Tag Archives: fennel

Roasted Fennel Salad with Cranberry Balsamic

A delightful fennel salad of roasted fennel,feta, pomegranate seeds, sprouts, and a drizzle of cranberry balsamic #fennel #salad @mjskitchen mjskitchen.com

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Inspiration for a new recipe can come in different forms and from different sources, which is the case with this fennel salad.  Back in August I saw Soni’s Food Indian Spice Roasted Fennel and pinned it as a reminder to make it one day.  Then a few weeks ago when I dropped into the Santa Fe Olive Oil & Balsamic Company for a purchase and a tasting, I was asked if I would create a recipe and write a post on one of its products – specifically its Cranberry Balsamic vinegar.  After tasting this awesome balsamic and going through several different ideas for a recipe, I lit upon the marriage of Soni’s roasted fennel with the cranberry balsamic and thus this Roasted Fennel Salad with Cranberry Balsamic was born.

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Fennel Spiced Ham and Mushroom Pasta

An easy pasta dish with leftover ham, mushroom, greens and spices. mjskitchen.com @MJsKitchen


Let’s talk pasta….About once every two weeks I’ll make a pasta dish.  At times it’s my fallback dish Capellini with Lemon, Garlic and an Egg (quick, easy and delicious), but most of the time I just throw a pasta together using a “little bit of this and little bit of that” from the fridge and pantry.  This fennel spiced pasta with ham and mushrooms was the result of last week’s throw together.

When I made it, I didn’t measure anything because I wasn’t expecting to post it.  However, since it turned out SO good, I thought I would post it as a lead in to how to make a delicious pasta dish without a recipe, using what you have and needs to be used.

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Baked Pork Loin Chops

Fennel Coffee Brined Baked Pork Loin Chops #recipe @MJsKitchen


I guess you can tell by the picture that I’m not a vegetarian. 🙂  The other day I noticed that the Meat section of my Recipe Index was very short, so I decided it was time to post my Brined Pork Loin Chops recipe.  We love this recipe!  These pork loin chops are so easy to make and the flavor – well, you’ll just have to make them for yourself, and believe me, you won’t regret it!

I’ve always found pork to be the most difficult meat to cook perfectly. It’s so easy to overcook. I think many of us were raised eating rubbery pork chops that had been cooked to death, so they had to be smothered in gravy to be palatable.  It has taken me a while, but I’ve finally learned how to cook the perfect, juicy pork chop. It’s easy when you use a meat thermometer. Imagine that!

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Kabocha Squash Fennel Soup

Kabocha Squash Fennel Soup with toasted Pumpkin Seeds. @mjskitchen |mjskitchen.com


Yes, it is the end of the winter squash season here, but I just couldn’t help myself when I heard the last of the Kabocha squash on the gourd shelf speaking to me – “Make soup! Make soup!”  I’ve been lusting after all of the wonderful soups over at Cooking’s Good, so I knew it was time to make my own.  I’ve been making this Kabocha Squash Fennel soup since last winter and have shared it a few times with family and friends with great reviews.  Now I’m sharing it with you.

I discovered Kabocha squash, or Japanese squash, last winter when my produce guy recommended it. As we were talking another shopper picked up a couple of Kabochas so I asked her how she cooked them. She recommended roasting with the seeds in and then using the squash in the same manner as you would use any other winter squash.  I did exactly that and she was spot on! The pulp was creamy and sweet, and had a flavor like no other winter squash.  I was in love.  I’ve only just begun to experiment with the ingredient, but everything I’ve tried thus far as been excellent! At the end of this post I’ve provided links to other Kabocha squash recipes.

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Fennel Infused Onions

Fennel Infused Onions - Layers of onion slices, fennel fronds, and olive oil wrapped in foil or parchment and cooked on the grill or stovetop. @mjsktichen


The things I love about this recipe:

It’s so easy to make and the cleanup is even easier.
It goes with just about anything – meats and vegetables.
It uses some of those fennel fronds leftover once the fennel bulb is gone.
Its versatility allows you to adjust the flavors by replacing the fronds with different herbs.
It can be cooked on the grill or stovetop.
It’s healthy and oh so good.

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Suppertime Pileup (Sweet Potato and Fennel)

Meal with sweet potatoes and fennel, onion and sausage topped with an egg. #fennel @mjskitchen mjskitchen.com

One of my favorite brunches is the southwestern pile-up – cubes of pan roasted potatoes, onion, bacon or chorizo (or both), cheese, and red or green chile all piled on top of each other and topped off with a runny egg or two. For this recipe, I switch some of the ingredients of the southwestern pileup to create more of a dinner as opposed to breakfast/branch.   This Suppertime Pile-up is made with sweet potatoes, fennel and andouille and served with the mighty fried egg on top.

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