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Hash Brown Cakes with Andouille Sausage

Potato Cakes with Andouille sausage and maras biber 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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Beans, Bacon and Chipotle – What’s not to love?

A sweet and spicy side dish with white beans, bacon, chipotle, and a few more secret ingredients. mjskitchen.com @MJsKitchen

 

If you like baked beans, then you’re going to love these Beans, Bacon, and Chipotle!  They are somewhat similar in flavor to baked bean, but not near as sweet and with a smoky, spicy kick in every bite.  And if you already have some cooked navy beans or any white beans, this recipe takes less than 30 minutes to make.

Today I’m sharing these beans with my friend, Judy, over at Savoring Today, a tasty blog filled with healthy and delicious food.  I love browsing through Judy’s recipes and drooling over her pictures and ingredients. Like Judy, I love making healthy food that tastes good and, even though this recipe has a little bit of bacon which is good for the soul, and a secret ingredient that feeds the spirit, it’s packed with all of the healthy nutrients found in a great pot of beans.  So please head on over the Savoring Today and check out my recipe for Beans, Bacon, and Chipotle.
 
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Fenugreek Fish and Clam Bisque

A light and delightful bisque of white fish, clams and fenugreek mjskitchen.com @MJsKitchen

 

She’s back! My sister Nadalyn is sharing another one of her mouth-watering recipes with us today – a Fish and Clam Bisque with Fenugreek.  To see all of Nadalyn’s recipes here in MJ’s Kitchen, check out the links at the end of this post.

Nadalyn

You may remember that MJ introduced us to the amazing spice shop, Season With Spice, last fall. One of the spices there that intrigued me was fenugreek. Not only had I never used it, I had never heard of it. It seems that fenugreek, besides in cooking, is used in folk medicine for a little bit of everything, including but not limited to stomach and digestive ailments both constipation and IBS, cardiac conditions of all kinds, lowering cholesterol, increasing the production of milk during breast-feeding and even ED. If you don’t know what ED is then you don’t watch TV ads. :)

MJ told me that she had dared to experiment with fenugreek, in cooking of course, so I decided to give it a go as well. This Indian inspired dish is a result of that daring do. If you like curry dishes, this should appeal to you.

Oh, and you may want to grab a loaf of French bread to sop up the yummy broth.
 
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Green Chile Pathiri with Pinon Nuts and Queso Fresco

Green chile stacked with crepes (Pathiri), pine nuts (pinon) and queso fresco. mjskitchen.com @MJsKitchen

 

This Green Chile Pathiri is a dish that I have had in my head and have been wanting to make for a very long time, so I was thrilled when I saw that April’s Daring Cook’s Challenge was to make a savory Pathiri.

What is Pathiri?  Pathiri is an Indian dish that is made by alternating crepes with a sweet or savory filling.  The crepes are normally made with rice flour and dipped in coconut milk or brushed with ghee during assembly.  This process is very similar to the one I use for stacked enchiladas, just different ingredients.  For enchiladas instead of rice flour crepes, corn tortillas are dipped in green or red chile sauce and alternated with a savory filling and cheese.

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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com

 

Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!
 
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Chicken and Vegetables Smothered in Chile de Arbol Pecan Sauce

Chicken and vegetables smothered in a chile de arbol pecan sauce and served over rice. mjskitchen.com @MJsKitchen

 

As promised in my last post, I’m sharing my recipe for Chicken and Vegetables smothered in Chile de Arbol Pecan Sauce.  This dish is a complete meal and, if you’ve already made the sauce, it is a relatively quick and easy meal to throw together.  Even through the sauce takes less than 30 minutes to make, I usually make it on the weekend,  then all I have to do when I’m ready to make this meal, is chop, sauté and heat through. When I feel like a meatless meal, I leave out the chicken and just add larger amounts of the vegetables.  It’s all good!

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