Red Potatoes with Garlic and Spanish Chorizo

Red Poatoes with Garlic and Spanish Chorizo

Tiny plates of food, with a bit of this or a bit of that surrounded by friends, laughter, and quality conversations. Tapas are a part of the late night culture in Spain. Though I’m not a huge fan of wine or beer despite having lived in two different wine “countries” I love tapas. Picture a small plate of “fried” red potatoes and Spanish chorizo covered with garlic aioli, fresh garlic and chopped parsley. It doesn’t get much better than that.

They are little “bites” of food. When you get together with a group or friends it’s like having a bunch of appetizers only better! I love sampling little bits of a verity of dishes. I also love the causal “family style” where you all share.

I am very grateful that tapas found their way to the States. So many. I first discovered tapas through my friend Diana AKA, My Humble Kitchen. A couple of years later my cousin took my little sis and I to eat some tapas at a restaurant called La Bodega in Kansas City before we went out to eat later than evening. From the first bite I was in love!!! I had to remind myself that we were eating again in a couple of hours so I wouldn’t order more food.

Red Potatoes with Garlic and Spanish Chorizo 2

My two favourite tapas were the patatas bravas and skewered chicken pieces with cubed Spanish chorizo, drizzled with a cumin garlic ailoi. The patatas bravas was a dish of small cubes of potatoes fried in olive oil then covered with smooth tomato sauce, aioli, and fresh parsley.

The patatas bravas and Spanish chorizo had me dreaming of the possibility of joining the two to make a delicious main dish, which inpsired the dish you see before you today.

With the Super bowl on the way, tapas are a great way to depart from the typical chips and dip. These small bites of food are sure to please a crowd! (Or make an awesome main dish with salad and rustic bread.) Serve with on a few small plates with toothpicks so everyone can grab little bites as they please!

Red Potatoes with Garlic and Spanish Chorizo
Serves: 4 servings
  • 8 medium potatoes, diced
  • 8 oz Spanish chorizo, thinly sliced
  • 4 TBS parsley, chopped
  • 2 TBS olive oil
  • 4 cloves garlic, crushed
  • 4 TBS olive oil
  • 1 tsp salt
  1. Toss the pototoes with 3 TBS of olive oil and salt. Spread them out on a baking sheet and bake for 20-25 minutes at 450 F or until slightly golden and crispy.
  2. In a medium sized skillet heat the chorizo until hot.
  3. Add the potoates and garlic. Stir until mix and cook for one minutes.
  4. Top with garlic aioli and parsley.
  5. Serve with tooth picks for tapas or as a main dish.


How to Make Homemade Real Food Mayo

How to Make Homemade Real Food Mayo

Everyone needs a good recipe in their repertoire that is easy to make and will impress those it’s served to. Homemade mayo in my opinion is one of those. It’s so incredibly easy to make that there is almost no excuse not to make it.

Just think no last-minute runs to the store for a jar of mayoness to spread on your sandwiches or mix up for egg salad. You can have a simple and decadent jar of goodness ready in less than 10 minutes!

Growing up I HATED mayo. I wouldn’t touch it with a 10-foot stick. I realized my problem was that I didn’t like the poor quality ingredients that were used. The first time I made my first batch about 4 years ago I discovered how amazing it could be. I can practically eat this stuff off of a spoon now! It’s that.incredibly.tasty. Plus it is extremely good for you which is a plus since most brands you find in the store should be treated like four-letter words. There is nothing in but nourishing oils, organic egg yolks, lemon juice and real salt in this homemade version.

Recipes using homemade mayo:


Making homemade real food mayo is easy. It only has 4 ingredients or 5 if you decide to lacto-ferment it. The regular recipe will last for at least a week, though I have had it lat longer. If you add whey to your mayo to ferment it, it will last up to 2 months, not that I’ve ever been able to keep a jar around for that long, but you get the point!

How to make homemade real food mayo
  • 4 egg yolks
  • 2 cups olive oil (or 1 cup olive oil and 1 cup coconut oil/grape seed oil)
  • 2 TBS lemon juice or vinegar
  • 1 tsp mustard (optional)
  • 1 tsp unrefined salt
  1. Place to egg yolks, lemon juice (or vinegar), salt and mustard (if using) in a quart sized mason jar.
  2. Using the immersion blend, blend until smooth.
  3. Add the oil(s) move the immersion blender up and down until the mayonnaise is thick and fluffy.

Lacto-fermeted Mayo
  • 1 recipe mayo
  • 1 batch mayonnaise or aioli 1 TBS of whey
  1. Add the whey to the mayo, stir, cover, and leave on the counter for 7 hours.
  2. Place in the fridge.
  3. It will stay fresh for up to 1 month.


Cinnamon-Infused Honey {2 Ways}


Did you ever eat red hots as a kid? They were one of my favorite candies when I was little. I loved the spicy cinnamon flavor.

I loved the taste but, I am not about to eat them again! Instead I have found a simple treat that tastes just the same but it 1000 times better for you- Cinnamon Infused Honey.

I kid you not, it tastes just like them.

It all started as a simple cinnamon infused honey…

Join me at Traditional Cooking School to learn 2 simple ways to make a cinnamon infused honey!



Tea 101: Understanding The Different Types Of Tea


Tea is the most popular drink in the world outside of water. It has nourished both the body and soul over the ages. There is little I enjoy more than a refreshing glass of ice tea in the summer or hot mug of tea on a fridged day.

There is such a beauty to tea and the fellowship that is enjoyed while savoring it. The simplistic beauty of it is what inspired my book Steeped: Simple Nourishing Teas and Treats.

The delights of a cup of tea can not be denied nor can it’s amazing health benefits.


There can be a bit of a confusion when it comes to what tea really is. All true teas come from the Camellia sinensis plant; the difference in black, green, oolong, and white teas is the way they are processed. There are other infusions that we consider “tea” that actually consist of herbs, while still enjoyable they are not true teas. (Though we love and enjoy them anyway.)

Join m at Bulk Herb Store for a  quick explanation of some of the most commonly drunk teas and infusions.




Crock-pot Chicken Teriyaki Bowls

Crock-pot Chicken Teriyaki Blowls- The Nourishing Gourmet

Chicken is gently flavored with an easy and simple homemade teriyaki sauce and then cooked in a crock-pot. Serve with rice and steamed vegetables and you have a lovely meal for a busy night!

In our busy lives, it is very tempting to get food out or settle for processed foods to save on time. Those may be fine for the occasional treat, but our bodies need nourishing foods on a regular basis to thrive. Few things weaken the body more than poor food choices. But I understand those busy days where it’s hard to get food on the table. Believe me, I’ve had many of those days myself.

I want to share with you the two appliances that have been instrumental in getting nourishing food on the table in the busy seasons of life. My crock-pot are two of my best friends. Okay, maybe not my friends, but as far as appliances go they are right up there with my Blendtec and grain mill! Crock-pots and rice cookers allow you to prepare nourishing meals that you can fix and forget. Many of these appliances are now programmable to keep food hot for up to 12 hours after the food has finished cooking.

Join me at The Nourishing Gourmet to learn how to make make this easy week night meal!