HASH (BROWN) It Out

I LIKE potatoes. I am not in LOVE with them. Yukon Gold & Red potatoes are the one’s I really like preparing. When I travel South I always eat at the Cracker Barrel and they have a great hashbrown casserole. Today I decided to make my version. The internet is like Disney World for Chef’s, Cook Enthusiasts & Foodies alike.

Only eating Fish & Seafood has caused me peruse the internet for meal ideas. I had some Sweet Potatoes for pie and red potatoes. The recipe called for pre-made hashbrowns but I opted out ans just combined the red & sweet potatoes. I LOVE sweet potatoes and add them to recipes suggesting potatoes.

I made eggs with mushrooms since I had them and did not want them to go bad. As I stated before most recipes I create or recreate are measured by eye.

Shredded Red Potatoes

Shredded Sweet Potatoes

Chopped Onions

Sour Cream

Melted Butter

Cream of Celery Soup

Salt

Pepper

Combine all ingredients and place in a greased dish. Bake at 350° for 10 minutes. If you want it a bit more CRISP on the top then turn it to broil and broil for 3-5 minutes.

Stir Fry Stir Crazy

I am Day 10 on this no chicken or turkey kick. Today wasn’t a struggle as was day 8. I had to talk myself through this. Again meal planning is CHALLENGING. Thank goodness I have fish & other seafood in my freezer. This is one of things thats making this not so hard

As of late I’ve been having a craving for mushrooms so I went out and purchased some organic mushrooms & green onion. I had baby corn & spinach. I sauteed all the ingredients and added some leftover sauce from making Lo Mein.

I loved this dish. The fresh green onion made this dish even more DELISH. Not sure how many more days I can STAY STRONG but I am staying the course and keeping my end of the bargain.

Avocado Bravado

Shrimp Stuffed Avocado

The other night I wanted stuffed avocado but the recipe I had was for Garlic Shrimp in an Avocado and my pallette didn’t want that. I thought about what I had in my fridge and what I wanted to eat. I gathered my shrimp that I purchased from a Element Seafood. They sell sustainable raised seafood so you get a better tasting product.

To really highlight the flavor of the shrimp I decided to create THIS….

I sautéed shrimp in a dab of Avocado Oil

I love this oil. I sometimes use this in place of Olive Oil and I purchased it from BJ’s Wholesale. I don’t always use precise measurements.

I squeeze fresh lemon on my shrimp to enhance the taste of the shrimp.

I sautéed seasoned shrimp. DO NOT OVERCOOK THEM. It will ruin the taste

I sliced & scooped out the avocado and placed it in a bowl

I added the following

• Diced Tomatoes
• Chopped Cilantro
• Salt
• Pepper
• Lime Juice
• Purple Onion

Add as much of each ingredient as you like. There is no way to mess up this recipe.

Curry Chicken Salad

Chicken Thighs Seasoned

Soooo I was speaking to my daughter and she asked “what are you doing?” and my response was making Curry Chicken Salad. Can I tell you she made a face? LOL She said “I’d rather have my curry chicken with white rice”. LOL. Once upon a time I would of said the same thing myself. My palette loves to try new things depending on the ingredients.

So I seasoned the chicken thighs with sea salt, pepper and curry. I chopped up some parsley that I had and didn’t want it to go bad. I was going to grill them but opted out and put them in the oven on broil. I was careful not to overcook them and ruin it.

I chopped up a green apple, added fresh corn, craisins and mayo. Add how much of each you want. Taste as you go. YOU will know. This is how I make regular chicken salad and did not stray from my recipe. I thought about adding some walnuts but decided not to. Curry is spicy and can be really spicy depending on how much you add. You control the heat.

VOILA’…….CURRY CHICKEN SALAD