Tag Archives: bread

Hatch Chile Fiesta Bread

Hatch Chile Fiesta Bread is a yeast bread made with whole wheat and AP flours, and Hatch red and green chile. | mjskitchen.com


This Hatch Chile Fiesta Bread was inspired by the fiesta rolls I used to get at The Flying Star in Albuquerque whenever I ordered the breakfast egg sandwich.  The rolls were yeast rolls with green chile and cheese, which, as you can imagine, made for a very tasty bite of sandwich. Since Bobby and I love a good bread, I tackled making a loaf of yeast bread with chile and cheese.  It took a couple of loaves to get the texture right and solve the moisture problem created by the chile, but once that problem was solved, I knew I would be making many more loaves of this fiesta bread.

Because of the chile, this Hatch chile fiesta bread is more moist than most yeast breads and less dense; however, the flavor is awesome and it is the best bread ever for a grilled cheese turkey sandwich.  It also makes a tasty egg in a basket breakfast as well as a breakfast egg sandwich.  If you include hot chile in the mix, you get a nice spicy kick with every bite.  To provide this spicy kick I used some of the hot Sandia chile I got from The Hatch Chile Store. as well as some of their medium Big Jim chile.

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Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. | mjskitchen.com

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We can’t let summer end without a calabacitas dish – a dish with corn, summer squash and New Mexico’s roasted chile.  In years past, I’ve dished up a few other versions of calabacitas which you can find listed at this end of this post.  This year’s recipe is Calabacitas Cornbread, cornbread with zucchini, corn, roasted chile and cheese.  With all of these ingredients, calabacitas cornbread is a meal in itself.  Just serve with a few homegrown tomatoes and you’re all set for an enjoyable and filling meal.  You can also serve smaller portions as a side for any meal that screams for a piece of cornbread.

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Aloo Paratha/Aloo ka Paratha: Potato stuffed flat bread

Indian flatbread stuffed with a spicy potato mixture by Zesty South Indian Kitchen mjskitchen.com


Bet some of you are probably thinking – Is MJ taking on Indian Cuisine?.  NO!  I’m going to leave that to the experts, and the expert that made these beautiful parathas (Indian flatbreads) is the lovely Swathi of the Zesty South Indian Kitchen.  I first introduced Swathi to you about a year ago when she asked me to share my Southwestern Pileup on her site.  Now she is doing me the great favor of sharing one of her authentic Indian recipes on my site.  Swathi is from Trivandrum Kerala, India, and currently living in Texas. Her Ph.D. studies in Microbiology allowed her to work in Japan, Sweden and the United States.  As a result of this worldwide exposure, she has a love of ALL foods and her site is full of delicious recipes from all around the world.  For this post I asked her to share a traditional Indian recipe and I was so thrilled when I saw these gorgeous pictures of paratha!!!  I love paratha and am thrilled that she is sharing this recipe you.  I hope you enjoy.

It’s all yours Swathi!

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Multigrain Sandwich Bread

Multigrain sandwich bread made with a variety of grains and sunflower seeds. A wonderful PB&J bread!

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There are just some recipes that are so good and work so well for one’s every day enjoyment, that it’s hard to move on and try something different.  This Multigrain Sandwich Bread is one of those recipes.  I started making it in the winter of 2012 and except for the 3 summer months when it’s just too hot to bake, I’ve been making at least two loaves a month.  It works great for just about any type of sandwich – turkey, grilled vegetable, grilled cheese – and Bobby says it’s his favorite bread for peanut butter and jelly.  I’m a big toast and jam person so I just love toasting a slice and slapping on a little homemade jam – like strawberry, apricot, or my other favorite – mixed berry jam.  YUM!

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Brandied Orange Marmalade Quick Bread

Quick bread with orange marmalade and Cointreau


A few months ago I saw a muffin recipe over at Baker Street for brandied orange marmalade muffins (shown on the computer screen).  The recipe sounded absolutely delicious, except – it was for muffins, something I rarely eat, have never made, and really have no interest in making.  However, I do love a good quick bread. So I decided to try making a quick bread using the same recipe.  I followed the recipe pretty much to a tee, including preheating the oven to 400° F.  That was the only thing I ended up changing. Fifteen minutes into the bake, I noticed that the bread was already starting to brown on top. So I turned the temperature down to 350° F and cooked for another 35 minutes. The bread turned out GREAT! I will definitely be making this again once I have another jar of orange marmalade!

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Never Fail Buttermilk Cornbread

Never fail Buttermilk Cornbread. #cornbread #recipe @MJsKitchen mjskitchen.com


When I posted my Green Chile Succotash recipe I strongly suggested serving it with buttermilk cornbread. So here is my never fail buttermilk cornbread recipe!

I have no idea how many years I’ve been making this buttermilk cornbread. I don’t even know where it came from because I’ve been making it from memory forever.  Back in the pre-computer days I finally had to write it down in one of my recipe journals so Bobby could make it when I was out of town. It’s one of his favorite foods and that goes for me too!  This buttermilk cornbread recipe is fast and easy, and the result is a moist and oh SO delicious cornbread. Enjoy!

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Cranberry Bread – Tried and True

Cranberry Bread,Tried and True #quick #bread @mjskitchen

Every once in a while you come across a recipe that doesn’t need to be changed.  It worked the first time, then the time after that and every time after that.  This is the case with this cranberry bread recipe.  I made it for the first time December of ’74 and have made it pretty much every year since then.  So where did this awesome recipe come from?

One of my bridal showers in ’74 was hosted by the women of my mother’s Sunday school class.  The attendees were the hostesses and several neighborhood moms and friends of my mother. One of the presents was a cookbook: A Cook’s Tour of Shreveport– A Dash of the Old South.

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Pumpkin and Chestnut Soup

A beautiful Pumpkin chestnut soup served with red chile crackers #chestnuts #crackers @mjskitchen| mjskitchen.com


Several things inspired me to make this soup:

  • A cute little pumpkin sitting on the windowsill looking for a purpose other than just being cute
  • The local co-op having fresh Chestnuts for half price
  • It’s fall and the weather has turned chilly, so it’s soup time!
  • New plates that friends gave me for my birthday that were perfect for pumpkin soup!

With all that inspiration, how could I not make it?!

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Herb Bread

I had forgotten how much fun it was to make bread!

A herby, yeasty Herb Bread #bread @mjskitchen

During the first few years of our marriage I made pretty much all of our bread.  Then my career, travel and life got in the way.  I’ve been itching to get back into making it and finally that itch got the best of me.  I knew it was going to happen when I saw the recipe for the Macaroni Grill Bread on Kneady Sweetie’s site.  It was an herb bread finished off with butter and salt.  What a great place to start!! However, as always, I made a few, actually several changes to the original recipe. I used the same yeast, water and flour amounts, then went wild with the herbs. I love a good herb bread and this is definitely a good one!

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