Grilled Jalapeño Warm Potato Salad

Potato salad gets a bad wrap.
Probably because the potato salad we all know comes pre-made from the deli at the grocery store.
You know the one that's Easter Egg yellow, mayo to potato ratio is 49849 to 1, and maybe just MAYBE there's some fresh celery thrown in for 'texture.'
Not this one my friends.
Ohhhh no.
Bring this baby to your next BBQ and your guests will be begging for the recipe.
Okay, maybe it's tough to get THAT excited about potato salad but this one is GOOD!
Trust.

Apologies for the Instagram photos, we just moved and are still unpacking. We don't even have an oven yet. :)

Grilled Jalapeno Warm Potato Salad (serves 2-3 as a side):

• 2 Idaho potatoes (skins on) sliced 1/2"in thick
• 1-2 jalapeños (whole) **I used 1 1/2 and it was the perfect amount of heat
• 2 cloves garlic minced
• 3 TBS mayonnaise
• 3 TBS plain Greek yogurt
• 1/2 c chopped cilantro
• Juice of 1 lime
• 1 TBS Olive Oil
• Salt and Pepper to taste

1. Pre-heat Grill to 325 degrees
2. Place jalapeños on the grill and cook until charred on all sides (about 10 minutes)
3. Place charred jalapeños in a bowl and cover the bowl tightly with plastic wrap
4.  Allow the peppers to 'sweat' for 10minutes in order to peel off the skin.
5. Peel the skins off of the jalapeños; remove the veins, stem, and seeds.
6. Dice the jalapeño and set aside until you make the dressing.
7. In a large bowl- toss sliced potatoes in olive oil until lightly coated.
8. Season potatoes with salt and pepper
9. Place potatoes on the grill until golden brown on each side (10 minutes per side) ** TIP if you find that your potatoes are browning too quickly, continue to cook on other side then move them to the top rack of the grill to continue cooking throughout.
10. While potatoes are cooking- make the dressing:  Add garlic, cilantro, mayo, Greek Yogurt, diced grilled jalapeño, and lime to a large serving bowl.
11. Stir/whisk ingredients until well incorporated
12. Season with salt and pepper to taste
13. Once potatoes are cooked- slice into halves or fourths and add to dressing
14. Mix potato salad until well coated with the dressing and serve immediately with your favorite protein.

I served mine with cedar plank Mexican spice rubbed Salmon and Pico de Gallo- YUM!
Cheers!

Mango Shrimp Ceviche

It's officially summer!!
That means rolling out the grill, sipping on your favorite adult beverage, and enjoying the sunshine.
OR whipping up a delicious and refreshing batch of ceviche!

For the ceviche virgins:

ce·vi·che  

/səˈvēCHā/

Noun A South American dish of marinated raw fish or seafood, typically garnished and served as an appetizer. This is definitely one of my favorite summer appetizers to make. It's easy, quick, delicious- and a great way to impress your friends and family. They'll think you're so cultured- and damn it you are! You made ceviche! Mango Shrimp Ceviche: 1lb of raw shrimp- peeled, deveined and tails removed 2 jalapenos minced (de-seeded if you like a milder ceviche) 1/4 red onion minced 1 ripe mango chopped 2 tomatoes chopped 1/4 cup of cilantro- minced Juice of 2 limes 1 avocado Salt to taste Bowl of Ice Water Fill a saucepan 3/4 the way full and bring to a boil** Place shrimp in boiling water until shrimp turn pink (about one-two minutes) Drain shrimp in colander and rinse with cool water- place shrimp the in bowl of ice water to stop the cooking process. In a large separate bowl add the onion, mango, tomatoes, cilantro, jalapeno, and lime juice. Carefully mix until well incorporated. Drain the shrimp once again and chop into smaller pieces. Add the shrimp to the rest of the ingredients Mix to incorporate. Season with salt to taste. Cover bowl and refrigerate for 3-4 hours (or overnight) Before serving slice avocado and carefully mix Serve with tortilla chips or tostadas  **Traditionally you leave the shrimp raw and the acid from the limes 'cook' the shrimp. I wanted to speed up the process so I boiled them for a few minutes. Cheers!

Ballpark Queso- GF

Well it's April 5th and you know what that means.... OPENING DAY for the Detroit Tigers!
Spring/ Summer is definitely a favorite season of mine. That means Tigers baseball, trips to the gorgeous Comerica Park, and spending time in the sun!
One of Benjie and I's favorite ball park food is Nachos. Yes I know the stuff they serve at the ballpark isn't really considered 'cheese' but damn it- they're tasty with a frosty $9 beer.

Since I was working from home/watching the game, I wanted to create a queso that was short on the list of ingredients, didn't contain any artificial flavors/ ingredients, and didn't rhyme with Belveeta.

I don't want to brag.... but this queso is a home run!
See what I did there?

Ballpark Queso (GF)

• 1tsp vegetable oil
• 2 Jalapenos- minced (seeds and all)
• 1 clove garlic- minced
• 1 1/2c of 2% milk
• 1 TBS butter
• 2 TBS cornstarch
• 3-4c shredded sharp cheddar cheese

1. Place vegetable oil in a skillet/ saucepan over medium heat
2. Once oil is hot- add the jalapeno and saute until peppers are soft (about 5 minutes)
3. Add the garlic and saute until fragrant (about 1 minute)
4. Stir in the butter until melted and bubbly
5. Stir in cornstarch until well incorporated and the starch cooks out (about 2 minutes)
6. Whisk in milk and cook until thickened (about 5 minutes)
7. Stir in shredded cheese in batches until all cheese is used
8. Serve with Tortilla chips and your favorite Nacho accessories

GO TIGERS!

**Now that's dedication

Guinness Shepherd's Pie

Happy St. Patrick's Day!

Today I celebrated by going grocery shopping, taking my parent's dogs for a long walk to the park with my fiance, and cooking some delicious Irish fare.

Oh how the times have changed- well for me anyways.

Back in the college days I would be counting down the days to St. Patrick's because that meant it would be socially acceptable to be sucking down Green beer and Irish car bombs at 7am because that's what the Irish do!!!

FALSE.

Pretty sure if any true Irishman came to America on St. Patrick's Day he would be offended that we Americans would tamper with the sweet nectar of beer by dyeing it green.

But if you make this Guinness Shepherd's Pie he'll be kissing you even if you aren't Irish.

It's. That. Good.

Guinness Shepherd's Pie

Roasted Garlic Potato Mash

• 10-12 baby yellow potatoes- rinsed, chopped, skin on
• 1 roasted head of garlic (pre-heat oven to 375- slice the top of a head of garlic so the top of every clove is exposed. Drizzle 1tsp olive oil and salt over the top. Wrap in aluminum foil and roast for 30 minutes or until garlic is brown and soft)
• 1/2 cup Greek yogurt
• 2 TBS beef broth
• 4 tablespoons butter, softened
• Salt and Pepper to taste

Shepherds Pie Filling:

• 4 slices bacon, chopped
• 1 medium onions, minced
• 1 teaspoon sugar
• 1 pound ground beef (I used 85/15 Grass Fed Organic- It makes a difference, TRUST)
• 2 carrots, minced
• 1/2 cups frozen peas, thawed
• 2 garlic cloves, minced
• 2 tablespoons tomato paste
• 1 tablespoon all-purpose flour
• 1 bottle of Guinness- room temp
• 1/2 cup beef broth
• 1/2 cup grated medium cheddar cheese
• Chopped chives for garnish

For the Mash:

1. In a large stockpot add the potatoes and cover with cold water.
2. Bring to a boil over medium heat and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes.
3. Drain. 
4. Put the potatoes back into the pot. Add the sour cream, roasted head of garlic, 1/4 cup of the broth, and butter.
5.  MASH those babies up until smooth and creamy.
6. Season with salt and pepper to taste
7. Cover with foil or saran wrap and set aside

For the Filling:

Preheat the oven to 350 degrees F.

1. Heat a large cast iron skillet over medium heat. Add the bacon and cook, stirring occasionally until browned and crisp.
2. Remove bacon and transfer to a paper towel to drain
3. In the same skillet with the bacon grease, add the onions and a pinch of Kosher salt, and fresh cracked pepper- cook, stirring occasionally, until the onions are soft and just beginning to brown.
4. Sprinkle in the sugar, and cook, stirring occasionally, until the onions begin to caramelize.
5. Add in the garlic and cook until fragrant (about 2 minutes)
6. Stir in the beef and cook, stirring occasionally, over medium-high heat, until the beef begins to brown
7. Add the carrots and peas- cook, stirring, until the vegetables begin to soften
8. Add the beer, bring to a boil and boil for 3 minutes- Make sure you scrape up those delicious brown bits from the bottom of the pan!
9. Stir in the tomato paste and flour and cook, stirring, until well blended
10. Add the cooked bacon, the broth, salt and fresh cracked pepper to taste
11. Bring the mixture to a boil. Reduce the heat and simmer, uncovered, until the sauce thickens (about 5 minutes)
12. Spread the potato topping evenly over the beef mixture.
13. Bake for 30 minutes or until the filling is bubbling and the potato topping begins to brown.
14. Remove from the oven and sprinkle with the cheese. Return to the oven and bake for 5-7 more minutes.
15. I know it's hard, but let this rest out of the oven for 10 minutes before serving.- IT'S HOT!
16. Sprinkle with chives and devour with the rest of that 6 pack of Guinness you bought just for this recipe.

**And be sure to save room for dessert! Check out these Flourless Dark Chocolate Brownies with Baileys Buttercream Frosting

Sláinte!

(Health!/Cheers!)

Flourless Dark Chocolate Brownies with Baileys Buttercream Frosting

Want something to top off that Corned Beef and Cabbage or Guinness Shepherd's Pie?
Or just want something chocolaty and delicious without a lot of effort?
Make these delicious brownies- they are so chocolaty and fudgey you won't miss the flour!
Promise.

Adapted from: Yammie's Gluten Freedom

Flourless Dark Chocolate Brownies with Baileys Buttercream Frosting:

Flourless Brownies:

• 1/2c white sugar
• 1/2c brown sugar
• 1/3c vegetable oil
• 2 large eggs - whisked
• 1tsp vanilla
• 3/4c Hersey's Special Dark cocoa powder
• 1tsp of cold coffee (I used some left over from the morning)
• pinch of salt
• 1/4c chocolate chips

1. Preheat the oven to 350°F.
2. Lightly grease a 8x8 inch baking pan.
3. In a large bowl, combine the sugars and oil and beat until well combined.
4. Add in the eggs and whisk together until well incorporated.
5. Mix the vanilla and coffee together until smooth.
6. Add the cocoa powder to the batter a little at a time stirring constantly and blend until smooth.
7. Fold in the chips 
8. Pour into prepared pan and bake about 22 minutes
9. Transfer to wire rack to cool before frosting
10. Slice Brownies and frost with Bailey's Buttercream frosting

Baileys Buttercream:

• 1/4c softened unsalted butter
• 1c confectionery sugar
• 2-3TBS Baileys Irish Cream liqueur

1. In a medium bowl add softened butter
2. Add 1/2 of the sugar and 1 TBS of Baileys
3. Stir until well incorporated
4. Add remaining 1/2c of sugar and 1 TBS of Baileys
5. Mix until smooth, adding more Baileys if too dry.

See how easy that was?!
Enjoy!