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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) |


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.


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 |


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


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 |

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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Quick & Easy Spiced Apple Breakfast

Spiced Apple Breakfast is a quick & easy breakfast of stewed apples, granola, and creme fraiche |


When it’s cold outside, I need to be warm on the inside.  That’s why, during the winter months, cold cereal stays in the pantry and hot dishes like eggs, grits and steel cut oats become our main stay breakfasts.  This winter this Spiced Apple Breakfast has been added to our repertoire – stewed, spiced apples with granola and crème fraîche.  It is so easy to make and takes no time at all.  The hot spiced apples, with the crunchy granola and creamy crème fraîche yield an enjoyable breakfast that is so warm and satisfying.  And if you really want to spice things up, add some of those bourbon infused cranberries from that old-fashioned you made last night. 🙂

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Chicken Mole

Chicken Mole- Chicken smothered in New Mexico red mole sauce. #mole #chicken |


Back in June you were introduced to my New Mexico Red Mole, a spicy, rich sauce made with three types of chiles, pecans, pistachios, several different spices, chocolate, and a few other interesting ingredients.  The mole recipe makes over 12 cups; therefore, much of it can be frozen in 2-cup containers for future dishes like this succulent chicken mole – pieces of chicken smothered and simmered in mole sauce.

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Green Chile Chicken Posole’

Green Chile Chicken Posole' is genuine comfort food. #green #chile #posole' @mjskitchen


Posole’ is a traditional New Mexico dish during the holidays and one of our traditional dishes for Christmas Eve.  Our Christmas Eve version is usually made with pork and red chile.  But when we woke up to snow and cold last weekend, I had an early craving for posole’ and threw together this Green Chile Chicken Posole’.  It’s a very easy dish to make and nothing better for taking the chill off and clearing up that stuffy nose.  One might say it’s New Mexico’s version of chicken noodle soup.

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