Purple Mash


Purple Mash

I like making roasted potatoes using both white and purple potatoes and the presentation they make are great.  So I was thinking, why not make a purple mashed potatoes?  So I decided to give it a try, I combined 6 small white potatoes with 4 purple potatoes and made mashed potatoes just as you would normally made them.  The results were less purple than I was hoping for and when I make this again I think I will use a ratio of 6 purple to 4 white potatoes.  My creation came out lighter blue/grey.  They may not look pretty but they sure did taste good.  There is nothing wrong with experimenting.  Happy creating.

Ingredients:

White potatoes, peeled and halved

Purple potatoes, peeled and halved

Pepper

Butter

¾ cup of milk

Directions:

Boil the potatoes until they are tender.  Drain the potatoes into a colander and return the potatoes to the pan.  Put the pan back on the stove on very low heat for a couple of minutes to evaporate any left over water.  Add the butter and mash to the consistency you like.  Add milk, pepper and stir.  Top with butter.

Swordfish


Swordfish

I know we should not eat a lot of swordfish because of the mercury level but occasionally it is a delicious fish to cook.  If you buy your fish frozen, like I did, place the frozen swordfish on a wire rack over a plate and let the swordfish defrost in the refrigerator.  This keeps the fish from sitting in its juices.  You’re three ingredients away from a great dish.  Happy creating.

Ingredients:

2 Swordfish steaks

Olive oil

1 tsp. All-purpose spice rub

Directions:

Heat the olive oil in a skillet over medium heat.  Place the swordfish in the pan and cook for about 4-5 minutes, turn and finish.  Keep checking the fish to make sure you don’t over cook it.

Serve with Sautéed Squash and top with Yellow Mango Salsa.

Yellow Mango Salsa


Yellow Mango Salsa

I usually make this with the large green mango’s but I noticed these small yellow mango’s at Sprouts and decided to give them a try.  I was not disappointed; the yellow mango seemed sweeter and worked well with the peppers.  This works well topping fish or chicken, you choose.

Ingredients:

4 Green onions (white ends only), chopped small

½ Banana pepper, seeded and chopped small

1 Jalapeno pepper, seeded and chopped small

1/8 Red pepper, chopped small

Salt and pepper

Juice of one lime

Direction:

Mix all ingredients in a bowl and chill until ready to serve.

Sautéed Zucchini and Yellow Squash


Sautéed Zucchini and Yellow Squash

This is a very simply dish to prepare and it goes well with so many other ingredients.  I like to cut the squash in half down the middle then again across.  This gives you a large piece to cook.  The large piece is less likely to get overcooked.  I don’t like mushy squash.

Ingredients:

2 Zucchini

2 Yellow Squash

Olive oil

Salt and pepper

Cilantro, chopped

Directions:

In a large skillet heat the olive oil until it is hot over a medium heat.  Place the squash cut side down and don’t turn until they begin to brown.  Turn and season with salt and pepper, remove to a serving dish and top with chopped cilantro.

Orange Roast Chicken


Orange Roast Chicken

The sweetness of the orange combines well with the heat from the red pepper flakes for great flavor.  This is just so simple to prepare and you could do this with any citrus not just oranges.

Ingredients:

1 Whole chicken

1 Orange

2 Pinches of red pepper flakes

Salt and pepper

Directions:

Loosen the skin from the breast of the chicken.  Cut two slices from the middle of the orange and slide one under the skin of each breast.  Squeeze the juice from the orange over the chicken.  Put the squeezed orange inside the cavity of the chicken.  Season the inside and outside of the chicken with salt and pepper.  Sprinkle 1 pinch of red pepper flakes over the breast of the chicken and the other pinch goes into the cavity of the chicken.  Roast in a 350 oven for 60-70 minutes or until your oven thermometer shows you have reached the correct temperature.  Let the chicken rest before carving.

Roasted Yams


Roasted Yams

Yams are the reddish looking sweet potato that has this marvelous caramelization when roasted in the oven.  I peal my yam before cooking to get this caramelization and to make sure I get every bit.  When yams get cooked in the oven whole a lot is wasted in the serving process.

Ingredients:

1 Large yam

Olive oil

Salt and pepper

Directions:

Peel the yam and cut it into ½ pieces.  Coat the yams with the olive oil and season well with salt and pepper.  Place in a baking dish and place in a 350 oven and cook for 60 minutes.  Half way through turn the yams in the baking dish.  When the yams are soft and browned they are done.

Salsa


Salsa

I love the fresh taste of homemade salsa and the fact that you can control the heat.  I made two last night to go with the Chicken Burritos, one mild and one with a little heat.  My Serrano pepper plant was bare so I had to use jalapeno for the heat. The hot salsa is green and the mild salsa is red.

Ingredients:

2 Roma tomatoes seeded

2 Garlic cloves

¼ Jalapeno

Salt and pepper

Cilantro

Lemon juice

For the heat add

2 Hot chili peppers

Red pepper flakes

Directions:

Add all ingredients into a food processor and pulse until the salsa is at the constancy you want.

Chicken Burritos


Chicken Burritos

This is one of the simplest meals I make that is so good.  I cook the chicken in a crock-pot on low for 4-6 hours covered with red chili sauce, as hot as you like it.  When the chicken is done all you need to do is shred the chicken, heat up some beans, make some salsa and guacamole, and have a feast.

Ingredients:

Chicken thighs, boneless and skinless

All-purpose spice rub

Wheat tortillas

Red chili sauce

Black beans, rinsed and heated

Shredded Cheese, your favorite, I use a Mexican blend

Salsa

Guacamole

Anything else you like inside your burritos.

Directions:

Place the chicken thighs in the crock pot, season with all-purpose spice rub, and cover with red chili sauce.  Cook on low for 4-6 hours.  Remove chicken for the crock pot and shred.  Cover the chicken with some of the red chili sauce.

Steam your tortillas and create your burrito.  We like to add the cheese first, and then beans, then chicken and salsa followed by guacamole.  Do whatever way you like, this is a meal easily made yours, enjoy.

Photos will be posted early this evening after we go to the five year old birthday party at a park and it looks like rain in lovely Southern California, hope not.

You may notice, I am back to my original menu plan for today.  My menu took a beating this week, I hope I can somewhat follow it for next week.  I will post my new menu later today.  Happy creating.

Portabella Mushroom Avocado


Portabella Mushroom Avocado

My inspiration for this dish came from Where Frugality and Food Collide with Delicious Consequences and the Portobella Pizza’s recipe

I thought tonight I would combine a couple of my recipes into one new one.  I took my vegetable galore and avocado chicken recipe and used these to come up with a new dish, mushroom avocado.

This is a vegetarian delight using portabella mushrooms, avocado and vegetable galore.  You get the meatiness of the mushroom combined with the creaminess of the avocado for a delightful treat.

Ingredients:

2 portabella mushrooms

Olive oil

Salt and pepper

Vegetable Galore

Avocado, slices

Mozzarella cheese, shredded

Parmesan cheese, grated

Directions:

Remove the stems and the gills from the portabella mushrooms.  Brush both sides with olive oil.  Place top side down on a baking sheet.  Season the portabella with salt and pepper.  Fill the center of the portabella with the vegetable galore.  Place 3 or 4 slices of avocado on top.  Cover with mozzarella cheese and bake in a 350 oven until the cheese melts and starts to brown.  Dust with a little Parmesan cheese and serve.

Pepper Citrus Chicken


After a day from you know where, I was very glad to see this on my menu for tonignt.  This dish is easy and delicious, takes ten minutes to prepare and stick it in the oven then enjoy.

Pepper Citrus Chicken

Ingredient:

3 chicken breast, skinless and boneless

Salt and pepper

Juice of one lemon and one lime

3 slices of lemon and lime

2 Serrano peppers, chopped

Directions:

Heat the oven to 375.  Place chicken in the baking dish.  Pour lemon and lime juice over the chicken.  Season the chicken with salt and pepper.  Sprinkle the Serrano’s on top of the chicken.  Put a slice of lemon and lime on top of each breast.  Cook for 60-70 minutes.  To serve, let rest and slice in large pieces.