Tag Archives: vegetarian

Calabacitas Cornbread (Roasted Chile, Corn, and Zucchini)

Calabacitas Cornbread - Roasted chile, zucchini and corn all wrapped up in cornbread batter for a hearty and spicy cornbread. | mjskitchen.com

We can’t let summer end without a calabacitas dish – a dish with corn, summer squash and New Mexico’s roasted chile.  In years past, I’ve dished up a few other versions of calabacitas which you can find listed at this end of this post.  This year’s recipe is Calabacitas Cornbread, cornbread with zucchini, corn, roasted chile and cheese.  With all of these ingredients, calabacitas cornbread is a meal in itself.  Just serve with a few homegrown tomatoes and you’re all set for an enjoyable and filling meal.  You can also serve smaller portions as a side for any meal that screams for a piece of cornbread.

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Collection of Cucumber Recipes

A collection of cucumber recipes from MJ's Kitchen - vinegars, soups, salads and more. #cucumber #recipes @mjskitchen

Whether you’re growing them or buying them, cucumbers are cheap and plentiful right now, and there are so many ways to incorporate them into your meals. Here are some of my favorite cucumber recipes from MJ’s Kitchen that feature the mighty cucumber.

 

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Green Chile Peach Preserves – Small Batch

Green chile peach preserves are made with fresh peaches, roasted chile, and no pectin. A delicious jar of sweet and spicy. | mjskitchen.com

 

Fresh peaches and roasted New Mexico chile – what a great combination!!!  This simple little recipe for Green Chile Peach Preserves yields a jar of sweet and spicy goodness, chunks of sweet peaches with bites of spicy chile.  These preserves are made using the same method as all of my quick & easy, no pectin jams.  The only difference is that I chop the peaches rather than chopping and smashing them. If you want jam – then just smash the peaches after you chop them, mince the chile, and cook as directed in the recipe.

Green Chile Peach Preserves can be added to marinades, used as a sauce for grilled or roasted meats, scooped on top of baked brie, spread on hot biscuits, muffins or toast, or one of my favorites – spread on top of a toasted muffin with cream cheese.  Then, of course there is the option of just eating it right out of the jar.  Hope you enjoy!

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Green Chile Cheese Breakfast Bake – Quick & Easy

A quick and easy Green Chile Cheese Breakfast Bake with the toast baked in. A great use for stale bread or cornbread. | mjskitchen.com

This Green Chile Cheese Breakfast Bake is not only just a quick & easy breakfast dish, but it is also a great way to use up leftover cornbread or pretty much any stale bread you have available.  There are no exact measurements for the ingredients.  It’s basically some green chile and cheese piled on top of stale bread, covered with whisked eggs and spices, and baked.  It’s hearty, spicy, high in protein and a delicious way to start the day.

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Three Onion Green Chile Soup – Served Cold

Stay cool with this cold Three Onion Green Chile Soup topped with toasted pinon, herbs and sour cream. #greenchile | mjskitchen.com

Green chile season is quickly approaching.  Picking should start within the next couple of weeks, so what better time to begin introducing some new green chile recipes. Last year I started with this Baked Blooming Onion with Hatch Chile, so in keeping with the onion and green chile theme, here is a Cold, Three Onion Green Chile Soup.

Cold soups help us get through the long hot summer, so they are a favorite meal this time of year.  This three onion green chile soup is a tasty cold soup with a richness created from the use of three different types of onion and a little spice from roasted green chile.  For a bit of sweetness and crunch, this soup is topped with a dollop of sour cream and toasted pinons (pine nuts).  Serve with a simple grilled cheese of cheddar and bacon bits or your favorite for a complete meal.

For links to more chilled soups, a couple grilled cheese sandwiches, and a list of New Mexico fresh green chile suppliers, check out the links at this end of the post.

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Smoky Apricot Barbecue Sauce

A spicy and smoky apricot barbecue sauce. Great with smoked ham, pork and chicken. #apricot #sauce #BBQ @mjskitchen

Does barbecue sauce really need ketchup or tomatoes to be called a barbecue sauce?  If so, then I’m breaking the rules with this Smoky Apricot Barbecue Sauce.  This sauce has most everything that one would find in a BBQ sauce, except for a tomato or tomato based product.  The tomato is replaced with apricot, but other common BBQ ingredients – vinegar, mustard and a bunch of chile powders – remain, turning sweet apricots into a smoky and spicy sauce for topping BBQ sandwiches and basting for a variety of meats and possibly vegetables.

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Apricot Clafoutis and What To Do With Lots of Apricots

Apricot Clafoutis - A delightful custard type dish with fresh apricots and a touch of sweetness. | mjskitchen.com

 

As you’ll see in the second part of this post, I’ve been dealing with a great crop of apricots this year.  Because of a warm spring with no late frost, the apricot trees in the area produced quite heavily.  Thanks to my gracious neighbor, I was able to gather enough apricots to jam and freeze, plus try out a couple new recipes – one recipe being this Apricot Clafoutis – a light custard with sweet and tasty apricots. Because of the sweetness of the apricots, this Apricot Clafoutis requires very little sweetener – just a little maple syrup and a sprinkle of brown sugar.

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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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