Tag Archives: easy

Pear Apple Cobbler – A Twist on an Old Favorite

A pear apple cobbler for two | mjskitchen.com


My absolutely favorite dessert is my mama’s southern peach cobbler.  It is SO easy to make and you can use any fruit that is in season or that you have in the freezer (it’s just that peach is the best :)). I’m calling it “classic” because it is one of those recipes that goes back several generations. My southern grandmother made it and I’m sure she got the recipe from her mom.  My mother made it all of the time and I am continuing with the tradition.  I call it “southern” but a friend of mine that was born and raised in New Mexico by native New Mexican parents has used the same recipe all of her life as well. So go figure.  It’s obviously made and loved by a lot of people.

The only problem with the recipe is that it makes enough for 6 people. Since it’s just the two of us, that means Bobby eats two servings and I eat the rest. 🙂 I have no willpower when it comes to this cobbler. If it’s sitting on the counter, I’ll take a bite every single time I walk through the kitchen.  Before you know it, it’s gone.  In an effort to be good, I decided to experiment with the recipe, by cutting back on the quantity as well as the fat and sugar.  The result was excellent!  The first time I made these individual servings I used a Bosc pear. The next time, I added a small Winesap apple with the pear.  Both versions were delicious and very easy to throw together. Bobby and I each got one serving with no tempting leftovers. It was perfect.

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Easy Green Beans with Coconut and Persimmon Carpaccio

Complementary sides - easy green beans with persimmon carpaccio mjskitchen.com

[Jump to Green Beans recipe]

[Jump to Persimmon recipe]

After all of the massive amounts of food and sweets around the holidays and a week of business travel, I need to get back to my lighter and healthier way of eating.  Here’s a healthy light lunch that I threw together with some green beans and a persimmon that I had leftover in the fridge.  Both of these recipes – the easy green beans with coconut and the persimmon carpaccio reinforce the fact that keeping it simple can yield some of the tastiest results.
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Roasted Fingerling Potatoes

Roasted fingerling potatoes with smoked paprika

Not much to say about these Roasted Fingerling Potatoes except that it’s one of the tastiest and easiest recipes you can make and it has only 5 ingredients!

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New Mexico Red Chile Enchiladas

New Mexico Red Chile Enchiladas #enchiladas #red #chile #vegetarian @mjskitchen


One of my favorite dishes to make with red chile sauce is this plate of New Mexico Red Chile Enchiladas.  This is the dish that got me hooked on New Mexico cuisine when we moved here back in the 70’s. I learned how to make them right away and have been making them regularly ever since.   A plate of these New Mexico Red Chile Enchiladas is one of my most favorite meals!

These enchiladas are as easy to make as a peanut butter and jelly sandwich as long as you already have the red chile. If you have the red chile made, it takes 15 minutes to prep and assemble, and an extra 2 minutes for each serving. Top it with a fried egg and you have yourself a hearty meal.  Enjoy!

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New Mexico Red Chile

Remember those fresh red chile ristras from my Red or Green? post?  It doesn’t take long under the New Mexico sun for them to become dried red chile. Once dry, they can be ground into red chile powder, chile flakes, or turned into red chile sauce (recipe below). Continue reading for more information on New Mexico Red Chile.

Ristras of New Mexico red chiles


I usually go for the red chile sauce.  Every year we purchase a bag of dried red chiles or a fresh ristra. The ristra we hang it in the backyard to dry. Once dry, I break off the pods at the stems and make a couple of big batches of red chile sauce. I freeze most of it in small containers for future use, but always reserve about two cups for enchiladas. Below is my recipe for New Mexico Red Chile Sauce. For the heat level, I try to buy “medium” when I have a choice, but most of the time, the only choice is hot – but we like it hot.

If you don’t have or can’t find red chile pods, you can always make a red chile from powder.

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An Old Stand-by for Grilled Chicken

Grilled soy-ginger chicken thighs. mjskitchen.com

Whenever I don’t want to think about what to cook, I just throw together an old stand-by. For chicken – it’s my grilled soy-ginger chicken. It is so easy that you really don’t have to measure anything which is a good thing since I don’t measure anyway. I just throw the ingredients in a large bowl, whisk, add the chicken and toss to coat. The rest is up to Bobby.  See how easy that was for me?

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What’s in Your Quesadilla?

Quesadilla with pico de gallo from mjskitchen.com

[Jump to Black Bean Quesadilla]

[Jump to Egg Quesadilla]

In this kitchen we call it a quesadillas anytime we fold one or more ingredients in a flour tortilla or between two corn tortillas, and heat until brown and crispy. Just about anything can be used to make a quesadilla, but more on that later. All in all quesadillas are so quick and easy to throw together making them perfect for a fast breakfast, lunch or supper – for one person, two people, a family or a party. They can actually be somewhat healthy depending on the ingredients you use, or more importantly – the ingredients you leave out.

So what’s in your quesadillas? Please share with us your favorite quesadilla recipe or provide a link to your favorite.  Following are two of my old stand-by quesadilla recipes.

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