Grilled Sweet Potato Southwestern Salad

4 medium sweet potatoes, peeled and cut into 3/4 inch slices
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
Juice of 2 limes
Salt and pepper, to taste

Directions:

1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat. Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.
2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.
Note-the salad will keep in the refrigerator for 2 days.

peanut pasta

Shopping List

1 pound of angel hair pasta

1 pound of chicken breasts, chopped to bite-sized pieces

Extra Virgin Olive Oil (EVOO)

2 tablespoons Sesame Oil

Salt and Pepper

10 to 12 green onions, chopped and divided

2 garlic cloves, chopped

4 tablespoons soy sauce

1 cup of chicken stock

1/2 cup creamy peanut butter

roasted peanuts to garnish

Bring a large pot of water up to a boil for your pasta.

In a large skillet over medium-high heat, drizzle a tablespoon or so of EVOO and your sesame oil.  Add in your chicken pieces and cook through, turning each piece over after about 4 minutes.  Sprinkle a pinch of S&P on top.

Add in most of your chopped green onions (reserve a few to garnish), your garlic and soy sauce.  Saute about two minutes.  Then, stir in your chicken stock and de-glaze the pan (scrape up the little bits off the bottom), reduce heat to low then stir in your peanut butter with a pinch more S&P and simmer about 5 to 8 minutes.

At this time, drop your pasta into your boiling water and cook to al dente (about 6 minutes).

Drain off your water when your pasta is done cooking and add it to your chicken mixture.  Toss to coat everything in the sauce.  Serve each dish with a garnish of peanuts and a few extra green onions.

Spicy Chicken Baked Tacos

Shopping List

1 pound cooked and shredded chicken breast (click here to see how I get my chicken)

1 jalapeno, chopped (remove the seeds for less heat)

1 package taco seasoning

1 box frozen spinach, defrosted and squeezed of all the excess water

2 cups salsa (I used medium...you can use mild or hot as well)

2 cups Pepper Jack cheese, shredded

5 taco shells (I used the "stand and stuff" ones...but regular will work)

Extra virgin olive oil (EVOO)

Preheat oven to 425 degrees.

In a large skillet over medium-high heat, add in your cooked chicken, jalapeno, taco seasoning, spinach and salsa in a tablespoon or so of EVOO.  Reduce the heat to low and simmer about 5 minutes.

Meanwhile, in an 8x8 inch baking dish sprayed with cooking spray, line your 5 taco shells up.  Divide the chicken mixture between all 5 shells.  Top tacos with cheese and pop dish in the oven.  Bake about 10 minutes or until the cheese is bubbly and brown.

Frosted Banana Cake

Luci's Frosted Banana Cake from melskitchencafe.com
½ cup butter, softened
1 ½ cups white sugar
2 eggs
1 cup sour cream (I use reduced fat)
1 tsp vanilla
2 cups all-purpose flour
1 tsp baking soda
¼ tsp salt
1 cup mashed ripe bananas (I use three ripe bananas)

Preheat the oven to 350 degrees. Grease a large jelly roll pan. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time, then stir in the sour cream and vanilla. Combine the flour, baking soda and salt in a medium bowl; stir into the batter. Finally, mix in the mashed banana. Spread evenly into the prepared pan(s). Bake for 20 to 25 minutes, until a toothpick inserted into the center comes out clean. Allow bars to cool completely before frosting.

Whipped Cream Cheese Frosting
2 cups heavy whipping cream - beat until still peaks form
add 1/8 t salt
add 1/2 C powdered sugar beat then set aside and chill

2 oz package cream cheese, softened to room temperature
about 1/2 cup powdered sugar - taste test :)
1 tsp vanilla
In a large bowl combine cream cheese, sugar and vanilla. Beat until light and fluffy. Set aside. Fold whipped cream into cream cheese mixture. Chill for 10-15 min then frost to your heart’s delight! Refrigerate frosted banana bars until ready to serve.

Loaded Baked Potato Soup

Rouge sauce: melt 1/2 C butter in saucepan, whisk in 1/2 C flour and 1 t sea salt
slowly add 4 C milk, 1 C water and 1 T chicken bouillon

Add: 3 lg. peeled, smashed and cubed baked potatoes
1 C grated cheddar cheese
2-4 T diced sweet onion
crumbled bacon (or add later)
salt and pepper to taste

Remove from heat and add sour cream and stir in just before serving.

Add additional: crumbled bacon, cheddar cheese and sour cream to individual bowls before serving if desired

Braided White Bread in Bosch

2 1/4 C. warm water
3 T. olive oil
2 t. salt
6 2/3 C. white flour
1 T. sugar
2 1/2 t. yeast

Place ingredients in Bosch in order listed. Knead on 3 for 6 min. Let rise in Bosch bowl 1 1/2 - 2 hours until about doubled. Use for 2 large pizza crusts or for 2 large braided breads.
For the braided bread divide into 6 parts, roll out like snakes on counter drizzled with olive oil and braid then place on jelly roll baking sheet. Drizzle with olive oil. Let rise 1/2 -1 hr after twisted. Bake at 375 for 15 min. Remove from oven, let cool a few minutes before brushing with butter. Then transfer to wire rack to cool a little more before slicing.
For the pizza crusts roll out on floured surface. Transfer to pizza pan then prick all over with fork. Top as desired and bake at 400 for 15 min or until done.
*Half the recipe for one pizza

chicken marinade

1/2 c. Olive Oil
1/3 c. Soy Sauce
a few swirls of Honey 
1 1/2 t. Cumin, 
1 t. Oregano, 
1/2 Lemon {freshly squeezed}, 
1/2 t. Kosher Salt, 
Pepper {to taste},
2 cloves Garlic {pressed}.