Curried Potatos, Chicken & Jalapenos

This recipe takes advantage of the cheap potatos to make a really inexpensive meal.

Ingredients:
4 potatos (medium to large)
2 jalapenos
1 tablespoon paprika
1 yellow onion
3 tablespoons olive oil
1/2 cup beer
1 can of condensed chicken soup
1 can water
Salt/Pepper to taste

Directions:
Scrub the potatos
With the skins on, cut them into bite size wedges
Preheat oven to 350 degrees
Add to a mixing bowl with a tablespoon of olive oil, salt, pepper and the paprika
Mix everything together so that the potatoes are well coated
Put your mixture in a flat greased dish (pyrex) in the oven for 20 minutes
Finely dice the onion and set aside
De-rib the jalapenos (take the seeds and central rib out and get rid of it)
Wash your hands after this because the capsaesin in the jalapenos can burn you (yes this happened to me) depending on how hot the jalapenos are on the Scoville Scale (HT: Alton Brown)
Finely dice the jalapenos
Add a tablespoon of olive oil to a skillet and once the oil is shimmering add the onions and once they are translucent add the jalapenos.
By now your potatoes should be ready to take out of the oven.
They should done so you can taste one to make sure they are done or 90% done.
Add the potatos, beer, canned soup, salt, pepper and water to the mixture and let the liquid simmer down by 50% usually takes about 10 minutes.

Best enjoyed with toasted sourdough bread.

I generally toast the bread as follows:
Brush on olive oil on both sides..
Add coarse salt sprinkling and pepper.
Put on a baking sheet
Put in a 350 degree oven for 5 minutes
The bread will have character and amazing flavor

Toasted Bread Salad

Toasted Bread Salad

Ingredients
8 oz pack of mushrooms
Salt, pepper, spices according to your taste (I like using Emeril's essence & cayenne pepper)
Half a yellow onion
A green onion (if available)
3 slices of bread
3 tablespoons of olive oil

Wash mushrooms
Cut mushrooms into slices (like the ones that would go on a pizza)
Dice the half onion into small pieces
Sautee diced onion with half a tablespoon of olive oil till translucent (2-3 minutes)
Once onions are translucent, add mushrooms, 1 and a half tablespoons of olive oil, salt pepper and spices.
Let this cook stirring often to make sure nothing burns..
Once the mushrooms are cooked, remove the contents of the sauteepan into a dish.
Cube the bread slices and dice the green onion.
Add half a tablespoon of olive oil to the saucepan and half the bread and half the greenonions.. Toast the bread lightly.. add to the mushrooms..
Do the same to the remaining bread, olive oil and green onions.
Mix everything together and serve warm