Tag Archives: gluten-free

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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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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Chile de Arbol Hot Sauce

Spicy Chile de Arbol Hot Sauce - Use a dash or two for any dish that needs a bit of spice | mjskitchen.com

 

Chile de Arbol Hot Sauce is a great little sauce for when you just need a dash or two to spice up eggs, soup, or a bowl of beans.  Normally, you might grab a bottle of Tabasco or Sriracha. However, with a few ounces of HOT dried chile pods like de arbol chiles, you can make your own hot sauce.  This Chile de Arbol Hot Sauce yields the heat and a unique flavor one wants in a hot sauce, but doesn’t require days or weeks of fermentation. With a little bit of effort and a small amount of time over a three day period, you can create a very spicy hot sauce with the natural smokiness of the de arbol chile.

Excerpt of comment from reader:

“Magnificent recipe and magnificent result. . . The taste was extraordinary, and better than any sauce I have previously made and better than any store bought sauce I purchased in the past…”  (You can read the full comment below.)

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Black Beans, Shiitake, and Fried Polenta with Red Chile

A hearty vegetarian meal with black beans, shiitake, fried polenta and feta topped with New Mexico red chile @redchile #shiitake #blackbean #vegetarian @mjskitchen

Black beans, shiitake mushrooms, and red chile is a delightful combination of flavors that we discovered many years ago.  Through the years I’ve made black bean and shiitake enchiladas and burritos, both smothered in red chile.  Now we have a new dish, which is lighter, but hearty enough and certainly tasty enough to please your favorite carnivores and vegetarians.  This black bean, shiitake and red chile dish is served on top of fried polenta which provides a crunchy texture and an additional layer of flavor to its many layers.  Top with a little feta cheese and cilantro for even more goodness.

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How to Make Corn Tortillas

An instructional guide on how to make corn tortillas | mjskitchen.com

 

When it came to learning how to make corn tortillas it was something that I had to do a few times in order to get an easy process with consistent results.  And now that my process and results are quite consistent, making tortillas is as easy as throwing together a salad. Plus, I love making them and eating them! Being able to take a warm tortilla right off the griddle and slather it with butter is a culinary delight, not to mention the tacos and enchiladas (listed below) that are even better with homemade tortillas.

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New Mexico Pork and Green Chile Posole

A traditional New Mexico posole' with pork and green chile #posole #pork mjskitchen.com

 

After a brief week of warmer weather, winter returned and so did the desire for comfort food.  Upon the request of a visiting friend, I made this New Mexico pork and green chile posole.  This posole, like most posole dishes, is hearty, spicy and warms you through and through.  It’s made with pork shoulder and roasted green chile, and served with warm corn tortillas.  The only problem with this posole is making sure you have enough, because everyone is going to want seconds!

If you are unfamiliar with posole, click on the following link. What is posole?

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Chocolate Tamales with Port Infused Cherries

Chocolate tamales with port infused cherries and toasted pecans | mjskitchen.com

 

When you think of dessert, does “tamale” come to mind?  Well, if not, maybe I can change that with these chocolate tamales with port infused cherries.  Inside of these little corn husk packages are individually sized chocolate cakes, packed with dried cherries that have been re-hydrated in sweet Ruby Port.  The “cakes” or tamales are made with masa (corn flour), cocoa, and a few other choice ingredients.  Served these tamales warm with a small scoop of vanilla bean gelato and you’ll feel like a kid at a birthday party eating chocolate cake and ice cream.

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