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Black Bean Tamales with Spicy Mango Sauce

Black Bean Chipotle Tamales with spicy mango sauce #vegan| mjskitchen.com

 

It’s time for another tamale recipe!  I don’t know about you, but I love making tamales. Some people enjoy spending a couple of hours making a cake, but me, I’d rather spend it making tamales.  These Black Bean Chipotle Tamales were made with black beans, a little onion, sweet pepper, and a chipotle seasoned masa.  For this batch, I used canola oil, but I’ve also used melted butter. I quit using lard in my tamales years ago.

If you’ve seen my other tamales recipes you know that I prefer to mix the filling in with the masa rather than apply them separately.  It makes the assembly process much easier and faster. It only takes about an hour to make the filling and the masa, and to assemble the tamales.  Once that’s done, you just place the tamales in a steamer for 1 to 1 ½ hours, and go relax, read a book, have a beer.

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Asian Style Sweet Chile Sauce

A quick and easy sweet and spicy chile sauce | mjskitchen.com

Once you see how easy it is to make an Asian-style sweet chile sauce (aka Thai sweet chili sauce), you’ll never buy it again.  I’ve been buying this for years and have gone through many, many bottles, but after looking through a variety of recipes and seeing how easy it is to make, I decided to give it a try. Using a few standard items from my pantry, the process from start to finish took less than 15 minutes and the result was better than what I have been buying!  By making it from scratch, I was able to adjust the sweetness, the spiciness, the flavor, and thickness to my preferences.

The recipe below makes just short of a cup of chile sauce, is less sweet and thinner than what I buy.  I find the store bought sauce too thick for my needs so I’m always adding water to thin it.  If you like yours thicker, then just add an additional teaspoon of cornstarch to the recipe below.

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Aji Panca Chile Paste

A rich, smoky, spicy paste made with aji panca chilies from Peru | mjskitchen.com

 

Thanks to my chile loving soul mate, European blogger friend, Sissi of With a Glass, I have now had the privilege of tasting a new chile…the Peruvian Aji Panca chile.  Thank you Sissi!!!!  What a chile!  A few weeks ago, I received a bottomless package of goodies from Sissi that consisted of products from all around the world – biscuits from Switzerland, chocolate from France, spicy seasoning from Japan, and dried aji panca chile from Peru (just to name a few).  Of course I zoned in immediately on the dried chiles.

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Pico de Gallo with Pickled Peppers and Chipotle

 with pickled peppers and chipotle flakes | mjskitchen.com #salsa

 

Last week I showed you how to make Quick and Easy Pickled Peppers.  This week a few of those pickled peppers came together with some fresh garden tomatoes and chipotle flakes to make a delightfully tasty pico de gallo.  Bobby and I have eaten three batches of this in the past few days because it’s so addicting and we wanted to get the seasoning just right.  Lucky us. :)

Pico de Gallo with Pickled Peppers can be used as a dip or a topping for tacos, tostadas, burritos or a nice bowl of pinto beans.

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Green Chile Crab Cakes with Horseradish Sauce

Easy crab cakes with roasted green chile and horseradish sauce | mjskitchen.com

 

Crab cakes are one of those foods that can range in texture from a dry, crumbly cake of mostly bread crumbs to a very soft mass of mayonnaise and crab meat – and I think I’ve had them all. Even though I make crab cakes at home, I still order them if they are on the menu because I love crab cakes! I was so disappointed with some cakes that I ordered the other night (they were the soft mass I referred to) that I had to come home and make mine just as a reminder of how good crab cakes could be.

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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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Smothered In Red Chile Sauce

Smothered in Red - A collection of dishes smothered in New Mexico red chile sauce @MJsKitchen

Every fall we buy either a ristra or a sack of dried red chiles and then use them throughout the year for New Mexico red chile sauce, chile paste, chile infused oils, or to season soups or casseroles. In the early summer I try to use up any remaining pods by making a huge batch of red chile sauce. So with so much sauce now sitting in the freezer, I thought I would gather up a bunch of recipes that use red chile sauce and share them with you in one post.

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Red Chile Sauce from Powder

Red Chile Sauce made from chile powder mjskitchen.com @MJsKitchen

 

My usual red chile sauce is made from New Mexico dried red chiles pods, but every once in a while a reader asks about chile sauce made from red chile powder. So today I’m sharing a recipe for red chile sauce made from red chile powder.  The red chile powder I use is from New Mexico of course; however, this recipe can be used for just about any type of red chile powder. (See Kitchen Notes)  The three sauces you see in the picture below are from three different chile powders:

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Green Chile Salad Dressing with an Apple Salad

Apple, celery, and radish salad with a Green chile dressing. mjskitchen.com

 

Before we talk about this Green Chile Salad Dressing and the Apple Salad, let’s talk about homemade salad dressing.  Salad dressings are the easiest things to make from scratch and dressings made at home are so much better than what you pay $5 a bottle for at the grocer, plus you can control what goes in them.  All you need in your pantry are a few different types of vinegars, a couple of good oils, some herbs and spices.  Other possible ingredients include mustard, mayonnaise, horseradish, buttermilk, yogurt, and my favorites – lemon and lime juice.  In Kitchen Notes you’ll find the “rules” I follow for making salad dressings.

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