I am a potato lover!!!!! So let’s show some love to the purple potato too…
Nothing to be afraid of. It tastes just as delicious as any waxy potato.
Here’s how I make them…
PURPLE POTATO MASH
3-4 baby purple potatoes, quartered 1 tbs of butter ¼ cup of blue cheese crumbles ½ cup of pickled red onions, drained 1 handful of shredded 6 cheese blend 1 tbs toasted sliced almonds Salt and Freshly Cracked Black Pepper
Great and unexpected potato side dish… or as a main dish casserole with a nice green salad.
This is a post originally published as a guest post on Flanboyant Eats… Here is the link to the Original. Thanks Bren for the opportunity!!!
I have to thank Bren for always extending me an invitation to get featured in her awesome blog…
She asked us to bring forth something that would represent my Hispanic roots to celebrate Hispanic Heritage Month. I could not think of a more iconic drink than the Piña Colada. The Piña Colada has become the signature drink of the Caribbean, vacations and the beach.
According to the plaque, it was born on the streets of Old San Juan, on Calle Fortaleza. But there are stories the Piña Colada was invented by a barman in the Caribe Hilton Hotel. What I do like about both these stories – they both agree the Piña Colada is Puerto Rican. No doubts about that… one of our many, many contributions to the world.
I’ve seen many versions of this typical creamy beverage, but an authentic Piña Colada has merely 3 ingredients – Cream of Coconut, Pineapple Juice and Ice. You could add a little rum if you want, but the alcohol does not make the drink. A virgin, karma-free version is equally as satisfying, if not more, in my humble opinion.
This is a Piña Colada version that adults and kids alike can enjoy and feel as if they’re swept away into a beachy retreat… if at least for a few sips at a time.
VIRGIN PIÑA COLADA
1 cup of cream of coconut – I like Coco López 1 cup of pineapple juice – I like Lotus 6-8 ice cubes Pineapple chunks and cherries for garnish
This recipe makes 4 drinks… or 2 very large ones.
I get these cravings sometimes… it could be anything, but lately it’s been of Mexican food. And not always I can get to Los Pioneros to get a fix of Tacos de Nopales. So I have to make do at home…
The easiest fix is to make quesadillas. A tortilla and cheese glorified into something special… When I visited Guadalajara and when I once traveled to NYC with my friend Guillén, I learned the best quesadillas need to be fried.
But I am trying to watch what I eat, because even when you’re vegetarian, I can add up some unwanted pounds. So I devised a way to get the feel and taste of the fried quesadilla without using lots and lots of oil.
Here’s how I make them…
FRIED QUESADILLAS
4 white corn tortillas, organic preferable 8-12 thin slices of pepper jack cheese Olive Oil
2. Warm a large non-stick skillet over medium heat. You can do this with a small skillet, but it’s easier to make these quesadillas 2 at a time if you have the larger skillet. Place 2 tortillas side by side. They will overlap slightly… but don’t worry about that. Warm them on both sides for them to become pliable and somewhat charred on both sides. They will shrink a little…
3. When tortillas have been warmed up on both sides, place 2- 3 cheese slices on one half of tortilla and fold over the side without cheese to create a half circle/half moon. Flatten the top of the tortilla with a spatula a bit to allow the top side of the tortilla to fuse to the cheese inside. Flip once or twice until both sides are toasted/charred a bit and the cheese has melted completely.
4. Set aside on a plate to allow to cool a bit before serving. Repeat with remaining tortillas and cheese.
These are quesadillas to eat with your hands… not with a fork and knife. The corn tortilla is heartier and it will make it challenging to cut them up. So bite into them and enjoy.
Serve them with a side salad of tomato and avocado, guacamole or a fresh tomato salsa.
KarmaFree Cooking 