I’m always craving a good hearty empanada, something I could sink my teeth into and relish every minute between bites.  I have those moments where I stare into my empanada as I softly devour it, knowing the end is near.  BUT there is always another one waiting for me on the plate until they are all gone.  These potato empanadas unfold a new level of love before me all neatly wrapped in a pie crust dough.  Have them for dinner tonight or take them on your next picnic.  Either way, here is a simple way to make these tasty little gems using left over mashed potatoes.  Watch the video to see how.

Ingredients for Potato Empanadas:

• 1 – box store bought pie crust
• 1/2 – cup of cold left over mashed potatoes (made with Idaho Potatoes, butter, garlic, and onion)
• 1/4 – cup chile strips (I roasted and peeled anaheim chiles)
• 1/4 – cup grated pepper jack cheese
• 1/2 – cup grated cheddar cheese
• egg wash (1 egg and 1 tablespoon of water mixed together)

Disclosure: This video/post is sponsored by the Idaho Potato Commission (which I am very proud the be associated with). The recipe and opinions are my own. Thank you for watching.

I made this recipe for the first time about 6 years ago. I found myself in a strange house a top the hill in Mount Washington. My Aunt Brilla was here in Los Angeles visiting, and had rented this beautiful home, it being my first time in this kitchen made cooking a little difficult since I had no idea where anything was. I searched the drawers and cabinets and could only find a baking dish, a sharp knife and a frying pan.  We had a house full of visitors who had come by to see my Aunt since she’s not in town that often and many of them were vegetarians. I thought fast on my feet and started frying up some cubed potatoes to make a vegetable stuffing for the pile of bell peppers a friend had brought over. Simple. Delicious. Easy to make. I stuffed the peppers popped them in the oven for 45 to an hour and by the time they were done so was the rest of the meal.

Ingredients for Baked Stuffed Bell Peppers:

• 3 – Idaho Potatoes (peeled, diced into cubes and fried til crisp and cooked through)
• 1/2 – cup cheddar cheese (cubed)
• 1/2 – cup pepper jack cheese (cubed)
• 1/2 – cup parmesan cheese (grated)
• 3/4 – cup tomato (chopped into small cubes)
• 1 – onion (sliced)
• 8 – mushrooms (chopped into quarters)
• 2 – tablespoons butter
• 10 – fresh basil leaves (torn into pieces)
• 4 – slices of rosemary bread (toasted and cut into cubes)
• 1 – tablespoon garlic (minced)
• 1/2 – vegetable broth
• 10 – bell peppers

Directions:

1. Preheat oven to   degrees Fahrenheit
2. Fry potatoes and once cooked remove from flame and set to the side.
3. Cut cheeses, and tomatoes and set to the side.
4. In a frying pan add butter and saute onion and mushrooms together for about 10 minutes or until onions are limp. Remove from heat and set to the side.
5. Toast Rosemary bread and cut into cubes. Set to the side.
6. In a large bowl add potatoes, cheeses, tomatoes, onions and mushrooms, basil leaf pieces, toast, and garlic. Mix well. Then pour broth over top and mix again. Set stuffing mixture to the side.
7. Wash and dry bell peppers. Then cut off tops of bell peppers (reserve tops to the side) and remove seeds and veins from the inside. Set to the side.
8. Place empty bell peppers in a baking dish, then once they are snug take a huge spoonful of stuffing mixture and fill to the top. Then top each pepper with the top. 
9. Bake for 45 to 60 minutes.
10. Enjoy!

Sometimes you just need comfort. I found joy and comfort in Idaho. I had never been and went with the Idaho Potato Commission on a breathtaking trip to the carbs capital for a 75th anniversary celebration. I made fantastic new friends while discovering the world of potato farming. We met the growers and the humble people that supply us with mountains of potatoes. I witnessed first hand all the work that goes into bringing spuds to our table.  I will forever remember these lovely people and wonder from this point forward if my potatoes came from one of the farms I visited. I made this lovely recipe with Idaho potatoes as an ode to my incredible trip. I couldn’t resist showing you a few pics from the trip and a short sneak peek video of our spuds from ground to the factory. I left there loving Idaho with hopes of returning one day.

Ingredients for potato green chile cheese casserole:

4 – cups corn flakes

1 – stick butter (melted)

1 – can 14 0z whole anaheim green chiles (only use (8)drained, patted dry)

12 – oz pepper jack cheese

6 – green onions (sliced thin)

1/3 – cup chopped onion

15 to 20 – Melissa’s Produce Dutch Yellow Idaho Potatoes

1 –  Russet Idaho Potato

1/2 – cup sour cream

12 – oz cheddar cheese (grated)

1/2 – cup 1/2 & 1/2

Preheat oven to 350 fahrenheit

Crush cornflakes in a bag then add to a bowl with melted butter. Mix well to combine.  Place half of the cornflake mixture into a 8×5 baking dish. Press down on cornflake mixture to line bottom half of baking dish.

Take chiles and stuff with big pieces of pepper jack cheese. Place stuffed chiles on top of corn flakes. Then sprinkle with green onions and onion. Shred remaining pepper jack cheese and set to the side.

Peel all potatoes and cut into 2 inch pieces. Then in a pot bring water to a boil and boil potatoes for 2o minutes. Remove from flame and drain. Then pour potatoes over chiles and onion.

In a pot add sour cream, remaining pepper jack and cheddar cheese, and 1/2 & 1/2 and mix over a low flame until sauce is smooth and cheese is melted. Then pour over potatoes.

Then with the other half of cornflake mixture add to the top of the casserole.

Cover dish with foil and bake for 30 minutes. Then remove foil and bake for an additional 25 minutes or until top is golden crisp brown. Enjoy with a leafy green salad for the perfect meal.

Here are some photos from my trip.

Eleven bloggers in Idaho- L to R: Marla Meridith, Julie Deily, Dorothy Reinhold, Patti Londre, Meagan Micozzi, Rachael Hutchings, Me, Greg Henry, Sara O’Donnell, Jessica Reddick, and Jessica Segarra.

A BIG BIG FUZZY WARM THANK YOU TO THE IDAHO POTATO COMMISSION FOR THIS WONDERFUL TRIP!

Welcome to September, National Potato Month and Latino Heritage Month.  I am a proud Latina who loves to eat papas and found this to be the perfect time to have my celebratory hat on for this Picadillo recipe.  It is a dish my family has cherished for years and now I am proudly sharing it with you. Watch the video for a quick how to, and if you like what you see….. subscribe to my You Tube channel by clicking here.

Ingredients for Picadillo:

3 – anaheim chiles

2 – huerito chiles

3 – Idaho Potatoes

2 – medium sized tomatoes

1 – yellow onion

2 – pounds ground beef (70/30)

1 – teaspoon Lawry’s seasoning salt

1/2 – teaspoon ground cumin

1 – teaspoon black pepper

a pinch of oregano

4 – garlic cloves

1 – cup beef broth

Char chiles on a comal (grill) until skin is completely burned. Then place in a ziplock bag to soften in their own moisture for about 30 minutes. Remove from bag and peel charred skin completely off. Then slice and chop chile. Set to the side

Peel, chop into big cubes, and boil Idaho Potatoes for 10 minutes. Drain and set to the side.

In a large frying pan over a medium high flame add 2 tablespoons of oil and allow to get hot for about 3 minutes. Then add in boiled potatoes and fry until crisp and golden brown for about 10 minutes. Once your potatoes are nice and crisp add in your chopped chiles, chopped tomato and onion. Let all the veggies get to know each other by cooking them for about 5 to 7 minutes. Set to the side.

In a different large frying pan over a medium high flame cook ground beef. Make sure to break up the beef into small pieces…. then add in the spice with Lawry, cumin, black pepper, oregano, and garlic. Cook until all ground beef is brown. If there is an excess of oil in the pan, now would be the time to drain most of it. Then add in potato mixture and beef broth. Cover pan with lid and lower flame to a simmer. Let picadillo simmer for 20 minutes. Serve hot with a corn or flour tortilla and let your meat and potato dreams come true.

Thank you with my entire heart and gratitude to my amazing crew! I Love you guys.

Directors:  Mando Lopez and James Ford

Director of Photography:  Tony Molina

Producer:  Lacey Reilly

 Editor:  James Ford

Set Design:  Mando Lopez

Still photos and camera assistant :  Max Azpiazu

On-set morale booster: Kristen Warren

Sound:  Evan Kendra

Equipment: Paul Hopkins

Opening Music: Anger Bros

Musicians: Andrea Bulletti and Mando Lopez

Vocals: Nicole Presley

Music Engineer: Manny Nieto

Disclosure: This post is sponsored by Idaho Potato Commission. The recipe and opinions are my own. 

Chile Colorado brings the familiar taste of my childhood rushing back to me. Flooding my mouth with my heritage and reminding me of my Mexican-American upbringing.  My Grandfather made it for our dinner time and time again.  He cooked his chile colorado in a cast iron pan and made his chile from scratch.  To this day he loves his steak chopped into cubes and drenched in red chile.  This dish had become so sacred in my mind that I had never even attempted to make it myself.  I wanted to leave it perfect in my memory  the way my Grandfather had always prepared it.  Well last week I was craving a plate of Chile Colorado and with my Grandfather now being 88 years old, I didn’t have the audacity to request he make it for me, knowing darn well that I would be able to get in the kitchen myself and bust it out.  That was it, I made Chile Colorado for the first time with the few tidbits I remember from my Grandfather and I was so proud of my final product.  It tasted just like I remember and maybe even a little better.  Is that awful of me to say?  Sorry Grandpa.

Ingredients for Chile Colorado:

1 – onion (peeled)

1 – package of New Mexico Chile (use entire bag 2oz.)

1 – package of California Chile (use entire bag 2oz.)

2 – dried pasilla chiles (reserve the rest for the next time you make this)

4 – garlic cloves (peeled)

1 – tablespoon red wine vinegar

1 – teaspoon dried oregano

1 – teaspoon garlic salt

salt and pepper to your liking

vegetable oil

4 – tenderlion steaks (about 1 1/2 pounds)

1 – heaping tablespoon of flour

garlic powder

3 – large Idaho Potatoes

Let’s start by making the chile.  Fill a large pot half way with water and add 3 tablespoons of salt and the entire onion.  Then place over a medium high flame and bring to a boil.  Once boiling add New Mexico Chile, California Chile and Pasilla Chile to water and cover with a lid.  Let boil for 30 minutes.

Then remove from flame. DO NOT DISCARD the water.  Save it.  Take all the chiles and place in a blender.  Remove stems from chiles.  You may have to do this in two batches.  Pour a cup and a half  –  two cups of the water (use the water you boiled the chiles in) into the blender along with garlic cloves, red wine vinegar, oregano, garlic salt, salt and pepper. Blend on high till smooth.

   It will be a bright red color.

Then place a sieve over a bowl and pour chile in.  This step will collect all the skin and seeds. Mix with a spoon till there is no liquid in the sieve.  Collect chile in bowl and set to the side.

Next take your steak.  Trim any fat (you may want to leave a little bit) and cube into 1 1/2 inch cubes.  Then in a dutch oven or cast iron pan over a medium flame pour a 1/2 of tablespoon of oil and allow to heat to hot.  Then add in steak cubes.

Cook just until browned.  About 3 to 5 minutes.  Then add a little salt, pepper, garlic powder…. Mix well.  Lastly add in flour and mix well to absorb any moisture in pan.

Next add in chile. You should have about 2 to 3 cups.

Lower the flame to low, cover with a lid and let chile and meat cook for about 45 minutes to an hour. Stir every 10 to 15 minutes.

While chile and meat are cooking….  Peel potatoes and cut into 2 inch cubes.  Boil some water in a medium pan and add potatoes.  Boil for 10 minutes.  Then remove from water.  In a large frying pan add a tablespoon and a half of vegetable oil and allow to get hot. Then add potatoes and fry on both sides for 7 minutes or until crisp. Then remove from flame and set to the side.

Once the chile and meat are almost done ( the sauce should look a little on the thick side) add the fried potatoes in.  Mmmmmm, my mouth just watered.

Mix well, serve in a bowl or plate.  Heat a side of corn or flour tortillas and shake your head in disbelief at how good your food is!  🙂  Enjoy!

Alright, here’s the story.  I have a breakfast blog called “The Two Good Eggs” I co-write with my good friend Ericka Sanchez (Nibbles and Feasts).  A couple of weeks ago we filmed a video for our breakfast blog and this is what we made: a super mouth watering delicious Hash Brown Crusted Chorizo Jalapeno Quiche.  Check out our video for the recipe by clicking here.  This is a delicious dish to make for the man in your life.

Happy Father’s Day!

Photo by: Luz Gallardo

Today marks the beginning of Lent…. Ash Wednesday…. Religious or not, for some reason if you are Latino you usually practice the rituals of Lent. Which basically boils down to no meat on Friday’s (with the exception of seafood) from now till Easter and you give up a luxury as a form of penitence. The people I know usually give up candy or alcohol or some type of food.  Last year I gave up sweets…. I’ll never do that again. 🙂 Either way…. Lent also brings out a parade of amazing recipes that make their appearance during this Cuaresma. I cherish this time of year and all the deliciousness it brings.

All photos taken by: Mando Lopez

Ingredients for Shrimp Tater Tacos:

1 – pound raw shrimp (peeled and deveined) (chopped into 1/2 inch bites)

4 – tablespoons salsa for the ages (Click here for recipe)

1 – teaspoon Lawry’s

1/2 – teaspoon black pepper

1/2 – potato (peeled, chopped into 1/2 inch bites, and boiled for 9 minutes)

1 1/2 – cups grated jack cheese

1 – cup grated cheddar cheese

16 – corn tortillas

1/2 – cup chopped onion

16 – cilantro sprigs

In a bowl combine shrimp and salsa. Mix well. Then season with Lawry’s and black pepper. Set to the side.

Warm your tortilla on an open flame just enough to heat. Then get your work station ready.

Start with a corn tortilla, take a small handful of jack cheese and sprinkle on half of tortilla, then add a tablespoon of raw shrimp salsa mixture and spread it out evenly. Top shrimp mixture with a heaping tablespoon of boiled potatoes and a teaspoon of onion. End with a small handful of cheddar cheese and cilantro leaves, then fold to finish. Start working on the next one.

Ready to cook. Get a comal or large non stick pan and place over a medium flame until hot. Then place taco on comal and cook on each side for 5 minutes or until shell of tortilla is crisp and shrimp inside of taco is white with a tint of pink.

Serve hot, and garnish with sour cream and additional salsa.

This recipe makes 16 tacos

Please let me introduce “The Lent Club”,  a group of spectacular food bloggers. Find their recipes for Lent below, and expect to see more of us as the season unfolds!!!