Sweet Potato Veggie Hash

Fall is a great time for root vegetables and one of my favorites is featured in this veggie side dish. We are so much into comfort foods during the colder months that I feel it is important to get a lot of veggies in the mix.  People generally use sweet potato and yam interchangeably though they are different.  Sweet potatoes are more of a light brown with yellowish-brown inside and yams are dark brown/reddish brown with orange inside.  Since yams are easier to come by typically that is what I like to use.  This hash is a great mix of nutrient packed veggies that is not heavy like a typical potato hash would be.  Here it is lightened up by using extra virgin olive oil and refreshing lemon!

• 2 Tablespoons Extra Virgin Olive Oil
• 1 Medium Onion, diced
• 2 Stalks Celery, diced
• 2 Medium Sweet Potatoes (Yams), peeled and diced
• 1 teaspoon Kosher Salt
• 1 teaspoon Freshly Ground Pepper
• 2 Ears Corn, kernels removed (or about 1 ½ Cups of frozen)
• 1 Large Zucchini, diced (I like to remove the seeds so it’s not too watery)
• 1 Lemon, zested and juiced
• 2 Scallions, chopped

First: heat oil over high heat and add onion, celery, and potatoes; add salt and pepper; cook for about 3 – 5 minutes, until sweet potatoes start getting tender.

Second: add the corn, zucchini, lemon zest, and lemon juice; cook for another minute.

Finally: add scallions and taste for salt.  Eat your veggies!  NOTE: I wrote this so that the zucchini and corn still have a little bite to them as that is what I prefer.  I think it provides more texture and freshness…if you like your veggies soft just cook it a bit longer. 

It is always nice to have something that comes together so quickly.  This makes a great side dish.  I have even been known to make it a meal by throwing some beans in the mix and serving it on quinoa or rice.  I love this and it’s great to feel good about what you eat and enjoy it at the same time.  You will love this!

Chicken Cordon Bleu Mac'n'Cheese

I don’t think it’s possible to have too many mac’n’cheese recipes so here’s one of my absolute favorites!  Chicken Cordon Bleu is a great dish but not the quickest to put together.  Here is a pasta dish packed with flavor and all of the guilty pleasure you can handle.  What makes it better is it all comes together on the stovetop!

• ½ Pound of Rigatoni (or whatever pasta you like)
• 1 Tablespoon Olive Oil
• 1 Tablespoon Butter
• ½ Cup Ham, diced (I just get a ¼” slice from the deli)
• 3 Tablespoons All Purpose Flour
• 3 Cups Milk (I used 2%)
• 1 teaspoon Kosher Salt (or to taste)
• 2 Cups Swiss Cheese, Shredded
• 1 Cooked Chicken breast, diced small (or shredded)
• 2 Tablespoons Butter
• 1 Cup Breadcrumbs (I use whole wheat)

First: cook the rigatoni until it is just shy of al dente.

Second: heat the olive oil and butter in a medium pot, sauté ham for a minute, add flour and cook for a minute, and then slowly add milk. NOTE: I find a whisk makes easy work out of this process to keep the lumps out!

                                                                                                   

Third: once the milk begins to thicken add the cheese and salt; taste for seasoning at this point; add the pasta and stir to combine. 

Fourth: heat the 2 tablespoons of butter in a small sauté pan and add the breadcrumbs; cook until nice and toasted, about 1 – 2 minutes.

Finally: stir the chicken into to pasta; serve topped with some of the breadcrumbs. ENJOY!

Who is not going to love this?!  This is so decadent and perfect paired with some veggies on the side.  This is one of those dishes that I feel like just going all out and not worrying too much about calories!

BONUS TIP:  I make my own breadcrumbs at home.  I take bread and process it into crumbs in the food processor.  I often get the day old bread that they discount at the grocery store and stick it in the freezer.  This bread is good for toasting if you want to use it for sandwiches and even better as breadcrumbs.  I don’t bother toasting them; I just keep them on hand in the freezer and use them as I need them!

Creamy Buffalo Chicken Sandwiches

Okay, here is a sandwich you can sink your teeth into.  It’s creamy, spicy, and jam-packed with a lot of good-for-you things!  I love buffalo anything…well, anything spicy really.  If I want that flavor without the frying and the work this is the go to!  Make a batch for lunches, dinner sandwiches, have it on greens for a salad…whatever you like!

• 9 ounce Bag of Broccoli Slaw (or about 2 cups of regular coleslaw veggies)
• 2 cups Shredded Chicken (1 large breast)
• 1 Cup Plain Greek Yogurt
• ½ Cup Buffalo Sauce (more or less is fine depending on your taste)
• 5 Ounces Blue Cheese, crumbled (just shy of ½ cup)
• 2 Avocados
• Lettuce
• 4 Whole Wheat Sandwich Rolls

First: combine the yogurt, buffalo sauce, and blue cheese in a large bowl.

Second: add the slaw and chicken; stir to combine.

 
Finally: put some lettuce on the bottom of the sandwich rolls, top with ¼ of the buffalo mixture, top with a half of avocado, and top it all off with the top of the roll.  Eat up!

How easy is this sandwich?!  It takes no time to throw together and will be a huge hit with the family.  Have as a full-sized sandwich or make mini sandwiches for a party.  This is not one of those recipes you are soon to forget and you can feel good about serving it to your family! 

Chicken Tikka Masala Meatballs

Chicken Tikka Masala is one of my favorite Indian dishes.  I wanted my take to be much easier to put together.  It is a lot of ingredients but still super easy to make!  The key to getting that Tikka Masala taste is in the spices.  Here I wanted to make it as healthful as possible without sacrificing any flavor.  Tikka Masala sauce typically has cream but I opted to use light coconut milk which really has the same affect without changing the flavor.  I think this is definitely going to be a staple in my house and I know that if you try it, you will LOVE it!

Chicken Meatballs

• 1 Pound Ground Chicken
• ¼ Cup Ricotta Cheese
• ½ Cup Breadcrumbs
• 2 Scallions, chopped
• 1 teaspoon Fresh Grated Ginger
• 1 Garlic Clove, grated
• 1 teaspoon Kosher Salt
• 1 teaspoon Lemon Zest
• 1 teaspoon Cumin
• ¼ teaspoon Cinnamon
• ¼ teaspoon Cayenne Pepper

Tikka Masala Sauce

• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Butter
• ½ Large Onion, diced
• 1 Jalapeño Pepper, diced
• 1 Garlic Clove, minced
• 2 teaspoons Ground Coriander
• 1 teaspoon Ground Cumin
• 1 teaspoon Garam Masala
• 1 teaspoon Paprika
• 1 teaspoon salt
• 1 Cup Tomato Puree
• 1-15 ounce Can Light Coconut Milk

Heat oven to 400 degrees.

First: combine all ingredients for chicken meatballs thoroughly and form into 16 balls; Place on an oiled cookie sheet or in oiled casserole and bake for 15 minutes.

Second: heat the oil and butter over medium-high heat and sauté onions, jalapeño, garlic, spices and salt for about 1 minute – until onions are softened.

Third: add the tomato and coconut milk and simmer for 2 minutes. 

 
Finally: add the chicken meatballs to the sauce and combine; serve on rice, with veggies, or Naan bread.  Enjoy!

This is so easy!  It’s basically just a lot of dumping things into a bowl and pan.  I was pleased with how little clean up I had after doing this meal…well until I decided to makes some Naan bread!  Keep your eyes open for that recipe coming VERY soon…you will be HOOKED!    

Easy Naan Flatbread

Naan is one of my favorite breads to make and eat!  I have seen it in the store but feel ridiculous buying it when it is so easy to make.  You can even freeze it and have it later if you want to make a lot!  In this recipe it is a bonus if you have a food processor with a dough blade (that’s what I used) or a mixer with a dough hook.  If not it will just take a little longer. 

• 2 Cups All-Purpose Flour
• 1 ½ teaspoons Yeast
• ½ teaspoon Kosher Salt
• ¾ Cup Buttermilk
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon Butter
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Garlic Clove, crushed

First: put flour, yeast, salt, buttermilk and oil in food processor or bowl of mixer; turn on and let it go for 3 – 5 minutes, until the dough looks nice and smooth.  NOTE: if you are doing this without the aid of a machine just mix everything together and knead for 7 – 10 minutes.

Second: place the dough ball in an oiled bowl (turning to coat), cover with plastic wrap, and set it in a warm place for 1 ½ hours. 

Third: take the risen dough out of the bowl and onto a cutting board; cut into 4 pieces, roll into a ball and let it sit for about 5 minutes or so.

Fourth: place the butter, oil and garlic in a small bowl and microwave for 30 seconds.

 
Finally: heat pan, skillet, or grill (I like cast iron for this but use whatever you have); roll or stretch each dough ball to about ¼ inch thick and cook for about 2 minutes per side; IMMEDIATELY brush with garlic butter.  NOTE: just peek underneath and check for a nice dark brown color.

I don’t even think you can mess this recipe up.  It is so easy and the worst part is waiting for the dough to rise.  I used a yeast packet I had for months and it still came out awesome!  I had to force myself to not eat it all, THAT’S how good it is!

Bonus Tip:  If you don’t have buttermilk and/or don’t want to buy it there is an alternative solution.  I learned this many years ago and it works THE SAME!  Take a cup of milk and add a tablespoon of white vinegar, allow it to sit for a couple of minutes.  That’s it!  I just did it like this and dumped a couple of tablespoons until I had ¾ Cup.  Easy!

Peanut Butter and Banana Waffles

Peanut Butter and Bananas is a combination that many people love.  I thought about this and had to give it a try in a waffle.  It is actually more decadent and rich than your average waffle.  To keep it from weighing a ton I add chopped banana instead of making it part of the batter.  I have included my peanut butter syrup recipe if you want to try it or you could use your favorite syrup. 

• 2 Cups Whole Wheat Flour
• 1 Tablespoon Baking Powder
• 1 ¾ Cup Almond Milk (or whatever milk you want to use)
• 1/3 Cup Peanut Butter
• 2 Eggs
• 3 Tablespoons Sugar
• 2 Bananas, chopped

Peanut Butter Syrup

• ¼ Cup Brown Sugar
• ¼ Cup Tablespoons 100% Pure Maple Syrup (NOT the fake syrup!)
• ¼ Cup Peanut Butter (I used chunky style)

First, put flour, baking powder, milk, peanut butter, eggs, and sugar in a bowl and mix to combine.  Fold in the chopped banana.

Second, cook the waffles according to your waffle iron instruction.  I just cook it until the light turns on…done!

Third, to make the syrup bring all of the ingredients to a bubble in a small saucepan or skillet, whisk together, cook until sugar is dissolved (about 1 or 2 minutes).  The syrup will thicken as it cools down.  Note: add a little water or milk to thin it out if the consistency is too thick for your liking. 

Finally, serve one or two waffles on a plat topped with slices of banana and some warm peanut butter syrup, and enjoy!

If you wanted to go all out you could give it a little drizzle of chocolate syrup!  This is one of those waffles that can be dessert if you like.  I love these waffles and was really pleased at how they turned out.  This is just another use (or excuse to use) your waffle iron!  

Grilled Pizza with Chorizo and Roasted Poblano

Pizza is a favorite of many.  I like grilled pizza because it is so easy and you don’t have to heat up your oven to make it.  I find it makes for a lighter pizza that makes you feel less guilty as you cannot put a ton of toppings.  The trick to an excellent grilled pizza is a hot grill or my favorite – cast iron indoor grill – and preparing the ingredients ahead of time.  Since these cook up in just a few minutes most of the effort is in the preparation so you can go wild.  These pizza toppings can be used for a lot of things so make some up ahead to keep on hand! 

Here I found some chorizo slices in the deli area at my grocery store.  It’s ready to eat, but I like to cook it up in a pan first to render out most of the fat and get it nice and crispy!  In this I have included my method for caramelized onion, roasted poblano peppers, and my recipe for chipotle tomato sauce.  A FOUR-IN-ONE recipe!  The possibilities are endless but let me tell you, this combination makes an amazing pizza!

Caramelized Onions

• Onions (cut in half and slice into half rings)
• Kosher Salt (about a ½ teaspoon per medium onion)
• 1 Tablespoon Extra Virgin Olive Oil
• Water (just keep glass handy)

Method: heat the oil in a sauté pan (large enough for the amount of onions you have) over medium-high heat; don’t worry if it is full because they will cook down.  Add the onions and salt.

Once the onions start to brown a little on the edges give the pan a splash of water (about ¼ Cup at a time for a medium skillet.  The water helps to cook the onions while preventing them from over-browning. 

Let the water cook out completely.  Just repeat the process until the onions are a nice deep brown.  The whole process takes maybe about 15 minutes from start to finish.  I like this method because cooking over a higher temperature allows faster cooking time and using water prevents burning your onions. 

These are great for pizza, sandwiches, in a sauce for meats, etc.

Chipotle Tomato Sauce

• 2 Cups Tomato Puree (or 1-15 ounce can)
• 1 Chipotle Pepper (in Adobo)
• 1 Tablespoon Extra Virgin Olive Oil
• ½ Small Onion, diced
• 1 Garlic Clove, minced
• ½ teaspoon Dried Marjoram
• ½ teaspoon Dried Thyme
• 1 teaspoon Kosher Salt (or to taste)

Method:  add the tomato puree and chipotle pepper in a blender and blitz until combined.  Set aside.

Heat the oil in a medium pan (I find a sauté pan sufficient) add the onion, garlic, marjoram, and thyme; sauté until the onions are soft.

Add the tomato sauce mixture and salt; bring to a bubble and turn down to medium-low; cook for about 5 – 10 minutes to allow the flavors to combine.  Check flavor and add salt as needed at this point.  NOTE: if you want it a little less spicy remove the seeds from the chipotle and/or used more tomato sauce!

Roasted Peppers

• 1 Poblano Pepper (sometimes called Pasilla Peppers)

Method:  this works for any peppers.  I have even tried it with jalapeño peppers.  The key is to get the peppers nice and charred BLACK! 

Over a fire directly on a gas burner lay the pepper and let it get nice and charred all around; be sure to rotate the pepper as it chars.  If you are doing this under a broiler, same thing…just get it nice and charred all around.

Once it is nice and black all around put it directly into a bowl and cover with plastic wrap, a lid, whatever you have; let it sit for a few minutes.  The idea is the peppers steam in the bowl and skins wipe right off. 

Take the pepper(s) out of the bowl and wipe most of the skins off and remove the seeds; chop the peppers up to sprinkle on the pizza. 

I would suggest making a few and keep them on hand.  I love these in eggs, in salads, mixed with veggies for dinner, etc.  This method works great with any kind of pepper so knock your self out!

Grilled Pizza with Chorizo and Roasted Poblanos

• Pizza Dough (whatever kind you like…I used the one in the can for this)
• 1 Cup Chipotle Tomato Sauce
• 1 Cup Shredded Mozzarella
• ¼ Cup Caramelized Onions
• ½ Cup Roasted Poblano Peppers
• 12 slices Chorizo (ready-to-eat)

Heat a grill or cast iron indoor grill to medium-high

First: cut the pizza dough into quarters; roll and/or stretch the dough to desired thickness (I don’t like it too thin or too thick) and place on a lightly oiled, hot grill

Second: once the dough starts getting charred grilled lines flip it over; immediately put ¼ cup of the sauce on each, ¼ cup mozzarella, ¼ of the onions, ¼ of the poblano peppers, and 3 slices of chorizo.

Third: once the cheese is just about melted (you can tent it briefly with foil but I find it unnecessary) and the bottom is getting nice and dark-ish remove and set on a cutting surface. 

 

Finally: after the pizza has cooled slightly, serve a whole one per person or cut it in half and serve with a salad.  ENJOY!!!!!!!!!!

I am telling you this is an amazing combination and has the meat, cheese, and veggies all in one!  It looks like a lot but you are actually getting four separate recipes/methods in which the sky is the limit.  Feel free to use your favorite pizza sauce and toppings, but the method is the key to an excellent pizza!

BONUS TIP:  If you have a cast iron indoor grill at home you may realize it is a pain to clean.  I saw online that people were suggesting using kosher salt.  I had a box of COARSE sea salt from the dollar store in my cupboard and decided to give it a try. 

I sprinkled the salt over the pan and used a dry brush to scrub a little and it cleaned it off AMAZINGLY well.  There was cheese and sauce cooked onto the pan and it came up with little effort.  I had one or two spots I needed to scrape with the edge of the brush but the salt soaked up the grease and helped to scrub the bits off the pan! 

If you don’t have an indoor cast iron grill – get one!  I looooooove it and use it a lot!