#FoodieExtravaganza: Potatoes

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Hello, August, it’s so nice to see you! Did you know that August is the only month without a holiday? (Unless you count my birthday!) Good thing there are plenty of food holidays to get us through the last full month of summer. There’s National Chocolate Chip Cookie Day (that was yesterday, folks), National Root Beer Float Day (tomorrow), National S’mores Day (10th), National Rum Day (16th), and National ‘Bacon Lovers’ Day (20th) to name a few.. okay a lot.

But we’re not celebrating any of those, today.

The Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme into recipes to share with you, and today we’re celebrating potatoes! (National Potato Day is August 19th.)

Potatoes are probably the most versatile item in the produce department. Not only are there a wide variety of flavors, textures, and colors to choose from, there are countless of ways to prepare them! An excellent choice from our host Kathleen of Fearlessly Creative Mammas. Be sure to scroll past my recipe for a great selection of new and fun ways to prepare your next spud.

Chipotle Lime Roasted Potatoes

Ingredients:

  • 1 1/2 lb fingerling potato medley, halved
  • 4 tsp extra virgin olive oil, divided use
  • 1-2 tbsp diced chipotle in adobo with sauce
  • 1 tsp minced garlic (I used Gourmet Garden stir-in garlic paste)
  • zest 1-2 limes
  • juice 1-2 limes
  • fresh cilantro (I used Gourmet Garden lightly dried cilantro)

Steps:

  1. Preheat oven to 400 degrees F.
  2. Toss the potatoes in 2 tsp olive oil and season with salt. Place on a rimmed baking sheet and roast 30-35 minutes, or until fork tender.
  3. In a small bowl whisk together chipotle in adobo, 2 tsp olive oil, garlic, and the zest and juice of limes. Season to taste with salt.
  4. Toss roasted potatoes in as much dressing and fresh cilantro as desired. Serve warm.

*This recipe is adapted from Meredith at http://www.insockmonkeyslippers.com/summer-braise-chipolte-and-lime-roasted-potatoes-giveaway*

Chipotle Lime Roasted Potaotes for #FoodieExtravaganza from Sew You Think You Can Cook

Be sure to check out the rest of these potato recipes:

Latvian Spiced Dill French Fries from Fearlessly Creative Mammas

Chicken and Mashed Potato Waffles from Culinary Adventures with Camilla

 Horseradish Potato Au Gratin from From Gate to Plate

Roasted Purple Potatoes with Rosemary and Thyme from Our Good Life

Slow Cooker Loaded Potato Soup from Making Miracles

Llapingachos (Ecuadorian Stuffed Potato Patties) from Tara’s Multicultural Table

Tortilla Espanola (Spanish Omelet) from Cali’s Cuisine

Japanese Moon Gazing Potatoes from Ninja Baker

Potato Gnocchi with Wild Mushrooms from A Day in the Life on the Farm

Sweet Potato Spiced Swirl Bread from Baking in Pyjamas

Loaded Pierogi from Cooking With Carlee

Bloody Mary Potato Salad from Cindy’s Recipes and Writings

Colcannon with Kale from Cherishing a Sweet Life

Jersey Royals with Mint from Food Lust People Love

Naked Ladies with their Legs Crossed from Passion Kneaded

Shredded Potato Crusted Chicken from The Freshman Cook

Copycat Chicken & Gnocchi Soup from Pantry Friendly Cooking

#HotSummerEats: Mexican Corn Salad

HotSummerEatsToday is the first day of #HotSummerEats, a blogging event headed up by Camilla of Culinary Adventures with Camilla. To kick off the week I went in a Mexican direction – it is Mexican Monday after all!

My favorite thing about summer produce is the fresh corn on the cob. I pretty much only make it one way but have always been intrigued by the Mexican Corn on the Cob you see from street vendors. But I imagine it to be super messy. Lately I’ve been seeing a lot of plays on this favorite snack by taking the corn off the cob and turning it into a side dish. I jumped on the bandwagon and I’m so glad I did! We loved this corn salad and used in on tostadas and in tacos.

caribeque logoTo add a little punch of flavor to the salad I used the spice blend Island Thyme from Caribeque. To say we like this blend would be a big understatement. Twice now I have sprinkled it on pork chops for a quick weeknight dinner, even serving it to guests who enjoyed it as much as we did. I’ve even used it compensate for taco seasoning when I’d used up the last of my supply and needed a couple tablespoons more. My little man liked the corn salad (he picked out the corn and wouldn’t touch the Feta) and he’s gobbled up the pork seasoned with Island Thyme, too!

Mexican Corn Salad

Ingredients:

Steps:

  1. Heat olive oil in a cast iron skillet over medium-high heat. Add the thawed corn and allow corn to char about 5 minutes – don’t stir too often but don’t let the corn burn.
  2. In a bowl whisk together the mayo, cilantro paste, garlic paste, lime juice, and Island Thyme seasoning.
  3. Add the corn, onion, and jalapeno. Mix until combined. Gently fold in the Feta.

*This recipe is modified from Danielle at http://www.mostlyfoodandcrafts.com/2015/05/mexican-street-corn-salad.html* (Wow, I just realized Danielle is one of the #HotSummerEats bloggers! Too funny.)

Mexican Corn Salad for #HotSummerEats from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more summertime recipes today:

Thank you to #HotSummerEats sponsors BenBella Vegan, Caribeque, Casabella, Gourmet Garden, Intensity Academy, Not Ketchup, Out of the Weeds, Pirate Jonny’s, Quirk Books, Spicely Organics, T.Lish , and Voodoo Chef for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for#HotSummerEats without additional compensation. All opinions are my own.

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SRC: Black Bean and Beer Queso

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Today is another Secret Recipe Club Reveal Day! In the secret recipe club, each participating blogger is assigned a blog from another participating blogger and secretly searches their site for something to recreate. The accompanying blog post then goes live on reveal day! So while I was immersed in my assigned blog, someone else was picking through mine! I’m so excited to be part of this group, to see what on my blog peaks other’s interests and to stumble upon new blogs and new recipes.

This month I was assigned A Calculated Whisk written by Becky. Becky cooks and bakes gluten-free and mostly paleo foods. Those dietary restrictions don’t have any impact on her recipe index and I found myself pinning 7 dessert or breakfast recipes! (Maple Apple Spice Cake, Srawberry Creamsicle Sherbet, and Chocolate Dipped Strawberry Cupcakes to name a few)After #BrunchWeek I really couldn’t justify making another sweet in my kitchen – I’ll be on a sugar time-out for a while. I turned instead to Sweet Potato and Roasted Garlic Hummus (Actually, if my husband knew that was an option I’d probably be in trouble right now for not picking it. Don’t worry, it’ll happen!) or Creamy Beer and Black Bean Queso.

I decided on the queso along with the idea of turning it from an appetizer into a meal. I had two chorizo links in the freezer and thought of using the queso for tostadas. Instead I decided on nachos. Tortilla chips, chorizo, black beans, and mushrooms were covered with creamy beer and black bean queso and baked for about 5 minutes then topped with fresh lettuce, tomato, and scallions.

I actually found the texture of the queso to be more of a fondue. I don’t know if that’s because I let too much of the beer evaporate or if it’s supposed to be that way. Either way it was delicious and I would happily serve it with bread, veggies, and apples in a fondue pot! (It could be the use of alcohol that made me think fondue.) I had halved the recipe as it was just the two of us, but honestly – we could have easily eaten another tray of nachos – not because we needed to but because it was that good! I will be making this queso again!

Black Bean and Beer Queso

Ingredients:

  • 1 tbsp olive oil
  • 1 shallot, finely diced
  • 1 jalapeno, diced (I removed half of the seeds)
  • 1/2 tsp minced garlic
  • 1/2 can (15 oz) black beans, rinsed and drained
  • 3/4 C Mexican beer
  • 1/4 tsp cumin
  • 4 oz cream cheese, at room temperature
  • 6 oz white cheddar cheese, shredded

Steps:

  1. In a high-sided skillet over medium-high heat saute shallot and jalapeno in olive oil for 2 minutes. Add the garlic and stir for about 1 minute. Add the black beans, beer, and cumin. Cook 5 minutes until slightly reduced.
  2. Stir in the cream cheese until melted, I find it’s best to do this a couple spoonfuls at a time. When cream cheese is fully incorporated melt in the shredded cheddar, again in batches. Stir until melted and creamy.
  3. Serve as a dip or as nachos (pictured).

*This recipe is adapted from Becky at http://www.acalculatedwhisk.com/2013/05/creamy-beer-black-bean-queso.html*

Black Bean and Beer Queso | Sew You Think You Can Cook

To see the other bloggers who participated in the Secret Recipe Club this month click here:

A Fiesta Potluck

I know it’s a little “late” to be sharing a slew of Mexican recipes but rarely does anyone ever eat Mexican food ONLY on Cinco de Mayo! Besides, it’s Mexican Monday!

On May 5th my friends and I had a Cinco de Mayo potluck. As can be expected, our fiesta theme brought everyone out of the wood-works and we had a great turnout and more importantly amazing food!

The day before the party my friend came over to help me make these Papel Picado Banners to put on the bar below the food. I think it really added some holiday flair to the place. And it was fun to be crafting something. Thankfully both of our babies napped at the same time and we were able to tackle this project quickly.

Fiesta Potluck

Here are most of the recipes from the night:

IMG_4821I brought my baby baked beef burritos to the party, which ended up being a perfect potluck food. I doubled the recipe, accidentally quadrupling the amount of black beans, to yield 33 burritos. (I left 3 of them for Stuart) I was able to make the beef mixture while the little man was taking a nap and while he was playing happily at my feet with the tupperware cabinet I rolled up the burritos. I then baked them in two batches (because my oven is small) right before leaving the house. I put foil between each layer of burritos to keep them warm. (I felt like a caterer!) IMG_4822Stuart had to stay at work late that night so I brought my son to the party until he could be picked up. I let him try all of the food off my plate and he ended up eating the filling of three burritos! (I took 8 of them home with me when the party was over and we both enjoyed them for lunch the next day, too.)

Next month we’ll celebrate summer with a BBQ themed potluck!

#BrunchWeek: Papas con Chorizo

Happy Cinco de Mayo everybody! And happy day two of the third annual #BrunchWeek hosted by Terri of Love and Confections and Shaina of Take a Bite out of Boca!

I’ve been meaning to venture into the breakfast world of Mexican cuisine, but always manage to forget about it. Until today! Thanks to Cinco de Mayo falling during this year’s #BrunchWeek I finally had my opportunity.

Today I bring you the simplest dish, perfect to accompany any brunch menu. Potatoes are always a perfect side at breakfast, so why not trade in those classic hash-browns for papas con chorizo! Potatoes, chorizo, and cheese. You can’t possibly go wrong! If you want to turn this dish into a main course you could add some scrambled eggs and serve breakfast burrito style.

breaking up chorizoLe Creuset is one of our #BrunchWeek sponsors and I receive their new Revolution Bi-Material Slotted Turner. Let me take a minute and tell you about this great product! The materials used in creating this spatula are of great quality and don’t scratch the surface of skillets and dishes. It’s a very sturdy product and can stand up to flipping a wide variety of foods and the angle of the handle makes using it very easy and comfortable; I not only used it for mixing and serving these potatoes but also flipped burgers without any trouble. The slotted turner could also withstand the pressure I put on it to break up the chorizo as it cooked in the skillet.

Papas con Chorizo

Ingredients:

  • 1 lb gold potatoes, peeled and diced
  • 3 links Mexican chorizo, casings removed
  • 1 C shredded Mexican blend cheese

Steps:

  1. Preheat oven to 350 degrees F.
  2. Place potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and cook until almost fork tender.
  3. In a cast iron skillet (or oven-safe skillet), brown chorizo over medium-high heat, breaking up. Cook completely.
  4. Drain potatoes and add to the skillet with the chorizo. Toss, gently, to combine. Cover with cheese and put in the oven for 7-10 minutes until cheese is melted and potatoes are fully cooked.

*This recipe is adapted from David at http://leitesculinaria.com/85425/recipes-potatoes-mexican-chorizo.html*

Papas con Chorizo for #BrunchWeek from Sew You Think You Can Cook

Don’t forget to enter our giveaway and be sure to check out the other bloggers who posted more brunch recipes today:

BrunchWeek 2015 Logo

BrunchWeek Beverages:
Oat-Chata from Culinary Adventures with Camilla.

BrunchWeek Egg Dishes:
Build Your Own Benedicts from A Day in the Life on the Farm.
Ham, Asparagus and Goat Cheese Egg Muffin Cups from Cupcakes & Kale Chips.

BrunchWeek Breads, Grains and Pastries:
Donut Holes with a Trio of Dipping Sauces from The Redhead Baker.
Trail Mix Granola from Making Miracles.
Bananas Foster Baked Oatmeal from The Suburban Soapbox.

BrunchWeek Main Dishes:
Vegetarian Breakfast Enchiladas from The Spiffy Cookie.

BrunchWeek Fruits, Vegetables and Sides:
Caramelized Onion and Sweet Potato Hash from Take A Bite Out Of Boca.
Asparagus and Heirloom Carrots Salad from Jane’s Adventures in Dinner.
Roasted Grape & Bleu Cheese Bruschetta from Bread Booze Bacon.
Papas con Chorizo from Sew You Think You Can Cook.

BrunchWeek Desserts:
Whiskey Walnut Tart from Love and Confections.

Disclaimer: Thank you to #BrunchWeek Sponsors: Bob’s Red Mill, Cabot Creamery Cooperative, California Walnuts, Dixie Crystals, Grimmway Farms/Cal-Organic/True Juice, KitchenAid, Le Creuset, Nielsen-Massey Vanillas, Pacari Chocolate, Stonyfield Organic, Vidalia Onions, and Woot Froot for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own.

Sweet Potato Enchiladas

Mexican Monday has taken a serious hit this year. The league that I bowl on happens on Monday nights and while I don’t bowl every week it’s often enough that our traditional dinner gets switched around or even skipped.

The enchiladas I’m sharing with you today are a meatless variety – perfect for a Friday during this Lenten period. Which is when I made them. If you want to add some meat to these be my guest; cooked shredded pork or chicken would be great. The meat isn’t missed though.

There are some changes I would make though. The sweet potato is cubed instead of mashed, which provides body and meatiness to the filling, but I struggled with the texture. Next time, I’ll mash the sweet potato and add some Mexican rice to the filling to add some more substance.

Sweet Potato Enchiladas

Ingredients:

  • 1 large sweet potato
  • 1/2 C corn & black bean salsa (I used Kroger brand)
  • 2 C shreded Mexican blend cheese, divided use
  • 2 C red enchilada sauce
  • 8 flour tortillas

Steps:

  1. Microwave potato for 10 minutes. Allow to cool and remove the skin. Cube or mash as desired.
  2. Preheat oven to 350 degrees F.
  3. Mix sweet potato with salsa and 1 1/2 C of cheese.
  4. Pour half of the enchilada sauce in the bottom of a casserole dish.
  5. Assemble enchiladas: Place about 1/3 C of the sweet potato filling into each tortilla, roll, and place seam side down in the prepared casserole dish.
  6. Top enchiladas with remaining enchilada sauce and cheese. Bake 20 minutes, or until bubbly and golden.

*This recipe is adapted from Averie at http://www.averiecooks.com/2014/06/sweet-potato-corn-and-black-bean-enchiladas.html*

Sweet Potato Enchiladas | Sew You Think You Can Cook

#SundaySupper: Heart Healthy

I have recently joined a food blogging community movement. #SundaySupperMovement. This particular group of bloggers gather around the table every Sunday in an effort to slow down; to savour not just the food, but each other. In our fast-paced, smart-phone-addicted world it’s nice to take the time, if only once a week, to gather together as a family and enjoy a home cooked meal.

Like other blogging groups, each Sunday finds this group meeting up behind a theme. This week the theme is “Heart Healthy”. Did you know February is American Heart Month? (Last week was Congenital Heart Defect Awareness week. I’d like to ask you to please check out my post in honor of our friends’ little boy with a CHD.)

Today’s event is being hosted by Ethel of eating in instead and Lori of Foxes Love Lemons. Below the recipe I’m sharing for today’s Sunday Supper you will find a list of other great Hearth Healthy ideas to place on your table.

Stuart has been asking for fish tacos for a few weeks now. I think he must really be missing living in Florida. Especially since it snows and is cold here. His thoughts of fish tacos and my thoughts of fish tacos are slightly different. Mr. Fitness is picturing light, healthy, and bright. I’m thinking crispy, fried, and kinda-healthy. The recipe I present to you marries the two worlds together for a very diet friendly and flavorful fish taco.

Oven Baked Tilapia Tacos

Ingredients:

  • 2 tilapia fillets
  • 1 C flour
  • 1 tsp chili powder
  • 2 eggs
  • 1 C breadcrumbs
  • 4 tbsp sour cream
  • 1/2 tbsp chipotle in adobo sauce
  • zest 1 lime
  • juice 1/2 lime
  • 1/2 tbsp sugar, or to taste
  • 1/2 tsp kosher salt, or to taste
  • 2 1/2 C broccoli slaw mix
  • 8 taco sized flour tortillas

Steps:

  1. Preheat oven to 425 degrees F.
  2. Slice each fish fillet into 4 strips (cut in half lengthwise and then cut those in half widthwise).
  3. In a shallow bowl whisk together flour, chili powder, and a little S+P. In a separate bowl beat the two eggs. Place the breadcrumbs in a third bowl.
  4. Dredge each fish strip in the flour mixture, then the eggs, and finally the breadcrumbs. Place strips on a lightly greased, aluminum foil lined baking sheet. Bake 15 minutes, or until cooked through.
  5. Meanwhile make the slaw. In a small bowl combine sour cream, chipotle sauce, lime zest, lime juice, sugar, and salt.
  6. Pour dressing over the broccoli slaw. I suggest doing this slowly so as to not over dress the slaw.
  7. Assemble tacos: place two fish strips in each tortilla and top with the slaw. If desired, add other taco favorites – like cilantro, avocado, or tomato.

*This recipe is modified from Jennie at http://www.injennieskitchen.com/2009/09/baked_fish_tacos_my_favorite_kitchen_addiction/*

Oven Baked Tilapia Tacos | Sew You Think You Can Cook

Better for you breakfasts:

Jump start your health with these appetizers and snacks:

Soups that’ll win your heart:

Veggies, Sides, & Salads your heart will thank you for:

Healthy is the center of attention in these main courses:

Staying healthy doesn’t mean giving up desserts!

We heart wine.

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.