Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa

Every "Taco Tuesday" on Instagram I find myself drooling over people eating tacos and I don't know why I'm not eating tacos for dinner. I get serious taco envy. So this week I joined the masses and made these delicious tacos. Like seriously delicious tacos. They are spicy and sweet and salty- everything a good taco should be! 

What makes these so good is the use of real chorizo. I went to my local Hispanic store and bought super spicy chorizo sausage and removed the casing for these tacos. If you can do that- I highly recommend it. Try to not use the dried chorizo you find in the cheese section- although good- it won't be the same. And we don't want mediocre tacos- we want damn delicious ones!! 

Chorizo, Mushroom & Potato Tacos with Roasted Pineapple & Tomatillo Salsa 

Tacos 

Fridge: 

1 lb chorizo sausage, casing removed

2 cups cremini mushrooms, sliced 

1 tbs cilantro minced

Cotija cheese (optional for serving) 

Counter:

2 cups potatoes, skin on and diced small 

1 cup yellow onion, minced 

2 garlic cloves, minced 

Juice of 1/2 lime plus extra slices for serving 

Corn tortillas for serving 

Pantry:

1/2 tsp salt plus 1/2 tsp salt 

1 tbs canola oil 

Tools:

Large sauté pan

Wooden spoon 

Small pot filled with cold salted water 

Measuring cups/spoons

Colander 

Cutting board 

Chopping knife 

Salsa

Fridge:

2.5 cups pineapple, roughly chopped

2 tbs cilantro, packed and roughly chopped 

Counter:

2 1/2 cups tomatillos, leaves removed and quartered 

Juice of 2 limes (about 4 tbs) 

1 large garlic clove, skin on 

1/4 cup water 

1/2 small jalapeño deseeded (optional) 

Pantry: 

1/4 tsp ground cumin 

1/4 tsp plus 1/2 tsp salt

1 tbs canola oil 

Tools:

Medium baking tray lined with aluminum foil 

Blender/food processor 

Cutting board

Chopping knife

Measuring cups/spoons 

For the salsa:

Preheat oven to 350 degrees for salsa. 

Place pineapple, tomatillos, garlic and jalapeño if you're using on the prepared baking tray. Sprinkle with canola oil, 1/4 tsp of salt and 1/4 tsp of ground cumin. Place in oven and roast for 25-30 minutes or until tomatillos are softened and pineapples have some color. Remove from oven and allow to cool for 5 minutes.

Squeeze garlic out of skin and place that along with the rest of the roasted ingredients into the food processor or blender. Add 1/4 cup of water, juice of 2 limes, cilantro, 1/2 tsp of salt and pulse until you get desired consistency. Pour into container and refrigerate until ready to use. This will keep for a week in the fridge. 

For the tacos: 

Add diced potatoes into cold salted water in pot. Put over medium to high heat and bring to a boil for 8 minutes or until just before al dente. Drain and put aside.

Heat canola oil over medium heat. Add the onions and minced garlic. Cook for a few minutes and then add the mushrooms. Cook for about 5 minutes before adding the par boiled potatoes. Sprinkle everything with 1/2 tsp of salt. Continue to sauté and stir occasionally for a few more minutes. 

Add the chorizo sausage with casing removed. Use your wooden spoon to break up in the pan. Cook for 8-10 minutes or until chorizo is cooked through. Sprinkle with 1/4 tsp of salt and stir. Squeeze half a lime juice on top and sprinkle with cilantro before serving. 

Serve tacos on corn tortillas with extra cilantro, lime juice and cotija cheese or crumbled queso fresco. Enjoy!! Xo

Nesian Quinoa Bowl

I blame a lot of things on my Polynesian roots and one of them is my undying love of eating. This is a blessing and a curse.  I swear a Sunday in my home in Suva was filled with an hour of church service followed by ten hours of constant grazing. And we never have a standard protein, starch and veggie meal. We would make and eat it all-  from curries to roasts to vegetables of all kinds to starches to seafood- our Sunday feasts had everything. Polynesians know how to eat and eat well!! This quinoa bowl is my healthy tribute to my Nesian folks. It is my way of fitting in my Polynesian need for a variety of items and tastes- with the pineapple and shrimp combo that the islands are known for- but keeping it on the healthy side of life. I must say- this is dang good! Plus if you have leftover grilled veggies or summer vegetables to use up- any combo will work with this  tasty quinoa. This is truly a great healthy summer meal! 

Nesian Quinoa Bowl 

Fridge: 

12 oz shrimp, peeled and deveined- whatever size you prefer 

1 red bell pepper, cut into thick long strips

1 medium zucchini, cut into 1/4 inch thick strips 

1/2 small pineapple- cut into wedges- I grilled one per bowl (4 total) 

1 lime, sliced into wedges 

1 1/2 tbs cilantro, minced 

2 tbs Italian parsley, minced 

1/4 cup light cream 

Counter:

1 avocado, sliced 

1/2 medium yellow onion, minced 

3 garlic cloves, minced 

Pantry:

1 1/3 cups quinoa 

2 1/3 cups chicken stock 

2 1/2 tbs olive oil 

1/4 tsp chili powder

1/4 tsp cumin powder 

1 tbs balsamic glaze 

1 1/4 tsp salt 

Fresh pepper to taste 

1/4 tsp sriracha or hot sauce (optional) 

2 tbs toasted sunflower seeds (optional) 

Tools: 

2 medium bowls

1 medium pot with lid 

Wooden spoon

Fork 

1 medium sauté pan 

Measuring cups/spoons

Chopping knife

Cutting board 

Grill or oven 

Heat 1 tbs of olive oil in the medium pot over medium heat. Add half of the minced onion (1/4 of whole onion) and 1 minced garlic clove to the oil. Sauté for a minute or two. Then add 2 cups of the chicken stock, minced parsley and 1/2 tsp of salt. Bring the stock to a simmer and add the quinoa and turn the stove to low. Put the lid on top and allow the quinoa to cook for 15-20 minutes. Once water is fully absorbed, remove lid and fluff with a fork. Set quinoa aside. 

While quinoa is cooking- marinate the shrimp. In a medium bowl add 1 tablespoon of olive oil, minced cilantro, 2 minced garlic cloves, the remaining 1/4 cup of minced onion, 1/2 tsp salt, pepper to taste and the optional sriracha or hot sauce. Mix well and toss with the shrimp. Allow to marinate for 20 minutes or up to an hour before cooking. 

Heat sauté pan on medium to high heat. Once hot add the entire contents of the marinating shrimp bowl. Shrimp cooks quickly so stir frequently make sure all sides are being cooked evenly. After 1 minute on the stove- add 1/3 cup of chicken stock and 1/4 cup of light cream. Sauté everything for another minute or two and then remove from the heat. Set shrimp aside until ready to use. 

Preheat your grill to medium high or set your oven to 400 degrees. Toss the zucchini and red pepper with 1/2 tbs of olive oil, cumin, chili powder and 1/4 tsp of salt and pepper to taste. Mix well and throw on the grill- cooking each side for about 2 minutes or roast in the oven for 15 minutes. This can be done while quinoa is cooking. Remove from heat and set aside 

Mix the pineapple with the balsamic glaze and place on the grill- being careful not to burn it. The sugar in pineapple can cause it to burn easily. Sometimes it better to place the pineapple on a higher rack in the grill- away from direct heat. Grill for a minute per side. Remove from grill and set aside. 

Now that all the components of the quinoa bowl are cooked you can serve everything warm, as is or chill them until ready to serve. I had my cold because I made it a day earlier. To make the bowl- first add your cooked quinoa, then top with shrimp, grilled pineapple and vegetables, avocado slices, and sprinkle with toasted sesame seeds if you want. I squeezed fresh lime juice all over and went to town on this bowl. It was delicious! I hope you enjoy it as much as I did! Xo

Jalapeño Pineapple Sangria

This week I FINALLY reopened my restaurant Mamasa. To celebrate we had a beautiful party and I made a big batch of these puppies. Everyone loved them! They have a hint of heat but balanced with the sweet pineapple- they're perfect for a summer day (sorry US but it's 95 degrees down here in Costa Rica). Definitely add this to your summer party 

menu! 

Jalapeño Pineapple Sangria 

Fridge:

2 jalapeños, sliced (seeds kept in for more heat or removed for less) 

4 cups of ripe pineapple, cubed 

1 3/4 cups pineapple juice 

Counter:

2 1/2 bottles Sauvignon Blanc (750 ml) 

1 cup dark rum (not spiced), I used Flor de Cana 

1 cup water 

Pantry:

1 cup sugar

Optional:

1 1/2 cups plain seltzer or soda water 

Tools:

Small pot

Cutting board

Chopping knife

Measuring cups

Large bowl or vessel that can be stored in fridge 

In the small pot add the sugar, water and jalapeños. Simmer over low until sugar dissolves completely. Simmer for 15-20 minutes after sugar dissolves, then turn off the heat and allow to cool completely. This is your Jalapeno simple syrup and can be made up to a week ahead and stored in a cool place. 

In the large bowl or vessel add the bottles of wine, rum, pineapple juice, cooled simple syrup, and pineapple cubes. Mix well. 

If you're using seltzer for a lighter and bubbly sangria- add right before serving. 

I made this sangria the day before so the flavors can meld well. You can make it up to 3 days in advance- just be aware it gets slightly spicier every day. I actually preferred the heat on day 3 than after only 24 hours of marinating. You can always add more wine and seltzer to balance out the heat. 

This sangria really looks beautiful when serving in a clear vessel. To keep cool outside of the fridge- I recommend freezing water in a medium square Tupperware and using one giant ice cube rather than lots of regular sized ice cubes. Small ice cubes dilute your cocktail much faster. 

Hope you enjoy these as much as my guests and I did!! Xo

Pineapple Pecan Cheese Ball, what?!

I have this weird obsession with the 50s/60s food world. I think it's because most of my childhood memories came from events with food made by my grandmothers. Bring on the jello salads and casseroles!! I can totally wolf down a package of cream cheese and a jar of red pepper jelly on crackers. Seriously- I can- ask my sisters. So when I came across this recipe last week I was totally into it. I will say- it's not really healthy but it's dang good. Everything in moderation, right?? 

Plus I brought it to a BBQ on Sunday and everyone loved it! Easy to make and it pleases people- get on it. 

Pineapple Pecan Cheese Ball 

Fridge:

2 pkg cream cheese 8 oz, softened 

1/3 cup scallions minced

1/2 cup red peppers minced

Pantry: 

3/4 cup crushed pineapple, drained 

1/2 tsp Janes crazy salt

Few cracks of black pepper

1/4 cup pecans finely chopped,  plus 1 cup for covering the cheese ball 

Tools:

Mixing bowl

Wooden spoon 

Measuring cups/spoons 

Plastic wrap 

Mix everything except the extra 1 cup of pecans in the bowl. Combine well and roll into a bowl. Cover with plastic wrap and put into the fridge for at least an hour. 

Just before serving (or heading out to your party) roll in the 1 cup of finely chopped pecans and serve with some yummy crackers. I like club crackers. 

Remember- this is a party size recipe. Cut in half for a few friends. Enjoy!! Xo

Pineapple Corn & Avocado Relish

As promised I will let you in on my Tequila and Lime Grilled Shrimp taco from the other night. I just love me some tacos! This relish I created was simple and delicious. It paired perfectly with a dollop of sour cream, a tortilla and the grilled shrimp. It was really a perfect healthy summer meal- that I will be eating again as leftovers for lunch today. Gotta love leftovers!! 

Pineapple Corn and Avocado Relish

Fridge:

1 1/2 cups pineapple, diced small

2 tbs cilantro, minced

Counter:

Juice of 1/2 lime

2 avocados, seeded and flesh diced small

Corn, cut off of 2 ears of cooked corn*

Pantry: 

1/4 tsp of salt

Few cracks of pepper

Few drops of hot sauce (optional

Tools:

Large mixing bowl

Mixing spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

I first added the avocado to the bowl and added the lime juice to slow down the browning process. Then I added the rest of the ingredients to the mixing bowl and mixed gently. This will keep in the fridge for a few days. 

*To quickly cook the corn on the cob. I microwave each cob for 3 minutes- still in their husks and once microwaved I cut the bottom end off and push the corn out of the husk. Microwaving helps eliminate all the messiness of the corn silk. It's just an easy and quick way to cook corn. But cook the corn however you feel comfortable! 

This relish would be great with grilled chicken, fish, pork chops, as a salad topper- it's very versatile and healthy! You can't go wrong with that. Xo