Meat Entrees RSS feed for this section

Beans and Rice with Sausage – An Easy One Pot Meal

A quick and easy beans and rice dish. Prep to service - less than 45 minutes! mjskitchen.com

 

Beans and Rice is one of those meals that can be time-consuming and dirty up a lot of dishes, or it can be quick and easy.  This Beans and Rice recipe made with pinto beans and sausage is quick and easy to make, delicious and a quick cleanup.  You can change it up every time you make it, switching out the type of beans or sausage, or even making it meatless.  Or you can hit on that one combination that you love and make it over and over again.  Either way – it makes a very easy and delicious meal when it’s one of those nights that you don’t want to spend a lot of time in the kitchen but you want something hearty to eat.  Start to service, this dish is less than 45 minutes!

Continue Reading →

Comments { 4 }

30+ Recipes Using Preserved Lemons

A host of recipes that used preserved lemons mjskitchen.com

 

Do you have a jar of preserved lemons sitting in the refrigerator feeling ignored?  Well, it’s time to quit ignoring it and put those lemons to use.  If you don’t have any preserved lemons, do not fret – one of the following recipes tells you how to make a small batch in just 24 hours.  Following are at least 30 luscious recipes that take advantage of the unique and absolutely divine flavor of preserved lemons.

Continue Reading →

Comments { 50 }

Stovetop Smoked Beef Tri-Tip with Bourbon Sauce

A flavorful and tender beef tri-tip smoked on the stovetop in less than 30 minutes. mjskitchen.com

 

Don’t let the word “smoked” scare you away from this recipe.  With the right equipment, beef tri-tip can be smoked on the stovetop in less than 30 minutes!  All you need is a good dry rub and a stovetop smoker with a few mesquite “chips”.  The stovetop smoker that we use is the Cameron Smoker. As you can see in the pictures below, ours has had a lot of use over the years.  We’ve had it for about 30 years and it’s been a great little smoker for year round smoking of proteins such as beef, duck, turkey, pork, and fish.  This Smoked Beef Tri-Tip with Bourbon Sauce is my favorite thing to smoke but only just a little ahead of alder smoked wild salmon.

Continue Reading →

Comments { 51 }

Corn Chowder with Smoked Ham

A spicy corn chowder with smoked ham and chile powders mjskitchen.com

 

A friend of mine hosted a girlfriends’ potluck the other day for which she made a delicious vegetarian corn chowder.  I ate only one bowl, but could easily have eaten two. (It was a potluck – too many other good things to eat. :) ) Still thinking about the chowder a few days later I decided to make one using some smoked ham left over from New Year’s day. It turned out so good, that I made it twice in one week.

This Corn Chowder with Smoked Ham uses the standard ingredients of a corn chowder – potatoes, corn and some type of stock – but smoked ham is used in placed of bacon.  A variety of ground peppers and mustard powder are used for the seasoning which makes it a little spicy, but more as a finish than a dominating flavor.  A small amount of cream is used as a thickener along with a touch of cornstarch.  One could always add cheese, but we didn’t see the need for it.  The chowder was creamy enough without it, but actually a lighter chowder in comparison.  Bobby’s response – “This is a keeper!”

Note:  My friend’s chowder was inspired by Ina Garden’s Cheddar Corn Chowder.

Continue Reading →

Comments { 68 }

Red Chile Chicken Tamales

This red chile chicken tamale is a non-traditional tamale that is easy to make and is just as tasty as a traditionally made tamale. mjskitchen.com

 

In New Mexico, making tamales is a holiday tradition where families and friends gather in the kitchen and spend the day cooking, assembling and steaming dozens upon dozen of tamales. It’s a great tradition with a delicious outcome.  There’s really nothing better than a tamale right out of the steamer. So in keeping with tradition, Bobby and I made two different types of tamales for the holidays this year – Corn, Mushroom and Green Chile and these Red Chile Chicken Tamales.

The tamales we make are not the traditional tamales where the masa is made with lard then layered with a pork filling onto a corn husk.  If you saw my corn, mushroom and green chile tamales from last year you may remember that I replace the lard with canola oil and instead of layering the masa and the filling, I mix them together, making the assembly process A LOT easier and faster.  As a friend of mine said “It all comes together in the mouth anyway.” :)

Continue Reading →

Comments { 54 }

Sausage with Cabbage and Onions

Sausage braised with cabbage, onions and raisins

 

For years, cabbage has been a vegetable that I can just “take it or leave it” – usually leaving it. Coleslaw, sauerkraut, corned beef and cabbage – not on my list of favorite foods. However, Kimchi is an exception, but that’s a story for another day. Since Bobby feels the same way as I do about cabbage, it’s been a struggle through the years coming up with a cabbage dish that we both love, not just like.  Knowing that cabbage is good for us, and it’s one of the few leafy things that I can get fresh in the winter, I had to keep trying.  Today I’m sharing the success of that struggle.  We both LOVE Sausage with Cabbage and Onions and have no problem eating it many, many times a year.  During the cooler months, it’s one of our go-to comfort foods.  I hope you’ll enjoy it as much as we do.

Continue Reading →

Comments { 60 }

Southwestern Pork Stir Fry

A quick and easy stir fry dish with spicy pork and a variety of vegetables

 

This is one of those dishes that every time I serve it, the first thing out of Bobby’s mouth is “MMMMM, this is good!” It’s comments like this that ensures that I make again and again. :)  This Southwestern Pork Stir Fry can’t be any easier to make.  One can literally be ready to start eating in 30 minutes, making it a perfect weekday meal.  It’s got everything – protein, several vegetables, spice, and lots and lots of flavor.  For a really hearty meal, you can serve it with a carb of your choice.  I’ve served it with tortillas (flour or corn), cornbread, rice, and our favorite – creamy polenta (recipe below).

The following recipe serves two with a nice serving leftover for lunch the next day. To serve 4 to 5, just double the recipe and use a bigger skillet.  The cook times should remain the same. It’s that easy!

Continue Reading →

Comments { 61 }

Butternut Squash Risotto With Andouille Sausage

Risotto with roasted butternut squash and andouille sausage

 

In preparation of a new raised garden bed for next year, Bobby dug up an area of the yard last spring and started piling leaves and compost in it.  Low and behold, we soon had a couple of squash plants growing. We decided to just let them grow at the chance of getting something. We’ve never had much luck with volunteers before, but we thought “maybe this year”.  The two plants grew throughout the summer and, even though they were beautiful plants with a lot of leaves and blooms, we didn’t get very much. One produced two butternut squashes and the other, one cute little pumpkin.  Not very prolific, but at least we got something. I picked the first butternut squash around the middle of August and it sat on the countertop for a couple weeks, just waiting for the right inspiration to turn it in a meal. That inspiration came the day I brought home a pound of freshly smoked andouille from the Alpine Sausage Kitchen, a small German sausage smoke house in my neighborhood.  I love sausage with butternut squash so I decided to make this Roasted Butternut Squash Risotto With Andouille.

Continue Reading →

Comments { 44 }

Southwestern Pileup

PileupSW4_Web

 

This Southwestern Pileup was originally shared with my good friend, Swathi of the Zesty South Indian Kitchen who invited me over to share one of my southwestern dishes. The Southwestern Pileup is a delicious, spicy and hearty dish that one can find on the menus of many New Mexican restaurants. However, it is so easy to make, that I make it a lot at home for both brunches and suppers.  It’s extremely versatile in that you can change it up to fit your mood. You can add meat or go meatless, use pretty much whatever vegetables are in your crisper, and top it with with your choice of chile or salsa.

Continue Reading →

Comments { 52 }