Whore Spaghetti

Because it's quick and easy as my French Uncle says! There is more to the history but let's just say it was used in brothals to attract men. So need a man? Here ya go! My version of Puttenesca is not as quick because I love to roast the tomatoes and garlic. It's not traditional but feel free to make it the quick way too...because its delicious....and sultry. *wink wink*

Heat oven to 400 degrees. Chop 4 large tomatoes into big chunks and dice garlic and place in a deep cast iron skillet or oven proof skillet. Drizzle with 1 TBSP and roast in oven for 35-40 minutes. Pull out and place on stovetop over low/med. 

In a seperate pot cook pasta according to package directions, drain and set aside. Spaghetti is a traditional choice, but I've used other kinds too. 

Make a well and add anchovies until they melt away. Mix throughout. I'm not a big anchovie fan so 2 is enough for me. If you like them add 2 more. Rough chop black olives and add to skillet along with capers, red pepper flakes, parmesan cheese, and parsley. I seem to remember an old Bugs Bunny cartoon where the aroma picks Bugs up by the nose and lures him. So, this is that cartoon...the smell is amazing!! Add reserved pasta and coat with sauce. Scoop into pasta dish and garnish with more parmesan and parsley. Serve immediately!!!

Whore Spaghetti 

Serves 4

INGREDIENTS

4 Large Tomatoes

5 Garlic Cloves

1 TBSP of Olive Oil

2-4 Anchovie Fillets

1 tsp red pepper flakes

3/4 cup of Kalamata Olives

1/4 cup Capers

8 oz uncooked pasta

1/4 cup fresh Parsley plus more for Garnish

1 cup parmesan cheese plus more for Garnish 

Heat oven to 400 degrees. Chop 4 large tomatoes into big chunks and dice garlic and place in a deep cast iron skillet or oven proof skillet. Drizzle with 1 TBSP and roast in oven for 35-40 minutes. Pull out and place on stovetop over low/med. 

In a seperate pot cook pasta according to package directions, drain and set aside.

Make a well and add anchovies until they melt away. Mix throughout. Rough chop black olives and add to skillet along with capers, red pepper flakes, parmesan cheese, and parsley. Add reserved pasta and coat with sauce. Scoop into pasta dish and garnish with more parmesan and parsley. Serve immediately!!!

Hearty Jalapeno "Double Shot" Potatoes

TWICE BAKED GOODNESS

Or Double Shot Potatoes my mother nick-named. Whatever you call it, it's so good and the perfect companion to a grilled meat! I remember when I was young my parents started making these. They had enjoyed eating them at a restaurant and came home to create their own copy. From that point, a better version submerged everytime they made them and transformed into what we make today. There are several ways to cook this potato so you can pick what works best for you. Sometimes its raining outside so cooking on the grill is out. Sometimes you're out of charcoal or gas. Or sometimes you're in a hurry.  You pick, but my favorite is the smoker method because of the added smoke flavor. There are 2-3 steps to this process so the following baking methods are the first step. 

Take each whole potato and drizzle 1/2 tsp of olive oil and rub all over. Sprinkle 1 tsp of salt or favorite seasoning mix and wrap in foil. (Except microwave version.)

Oven method- Pre-heat to 350 degrees. Place whole potatoes on a cookie sheet and bake 45 min- 1 hour depending on how big they are until soft. 

Gas Grill Method- Same as the oven method but place foil wrapped potatoes directly on grates. No cookie sheet needed here. 

Smoker Method- Same as the oven method 

but place foil wrapped potatoes directly on grates. No cookie sheet needed here.

Microwave Method- DO NOT wrap in foil or add olive oil and salt/seasoning. Place 2 Baking Potatoes in microwave and follow your microwave potato settings until soft. Pull out and carefully drizzle olive oil and salt/seasoning to the outside. Caution:  Hot Potatoes

While you are cooking potatoes fry 4 slices of bacon and set aside.

The next step will be the same regardless of how you cooked your potatoes. Cut the potatoes in half long way. They are hot so be careful. Scoop out the inside on the potatoes leaving the skins empty. 

Place the potatoes scoops in a bowl and add butter and cheese. Stir up. I like to to this part first so the butter and cheese will melt and incorporate. 

Once incorporated add the sour cream, green onion, garlic powder, hot sauce, salt and pepper, and crumble bacon. TASTE HERE and adjust salt to your liking. Spoon back into potato skins. Top with Jalapeno Slices.

The next step will depend on the first baking method you picked.

Oven Method- add potato halves back to a cookie sheet and place back in 350 degree oven. Cook for 20 min or until toasted on top.

Grill Method- Cook on grill on top of foil for 20 min until the potato mixture looks gooey and a little bubbly. Pull off grill and place on cookie sheet. Place under broiler to toast the top.

Smoker Method- Use the Grill method here amd finish off under the broiler.

Microwave Method- Place potato halves on a microwave safe plate. Cook for 2 minutes. Place on cookie sheet and toast under the broiler.

Enjoy as a side dish or a whole plate full. 😘 Don't forget those seasoned skins!! Yum!

Hearty Jalapeno "Double Shot" Potatoes

Serving Size: 2

INGREDIENTS

2 Baking Potatoes
1 tsp Olive Oil per Potato
1 tsp of salt of favorite seasoning blend
4 slices of bacon
2 TBSP Butter
1.5 cups of shredded cheddar mix
1/2 cup sour cream
1 diced green onion
1 tsp garlic powder
5 drops Hot sauce (or more)
1 tsp salt plus more to taste
1/2 tsp fresh ground pepper
3-6 fresh jalapeno slices per half

Bake your potatoes using the method you prefer (see above.) Cut the potatoes in half long way. They are hot so be careful. Scoop out the inside on the potatoes into a bowl, leaving the skins empty and add butter and cheese. Stir up so the butter and cheese will melt and incorporate. Once incorporated add the sour cream, green onion, garlic powder, hot sauce, salt and pepper, and crumble bacon. TASTE HERE and adjust salt to your liking. Spoon back into potato skins. Top with Jalapeno Slices. Cook the potatoes again depending on the method you choose (see above) until potato mixture is bubbly and top is toasted. Enjoy the seasoned skins too!!

Ahi Papayacano

 There was this incredible sale on Papaya, so I picked one up. 🙌 Now, what cool things could I do with this beautiful piece of fruit? I had an avocado and a cucumber that needed to be eaten, oh and some Ahi Tuna. 🤔 Hmm, spring mix and toasted brown rice....ok sounds like an amazing dinner to me.

Cook your brown rice according to the package directions. My brown rice took 45 minutes to cook so I started here first. To get toasted brown rice turn your eye up slightly above simmer. You will start to smell it toasting at about 35-40 minutes. Let it go for about 5 more minutes as you want it to toast and not burn. Once you turn off the heat add 1 tsp of olive oil and 2-3 tsp of rice wine vinegar. I love vinegar so I tend to be heavy handed with it. Taste a spoonful and adjust to your liking.

Slice your papaya in half length wise. Aren't those seeds cool? They are edible and have a taste of pepper and mustard. I'm going to dry mine and grind them up!!! I'm going to play with them in dressings, or in seasoning mixes or in place of pepper!!! I'm very interested in how to use these. Plus, the seeds and the fruit are very gut healthy. Look up Papaya Health benefits. ❤

Scoop out the seeds and set aside. Remove the outer skin with a peeler, slice and dice 2 cups. Set aside. I placed the rest of the fruit in a zip lock and placed in fridge for more recipes. Like I said, one is big and you will habe plenty to play with!! If you haven't tried Papaya fruit before it has the consistency of canalope, with a mild, less sweet, tropical flavor. So, so, so good!!

Dice 1 cup cucumber in the same way as the papaya. Skin on or off is up to you.

Cut Ahi Tuna into bite size chunks. Add to bowl for marinating. Dice 2 green onions and add to the same bowl. Add soy sauce and sesame oil. Place lid on bowl and gently roll around until tuna is coated. Place in fridge and marinate for 25 minutes. Every now and then go back to bowl and gently roll it around and place back in fridge.

Take a new bowl and mix 1 cup of mayonnaise, 1 tsp of white sugar, and 1 TBSP of chili sauce (or more if you like the heat.) Mix, place on lid and put in fridge.

Slice Avocado thinly longwise. We cut and then remove skins. Now it's time to assemble the Volcano!!! Place a handful of lettuce down. In a hamburger press scoop toasted brown and press to make a rice cake.

Place on spring mix.

Take a garnish cup and layer on the rest of the goodness. I started with the thin avocado around the bottom edges, and spoon in the papaya. I added a cucumber layer next, and then the ahi tuna. Gently press down.

Turn upside down on rice cake. Remove garnish cup slowly. It's ok if some of the pieces fall out of place. Imperfection is what I prefer. Take the mayo sauce and place in an icing bag. Drizzle down the sides like lava. Garnish with cilantro, seasame seeds and papaya seeds.

Enjoy!!

Ahi Tuna Papayacano

Serving Size: 2

INGREDIENTS:

1-2 cups of cooked Brown Rice
1 tsp olive oil
2 tsp of rice vinegar
2 cups diced papaya
1 cup diced cucumber
1 lb Ahi Tuna
2 green onions diced
1/3 cup of soy sauce
1 tsp of sesame oil
1 cup of mayonnaise
1 tsp sugar
+ 1 TBSP of Chili Sauce
1 Avocado
Handful of spring mix
Sesame seeds for garnish
Papaya seeds for garnish
Cilantro for garnish


Cook your brown rice according to the package directions. My brown rice took 45 minutes to cook so I started here first. To get toasted brown rice turn your eye up slightly above simmer. You will start to smell it toasting at about 35-40 minutes. Let it go for about 5 more minutes as you want it to toast and not burn. Once you turn off the heat add 1 tsp of olive oil and 2-3 tsp of rice wine vinegar. Taste a spoonful and adjust vinegar to your liking.

Dice Papaya and cucumber and store in fridge. Cut Ahi Tuna into bite size chunks. Add to bowl for marinating. Dice 2 green onions and add to the same bowl. Add soy sauce and sesame oil. Place lid on bowl and gently roll around until tuna is coated. Place in fridge and marinate for 25 minutes. Every now and then go back to bowl and gently roll it around and place back in fridge.

Take a new bowl and mix 1 cup of mayonnaise, 1 tsp of white sugar, and 1 TBSP of chili sauce (or more if you like the heat.) Mix, place on lid and put in fridge.

Slice Avocado thinly longwise and remove skin. Place a handful of lettuce down. In a hamburger press scoop toasted brown and press to make a rice cake. Place on top of lettuce.

Take a garnish cup and layer with the thin avocado around the bottom edges, and spoon in the papaya. Add a cucumber layer next, and then the ahi tuna. Gently press down.

Turn upside down on rice cake. Remove garnish cup slowly. It's ok if some of the pieces fall out of place. Imperfection is what I prefer. Take the mayo sauce and place in an icing bag. Drizzle down the sides like lava. Garnish with cilantro, seasame seeds and papaya seeds.

Roasted Tomatillo Salsa

WHITE TOMATILLO, WHAT? Well, I'll just tell you...it's a unicorn. I'm not exactly sure about the science on how we ended up with WHITE Tomatillos, but I have found very little on them online. They have an amazing sweet, honeydew flavor and when they're roasted the sweet fragrance that fills the kitchen is like a pound cake in the oven. Maybe a professional gardener can chime in on how I got these. What I can tell you, they came from purple tomatillo seeds, they were abundant producers in the garden, and I made the best roasted tomatillo sauce! I seriously could spoon these whole over a slice of pound cake. New recipe idea!!!💡

Regardless of the color green, purple or white this recipe is simple and delicious. Make a big batch freeze. I lay a zip lock gallon full and freeze flat. I break off what I need when I need it.

My favorite uses are enchilada's, soup, and street tacos.

Click here to try my White Tomatillo Street Tacos with Steak

Roasted Tomatillo Salsa

Serving Size: Approx 1/2 -3/4 gallon

INGREDIENTS:

2 TBSP olive oil
Approx 2 lbs of tomatillos
1-2 fresh jalapenos
1 poblano
1/2 white onion
4 garlic cloves
Handful of cilantro
1/2 lime
1 tsp kosher salt
1 tsp cumin
1/2 tsp of mexican oregano

Heat oven to 400 degrees. Line a large cookie sheet with foil, but this is optional. Load the cookie sheet with tomatillos, jalapenos, poblano, white onion, and garlic cloves. Drizzle with olive oil and coat vegetables. Place in oven and roast for 35-45 minutes or until they start to brown.

Once cool remove the skin of the poblano and cut the stem and seeds out. Taste your poblano to judge the heat. This will help you determine if you want to add 1-2 jalapenos. Add the poblano and the roasted tomatillos, onions, peppers and garlic to a blender. Also, add the fresh cilantro, salt, cumin, and oregano. Squeeze 1/2 a fresh lime. Blend on chop for chunky salsa. Blend on puree to make a sauce!!

Enjoy!!

White Tomatillo Street Tacos with Steak

I see you there, turning your nose up at leftovers. Not me, I can create leftovers into a whole new delicious meal!! For example, STEAK leftovers!! ❤❤❤❤ And I may have a "small" obsession with street tacos so this may have been a craving-inspired recipe. It's super quick too!!

I have a pre-made batch of tomatillo salsa (see recipe link below) that I froze from our summer garden in a gallon size zip-lock. I froze it flat so all I did was go inside my freezer and break off about 1/2 cup to throw in the pan. But, if you don't have that just use some store bought verde.

First, heat a skillet up with 1 tsp of oil. Sautee 1/2 a white onion until almost caramelized but still a little crispy. Salt and pepper to taste but my leftover steak was already seasoned so keep that in mind. Add the tomatillo salsa (mine was frozen so I cooked until thawed.) Add sliced steak and cook until heated through.

Assemble your street tacos. Heat your corn tortillas and double them up. Add your steak mixture, queso fresco, fresh cilantro, and fresh jalapeno slices to your liking. Top with a squeeze of fresh lime wedge. Add more tomatillo salsa on the side if you like.

Click here for Roasted Tomatillo Salsa

White Tomatillo Street Tacos with Steak

Serving size: 2

INGREDIENTS:

1 tsp of oil
1/2 onion
1/2 cup tomatillo salsa
2 cups of sliced cooked steak
8 corn tortillas (double them up)
4 TBSP Queso fresco
Fresh Jalapeno slices
Cilantro
1/2 lime cut into 4 wedges

Heat a skillet up with 1 tsp of oil. Sautee 1/2 a white onion until almost caramelized but still a little crispy. Salt and pepper to taste. Add the tomatillo salsa. Add sliced steak and cook until heated through. TASTE and adjust salt and pepper to your liking.

Assemble your street tacos. Heat your corn tortillas and double them up. Add your steak mixture, queso fresco, fresh cilantro, and fresh jalapeno slices to your liking. Top with a squeeze of fresh lime wedge. Add more tomatillo salsa on the side if you like.

Enjoy!!

Fabulous Frozen Mango Daquiries

Summer Frozen Mango Daquiries are FABULOUS! You must try it!

Fabulous Frozen Mango Daquiries 

Serving Size: 2

INGREDIENTS:

1 Fresh Mango diced

1/2 Lime squeezed

1/2 Orange squeezed

2 oz of rum plus 1 oz to pour on top

1 oz of pineapple vodka

2 cups of ice

Place all ingredients in blender and puree. Pour into glasses. And 1 oz of rum on top. Now drink! 

Pastrami Sandwich with Spicy Brown Beer Mustard Sauce

I was so excited about this giant sandwich today for lunch! Zack made the best smoked Pastrami on the smoker.... so juicy and tender with some firey spice!! Each bite just melted in my mouth.

We had some leftovers. 😁

I didnt even have to ask my family what to do with the leftovers. I mean, who doesn't want a giant sandwich? Ok done! I thought about this as a non-reuben Pastrami sandwich. Mustard is great! Beer is great with it too! Let's combine them to make an incredible sauce!

Let's preheat the oven first at 375 degrees. Mix Spicy Mustard, Worcestershire, and dark beer. We had an Octoberfest on hand and it was DELICIOUS! Mix all the ingredients in a bowl and set aside.

Cut the pastrami!! You can cut it thick by hand like this:

Or you can be like my husband and utilize that awesome meat slicer for a thinner cut!!

Let's assemble the sandwich!! This is how I did it but feel free to mix it up. I started by spreading a good amount of the Spicy Brown Beer Mustard Sauce on each side. Layer on 1/2 cup of gouda on the bottom.

Add the Pastrami.

Add the Swiss.

Add another 1/2 cup of Gouda

Add 1 cup of fried onions.

Add the bread topper. Look at you my pastrami monster! But, I'm not done with you yet!!

Wrap the monster in foil and place on a cookie sheet. Top with something heavy. I used two iron skillets. Place in oven (probably on the bottom rack) and cook for 20 minutes.

Pull out of the oven and serve with pickled banana peppers and raw onion!!! You may want a little extra side of that mustard sauce. 😉

Pastrami Sandwich with Spicy Brown Beer Mustard Sauce

Serving Size: 4

Ingredients:

4 TBSP Spicy Brown Mustard
1.5 tsp worcestershire
1/2 cup of dark beer
1 lb pastrami
1 cup of shredded Gouda
6 slices of Swiss Cheese
1 cup of fried onions
12 inch Italian Bread Loaf

Heat oven to 375 degrees. Mix 4 TBSP of Spicy Brown Mustard, 1.5 tsp of Worcestershire, and 1/2 cup of dark beer until incorporated. Smear on both sides of bread. Layer 1/2 Gouda, 1 lb Pastrami, 6 slices of swiss, other 1/2 cup of Gouda, and 1 cup of Fried onions. Place bread topper on, wrap in foil and place something heavy and over proof on top. Cook for 20 minutes. Serve with pickled banana peppers, raw onions and extra mustard sauce for dipping. Enjoy!!!