Wednesday, January 31, 2018

Sweet Potato and Black Bean Street Tacos with Avocado Salsa

Sweet Potato and Black Bean Tacos with Avocado Salsa

1-2 sweet potatoes, depending upon size
1 zucchini
1 can black beans, rinsed and drained
Onion Powder
Garlic Powder
Chili Powder
Olive Oil

Cut potato and zuchini in small, bite sized chunks.  Sprinkle with olive oil and spread out on parchment paper on a cookie sheet.  Season with the spices.  Bake at 400 until crisp tender.  Remove from heat - taste to ensure it does not need more seasoning. Add black beans, toss.  Sprinkle with cheese and put back in oven until cheese is melted.

Avocado Corn Salsa:

1 cup corn
1/4 cup diced red onion
1/2 cup diced cilantro
1 cup chopped tomatoes
1 avocado, chopped
Salt and pepper, to taste
Lime Juice - enough to coat

Mix all together.  Assemble tacos, using a corn tortilla, fill with bean/potato filling and top with salsa.  Serve.  Yum!

Saturday, January 6, 2018

My Favorite Pot Roast

My Favorite Pot Roast

  • 1 chuck roast (mine was 3 pounds)
  • Olive oil
  • 1 pound carrots, peeled and cut into large chunks
  • 2 pounds potatoes, peeled and cut into large chunks
  • 1 onion, peeled and cut into large chunks
  • 2 stalks celery, cut into large chunks (optional)
  • 1 cup beef broth
  • 1 tablespoons corn starch

  • 2 tablespoons steak seasoning (mine is store-bought and has a blend of peppercorns, garlic, paprika, parsley and salt)
  • 1 tablespoon kosher salt
  • 1 tablespoon dried thyme
  • 1 tablespoon dried rosemary


Combine together seasoning mix in a small bowl.  Set aside.

Coat both sides of meat with olive oil.  Sprinkle on a third of the seasoning mix onto each side.

Sear both sides of the meat in a large skillet over medium-high heat.  Transfer roast to slow cooker.

Place the vegetables in a large bowl.  Drizzle on a little olive oil to coat vegetables.  Sprinkle on the remaining seasoning mix.  Add the vegetables to the same skillet that was used to sear the meat. Sauté for about five minutes - stirring occasionally.

Transfer the vegetables to the top of the roast in the slow cooker.  Pour in the beef broth. Cover with lid.

Cook on low for 9 hours or on high for 6 hours.

Using a turkey baster, retrieve most of the cooking juices from the slow cooker.  Transfer juices to a small sauce pan and bring to a simmer over medium heat on the stovetop.  Whisk together the cornstarch with a little water.  Blend into the pan juices while whisking.  Bring back to a simmer until thickened.  Taste and adjust seasoning as needed.

Transfer the roast and vegetables to a large platter.  Ladle the gravy over.  Serve immediately.

Sunday, July 2, 2017

Mexican Sweet Potato and Black Bean Skillet

Chile Lime Street Tacos with Pineapple Salsa

Chili Lime Chicken Tacos:
  • 4 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp chipotle chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 2 tsp brown sugar
  • ¼ tsp cayenne pepper
  • zest of 1 lime
  • juice of 2 limes
  • 2 lbs boneless, skinless chicken breasts
  • 10 (6-inch) corn tortillas
Grilled Pineapple Salsa:
  • ½ ripe pineapple, trimmed, cored and sliced
  • 1 red bell pepper, seeded and quartered
  • ½ red onion, peeled and cut in half
  • 1 jalapeno, whole
  • ½ cup fresh cilantro, finely chopped
  • ¼ tsp ground ginger
  • ¼ tsp ground cumin
  • ¼ tsp salt and black pepper to taste
Avocado Crema:
  • ½ avocado
  • ¼ cup nonfat plain Greek yogurt
  • 1 Tbsp light mayonnaise
  • 1 Tbsp lime juice
  • ¼ tsp salt
  • ¼ tsp ground cumin
  • ¼ tsp garlic powder
  1. To make the chicken, combine the olive oil and next 12 ingredients (through lime juice) in a ziplock bag; massage bag to mix well and add chicken. Turn to coat and refrigerate for 4 hours, or overnight. Allow chicken to sit at room temperature for 15-30 minutes before cooking.
  2. To make the salsa, preheat grill to 400 degrees F and grill pineapple, bell pepper, onion, and jalapeno until charred, about 4-5 minutes per side. Remove from grill and allow to cool slightly. Dice the grilled ingredients and combine in a medium bowl with the cilantro, ginger, cumin, salt, and pepper; toss well and refrigerate until ready to serve.
  3. To cook the chicken, grill for 6-8 minutes per side or cook in a nonstick skillet over medium heat for 10-12 minutes, turning once, or until cooked through. Remove chicken to a cutting board; allow to rest for 5 minutes before slicing.
  4. Meanwhile, combine the avocado crema ingredients in a mini food processor or blender and pulse until nearly smooth; set aside.
  5. To assemble, layer ~3.5 ounces of chicken in each tortilla and top with salsa and avocado crema. Serve immediately.

Tuesday, April 28, 2015

Roasted Chicken and Sweet Potatoes

I made this for dinner tonight and totally loved it!  I thought it was very flavorful and moist and I love that it was healthy.  It made the house smell heavenly while it cooked too - that is always a bonus. :)  Definitely making this again.  Recipe serves 8.

8 chicken thighs - skinned
4 TBSP. Dijon mustard
4 teaspoons dried thyme
6 TBSP. olive oil, divided
1 1/2 tsp. salt, divided
1 1/2 tsp. pepper, divided
4 large sweet potatoes, peeled and cut into 1 inch pieces
1 large red onion, cut into 1 inch wedges

Mix the mustard, thyme and 2 TBSP. of olive oil and 1/2 tsp. salt and 1/2 tsp. pepper in a bowl.  Evenly coat each thigh with the mustard mixture.  In a ziploc bag, mix remaining 4 TBSP. olive oil, 1 tsp. salt and 1 tsp. pepper.  Place sweet potato and red onion chunks in bag and shake to coat.  Line bottom of pan with potatoes and onions and place chicken thighs on top.  Bake at 450 for 40 minutes or until chicken and potatoes are done.