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Easy Spiced Pickled Chile Peppers and Onions

A quick and easy pickled chile peppers and onions with a hint of anise | mjskitchen.com

 

Each year I try to plant a few different types of chiles, but this year I only managed to plant one type – the Santa Fe Grande chile pepper. Just two plants have been quite prolific and are still producing.  With my first big batch, I made a quart of these pickled peppers which I make every year.  Last week I had picked enough to do even more pickling.  Instead of using the same recipe, I changed it up a bit and made these Pickled Chile Peppers and Onions as well as fresh chilli in olive oil that I found over at With a Glass.  These recipes yielded two completely different flavors and both were excellent.

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Pineapple Coconut Popsicle (only 3 ingredients)

Coconut Pineapple Popsicle with fresh cherries - just 3 ingredients. mjskitchen.com

 

For those of you experiencing a hot summer or not, let me introduce you to a cold and refreshing, guilt-free Pineapple Coconut Popsicle with a few fresh cherries thrown in for your enjoyment. This is a tasty treat to help you stay cool while the temperatures around you soar.

To make this mouthwatering treat you only need three ingredients, a blender and six popsicle molds. The most difficult part of the process is having to wait for them to freeze.

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Roasted Chile Cheese

Roasted chile cheese is a mix of roasted New Mexico chile, 3 cheeses, lime, and a few other ingredients. Makes a spicy party dip or filling for a grilled cheese. mjskitchen.com

 

Roasted Chile Cheese is a twist on the traditional pimento cheese.  However, instead of roasted pimento peppers, roasted chile cheese is a mix of roasted New Mexico red and/or green chile, three cheeses, green olives, and a bit of this and a bit of that.  It has no mayonnaise or salad dressing as a pimento cheese might have making it a pure celebration of the marriage of roasted chile and cheese.  It’s sweet.  It’s spicy.  And it’s darn good!!!

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Smoked Salmon Appetizer – Four Ingredients

A quick & easy appetizer of smoked salmon, capers and onion mjskitchen.com

 

This smoked salmon appetizer is a delicious bite that will make everyone happy, and that honestly takes no more than 15 minutes to make, provided you don’t smoke the salmon yourself.  You’ll love hearing your guests going “YUM” with the first bite.  So if you enjoy smoked salmon and want to celebrate its flavor, not hide it, this is a great little appetizer.  Four ingredients are all you need – salmon, capers, onion and just a touch of mayo. Crackers or crispy toasts (o.k. that’s five) are used to serve it. Apples can be used in place of crackers or just added to the plate as a sweet crispy accompaniment.

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Conversation With a Cheesemonger

A conversation with Derrick Sanders, Cheesemonger at the Nob Hill La Montanita Co-op

Derrick Sanders, Cheesemonger @ La Montanita Co-op | mjskitchen.com

The other day I was perusing the cheese section at the Nob Hill La Montanita Co-op looking for a particular cheese. When I couldn’t find it I asked Derrick, the cheese clerk for help.  You know what it’s like having a sommelier help you select a wine to go with your meal?  Well, that’s how I felt with Derrick helping me select a cheese.  This guy knows his cheese!  So rather than keep Derrick’s knowledge of cheese to myself, I thought I would share some of it with you.

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Tarragon Lemon Quick Bread

A slightly sweet lemon quick bread flavored with black pepper and tarragon #quick #bread | mjskitchen.com

 

The first time I made this Tarragon Lemon Quick Bread was out of curiosity.  A friend shared this recipe and after reading the list of ingredients I just couldn’t imagine how a bread with tarragon, lemon and black pepper would taste, so I had to make it.  Well…it was love at first bite!  Over the past year or so, I’ve made this bread several times, with a couple of minor changes to the original recipe, but nothing that affects the final flavor of the bread. The changes are noted in the Kitchen Notes.

If you love tarragon like I do, then you are going to love this bread. Not only does it just taste good, it’s so easy to make. You can have it in the oven within 20 minutes from the start, and, even with an ingredient change now and then, it never fails. It always comes out perfect and delicious.  It’s not a tall quick bread, but it’s not dense either.  It’s light and moist with a touch of sweetness, making it a wonderful breakfast bread as well as a nice complement for your afternoon tea.

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Roasted Red Chile Spread

Roasted red chile spread - use as a sandwich spread, for pasta, seasoning for soups and other dishes | mjskitchen.com #redchile

 

It’s October which brings about the last of the green chile season but the beginning of the short, and oh so sweet, fresh red chile season.  Toward the end of chile season, farmers let some of the green chile stay on the bushes allowing them to turn red.  When the red chile is picked, it is either strung into ristras or sold just like green chile. Here in my area of New Mexico, the amount of fresh red chile sold at the market is limited, so one needs to keep a careful eye out for its arrival and buy it quickly. It will be gone within a couple of weeks.  Normally, mild, medium, and hot chile are all available, but this year I could only find hot and mild. The mild was quite mild, but was still meaty with that amazing roasted red chile flavor; and the hot…same sweet flavor, but HOT.  If you haven’t tried roasted red chile, then it’s something you need to try.  There’s really nothing like it.

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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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Grilled Cheese with Urfa Biber Chile

Urfa Biber chile and toasted pinon (pine) nuts make a great grilled cheese sandwich | mjskitchen.com #grilledcheese #urfabiber

 

Recently, I read an article about grilled cheese sandwiches and after reading the article I skimmed through the comments where it became quickly apparent that there are a number of people that think it’s sacrilege to add anything to a grilled cheese other than cheese.  Well, I’m not one of them. 🙂  Personally, I find a grilled cheese sandwich with ONLY cheese to be rather boring. However, it doesn’t take much to change that. One or two additional ingredients can take a grilled cheese from boring to downright exciting.  And downright exciting is what you get with this grilled cheese with roasted urfa biber chile and toasted pinon nuts.

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