This is one of our favorites. Peter used to make these for me as a side to our yummy salmon dinners. At some point I took over and started making them myself. In Houston we could find this dressing but I have not been able to find it in Denver. I did come across this variation recently and we were back on for our favorite spicy mashed potatoes.
I like to use one large russet potato and one small russet potato. I find that they make the perfect portion for two people.
Jalapeno Mashed Potatoes
2 russet potatoes, peeled and quartered
3 tablespoons jalapeno ranch dressing
1 tablespoon heavy whipping cream
3 tablespoons butter
cracked white pepper (can substitute black pepper)
kosher salt
jalapeno pepper, sliced thin (optional)
Boil the potatoes in a large pot for about 20 minutes. Use a fork to test the potatoes, When tender, drain and put back into pot. Add the butter and use a potato masher to mash the potatoes. Mix in the dressing, whipping cream, salt and pepper. Top with fresh jalapeno slices.
I fully intended to make these from scratch but then I saw the prepared crab cakes on sale at Whole Foods. One of these days I will make my own!
I did make the sauce and it was wonderful! Peter really loved it because of the jalapenos. That guy loves spicy food! I prepared extra sauce and froze it for another crab cake meal in the future. The spicy corn side dish from December was the perfect compliment to this meal!
Spicy Avocado Sauce
1/2 large avocado, pitted and diced
1 tablespoon mayonnaise
2 tablespoons lime juice
1/4 teaspoon salt
1 large jalapeno, seeded and quartered
1/2 cup skim milk
Add the first five ingredients into a food processor and pulse four times. Slowly add the milk until creamy. I used a little less than half a cup of milk but you may need the full amount depending on how much avocado you have.
I'm not going to lie...I don't like most breakfast food but I am married to someone who LOVES breakfast. This is a take on one of P's favorite dishes from our old haunt in Houston, Baby Barnaby's. We are still looking for our favorite breakfast spot here in Denver so in the meantime P will continue to enjoy my version of his beloved Green Eggs!
Green Eggs
serves one
2 large eggs, beaten with fork
1/2 cup jarred artichoke hearts, chopped
1 handful spinach
1 small jalapeno, seeded and diced
1/4 cup monterey jack cheese, shredded
1/2 tablespoon unsalted butter
In nonstick skillet melt butter over medium heat. Saute the jalapeno for about one minute. Drop handful of spinach on top and wait until it begins to wilt. Add the artichokes and mix for about a 30 seconds. Add the eggs and scramble. When eggs are thouroughly scrambled and mixed with the jalapeno, spinach and artichoke hearts remove from heat. Sprinkle with the monterey jack cheese and serve warm.
