The Red Sink

Jamaican Night

Baked fish with Jamaican seasoning, steamed cabbage and

Rice and Peas
1 can or 2 cup cooked red beans
1c white, brown or jasmine Rice
2 sliced green onions
1 Clove minced garlic
1 whole scotch bonnet or habanaro pepper
1 can coconut milk
2 c water
2 t Jamaican seasoning blend
Salt and pepper to taste

Add all ingredients to a sauce pan. * note stab pepper a few times a knife and add whole. Cook until Rice is tender. Remove pepper and enjoy.

Tex Mex Meatloaf
1 finely diced onion, red bell pepper and jalapeno
2 cloves minced garlic
1 lb ground beef
2 c beans
3/4 c crushed tortilla chips
2 T hot sauce
2 eggs
1 t chili powder
1 t cumin
Salt & pepper to taste
Salsa
Preheat oven to 375. Saute onions and peppers until soft. Add garlic and cook for a minute. Mix sauteed vegetables and the rest of the ingredients (except for the salsa) in a bowl. Put in a loaf pan. Top with salsa. Bake for 45-50 minutes. Enjoy
I served it with jalapeno popper mashed potatoes and a street corn tossed green salad.

This is the final post for 50 shades of Spuds (Irish style) I saved my favorite for last.

Colcannon
2-3 pounds of potatoes (peeled and chopped)
1/2 stick of butter
2 cups shredded cabbage
1 cup cream, half and half, or milk
Salt and pepper to taste
Boil potatoes in water until fork tender and strain.
Over medium low heat, melt butter in pot. Add cabbage and saute until crisp tender stir in cream. Add potatoes and mash them. Serve with a big puddle of butter.

It's easy to halve the potato where there is love. Old Irish Proverb

Happy St Patrick's Day ☘️

50 Shades of Spuds
Boxty (Irish Potato Pancakes)
1 cup mashed potatoes
1 cup grated raw potatoes
1 cup flour
1 teaspoon baking powder
Salt and pepper
1 cup milk or buttermilk
1 egg
Butter and/or oil for cooking
Additional ingredients: Bacon, corn beef, herbs, cheese....

Stir together potatoes through seasoning. Mix egg and milk together and add to potato mixture. Do not over stir. I added corned beef to mine.
Over medium heat add butter and oil to nonstick pan. Ladle in batter making 3 inch rounds. Cook until golden brown on both sides. Serve with eggs, dusting of sugar, sour cream, syrup...so many serving options.

50 Shades of Spuds
Irish Potato Salad
3 medium russet Potatoes
1 Tablespoon butter
2 Tablespoons milk
3 sliced scallions thinly sliced
1/3 cup mayo
1/4 Teaspoon of celery salt, dried thyme and dried dill
Salt and pepper to taste

Peel and cut potatoes in 1 inch pieces. Boil in salted water until fork tender.
Roughly mash potatoes. Add butter and milk. Chill in fridge until cooled.
Add rest of ingredients. Enjoy

50 Shades of Spuds
Pan Haggerty Potatoes
5 peeled russet Potatoes
2 Tablespoons butter
1 Tablespoon neutral oil
1 onion thinly sliced
1 cup finely diced or shredded corn beef. (Cooked bacon is the traditional meat)
1 cup grated cheese (I used swiss and cheddar)
Salt and pepper

Preheat oven to 400.

Slice Potatoes in 1/8 inch slices.

Add 1 Tablespoon butter and oil to an oven proof 10 inch skillet over medium heat. Add onions and saute for 10 minutes. Add corned beef and warm through. Remove and set a side.

Melt 1 tablespoon of butter in skillet. Layer 1/3 of potatoes on bottom of skillet and season with salt and pepper. Add 1/2 of onion mixture and cheese. Repeat layers and finish with last bit of potatoes. Brush top with melted butter. Cook on stove top at medium heat for 5 minutes.

Cover skillet with parchment paper or foil and top with a heavy pot to press down layers.

Bake for 20 minutes. Remove heavy pot and parchment. Bake for 20 more minutes or until potatoes are done.

Remove from oven and cool for 10 minutes. Loosen edges and invert on a large platter or cutting board.

Cut in slices and serve with desired toppings. Enjoy

With St Patrick's day right around the corner I will be honoring the humble potato. Welcome to, 50 Shades of Spuds.

Irish Roasted Potatoes
5 to 6 Potatoes
2 Tablespoons neutral oil
2 Tablespoons butter
Salt and pepper to taste

Peel potatoes and cut in big chunks. Add to a pot and just cover with water. Bring to a boil. Reduce heat to medium and cook for 5 to 10 minutes.
Drain potatoes and let sit in strainer for 15 minutes. Preheat oven to 375. In a metal roasting pan add oil and butter. Put pan in oven for 5 minutes.
Swirl potatoes around the strainer to scratch up the potatoes and add to hot pan. Season with salt and pepper. Return pan to oven cook for 25 minutes. Flip potatoes and cook for 25 more minutes. Crispy on the outside creamy on the inside.

Sopa de Pollo y Chochoyotes
(Mexican Chicken and Dumpling Soup)
3 Ancho chilies
3 Guajillo chillies
4 chili arbol
1 onion cut in big chunks
3 garlic cloves
8 cups chicken stock
1 can chopped tomatoes or 3 fresh
1 chopped onion
2 cups corn
2 cloves minced garlic
2 lbs boneless skinless chicken
Salt and pepper to taste
2 Teaspoon oregano
1 Teaspoon celery salt
1/2 bunch of cilantro tied together
2 squares dark chocolate

Chochoyotes (dumplings)
1 1/2 cup masa
1 teaspoon salt
2 Tablespoons lard or oil
1 cup warm water or stock
1/4 cup chopped cilantro

Add chilies - garlic to sauce pan with 2 cups of stock. Bring to a simmer for 5 minutes. Transfer to a blender and add the tomatoes. Blend until smooth. Pour through a strainer.
In a soup pot saute onions and corn for 2 - 3 minutes. Add garlic cook for another minute. Add chili mixture and chicken cook for 5 minutes; add rest of stock and cilantro. Add seasonings. Simmer for 10 - 15 minutes. Remove chicken and shred. Remove cilantro and discard Add and melt chocolate in soup; add shredded chicken. Drop dumplings in and simmer for 25 minutes. Serve topped with cilantro, green onions, avocado, queso fresco, lime juice or crema.

Dumplings
Combine all ingredients. Roll in 1 inch balls. Press an indentation using thumb.

Black Bean Quinoa Bowl with Avocado Lime Dressing
1 cup onion chopped
1 cup peppers chopped (I used Fresno and jalapeno)
1 clove garlic minced
Salt and pepper
1 Teaspoon cumin
1 can black beans
1 cup quinoa rinsed
2 cups water

Avocado Dressing
1 avocado
Juice of a lime
2 Tablespoons white wine vinegar
Salt and pepper to taste
1/2 cup oil (I used avocado oil)

Bowl additions
Spinach
Green onions
Queso fresco

Saute onions, peppers and garlic. Add seasonings. Stir in black beans - water. Bring to a boil. Reduce heat, cover and simmer for 15 minutes. Turn off heat and let sit for 10 minutes. Stir before serving.

Put spinach in a serving bowl. Add quinoa mixture and drizzle with dressing. Top with onions and cheese.

Dressing
In a blender add avocado - seasoning. Blend until smooth. While running add oil. Add water if to thick.

Enjoy 😊

Cheesehead Potato Casserole

4 medium Yukon Gold Potatoes
1 pack little smokies sliced in half
1 cup Beer cheese sauce or condensed cheddar cheese soup
1/2 cup crushed pretzels
1 Tablespoons butter.

Preheat oven to 400. Thinly slice potatoes. Boil in salted water until almost done. In a skillet brown smokies in a skillet with a little oil or butter. Stir together potatoes, smokies, and cheese sauce. Season with salt and pepper; put in casserole dish. In the skillet the smokies were cooked in melt butter, add pretzels and sprinkle over potatoes mixture; bake for 30 minutes.

Beer Cheese Sauce

2 Tablespoons butter
2 Tablespoons flour
1 cup beer
1/2 cup whole milk or half and half
1 cup shredded cheddar cheese
1 cup shredded gouda cheese
1/2 Tablespoon mustard and Worcestershire
1/2 Teaspoon garlic and onion powder
Salt and pepper

Melt butter in saucepan; add flour and cook over medium heat for a minute. Slowly wisk in beer and milk. Once thickened slowly add cheese. Once cheese is melted add seasonings. Add more liquid if too thick.

Asian Noodles with Ginger Green Sauce and Crispy Pork
6 green onions cut in 3rds
3 cloves garlic crushed
3 Tablespoons grated ginger
3 Tablespoons butter
1/2 Teaspoon red pepper flakes (or to taste)
Juice of 1 lime
2 Tablespoons soy sauce
2 cups fresh spinach
14 oz to 16 oz of cooked Asian pasta. (I use fresh cooked Thai ribbon noodles) ramon or udon works too.

Saute onions, garlic and ginger for 3 minutes. Add butter cook until melted. Transfer to a blender; add red pepper through spinach, plus 1/2 cup warm water. Bend until smooth. Pour in skillet, add noodles and simmer for 5ish minutes. Top with almonds and crispy pork.

Crispy Pork
1 lb cubed pork (I used center cut)
1 Tablespoon soy sauce
1 Teaspoon of your favorite hot sauce
2 Tablespoons cornstarch

Add pork through hot sauce to a bowl. Let it sit at room temperature for 20 minutes. Add cornstarch and stir well. Add neutral oil to a skillet; should be about 1/4 inch deep. Cook pork in batches over medium high heat until brown and crispy. Enjoy

Mole Verde Pork Chops with Lime Chili Honey Glazed Rainbow Carrots.

1/2 a jar Dona Maria Mole Verde
1can green chilies
1 cup packed fresh spinach
1 cup water

10 pork chops
Salt and pepper
2 Tablespoons oil

2 cups rice
4 cups water

Add 1st four ingredients to a blender. Blend until smooth.
Saute seasoned pork until brown. Remove from pan.
Add rice, blended mixture and water. Nestle in pork and bring to a boil. Lower heat, covere and cook for 20 to 30 minutes.

Carrots
5 to 6 carrots cut into large chunks
Juice from one lime
2 Tablespoons honey
1 teaspoon chili powder
Favorite hotel sauce to taste
2 Tablespoons oil
Salt and pepper

Mix all ingredients in a bowl. Add to a casserole dish. Bake at 350 for about 25 minutes or until desired texture. Enjoy

Fun with banana bread.
I doubled my basic banana bread recipe.
Loaf on the left I added dollops of Nutella and swirled it around with a skewer.
The other I mixed together banana flavored liqueur and powdered sugar. Poured the glaze over it as soon as it was removed from oven.

Spicy Shrimp and Pasta
Another quick easy recipe

1 # shrimp
2 Tablespoons butter
1 Tablespoon olive oil
2 Teaspoons Italian seasoning
1/2 Teaspoon of red pepper flakes
Salt and pepper to taste
2 or 3 roma tomatoes diced
3 to 4 cloves of minced garlic
8oz angel hair pasta
1/4 cup parsley
Sautee shrimp in 1 Tablespoon of butter and olive oil, and seasonings add tomatoes and garlic.
Add cooked pasta and 1/2 cup of pasta water. Turn off heat stir in 1 tablespoon cold butter and parsley. Enjoy topped with parmesan cheese. 😊

Sopa de Fideo
An easy tasty soup.

3 Roma tomatoes
1/2 Onion
2 Cloves garlic
3T Neutral oil
8 oz Fideo pasta (I substituted angel hair pasta and broke them in 1/2" pieces)
6 to 8 cups chicken broth
Salt and pepper to taste
1/2 Teaspoon cumin

Put tomatoes, onions, and garlic in a blender with 1 cup stock; blend until smooth.
In a large pot heat oil and add noodles. Once pasta is golden brown add tomato mixture, rest of stock and seasoning. Simmer for about 10 minutes. Enjoy

Beef Barley Soup
1lb beef cut in 1/2" cubes
1 Tablespoon Montreal Steak Seasoning
1 onion diced
3 stalks celery diced
2 to 3 cups of root vegetables (I used carrots, parsnips and turnips)
Salt and pepper to taste
2 Teaspoons thyme
8 to 10 cups beef broth
1/4 cup worcestershire sauce
2 Tablespoons soy sauce
2/3 cup barley
1/4 cup water
1 1/2 Tablespoon cornstarch
1/4 cup parsley
Season cubed beef with steak seasoning and let sit out at room temperature for 15 to 20 minutes. Brown beef in 2 tablespoons of oil in batches; set aside.
Add more oil to pot if needed. At medium low cook onions for about 10 minutes. Add the rest of the vegetables and seasonings; saute for 10 more minutes. Add broth Worcestershire, soy sauce, barley and reserved meat. Cook until vegetables and barley are tender.
Stir cornstarch and water together and add to soup mixture. Cook for 5ish minutes. This slightly thickens the soup. Turn off heat and stir in the parsley. Enjoy 😊

Warning the following post is rated PG13.
This cake was made for a surprise 60th birthday party.
Mexican Chocolate Cinnamon with Dolce de Leche filling.
I use a dark chocolate cake mix and added 3 tablespoons of cinnamon.
To amp up the cinnamon I added some Fireball to the simple syrup and gave the cake a good soaking.
Vanilla frosting
Mix 1 cup sugar and 1/4 cup flour in a saucepan. Stir in 1 cup milk. Simmer until thick, stirring constantly. Cool to room temperature.
Place pudding mixture into mixing bowl. Using a whisk attachment, at medium high, add 1 cup room temp butter a tablespoon at a time. Add vanilla to taste.
For the filling I used canned dolce de leche.
Fondant
Melt 16 oz marshmallows with 2 tablespoons water. Add 7 to 8 cups of powdered sugar. Knead it on a greased surface.

Winter Squash Soup
1 butternut squash
1 delacata squash
1 sweet potato
1 onion
2 celery
2 carrots

1/4 c melted butter
2 Tbsp Balsamic vinegar
1 Tbsp brown sugar
1 tsp sage
1 tsp smoked paprika
Salt and pepper

8 c vegetable or chicken stock
1 Tbsp brown sugar
1 tsp sage
1 Tbsp fresh thyme
1 tsp smoked paprika
1 tsp curry
1 tsp chili powder

Cut squash-carrots in big peices.

Mix butter- s&p and pour over vegetables. Roast in oven at 350 in oven for about 45 minutes or until tender.

Blend roasted vegetables with stock and spices and add to soup pot. Bring to boil and cook for about 20 minutes.

Serve with cream and roasted squash seeds.

Tonight for dinner - Salmon with Coconut Lime Sauce and Roasted Sweet Potatoes.
2 Tablespoons kosher salt
1 1/2 Teaspoons smoked paprika
1 Teaspoon cayenne pepper
2 Teaspoons chili powder
1 Teaspoon cumin
I Teaspoon za'atar (optional)

Stir spices together.
Melt 1 Tablespoon of coconut oil pour over 2 peeled and chopped sweet potatoes mix 1 Tablespoon of the spice blend. Spread on a sheet pan an cook in the oven for 25 minutes.

6 Salmon fillets
I can coconut milk
1 Tablespoon minced ginger
Zest of a lime
Juice of a lime
1 Tablespoon oysters sauce
1 Teaspoon red chili flakes
1 Tablespoon brown sugar

Sprinkle seasoning blend on both sides of salmon. Brown salmon in hot pan with coconut oil or neutral oil; remove from pan. Add coconut milk- brown sugar to pan. Simmer for 10 minutes. Add salmon back to pan. Simmer for 5-7 minutes. Serve with sauce.

Was craving something comforting.
Roast chicken, mashed potatoes, gravy and yellow squash and corn.
For the chicken I mix salt, pepper, dried sage, thyme lemon zest and olive oil together to make a paste. I rubbed it all over the chicken. Stuffed it with a half of a lemon, and fresh rosemary and thyme. I cooked it breast side down for 3/4 of the cooking time. I then flipped it and turn up the heat, to finish.

Healing Veggie Broth
No freezer veggie scraps for this broth. I used fresh organic vegetables.
Celery
Carrots
Onion
Leeks
Kale stems
Tomatoes
Garlic
Dried sh*take mushrooms
Parsley
Rosemary
Thyme
Ginger root
Turmeric root
Peppercorns
Tomato paste
Add to stock pot. Cover with water. Simmer for about 6 to 8 hours. Season to taste. Drink on its own or use for soups or casseroles. I blended some with the carrots and leeks and added curry and pepper flakes for a quick filling soup.

Ettoufee part 2
I stirred together the shrimp stew and rice. I removed the tops and par cooked some bell peppers. Filled them with the rice mixture. Topped them with cheddar garlic biscuit dough. Baked at 350 for 30 minutes.

Shrimp Etouffee(ish)
Today's theme is making due. Etoufee is a cajun shrimp stew.
I Seasoned 1 # of shrimp with Old Bay seasoning and sauteed it in a soup pot. Removed and set it aside. I usually brown andouille sausage but since I didn't have any I quartered and browned 1/2 cup of turkey pepperoni and set that aside.
To the pot I added 1/3 cup oil and flour. Cooked until the color of peanut butter. Add 2 chopped bell peppers, 1 onions and 2 ribs of celery. This combination is called the holy trinity. I had no celery so I used celery salt. Sauteed it until soft. Then I added 3 cloves of minced garlic, 2T Old Bay seasoning, 1t dried thyme 1/2 t cayenne pepper.
I usually add chopped tomatoes but I didn't have any fresh or canned, so I added a can of tomato soup plus 3 1/2 cups of stock. I used some homemade fish stock but chicken or vegetable works too. Hell you can use water. I simmered it for 15 minutes added the reserved meat. Served with rice.

Hmmm, what should I turn the leftovers into?

My final creation from the shredded pork is egg rolls. Paired it with a fresh greens and pickled vegetables.

Today I turned my pork into a Central European meal. Czech goulash with potatoe dumplings. I mashed up my scalloped potatoes and squash to make the dumplings. 😊

Tonight I made pork fajitas

It's an apple kind of day. Braised pork in hard cider. Scalloped potatoes, winter squash, and apples. Coleslaw with apples and horseradish. Recipe will be in my cookbook coming soon.

Hmmm, wonder what I should turn it into? What do you think?

There's a burrito called the Flying Mayan. The two main ingredients are black beans and sweet potatoes. I had some leftover corn and black bean salad. I drained it and mixed it with ground turkey. Topped with sweet n spicy mashed sweet potatoes.
Behold, Flying Mayan Mini Meatloaves

Made Flautas with my leftover Picadillo.
Added sauteed green and yellow peppers in honor of the Packer game. Used the back of a wooden spoon to smash the potatoes. Rolled the mixture up in corn tortillas. I made my tortillas from scratch.
Served with a black bean roasted corn salad, avocado cilantro dipping sauce and cubed watermelon dressed with lime, chamoy and tajin. Go pack go!