A couple things to note, first if your not into really spicy foods, cut back on the cayenne pepper to 1/4 tsp.  I used 1/2 tsp.  and there was definitely a kick!  Secondly, this particular recipe does not contain rice.  I made brown rice and served the gumbo over it. 

This shrimp and andouille gumbo was an easy dish to prepare that was much better I thought, for left overs.   Please enjoy!

For more gumbo recipes, check out gumbocity.com 

• 1 stick unsalted butter
• 1 cup flour
• 1 each red and green bell pepper, diced
• 1 sweet yellow onion, diced
• ½ lb. ok into ½” pieces
• 2 celery stalks, stems included, chopped
• 2½ quarts Chicken stock, heated until hot
• 2 tsp. chopped fresh garlic
• 1 tsp. each paprika and Italian seasoning
• ½ tsp. each garlic powder, black pepper, crushed red pepper, chili powder and thyme
• ¼ to ½ tsp. cayenne pepper
• 1 bay leaf
• 1 package Niman Ranch Andouille Sausage, sliced ½” thick
• 1 lb. shrimp, peeled and deveined
• Cooked white or brown rice

Make a roux: Melt butter in a large stock pot.  Whisk in flour and cook over medium-low heat until foaming.  Cook on low heat , stirring often, until nut brown in color, 20 to 30 minutes.

Add peppers, onions, okra, and celery and cook until onion and peppers soften, about 10 minutes.  Whisk in the heated chicken broth and all remaining ingredients except shrimp.  Simmer 45 minutes (or more), skimming fat if necessary, until thickened slightly.  Add shrimp and simmer until shrimp turns pink.  Serve immediately over rice.

Serves: 8

Total time: 90 minutes

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Did you know that cilantro has amazing health benefits?  I did not.  Cilantro with it’s mild peppery taste is a member of the carrot family (surprise) and can be seen as a major cleaner of the body in getting rid of heavy metals such as mercury, lead, and aluminum.  It also acts as a blood cleaner.  To learn all about cilantro and it’s amazing benefits, click here.  Please enjoy!

For more recipes that include cilantro, click here.  And for more cole slaw recipes, click here.

• ½ cup mayonnaise
• ½ cup sour cream
• 1 lime juiced
• 1 ½ tsp. grated lime zest
• 1 serrano chile, seeded and diced fine
• 2 garlic cloves, chopped fine
• 1/3 cup fresh cilantro, chopped
• 1 lb. thinly sliced cabbage
• 4 green onions, chopped fine

In a large bowl add mayonnaise, sour cream, lime juice, lime peel, chile, and garlic.  Whisk everything together until smooth.  Stir in cilantro.  Add your cabbage and green onions, stirring completely, adding salt and pepper to taste.  Cover and refrigerate for at least a couple of hours before serving.  Best if made the day before.  

Serves: 8

Total time: 30 minutes

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My husband and I spent a few days down in Monterey where I picked up their local magazine the “Monterey Bay Wine & Travel”.  While scanning for fun things to do I came across this wonderful pasta recipe that did not have a name, it simply said “THIS PASTA BURST WITH COLORFUL FLAVORS”.  Armando Perez is the chef that prepared this dish.  He is one of the four “All Star” chefs at Gino’s Fine Italian Restaurant down in Salinas. It looked so yummy I couldn’t wait to get home and try it.

• ¼ cup olive oil
• ¼ cup finely chopped shallots
• 1 tbsp. minced garlic
• ¼ tsp. dried red pepper flakes
• 1 cup yellow cherry tomatoes
• 1 cup red cherry tomatoes
• 1 cup orange cherry tomatoes
• 1-1/2 cup dry white wine
• 1 lb. large shrimp, peeled and deveined
• 1 lb. linguini
• 4 cups fresh spinach, torn into bite size pieces
• Salt and freshly ground black pepper
• Fresh grated parmesan cheese

Heat the oil in a large, heavy skillet over medium heat.  Add shallots, garlic, red pepper flakes, and all the tomatoes.  Sauté until translucent, 2 minutes or so.  Add the wine.  Simmer until the wine reduces by half, 5 minutes or so.  Add the shrimp and cook stirring, until they are pink, 2 minutes or so. 

Meanwhile, bring a pot of salted water to a boil. 

Add the linguini, and cook until tender but still firm to the bite.  Drain pasta.  Add the pasta and spinach to the shrimp skillet.  Toss to combine.  Season with salt and pepper.  Serve immediately with fresh grated parmesan cheese.

• Serves 4
• Total time: about 1 hour

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Cremini mushrooms = crimini mushrooms = italian brown mushrooms.  All three of these mushrooms are one in the same and closely related to the common white mushroom, but creminis provide much more flavor.  Portabella mushrooms, their just a large cremini.  Curious about the benefits of creminis, I was pleasantly surprised to learn they contain a high level of zinc (aids in a healthy immune system), anti-cancer properties, a good source of iron and calcium, and lastly continuous research shows that regular consumption of creminis acts as a barrier of the develpement of Alzheimer’s disease and certain age-related cognitive disorders, according to this link here.  Please enjoy!

For more mushroom sauce recipes, click here.     

• 1 sweet onion, chopped
• 1 tbsp. olive oil
• 1 tbsp. butter
• 1 lb. cremini mushrooms
• 1 tbsp. Dijon mustard
• ¾ cup red wine
• 1 tsp. Italian seasoning
• 1 can beef stock (or vegetable)
• 2 tbsp. sour cream
• 1 tbsp. Worcestershire sauce
• Salt and pepper
• 1-2 tbsp. Kitchen bouquet (optional)

Divide mushrooms in half, roughly chop one half, slice the other half.  In a large nonstick pan add olive oil and butter over medium heat.  Add chopped onion and sauté until translucent, about 8 minutes.  Add the chopped mushrooms, ½ tsp. fresh black pepper.  Sauté for 5 minutes stirring occasionally.  Add the Dijon mustard, cook for 2 minutes.  Add the red wine and italian seasoning, bring to a boil and simmer until reduced by half.  Add ½ can beef stock, a large pinch of salt and pepper and reduce by half.  Cool for about 5 minutes.

Pour sauce into a blender and pulse on and off for about 20 seconds.  Add sour cream and worcestershire, pulse for another 10 seconds.  Pour sauce back into your pan with the remaining beef broth, add the remaining sliced mushrooms and cook over low heat until mushrooms are tender.  (The optional kitchen bouquet, is to give your sauce a deep rich brown color, if necessary).  Serve immediately over meat of your choice.

Serves: 4

Total time: 45 minutes

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Bell peppers in general are loaded with lot’s of nutrients, such as vitamin C, thiamine, vitamin B6, beta carotene, and pholic acid.  They also contain a large amount of phytochemicals that have exceptional antioxidant activity.   Now after researching I learned that RED bell peppers contain lycopene which is a carotene that helps to protect against cancer and heart disease, according to this link here.  Please enjoy!

For more red curry recipes, click here. 

• 2 tbsp. olive oil
• 1 sweet onion, chopped
• 3 garlic cloves, chopped
• 1 lb. pork tenderloin, cut into 2-inch pieces
• 1 red bell pepper, sliced into 3-inch pieces
• ¾ lb. cremini mushrooms, quartered
• 1 tbsp. red curry paste
• 1-1/4 cup, lite coconut milk
• 2 tbsp. soy sauce
• 1-large can tomatoes, peeled and chopped
• 1 cup chopped fresh cilantro
• 1 tbsp. yogurt per serving, spooned on top (optional)

In a large non-stick frying pan, heat your oil to a medium heat.   Add your onion, stirring often until slightly softened.  Add your garlic and continue stirring for about 2 minutes.  Add your pork, and continue cooking until lightly browned.  Add the bell peppers, mushrooms, and curry paste (making sure your curry paste is well combined).  Continue stirring until mushrooms and bell peppers are slightly limp.  Add your soy sauce, reduce heat to medium low and cook for another 2 minutes.  Add your coconut milk, bring to a boil, and simmer until the sauce has reduced and thickened, about 5 minutes.

Lastly, add the tomatoes and cilantro, stirring to combine, and continue simmering for another 5 minutes before serving.

Serves: 4

Total time: 60 minutes

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I used Poblano peppers, a large dark green chili with thick walls, perfect for stuffing.  The time consuming element of this recipe was preparing the chilis for stuffing, they need to be evenly blackened and blistered.  You then place the chilis in a sealed bag for about 20 minutes to steam.  This allows the skin to peel off very easily.  My stuffing consisted of tender yukon golds that were mixed with cheese.  Please enjoy!

For more chili rellenos recipes, click here.

• 6 Poblano Chiles
• 2 medium size Yukon gold potatoes
• 1 cup cream cheese
• 2 cups “Sargento”, shredded montery jack, cheddar, queso quesadilla, and asadero cheese
• ½ tsp. salt
• ½ tsp. freshly ground black pepper
• 2 eggs
• 1 cup flour, mixed with ¼ tsp. each, salt and pepper
• Corn oil

With a sharp knife, make a slit down one side of each Chile.  Heat a non-stick pan over medium heat, add Chiles to pan, cooking long enough for your skins to blister (turning frequently).  Place the Chiles in a strong airtight bag and allow to steam for about 20 minutes.  Remove Chiles from bag and peel off the skins.  Carefully remove the seeds through the slits with a small spoon.  Set aside.

Cut your potatoes into 1-inch pieces.  Boil potatoes on a low simmer until barely tender, drain immediately, cooling for about 5 minutes.  Meanwhile in a medium bowl mix together your cheeses, add your potatoes, salt, and pepper, and combine thoroughly being careful not to mash your potatoes.  Fill each Chile with potato/cheese mixture and set aside on a plate.  Cover with saran wrap and place in refrigerator for at least one hour.

Separate your yolks and whites into separate bowls.  Beat your whites to firm peaks.  Beat your yolks for about 1 minute, fold in your whites.  Pour egg mixture into a plate large enough for dipping.  On another large plate place your seasoned flour.  Remove your Chiles from the refrigerator, remove your saran wrap and let sit for about 15 minutes, bringing your Chiles to room temperature.  Heat a non-stick pan with enough oil to coat pan generously.  Bring heat to medium-high to high heat, your temperature should be about 375 degrees.  Coat your Chile in flour, then into your egg mixture.  Fry Chiles on each side for about 2 minutes until golden brown.  Serve immediately.      

Serves: 6

Total time: 2 hours

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 Arugula is a good source of vitamins A, C, folate, calcium, and magnesium.   Related to both the radish and watercress, which explains it’s spicy flavor.  We served this wonderful salad with barbecued Bratwurst which was a nice balance.  Suzanne found this recipe from Cooking Light.  Please enjoy!

For more potato salad recipes, click here.

• 2 lbs. Yukon gold potatoes, peeled, cut into 1-inch pieces (we used fingerlings, skin on)
• 2 tbsp. plus 2 tsp. extra virgin olive oil
• ½ cup finely chopped shallots (3 small)
• 1½ tbsp. sherry vinegar
• 2 tsp. stone-ground mustard
• 1 tsp. grated lemon rind
• 1 tsp. lemon juice
• ½ tsp. salt
• ¼ tsp. freshly ground pepper
• 2 ½ cups loosely packed arugula, chopped

Place potatoes pieces in a medium saucepan.  Cover with cold water 2 inches above potatoes.  Bring to a boil over medium-high heat.  Reduce heat to medium, and gently simmer 10 minutes or until potatoes are tender.  Drain potatoes.

Heat a small skillet over medium heat.  Add 2 tsp. olive oil to pan and swirl to coat.  Add shallots to pan, sauté 3 minutes or until lightly browned, stirring occasionally.  Remove from heat.  In a small bowl add shallots, vinegar, mustard, lemon rind, lemon juice, salt, and pepper.  Stir with a whisk, and gradually add remaining 2 tbsp. olive oil, stirring constantly until well combined.  Pour dressing over warm potatoes, tossing gently to coat.  Cool completely.  Add arugula to potato mixture, toss gently.  I topped it with just a little more olive oil.  Serve immediately.

Serves: 6

Total time: 45 minutes

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If you have not tried smoked paprika, you really should.  It has a deep smokey and slightly sweet flavor, that is not at all like the regular paprika that has almost no flavor.  Smoked paprika is made in spain from smoked, ground pimiento peppers.  There are varying intensities, from sweet to mild (dulce), to medium (agridulce), and to hot (picante), according to this link here.  I found the start of this recipe from my Sunset magazine, but changed it up, to fit our own taste buds.  Please enjoy!

Click here to find more recipes using smoked paprika. 

• 1 lb. chicken breasts tenders, cut into bite size pieces
• 4 tbsp. olive oil
• 3 small tomatoes, diced
• 1 bunch green onions, thinly sliced, including greens
• ½ jalapeno seeded and diced
• ½ lime juiced

Chicken rub:

• 1 tbsp. smoked paprika
• 1 tsp. each salt, garlic powder, and cumin
• 1 tsp. red pepper flakes

Avocado/cream sauce:

• 2 ripe avocados
• ½ cup sour cream
• ½ cup cilantro chopped
• ½ jalapeno seeded and diced
• ½ lime juiced
• Salt and pepper to taste

4 Medium size white corn tortillas
4 cheese mexican blend (sargento)
Spring mix, cabbage or lettuce of your choice

Place your chicken in a plastic bag, pour rub ingredients over and shake vigorously coating chicken completely.  Place in refrigerator for at least one hour.  Prepare tomatoes and onions and set aside.  In a medium size bowl add avocado, sour cream, cilantro, jalapeno, and lime juice.  Mash the avocado and mix ingredients completely, adding salt and pepper to taste.  Set aside in your refrigerator.

Preheat your oven to 400 degrees.  After your chicken has marinated for at least one hour, in a large non-stick pan heat your olive to a medium heat, add your chicken stirring to coat with the oil, then sauté chicken until slightly crispy and cooked through, about 5 minutes.  Add the tomatoes, onions, and lime juice to the chicken, stirring to combine.  Cook an additional 3-4 minutes until tomatoes and onions are slightly limp.  Place your tortillas in foil, and heat in oven for about 5 minutes.  To serve spoon chicken mixture into warmed tortilla, top with cheese, avocado cream sauce and spring mix.  Serve immediately.  

Makes:  4 medium burritos

Total time: 90 minutes

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Now I have to share with you that when I purchased my cottage cheese, I did not realize that I had bought cottage cheese with chives.  “Oops” is what I said when I took it out of the refrigerator….there was nothing I could do, I was not going back down to the store.  My sister and I both agreed you could barely taste the chives, and I believe it really complimented the whole pancake.  So I guess it was meant to be, my version of these cottage cheese pancakes now include chives.  The optional ingredients that include sugar and lemon juice, indicated a more cake like taste.  I have not tried this, if you do, please let me know what your thoughts are.   Please enjoy!

For more pancake recipes, check out this link here, to a website dedicated to just making pancakes.   

• 2 cups cottage cheese, small curd
• ½ cup flour
• 6 tbsp. corn oil
• 6 eggs
• ¼ tsp. salt
• More oil for grilling

Optional:

•  1 tbsp. sugar and ¼ cup fresh lemon juice (taste more like cake)

In a large bowl mix all ingredients with an electric mixer until completely blended.  (after mixing my aunt esther poured the batter into a blender to smooth the batter of any lumps from the cottage cheese).  I let my batter rest for about 10 minutes before I started grilling my pancakes.  On a griddle or a large non-stick pan, add a small amount of oil, and heat to medium.  With a large ladle, spoon your batter onto your pan and cook on each side for about 3 minutes or until golden brown.  Serve with warm maple syrup.

Makes about 12 medium size pancakes.

Total time: 30 minutes

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Arborio rice, a short grain rice that is firm and chewy, is most commonly used in cooking risotto.  Arborio rice is named after the town of Arborio in Italy, where it is grown.  My english peas fresh and sweet, were purchased from my friend Lynda’s produce stand in Half Moon Bay, called the “Farmer’s Daughter”.  The chef that created this very delicious risotto is Maria Hines, from “TilthRestaurant”  in Seattle Washington.  Please enjoy!

Check out this link here for other risotto recipes from inmamaskitchen.com

• 1 bunch green onions
• 1 tbsp. olive oil
• 1 shallot, minced
• 2 cloves garlic, minced
• ½ cup dry white wine
• 2 cups Arborio rice
• 4 cups vegetable or chicken broth
• ¼ cup butter, cut into pieces
• 2 cups fresh or frozen petite English peas
• 2 cups pea vine leaves
• ¼ freshly grated parmesan chees
• ¼ cup chopped fresh parsley
• ½ tsp freshly cracked pepper
• ½ tsp. salt

Preheat oven to 450 degrees.  Trim green onions and place on a lightly greased baking sheet.  Bake until slightly browned and crisp, about 10-13 minutes.  Set aside to cool, then chop into 1-inch pieces. 

In a medium sauce pan, heat oil to medium heat.  Add shallot and garlic, sauté for about 1 minute.  Stir in wine; cook stirring constantly, 4 minutes or until wine is almost evaporated.  Add rice.  Cook stirring constantly, 1 minute.  Add ½ cup broth.  Cook stirring constantly, until broth is absorbed.  Repeat procedure, ½ cup at a time.  Total cooking time is about 20-25 minutes.  Add remaining ingredients, serve immediately.

Serves: 4

Total time: 60 minutes

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