Mexican

Mexican Chorizo Hash

Posted on Feb 23, 2014 | 6 comments

Every so often I make a dish that Kurt labels as “The Bomb”. This is one of those dishes. Inspired by our love for Mexican cuisine and an upcoming vacation this chorizo hash surely hit the spot. I have been on a hash kick lately. I am also enjoying making super simple one pot dinners.

When we were on vacation in Cancun I was in love with the poblano onion sauté that was served at the brunch buffet. It was wonderfully spicy and delicious. The poblano peppers in Mexico must be very different than the ones we get in the States, because there was an insane amount of heat to them. So if you’re not a huge fan of spicy food, no worries, this dish is not spicy but more on the smoky side. However, if you are a spicy food freak like Kurt and I then feel free to add red pepper flakes as well as douse it with Cholula.

Mexican Chorizo Hash

We even took some with us for lunch the next day. I have to tell you, this is a great leftover dish. If you can’t get fresh chorizo then use the smoked variety, just cook it a lot less.

Mexican Chorizo Hash

Mexican Chorizo Hash

Anyone notice how different the food is in Cancun vs Los Cabos?

Kathy Sig 2

Mexican Chorizo Hash
 
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Serves: 4
Ingredients
  • 1 poblano pepper, seeds removed, chopped
  • 3 garlic cloves
  • 6 yukon gold potatoes, peeled and cubed
  • 4 fresh chorizo links, casings removed
  • 1 small onion, chopped
  • 4 eggs
  • salt and pepper to taste
  • fresh cilantro, for garnish
  • 3 tbsp olive oil
Instructions
  1. Heat 1 tbsp of olive oil in a large skillet over medium heat. I prefer using a cast iron skillet for this recipe.
  2. Add chorizo and cook about 10 minutes breaking up the meat into smaller pieces. Stir in poblano, onion and garlic. Saute until the vegetables are softened, 5 minutes. Remove to a bowl and set aside.
  3. To the same skillet add the rest of the olive oil and potatoes. Season with salt. Allow the potatoes to cook thoroughly until crispy around the edges.
  4. Return the chorizo mixture to the potatoes, season with salt and pepper to taste.
  5. Make four egg size spaces in the potatoes. Crack an egg into each one, cover and cook until the eggs are done.
  6. Sprinkle with cilantro. Enjoy.
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Veggie Loaded Nachos

Posted on Jan 30, 2014 | 6 comments

Veggie Loaded Nachos | Olives & Garlic

I am looking forward to this weekend. Super Bowl is here and we’re having a party. I planned a pretty extensive menu to feed the crowd of about 15. Tonight right after work I am heading straight to the grocery store. There is no way I am attempting to shop on Saturday. It always seems as if there are gazillions of people and only four registers open.

I get excited to throw these sorts of parties, but my sanity is somewhat on the line. In efforts to reduce the stress and make the process smooth, I am doing some prep cooking on Saturday.

Veggie Loaded Nachos | Olives & Garlic

I got a great loaded nachos recipe for you in case you’re still looking for ideas for Sunday. They turned out so good Kurt and I ate this entire dish all by ourselves. Thankfully these are much healthier, meat free and loaded with veggies.

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Veggie Loaded Nachos | Olives & Garlic

I know we’re going to have tons of fun. I know my guests are going to absolutely love these nachos!!!

Veggie Loaded Nachos | Olives & Garlic

5.0 from 1 reviews

Veggie Loaded Nachos
 
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Serves: 6
Ingredients
  • 1 tbsp olive oil
  • 1 zucchini, diced
  • ½ red onion, diced
  • ½ cup canned corn, drained
  • ¼ cup chopped pickled jalapeños
  • 1 garlic clove
  • ¼ tsp cumin
  • 1 can refried beans
  • 2 tbsp sour cream
  • hot sauce, to taste
  • ½ cup monterey jack cheese, shredded
  • chopped tomato or favorite salsa
  • salt to taste
  • tortilla chips
Instructions
  1. Heat olive oil in a medium skillet, add red onion and garlic. Saute about 3 minutes.
  2. Add zucchini and cook another 5 minutes.
  3. Stir in corn, jalapeños and cumin. Season with salt to taste.
  4. In a small pot, combine refried beans, sour cream and hot sauce and heat through.
  5. Arrange tortilla chips at the bottom on a baking dish. Top with refried beans mixture, veggie mixture and cheese.
  6. Bake at 400 degrees until the cheese melts. Top with fresh tomatoes. Garnish with fresh cilantro. Serve with guacamole on the side.
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Healthy Recipes Roundup

Posted on Dec 22, 2013 | 4 comments

Do you consider yourself a health buff?

I often ask myself this question only to realize how much I still have to learn. I am just as passionate about food as I am about the benefits that it can deliver. That is why I continuously educate myself on the subject.

Healthy Recipes Roundup

It is estimated that 60% of disease is caused by the Standard America Diet, ironically abbreviated to S.A.D. If I was to list the factors that increase the risk of cancer, heart disease, diabetes and intestinal disorders, S.A.D has them all: high in unhealthy fats, low in fiber, processed and overcooked.

I admire people who eat a raw diet with their glowy skin and remarkable levels of energy. Although I would love to be able to do so I can never eat a fully raw diet. I am just not satisfied, especially in the cold months of winter, unless I eat a hot meal. This doesn’t stop me from incorporating as much unprocessed fresh produce as I possibly can or want into my day.

In an effort to help you plan healthier meals and eat better I put together this great healthy recipes collection from some of the wonderful bloggers around. Enjoy!

 One Pot Pasta by Olives & Garlic

Potato, White Bean & Kale Vegan Soup by Tastes Lovely

Quinoa Poke Bowl by A Sunshiny Day

Pan Seared Salmon with Potato Hash by Family Fresh Cooking

Enchilladas with Cashew Poblano Crema by Love & Lemons

Tequilla Lime Fish Tacos by Love & Lemons

Vegetarian Bolognese Sauce by Olives & Garlic

Beet, Carrot and Pomegranate Salad by Foodie Crush

Roasted Vegetables by Table for Two

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Loaded Pulled Pork Nachos

Posted on Nov 7, 2013 | 6 comments

I love football Sunday’s!

A typical Sunday in our house is filled with NFL ticket on every TV, with laptops and IPads following 6 of Kurt’s teams and one of my teams. Though I am new to the whole fantasy football hobby, our household is not. Mu husband has followed fantasy football for 13 years and is now the commissioner to one of his leagues.

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All the love for football isn’t complete without love for football food. After all watching football without good eats is sort of torturous. Can you imagine going to a game day party and having tea sandwiches? I don’t think so. And while we eat pretty healthy most of the week, come Sunday I allow myself to indulge. There is nothing wrong with making yourself happy.

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Loaded nachos are one of my favorite snacks to have while watching the game. There are so many ways to make this dish. This time I made it using leftover pulled pork, the recipe for which I’ll be sharing with you soon. Of course, if you don’t have pulled pork, left over shredded chicken would make a good substitute. I prefer to cook things from scratch if I have time so I made my own refried beans as well. You can use canned if you’d like.

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Loaded Pulled Pork Nachos
 
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Ingredients
  • Favorite brand tortilla chips
  • ½ cup refried beans (store bought or homemade)
  • 4 tbsp reduced fat sour cream
  • A few dashed of Cholula or Tapatio Hot Sauce
  • ¼ cup shredded Mexican cheese blend
  • ½ cup leftover pulled pork (or leftover shredded chicken)
  • 1 tomato, medium dice
  • ¼ onion, diced small
  • 2 pickled jalapenos, sliced (juices preserved)
  • 1 tsp fresh cilantro, finely chopped
  • Guacamole (optional)
Instructions
  1. Add refried beans to a small sauce pot. Allow the beans to warm up over low heat. Remove from heat, stir in sour cream, hot sauce and mix well. Set aside.
  2. In a small bowl, combine tomato, onion, 2 tbsp reserved jalapeño juice and fresh cilantro. Mix well. Set aside.
  3. Arrange tortilla chips in a baking dish, top with refried beans mixture, pulled pork and cheese. Bake at 350 degrees until the cheese is melted.
  4. Top with salsa, sour cream, sliced jalapenos and guacamole.
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Mexican Inspired Corn Salad

Posted on Jul 7, 2013 | 7 comments

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Summer is about a lot of things. It’s about the beach, cold drinks, road trips, ice cream, family fun and many other things.

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When I think of summer I think of my Hubby barbecuing in our backyard and the smile on my daughters face as she bravely swims around the pool.

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I think of the weekends spent wearing my favorite flip flops, maxi dresses and sunglasses. But most of all I think of all the memories we’re making without even noticing. Ahh, my happy happy heart.

This is also the time of the year when I get to use lots of beautiful, locally grown produce and have an excuse to make simple yet very flavorful dishes. As much as I love Mexican food I have to admit it is rather heavy and very filling.

When we were in Mexico I absolutely could not get enough of the delicious street corn.

Grilled_Mexican_Street_Corn

I thought of recreating a Mexican favorite into a lighter less messier version. I know I’m not reinventing the wheel here, but if it isn’t broke why fix it. What I love about this salad, besides the flavor of course, is the ability to enjoy the taste of Mexican corn on the cob without having to dirty up my fingers.

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There is only one way I can summarize this dish – Bright, flavorful and full of summer!

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 Kathy Sig 2

Mexican Inspired Corn Salad
 
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Author:
Serves: 2
Ingredients
  • 3 ears of corn, cut off the cob
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • ¼ cup pickled jalapeños, chopped
  • 2 tbsp light mayo
  • 1 tsp paprika
  • ¼ cup queso blanco, shredded
  • 1 tbsp olive oil
  • ¼ cup cilantro
  • salt and pepper to taste
  • Sriracha, to taste
Instructions
  1. Heat olive oil in a skillet.
  2. Add garlic and corn. Saute about 4 minutes until corn is heated through.
  3. Turn off the heat.
  4. Mix in the rest of the ingredients except for Sriracha.
  5. Plate. Drizzle with Sriracha and serve

When I think of a photo that would summarize my week, this is what I think about.My Photo of the Week:

Photo of the Week:

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