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Braised Red Chile Chicken and Vegetables

by mj on April 2, 2013

This braised red chile chicken recipe might remind you somewhat of the Hungarian dish – Paprika Chicken. The paprika pepper that creates a rather spicy and rich tasting Paprika Chicken is similar to that produced by the red chile powder used in this dish. However, that’s about as far as the similarities between the two dishes go. Paprika chicken uses cream or sour cream and is usually served over pasta, neither of which is the case here.

Braised Red Chile Chicken and Vegetables is actually more of a southwestern dish with some Mexican components as toppings. Instead of paprika I use New Mexico red chile powder and other traditional southwestern seasonings. The base or sauce is created using strained or crushed tomatoes which, once cooked down, create a rich sweet and spicy sauce. Because of this rich sauce, this dish can be served over rice, grits or polenta, or with flour tortillas that can be used to scoop it up so that nothing goes to waste.

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Not My Aunt’s Chicken Pot Pie

by mj on March 24, 2013

I’ve been tied up for a couple of weeks, so my wonderful sister Nadalyn, has graciously stepped in and made us a chicken pot pie. Before I turn this over to her, I have to say that this recipe is SO Nadalyn. I cook meals with a lot of leftovers because I learned not to waste anything from my mother, but Nadalyn – she has taken it to a whole new level. She is the frugalista of leftovers and this chicken pot pie is a great example. It’s all yours Babe…

My husband’s aunt and uncle made a living running a diner in a small rural town. They were the sweetest, kindest, most generous couple you ever met. Honestly, I think that was the main reason people ate at their diner, and also the fact that their diner was one of only two sit-down eateries in town. His aunt’s chicken pot pie was her staple. It was the diner’s special every day and the dish she brought to all family gatherings. Unfortunately, we use to say that the closest a chicken got to her pot pie was if one ran past on the road. The dish consisted primarily of a small bag of frozen mixed vegetables in thickened chicken stock covered with a pie crust in a restaurant size baking pan. It was a game among us seeing if anyone would actually find a piece of chicken in their serving of pie. That’s where I got the tongue-in-cheek name for my dish.

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Orange Ginger Chicken Salad

by mj on June 8, 2012

June is here and it’s HOT! The oven is officially off for the next 3 to 4 months, so meals are either grilled, cooked on the cooktop or not cooked at all. Neither Bobby nor I like eating hot or heavy meals in the summertime. We eat lots and lots of salads and this Orange Ginger Chicken Salad is one of our summer staples. The chicken breasts are pan fried on the cooktop and the rest of the salad is washed, chopped and plated. A simple dressing with crystallized ginger and orange juice is poured over the top and voilà! We have a healthy, hearty, and very tasty meal.

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A Celebration of Garlic

by mj on May 21, 2012

For anyone who has been following my blog for more than a day knows that I LOVE, I mean LOVE garlic! So in honor of this versatile and tasty bulb, I am dedicating this post to all foods garlic. Through the last several months I have found others that celebrate garlic as much as I do, so I am sharing their love and my love with you through a variety of recipes, all of which use a respectable amount of garlic. Cook and Enjoy!
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Green Chile Grilled Cheese Sandwich

by mj on April 27, 2012

My friends and family will all tell you that I’m not big on sandwiches; however, I do like grilled sandwiches. So in honor of National Grilled Cheese month, I’m sharing a Green Chile Grilled Cheese or more appropriately called Green Chile Turkey Enchiladas Grilled Cheese Sandwich, but that name is just a little too long. There’s also a similar sandwich called Albuquerque Turkey – so lots of inspiration for this sandwich!

If you like green chile chicken or turkey enchiladas, then you’ll love this sandwich! It’s made with New Mexico roasted and chopped green chile, avocado, turkey, and of course – cheese. How can you not love that?

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An Old Stand-by for Grilled Chicken

by mj on August 13, 2011

Whenever I don’t want to think about what to cook, I just throw together an old stand-by. For chicken – it’s my soy-ginger grilled chicken. It is so easy that you really don’t have to measure anything which is a good thing since I don’t measure anyway. I just throw the ingredients in a large bowl, whisk, add the chicken and toss to coat. The rest is up to Bobby. See how easy that was for me?

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Chicken and Cantaloupe Salad

by mj on July 9, 2011

It’s hot, it’s dry and all we feel like eating is something cool and refreshing. So when the co-op had organic cantaloupe on sale , I couldn’t resist buying a few. There’s nothing more refreshing than cold, sweet melon. My favorite way to eat cantaloupe is to get it really cold, cut the melon in half, scoop out the seeds, add a touch of salt, and eat it right out of the rind. However, there are so many other ways to eat cantaloupe.

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Thai Chicken and Vegetables

by mj on May 24, 2011

I love Thai food – some really unique flavors and oh so spicy. So playing with incorporating Thai flavors into my own dishes has been a lot of fun. For this recipe I took a typical chicken and vegetable pasta dish and added a twist - Thai red curry paste and fish sauce. The curry paste provides the heat and that can be controlled by how much paste you use. We typically go for medium (1/2 tsp. paste), but one of my brothers loves things hot, so 1/2 tsp. isn’t near enough for him.

Like any chicken and vegetable recipe there is a lot of versatility, so be sure to see Kitchen Notes for some ideas.

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