Category: Side/Appetizer

Rick Bayless’ Mango Guacamole.

Published on by KellyInTheKitchenLeave a comment

I love Rick Bayless‘ style. Anyone who’s eaten at one of his restaurants or watched his show, Mexico: One Plate at a Time, can tell he knows his stuff when it comes to Mexican flavors and ingredients. So whenever I’m in the mood for Mexican, I look to him for ideas; that’s where this yummy twist on standard guac came from. The mango really brightens the dish, and the serrano chile adds a layer of flavor that goes so well with avocado. Definitely a go-to for guacamole lovers. Buen provecho!

INGREDIENTS

2 ripe avocados
1 serrano chile, seeded and minced
1 tbsp lime juice
1 small ripe mango, diced
salt, pepper, diced red onion, cilantro to taste

DIRECTIONS

Cut avocado in half and remove the pit. Scoop the avocado flesh into a mixing bowl. Add salt and pepper and mash with a fork or potato masher.

Add mango, red onion, cilantro, lime juice, and serrano chile. Stir to combine. Garnish with more mango and cilantro and serve with tortilla chips.

Hasselback Potatoes.

Published on by KellyInTheKitchen3 Comments

Named after the Swedish restaurant Hasselbacken where they were first served in the 1970s, Hasselback potatoes are making a comeback  on tables across the world right now. They’re a lot more fun than a standard baked potato and they look so pretty when they come out all toasty and browned! You can play around with the seasoning or keep it very simple, but this recipe is for my personal favorite flavor combo.

INGREDIENTS
3 medium potatoes, skin-on and scrubbed
3 cloves garlic, minced
4 tbsp olive oil or melted butter
2 tbsp grated Parmesan (optional)
1 tsp parsley
pinch of hot paprika
salt, pepper to taste

DIRECTIONS

Preheat oven to 425 F.

Prepare the potatoes. Partially-cut each potato into thin slices, careful not to cut all the way through, so that the potato stays whole. This will create a fan effect when baked.

Combine all remaining ingredients. Using a butter knife, spread the mixture in between each slit. Rub the remaining mixture on the skin of the potato.

Place on a baking sheet and bake until golden brown and fanned open, about  an hour. Serve right out of the oven with sour cream.

UPDATE: Tonight I tried this exact same recipe, but with a sweet potato, and it was fabulous. I don’t know about you, but sweet potatoes are already sweet enough for me, so I never add sweeteners when I prepare them. If you feel the same way, then try using a sweet potato instead for a healthier version of this tasty dish.

Irish Brown Bread.

Published on by KellyInTheKitchen1 Comment

Historically, Irish cuisine doesn’t get much respect in the culinary world; traditional Irish dishes can be simple and even unsophisticated – I say so lovingly :) . But there are a few exceptions to this rule, and homemade brown bread is one of them. This recipe comes from lifelong brown bread baker Auntie Mary, aunt and neighbor to our family in Dublin. I’ve adapted the recipe from metric to standard, but other than that, it’s the same easy recipe Auntie Mary has been using forever–a real taste of the best of the emerald isle!

DRY INGREDIENTS
1 cup all-purpose flour
3/4 cups whole wheat flour
2 tbsp oat bran
2 tbsp wheat germ
1 tsp baking soda
1/4 tsp baking powder
1 tbsp brown sugar
1/2 tsp salt
1 tbsp sesame seeds, plus a palmful more, divided

WET INGREDIENTS
1 egg
2 tbsp olive oil
1 1/2 cups buttermilk

DIRECTIONS

Preheat oven to 400 F.

Combine dry ingredients. In a separate bowl, combine wet ingredients. Using a fork, stir dry ingredients into wet ingredients.

Pour the batter into a greased circular cake pan or deep rectangular bread pan. Make an X across the top of the batter and sprinkle with the remaining palmful of sesame seeds.

Bake about 50 minutes, until toothpick inserted into the middle of the bread comes out clean. Enjoy with ham and cheese, with soup, or buttered with tea.