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Posole’ with Italian Sausage and Kale

Posole' with an Italian twist - Fresh posole', Italian sausage, tomatoes, and Kale | mjskitchen.com #posole #kale #recipe

 

Accepting the end of summer is very hard for me, but last week when the night time temperatures dropped into the 40s, I had to relent. Visions of soup started popping into my head and pictures of posole’ started popping up on the internet.  With every picture my craving for posole’ increased and finally increased to the point where I succumbed to the craving.  I knew I had some posole’ in the freezer, so using other ingredients on hand, I threw together this soup which we’ll call a Mexican-Italian fusion of posole’, Italian sausage and kale.  I wasn’t quite sure if it was going to work, but it did.  Bobby, who is as picky about his posole’ as I am, loved it! The depth of flavor in this soup keeps going and going and going, and the richness of the soup stock … well, just look at it.  I could drink the stock and make a meal out it.

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Grilled Cheese with Urfa Biber Chile

Urfa Biber chile and toasted pinon (pine) nuts make a great grilled cheese sandwich | mjskitchen.com #grilledcheese #urfabiber

 

Recently, I read an article about grilled cheese sandwiches and after reading the article I skimmed through the comments where it became quickly apparent that there are a number of people that think it’s sacrilege to add anything to a grilled cheese other than cheese.  Well, I’m not one of them. :)  Personally, I find a grilled cheese sandwich with ONLY cheese to be rather boring. However, it doesn’t take much to change that. One or two additional ingredients can take a grilled cheese from boring to downright exciting.  And downright exciting is what you get with this grilled cheese with roasted urfa biber chile and toasted pinon nuts.

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Green Chile Home Fries with Leeks and Carrots

A spicy stovetop winner with country fried potatoes, leeks, carrots and New Mexico green chile. mjskitchen.com @MJsKitchen

 

It is personally a challenge for me to make a potato dish without adding green chile especially during green chile season, and a challenge for which I gladly accept failure.  Potatoes and green chile are two ingredients that are just meant for each other and that’s all there is to it.

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The Quintessential Green Chile Cheeseburger

The quintessential Green Chile Cheeseburger | mjskitchen.com

 

New Mexico’s chile season is upon us!  Yesterday I went over to one of my favorite local suppliers, Sichler Farms, and bought my first 10 pounds of chile for 2014 – 5 pounds of medium and 5 pounds of hot.  When I got home I couldn’t wait to try it, so I lit up the grill and started roasting and peeling.  For supper we made the Quintessential Green Chile Cheeseburger.  Both of us agreed that, even though we’ve eaten A LOT of green chile cheeseburgers in our lifetime, this was the best hamburger we had ever made and possibly ever eaten.  Every bite was a burst of spicy, meaty chile complemented with the sweetness of Golden Jubilees picked fresh from our garden.  A burger can’t get much better than this.

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Grilled Portabello Tacos with Red Chile-Yogurt Sauce

Vegetarian tacos with grilled portabello, sauteed summer squash and red chile / yogurt sauce. mjskitchen.com

 

These Grilled Portabello Tacos with Red Chile-Yogurt Sauce were inspired by some Beer-Marinated Grilled Mushroom Tacos that I saw over at Oh My Veggies when I was searching for meatless main ideas.   Kiersten’s tacos looked delicious, but I didn’t have all of the ingredients so I improvised (a great deal actually) with what I had on hand.  The result was outstanding.  Bobby and I enjoyed them so much that when we went to Pagosa Springs with some friends, this was the meal we chose to dish up on our night to cook.  I had to increase the recipe a bit in order to serve 9 people, and in doing so, found that it is a very easy recipe to make for a small dinner party.

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Hash Brown Cakes with Andouille Sausage

Hash Brown Cakes with Andouille sausage and red chile pepper flakes. mjskitchen.com

 

There are potato cakes and then there are hash brown cakes.  Hash brown cakes are made with grated, uncooked potatoes, where as potato cakes are made with mashed potatoes.  My preference – hash brown cakes – any day of the week.  The Hash Brown Cakes that I’m dishing up today have it all.  They have andouille sausage, some diced vegetables, Pecorino Romano, and last, but not least, a very special red chile flake all the way from Turkey.  Serve these cakes with a vegetable side, some pinto beans or top with a fried egg for a complete meal.  See the Kitchen Notes for more side suggestions.

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Spicy Mint Pesto with Grilled Lamb Chops

Mint Pesto with Lime and Red Chile Flakes | mjskitchen.com

 

From the title of this post and the pictures, you’ve probably figured out that this post is more about the mint pesto than the lamb.  I could just sit and eat this Spicy Mint Pesto with a spoon.  To heck with the lamb chops. :) Not really, we do love lamb chops and get some great ones at Costco.  Bobby always grills them and then I make a simple little sauce to go with them.   During the summer when my spearmint goes bonkers, as mint always does, I love making this spicy mint pesto, which, as all lamb lovers know, mint is a great complement to lamb.

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Beef and Chorizo Enchiladas

Restaurant style enchiladas with beef, chorizo and red chile sauce  mjskitchen.com

 

During our Abiquiu trip, we took a drive through El Rito, New Mexico, and on to Ojo Caliente.  Ojo Caliente is another small New Mexico town which is well known for its Mineral Springs Resort & Spa. Originally, we were going to eat lunch at the spa restaurant, but once we arrived and saw how crazy, busy the place was we decided to go elsewhere. We were looking for something a lot more laid back, which was the general theme of our vacation. :) So we drove back to the main road where we saw a sleepy looking cafe called the Mesa Vista Cafe.

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Fennel Spiced Ham and Mushroom Pasta

An easy pasta dish with leftover ham, mushroom, greens and spices. mjskitchen.com @MJsKitchen

 

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.

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