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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Spinach Arugula and Cherry Tomato FlatbreadA few weeks ago my husband celebrated his 30th birthday. I asked him what he wanted to do (given that I’m 9 months pregnant and pretty limited on what I can do I didn’t want to be a party-pooper). I was willing to throw/ host a party at our house and/or do just about whatever he wanted. I wanted to make his birthday as special as could be. All he wanted to do was go to a local craft beer bar with friends. So I arranged that, and then managed to sneak over before we arrived to drop off a cake and some balloons and a 30 birthday banner for our reserved table. We had a good group of people come out–about 20 or so friends. Lots of friends we haven’t seen in a while. I was trying to make it all about Jon; however, it was more like our last happy hour outing before we will need a baby sitter.

Spinach Arugula and Cherry Tomato Flatbread

I will be the first to admit, I wasn’t exactly thrilled about the craft beer bar he chose. Let’s face it–I can’t drink, so really the only thing I have to look forward to right now is eating. And the food at this said beer bar is sub-par in my book. Anything I’ve ever had there was just so-so. They definitely do better as a beer bar then a food establishment (at least in my book, although all the guys love the food at the place). I was trying to be optimistic and when we got there I took a long hard scan at the menu.  I was starving and wanted to eat something I would actually enjoy. I decided to try the veggie flatbread. I mean how can they mess this up? When it finally arrived to the table I had a few bites and finally found something that I really enjoyed. I devoured the flatbread in seconds. It tasted like salad on a flatbread. About an hour later I was still hungry and decided I would order another veggie flatbread. I mean come on… who is going to judge… I’m a pregnant lady and if they were judging then shame on them. The flatbread was so good that I had been dreaming about it and wanted to recreate it at home. I mean how hard can it be to recreate a salad style flatbread. So I used all the same ingredients they listed out on their menu and I must say so myself its pretty darn close to the veggie flatbread I had at the craft brew bar. The only difference, I used a blend of arugula and spinach and their’s only had arugula. I left out the red onion because red onion and I aren’t really agreeing these days (cue insane heartburn).

If you are looking for a salad like flatbread, this easy recipe for Spinach Arugula and Cherry Tomato Flatbread will do the trick!

Katie Original Recipe

Spinach, Arugula, and Cherry Tomato Flatbread

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: 1 flatbread

Spinach, Arugula, and Cherry Tomato Flatbread

Ingredients

  • 1 Flatbread (I like Archer Farms brand)
  • 2 tbsp Whipped Cream Cheese
  • 1/2 cup of Organic Girl Super Greens
  • 1/2 cup Mixed Organic Cherry Tomato Medley, halved
  • 1 tbsp Olive OIl
  • 1 tsp lemon juice
  • 1/4 tsp salt
  • 1/8 tsp black pepper

Directions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Smear the two tablespoons of cream cheese on the flatbread. Bake the flatbread for 8 minutes.
  3. While the flatbread is baking mix together the greens and tomatoes. In a separate bowl mix together the olive oil, lemon juice, salt and pepper. Pour on top of the greens and tomatoes. Toss until well combined.
  4. Once the flatbread is done cooking, remove from the oven. Using tongs place greens and tomato mixture on top. Cut into 6 equal pieces and enjoy!

Notes

I like to use Archer Farms (Target Brand) flatbreads. Any flatbread though would work.

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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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Healthy and quick Mediterranean Couscous Salad

The other week I had a hankering for couscous. But since my husband doesn’t like the traditional variety I went with the pearled couscous (larger than the normal). I’m still digging all things Greek and wanted to make a Mediterranean Couscous Salad that we could pack with our lunches during the week to eat with a sandwich or just as a snack. I mainly consumed it as option 2 since I find myself grazing the refrigerator every hour on the hour. And I also find that when I have a craving for something I need it right away. Not tomorrow or a week from now, no, I need it asap. Thankfully this urge came on a weekend when I had a little time to spend in the kitchen.

Mediterranean Couscous Salad

This Mediterranean Couscous Salad is packed full of veggies and full of flavor and even better it doesn’t take that long to make! It refrigerates well and the flavors only intensify as the days progress. Whether you want to eat the Mediterranean Couscous Salad as a snack, an easy lunch, or packed as a side for lunch or dinner–this is the recipe for you.

Katie Original Recipe

Mediterranean Couscous Salad

Prep Time: 10 minutes

Cook Time: 17 minutes

Total Time: 27 minutes

Yield: 6

Mediterranean Couscous Salad

Ingredients

  • 6oz. box of Pearled Couscous
  • 1 cup cucumber, diced
  • 1 roma tomato, diced
  • 3 tbsp kalamata olives, chopped
  • 3 tbsp feta
  • 1/2 lemon, juiced
  • 1 tbsp olive oil
  • 1 tbsp greek seasoning
  • 1 tbsp fresh dill, minced

Directions

  1. Cook pearled couscous according to instructions. Drain couscous and place in large bowl.
  2. Add diced cucumber, tomato, kalamata olives, feta, lemon juice, olive oil, greek seasoning, and fresh dill to the bowl. Mix well. Refrigerate for at least 1 hour before serving.
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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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Use up your leftover mashed potatoes and make this decadent and creamy mashed potato soup!

So the leftovers are dwindling? You have random bits and pieces of your holiday dinner scattered throughout your refrigerator? Did you make one, too many potatoes this year? All you need is 3 cups of leftover mashed potatoes to make the most decadent mashed potato soup I’ve ever tasted. I mean this soup is rich, creamy, and full of flavor with only a few ingredients!

My goal after the holidays is to use up and re-purpose all my leftovers. I love to transform them into brand new meals so that everyone isn’t tired of eating a ham dinner for the 15th time in just 3 days. I made over 10 lbs of potatoes for Thanksgiving for just 8 people. That meant that everyone had to eat over a pound of mashed potatoes and we would still have leftovers. The day after any holiday (when I have leftover mashed potatoes) I always make my easy potato pancakes. But then after that if I have any leftover I’m always confused as to what else to make. I did try my friend Joanne’s recipe for Crispy Mashed Potato Mounds which were out of this world delicious. But even after that I still had about 3 cups of leftover mashed potatoes. That is when the thoughts of baked potato soup crossed my mind. Well I should say, Mashed Potato Soup. All I needed were some green onions and bacon to top off the soup and I think I would have been in heaven! With or without the bacon this recipe for Mashed Potato Soup was out of this world delicious! Go ahead, give it a try and use up the last of your leftover mashed potatoes!

Katie Original Recipe

Mashed Potato Soup

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: 4

Mashed Potato Soup

Ingredients

  • 2 tbsp butter
  • 1/2 small onion, diced
  • 1 tbsp all-purpose flour
  • 2-1/2 cups whole milk
  • 3 cups leftover mashed potatoes
  • salt and pepper to taste
  • dried parsley and shredded cheddar cheese for garnish

Directions

  1. In a soup pot melt butter on medium heat, then add in onion. Cook until golden brown (almost caramelized for 10 minutes).
  2. Once the onions are golden in color add the all-purpose flour and mix well until the onions have been coated with the flour mixture. Add the whole milk and stir for one minute.
  3. Then add in the mashed potatoes. Mixing until all the potatoes have broken up. Cook on medium-low heat for 10-15 minutes or until potatoes are smooth. Taste the soup and add salt and black pepper if desired.
  4. Ladle into bowls and top with dried parsley, shredded cheddar cheese, and cracked black pepper. Enjoy!
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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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Grape Tomato & Ricotta Crostini from KatiesCucina.com

I’m so excited to share with everyone today our fourth installment of our virtual progressive dinner party. For those just tuning in or might not know what a progressive dinner party is… it’s basically a party where you hop from house to house to have different courses of the meal. This go-around we’ve decided to make this an appetizer and dessert dinner party! I’m bringing a super simple appetizer to the party; Grape Tomato & Ricotta Crostini.

Grape Tomato & Ricotta Crostini from KatiesCucina.com
Before Jon and I left for our babymoon I was craving this appetizer–yet I had never even made it before. I had went food shopping after work, had the bag boy load all my groceries, and I even pulled out of the supermarket parking lot when it hit me to buy a baguette and make this Grape Tomato & Ricotta Crostini. Seriously. I was not dreaming this–this really happened to me a few weeks ago. So I circled back around the parking lot. Found a spot and marched right back into the grocery store to buy a baguette. I needed to use up the pint of grape tomatoes and ricotta cheese in my fridge and my rationale was to buy something else to use it up!

Grape Tomato & Ricotta Crostini from KatiesCucina.com

As soon as I got home, I unloaded the groceries and dispersed them between the refrigerator, freezer, and pantry. I cut the baguette and began toasting them. While the baguette toasted I started slicing the grape tomatoes in half. I seasoned them generously with salt and pepper, chopped up a little fresh parsley I had in the refrigerator and gave a squeeze of my refrigerated minced garlic. I pulled the toasted baguette out of the toaster oven, and started slathering on fresh ricotta. I topped each crostini with a few sliced tomatoes and freshly cracked pepper using my OXO Pepper Grinder, and proclaimed to my husband that our appetizer was ready before dinner.


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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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This is a sponsored post brought to you by Pacific Foods. 
Mexican Vegetarian Rice Bake from KatiesCucina.com

Last month, Pacific Foods contacted me to create a recipe using their Pacific’s Organic Spicy Black Bean and Kale Soup. The first thing that came to mind was a rice bake and then of course something Mexican flavored since that’s my going theme around here lately! They are easy to make and I almost always have leftover rice (whether in the fridge or freezer)! This soup is awesome on its own, but use it as base to transform a recipe and give a whole new layer of flavors. This Vegetarian Mexican Rice Bake is one to not miss.

Mexican Vegetarian Rice Bake from KatiesCucina.com

What I love about Pacific Foods is that all of their products come in a box form which means no preservatives or BPA (aka your soup won’t have hints of aluminum in it). They are also certified organic and Non GMO which is very important to me. Their philosophy “We have one simple goal- to make tasty, healthy foods with integrity.” They are trying to make good on this planet, one package at a time, and I love that about them. Whether your looking for soups or a hearty side–Pacific is the company to turn too!

Mexican Vegetarian Rice Bake from KatiesCucina.com

Oh and if your looking for a quick and easy vegetarian meal to serve to your family (or maybe a side dish to pair with roasted chicken breast head on over to the Pacific Foods Blog to get my recipe for Mexican Vegetarian Rice Bake

Disclaimer: I was compensated to create the recipe. I love Pacific Foods and as always all opinions are my own.


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