This one I stole from a local restaurant. Of course, I am pretty sure mine is better. The combination of the sweet potato and spicy, smoked chile was amazing.
- 1 sweet potato, peeled and cut into large pieces
- 2 pastilla peppers. Anaheims if you want them to be less spicy.
- 1 tbls olive oil
- 1 tbls butter
- 2 tsp cumin
- 2 tsp chili powder
- 2 tsp cinnamon
- 2 tsp salt
- 2 tsp pepper
- 2 dashes tabasco
- Grated cheese
Roast the peppers on the BBQ for 5 minutes per side, or until fully charred all around. Once roasted, let steam in a paper bag for 10 minutes. Peel, split and seed, removing the stems.
Microwave the potato until soft enough to mash, about 8 minutes. You can also boil or steam, whichever works best for you. Mash with olive oil until a smooth consistency is reached, add spices and butter, mix to combine.
Add about 1/2 cup of potato to each pepper, or however much it takes to fill. Top with about 1/4 grated cheese and wrap. Cook in a 350 degree over for 7 minutes or until cheese is melted.
I did not sauce this in anyway, but some crema would have been nice. In a pinch, some sour cream thinned with a little bit of lemon or lime juice would have worked nicely as well. If fresh avocado is an option, it’s a very nice addition to the plate.
Perfect alone. Serve with a salad or a side of beans to fill up the plate. Add a cold beverage (beer, white wine) and you have an amazing meal!
One of the favorite lunches Mom used to make when we were kids. It’s a perfect storm of noodles, butter, tomato and pepper. Always warms the soul and is cheap and easy to make!
- 1lb macaroni (elbow or shells work best)
- 1 28oz can whole tomatoes, chopped
- I use scissors in the can for this, but do what you like
- 1 15oz can of pinto or black beans
- 1/2 stick of butter. Yes, butter. Don’t use margarine you animal.
- Fresh cracked pepper. A lot.
- Boil your noodles. Drain
- In the same pain (because we are lazy), add your tomatoes with the juice
- Add the beans
- Bring to a boil to let the juice evaporate a bit. Give it about 5 minutes.
- Stir in the butter.
- Remove from heat, serve with pepper on top
You can add cheese or garlic if you want. Or any spices. You’ll notice I didn’t include salt in the recipe because I know you salt your pasta water and with the butter you just don’t need it. But, if you think you do, go ahead and add some.
Man, I love leftovers during the holday season. Especially if the weather is cold, as it has been here in Arizona. Today, we are dealing with leftover ham and making a hearty soup. Like everything else, super easy, super delicious and it makes quite bit.
Christmas Ham Soup
For this you will need the left over bits of ham, you know, the tough parts from the end that nobody likes on sandwhiches because they are too tough. They work perfect for this recipe, especially if they are both tough and have a bit of extra fat.
- Ham, the fattiest pieces, diced, about 2 cups
- 2 carrots, diced
- 3 ribs of celery, diced
- 1 medium yellow or brown onion, diced
- 2 russet potatoes, diced
- 4 cloves of garlic, chopped fine
- 1/2 cup flat leaf parsley, chopped fine
- 1/2 12oz bottle of brown beer
- 2 tbls olive oil
- 2 tsp cinnamon
- 2 tsp cumin
- Water to cover
- 1 tbls red wine or apple cider vinegar
- Salt & pepper to taste
In your dutch oven or sturdiest soup pot, heat the olive oil on medium high heat until it’s hot. Add the ham pieces and saute for 2 minutes. Drop the heat to medium and continue to cook until most of the fat is rendered and the ham is nicely browned. This will take about 5-7 minutes.
Add the carrots, onion, celery and saute for about 2 minutes. Add the beer. scrape the bottom of the pan to get the brown ham bits and let it cook for about 2 minutes. Add the potatoes and cover with water. Add the spices and garlic and bring to a boil.
Once boiling, reduce heat to low and let cook with the lid on for 45 minutes. Finish with parsley and vinegar.
- Add 1 can of black beans
- Add a corn starch slurry and let it cook for an additional 10 minutes to thicken
- Use white wine instead of beer and skip the vinegar. I would use a pinot gringo or something equally light, not a chardonnay.
- Use the entire beer!
If this turns out correctly, you should have an amazing ham flavor with a hint of cinnamon. I thought it turned out really nice, hearty enough to be a meal but not so heavy to be a stew.
‘Tis the season. And, when I say season, I mean the temperatures in Arizona are under 90 during the day and in the 50s and 60s at night. That can only mean 1 thing.
It’s Soup Season!
The first entry this year is this simple 1 pot chicken soup. It’s a bit time consuming, but I’m really enjoying it. Let’s get it started.
- 2 Chicken leg and thigh pieces
- 2 cups of white wine
- 1 can of chicken stock
- 2 red potatoes, diced
- 2 medium carrots, diced
- 1 package of cooked lentils
- 1 yellow onion, 1/2 diced, 1/2 cut into large chunks
- Garlic, as much as you like
- 1 red bell pepper, cut into 1″ wide strips
- 1TBSP Olive Oil
- 1 TBSP red wine or cider vinegar or family vinegar (what I used)
- Water, salt and pepper
First things first, I mentioned one pot. That needs to be something that can go into the oven. I used my dutch over, but anything that can handle 200 degrees for 3 hours works.
Start by heating your pot with olive oil in the bottom. Add the chicken, large chunks of onion and red bell pepper and let cook on medium high heat 4 minutes per side. That will get some great color and release some of the fat from the chicken. Remove from heat and add your wine, chicken stock, water to just cover, 2 good pinches of salt and about 10 grinds from the pepper mill. Lid it up and put into a 200 degree oven for 3 hours.
Time up, remove the chicken from the broth and set aside to cool. Also remove the bell pepper pieces. Dice these and add them back to the pot on medium heat with all of your veggies and lentils. Let this cook for about 20 minutes, until potatoes are tender.
When the chicken is cool, remove all of the skin and bones and shred. Add this back to the pot and finish with your tablespoon of vinegar.
I really enjoyed this and am looking forward to having it for the whole week. Go crazy with this by adding whatever veggies or additional spices you like!
I know I have shared this one on Facebook. Imagine my shock when I discovered that I haven’t added it to the collection here at donburnside.com. Let’s change that, shall we?
This is a great recipe when you want something light and quick. It’s only vegetables, but the mushrooms add a meaty texture. This is enough for 2.
- Zuchinni 2 large
- White Mushroom, 1 blue box
- Marinara sauce, about 1 cup
- Garlic, 4 cloves (go crazy here)
- Salt, 2tsp
- Olive oil, 2TBLS
- Parmesean cheese as needed
We are looking for bite sized pieces, maybe a little larger. Cut the mushrooms into 1/4s. For the zucchini, I split them and cut into 1/2″ pieces. Finally, smash the garlic.
In your straight sided saute pan, heat the oil on medium high heat. Add the mushrooms, garlic and salt and cook until the mushrooms start to get some color and wilt, about 5-6 minutes. Add the zucchini and cook until they are the texture you want. I usually go about another 5-6 minutes here, just long enough to take the crunch out. Turn the heat to low and add your sauce, toss to coat.
I serve this in pasta bowls, topped with cheese as pictured above.
I’ve grilled the zucchini and mushrooms for a different flavor/texture. You can add diced chicken breast for a protein boost. Go crazy and serve it over rice or pasta as well.