I usually try to post three times a week but in deference to the holiday season and the fact that I’m way behind on studying for a certification test (oops), I’m going to reduce my posting to twice a week with maybe a third post on random weeks if I miraculously have extra time on my hands (I’m looking at you upcoming vacation time!). On the plus side though, I have to take this certification test before the end of the year so I’ll be back on my regular posting schedule in January.
So look for new posts and recipes on Mondays and Thursdays – I’ve got a glut of dishes to feature that I can’t wait to share with everyone!
And on that note – how are your holiday preparations coming? I know in the US we’re ramping up for the holiday madness and those lucky Canadians celebrated their Thanksgiving weeks ago.
Do you have plans? Are you making the Thanksgiving dinner? If you are, please share your menu with me in the comments! I’m always on the look out for new delicious ideas. Every time my family has come over for a dinner recently they’ve wanted (surprise, surprise) Asian themed dishes. Don’t get me wrong – I love dishes of the Asian persuasion but I feel like I’ve been in a bit of a rut. Plus I’ve gone through a ridiculous amount of soy sauce!
But let’s talk about the recipe. I know, I know, it’s not the prettiest dish (hello casserole) but it’s super tasty and filling and definitely makes for a great dinner option. I threw this together in order to use up the potatoes I received in my CSA, the fact that it also cleaned out my produce drawer and was extremely budget friendly was just a bonus.
This reminds me of kicked up scalloped potatoes – the potatoes are thinly sliced and then layered along with yellow squash, onions, bell peppers, jalapenos and a quick homemade salsa. Top this off with some cheese to melt and serve with a simple green salad to make a well-rounded meal.
While the total time may look long, there’s only about 20 – 25 minutes or so of actual hands on time, the rest is just cooking it in the oven. If you were so inclined you could cut the bake time by par-boiling the potatoes but really, why dirty another dish? To make dinner prep faster, you could sub in your own fav store bought salsa but I threw one together since I had roma tomatoes on hand.
- 2 roma tomatoes, seeded and diced (about 1 cup)
- 2 Tbsp minced red onion
- 1 Tbsp minced fresh cilantro
- 2 tsp lime juice
- Salt, to taste
- 1 lb yellow potatoes, thinly sliced (I used my mandolin)
- 1 Tbsp olive oil
- 1 medium sweet onion, diced
- 1 red bell pepper, diced
- 1 jalapeno, finely diced (de-seed for less heat)
- 2 small yellow squash, about ½ lb
- 3 cloves of garlic, minced
- 1 tsp ground cumin
- ¾ tsp each Mexican style chili powder (can sub in regular chili powder) and Mexican oregano
- 4 oz can diced green chilies, drained
- Salt and Pepper
- 1 cup reduced fat Mexican cheese blend or reduced fat extra sharp cheddar
- ¼ cup fresh minced cilantro
- Preheat oven to 400 degrees Farenheit.
- In a small bowl, combine salsa ingredients. Season to taste with salt.
- In a large skillet, heat 1 Tbsp olive oil over medium high heat. Add in onion, red bell pepper and jalapeno and sauté for 4 – 5 minutes or until onion is tender. Add in yellow squash, garlic, cumin, Mexican style chili powder and Mexican oregano, stirring well to combine. Continue to cook another 3 minutes or until yellow squash is just beginning to soften.
- Stir in drained green chilies and season to taste with salt and pepper (honestly don't be afraid to go a little heavy handed with the seasoning here - the potatoes aren't seasoned so the vegetable mix is the main way the potatoes get flavor).
- Spray a 9 x 13 pan with nonstick cooking spray. In the dish, layer 1/3 of potatoes (yes they'll overlap somewhat, no big, just make sure you can make a total of 3 layers), then 1/3 of the vegetable mix, then 1/3 of the salsa and sprinkle on 1/3 cup of cheese. Repeat layers twice (for a total of 3 layers) ending with the final 1/3 cup cheese. Cover with foil and bake for 40 minutes. Uncover and cook for an additional 10 minutes or until cheese is bubbly and potatoes are tender. Divide into 4 servings and garnish with cilantro.