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Pico de Gallo with Pickled Peppers and Chipotle

 with pickled peppers and chipotle flakes | #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 | #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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Persimmon Cranberry Parfait

A simple persimmon parfait made with granola and yogurt. Nothing fancy, just good.


Next time you get a craving for something sweet and healthy, delicious and easy to make, give these Persimmon Cranberry Parfaits a try.  They’re nothing fancy but they definitely will make you feel like you’re eating something fancy.  Fresh persimmons and dried cranberries are heated in orange juice and a splash of liquor, then layered with yogurt, granola and a few chopped nuts.  A delicious little treat in less than 15 minutes!

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Spiked Poached Pears

Pears poached in apple cider, Cointreau and spice

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One of the flavors of the fall that I really enjoy is that of a perfectly poached pear.  Poaching transforms an under-ripe, rather tasteless pear into a tender and delicately flavored bite.  This Spiked Poached Pear recipe has been used for many types of pears and the outcome has been the same every time – delicious! The trick with poaching pears is to start with firm, a bit under-ripe pears. A soft pear that is ready to eat should just be eaten and enjoyed.  If you try to poach it, it will turn to mush.  However, if you have some pears that need a day or two before they are ready to bite into, then poach a few of them.  You’ll love the results.

In this recipe the pears are simply peeled and set into a relatively small amount of fruit juice with a touch of sweet liquor and some spices.  The recipe below is a combination of ingredients that we thoroughly enjoy; however, I do change it up a little here and there depending on what ingredients I have available.  For example, the liquor is quite versatile. You can omit is altogether or substitute with another sweet wine or liquor.  The fruit juice – the liquid base – can be just about any fruit juice you have on hand.  And the spices – those are easy to change up.  See the Kitchen Notes for variations.

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Red Chile Garlic Bread with Manchego Cheese

Red Chile Garlic Bread with Manchego Cheese #redchile #manchego @mjskitchen

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During our last kitchen remodel, I replaced my 1980’s microwave with a combination microwave convection oven.  Let me tell you folks, this is now one of my favorite appliances, second only to my stovetop.  One of the things I love about it the most is that it is small enough to allow me to bake during the summer. The heat it puts out is negligible in comparison to our regular oven.  One of the items I love baking in it is this delicious Red Chile Garlic Bread.

This red chile garlic bread is very similar to a focaccia in that it’s flat and I poke holes in the dough to place chunks of Manchego cheese.  But that’s where the similarities stop.  There are no herbs nor olive oil and it’s definitely not Italian.  Instead there are three types of chile powders, some roasted garlic, and chile infused oil that are all combined into a paste.  This paste is then incorporated into the dough, and right before placing in the oven, cubes of cheese are pressed into the dough.  It’s SO good and SO easy to make!  You can make it by hand or use your Mixmaster with a dough hook.

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Chile de Arbol Salsa

Chile de Arbol salsa is a tomato based salsa made with chile de arbol peppers


In my pinto beans post I mentioned that I had received a great package of goodies from Diaz Farms in southern New Mexico.  Along with the pinto beans, there was a bag of dried chile de arbol peppers with a request for a recipe for the Diaz Farms website.  Having never used chile de arbol before, I was quite excited about the challenge.  However, before we talk about the Chile de Arbol Salsa recipe, let’s talk about the pepper.

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A Simple Snack with Apples, Walnuts and Raisins

A simple snack with apples, walnuts, raisins and cinnamon.


Now for something completely different…

In the late 80’s Bobby and I spent a week with some friends on a houseboat on Lake Powell, a lake on the Colorado River in the southwestern U.S. During this trip we were introduced to this wonderful, simple snack with apples, walnuts, raisins and a touch of cinnamon. Thank you Donna! I can’t even begin to tell you how many times I’ve made this snack over the years. I always had a bag of it in my backpack at the start of a backpacking trip.  We’ve taken it camping, on road trips, and on numerous hikes. Because it only takes 5 minutes to throw together, it’s perfect for your lunch bag or an afternoon snack. Aside for the fact that it is just downright delicious, this simple snack with apples also keeps for a couple of days with or without refrigeration, making it a snack that you can take just about anywhere and never get tired of eating.

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Thai Tea Apricot Smoothie

Thai Tea Apricot Smoothie with Mango, maple syrup (if needed), and yogurt.


Now that it’s spring I’m really focused on getting last year’s produce out of the freezer to make room for this year’s. A couple of weeks ago I used some of the corn and a roasted bell pepper in my Braised Red Chile Chicken and Vegetables, and then finished off the roasted bell peppers in the Roasted Bell Pepper Cheese Spread.  For several weeks I’ve been working on the abundance of frozen apricots from last year’s prolific crop.  One of the things I’ve been making is the smoothie:  apricot smoothies, apricot banana smoothies, apricot peach smoothies and my favorite – Thai Tea Apricot Smoothie.

Several weeks ago I came across a simply delicious Thai Iced Tea recipe over at my friend’s blog  – Wok with Ray.  I immediately ran out and bought a one pound bag of Thai tea, the smallest size bag the Asian market sold.  With all that tea Bobby and I have been able to mix up our afternoon tea time with Chai tea and Thai tea as well as play around with other uses for Thai tea. When developing this Thai tea apricot smoothie, I went with the orange color of Thai tea and selected apricots and mango as the fruits.  What a delicious way to get your vitamins and morning caffeine all in one drink.

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Green Chile Pecan Cheese Spread

Green Chile Pecan Cheese Spread is a quick & easy snack or appetizer #green #chile #cheese @mjskitchen |


If you enjoyed the Roasted Bell Pepper Cheese Spread from a few days ago but wanted something with more of a kick, you’re going to love this Green Chile Cheese Pecan Spread.  It is as easy to make, if not easier, and it’s just as delicious. So for all of you lovers of spicy foods, this one is for you! No fancy ingredients except for maybe the green chile which may not be available to some of you, but never fear – in the Kitchen Notes I provide some suggestions for alternative chiles.  The cheese is cream cheese so nothing fancy there.

Just like the bell pepper cheese spread this green chile pecan cheese spread can be served with bagel chips, pita chips, or any chips for that matter.  You could also spread it on a flour tortilla, roll the tortilla, and cut into little bite size snacks. Just be sure to refrigerate for an hour before cutting.  It will make the cutting process much easier.  This morning I just spread it on half a bagel and had it for breakfast with a cup of tea.  No matter how you dish it up, you’re going to love it!

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