Foil Packet Sweet Potato Tacos

Think tinfoil dinners gone taco. But with sweet potatoes. These were super good. Pretty quick and pretty healthy (before the cheese). Loved them. Rob wants me to make them for his next campout. 

Foil Packet Sweet Potato Tacos

YIELD: MAKES 6-8 FOIL PACKETS

INGREDIENTS

• 2 pounds ground turkey or beef (I used beef)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup finely chopped onion
• 1/2 tablespoon chili powder
• 1 teaspoon ground cumin 
• 2 teaspoons ground coriander
• 16 ounces tomato sauce
• 1 jalapeño, seeded, membranes removed and finely chopped (keep seeds for more heat, if desired) (I skipped this, still good)
• 1/3 cup water
• 2 cups chopped fresh spinach (or more)
• 2 cans (15-ounces each) beans (black, pinto, white), rinsed and drained (I used black)
• 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
• Garnishes: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro I added frozen corn, a few tortilla chips,  and Rob liked hot sauce

DIRECTIONS

1. Preheat the oven to 425 degrees F. 
2. In a large 12-inch nonstick skillet over medium heat, add the ground meat, salt, pepper, and onion. Cook, breaking the meat into small pieces, until the meat is cooked through. Drain any excess grease.
3. Add the chili powder, cumin, coriander, tomato sauce and jalapeño (if using). Cook over medium heat for 2-3 minutes, stirring often. Stir in the water, spinach and beans and simmer for 4-5 minutes. Remove from the heat. 
4. Lightly grease the center of 6-8 foil pieces, each about 12-inches long. 
5. Place about 1 cup of sweet potato chunks in the center of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don't skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all the pieces of foil and ingredients.
6. Place the foil packets in a single layer on a large, rimmed baking sheet and bake for 20-25 minutes until the potatoes are tender. 
7. Carefully open the foil packets and serve with taco toppings and garnishes of your choice.

Tom Kha Gai Soup

Recipe found here.

Ingredients

1 can (14 oz.) coconut milk 

1 can (14 oz.) reduced-sodium chicken broth 

6 quarter-size slices fresh ginger I microplanes about an inch into the broth

1 stalk fresh lemongrass, cut in 1-in. pieces 

1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks I used some leftover rotisserie chicken

1 cup sliced mushrooms 

1 tablespoon fresh lime juice 

1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla) 

1 teaspoon sugar 

1 teaspoon Thai chili paste 

1/4 cup fresh basil leaves I didn't have these, so I left them out. 

1/4 cup fresh cilantro 

I added salt to taste

Preparation

In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.

Because I used rotisserie chicken, this took about 15 minutes to make. I think the flavors would be more melded if I let it simmer longer, but I just couldn't wait.

ps I am the only one who likes it in my family...

Bacon and Brussels Sprout Salad

Andy's sister has made this for me a couple times and I finally got the recipe. Whenever I make it, I eat it for breakfast, lunch, and dinner. 

You will need a mandolin. Don't even try thinly slicing the sprouts yourself. They have to be shaved. I found this one for $10 on Amazon. The next day I saw it at Target for $20.

Recipe from HERE.

Bacon and Brussels Sprout Salad

Author: Pinch of Yum

Serves: 8-10

 

Ingredients

For the dressing:

• juice of one lemon
• juice of one orange
  
  
• 2-3 tablespoons apple cider (not vinegar, just regular apple cider! for sweetness!)
• 1 shallot, minced
• ½ cup olive oil
• ½ teaspoon salt and pepper to taste

For the salad:

• 4 dozen brussels sprouts
• 1 cup almonds
• 6 slices cooked bacon, crumbled or chopped
• 1 cup grated Parmesan cheese (Asiago or Gruyere are also good)

Instructions

1. Combine the lemon juice, orange juice, apple cider, and shallots in a small bowl. Add the olive oil in a steady stream and whisk for a minute or two, until it becomes creamy-looking.
2. Slice the brussels sprouts with a mandoline, taking care of your fingers! and slicing them as thin as possible. This works best when you hold the stem, slice from the top, and stop with a little bit left at the bottom, discarding the remaining bottom stem part since it's not very leafy anyway. The thinner the shreds, the better the salad! Toss the shreds and loosen them with your fingers to they separate and fluff a little bit.
3. Pulse the almonds in a food processor until finely chopped.
4. Toss the brussels sprouts, almonds, bacon, cheese, and dressing together. Serve immediately or within a few hours of tossing.

Slow Cooker Jalapeno Popper White Bean Chili

This will be a regular in our house. It's a slight variation from Kelli's white chili, which I love.
It doesn't necessarily have to be a slow cooker recipe, either. If you have a rotisserie chicken, use canned beans, and saute the veggies for a little bit, it could be a 30 minute meal.

Slow Cooker Jalapeno Popper White Bean Chili

Yield: Serves 6-8

Recipe HERE. See her notes for some additional directions.

 

Ingredients

• 1 cup chopped yellow or white onion
• 2 jalapeno peppers, seeded and finely chopped
• 3 cloves garlic, finely minced or pressed
• 1/2 cup red or yellow bell pepper, small diced
• 1 pound chicken breasts, trimmed of fat (about 2 chicken breasts)
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (14-ounce) can diced tomatoes, undrained
• 4 cups low-sodium chicken broth  (I kept this the same, but was worried it would be too much liquid since I didn't use dry beans. It ended up being perfect for me, though).
• 12 ounces dry white beans, rinsed and picked through to remove any stones or bad beans (I just used 2 cans of white beans, drained and rinsed)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces light cream cheese, cut into cubes
• 1 cup frozen corn kernels (i used 1 can, drained)
• 6-8 slices bacon, cooked and crumbled or chopped

Directions

1. Add all the ingredients except the cream cheese, corn and bacon to a 5-quart slow cooker. Cook on low for 7-9 hours (I did 4-6 hoursish since my beans were already cooked).
2. Remove the chicken and chop into pieces or shred into bite-sized pieces. See the note above about thickening part of the soup. Make your decision. Then return the chicken to the slow cooker.
3. Stir in the cubed cream cheese and the corn. Cover the slow cooker to let the cream cheese soften and the corn heat through, about 10-15 minutes.
4. Stir to combine. Add additional salt and pepper to taste. Serve topped with the crumbled bacon.

How Mom Tweaks A Pumpkin Pie

Jamie this is so you don't have to ask mom again next year. 

Old Fashioned Butter Mints

This is a fun easy candy to make with kids when you're not ready to make dipped chocolates like Kim or toffee like mom. 

1/4 cup butter

1/8 t salt

1/3 cup sweetened condensed milk

1/2 t peppermint extract (I wanted more peppermint flavor, so I will add more in the future)

3 1/4 cup powdered sugar

food coloring if you want

Directions: Whip butter in mixer for a minute. Add sweetened condensed milk and peppermint. Mix til combined. 

Add powdered sugar

If dough seems wet, add a little more sugar until dough combines and balls up in your mixer. 

Roll out snakes and cut into little bites. Store in airtight container in fridge. 

Unless you are making these to give away to friends, don't double the recipe. I did and it is too much. :)

Wing Night

buy the big bag of popcorn chicken from Costco.

Sauce 1: Sweet and Spicy
1/3 cup Franks Hot Sauce
1 1/2 cup brown sugar
1 T water
heat on the stove until saucy

Sauce 2: Garlic Parmesean
1 cube of butter
sauté 1ish clove of minced garlic (or garlic powder)
add 1/2 cup of parmesean
heat on the stove until saucy

Sauce 3: Ranch Dressing

serve with carrot and celery sticks

lasagna soup

I really liked this one.  Jeff wished it was thicker.  Next time I might chop up some spinach and zucchini to add.  Flavor was yummy thanks to the sausage.  1 recipe didn't leave enough for leftovers, so I will 1.5 it next time.

From Skinny Taste

Ingredients:
cooking spray
14 oz sweet Italian chicken sausage, casing removed (I just used sweet italian pork sausage)
1/2 onion, chopped
2 crushed cloves garlic
4 tbsp chopped fresh parsley, divided
3 cups low-sodium, fat-free chicken broth*
2 1/2 cups water
2 cups quick marinara sauce (I used the one I always get at costco...can't remember the name right now.)
2 bay leaves
fresh cracked black pepper
6 oz broken lasagna noodles, whole wheat or gluten free*

For topping:
6 tbsp part skim shredded mozzarella cheese*
1/2 cup part skim ricotta cheese
3 tbsp grated parmesan cheese
2 tbsp chopped fresh parsley
1/4 cup fresh basil chiffonade

Directions:
Heat a large soup pot or Dutch oven over medium heat, spray with oil and add the sausage; cook until browned, breaking it up as it cooks with a wooden spoon about 4 to 5 minutes. Add the chopped onion and crushed garlic and cook 2 to 3 minutes. Add the parsley, broth, water, marinara sauce, bay leaves and fresh black pepper and bring to a boil; cover, reduce heat and simmer about 30 minutes.

In a medium bowl combine the ricotta, parmesan, and 2 tbsp parsley and mix.

Add the broken pasta and cook uncovered according to package directions. Divide between 6 bowls and top each with 2 tbsp ricotta cheese mixture, mozzarella, fresh cracked pepper and fresh basil on top. Makes about 8 cups.

Crispy Cheese Tias

So, this might not be that exciting to anyone else but us, but we love these things. My sister introduced me to them and they taste deep-fried, but without all the oil mess. 

First, put some cheese down in a little pile in a pan. Make sure you spray it first or that it's non stick. Wait for it to melt a little. 

 Put a corn tortilla on top and wait for it to get crispy.

 Flip it over. It kind of sucks up the cheesy oil here. I didn't say this was super healthy or anything. 

Fill with something more appetizing that this. Haha. We were scrounging after our trip this week so we just did black beans an sour cream, tomatoes and lettuce. You could add anything. I think potato tacos would be really good in it. 

There you go. Fancy. 

Sour Cream Coffee Cake

I am a sucker for anything baked--especially cake. This stuff is really good. I got a Better Homes and Gardens cookbook in high school and have made it ever since. Definitely a favorite. I love it every time I make it.

1 cup margarine or butter
2 cups sugar
2 eggs
1 8-ounce carton of sour cream
1/2 t. vanilla
2 cups flour
1 t. baking powder
1/4 t. salt
1/4 t. baking soda

Topping:
1/2 cup chopped nuts (optional, I like walnuts or pecans)
3 T brown sugar
2 T sugar
2 t. cinnamon

1. Preheat oven to 350. grease a 9x13 pan; set aside.

2. Cream together the butter and the 2 cups of sugar with a mixer on medium. Add eggs, sour cream and vanilla. Beat one more minute.

3. In a small bowl, stir together the flour, baking powder, salt and soda. Add the flour mixture to the sour cream mixture. Beat with the mixer on low for 2-3 minutes or until combined.

4. To make topping: in another small bowl stir together nuts, brown sugar and granulated sugar and cinnamon.

5. Pour half of the batter into the prepared pan. Sprinkle half of the topping over the batter in the pan. Spoon the remaining better into the pan, spreading it slightly over the first layer of topping. Sprinkle the remaining toping over all.

6. Bake the coffee cake in the over about 35 min or until toothpick comes out clean. Cool slightly before eating.

Chicago style hot dogs (or brats)

This is my new favorite way to eat a hotdog or bratwurst.  It's so yummy.

Recipe here.

Ingredients:
1 tablespoon grainy mustard
2 teaspoons white-wine vinegar
Coarse salt and ground pepper
1/4 sweet onion (such as Vidalia), thinly sliced
1 Kirby cucumber, cut into thin strips
1 tomato, halved, seeded, and thinly sliced
1/2 cup celery leaves
2 tablespoons chopped sport pepper or peperoncini
4 pickle spears

In a medium bowl, whisk together grainy mustard and white-wine vinegar; season with coarse salt and ground pepper. Add sweet onion, cucumber, tomato, celery leaves, and sport pepper; toss to combine.

Serve on hotdog or brats with a pickle spear.

crostini

I had this at an Italian restaurant here the other weekend and made it at home for dinner.

1. Slice baguette or french bread, spread butter on each slice, and broil in oven til golden brown.
2. Take a fresh garlic clove (nettie, you could skip this. and the restaurant had roasted garlic on it, but i ain't got time for that) and rub or scrape on crusty/toasty bread. This will give a light garlic flavor ... not too overpowering.
3. Spread a layer of goat cheese on bread.
4. Top with roasted red peppers and fresh basil.

Balsamic Reduction

This is a lame post, but I loved it.

I've been so into goat cheese lately. Especially beets and goat cheese. If beets are on the menu at a restaurant, I ALWAYS order them. Anyway, as I was eating my daily dose of B&GC (we'll call it) the other day, I was thinking a balsamic vinaigrette would be yummy on it. But I didn't want to make a dressing. So then I thought of making a syrupy reduction --- it's way easier than boiling on the stove.

1.Put however much vinegar you want in to a mug (about 1/2 cup) with a couple pinches of sugar.
2. Heat/boil in microwave until it begins to thicken, just a few minutes. Then let cool (it will thicken as it cools).
3.Smother this yummy goodness all over everything, especially beets!

Thai Crunch Salad

We had this for dinner last night. It was really good. Nice and light for summer. If I were to do it again, I would make all the components beforehand so it was ready to go during dinner time. I think you can make most of it early. Or, you can do like I did and just cook the chicken while you're prepping the veg.

My kids ate the peanuts, chicken, and edamame (magic beans at our house). I served it with dinner rolls and cantaloupe to fill them up.

Chopped Thai Crunch Salad with Sweet and Spicy Dressing

YIELD: SERVES 4-6

The salad ingredients are very adaptable. We've made this before and omitted the red cabbage entirely, adding a bit more napa cabbage - you can definitely play around with all of the fresh salad ingredients. 

INGREDIENTS

Chicken:
• 2 tablespoons oil
• 2 tablespoons low-sodium soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon lime juice (from about 1 lime)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 pounds boneless, skinless chicken breasts or thighs
• 
  
Vinaigrette:
• 4 tablespoons rice vinegar
• 4 tablespoons sweet Thai chili sauce (I didn't have this so I just added a dash of Siracha)
• 1 teaspoon sesame oil
• Salt and pepper (pinch of each)
• 
  
Peanut Dressing:
• 1/4 cup creamy peanut butter
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon Thai sweet chili sauce (I didn't have this so I just added a dash of Siracha)
• 2 tablespoons very hot water, plus more as needed
• 
  
Salad:
• 4 cups chopped romaine lettuce
• 2 cups chopped napa cabbage
• 1 cup chopped red cabbage (I just used more garden cabbage instead)
• 1 cup diced cucumber, peeled or not
• 1 cup edamame
• 1 cup small diced carrots
• 1 cup chopped red bell pepper
• 4 green onions, white and green parts finely chopped
• 1 cup chopped cilantro
• Peanuts for topping (optional)

DIRECTIONS

1. For the chicken, whisk together the oil, soy sauce, rice vinegar, lime juice, salt and pepper. Place the chicken in a ziploc bag or shallow dish and cover with the marinade. Refrigerate for 20 minutes or up to 24 hours (the longer it marinates, the better the flavor). Remove the chicken from the marinade and grill 6-7 minutes per side. Remove to a plate and let cool. Chop into bite-sized pieces.
2. For the vinaigrette, combine all the ingredients in a liquid measure or small mason jar and whisk (or shake) until well combined. Refrigerate until ready to use. The dressing can be made up to a week in advance.
3. For the peanut dressing, whisk together (or again, shake in a mason jar), all the ingredients until well combined. Add additional hot water, one tablespoon at a time, until the dressing is smooth and thin enough to drizzle. 
4. In a large bowl, toss together all of the salad ingredients with the cooled and chopped chicken. Pour the vinaigrette over the top and toss until the ingredients are coated with the dressing. 
5. Serve the salad with the peanut dressing on the side to drizzle on top. We topped it with roasted peanuts and more Siracha.

Grilled Chicken and Veggie Skewers

We had these last night and I loved them.  Fast sunday dinner always tastes soooo good.

I did all the tomatoes on one skewer and all the zucchini on one skewer and all the mushrooms on one skewer...and so forth, so that it would cook evenly.  Plus I don't love to mix my chicken with veggies on skewers.

Grilled Chicken and Veggie Skewers
Recipe by Our Best Bites

Ingredients:

1 lb. chicken breasts, cut into small, bite-sized pieces

1 each yellow and green zucchini squash, cut in half (if large) and sliced

8 oz. small whole mushrooms, stems removed

1 red, yellow, or orange bell pepper (or combo of 2 or more), chopped into bite-sized pieces

1 small red onion, carefully cut into bite-sized chunks (try to keep as much of the pieces in tact as possible, but don’t stress it if they start to fall apart)

Sweet cherry tomatoes

1 recipe of Zesty Italian Dressing (below) or 1 bottle of Berenstein’s Italian Dressing

Prepare Zesty Italian Dressing:

1/4 c. white vinegar

1/4 c. lemon juice

2 tsp. sugar

1 tsp. dry mustard

1/2 tsp. salt

1/2 tsp. seasoning salt

1/2 tsp. red pepper flakes (this really doesn’t add much heat; it’s better with it!)

1/4 tsp. black pepper

4 cloves garlic

1 c. canola oil

1/3 c. Parmesan cheese (either fresh or from a can)

3/4 tsp. Italian seasoning (add more if needed)

In a blender, combine vinegar, lemon juice, sugar, mustard, salt, seasoning salt, black pepper, garlic, and red pepper flakes. Blend. While blender is running, slowly add oil in a steady stream. Turn off blender and add Italian seasoning and Parmesan cheese. Pulse blender 2-3 times to combine herbs and cheese. Remove 1/2 c. of dressing for basting during grilling and set aside.

Place cut-up chicken in a shallow dish and pour a little less than half of the remaining dressing over the chicken. Place in refrigerator for 2-3 hours or until ready to use.

Place chopped veggies in a dish (a 9×13 pan works great) and pour remaining dressing (except for reserved 1/2 c.) over the veggies. Toss gently to combine. Set aside.

If using bamboo skewers, soak in water for about 30 minutes.

When chicken is done marinating, skewer veggies and chicken (you’ll have far more veggies than chicken, so keep that in mind when assembling your skewers; I use about 3 pieces of chicken per skewer, but as many vegetables as I can get on there).

Preheat grill and then cook skewers for about 10-12 minutes over medium heat until chicken is cooked through and veggies are tender-crisp, turning at least once.