Cranberry-Apple Ambrosia Salad with Mandarin Oranges

This salad is inspired by where I work at Schnuck's in the Chef's Express Department.  Basically, I replicated this salad, it is as good as or better in my opinion and I had several people try it and they all liked it.  A couple said they were not fruit eaters but still thought it was good.

This is my first draft and I was happy with it, so I am going to share it and will edit if there are any revisions.

Cranberry Apple Ambrosia Salad with Mandarin Oranges


4 Large Apples (diced-bite sized)
      2 - Red (I like Jonagold's)
      3 - Green (I used Granny Smith)
Juice of one Mandarin Orange
2/3 cup Craisin's
5-6 Mandarin Oranges (reserve 1 Tablespoon of Zest)

• Separate segments

1/4 cup Diced Fresh Pineapple
2 cups Vanilla Yogurt (more if desired)
1/2 cup Toasted Coconut
1/2 cup Miniature Marshmallows
2-3 tsp Sugar (optional)
Salt & Pepper (if desired)


1 Banana Sliced

1. Toast the Coconut in a 350 F oven on a sheet pan lined with parchment paper and reserve.
2. Add the following items to a large bowl.
3. Dice apples and juice one Mandarin Orange over cute apples to retard browning.
4. Add Craisins.
5. Peel and separate Mandarin Oranges, add to bowl.
6. Dice and add pineapple.
7. Add Yogurt.
8. Fold in Coconut and Marshmallows and any other variations at this time.
9. Mix in sugar if desired at this time.
10. Mix in Banana just before serving.

Variations (optional)

• 1/3 to 1/2 cup Grapes (halved)
• 1/4 cups Walnuts or Pecan Chips
• 1/8 cup Celery (Small Chop)
• 1-2 Tablespoons of Sour Cream

Edit 4-10-12

I have meant to do this for sometime, this salad was good when fresh made but does not hold well as a leftover.  It is best served as soon as the Banana, Marshmallows and Toasted Coconut is added. If you are making this the night before a picnic or potluck, just plan in adding these items in before you head to the picnic/potluck or once you are there...

Redskin Mashed Potatoes

Today at work, had a customer asking about how to make mashed potatoes.  These were the potatoes we served at the restaurant where I was GM.

Redskin Mashed Potatoes


5 pounds Redskin Potatoes, quartered or halved
2 sticks Unsalted Butter, softened room temp
1 cup Whipping Cream, warmed (more if needed)
1/3 cup Green Onion, small dice, loosely packed
1 tsp Sea Salt
1/2 tsp White Pepper, fresh ground
1/2 Cup Sour Cream (optional)

1. Quarter the potatoes and place in a large pot with salted water and bring to a boil. Boil for about 25 minutes or until fork tender. Drain the potatoes and dry on a sheet pan in a 350 F oven for about 10 minutes to remove any moisture from water.
2. Return the potatoes to the pot they were boiled in and place over low heat. Begin to mash the potatoes and add the butter, and then the cream little by little until you reach the desired consistency you wish to have.
3. Fold in the Green Onion and sauteed Garlic if desired.
4. Adjust Salt & Pepper to taste.
5. Finish with Sour Cream. (optional)
6. Serve or hold hot until ready for service.
   

Prepare ahead: You can prepare the day ahead and reheat slowly over low heat adding whole milk or more cream slowly to keep them from being too firm and stiff.

Variations:  You can add, cream cheese instead of sour cream or grated parmesan cheese when finishing by folding in, even a sharp cheddar could be used.

What do you like on your Baked Potato?

What do you want on your baked potato?

When we go out to eat at a nicer style place to eat, there is usually a choice of potato. Sometimes chips, fries, wedges, seasoned fries, waffle fries, and then there is the glorious baked potato. The server usually ask, would you like butter and sour cream with that?

Yes please, is my usual response. Sometimes you can even get bacon on it, chives, or parsley. But in the restuarant you are not going to get much more of an option. I think it was a fast food place that offered baked potatos with cheese, brocolli, chili, and anything else, I am not sure. I go to one restuarant here in town that has a loaded baked potato. They claim it is a one pound monstrosity and comes loaded with cheddar cheese and Applewood-smoked bacon for an extra fee. I usually eat it when I go there because it is still less expensive than most things and filling as well! It is pure comfort, add a cup of soup and it is a very fulfilling meal. (By itself it is a meal also) The cost of a potato makes it an economical choice for any household.

When I managed the steakhouse in IL, we had baked potatos and also a special option of a baked sweet potato. Loaded with butter and brown sugar and dusted with cinnamon, I have even seen them offered with a bit of whipped cream to top them off. (HEAVENLY) I am not sure which I prefer? Leftover potatos were the reincarnated in other dishes: Cow Chips, Fried Tators, Potato Soup, stew, etc.

But the simplicity of the baked potato wins out more days than not. I can microwave one in about 5 minutes: wash it, wrap it in wax paper, and then put it in the microwave for 5 minutes, turning halfway thru cooking. My daughter aptly pointed out the other night that her mother does not wrap her potatos. I told her it was not neccesary but I prefered to wrap mine to keep the skin moister. If you have to do several for a large group you can always place them in a 400 degree oven for 40-50 minutes or so depending on their size. Wash them and then I will rub them in oil to make them shine and dust them with sea salt for added flavor. You can wrap them in foil and even cook them on the Grill outside while grilling other foods.

Now they are ready to eat, so I return to the question, What do you want on your baked potato?

Keep in mind the potential is unlimited: Butter, sour cream, chives, cheese (shredded or sauce),alfredo sauce, garlic, mushrooms, spinach, feta, tomatoes, green peppers, pizza sauce, onions (fresh or saute'd), bacon, brocolli (any veggie you like), chili, pulled pork, steak, shrimp, chicken, sausage, chopped pepperoni, ham, philly cheese steak toppings??? If you like it, you can try it!

A baked potato is the ultimate in comfort food, it can be like life at the core, simple. Simple you say! Come on do not laugh, we all are born and we all must die, how can it get any simpler than that? Sure in between birth and death, there is life to be lived, when we are younger we attend school, as we age, we have to find jobs, pay taxes and other bills, but what we add to our lives adds flavor and makes it what we enjoy! So again I ask, "What do you like on your Baked Potato?"

Responses to question:

surfergirl from California: These 3 toppings make it ideally delish for me.. Butter, sour cream, & chives RT @skipsrecipebox

CookingAsshole from Portland OR: @skipsrecipebox sour cream, cheddar cheese, chives/garlic spears, and bacon....

LJ from IL: i like...bacon..real bacon..not bacos...cheese...sour cream...and butter...salt...pepper... I like chili n cheese sometimes too… and broccoli n cheese.

joykeepin from TX: @skipsrecipebox chives, and butter :)

Add your topping choices to the comments, thanks!

Mexican Gumbo w/Chicken

Mexican Gumbo w/ Chicken

By: Kelli Venezia & Skip Graden

1 tablespoon extra-virgin olive oil

1 pound boneless, skinless chicken breast, trimmed of fat and diced (Grill Chicken for additional flavor, any other meats such as Steak, Chorizo, or season Ground Beef may be added or substituted)

3 cups frozen bell pepper and onion mix (about 10 ounces) (1 pkg Southwest Blend of Fajita Veggies) or Grilled/Roast Fresh

1 tablespoon ground cumin (less if desired, 1 teaspoon for mild, 2 for medium)

2 14-ounce cans reduced-sodium chicken broth

1 15-ounce can diced tomatoes, preferably with green chiles
1 15-ounce can Black Beans drained

1/4 teaspoon freshly ground pepper

2 tablespoons lime juice (prefer fresh Lime)

1 cup Instant Rice
1 cup V-8 Juice
1/2 cup chopped fresh cilantro (add some just before boiling, reserve the rest for garnish)

3/4 cup shredded reduced-fat Cheddar or Monterey Jack cheese
Sour Cream & Chips for garnish

Heat oil in a Dutch oven over medium-high heat. Add chicken and cook, stirring occasionally, until beginning to brown, 3 to 4 minutes. (Unless you have previously Grilled the chicken and veggies) Transfer to a plate using a slotted spoon.

Add pepper-onion mix and cumin to the pot, still complete this step if previously grilled roasted the veggies. Cook, stirring occasionally, until the onions are lightly browned, or if previously Grilled warmed through, about 4 minutes. Add broth, tomatoes, black beans, pepper and lime juice; bring to a simmer and cook, stirring often, until the vegetables are tender, about 3 minutes more.

Return the chicken and any accumulated juice, add the rice & V-8 Juice, at this time to the pot and bring to a low boil then reduce heat to a simmer, stirring, until heated through, about 1 minute. Remove from the heat; stir in cilantro. Garnish with Chips, Cheese, Cilantro, & Sour Cream.

EDIT 9/20/15: As I read this over after completion of becoming Certified Culinarian (actual chef), I am seeing some changes that I would use that I think may elevate a great soup. I would add a small dice of carrots and celery to the peppers and onions. (snd if threre is time to fire roast them before sauteing that would be optimal.) I may also add some minced jalapeno, maybe 1/2 of one? Dependant of how much heat you desire??? Lastly instead of rice, Quinoa could be used.  It adds to the protien punch as Quinoa has 8 of the 9 essential amino acids needed to consider it a perfect protien!