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"Well, hot and heavy pumpkin pie, chocolate candy, Jesus Christ; there ain't nothin' please me more than you......Home is wherever I'm with you...." (Ed Sharp and Magnetic Zeros)

Sweet Potato Salad with Apple and Avacado

Ingredients
1 lb sweet potatoes, peeled and cut into 1/2 in. cubes
1 cup frozen corn (or fresh)
1/4 cup unsalted hulled pumpkin seeds or pepitas
1 medium red apple
1/2 cup red onion, chopped (very large to pick out if you are like me)
1/4 cup cilantro
1/4 cup lime juice
2 tbsp olive oil
1 avocado, diced

1. Place sweet potatoes in lg sauce pan, and cover with water. Bring to a boil and cook 3 min. Add, corn and cook 1-2 min more, or until potatoes are tender. Drain in colander and rinse under water to cool.
2. Toast pumpkin seeds in dry skillet over med heat 3-4 min, or until seeds begin to pop. Transfer to plate and cool.
3. Combine apple, onion, cilantro, and lime juice in a large bowl. Stir in sweet potatoes, corn, and oil, and season with salt and pepper, if desired. Stir in avocado and toasted pumpkin seeds just before serving.

Grilled Potato Slices with Salt and Vinegar

Grilled Potato Slices with Salt and Vinegar

Prep: 5 minutes Total: 50 minutes

Simmering potatoes in vinegar imparts a pleasant tang reminiscent of salt-and-vinegar potato chips. Grilling, a healthier technique than frying, gives the potatoes a nice charred flavor.
Ingredients
Serves 4.
1 pound potatoes, preferably fingerling, cut lengthwise into 1/4-inch-thick slices
2 cups white vinegar
2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt, plus more for sprinkling
1/4 teaspoon freshly ground pepper
Directions
Bring potatoes and vinegar to a boil in a medium saucepan (vinegar should cover potatoes). Reduce heat to medium-low, and simmer potatoes until just fork tender, about 5 minutes. Let potatoes cool in vinegar for 30 minutes. Drain well, and gently toss with oil, salt, and pepper.
Preheat grill to medium-high. Grill potatoes in a single layer until browned on both sides and cooked through, about 5 minutes per side. Sprinkle with salt before serving.

Chicken in Poblano Cream Sauce

Ingredients:

3-4 poblano chiles, seeded and chopped
1/2 cup milk
4 tablespoons butter
1 tablespoon flour
1 cup Mexican crema or heavy cream
salt to taste
2 whole chicken breasts, cut in half
1 cup grated manchego, jack or gouda cheese (we just used any ole bagged cheese)
Preparation:

Puree the chiles in a blender with the milk until smooth. In a medium saucepan, melt 2 tablespoons of the butter, add the flour and brown lightly. Add the chile puree, stirring constantly with a wooden spoon or a wire whisk until smooth. Lower the heat, add the cream, and stir constantly until the sauce begins to bubble. Remove from heat and add salt to taste. This sauce may be made one day ahead and refrigerated.
Melt the remaining 2 tablespoons of butter in a large skillet and saute chicken breast halves for 4 minutes on each side. (We actually just season chicken breasts with olive oil, cumin, oregano, chili powder, onion poweder, salt, pepper, or other various Mexican seasonings and cook them on the grill 4 minutes per sided before going to the next step). Place them in a buttered baking dish (or pammed), pour the poblano cream sauce over all (use about 1/3 to 1/2 the sauce), top with the grated cheese and bake, uncovered, in a preheated oven at 350º for 20 minutes. The cheese will be golden and bubbly.
Serve immediately.
Serves 4.


**Being the spice and flavor mongrels that Michael and I are, we also add 2 cloves of garlic and 1 jalapeno pepper to the poblano mix. I promise that without the seeds, the jalapeno doesn't even add spice, but an awesome peppery flavor. Also, even if you don't eat chicken, this sauce is an awesome addition to any meal, or can be used for dipping/drizzling.

Serve with beans, lime rice, tortillas, tomatoes and avacados slices!