Tag Archives: grits

Peaches with Fried Grits and Pecans

A breakfast of fried grits, sliced peaches, toasted pecans and mint, topped with maple syrup #breakfast #grits #peaches @mjskitchen

 

Do you find yourself stuck in a rut for breakfast at times, bored with another smoothie or bowl of cereal with fruit?  If so, then I think you’ll find this breakfast – Fried Grits with Peaches and Pecans – quite refreshing. What’s not to love about fresh peaches and grits?  This is a hearty, but light breakfast.  It’s sweet and savory with lots of texture and flavor, and it’s also quite versatile in that you can use just about any fruit you have on hand.  We just really like it with peaches and peaches and grits is a great combo.

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Grits with Red Chile and Cheese

Grits with red chile paste, roasted red chile and cheese | mjskitchen.com

 

As many of you already know, grits and chile is one of my all time favorite breakfasts.  At least once a week I’m cooking up a pot of grits and in the cooler months, we could be eating grits and chile 2 to 3 times a week.  With all of the great chiles out there it is pretty easy to keep our grits exciting by changing up the flavor with different chiles and cheese.  In previous years, I’ve shared my chipotle, feta and grits and my grits and green chile.  Now it’s time for Grits with Red Chile and Cheese.  These grits are just as easy to make as all of the others and can be made in less than 20 minutes; however, you do need some kind of red chile paste and either some roasted red chile or roasted red bell peppers.

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Smoky Polenta with Aged Cheddar

Polenta with smoked paprika and aged cheddar

 

Can you remember the first time you ate a particular dish?  One dish that I remember eating for the first time is “polenta”. It was about 30 years ago when Bobby I went out to eat at a semi-fancy restaurant in Albuquerque. The meal I was interested in ordering was grilled salmon served with a side of polenta. Back then, I didn’t know what polenta was so I asked the waiter “What’s polenta?”  He told me that it was a cornmeal dish. Sounded good, so I ordered the salmon.  When he set the plate in front of me, I took one look at the “polenta” and in the thick southern accent I had at the time, said “Well, that’s just cornmeal mush!” It was a tasty cornmeal mush, but it was definitely cornmeal mush which, like polenta, is just cornmeal boiled in water or milk.

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Chipotle Grits with Feta Cheese

Chipotle grits with feta transforms grits into a creamy, spicy, smokey dish that can be enjoyed by everyone, even those who don't like grits. #grits @mjskitchen mjskitchen.com

 

Before I tell you how chipotle peppers ended up in grits, I have a question for you. What are three things that you absolutely can not run out of?  Running out of any one of these three things would be devastating.  Do you have them?  I would be willing to bet that the first item is toilet paper. No one wants to run out of toilet paper and believe me, having used the pages of a Sears catalog when I was a kid visiting the grandparents, toilet paper has no substitute. 🙂  O.K. so TP is number one.  What about the next two items?  In this house those items are milk and green chile.  Well, guess what I ran out of a couple of weeks ago?  Green chile!!! Yep – you read it right. I ran out of green chile.

I was planning on making Grits and Green Chile and had already started the grits, when I went to pull some green chile from the freezer. There was none to be found.  UGH!  So what’s a girl to do?  You know how it is – once your family expects one thing, you better come up with something just as good if not better. Rummaging through the pantry I found a can of chipotle peppers in adobo sauce, so decided to give them a try in place of the green chile.  Instead of cheddar cheese, I went with feta which turned out to be the right decision.  What a delicious bowl of chipotle grits!!!  I’m not going to say that chipotle grits with feta was better than grits and green chile, but it certainly turned out to be a fabulous substitute.  We’ve had it twice since and I still haven’t bought any green chile. I think that might convince you as to how good this is.

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New Mexico Green Chile

A bowl of New Mexico green chile sauce mjskitchen.com

 

In this post we’ll be making a traditional New Mexico green chile sauce and take a look at several recipes that use either use the sauce or that use chopped green chile peppers. New Mexico green chile is called by many names – New Mexico chile, Hatch, Big Jim, Rio Grande and Sandia – to name a few.  Unlike poblano and jalapeno, New Mexico green chile has a tough skin; therefore, it is best when roasted and peeled. The resulting roasted chile is remarkable!  If you missed my Red or Green? post, check it out to see how chile is roasted.

The whole roasted chile can be stuffed with cheese, dipped in a batter and then fried for chile rellenos.  Once fried, one could smother the rellenos with more green chile sauce or red chile, or both.  The roasted chiles can also be chopped and used for green chile sauce, green chile stew, salsa, just a bowl of green chile, and many, many more dishes.  Last week I shared with you my red chile sauce, so this week I’m sharing my recipe for New Mexico Green Chile Sauce.

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