Tag Archives: southwestern

Green Chile Chicken Enchiladas – Restaurant Style

Green Chile Chicken Enchiladas - Restaurant Style |mjskitchen.com

 

During chile roasting season, there are at least three things that I always make – green chile sauce, green chile stew, and green chile enchiladas.  Last weekend after roasting up a batch of chiles I had a craving for enchiladas which lead to a pot of chile sauce and these Green Chile Chicken Enchiladas.   If you already have some cooked chicken and the chile sauce, it only takes a few minutes to throw these restaurant-style enchiladas together.  Assemble one serving per plate, put in the microwave for a couple of minutes and while they are heating up, fry an egg to top it all off – a quick & easy, deliciously hearty meal.

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Chicken Tacos with Green Chile Corn Relish

Tasty chicken tacos with green chile corn relish, olives, cheese and yogurt | mjskitchen.com

 

With all of the grilled corn we’ve been eating lately, it’s not surprising to find an ear or two leftover in the refrigerator.  It was a couple of those ears and some of last year’s roasted chile that inspired this Green Chile Corn Relish. I was originally just going to use it as a side dish, but then I got a craving for tacos.  That craving resulted in these quick & easy Chicken Tacos.  Adding the relish to the chicken yielded a delightfully delicious taco with a smoky and spicy flavor.

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Chorizo and Eggplant Skillet Pie

It's like Frito Pie - Chorizo and eggplant topped off with tortilla chips and cheese | mjskitchen.com

 

This dish was inspired by an eggplant casserole that my mother used to make when I was a kid.  The recipe, in “A Cook’s Tour of Shreveport (1973)” cookbook, is a simple side dish calling for eggplant, onion, bell pepper and olives, sauteed, then topped with bread crumbs and cheese. I loved this dish, but like many of us, I just can’t leave well enough alone. I have been playing around with this recipe over the years making it more than the original.  This Chorizo and Eggplant Skillet Pie is the result.

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Southwestern Breakfast Pileup

A classic southwestern breakfast pileup with potatoes, vegetables, a protein, and an egg. #red #chile @mjskitchen mjskitchen.com

 

This Southwestern Breakfast Pileup was originally shared with my good friend, Swathi of the Zesty South Indian Kitchen who invited me over to share one of my southwestern dishes. The Southwestern Breakfast Pileup is a delicious, spicy and hearty dish that one can find on the menus of many New Mexican restaurants. Because it is so easy to make, I make it a lot at home for breakfasts, brunches, and suppers.  It’s extremely versatile in that you can change it up to fit your mood. You can add meat or go meatless, use pretty much whatever vegetables are in your crisper, and top it with with your choice of chile or salsa.

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Homemade Mexican Chorizo Sausage

Mexican Chorizo @MJsKitchen mjskitchen.com

 

Let’s make some Mexican Chorizo, one of my favorite sausages.  Making my own sausage is something I’ve always wanted to do, but after seeing the process of grinding, stuffing, curing or smoking, I decided to take the easy way out and choose a sausage that doesn’t need any of that. Mexican Chorizo can be made with ground pork bought from your local market, and herbs and spices found in any well-stocked spice cabinet. Because it’s normally used as a bulk sausage, no casing is needed.  I do like to let mine sit in the refrigerator for 1 to 3 days in order to let the seasoning meld with the meat before using it, but that’s not really necessary.  You can use it right away, the next day, 3 days later, or freeze it for another time.

At the end of this post, you’ll find several recipes that use Mexican chorizo. Be sure to check them out.

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Shrimp and Grits

Southwestern Style Shrimp and Grits mjskitchen.com

 

Shrimp and grits is a very simple dish and there are hundreds of recipes. When I goggled it to write this post, I got 495,000 results!  I found recipes with cheese and cream, tasso and andouille, leeks and tomatoes.  The only constants seemed to be the grits, shrimp, and some type of red pepper spice.

My shrimp and grits recipe has evolved through the years from a few spicy shrimp on top of a bowl of creamy grits, to the recipe you see here.  This recipe was inspired by a bowl of shrimp and grits that I had many years ago at a restaurant in Santa Fe, New Mexico. It was the best shrimp and grits I had ever had. Very traditional in flavor, but had more sauce than the shrimp and grits I was use to. I loved that sauce!  It really made the dish for me because it helped to incorporate the grits into the dish rather than just being a platform for the shrimp.  About a year later I returned to that restaurant for the purpose of ordering another bowl and trying to dissect it, but unfortunately, the restaurant was not longer there.  So at this point I was left to my memory (good luck there), and my taste buds.

This shrimp and grits recipe combines the flavors of Louisiana and the southwest in a pretty traditional southern dish. Don’t be intimidated by the list of ingredients. It really is an easy dish to throw together and takes less than 45 minutes. It tastes like it cooks for hours.
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New Mexico Green Chile Stew

Green Chile Stew

 

A little over a year ago I posted my Easy Green Chile Stew, a quick little stew with a few ingredients and one that can be made and ready to eat in less than an hour. Since then I’ve had several requests to post our regular Green Chile Stew, so here it is.

Compared to my other stew, this one replaced ground beef with a sirloin steak cut into bite size pieces. I know, some of you might be screaming – pork! Well, having lived in New Mexico for over 40 years and having eaten green chile stew with pork, beef, ground beef, chicken, and no meat at all, I can honestly say, that we prefer beef to pork.  For any New Mexico green chile stew, the star of the show is the chile, so as long as you use New Mexico green chile, the protein is your own personal preference.

In addition to the sirloin, this New Mexico green chile stew uses potatoes and tomatoes in place of the beans I use in my easy stew, making this a hearty and quite healthy pot of stew. Because it’s a “green chile” stew, it uses a lot of roasted, peeled and chopped green chile. It takes a little longer to make than my “easy” stew, but its flavors and richness are hard to beat, making it well worth the extra effort.

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Spicy Pumpkin and Red Chile Soup

Pumpkin red chile soup with roasted pumpkin, New Mexico red chile and pinon. #soup mjskitchen.com

 

This soup was inspired by a beautiful little pumpkin and some dried red chiles that I picked up from a roadside stand in northern New Mexico.  When Bobby asked what I was going to do with the pumpkin I told him that I had been thinking about a pumpkin and red chile soup. He agreed that it was a great idea but then added “You should top it with toasted pinons.”  He was so right. The flavors of the pumpkin, the red chile, and the pinon nuts (pine nuts) make a delicious soup. This is a recipe that requires a little more work than most of my recipes; however, it only takes a few ingredients to yield a whole lot of taste!  It’s like a bite of New Mexico in your mouth.

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Black Bean and Shiitake Enchiladas

Vegetarian enchiladas - Black Bean and Shiitake Enchiladas smothered with red chile #vegetarian #blackbeans @mjskitchen

 

Many years ago there was a restaurant downtown that served a dynamite shiitake mushroom burrito with red chile sauce.  I ordered it every time we went. Unfortunately, the restaurant eventually shutdown so I recreated the burrito in order to have it at home.  The burrito eventually evolved into a vegetarian enchilada with some minor changes.  We actually prefer the enchiladas more than the burrito.  They use corn tortillas instead of flour making for a lighter meal, and the mushrooms seem to be more complementary with the corn than the flour. Another “favorite” enchilada! 🙂  I hope you enjoy these as much as we do!

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