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Entries in Spicy (19)

Thursday
Mar062014

Smashed potatoes

I wonder how many Minnesotans were prescribed antidepressants this winter. Not one typically prone to depression, I feel myself sinking into the bowels of seasonal sadness. This winter has been rough! Snow, COLD, grey days, being cooped up indoors, repeat, repeat, repeat. There are, however, good sides to this time of year. I get to spend all kinds of time with my lovies. I get to focus more on my website and other projects. I have ample opportunity to make food, eat and eat some more. And then some more. My thighs are slowly growing, despite my diligence at the gym. Come on, spring! My soul needs some warm weather. So do my thighs. 

We ate these scrumptious little potatoes with the meatloaf I made a few weeks ago. I LOVED THEM. I really really loved them. I can't believe I've lived my life without them thus far. I sneaked in a jalapeño pepper, but feel free to omit that. Enjoy! And if you live somewhere warm, would you please invite me to your house? Please?

 

You'll need to boil 9 baby reds before starting. About 20 minutes will do, or until a fork can be easily inserted into the centers. Place the cute little potatoes on a rimmed parchment-lined, olive oil-drizzled baking sheet.

Using a fork, go ahead and smash those little reds. Be gentle. But be firm. Kind of like the way I have to be with my boys. Gentle but not too gentle. Firm but not too firm.

Combine the following in a medium bowl:

Drizzle some olive oil into the bowl.

It should look something like this after stirring.

Spoon that delicious mixture over the tops of the gently-yet-firmly-smashed potatoes.

Bake at 350 degrees for 30 minutes!

Serve with meatloaf and a veggie!

     Smashed Potatoes  |  pipandebby.com

 

 

Ingredients

9 baby red potatoes
Olive oil, for drizzling
1/4 cup flat-leaf parsley, finely chopped
1 jalapeno pepper, finely chopped (optional)
1 teaspoon kosher salt
1/4 teaspoon garlic salt
1/2 teaspoon ground pepper
1/4 teaspoon cayenne pepper
1/4 cup extra-virgin olive oil 

Instructions

  1. Place potatoes in a large saucepan filled three quarters with water. Bring to a boil over high heat. Boil for 20 minutes, or until a fork can be easily inserted into the centers.
  2. Preheat oven to 350 degrees F. Place parchment paper on a rimmed baking sheet and drizzle with olive oil. Remove the potatoes from the pan of water and place on parchment paper. Smash each potato with a fork a couple times.
  3. In a small bowl, combine the parsley, peppers (if using), kosher salt, garlic salt, black pepper, cayenne pepper and olive oil. Mix well and spoon over potatoes. Bake in the preheated oven for 30 mintues. Serve warm!

 

Tuesday
Dec242013

Taco soup

Most of my holiday "work" is done, so I am feeling relaxed and relieved this morning. We have only a few items on our agenda today, all of which we are looking forward to. To balance out all of the gifts this time of year brings, we are taking our boys to the store to pick out toys/books for kids who will be spending their Christmas in the hospital. Then we'll drive to Children's and deliver the goodies. After that is family naptime, then church to celebrate Jesus' birth and dinner (homemade raviolis...mmmm) with family. 

Here's wishing you all a day filled with good things, as well! Merry Christmas!

This soup is so delicious and it has warmed our bellies on this very frigid holiday week. Make it as spicy or mild as you'd like!

Heat 3 tablespoons of olive oil in an extra-large skillet over medium heat. 

Add:

4 cloves garlic, minced

1 red or green bell pepper, chopped

1 bunch green onions, thinly sliced

2 jalapeño peppers, finely chopped (optional)

Salt and pepper, to taste

Cook until soft and fragrant, about 3 to 4 minutes. 

Add:

1/4 cup flat-leaf parsley, finely chopped

1/4 cup cilantro, finely chopped

Cook for an additional 2 minutes.

Add:

32-oz. container chicken stock

Two 28-oz. cans diced tomatoes

15-oz. can whole kernel corn, drained

15-oz. can black beans, drained

Bring to a boil over medium-high heat. Reduce to medium-low and simmer for 30 minutes, stirring occasionally.

Five minutes before the soup is finished, add 2 cups of shredded chicken.

Ladle into serving bowls and top with shredded cheddar cheese, sour cream and tortilla strips!

Printable recipe: Taco soup

Monday
Nov042013

Loaded breakfast wraps

This recipe is very fitting this week, you know, containing scrambled eggs and all. Because my brain feels scrambled. I am struggling to even write this post tonight. I want bed. Badly. The only thing I want more than bed is one of these wraps, followed by bed. I am headed toward my comfy pillows shortly, friends. Have I ever told you that I sleep with four pillows? Mmm, I love pillows. 

I also LOVED this wrap and I hope you all enjoy it, as well! It gave Dan and me very happy bellies a few weeks ago.

 

Heat 2 tablespoons of extra-virgin olive oil in a medium skillet over medium heat. Add:

1 bunch green onions, thinly sliced (white and light green parts only)

2 cloves garlic, minced

1 jalapeño pepper, finely chopped

1/2 cup chopped red onion

1/4 cup fresh cilantro, chopped

Salt and pepper, to taste

Cook, stirring, for 3 to 5 minutes, or until veggies are softened. Add:

1 tomato, chopped

Cook, stirring, for an additional 3 to 5 minutes.

Heat a small skillet over medium heat. Add 4 beaten eggs and cook, stirring occasionally, until eggs are scrambled. Remove from the heat and add 1/2 cup shredded cheddar cheese. Stir until the cheese is melted.

Place two 10-inch tortillas onto serving plates. Top each with:

Half of the eggs

Half of the onion-pepper mixture

Roll into a wrap and cut in half. Top with avocado slices and enjoy!

Printable recipe: Loaded breakfast wraps

Monday
Aug192013

Huevos rancheros

My boys and I are smack in the middle of what I call getting back into the groove. I am consistently (freakishly, perhaps) putting the little boys to bed at ridiculously early times each evening and feeding them food that is healthier than anything they have seen in months. It feels good, after a summer filled with inconsistent sleep schedules and loads of sugar and activity.

One of the perks of putting healthy things into my little ones' tummies is that I tend to also have the desire to put healthy things into my own tummy. I have been wanting to make my own version of Huevos Rancheros for a long long time, and this morning finally felt it was time. I added a few nutritious twists to this breakfast favorite. I loved it so much that I plan to make it again tomorrow.

Heat 2 tablespoons of olive oil in a skillet over medium heat. 

Add:

1 bunch green onions, thinly sliced (white and light green parts only)

2 cloves garlic, minced

1 jalapeño pepper, finely chopped (optional, but highly recommended)

If you would like to know how my skillet became scorched, you can ask my huband. :) daporta at gmail dot com (you're welcome, Hubby!)

Cook, stirring, until softened and fragrant (mmm, it will start to smell sooo good), about 3 minutes.

Add:

14.5-oz. can diced tomatoes

1 cup fresh chopped kale leaves

1/4 cup fresh cilantro, chopped

Bring the mixture to a boil. Reduce to medium-low heat and simmer for 10 minutes, stirring occasionally.

Meanwhile, in a separate scorched skillet, heat 2 tablespoons of olive oil over medium heat. Turn the skillet until the bottom is thoroughly coated with the oil. Add two 6-inch corn tortillas (one at a time), cooking each side for 1 to 2 minutes, or until bubbles begin to form on the surface.

(Although I suggest using corn tortillas, I used whole wheat. Either one will provide you with a great result.)

Remove the tortillas from the skillet and cover to keep warm.

Crack 4 large eggs into the same skillet and cook to desired doneness (I like my yolks nice and runny).

Place each tortilla on a serving plate and top each with half of the sauce and 2 prepared eggs.

Garnish with salsa and cilantro.

This is my new favorite breakfast, I swear.

Printable recipe: Huevos rancheros

Monday
Jul082013

Best ever jerk chicken

I'm mostly finished packing and loading the car for our big trip. Have I mentioned our big trip?! I am taking my two little boys on an 18-day journey around the eastern part of the country to visit 14 of our fellow heart families (Dan has to work, boo). Rather than writing out the details again here, please feel free to visit my family blog! It is going to be an adventure of a lifetime, filled with lots of love and fun and....adventure! I am both terrified and excited at the same time. Please squeeze in a prayer for us, if you don't mind! For our car to run well and for the boys to get good rest and for the entire adventure to be filled with happiness and great memories. THANK YOU!

Onto the delicious chicken, which we made for this year's Fourth of July dinner. Mmmm. I cannot BELIEVE I have not yet shared this one with you all. 

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