Sweet Potato Nachos

Another pinterest recipe that caught my eye.  This was so delicious that I made it 3 times 2 weeks. Totally serious.  I may have even called a friend to say that I had the most fabulous new recipe!  Sweet potatoes are a favorite of mine and I love nachos so the combination was divine :)


Source:  twopeasandtheirpod blog

Ingredients:
3 large sweet potatoes, washed and sliced into 1/4-inch rounds
1 tablespoon olive oil
Salt and pepper, to taste
1 1/2 cups shredded Cheddar cheese
1 cup black beans, drained and rinsed
1/4 cup chopped green onions
1/4 cup chopped cilantro
1 large avocado, pit removed and diced
Sour cream or Greek yogurt

Instructions:

1. Preheat oven to 400 degrees F.

2. Place the sweet potato rounds on a large baking sheet. You might need two baking sheets if you run out of room. You don't want to overcrowd the sweet potatoes. Toss the sweet potatoes in olive oil and season with salt and pepper. Bake for 20 minutes. Use a spatula to flip the sweet potato rounds. Bake for an additional 10 minutes or until sweet potatoes are crisp.

3. Remove the pan from the oven and sprinkle cheese and black beans over the sweet potatoes. Bake until cheese is melted, about 5-7 minutes.

4. Remove pan from oven and top with green onions, cilantro, avocado, and sour cream or Greek yogurt. Serve immediately.

Black Bean and Caramelized Onion Dip

The color of this dip may not make for the best pictures, but it is really delicious!  

Source: spabettie

Ingredients:

1 Sweet Onion, chopped
1 tbsp Butter 
1/2 tbsp Maple Syrup
Pinch of Sea Salt
1 tsp Dried Basil
1 15oz can Black Beans, drained
1/3 cup Cream Cheese 
2 Cloves Garlic, minced
2 tbsp Cumin
1 tsp Onion Powder
Sea Salt, to taste

Instructions:

1. Make the caramelized onions (I make big batches and store them in the freezer)  See my recipe at link.
2. In a food processor, pulse beans until smooth.  Then add cream cheese, garlic, cumin and onion powder and salt and combine until smooth.  Then add caramelized onions to bean mixture and combine.  Ready to serve in a bowl, or on tortilla chips, crostinis, crackers, etc.

Individual Peach Cobblers

I love Colorado Palisade Peaches!  I have been know to make the 4 hour trek from Denver to Palisade and fill my entire trunk with peaches and drive back.  This is one of my all time favorite ways to eat them.  I make a peach cobbler topping and then store it in the fridge and just crumble some on top of 1/2 of a peach and bake.  Great desert if you are cooking for only 1 or 2 people, or it can feed an army too!

Source:  Food.com

Ingredients:
Peaches (1/2 per person)

Topping Ingredients:

1/2 cup all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1/4 cup sugar
1/4 cup dark brown sugar, firmly packed
1 small egg
1/2 teaspoon vanilla
3/4 cup oats (not instant) 

Vanilla Ice Cream for serving

Instructions:
Mix all the toppings together, line the peaches up on a baking dish with a 2 inch side.  Then crumble some of the topping on each peach and bake at 350 for 10-15 min (until the topping is slightly golden). 

Tequila-Lime Shrimp and Quinoa

I saw this recipe on pinterest and had to give it a try.  It did not disappoint.  It was healthy, delicious and filling.  I made a full recipe and even enjoyed the leftovers.

Source: iowagirleats.com

Ingredients:

1 cup quinoa
1-3/4 cups chicken broth (could use vegetable broth or water)
15oz can corn, drained (or 1-3/4 cup fresh or frozen-then-thawed corn)
15oz can black beans, drained and rinsed
1 avocado, chopped
1/2 red onion, minced
1/4 cup chopped cilantro

For the Tequila-Lime Shrimp:
3/4lb (12oz) raw peeled and de-veined shrimp
1/4 cup extra virgin olive oil
1/4 cup tequila
juice of 2 limes
1 Tablespoon honey
1 shallot, chopped
1 garlic clove, chopped
1/2 teaspoon cumin
salt and pepper (LOTS!)

For the Chili-Lime Vinaigrette:
1/4 cup extra virgin olive oil
2 Tablespoons honey
juice of 1 lime
1/2 teaspoon chili powder
salt and pepper

Instructions:

1. Bring chicken broth to a boil in a saucepan then add quinoa and place a lid on top. Turn heat down to medium-low then simmer until quinoa is tender and broth has been absorbed, about 15 minutes. Fluff with a fork then transfer to a large bowl to cool slightly.
2. For the Tequila-Lime Shrimp: Whisk together all ingredients except shrimp in a large bowl then add shrimp and marinate for 10 minutes. Heat a large skillet over medium-high heat then mist with olive oil or nonstick spray. Add shrimp, being careful not to crowd the pan (may need to do 2 or 3 batches,) then saute for 1-2 minutes on each side or until cooked through. Add to bowl with cooked quinoa.
3. For the Chili-Lime Vinaigrette: Combine ingredients in a jar with a tight-fitting lid or in a small bowl then shake or whisk to combine and set aside.
4. Add corn, black beans, avocado, red onion, and cilantro to the quinoa and shrimp then drizzle with Chili-Lime Vinaigrette. Toss to combine then taste and adjust salt and pepper if necessary. Serve warm or refrigerate and serve cold.

Lemonade Pie

A perfect summer dessert!  Super easy plus - Cool and refreshing!

Ingredients:

1 (14 oz) can sweetened condensed milk, chilled

1 (12 oz) container Cool Whip, that's been in the fridge (not freezer)

1 (6 oz) can frozen lemonade concentrate, keep frozen

1 pre-made graham cracker crust

Instructions: 

In a bowl, combine the first 3 ingredients with a spoon.  Pour into prepared pie shell.  Keep in fridge until you're ready to serve.

Italian Beef Sandwich on Onion Rolls

This has been a long time family favorite and these sandwiches are the very first meal I cooked for Erik.  When I told him I was making roast for his first dinner at my house he was expecting a traditional roast with vegetables and was pleasantly surprised by these sandwiches.  I hope you enjoy these sandwiches as much as we do!

Source: My mom

Ingredients:
3-5 pound rump roast
2 good seasons Italian dressing dry packets
1 good seasons ZESTY Italian dressing dry packets
2 cups water
1-2 cups monterey jack cheese
6-8 onion rolls

Instructions:
1. Place the rump roast in a crock pot.  Mix 2 cups of water with all 3 Italian dressing dry packets.  Pour over the rump roast and cook on low for 6-8 hours.

2. Once the meat is cooked, shred and place on a onion roll, top with cheese.  Broil for 1-2 minutes until the cheese is melted and the roll is toasted on the edges.

Cherry Tomato & Asparagus Salad

This was part of my Mothers day 2014 menu.  I served Chicken Salad on Croissants, this salad, sweet potato chips and chocolate strawberries.  Both my mom and Erik's mom enjoyed the Mothers day brunch!


Source - MyRecipes.com

Ingredients:
1 pound asparagus, trimmed and halved
6 cups halved cherry, grape, and pear tomatoes in varied colors
1/2 cup crumbled gorgonzola cheese

1 ripe avocado, cut into cubes 

1 cup sliced basil leaves 

1/4 cup extra-virgin olive oil
2 teaspoons lemon juice
2 teaspoons Dijon mustard
1/2 teaspoon kosher salt
1/2 teaspoon pepper

Instructions:

1. Boil asparagus in a large pot of salted water for 2 minutes. Drain and rinse with cold water.
2. Mix asparagus with remaining ingredients in a large bowl, stirring well to coat evenly with dressing.