Tag Archives: vegetarian

Red Chile Cheese Tamales

Red Chile Cheese Tamales #tamales mjskitchen.com


A mix of spicy red chiles, onion, garlic, and cheese give these Red Chile Cheese Tamales a savory, chile sweet and spicy flavor that make truly killer tamales.  The flavor and texture of these tamales are so good that no sauce, salsa, or toppings are needed.

When I first started making these, I used roasted fresh New Mexico red chile and Parrano cheese.  Recently I used Turkish antep aci dolma peppers (peppers in bowl) that I received from my friends at Fords Fiery Foods and Plants. These peppers paired with cheddar cheddar yield a more exotic tamale’, richer and a little sweeter than the New Mexico reds which have a fruity and more earthy flavor.

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Brown Rice Salad with Lime Vinaigrette

A healthy salad with brown rice, a mix of peppers (sweet & spicy), nuts and herbs, tossed with a Lime Dressing. #grains #brownrice #salad #recipe @mjskitchen

This weekend we had a wonderful meatless meals that was totally unexpected. I had made this Brown Rice Salad with a Lime Vinaigrette and was planning on serving it with chicken.  Then Bobby walked in with a bunch of green tomatoes from our garden so I couldn’t I resist making a batch of fried green tomatoes. To heck with the chicken. What a great meal that this salad with the fried green tomatoes made!

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Apple Pecan Buttermilk Pancakes

Fluffy pancakes with apples, pecans and a touch of cardamom | mjskitchen.com


For the past year, whenever I made pancakes I would make my Cornmeal Ricotta Pancakes or these Raspberry Oatmeal Yogurt Pancakes by my friend over at Inspired Edibles.  Both have been our favorite pancakes for quite a while, but now they have some serious competition.

With this year’s plentiful and delicious fall apples, I’ve been making these Apple Pecan Buttermilk Pancakes.  They are so moist, and can be sweet or a little tart depending on the type of apples used.  The pecans add a bit of a crunch, and if you toast them first, you get a little extra flavor that complements the apples quite well.  Top the pancakes with warm maple syrup for a delicious weekend brunch.

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Green Chile Tomatillo Sauce

Roasted Green Chile and Tomatillo make a delicious sauce that can be used for enchiladas, burritos, or whatever your heart desires #green #Hatch #chile #tomatillo| mjskitchen.com


This Green Chile Tomatillo Sauce is a variation of my green chile sauce. It uses roasted green chile and roasted tomatillos.  It’s a great sauce to make when you need to tame the heat of some really hot chiles or make a milder sauce for people that can’t handle the heat.

This sauce is just as easy to make as a green chile sauce, especially if you already have the roasted green chile.  If not, just roast the chile and tomatillos at the same time. However,  you’ll need to keep a close eye on the tomatillos, because they roast very quickly on a grill.  You could also roasted them in the oven for more control.

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Yellow Squash with Red Pepper

A simple side dish of sauteed summer squash with roasted red peppers | mjskitchen.com

Even though fall is my favorite season, I still resist the end of summer, primarily because of the abundance of produce.  Yellow squash is one of those vegetables that I hate to see disappear; therefore, I continue to buy it as long as it’s on the shelves.  There are so many ways to prepare it and most are relatively easy.  This Yellow Squash with Red Peppers is one of the easiest.  This dish is just yellow squash sauteed in garlic oil with some onion and red peppers.  You can use roasted reds (my favorite) or fresh reds.  You can use sweet peppers or medium/hot chile, depending on what you want or have.  Our favorite is a hot roasted red New Mexico chile.  It gives this dish a pleasant mix of sweet and spicy.

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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.  It’s a hearty breakfast, but not heavy.  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.

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Cold Cantaloupe Cucumber Soup

A chilled summer soup with cantaloupe and cucumber, mint and white pepper. #cantaloupe #cold #soup | mjskitchen.com


I think everyone will agree that all melons  – watermelon, cantaloupe, honeydew – are best eaten in their prime, when they’re sweet and firm.  But sometimes, you’ll buy a melon that has gone past its prime or one that, you can tell, is just never going to get there. Either the melon is overripe and mushy or under ripe and not very sweet.  When this happen, a chilled soup is a great way to save the melon and actually enjoy it.  My favorite is this Cold Cantaloupe Cucumber Soup.  This soup makes a great starter, a palate cleanser, or a complement to a grilled cheese sandwich.  The sweetness of the cantaloupe is balanced with the spiciness of pickled pepper vinegar and the savory bite of ground white pepper.

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Watermelon Salad with Preserved Lemon

A cool and refreshing watermelon salad with preserved lemon, mint and olives @mjskitchen #watermelon #preserved #lemon


Several years ago when Bobby and I were spending a long weekend in Taos, New Mexico, we went to the El Meze Restaurant for dinner. We had a marvelous meal as we always do at the El Meze, but the shining star of the evening was a watermelon salad with preserved lemons.  It was SO good that we went back a couple days later, just so we could have it again.  This second time, I paid extra special attention to the ingredients and flavors because I knew I would want to be able to make this salad at home.

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Grilled Corn with Red Chile Spice

A spicy and juicy grilled corn with a drizzle of olive oil and some red chile spice mix mjskitchen.com #corn #red #chile

The sweet corn of summer – YUM!  Sweet corn has hit the local markets early this year and it’s been exceptional.  It’s also been relatively cheap; therefore, we’ve been buying a lot of it. There are so many ways to cook corn, but our favorite is to grill it.  Sometimes we’ll leave it wrap in the corn husks and let it steam in the husks; however, we also like it shucked and cooked directly over the flame with a drizzle of olive oil and a generous dusting of a red chile spice blend.  The spices roast along with the corn yielding a spicy and smoky flavor.  This Grilled Corn with Red Chile Spice is about as easy a side as you can make, and, in my book, could be a meal by itself.  Hope you give it a try.

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