Cooking with Dr. Monkey

Tonight's episode: Or Dr. Monkey style potato salad and spicy chicken breasts.
I started out by washing those three red potatoes and peeling the other one. Then I cubed them all into bite sized chunks and I put them on to boil.
Next I chopped up a half cup of fresh parsley and I put it into the food processor with about three tablespoons of Dijon mustard and 1/4 cup of extra virgin olive oil and I pulsed it all together until it was all well blended. Next I sauteed three small garlic cloves, one third of an onion, and about one fifth of a diced up red pepper.

Hold on there Mr. Monkey. Stop everything!
Who said that? What's going on here?
I said that. Me. Mrs. Mae Webb Stephens. I'm sick and tired of your pretentious wanna be gourmet cooking posts. You need to stop them this instant! Instead of doing posts about froo froo pansy ass food you need to do food posts that feature good old American God fearing recipes. You know, things like Velveeta Dogs, Tuna Surprise, Corn Potato Wiener Bake, Ritz Crackers and mayonnaise, mayonnaise Sandwiches, and Tater Tots with Tarter Sauce with mayonnaise on the side. Now those are some good old Protestant Jesus loving dishes that anyone would be glad to eat or to take to a pot luck supper at their local church. I insist that you start cooking stuff like that this instant. All your talk of spices, flavors, herbs, and low fat cooking has me pretty steamed, why I bet you're hiding Communists in that kitchen of yours! In fact, I'm so sure of it I'm going to call whoever took J. Edgar Hoover's place at the FBI and I'm going to tell them to investigate you as soon as possible.

I apologize for that interruption. I have a feeling that won't be the last time we hear from Mrs. Mae Webb Stephens. Anyway, next I chopped up some celery and I put it and the dressing and the sauteed stuff in a big metal mixing bowl. Next I heated up my frying pan and I put in some oil, a dash of Vindaloo spice (it's a spice mixture we got a few years back at Satan's Breath Spices in Beaufort, NC), a teaspoon of paprika, and some cracked black pepper. When my spicy oil got hot I put in my chicken breasts. When the potatoes were soft I put them into the bowl with the dressing and the other veggies and I mixed the potatoes and everything else around until everything was coated with the mustard/olive oil/parsley dressing.When the chicken got done I served it up with the potato salad and some carrot sticks. It was all very flavorful, spicy, and low fat. The potato salad can be served warm or you can make it ahead of time and serve it cold from the fridge. It was tasty both ways as I had it warm at supper that night and ate the rest of it cold with my lunch yesterday.