatoes. To heck with the chicken. What a great meal that this salad with the fried green tomatoes made!
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. What’s not to love about fresh peaches and grits? This is a hearty, but light breakfast. 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 and peaches and grits is a great combo.
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 made with fruit and no pectin. 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 June 30, 2015
A few weeks ago a friend and I took a cooking class at the Santa Fe Culinary Academy. The class was on mole and was taught by Chef Fernando Olea, a well-known Santa Fe chef, originally from Mexico City. The class was a demonstration of Chef Olea making his family recipe for Mole Poblano while engaging the class in a discussion on the different types of moles and the endless variety of ingredients. Chef Olea encouraged us to create our own family recipe for mole, addressing our own tastes and using local ingredients. Chef Olea was so inspiring, that when I got home, I did just that. The main ingredients in the Red Mole recipe are mostly local, New Mexico ingredients. The primary chile is dried New Mexico red which gives the mole more of a red color than the dark chocolate color that one might get from a combination of other dried chiles such as pasilla, mulato, and ancho.
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 February 10, 2015
Sweet Pepper Stew is a version of the Italian dish – Peperonata – that is normally made in the fall when there is an abundance of different colored sweet peppers. However, several years ago Bobby made this lovely dish for me for Valentine’s Day and it’s been our traditional Valentine’s Day dinner every since.
Buying organic fresh sweet peppers this time a year is not cheap, but this dish is well worth the price. To the peppers we add frozen tomatoes and basil from our summer garden, along with a few capers. After resting in the refrigerator overnight, this sweet pepper stew becomes quite “juicy” from the tomatoes and flavorful from the melding of all of the wonderful ingredients. You can eat it by itself, or serve it with a nice baguette or homemade bread. It’s also quite good over creamy polenta. Finish your meal off with a Coffee Scented Chocolate Pot for a delicious and memorable Valentine’s Day home dining experience.
What is your traditional Valentine’s Day meal?
by mj on November 4, 2014
Do you ever find a refrigerator full of a little of this and a little of that? Well, this happens to me 2 to 3 times a month. Once the refrigerator gets to this point, it’s time to make a pasta or soup. This week the ingredients screamed SOUP. This Chicken and Vegetable Soup was made using the last of a roasted chicken from which we had already had two meals, some leftover green beans, and fingerling potatoes, and few other fresh vegetables I had in the fridge.
by mj on August 21, 2014
I can’t believe I’m actually writing about my garden. Up until 10 years ago I had always had a very prolific garden, but then whoops – life got in the way. Well, now my garden is back – thanks to Bobby. Last year he built me two 4′ x 10′ raised beds and spent last fall and winter making the soil for one of the beds. By April it was ready to plant.
As you can see below, I may have gotten a little carried away in my plantings. In this one bed, I have four heirloom tomatoes, four bell peppers, one cherry bomb pepper, two eggplants and four “bush” cucumbers plants which, I have discovered, that there is no such thing as “bush” cucumbers. The peppers plants aren’t producing yet, because I had to replace them when the neighborhood racoons found my garden and used it as a playpen. Several plants got broken, and even though I tried desperately to save them – the attempt was a no go. But in spite of the racoons, the June heat, and the heavy thunderstorms, my little garden has survived and to date, has provided us with several tomatoes and cucumbers. Eggplant and peppers are well on there way.
by mj on May 4, 2014
Let’s talk pasta….About once every two weeks I’ll make a pasta dish. At times it’s my fallback dish Capellini with Lemon, Garlic and an Egg (quick, easy and delicious), but most of the time I just throw a pasta together using a “little bit of this and little bit of that” from the fridge and pantry. This fennel spiced pasta with ham and mushrooms was the result of last week’s throw together.
When I made it, I didn’t measure anything because I wasn’t expecting to post it. However, since it turned out SO good, I thought I would post it as a lead in to how to make a delicious pasta dish without a recipe, using what you have and needs to be used.
Welcome to MJ’s Kitchen
A spicy New Mexico kitchen with a well-seasoned cook. Read my About page to learn more about me and my kitchen.
Search the Site
Subscribe to receive new recipes
Recipes by Categories
- Condiments & Spices
- Fish and Seafood
- Fruit – Sweet & Savory
- Green Chile
- Guest Posts
- Guilty Pleasures
- How To
- Jams and Jellies
- Kitchen Science
- Lists and Round Ups
- Meat Entrees
- New Mexico
- Pasta dishes
- Poultry Entrees
- Red Chile
- Sauces and Dressings
- Small Business Friends
- Vegetable Sides
- Vegetarian Entrees
- Wordless Wednesday