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Red Chile Cheese Tamales

Red Chile Cheese Tamales #tamales


A mix of spicy red chiles, onion, garlic, and cheese give these Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales.  The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.

When I first started making these, I used roasted fresh New Mexico red chile and Parrano cheese.  Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.

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Apple Pecan Buttermilk Pancakes

Fluffy pancakes with apples, pecans and a touch of cardamom |


For the past year, whenever I made pancakes I would make my Cornmeal Ricotta Pancakes or these Raspberry Oatmeal Yogurt Pancakes by my friend over at Inspired Edibles.  Both have been our favorite pancakes for quite a while, but now they have some serious competition.

With this year’s plentiful and delicious fall apples, I’ve been making these Apple Pecan Buttermilk Pancakes.  They are so moist, and can be sweet or a little tart depending on the type of apples used.  The pecans add a bit of a crunch, and if you toast them first, you get a little extra flavor that complements the apples quite well.  Top the pancakes with warm maple syrup for a delicious weekend brunch.

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Bean and Red Mole’ Pizza

A simple pizza made on a flour tortilla and topped with beans and a spicy mole' sauce |

After making the New Mexico Red Chile Molé that I shared with you last week, I used it in a few new dishes before freezing the leftovers.  This Bean and Red Molé Pizza was one of those dishes.  It is a variation of a Mexican-style pizza that I usually make with red chile sauce.  The molé completely changed the flavor of the pizza making it a totally different experience and just as delicious.

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Quick & Easy Meal Ideas

Quick & Easy Meal Ideas @MJ's Kitchen |


We all have the need for a variety of quick & easy (Q&E) meals to fall back on for those nights when we just don’t have the time or the energy to put together an elaborate or time-consuming meal.  However, because we still want to eat good food that tastes like we did put a lot of effort into it, our quick & easy meals need to be delicious.

Today I’m sharing some of my favorite meals and meal ideas that I’ve been using for many years. They all take less than 45 minutes from start to finish and most take less than 30 minutes. I’ve also included links to some Q&E meals that I have on my list to try. I hope you find a few that you too, can use to make your life a little easier.

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Black Bean Tamales with Spicy Mango Sauce

Black Bean Chipotle Tamales with spicy mango sauce #vegan|


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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Coconut Crusted Tofu and Pineapple Bites

Coconut crusted tofu with pineapple and sweet chili sauce makes a great appetizer |

These Coconut Crusted Tofu and Pineapple Bites were inspired by two completely different sources – Soni’s Food’s Coconut Crusted Tofu with Spicy Mango and Cucumber Topping and this very cool Hot and Cold Soapstone Serving Platter from uncommongoods.  Wanting to incorporate more tofu into our diet, I got really excited when I saw Soni’s recipe and just had to give it a try. Unfortunately, the mango I had was not very good, so instead, I zoned in on the fresh pineapple sitting on the counter and started thinking about how I could use it instead.  Literally, a few minutes later this complimentary serving platter was delivered to my door and everything just fell into place.

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Fajita Style Bean Burritos with Red Chile

A vegetarian burrito with pinto beans and seared peppers and onions, smothered in New Mexico red chile sauce |


Back in a 2013 post I mentioned there were two dishes that Bobby brought into our kitchen from his college days that have remained dinner staples for over 40 years.  One was a green bean and potato dish and the other was the pinto bean burrito.  Of course both have been enhanced over the years, but they still remain two of our favorite comfort foods.  Bean burritos during our college days were canned pinto beans rolled in a flour tortilla with cheese, sour cream and Rotel green chile tomatoes. Once we moved to New Mexico, the salsa was replaced with a smothering of red chile, the canned beans with pressure cooked dried beans, and the toppings…well that changes on and off because of all of the possibilities.  However, one topping that we repeatedly choose is quick seared onion and sweet peppers.  We call these burritos our Fajita Style Bean Burritos.

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A Tantalizing Collection of Soups and Stews

A Tantalizing Collection of Soups and Stews |

When the cold weather just doesn’t want to go away, there is nothing better than a steaming bowl of soup or stew.  Below is a collection of recipes that will not only warm you up, but make you feel good inside and out.  And no matter what your diet – vegan, gluten-free, dairy-free or carnivore – you’ll find several soups to keep you warm, healthy and happy. Continue Reading →

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Sweet Pepper Stew (aka Peperonata)

A peperonata stew with sweet peppers, tomatoes, capers |


Sweet Pepper Stew is a version of the Italian dish – Peperonata – that is normally made in the fall when there is an abundance of different colored sweet peppers. However, several years ago Bobby made this lovely dish for me for Valentine’s Day and it’s been our traditional Valentine’s Day dinner every since.

Buying organic fresh sweet peppers this time a year is not cheap, but this dish is well worth the price. To the peppers we add frozen tomatoes and basil from our summer garden, along with a few capers.  After resting in the refrigerator overnight, this sweet pepper stew becomes quite “juicy” from the tomatoes and flavorful from the melding of all of the wonderful ingredients.  You can eat it by itself, or serve it with a nice baguette or homemade bread.  It’s also quite good over creamy polenta.  Finish your meal off with a Coffee Scented Chocolate Pot for a delicious and memorable Valentine’s Day home dining experience.

What is your traditional Valentine’s Day meal?

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