Three Onion Green Chile Soup – Served Cold

Stay cool with this cold Three Onion Green Chile Soup topped with toasted pinon, herbs and sour cream. #greenchile | mjskitchen.com

Green chile season is quickly approaching.  Picking should start within the next couple of weeks, so what better time to begin introducing some new green chile recipes. Last year I started with this Baked Blooming Onion with Hatch Chile, so in keeping with the onion and green chile theme, here is a Cold, Three Onion Green Chile Soup.

Cold soups help us get through the long hot summer, so they are a favorite meal this time of year.  This three onion green chile soup is a tasty cold soup with a richness created from the use of three different types of onion and a little spice from roasted green chile.  For a bit of sweetness and crunch, this soup is topped with a dollop of sour cream and toasted pinons (pine nuts).  Serve with a simple grilled cheese of cheddar and bacon bits or your favorite for a complete meal.

For links to more chilled soups, a couple grilled cheese sandwiches, and a list of New Mexico fresh green chile suppliers, check out the links at this end of the post.

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Smoky Apricot Barbecue Sauce

A spicy and smoky apricot barbecue sauce. Great with smoked ham, pork and chicken. #apricot #sauce #BBQ @mjskitchen

Does barbecue sauce really need ketchup or tomatoes to be called a barbecue sauce?  If so, then I’m breaking the rules with this Smoky Apricot Barbecue Sauce.  This sauce has most everything that one would find in a BBQ sauce, except for a tomato or tomato based product.  The tomato is replaced with apricot, but other common BBQ ingredients – vinegar, mustard and a bunch of chile powders – remain, turning sweet apricots into a smoky and spicy sauce for topping BBQ sandwiches and basting for a variety of meats and possibly vegetables.

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Apricot Clafoutis and What To Do With Lots of Apricots

Apricot Clafoutis - A delightful custard type dish with fresh apricots and a touch of sweetness. | mjskitchen.com

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As you’ll see in the second part of this post, I’ve been dealing with a great crop of apricots this year.  Because of a warm spring with no late frost, the apricot trees in the area produced quite heavily.  Thanks to my gracious neighbor, I was able to gather enough apricots to jam and freeze, plus try out a couple new recipes – one recipe being this Apricot Clafoutis – a light custard with sweet and tasty apricots. Because of the sweetness of the apricots, this Apricot Clafoutis requires very little sweetener – just a little maple syrup and a sprinkle of brown sugar.

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Pita Pockets with Cabbage Apple Slaw and Green Chile Dressing

Pita pockets with a cabbage apple slaw and green chile dressing #greenchile #slaw #pita | mjskitchen.com

This cabbage apple slaw pita pocket is a recipe I’ve been making for decades with little changes here and there for variety.  The most recent change was the addition of green chile dressing.  This dressing is made with homemade mayonnaise (recipe below), Dijon type mustard, and a generous  amount of green chile spice mix.  The green chile mix adds a bit of a bite to the slaw as well as the delectable flavor of green chile.  So good!

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Arugula, Fresh Peas and Orange Salad

A simple salad with arugula, fresh peas, and orange #salad #arugula #sweetpea @mjskitchen.com

This simple spring salad with arugula, fresh peas and orange was inspired by Anne’s Lemon Tarragon Vinaigrette over at A Salad for All Season.  Anne recommended using the vinaigrette over a plate of greens or a side vegetable, so why not both in a salad.  The flavors in the vinaigrette are a nice complement to this light salad with arugula, fresh peas, and orange topped with toasted sunflower seeds.  (Yes, I forgot the sunflower seeds for the photos. Whoops!)

Its flavors and textures make this salad a nice side for just about any meal.  We’ve had it with lamb chops, spicy smoked short ribs, and a Fennel-spiced Ham and Mushroom Pasta. It was a great complement for each of these entrees.

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Red Chile Chilaquiles and SE Arizona-Part II

Red chile chilaquiles made with New Mexico red chile, queso fresco and egg. mjskitchen.com

 

Chilaquiles (chē-lä-ˈkē-lās) is a traditional Mexican dish made with fried corn tortilla chips, a red or green chile sauce or salsa, cheese, fried eggs and complementary toppings.  I was introduced to a Sonoran version of red chile chilaquiles during a recent visit to Tucson. The Sonoran chilaquiles were as simple as they could get – corn tortillas with a tomato-based chile sauce, queso fresco and fried eggs, served with a side of black beans. Simple and hearty, though not spicy, and a very tasty way to start the day.

Following the simplicity of the Sonoran chilaquiles, I’ve been making red chile chilaquiles at home using New Mexico red chile sauce, a Mexican style cheese, some simple toppings, and fried egg. Because there are so many toppings that  complement this dish, you can change the flavors of this dish each time you make it.  It’s a meal you can make over and over again and never get tired of.

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Mama’s Southern Peach Cobbler and The San Pedro River Valley

A traditional southern peach cobbler - quick & easy & delicious #peach #cobbler | mjskitchen.com

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My Mama’s Southern Peach Cobbler is the recipe that, during my lifetime, I’ve eaten more than any other recipe and probably have made it more than any other recipe.  This is a cobbler recipe that has been passed down through the generations in many southern families.  My grandmother passed it down to my mother and then she passed it down to all of her kids.  It’s easy, delicious, and just downright fun to make.  You can use just about any fruit or combination of fruit.  A side of ice cream or whipped cream is a nice finish, and in the case of peach cobbler, ice cream and whiskey sauce is the ultimate Mardi Gras dessert.  I hope you enjoy!

And to all you moms out there – Happy Mother’s Day!!!!!

In addition to peach cobbler, I’m sharing some pictures from the first part of our recent road trip – our time in the San Pedro River Valley.  Click the link to jump to the road trip.

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Ideas for Your Cinco de Mayo Party

Spicy Cinco de Mayo recipes for your Cinco de Mayo Party #cincodemayo #chile #mexican @mjskitchen

 

Still working on your menu for Cinco de Mayo?  Hopefully, this list of Cinco de Mayo recipes will tempt you to add a couple more dishes.  The spiciness and the flavors in these recipes will have your guests dancing in the kitchen.

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Egg Quesadilla with Red Chile and Cheese

An egg quesadilla with red chile and cheese. An easy, high protein breakfast. #egg #quesadilla mjskitchen.com

 

Whenever I can’t think of something for breakfast or lunch and I don’t want to spend a lot of time cooking, this egg quesadilla is my old standby.  It has only four ingredients – eggs, corn tortillas, cheese and a red chile paste – all of which can be found in my refrigerator at most any time. This egg quesadilla takes about 15 minutes making it a quick & easy breakfast or lunch.  In addition to being quick & easy, it’s a very tasty meal and provides an ample amount of protein.

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