Meals RSS feed for this section

Green Chile Chicken Enchiladas – Restaurant Style

Green Chile Chicken Enchiladas - Restaurant Style |


During chile roasting season, there are at least three things that I always make – green chile sauce, green chile stew, and green chile enchiladas.  Last weekend after roasting up a batch of chiles I had a craving for enchiladas which lead to a pot of chile sauce and these Green Chile Chicken Enchiladas.   If you already have some cooked chicken and the chile sauce, it only takes a few minutes to throw these restaurant-style enchiladas together.  Assemble one serving per plate, put in the microwave for a couple of minutes and while they are heating up, fry an egg to top it all off – a quick & easy, deliciously hearty meal.

Continue Reading →

Comments { 1 }

Peaches with Fried Grits and Pecans

A breakfast of fried grits, sliced peaches, toasted pecans and mint, topped with maple syrup #breakfast #grits #peaches @mjskitchen


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.

Continue Reading →

Comments { 43 }

Chicken Tacos with Green Chile Corn Relish

Tasty tacos with chicken, cheese and green chile corn relish |


With all of the grilled corn we’ve been eating lately, it’s not surprising to find an ear or two leftover in the refrigerator.  It was a couple of those ears and some of last year’s roasted chile that inspired this Green Chile Corn Relish. I was originally just going to use it as a side dish, but then I got a craving for tacos.  That craving resulted in these quick & easy Chicken Tacos.  Adding the relish to the chicken yielded a delightfully delicious taco with a smoky and spicy flavor.

Continue Reading →

Comments { 55 }

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 }

Chorizo and Eggplant Skillet Pie

It's like Frito Pie - Chorizo and eggplant topped off with chips and cheese |


This dish was inspired by an eggplant casserole that my mother used to make when I was a kid.  The recipe, in “A Cook’s Tour of Shreveport (1973)” cookbook, is a simple side dish calling for eggplant, onion, bell pepper and olives, sauteed, then topped with bread crumbs and cheese. I loved this dish, but like many of us, I just can’t leave well enough alone. I have been playing around with this recipe over the years making it more than the original.  This Chorizo and Eggplant Skillet Pie is the result.

Continue Reading →

Comments { 47 }

Quick & Easy Meal Ideas

Quick & Easy Meal Ideas @MJ's Kitchen |


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 }

Black Bean Tamales with Spicy Mango Sauce

Black Bean Chipotle Tamales with spicy mango sauce #vegan|


It’s time for another tamale recipe!  I don’t know about you, but I love making tamales. Some people enjoy spending a couple of hours making a cake, but me, I’d rather spend it making tamales.  These Black Bean Chipotle Tamales were made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa.  For this batch, I used canola oil, but I’ve also used melted butter. I quit using lard in my tamales years ago.

If you’ve seen my other tamales recipes you know that I prefer to mix the filling in with the masa rather than apply them separately.  It makes the assembly process much easier and faster. It only takes about an hour to make the filling and the masa, and to assemble the tamales.  Once that’s done, you just place the tamales in a steamer for 1 to 1 ½ hours, and go relax, read a book, have a beer.

Continue Reading →

Comments { 66 }

Fajita Style Bean Burritos with Red Chile

A vegetarian burrito with pinto beans and seared peppers and onions, smothered in New Mexico red chile sauce |


Back in a 2013 post I mentioned there were two dishes that Bobby brought into our kitchen from his college days that have remained dinner staples for over 40 years.  One was a green bean and potato dish and the other was the pinto bean burrito.  Of course both have been enhanced over the years, but they still remain two of our favorite comfort foods.  Bean burritos during our college days were canned pinto beans rolled in a flour tortilla with cheese, sour cream and Rotel green chile tomatoes. Once we moved to New Mexico, the salsa was replaced with a smothering of red chile, the canned beans with pressure cooked dried beans, and the toppings…well that changes on and off because of all of the possibilities.  However, one topping that we repeatedly choose is quick seared onion and sweet peppers.  We call these burritos our Fajita Style Bean Burritos.

Continue Reading →

Comments { 58 }

Red Beans and Rice with Tasso

A hearty bowl of Red Beans and Rice with Tasso, a spicy Cajun pork |

A few weeks ago when we were in Louisiana, we dropped by Bergeron Boudin & Cajun Meats on our way out of Shreveport and picked up some cajun meats to bring back home.  We filled our ice chest with boudin, andouille and tasso, some of which we shared with our New Mexico family and friends. We’ve been using the rest to make some of our favorite Louisiana dishes.  Last weekend Bobby planned to make a pot of red beans and rice with some of the tasso and andouille; however, once he cooked down the beans with the tasso he found that no andouille was needed.  The tasso added both the spicy and the meaty components to the beans while delivering a different, but just as delicious flavor as we get when he uses andouille.  The recipe below is Bobby’s Red Beans and Rice with Tasso.  It is pretty much the same recipe he uses for his regular red beans and rice, so I’ve indicated the differences in my Kitchen Notes. And yes, red beans and rice is Bobby’s dish because he makes it SO GOOD!

Continue Reading →

Comments { 45 }