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Back to Cooking with a Great Fall Side Dish – Cider-Glazed Root Vegetables

Now that my oven is up and running again I was able to do some actual cooking over the past weekend and a few different things that I can share on the blog. One of my favorite things about fall cooking is all of the great root vegetables that seem to go so well with fall meals come out. You can do great things with carrots, parsnips, sweet potatoes, turnips, beets and more and while I personally love to roast all kinds of vegetables, I also thought it would be great to bring all of these flavors together and use another great piece of fall produce – apples. Apples are pretty plentiful in this area of New York this time of year so it’s a great time to take advantage of them as well. This particular recipe for cider-glazed root vegetables was in the latest issue of Cook’s Country magazine and uses the cider to give the vegetables some added flavor and punch. The original recipe uses hard apple cider in it, which I did not have on hand. Instead I used some local apple cider as a substitute.

Cider-Glazed Root Vegetables

4 tablespoons butter

1 pound carrots, peeled and cut into 1/2-inch pieces

12 ounces parsnips, peeled and cut into 3/4-inch pieces

12 ounces turnips, peeled and cut into 3/4-inch pieces

3 shallots, peeled and halved

2 1/2 cups hard cider or regular cider

3 tablespoons sugar

Salt and freshly ground black pepper

1 apple, cored and cut into 1/2-inch pieces

2 tablespoons chopped fresh tarragon

2 teaspoons cider vinegar

Melt 1 tablespoon of the butter in a large skillet set over medium-high heat. Add the carrots, parsnips, turnips and shallots and cook until lightly browned, about 5 to 6 minutes. Add the apple cider, sugar, 1 1/2 teaspoons of salt and the remaining 3 tablespoons of the butter and bring the entire mixture to a boil. Reduce the heat to medium-low and cover the skillet. Cook the vegetables until they are just tender, about 7 to 10 minutes, stirring the vegetables occasionally.

Uncover the skillet and increase the heat to medium. Cook the vegetables until they are fully tender, about 13 to 15 minutes, stirring them occasionally. Stir in the apple and continue to cook the vegetables until the cider starts to become syrupy and the apple is just tender, about another 2 to 3 minutes. Take the skillet off the heat and stir in the chopped tarragon and the apple cider vinegar. Season the vegetables with salt and pepper to taste. Transfer the vegetables to a serving dish and pour any of the remaining glaze over the vegetables before serving.

Other than substituting regular apple cider for the hard apple cider, I also used golden beets instead of turnips since I already had the beets on hand. You can use pretty much root vegetables that you really like and I think they would work pretty well here. The original recipe as it is posted here is also designed to serve 8 people, so I cut the recipe in half when I actually made it for just the 3 of us and we still had plenty of leftovers. You get some really great flavor with all of the vegetables mixed together with the cider and the apple, though I have to admit that using the regular cider probably creates a bit of a weaker tasting glaze than if you use the hard cider, but it was still really good. I made this as a side dish to go with meat loaf, but I think it would go really well with any pork or poultry dish as well.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on October 13, 2014 in Cooking, Dinner, Side Dishes, Vegetables, Vegetarian

Tags: apple cider, cider-glazed root vegetables, Cook's Country, Cook's Country cider-glazed root vegetables, root vegetables, root vegetables in a skillet, root vegetables recipe

Try Guacamole the Alton Brown Way!

24 Sep

I have been using the same basic recipe for guacamole that I make for years. Everyone seems to like it and I haven’t really deviated from that since I went with the old adage if it isn’t broken don’t fix it. National Guacamole Day was just recently (yes, there really is such a thing, and it seems pretty much everything and everyone has a day now, but that’s a topic for another time) I saw some other recipes for guacamole come up and I hit upon this one from Alton Brown, who is always one of my favorites and hasn’t steered me wrong yet with a recipe. His recipe for guacamole is very simple, as most of them are, but does seem to give you extra layers of flavor as well.

Alton Brown’s Guacamole

3 Haas avocados, halved, seeded and peeled

1 lime, juiced

1/2 teaspoon kosher salt

1/2 teaspoon ground cumin

1/2 teaspoon cayenne pepper

1/2 onion, diced

1/2 jalapeno pepper, seeded and minced

2 Roma tomatoes, seeded and diced

1 tablespoon chopped cilantro

1 clove garlic, minced

In a large bowl place the scooped avocado pulp and the lime juice and toss the avocado pieces to coat them well. Drain the bowl, reserving the lime juice, after all of the avocado pieces have been coated. Using a potato masher, add the salt, ground cumin and cayenne pepper and mash the avocados. Fold in the onions, jalapeno pepper, Roma tomatoes, chopped cilantro and the minced garlic to gently blend the ingredients together. Add 1 tablespoon of the reserved lime juice. Let the guacamole sit at room temperature for 1 hour and then serve.

A couple of things I noticed about this recipe. One, you get great flavors of everything and can get the freshness of the avocado, the lime, the cilantro and the onions and tomatoes with every bite. Two, using a potato masher does make a big difference as it allows you to get chunky guacamole so you get pieces of avocado with each bite instead of the results you get from a food processor or blender where you just get green liquid. I had always used a potato masher in the past when I made it anyway, so this made good sense to me. Coating he avocados with the lime juice before you mash them makes a difference in the flavor and seems to help with preventing the guacamole from turning brown quickly, just as adding the lime juice back in at the end does as well. Also, I had always refrigerated my guacamole right after I made it, but Alton Brown suggests that the cold refrigerator mutes the flavors of the guacamole, while when left at room temperature all you will need to do is give it a gentle mix and maybe add some salt and lime juice to adjust the seasoning. It is important to remember that even though you added lime juice, oxidation is still going to occur if you leave the guacamole uncovered while its resting. Make sure you cover it with plastic wrap, pressing it right down onto the top of the guacamole, and this will help it from turning brown. it’s a great and versatile dip that goes well with chips, crackers, tacos, quesadillas, hamburgers and countless other meals.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on September 24, 2014 in Appetizers, Cooking, Picnic Fare, Produce, Snacks, Vegetarian

Tags: Alton Brown, Alton Brown guacamole recipe, Alton Brown's guacamole, avocado, food network, guacamole recipe

Hold On to Summer with Tropical Slaw with Sweet and Sour Dressing

03 Sep

Even though everyone is back to work today and the kids are back to school this week around here, the weather has actually been a lot hotter the last few days than it has been all summer long. That makes you want to hold on to summer just a little bit longer and keep making some of those summer favorites that may not heat up the house and kitchen. Around here we have been having cold dinners the last few nights, including a sandwich night yesterday where I made some homemade potato salad and tried out a new coleslaw recipe that I found. This one is a very simple and refreshing recipe from Bobby Flay for a tropical slaw with a sweet and sour dressing so you can stay away from the typical mayo slaws and get something a little different to go with your meal.

Tropical Slaw with Sweet and Sour Dressing

1/4 cup apple cider vinegar

1/4 cup canola or vegetable oil

2 tablespoons sugar

Kosher salt and freshly ground black pepper

12 ounces fresh pineapple, cut into 1/2-inch cubes

1 large, ripe mango, cut into 1/2-inch cubes

1/2 head red cabbage, finely shredded

3 green onions, green and pale green parts only, thinly sliced

1/4 cup roughly chopped fresh cilantro leaves

Combine the apple cider vinegar, canola or vegetable oil, sugar and the kosher salt and black pepper (to taste) in a bowl and whisk the ingredients until the sugar has dissolved.

Combine the pineapple, mango and red cabbage in a large bowl. Season them with salt and pepper to taste; add the dressing to the fruit and cabbage and toss everything to coat it well with the dressing. Add the green onions and the cilantro and toss the ingredients again. Cover the slaw and refrigerate it for at least 1 hour before serving.

This is a very simple and refreshing alternative to traditional coleslaw recipes. You get great flavor from the pineapple and it seems to go very well with the red cabbage, green onions and cilantro. The dressing is light but adds just the right flavor and acidity to the slaw itself. I didn’t have any mango on hand when I made this salad so it is not in the one I did and I think it still turned out fine, though a nice, ripe mango in there would add even more to the dish. I also used pre-packaged shredded red cabbage instead of shredding it myself to save myself a step. This side dish would work really well with just about any type of sandwich meal and I think it would go really well with a pork dish like pulled pork or even just to have with sausages, hamburgers or hot dogs. I’ll definitely make this one again.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on September 3, 2014 in Cooking, Dressings, Fruit, Lunch, Salad, Sandwiches, Side Dishes, Vegetables, Vegetarian

Tags: Bobby Flay, coleslaw recipe, coleslaw recipes, red cabbage, sweet and sour dressing, tropical cole slaw with sweet and sour dressing, tropical slaw

Make This Simple Summer Side – Black Bean Salad with Mango, Cilantro and Lime

11 Aug

Summer meals, whether you are cooking them out on the grill, in the kitchen or not cooking at all and trying to keep things cool and light, call for some easy side dishes that taste great. Sure coleslaw and potato salad are always great standbys, but I have found myself recently trying to make more use of different beans in my main dishes and side dishes. Beans are a great source of fiber and protein and can go really well with a lot of the summer vegetables and fruit that you find available right now. I came across this really easy recipe from the Cooking Channel for a black bean salad with mango, cilantro and lime and it sounded so easy and refreshing that I just knew I had to give it a try one night.

Black Bean Salad with Mango, Cilantro and Lime

1/4 cup apple cider vinegar

2 tablespoons fresh lime juice

1 tablespoon honey

1 teaspoon ground cumin

1/3 cup canola or vegetable oil

Kosher salt and freshly ground black pepper

1/2 small ripe mango, peeled and diced into 1/4-inch pieces

1/2 yellow, orange or red bell pepper, cut into a small dice

1 (14.5-ounce) can black beans, drained and rinsed

1 small jalapeno, seeds and ribs removed, minced

1 small red onion, cut into a small dice

1/4 cup fresh cilantro leaves, chopped

In a small mixing bowl, combine the apple cider vinegar, the lime juice, the honey and the ground cumin. Slowly whisk in the canola or vegetable oil until it is well incorporated. Season with salt and pepper to taste.

Mix the diced mango, diced bell pepper, black beans, minced jalapeno pepper and the diced red onion together in a large bowl. Drizzle the vinaigrette over the ingredients and toss everything together until it is combined. Season the salad with salt and pepper to taste. Garnish the dish with the cilantro and serve.

I loved he freshness of this salad with the vinaigrette. The lime juice really made it all pop together, but to me the mixof the black beans, jalapeno, red onion and the mango are what really make this work. You get such a great medley of flavors with the freshness of the mango combined with the bite of the onion and the jalapeno that it all seems to go really well together. This salad works well as a side dish to just about any type of chicken, pork or beef dish and could even stand on its own as a vegetarian meal if you wanted it to. I served it as a side to some pulled pork tacos I made (which I ill be posting the recipe for tomorrow) and it was fantastic on the side or right on the tacos themselves. I think it would also work great with quesadillas or burritos.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

2 Comments

Posted by MikeG on August 11, 2014 in Beans, Cooking, Picnic Fare, Produce, Salad, Side Dishes, Vegetarian

Tags: black bean salad, black bean salad with mango cilantro and lime, black beans, Cooking Channel, side dishes, vegetarian dishes

12 Easy Smoothies for Hot Days — Recipes from The Kitchn | The Kitchn

21 Jul

12 Easy Smoothies for Hot Days — Recipes from The Kitchn | The Kitchn.

Smoothies can be a quick and refreshing snack, breakfast or lunch any time, but particularly during the hot summer months where you may not feel like making anything for breakfast or lunch and just want some cool that is easy to make. The Kitchn has put together 12 easy smoothie recipes for you that are perfect for you and your family during the summer. Check it out!

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Posted by MikeG on July 21, 2014 in Beverages, Breakfast, Cooking, Cooking Websites, Fruit, Lunch, Vegetarian

Tags: 12 easy smoothie recipes, easy smoothies, smoothie recipes, smoothies, The Kitchn

A Quick Summer Meal That is Meat Free – Black Bean and Corn Tacos

16 Jul

When you are looking for something quick to make on these hot summer days and may even want to stay away from the meat for a dinner or for lunch, beans can be a great alternative for you. They can provide you with plenty of protein, vitamins and fiber and taste great in salads or as a taco or wrap. I decided to do this myself for lunch a few weeks ago and then brought it back as a dinner meal when we were looking for something quick and easy one night. All the ingredients can be things that you might normally have on hand in your pantry or refrigerator so you can have this ready to go in just minutes.

Black Bean and Corn Tacos

1 15 ounce can black beans, drained and rinsed (or 1 cup of cooked black beans)

5 teaspoons olive oil, divided

1 tablespoon fresh lime juice

1 cup frozen corn kernels, thawed

2 teaspoons ground cumin

1/2 cup onion, sliced thin

2 green onions, sliced thin

Corn or flour tortillas

Spinach leaves, for topping

Thinly sliced radishes, for topping

Sliced avocado or guacamole, for topping

Grated cheese (your choice) for topping

Sour cream, for topping

Diced tomatoes or salsa, for topping

Place the black beans and the cumin together in a small bowl and lightly mash the beans. Add 2 teaspoons of the olive oil along with the lime juice and mix together until well blended. In a saucepan set over medium heat, heat 1 teaspoon of the olive oil until it is shimmering. Add the sliced onion and saute the onion until it is tender, about 3 to 4 minutes. Add the corn kernels and the bean mixture to the onions and heat until the corn and beans are completely warmed through and fragrant, about 3 to 4 minutes. In a separate skillet, warm the remaining olive oil over medium heat. Warm the tortillas individually for about 1 minute per side. Remove the tortillas to a separate plate and place the bean and corn mixture in a separate bowl, sprinkling the beans mixture with the sliced green onions. Place any toppings you like on the table as well so people can assemble their own tacos to their specific liking.

You can really add anything you like to this dish to truly make it your own. Personally, I had tomato, avocado and radishes on mine while Sean put cheese on his and Michelle put sour cream and cheese on hers. The spinach was a nice touch as well. I actually have had this for lunch a number of times and they pack pretty well just as wraps if you didn’t want to cook the tortillas and just wanted to pack them up for a lunch on the go. you could certainly used dried beans that you have soaked and cooked beforehand in place of the canned, but the canned were convenient to use for my purposes and you can really make these with any type of beans you like, maybe throw in some chili peppers or hot sauce if you want some heat or any other type of vegetable you might like.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 16, 2014 in Beans, Cooking, Dinner, Leftovers, Lunch, Picnic Fare, Sandwiches, Vegetables, Vegetarian

Tags: black bean and corn tacos, black bean and corn wraps, black bean tacos, black beans, vegetarian tacos

It’s Tomato Time! Use Those Summer Tomatoes for a Simple Tomato Tart

15 Jul

There are few things better than when tomatoes are in season. Getting a really fresh tomato from the local farmer’s market can be a treat all of its own and there are lots of different varieties that you get to choose from this time of year. Around here in my area, the tomatoes get very reasonable in price so you can load up and make all kinds of different things with them. They are great to use to make your own tomato sauce, perfect for a Margherita pizza, ideal for any type of BLT that you might want to make, you can dice them up for some panzanella salad, just have them in a nice salad or even just eat them alone as a sandwich all of their own. I decided to take a few tomatoes that I had and make use of this really easy recipe from Food Republic for a very simple tomato tart.

Simple Tomato Tart

4 ripe tomatoes

2 tablespoons Dijon mustard

1 package puff pastry, thawed

2 teaspoons fresh thyme leaves, chopped

1 tablespoon butter

Salt

1/4 cup balsamic vinegar

Preheat the oven to 400 degrees. Slice the tomatoes in 1/4-inch slices and salt the tomatoes heavily. This so as much excess water as possible comes out of the tomatoes and this will help keep the tart from getting soggy. Leave the salted tomatoes aside for 10 minutes. After the 10 minutes have passed. use paper towels to wipe off the extra salt on the tomatoes and pat the tomatoes dry to pick up any excess moisture that may be left.

Arrange the thawed puff pastry in a pie plate or a baking dish. Make sure to add a little bit of butter into the dish before laying the puff pastry down in the dish to prevent the pastry dough from sticking to the dish. Spread the Dijon mustard evenly over the pastry dough. Add 1 teaspoon of the chopped thyme leaves and then arrange the tomatoes on top of the Dijon mustard and the thyme leaves. Add the other teaspoon of the chopped thyme leaves over the tomatoes. Drizzle the balsamic vinegar over the top of the tomatoes. Garnish the tart with a few sprigs of thyme.

Bake the tart in the oven for 45 minutes or until the pastry has achieved a deep caramel color. Take the tart out of the oven just before the edges of the tart begin to char and not sooner. Allow the tart to coll for 15 minutes before serving or allow it to cool at room temperature and serve when you are ready.

I loved the simplicity of this dish and you really get the deep flavor of the tomatoes that have been roasted in the balsamic vinegar and the Dijon mustard adds just a hint of flavor to the dish. This is a great side dish to make to go along with any type of meal you might serve in the summer or to go along with a barbecue. you could certainly use this as a dish to bring to any summer party you might attend as well. I’ll be making this one again as the summer goes on.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

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Posted by MikeG on July 15, 2014 in Cooking, Side Dishes, Vegetables, Vegetarian

Tags: Food Republic, Food Republic simple tomato tart, ripe tomatoes, simple tomato tart, tomato tart, tomato tart recipe

Another Great Summer Side Dish – Roasted Corn and Black Bean Salad

02 Jun

We are just about getting into summer in the area after a really long winter and that means the opportunity to get some of the really great summer vegetables that are around. For my family, that means eating a lot of corn and in all different ways. Yes,corn on the cob is great and it is certainly a family favorite for us, but one of the things that is even better is to roast some corn on the cob, strip it off the cob and use it in some wonderful side dishes. One of my favorites is a black bean and corn salad, which gives you the opportunity to combine some great flavors to get really good freshness for a side dish that is perfect for the summer. I found this particular recipe at TidyMom and decided to give it a try myself with some modifications of my own.

Roasted Corn and Black Bean Salad

3 ears corn, cut off the cob
1 orange bell pepper, diced

1/2 red onion, finely chopped

1 pint grape tomatoes, halved
1 avocado sliced
1 (15-ounce) can black beans, drained and rinsed
1/4 teaspoon salt
1 clove garlic
1/4 teaspoon pepper
Juice of 1 1/2 limes
1/4 teaspoon chili powder

1/4 cup olive oil
3 ounces blue cheese, crumbled (optional)
2 tablespoons fresh basil leaves, chopped

Cook the corn, bell pepper and the red onion in 1 tablespoon of olive oil in a large skillet set over medium-high heat until the vegetables are beginning to brown nicely all over, about 5 to 7 minutes. Toss in the black beans and cook until the beans are warmed through, about 2 minutes. Turn the heat down to low while you make the dressing.

For the dressing, smash the garlic clove and sprinkle the smashed clove with some kosher salt. With the flat side of your knife, mash and smear the garlic clove and salt until it forms a paste. Whisk the garlic paste, lime juice, salt and chili powder together in a bowl. Slowly and gradually whisk in the olive oil, starting with just a few drops and then adding the rest in a steady stream until the oil is incorporated into the dressing.

Add the dressing to the bean and corn mixture and toss the vegetables to coat them evenly. Adjust the seasoning with salt and pepper to taste. Remove the skillet from the heat and transfer the corn and beans to a large bowl. Gently fold in the avocado, grape tomatoes, the basil and the blue cheese, if using, and serve warm or at room temperature.

That;s all there is to it and you get a really tasty side dish within minutes. You can certainly grill the corn first if you prefer instead of pan roasting it and then cut it off the cob, but since I don’t have access to a grill to do it this was my best option. I love the dressing with the nice bite of the lemon juice mixing so nicely with the corn, beans, avocado and tomatoes. This side dish can go with anything, from chicken, ribs, burgers and steak to all kinds of other meals. You could even use this as filling for tacos or quesadillas if you wanted something that is more of a vegetarian meal. It is certainly one we will use throughout the summer.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

1 Comment

Posted by MikeG on June 2, 2014 in Beans, Cooking, Dinner, Salad, Side Dishes, Vegetables, Vegetarian

Tags: black bean and corn salad, black bean salad, black beans, roasted corn and black bean salad, roasted corn salad, side dish, summer vegetables, TidyMom

A Refreshing Summer Side Dish – Apple Coleslaw

31 May

A great side dish for the warm weather when you are having a barbecue, picnic, party, buffet or just want a lighter and refreshing side is coleslaw. There are so many different things that you can do and ingredients that you can use to make a coleslaw that your options seem almost endless. Even better, with the bags of coleslaw mix that are available in most grocery stores today you do not have to go through the effort of shredding cabbage and carrots on your own (unless you want to of course). Many times during the summer these bags of coleslaw are on sale at my store for a dollar a bag or less, which makes them a great deal to buy. I have tried a bunch of coleslaw recipes in the past and am always on the lookout not just for something new, but one that uses little or no mayonnaise at all. I found this recipe on Kitchen Daily for an apple coleslaw and made a few modifications to make it my own.

Apple Coleslaw

1 package of coleslaw mix or 1 cup shredded green cabbage, 3/4 cup shredded red cabbage and 1/2 cup carrots, cut into matchsticks

1 apple, julienned

1 tablespoon mayonnaise

3 tablespoons olive oil

1/2 tablespoon apple cider vinegar

Juice of 1/2 lemon

1/2 tablespoon poppy seeds (optional)

Kosher salt and freshly ground black pepper, to taste

In a large bowl, combine the green cabbage, red cabbage, julienned carrots, or the 1 bag of coleslaw mix (whichever you happen to be using) and the julienned apple.

In a large glass measuring cup, whisk together the mayonnaise, the olive oil, the apple cider vinegar, lemon juice, the poppy seeds (if using) and the salt and pepper to taste.

Pour the dressing mixture over the cabbage mixture and stir everything together using a rubber spatula. Stir until everything is well combined. Cover the bowl and place it in the refrigerator for at least one hour so that the flavors can meld. Serve the coleslaw cold.

Personally, I left out the poppy seeds because I didn’t have any on hand and I didn’t think they would add that much to the dish. While they will look nice and add some texture, it just wasn’t for me this time. I loved the freshness that the apple added to the mix with the cabbage and carrots and since there was very little mayonnaise it didn’t get all watery as it chilled. I think you could probably eliminate that mayo all together if you wanted to go without it and just stick with the olive oil, but the mayo does help to bind everything together nicely. You could certainly try substituting yogurt or sour cream for the mayo as well. I used Gala apple for mine but I think you can use whatever apple you like the best for crispness and flavor. The original recipe called for Granny Smith, which I find to be very tart so I opted to change that out. in any case, I think it was a great coleslaw with excellent flavor that is a great side dish for burgers, hot dogs, ribs, chicken, sandwiches or just about anything else you can think of for a summer meal.

That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!

1 Comment

Posted by MikeG on May 31, 2014 in Cooking, Picnic Fare, Salad, Side Dishes, Vegetarian

Tags: apple coleslaw, apple coleslaw with poppy seed dressing, coleslaw recipes, Kitchen Daily, Kitchen Daily apple coleslaw

Fiesta Week Part 1 – Chorizo Tacos

05 May

I decided to make a bunch of Mexican dishes yesterday as kind of an early Cinco de Mayo kind of meal for Sunday since we were having some guests over. I made three different kinds of tacos, some re-fried beans, vegetable slaw, guacamole, salsa, confetti corn, pickled onions and radishes, southwestern egg rolls, avocado dip and more, so there were lots of things to choose from, some of which I have made before and posted here and some new things. Unfortunately, I got so caught up in all of the cooking that I forgot to take pictures of a lot of it, so I hope to take some pictures of some of the leftover items tomorrow. The only thing I did not have anything left of was the chorizo tacos, which seemed to be quite a favorite. I had bought the chorizo at Adam’s Farms since they make their own, but you could also make your own as well at home if you have all the ingredients or a favorite recipe you like to use. I saw a bunch of different recipes, but this one from Williams-Sonoma struck me as the best one of the bunch, so I used this one.

Chorizo Tacos

8 ounces (1 cup) Mexican chorizo sausage

3 medium potatoes

Salt, to taste

2 medium poblano chiles or red bell peppers

3 tablespoons vegetable oil

1 onion, thinly sliced

Guacamole (homemade or store-bought)

Salsa (homemade or store-bought)

Flour or corn tortillas

With a small knife, slice down the side of the chorizo casings. Remove the chorizo from the casing and discard the casing. In a large skillet set over medium heat, add the chorizo. Cook, stirring regularly to break up the clumps, about 4 minutes, until the chorizo is cooked through. If there is a lot of rendered fat, discard some of the excess and remove the chorizo to a bowl. Set the pan aside for later use.

Peel the potatoes and cut them in half, and then dice the halves. In a medium bowl, add the potatoes and 1/2 teaspoon of salt and toss the potatoes. Cover the bowl with plastic wrap and microwave them on high for 4 to 5 minutes, until the potatoes are tender.

Roast the chiles or bell peppers by placing them directly over a gas flame (don’t use a pan), or 4 inches below the broiler in the oven, turning the peppers occasionally with tongs until they are evenly blackened all over. Place the peppers in a plastic bag and allow them to cool. Peel off and discard the blackened skin of the peppers. Pull out the stems from the peppers and the seed pods and discard them. Tear open the peppers and rinse off the seeds and bits of black skin. Cut the peppers into 1/4-inch pieces.

In the empty skillet, add the vegetable oil to a bit of the rendered chorizo fat set over medium heat. Add the sliced onion and cook, stirring regularly, until the onions are translucent, about 2 minutes. Add the potatoes and cook, stirring regularly, until the potatoes are browned, about 5 minutes. Stir in the chile peppers and the chorizo and cook for 3 or three minutes, stirring occasionally. Taste the mixture and season with salt and pepper as needed.

Warm the tortillas and scoop the chorizo filling into a serving bowl. Set the bowl on the table with the warm tortillas, guacamole, salsa, hot sauce and any other accompaniments that you like.

Everyone really loved the chorizo tacos. They had just the right amount of spice and adding the potatoes to the mix really added something great as far as taste and texture to the mix. This mix would be great without the tortilla as a main dish with some rice or even as a breakfast with some eggs. You could even omit the chorizo altogether and just have the potatoes, onions and peppers if you wanted a vegetarian taco mix instead. I wish I had taken a picture of it as they were really good. Next time I make them I will post a picture of them for sure.

That’s all I have for today. Check back next time for another recipe from our Mexican fiesta. until then, enjoy the rest of your day and enjoy your meal!