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Fried Green Tomato Tacos

Fried green tomato tacos with cabbage slaw, pickled peppers, and remoulade sauce #tacos #vegetarian @mjskitchen

 

Recently Bobby and I did a road trip through the coastal southern U.S. heading down to the Louisiana coast and ending up on St. George Island, Florida.  As always we ate only at local restaurants and as expected, Bobby always found the best of the best.  For lunch one day we stopped at a little place in Pascagoula, Mississippi, called Jack’s by the Tracks – “a Southern-Sushi-Juke-Joint-Fish-Taqueria-Neighborhood-Pub-Deli”. After pursuing the diverse menu, we both settled in on the tacos.  Bobby got the Shrimp Tacos and I went for the Veggie Taco with bacon. 🙂  The veggie tacos were fried green tomato tacos that were superb! Right then and there I knew I would have to give them a try at home.  And luckily…

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Spicy Smoked Chicken Tetrazzini

Classic chicken tetrazzini made with smoked chicken and roasted green chile | mjskitchen.com
If you find yourself with leftover chicken or turkey, which we all do at one time or another, then you should make a tetrazzini. It’s such an easy dish to thrown together and is quite versatile.  This particular chicken tetrazzini is made with leftover smoked chicken and a few vegetables.  To give it a little kick, spicy, but not hot, roasted green chile is added.  The roasted chile gives the dish a bit of a spicy bite and is a complementary flavor to the smoked chicken.  We’ll be smoking a turkey on Thanksgiving so I can’t wait to make this with leftover smoked turkey.

Hope you enjoy!

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5 Perfect Grilling Recipes to Try Out This Holiday Season

While I’m taking a break for a few weeks, Tiffany from the website Dilesia – Where sweet treats and good eats meet – is filling in with a timely post on five perfect grilling recipes for the holiday season.  Thank you Tiffany!  All of these dishes look fabulous!

Five grilling recipes to try for the holiday season from Dilesia @mjskitchen

Tiffany ….

The holidays are approaching, accompanied by the plethora of activities that are involved in feeding and entertaining large numbers of people. Beginning from Thanksgiving, spreading across Christmas and stretching well into the New Year, you will find yourself having to come up with delicious and nutritious meals for friends and family.

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New Mexico Green Chile Quiche with Pinon Crust

Recipe for a Green Chile Quiche with Pinon Crust, two cheeses, and bacon (if you desire) | mjskitchen.com

 

Have you had enough green chile yet?  What a silly question!!!  For those of you still wondering what to do with all of the green chile you’ve bought or grown, here’s a VERY TASTY idea – Green Chile Quiche with a Pinon (Pine nut) Crust.  Everyone is going to love this quiche, even you men that don’t eat quiche. 🙂

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One Pot Meal – Navy Beans, Green Chile, and Corn

A hearty one pot meal with navy beans, green chile, corn, tomatoes and a host of other goodness. mjskitchen.com

 

It’s green chile time here in New Mexico!!!!  They have started picking chile in Hatch and other parts of southern New Mexico, and soon to be picking further north.  So to celebrate the season, I’m partnering with The Hatch Chile Store to bring you a new recipe that uses a generous amount of roasted Hatch chile.  The recipe below yields a hearty, one pot meal with navy beans, green chile, and corn, tomatoes, and a few other savory ingredients. It’s spicy comfort food.  If you already have the navy beans cooked and the green chile roasted and peeled, then it takes less than 30 minutes to bring this dish together from start to finish.

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Pasta with Broccolini, Leeks and Preserved Lemon

A quick, easy, healthy pasta dish with fresh broccoli, leek, herbs and preserved lemon | mjskitchen.com

 

Looking for a seriously quick pasta dish bursting with flavor?  Here it is!  This Pasta with Broccolini, Leeks and Preserved Lemon is so simple, healthy, tasty, aromatic, and pleasing to the palate that you’ll want to have it every week.  Whenever I see young broccoli or broccolini at the market, I make this dish.  It’s just too easy and too good to pass up.  This past dish has a light sauce consisting of olive oil, water from the pasta pot, and a bit of preserved lemon juice. The ingredients are simple and few, and the pasta can be whatever you have in the pantry.  And if you don’t happen to have a jar of preserved lemons in the refrigerator, you can always make a quick small batch in about 24 hours.  Hope you enjoy!!!

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Swiss Chard Pie in Phyllo (Filo) Pastry

Swiss Chard Pie: A hearty vegetarian meal of Swiss chard, pine nuts, ricotto and feta wrapped in phyllo dough #phyllo #Swiss #chard #vegetarian mjskitchen.com

 

One of this year’s goals was to learn how to work with phyllo (filo) dough. I’ve always found it so light no matter what it’s filled with, plus I love the texture, but working with it seemed intimidating. A continuing inspiration to help push me past this intimidation comes from my friend Sissi @ With A Glass who wraps phyllo around everything from curried beef to black pudding, green chile to plums.  So with her assistance, I was able to tackle my fears and use this savory Swiss Chard Pie as my testing dish.

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Herb Crepes with Roasted Chile

Herb crepes with roasted chile (red and green), pinon nuts and cheese #chile #crepes @mjskitchen | mjskitchen.com

These Herb Crepes with Roasted Chile are a modified and simplified version of the green chile pathiri that I introduced a couple of years ago.  Last weekend I was planning to make the pathiri, but got started late and decided to take a shortcut.  Instead of dipping and stacking the crepes, I made individual crepes using roasted chile, pinon nuts (pine nuts), cheddar cheese, ricotta, and a secret ingredient.  Even though many of the same flavors were there, these crepes were quite different from the pathiri.  They were lighter, quicker to make, had a different texture, and some added flavors.

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Savory Navy Beans with a Touch of Heat

Navy beans cooked with vegetables, herbs and a toiuch of spice. #beans #navy @mjskitchen

 

When it comes to white beans, navy beans are our favorite.  In comparison to the Great Northern and Cannellini, navy beans cook faster, have a creamier texture (IMO), and work with a lot of different flavors. Navy beans are normally used in baked beans, but for this recipe, I went for a more savory navy bean with hint of heat.

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