Cook with Kay – Episode 1
Maple Chorizo Potato Hash, Salad/Maple Vinaigrette, Fresh Berries with Lemon Coconut Whipped Cream
This episode 1 of many to come! A few glitches today, especially with the choppiness of the video. The sound is great though. My laptop just couldn’t handle all the processing power. Next week I’ll have to get the big guns out and move my PC to the kitchen.
Next week will be much better! The best part of it all is that the food was absolutely delicious! So make sure to get the recipes below!
Many lessons were learned today in getting this cooking show off the ground. But I’m glad I took my own advice and went with “better done than perfect”. Advice I love to give my business coaching clients. Make sure to leave your comments below and come back again to let me know how you enjoyed the food.
Get The Recipes
Maple Chirozo Sausage and Potato Hash
- 2-4 maple chirozo sausage (cooked and sliced)
- 1 large red bell pepper (cut into bite sized pieces)
- 6 small potatoes (boiled and cooled)
- 10 mushrooms (use any kind you like, cut into bite sized pieces)
- 1 red onion (cut into bite sized pieces)
- 1 tbsp olive oil, butter, or coconut oil
Boil potatoes ahead of time and let cool. Cut into bite sized chunks.
Bake or BBQ your sausage ahead of time and slice into bite sized rounds.
Cut up the rest of the ingredients into bite sized pieces.
Heat up your pan on medium-high and add the fat to the pan.
Reduce heat to medium. Add potatoes and cook until bottoms are golden.
Toss potatoes around and add in cooked sausage, onions, and red pepper. Stir occasionally until items are heated through.
Add mushrooms and cook until heated through.
- Enjoy with a side of sauerkraut.
- If maple chorizo sausage isn’t available, glaze your plain sausage with maple syrup or use any sausage of your choice.
- 2 tbsp maple syrup 100% pure
- 1 tbsp apple cider vinegar
- 1 tsp dijon mustard
- 1 tsp garlic minced (or garlic powder)
- 1 tsp shallot minced (or onion powder)
- 1/4 cup olive oil extra virgin
- 1 pinch salt
- 1 pinch pepper
Put all ingredients in a mason jar and shake!
Keeps in the fridge for approximately 4 days.
Lemon Whipped Coconut Cream
- 1 can full fat coconut milk
- 1 small lemon
- lemon zest (as much as you want for taste)
- 1 tbsp liquid honey
Refrigerate the can of coconut milk overnight.
Place a stainless steel bowl in the fridge to cool.
Using a zester, grate the lemon to get as much zest as you want (at least a teaspoon).
Open the can of coconut milk and spoon out the hardened cream. Don’t add the liquid at the bottom. Place the cream in the cooled stainless steel bowl.
Add honey, lemon zest, and a quick squeeze of lemon juice.
Using an electric mixer, beat the cream for 5-8 minutes until it forms peaks.
Cut up some fresh berries and place this yummy goodness on top!
Add a slice of lemon for a decorative touch.
This recipe can also be used with orange or lime.
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