Today, Sam from Sweet Remedy is here to share her recipe for Cherry Cilantro Mango Salsa. Sam and I have met a few times in real life and room together at BlogHer Food last summer. Can I just tell you she is the sweet person on the planet. The girl sacrificed her time to help me get ready for a big dinner at BlogHer Food –ironing my wrinkly dress while I raced around the room to get ready. That is a true friend for you! 

Cherry Cilantro Mango Salsa | Sweet-Remedy.com

Hi Everyone! While Katie is busy getting into the grove of Motherhood, she has enlisted some of her friends to entertain you. I do hope you stick around! I’m Sam from Sweet Remedy and today I’m ready for a picnic where I can eat a huge amount of salsa with fruit. How about you?

It’s April and I know that this salsa is more of a summer recipe but I’m hoping to propel full force into warmer weather. Katie doesn’t really have this issue, being from the sunshine state and all. Since I call New York home, I’m always cold and dreaming of warmth.

I’m ready for bright produce and frosty treats! Bring on the popsicles, ice cream and this Cherry Cilantro Mango Salsa!

The addition of fruit to this salsa gives it such a sweet taste, one that is perfect to help celebrate the rising temperatures in the North East.

I used Gourmet Garden Cilantro Paste in this recipe, but you can always use fresh cilantro instead!

So I do hope you’ll join me while I stuff fruit into my salsa and congratulate Katie and Jon on their baby bundle! I’m so incredibly thrilled that they are starting their family. The next time I find myself in Florida, which is usually about once a year, I hope to meet the little guy we’ve all been waiting for!

Original Recipe for Cherry Cilantro Mango Salsa from Sweet Remedy

Cherry Cilantro Mango Salsa

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 4

Cherry Cilantro Mango Salsa

Ingredients

  • 2 cups cherries
  • 2 mangoes
  • ¼ cup red onion
  • 1 medium red pepper
  • 2 chipotle peppers (in adobo sauce)
  • 1 Tbsp cilantro

Directions

  1. Pit and cut the cherries in half or quarters, depending on how large you want your cherry pieces.
  2. Pit the mangoes and score each half with a knife by making light overlapping slices from one side to the other, being careful not to cut through the skin. Push up on the skin side and cut off the chunks that fan out.
  3. Dice the red onion and red pepper. Cut the chipotle peppers into small pieces. Mix all ingredients together and add the cilantro.
  4. Serve with tortilla chips.
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Sour Cream and Chive Mashed Potatoes

Looking to spice up the traditional mashed potatoes? Why not make my recipe for Sour Cream and Chive Mashed Potatoes? They are perfect for any day of the week, a special occasion, or even a holiday. The other day, I need to make a new slow cooker ham recipe and while that ham was slow cooking away in the slow cooker I started to think about the side dishes I wanted to serve with it. That’s when the idea of Sour Cream and Chive Mashed Potatoes came to mind. I had a 5lb bag that was close to being on its way out, so I decided to make the entire bag. I know what your thinking… you made 5 pounds of potatoes for just two people?

Well, yes, but I have a great reason. I froze the leftovers! Yes, you can freeze mashed potatoes. Who knew?

I’m kind of on a food freezing kick since the baby will be here any day now (15 days and counting–gah)! I don’t think I can fit a single item in my freezer at this point, so I guess this baby better come soon, so we can start eating every thing I’ve been making/freezing.

Sour Cream and Chive Mashed Potatoes

I was also a nice friend/neighbor and invited our neighbor over for dinner to help with the 5lbs of mashed potatoes. We hadn’t had dinner together in a while and I knew I had plenty of food. Plus who doesn’t love a ham dinner on a Tuesday night? That’s the beauty of the slow cooker, my friends. You can have a swanky holiday like meal during the week day. And mashed potatoes don’t take long at all to make. I had contemplated baking these mashed potatoes after I was done mashing them, but didn’t feel the need to add more time to the cooking process. I was hungry and wanted to photograph them and then do a face plant right into the bowl. If you love a good sour cream and chive baked potato you’ll love these mashed potatoes. They complemented our sweet ham perfectly. Stay tuned next month for the ham recipe.

Sour Cream and Chive Mashed Potatoes

Katie Original Recipe

Sour Cream and Chive Mashed Potatoes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 8

Sour Cream and Chive Mashed Potatoes

Ingredients

  • 5lbs Golden Russet Potatoes, peeled and cubed
  • 1 tbsp salt
  • 1 stick salted butter
  • 8 oz. sour cream
  • 2 tbsp chives, minced
  • 1 tbsp minced garlic in water,
  • 1/8 tsp black pepper
  • salt to taste

Directions

  1. In a large stock pot, add salt to water and boil peeled cubed potatoes for 20-25 minutes until they are fork tender. Drain the potatoes.
  2. While potatoes are draining melt the butter in the stock pot. Once the butter is half way melted, add the potatoes back to the stock pot followed by sour cream, chives, minced garlic, and black pepper. Using a hand mixer, mix potatoes until smooth and creamy. Taste and decide if you want to add any additional salt and/or pepper. Top with additional chives and butter if desired and serve immediately.

Notes

Have leftovers? Freeze the mashed potatoes in a freezer zip lock. They will store for up to 3 months in the freezer. Perfect for a quick weeknight meal side dish!

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Cream of Asparagus Soup

Valentine’s Day is less than 2 weeks away. How the heck did this happen? Over the next week I’ll be sharing a few delicious recipes you can cook for the one you love this Valentine’s Day. Let’s start with this Cream of Asparagus Soup. You can make this right before dinner or make it ahead of time and reheat the night/day your serving it.  Just because you might not be going out to a fancy restaurant this v-day doesn’t mean you can’t make fancy food at home. If you do chose to stay home, make your meal extra special. Don’t just make a main course and dessert.

Serve several courses just as if you were dining in a 5 star restaurant (of course for a fraction of the cost). Start with a salad like my Beet, Tomato, & Artichoke Salad, then move on to Cream of Asparagus Soup, and then maybe make Steaks with Mushroom Sauce and a little Cauliflower-Leek Puree. Finish off your meal with Puff Pastry w/ Strawberries & Cream. Most of the recipes can be prepared a head of time or at least some of the ingredients can be prepared ahead of time like slicing strawberries and mushrooms, etc.

Normally, we stay home and make a meal together, which is rare since my husband is not the cook in the house, so its a nice welcomed change. It’s nice to cook together every now and then–it makes the meal that much more special. At least it does in our home. This year, since its our last kid-free Valentine’s day I’ve insisted we go out to dinner. This is the last year (for a very long time) that we won’t have to worry about getting a babysitter on Valentine’s day! I don’t care how over-priced the meal is–we are taking advantage of  our last few carefree weeks of no babysitting scheduling needed. In the 12 Valentine’s days we have celebrated together–that is something we have never had to worry about and as it crossed my mind this year I realized we need to enjoy our “last” holiday together as 2. I then started to try and imagine how different next Valentine’s day will be. I envision a baby, sitting in between us in his high chair as we take turn feeding him peas and mashed potatoes! More reasons why we are going out this Valentine’s day. But if you are in our shoes that we will be in next year–make a nice multi-course meal at home and try to enjoy a few minutes together without interruption (easier said then done as I’m told by friends with kids).

Katie Original Recipe

Cream of Asparagus Soup

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yield: 4

8 oz.

Cream of Asparagus Soup

Ingredients

  • 1 tbsp EVOO
  • 2 lbs Asparagus, cut 1/2 inch pieces (reserve tips)
  • 32 oz Chicken Broth
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream

Directions

  1. In a large stock pot, add olive oil and 1/2 inch pieces of asparagus tips. Cook for 5 minutes on medium heat with lid on until asparagus has started to soften. Then add chicken broth to the pot. Cook on high with lid on for 25 minutes. During the last 5 minutes add the asparagus tips and cook until just tender. Remove the tips and set to the side.
  2. Once the asparagus is done, carefully pour the broth and asparagus into a blender. Blend until pureed (about 20-30 seconds). Return back to the stock pot. Add salt and pepper and heavy cream. Cook for 5 minutes on medium-high until cream has thickened and soup is hot. Serve immediately with freshly ground black pepper and steamed asparagus tips.

Notes

Feel free to strain the soup if you don't like the added texture from the pureed asparagus stalks.

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{Guest Post from Katie's Cucina} Smoked Paprika and Shallot Brussels Sprouts #recipe #vegetarian #sidedish

Last year, I shared this recipe over on Rachel Cooks. I figured why not share it this year with my readers in case you missed this awesome recipe last year.  People either love or hate Brussels sprouts. I am a lover, but I’ll be the first to admit it wasn’t until my late teens / early twenties when I first began to fall in love with Brussels sprouts. I am always looking for new ways to cook them up. I also love to keep my vegetable side dishes relatively healthy and not drown them in butter and fattening sauces. That is why I turned to my good friend, I mean spice, smoked paprika. This spice packs a punch and can bring tons of new layers of flavors to any dish. I just so happened to have a shallot in my pantry so I decided to make them fancy and add an extra-large shallot to the pan.

Smoked Paprika and Shallot Brussel Sprouts Guest Post from KatiesCucina.com #recipe #vegetarian

The night I made the Smoked Paprika and Shallot Brussels Sprouts I served them with the most delicious (and once again easy-to-make) Crunchy-Baked Chicken Strips and Olive Oil Mashed Potatoes and Cauliflower. This is a perfect healthy meal to cook on a busy weeknight when time is limited. Instead of reaching for your phone to call take-out give my complete meal a try!

Katie Original Recipe

Smoked Paprika and Shallot Brussels Sprouts

Prep Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Yield: 4

Ingredients

  • 1 lb. Brussels sprouts, trimmed and stems removed
  • 2 tbsp olive oil
  • 1 shallot, thinly sliced
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1 tsp smoked paprika
  • 2 sprigs of fresh thyme + more for garnishing

Directions

  1. Trim and remove stems from brussels sprouts. Place in a large pot and boil for 10 minutes until tender.
  2. In a skillet, add two tablespoons olive oil and one shallot (thinly sliced). Cook for 3 minutes on medium heat then add the salt, pepper, and smoked paprika to the pan. Stir well and then add brussels sprouts: stirring so that the shallots and seasoning cover the sprouts. Cook for 5 additional minutes. Once the Brussels sprouts are done sprinkle with fresh thyme and serve!
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easy to make -->> dark chocolate macadamia nut bark from katiescucina.com

I’ve been a little absent lately. I’ve definitely been in a food blogging slump. I expressed it the other week–when I cook I need to cook quick because I’m starving. I don’t have time to wait the extra 5 minutes to take photos of my food. I need food NOW! I recently made a batch of dark chocolate macadamia nut bark to hand out to family and friends during the holidays and I figured this would be the perfect recipe to share with my loyal readers. I promise I will get out of this slump and start sharing more recipes (frequently) again. Until then… hang in there with me. Please!!??!?

dark chocolate macadamia nut bark

This dark chocolate macadamia nut bark is super easy to make, but looks way fancy and will impress just about everyone you know! That’s why I love making this bark. Plus, who doesn’t love macadamia nuts? I toasted them to really let the flavor come out and used some of the best chocolate I know… SCHARFFEN BERGER Chocolate. I always have a little stash on hand especially during the holidays so I can make delectable barks to hand out. I also always have dried fruit on hand. I recently purchased a Costco size bag of dried apricots. I eat a handful nightly to keep the calf cramps away. It seems to be working, and I’ve actually started to love them.

Oh and because I like no-mess I used a SILPAT mat to pour my warm chocolate on to. If you don’t have one, no worries–just line you’re baking sheet with parchment paper. I popped the tray into the refrigerator for 30 minutes and voila… it was ready to be broken up and distributed. Of course, you have to have room in your refrigerator to be able to store the cookie sheet. Luckily, I had the room since any more I can’t keep our refrigerator full enough thanks to my raging teenage-boy like appetite! dark chocolate macadamia nut bark

So if you are looking for a quick and easy holiday gift to give your friends and family this holiday season, give my recipe for dark chocolate macadamia nut bark a try! Don’t worry–if you don’t have dried apricots and pomegranates on hand you can use other dried fruit. The sky is the limit!

Katie Original Recipe

Dark Chocolate Macadamia Nut Bark

Prep Time: 40 minutes

Total Time: 40 minutes

Yield: 8 servings

Dark Chocolate Macadamia Nut Bark

Ingredients

  • 9.7 oz Bittersweet Dark Chocolate, chopped
  • 1 6 oz package of Semi-Sweet Chocolate
  • 1 cup Macadamia Nuts, chopped
  • 1/2 cup Dried Pomegranates, chopped
  • 1/2 cup Dried Apricots, chopped

Directions

  1. In a frying pan, toast macadamia nuts until golden brown 3-5 minutes on medium-high (tossing frequently). Remove from the pan, and rough chop.
  2. While the nuts are roasting, begin to melt the bittersweet dark chocolate. *I use a microwave on the melt setting in 30 second intervals. Mix every 30 seconds then add in the semi-sweet chocolate. Mix until just melted.
  3. Pour on a lined cookie sheet, top with chopped macadamia nuts, dried pomegranates, and dried apricots.
  4. Refrigerate for at least 30 minutes or until hard. Break apart and package. Store in sealed container for 3-5 days.
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Make these Twice Baked Candied Sweet Potatoes in just 15 minutes!

My recent obsession has been sweet potatoes. Candied sweet potatoes to be exact. Dessert and a side dish all in one. I’ve made this recipe for Twice Baked Candied Sweet Potatoes over a handful of times in the past 2 weeks. It all stemmed from wanting candied sweet potato casserole. That’s when I got the genius idea to make a twice baked candied sweet potato. When I’m hungry–I’m starving and I want food ASAP. So I’ve been doing everything in my power to get food on the table and in my belly as quickly as possibly. I can whip up two of these twice baked candied sweet potatoes in just 15 minutes. They aren’t the prettiest of food to look at, but they are darn tasty. And that is all that really matters, right?

Twice Baked Candied Sweet PotatoGranted, I cheat a little. I use the microwave for a little help. You don’t have to do that if you don’t want too. You can bake them in the oven the traditional way.  Or you can get these bad boys on the table as quick as possibly like I’m teaching you today. My mom thinks I’m crazy for making a candied version, and keeps reminding me I have a glucose test to take in the next few weeks. Mom, it’s ok. It’s not like I’m eating 10 of these in one sitting (just maybe 2). 

I was tempted to make these for Thanksgiving but went the traditional route with a casserole instead (I’ll share that recipe later this month). These make for a great snack (in my case) or a quick and easy side dish for twice baked candied sweet potatoes. Oh and if you’re wondering if I ate both of these after the photo shoot… no. I ate one and wrapped the other one up and ate it a day later! Not as good a day later, but when you’re instantly hungry, what else is a girl supposed to do?

Katie Original Recipe

Twice Baked Candied Sweet Potato

Prep Time: 6 minutes

Cook Time: 9 minutes

Total Time: 15 minutes

Yield: 2

Twice Baked Candied Sweet Potato

Ingredients

  • 2 Sweet Potatoes
  • 1 tbsp brown Sugar
  • 1/8 tsp Cinnamon
  • Dash of Nutmeg
  • 1 tbsp melted butter
  • Mini Marshmallows

Directions

  1. Wash sweet potatoes really well. Poke with a fork, wrap in a damp paper towel and microwave for 5-7 minutes until cooked through and soft (time may vary depending on the microwave).
  2. While sweet potatoes are cooking, in a small bowl mix together the brown sugar, cinnamon, and dash of nutmeg. Set to the side.
  3. Preheat broiler in the oven.
  4. Once the sweet potatoes are done cooking, melt 1 tablespoon of butter in the microwave.
  5. Carefully open up the sweet potatoes (I like to use a fork and poke holes and gently open the potato). Divide the cinnamon sugar mixture between the two potatoes and mix well inside the sweet potato. Add a handful of mini marshmallows to each potato and then drizzle with melted butter.
  6. Broil for 1-2 minutes until the marshmallows are toasted.
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Looking to spice up traditional mashed potatoes? Combine butternut squash and mashed potatoes with brown sugar and ginger to give your family and friends a tasty side dish.
Ginger Butternut Squash Mashed Potatoes from KatiesCucina.com

I’m back from my babymoon–energized and relaxed and ready to share a few tasty fall-like recipes. Last month, I shared my apple butter pork chops. Pictured in some of those photos was this recipe for Ginger Butternut Squash Mashed Potatoes. I wasn’t sure if my husband would go for these doctored up mashed potatoes. He is not a big fan of ginger, so I decided to reduce the amount of ginger that was initially called in the recipe. I also added more brown sugar, because just like butter–everything is better with a little more brown sugar!

Ginger Butternut Squash Mashed Potatoes from KatiesCucina.com

I did not give Jon a full serving of the Ginger Butternut Squash Mashed Potatoes only in fear that he would take one bite and then eat around the sweet and savory untraditional potato! I was pleasantly surprised–he ate them quicker than I was able to cut up my pork chop! And then asked for more. He loved them! Shocker to me since I knew the ingredients in the potatoes. In fact, he has asked for me to make these a few times now.

Ginger Butternut Squash Mashed Potatoes from KatiesCucina.comSo whether you want to spice up this holiday and go the non-traditional mashed potato route, or you want to spice up your leftover mashed potatoes (which is what I plan to do on the Friday after Thanksgiving), these Ginger Butternut Squash Mashed Potatoes are sure to be a hit in your house just as much as they were in mine!

Adapted from Publix Aprons

Ginger Butternut Squash Mashed Potatoes

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Ginger Butternut Squash Mashed Potatoes

Ingredients

  • 1 (12-oz) box frozen cooked butternut squash
  • 8 oz cup leftover or prepared mashed potatoes
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter
  • 2 tsp ginger spice paste
  • 1/4 tsp kosher salt
  • 1/4 tsp pepper
  • 1/4 cup green onions, chopped

Directions

  1. Microwave squash following package instructions. Transfer squash to medium bowl. Reheat leftover microwave mashed potatoes.
  2. Stir the mashed potatoes into the butternut squash along with the brown sugar, butter, ginger paste, salt, and pepper.
  3. Slice the onions. Fold mashed potatoes and all but 1 tablespoon of green onions into squash mixture. Serve and garnish with additional green onions.
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delicious 2 ingredient apple butter pork chops from katiescucina.com

Today, I’m sharing a super easy recipes. As in 2 ingredient recipe for Apple Butter Pork Chops! Well, technically if you count the sliced green onions as garnish as an ingredient we are up to 3 ingredients. This all stemmed from the other week when I made homemade apple butter. I was thinking of different ways to use up my new “butter” when it occurred to me that it would probably taste stellar on pork chops. Better than any apple sauce you could put on them. So I took a half cup of apple butter and marinated 3 pork chops for 2 days.

On a side note, I am known to stretch out meat as far as possible. Instead of cooking an entire pack of meat, I typically cut it in half and it still yields enough for dinner and sometimes even lunch! If its just two of you–give it a try! You’ll be surprised how far your money can be stretched without making your stomach feel it.

delicious 2 ingredient apple butter pork chops from katiescucina.com

As I suspected, the results were stellar. The pork chops were tender and juicy and full of sweet apple butter flavor. They aren’t the prettiest pork chops around, but they are darn tasty! As I moved into my second trimester I was able to start stomaching meat a little more, and pork has been one thing we have been eating a lot of lately. Of course it helps if its smothered in apple butter! If you don’t have the time to make your own apple butter, don’t fear. Their are great brands available at your local grocery store. Don’t feel bad if you can’t make the homemade variety. If your looking for a quick and easy meal try my Apple Butter Pork Chops. They are sure to not disappoint come dinner time! delicious 2 ingredient apple butter pork chops from katiescucina.com

Katie Original Recipe

Apple Butter Pork Chops

Prep Time: 24 hours

Cook Time: 20 minutes

Total Time: 24 hours, 20 minutes

Yield: 3

Apple Butter Pork Chops

Ingredients

  • 3 bone-in thin-cut pork chops
  • 1/2 cup apple butter + more for serving
  • green onions for garnish

Directions

  1. In a zip-top bag, marinate pork chops in 1/2 cup of apple butter for 1-2 days in the refrigerator.
  2. Preheat oven at 350 degrees Fahrenheit. Remove pork chops from refrigerator and place on a baking tray. Bake for 20 minutes.
  3. Remove from oven, serve immediately, and garnish with sliced green onion and additional apple butter if desired.
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Grilled Corn & Poblano Guacamole from KatiesCucina.com

Y’all. I love guacamole. By far I think this is the best guacamole recipe I’ve ever created. Minus my classic guacamole that I make rather often. I was partly inspired to make this recipe after making grilled corn chowder. I had a leftover ear of corn on the cob and a poblano pepper, both already grilled and sitting in my refrigerator waiting for me to make something of them.

Grilled Corn & Poblano Guacamole from KatiesCucina.com

By combining both grilled items made for the most flavorful and smokey guacamole I could have ever dreamed of! Bite after bite I felt like I was in a gourmet Mexican restaurant–not at home! That is one of the luxuries of cooking at home. You can create food that would cost double if not triple the amount that a restaurant would charge.


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Pineapple-Tequila Cooler from KatiesCucina.com #recipe #drinks #summer #tequila

I thought it was hot in Austin. It was–but now that I’m back in Florida I’m sweating daily. Not the same kind of “hot” like Austin, but the humid-hot. So what better way to cool off than this Pineapple-Tequila Cooler. Don’t fret, if drinking alcohol isn’t your thing you can easily omit the tequila and make this a non-alcoholic pineapple-lime cooler. Both ways it is equally good!

Cutting a Pineapple - Pineapple-Tequila Cooler from KatiesCucina.com #recipe #drinks #summer #tequila
I recently received a box of new fruit tools from OXO. One of the first tools we tried out was the Ratcheting Pineapple Slicer. I hate cutting pineapple and always task my husband with the job of doing it. Now that I have the pineapple slicer, I can cut pineapple with ease! I made a fun animated gif to show just how easy it is to use/cut pineapple! And we learned after the first sliced pineapple that you want to put a bowl underneath because the slicer extracts a lot of juice! So far we’ve found that we get about 1 cup of juice from every pineapple. So I just strain the juice before sealing it in a jar and then I either add it to this drink or save it to be used within a day or two.

Pineapple-Tequila Cooler from KatiesCucina.com #recipe #drinks #summer #tequila

Whether or not you have this tool you need to make this drink. Perfect for hot summer days!

Adapted from Everyday Rachael Ray, May 2013

Pineapple-Tequila Cooler

Prep Time: 10 minutes

Yield: 4

Pineapple-Tequila Cooler

Ingredients

  • 1 whole pineapple, puree'd
  • 1 cup water
  • 1/2 cup lime juice
  • 6 tbsp agave
  • 1/2 cup tequila (optional)
  • 1/2 cup pineapple, minced
  • Ice
  • Lime wedges for garnish

Directions

  1. Using a blender, puree pineapple (in chunks) until its fine like juice (you may need to do 2-3 batches depending on the size of your blender). Mix in lime juice, 1 cup water, and agave. Pour into pitcher. Stir in tequila, if using.
  2. Pour over ice and garnish with pineapple chunks and lime wedges.
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Disclaimer: I received a box of fruit tools from OXO. I was not compensated to create this recipe nor required to blog about the tools. I genuinely love OXO and just want to share what I’m using in my kitchen. There are affiliate links in this post.


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