Tag Archives: mint

Spicy Mint Pesto with Grilled Lamb Chops

Mint Sauce with Lime and Red Chile Flakes | mjskitchen.com

 

From the title of this post and the pictures, you’ve probably figured out that this post is more about the mint pesto than the lamb.  I could just sit and eat this Spicy Mint Pesto with a spoon.  To heck with the lamb chops. :) Not really, we do love lamb chops and get some great ones at Costco.  Bobby always grills them and then I make a simple little sauce to go with them.   During the summer when my spearmint goes bonkers, as mint always does, I love making this spicy mint pesto, which, as all lamb lovers know, mint is a great complement to lamb.

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Tuesday Tutor at Cookin w/ Luv

 

Today is a special day for me.  Javelin Warrior of Cookin w/ Luv has selected my Rhubarb Mint Sorbet for his Tuesday Tutor recipe.  Thank you Javelin!  If you aren’t familiar with Javelin’s Tuesday Tutor feature then you definitely need to check it out.  Head on over to Cookin w/ Luv.  You’ll be glad you did.

While you’re there be sure to browse Javelin’s other features, recipes and blog hops.  There’s a lot of wonderful things to see!

Photo credit:  Javelin Warrior – Cookin w/ Luv.

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Teas of the Arabian Peninsula

Cook Around the Globe, hosted by German Mama of Arepas to Zwetschgen, invited us to explore the cuisines of the Arabian Peninsula for the month of September. I started out looking at cookies because I thought I would challenge myself and cook up some cookies, something I don’t do (story for another time).  However, one of the cookie recipes mentioned Arabian tea which caught my interest since I have been on a quest for the best of the best in teas for a few years now.

Black Tea with Sage. @MJsKitchen

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Jamaican Cooler

Jamaican Rum with ginger simple syrup and sparkling water @MJsKitchen mjskitchen.com

Cook Around the Globe

First of all I want to thank German Mama of From Arepas to Zwetschgen for starting “Cook around the Globe”, “a fun monthly event where we learn about the essence and character of different cuisines around the globe simply by cooking dishes.” During the month of August each participant was asked to cook one or more recipes from Bermuda & the Caribbean. I found so many new recipes I wanted to make, but time is limited so I had to make a decision – the hardest part of this event! Thanks German Mama for inspiring me to become more familiar with Caribbean cuisine!

At one point in my research I ended up at TasteofCuba.com where I found a recipe for Tostones or twice cooked plantains.  I was first introduced to tostones several years ago by a Puerto Rican acquaintance and fell in love with them. If you haven’t had them, give them a try. They are wonderful! Unfortunately, I couldn’t find any green plantains so I had to change my game plan.

I returned to the Internet and very quickly, came upon the Havana Cooler, described as a refreshing drink for hot Havana evenings. I’m hosting a family gathering on Friday night, so this sounded like a perfect way to get the party started! There are a few variations of Havana Coolers, but what seems to be the standard consists of 2 cubes of ice, a shot of Bacardi rum, a sprig of mint and ginger ale or Sprite. Simple enough, but a little boring. I knew I had a 10 year old bottle of Jamaican rum (no, I don’t drink a lot!), so I decided to use the idea of the Havana Cooler and develop my version of a Jamaican Cooler.  WOW!  I don’t think that bottle of Jamaican rum is going to last very much longer!
(NOTE: If you don’t know already, to learn the difference between Cuban rum and Jamaican rum, click here.)

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Mango and Jicama Salad

Salad with mango, pickled cucumbers and bell peppers

I’m sure many of you can relate when I say that some of the best dishes come about when there’s “nothing in the fridge”. How many times have you heard those words spoken by someone in your household? Home cooks know that there is ALWAYS something in the fridge! And that’s how this salad come to be. I have to admit that it was time to go to the co-op and restock, but I still had some “halves” of this and that in the crispers – a half of a red bell pepper, a piece of Jicama, some pickled cucumbers from the night before, and a mango that had been waiting a while to be chosen. So I sliced it all up and tossed it together in a salad bowl with some fresh mint and a touch of onion. The dressing came from using some of the vinegar marinade from the cucumbers (nothing goes to waste) with a little oil and – voilá – a wonderful, refreshing summer salad.

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Rhubarb Mint Sorbet

Bowl of Rhubarb Mint sorbet

This is a rhubarb recipe for those who love rhubarb as well as for those who don’t. And how do I know this to be true? Bobby isn’t a fan of rhubarb unless it’s combined with strawberries – until now.

I was so excited when I went to the local co-op last week and found fresh rhubarb. I wanted to go home and make a rhubarb-strawberry cobbler; however, summer has set in so the highs are in the 90’s. In this house – that means it’s too hot to run the oven. When you cool your house with a swamp cooler (very common in the southwest) it’s hard to keep the house cool if the oven is on. So – since I can’t use the oven, I had to come up with something else to do with the rhubarb.

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Mint Julep

Goblet with a Mint Julep

Today is the Kentucky Derby so I felt that a posting of my Mint Julep recipe was more than appropriate.  To be honest, when we were drinking Mint Juleps last night, it was not because of the Derby.  We had a beautiful afternoon here in New Mexico during which we planted flowers in the pots on the front porch. To relax before a supper of Shrimp and Andouille Jambalaya (recipe coming soon), we made Mint Juleps.

It was not until I was making my second Julep that we realized – HEY – tomorrow is the Kentucky Derby!  We should post my Mint Julep recipe!   Since Bobby was already well into his second one, he was more than happy to grab the camera and take a shot.

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