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Spicy Scrambled Eggs with Roasted Red Chile and Cotija Cheese

Our favorite Scrambled Eggs - Farm fresh eggs scrambled with roasted red chile and cotija cheese #chile #cotija #eggs #breakfast @mjskitchen

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One of the challenges of retirement is coming up with a more varied breakfast menu.  When we were working outside the house, fruit and cereal was our standard breakfast; but now, with more time in the mornings and breakfast being closer to a brunch, our repertoire has increased.  One of the breakfasts that we both absolutely love is scrambled eggs with roasted red chile and cotija cheese.  These scrambled eggs are so easy to whip up and are complemented with a variety of sides.  Serve with beans, potatoes or something as simple as a piece of toast, and you have a spicy and tasty meal with which to start the day.  And, for those of you that aren’t retired, these eggs are actually easier than putting together a bowl of fruit and cereal.

Note:  If you can find a local source for farm fresh eggs, you’ll learn what an egg should really taste like.  The eggs we buy are fresh, hand-picked eggs, less than a week old.  They have huge dark yellow to orange yolks (as you can see in the pictures), with firm whites as opposed to the runny whites one finds in most storebought eggs.  And the flavor…the best eggs we’ve ever eaten.

 

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Bourbon Braised Pork Loin with Mushrooms and Apples

A quick and easy meal - Bourbon Braised Pork Loin with apples and mushrooms, served over Israeli couscous #pork #easy #meal |mjskitchen.com

 

This Bourbon Braised Pork has a fabulous combination of ingredients – apples, mushrooms, aromatics, lots of sage, and a braising liquid of bourbon and apple cider.  It’s hearty, healthy, full of flavor, and, when served over toasted Israeli couscous or brown rice, a complete meal.  And on top of all of that, it takes less than 45 minutes to make.  It’s one of those meals that you’ll be asking – “How soon can I make it again?”.

 

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Composed Salad with Green Chile Sausage

A composed salad with green chile sausage and a variety of healthy salad ingredients. | mjskitchen.com

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Today you’re getting two recipes for the price one – a Green Chile Sausage recipe and a Composed Salad recipe that uses the green chile sausage as a salad component.  Normally, I would never have considered using sausage in a salad, but this chile sausage has a flavor profile that allows it to be used in a variety of ways, including in salads.

The composed salad shown here is just one variation of a salad using green chile sausage.  There are many other ingredients that can be used in addition to or in place of what you see here.  The recipe below lists the ingredients shown and a few other ingredients that are complementary to the green chile sausage.  Of course, putting together a salad like this usually just comes down to using what you have on hand.

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Breakfast Chimichanga Smothered in Red Chile

Breakfast Chimichanga filled with either egg and chorizo or egg and black beans, then smothered in NM red chile sauce | mjskitchen.com

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Since breakfast is the most important meal of the day, then why not embrace it, and treat yourself to a breakfast chimichanga smothered in red chile.  It’s so very hearty, high in protein, and exploding with lots and lots of flavor! When you cut into the crunchy, lightly pan fried tortilla you’ll find the ultimate breakfast ingredient – eggs – wrapped with spicy Mexican chorizo or spicy black beans, whichever you prefer.  To enjoy a multitude of goodness, use each bite to scoop up some red chile with a little bit of the toppings. Now that’s a breakfast! If this doesn’t become a standard for your household, I don’t know what will.

Oh, and did I mention that it’s really easy to make?

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Slow-Cooked Red Beans

Slow cooked pot of spicy red beans. mjskitchen.com

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When it comes to red beans, it seems that the larger kidney bean gets most of the attention.  Of course this could possibly be due to the classic red beans and rice, “an emblematic dish of Louisiana Creole cuisine“.  To be honest, red beans and rice is normally our go to dish for red beans.  However, sometimes I like to cook up the small red bean.  It’s more tender than the kidney bean and has a sweeter, more delicate flavor, in my opinion.

This red bean recipe yields a flavorful bowl of tender beans that’s savory, spicy and quite versatile. As with most beans, we love to eat these as just a bowl of beans with some cornbread or tortillas and maybe a topping or two. But you could also add them to salads or soups, serve them on top of a bowl of rice, or wrap them in a tortilla and smother with red chile.  Lots of possibilities…

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Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. | mjskitchen.com

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We can’t let summer end without a calabacitas dish – a dish with corn, summer squash and New Mexico’s roasted chile.  In years past, I’ve dished up a few other versions of calabacitas which you can find listed at this end of this post.  This year’s recipe is Calabacitas Cornbread, cornbread with zucchini, corn, roasted chile and cheese.  With all of these ingredients, calabacitas cornbread is a meal in itself.  Just serve with a few homegrown tomatoes and you’re all set for an enjoyable and filling meal.  You can also serve smaller portions as a side for any meal that screams for a piece of cornbread.

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Three Sisters (Squash, Corn, Beans) with Green Chile Tomatillo Salsa

Three Sisters (corn, beans, squash) with leftover chicken and tomatillo-green chile salsa | mjskitchen.com

Three sisters” is the name given to three companion crops – corn, squash and beans, grown as major crops by Native Americans for generations.  If you are a gardener, you understand what is meant by companion crops – crops that aid each other in some manner.  For the three sisters it all starts with the corn.  Corn provides a tall stalk on which bean vines grow.  In return beans produce nitrogen in the soil that feeds the corn and the squash.  Squash spreads along the ground providing a mulch as well as shade for roots and plantings.

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Green Chile Cheese Breakfast Bake – Quick & Easy

A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. | mjskitchen.com

This Green Chile Cheese Breakfast Bake is not only just a quick & easy breakfast dish, but it is also a great way to use up leftover cornbread or pretty much any stale bread you have available.  There are no exact measurements for the ingredients.  It’s basically some green chile and cheese piled on top of stale bread, covered with whisked eggs and spices, and baked.  It’s hearty, spicy, high in protein and a delicious way to start the day.

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Three Onion Green Chile Soup – Served Cold

Stay cool with this cold Three Onion Green Chile Soup topped with toasted pinon, herbs and sour cream. #greenchile | mjskitchen.com

Green chile season is quickly approaching.  Picking should start within the next couple of weeks, so what better time to begin introducing some new green chile recipes. Last year I started with this Baked Blooming Onion with Hatch Chile, so in keeping with the onion and green chile theme, here is a Cold, Three Onion Green Chile Soup.

Cold soups help us get through the long hot summer, so they are a favorite meal this time of year.  This three onion green chile soup is a tasty cold soup with a richness created from the use of three different types of onion and a little spice from roasted green chile.  For a bit of sweetness and crunch, this soup is topped with a dollop of sour cream and toasted pinons (pine nuts).  Serve with a simple grilled cheese of cheddar and bacon bits or your favorite for a complete meal.

For links to more chilled soups, a couple grilled cheese sandwiches, and a list of New Mexico fresh green chile suppliers, check out the links at this end of the post.

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