Grilled Potato BLT Salad with Blue Cheese Dressing

As evidenced by the archives of my blog, we eat tons of salads in the summer.  I can't get enough of my chopped summer veggie grilled salad, a classic caprese, watermelon feta salad, basic caesar, and everything in between.  And now I have this amazing salad to add to the rotation.

I first made this salad over Memorial Day weekend, and I served it as a side dish to grilled New York Strips.  Wouldn't you know, I all but ignored my perfectly cooked steak, and just totally devoured this salad instead!  I continued the obsession all summer long, making this for lunches quite often, and it makes for a wonderful dinner as well.  I've never made a salad with two dressings, but the combination of the light vinaigrette and the drizzle of rich blue cheese dressing works so well.  The bracing vinaigrette is mellowed by the blue cheese, and the pungent blue cheese is sharpened by the vinaigrette.  Love all around.

I have this bad habit of "remembering" what I need for recipes I've made in the past, and instead of checking the actual source, I just buy what I think I need.  Unsurprisingly, this leaves me short of ingredients quite often, but I've gotten pretty good at improvising.  Last time I made this, I was out of sour cream and buttermilk, and I used Mexican crema and mayonnaise instead with no ill effects.  It's also forgiving for the herbs;  scallions or grated onion work well in place of the chives, or add basil or parsley to the dressing or vinaigrette as well.  You can roast the potatoes instead of grilling, and grilled zucchini is a great addition too.  Basically, this is a super forgiving and adaptable salad, so feel free to take your own liberties with the recipe/  And should you have any potatoes leftover, they are ridiculously addictive dipped into the blue cheese dressing.

Grilled Potato BLT Salad with Blue Cheese Dressing
adapted from Fine Cooking, June/July 2016

There are several components to this salad, but they are all really easy and it comes together quite quickly, especially if you prep the dressing and vinaigrette ahead of time.

Blue Cheese Dressing

• 2 oz blue cheese, crumbled (about 1/2 cup)
• 1/4 cup sour cream, plain yogurt, or mayonnaise
• 1/4 cup buttermilk, creme fraiche, or crema
• 1 tsp chopped dill
• 1 tsp snipped fresh chives
• 1/2 tsp red wine vinegar
• dash of hot sauce
• kosher salt and freshly ground black pepper

For the Vinaigrette

• 1/2 cup red wine vinegar
• 1 small shallot, minced
• 1/2 tsp Dijon mustard
• 2/3 cup extra-virgin olive oil
• kosher salt and black pepper

For the Salad

• 2 lb fingerling potatoes, halved lengthwise, or quartered if very large
• kosher salt
• 24 cherry tomatoes, halved
• freshly ground black pepper
• 1 head of iceberg lettuce, quartered and very thinly sliced (or 2 romaine hearts, halved and thinly sliced)
• 1/2 cup thinly sliced fresh basil
• 6 oz thick-sliced bacon, cooked and crumbled

Prepare your grill to cook at medium-high heat.  

Make the dressing:  In a medium bowl, whisk together the blue cheese, sour cream, buttermilk, dill, chives, vinegar, and hot sauce.  Taste and season with salt and pepper.  Cover and set aside.

Make the vinaigrette:  In a mason jar, combine the vinegar, shallot, and mustard.  Shake well to combine.  Add the oil and shake again, then season to taste with salt and pepper.

Cook the potatoes and make the salad:  Put the potatoes in a medium saucepan and cover with 1 inch of water.  Season with 2 Tbs salt, and bring to a boil over medium high heat.  Boil for 3 minutes, then drain the potatoes in a large colander and rinse with cool water.  

Spread the potatoes on a rimmed baking sheet to completely cool and dry until you're ready to grill.  They can sit for up to 2 hours at room temperature, or up to 8 hours, covered in the refrigerator.

Meanwhile, toss the cherry tomatoes with 1/4 cup of the vinaigrette, 1/2 tsp salt, and 1/2 tsp pepper and set aside.

Toss the potatoes with 1/4 cup of the vinaigrette, 1 tsp salt, and 1/2 tsp pepper.  Grill the potatoes, turning once, for about 3-4 minutes per side, or until they are tender throughout and nicely marked.  Taste and season with additional salt if needed.

In a large bowl, combine the lettuce with basil and about 1/2 cup of the vinaigrette.  Divide evenly among plates and top with potatoes, tomatoes, and bacon, and drizzle with the blue cheese dressing.  Serve.

Smoky Pork, Sweet Potato, and Black Eyed Pea Chili (Crockpot)

Chili recipes are like margarita recipes:  you can never have too many variations.  This particular combination is a little different than a standard chili, but I am totally smitten with it.  Lean pork loin country-style ribs are the meat of choice, and the chili is bulked up by the addition of sweet potatoes and black eyed peas.  I absolutely love black eyed peas, so I knew this would be a big hit -- kind of a southern-style chili almost.  Fragrant spices like chili powder, cumin, and just a pinch of cinnamon give it a nice smoky background, and there's just enough heat to keep things interesting from chipotle chiles.

This chili is also super filling, and pretty healthy.  I know that we're moving into spring and warm weather, but there's always one surprise and unwelcome cold snap before we get there for good.  For that day:  make this chili!

 

Smoky Pork, Sweet Potato, and Black Eyed Pea Chili
adapted from The Healthy Slow Cooker Revolution
serves 6 to 8

• 2 onions, chopped fine
• 6 cloves garlic, minced
• 2 Tbs chili powder
• 2 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 tsp canola oil
• 1 chipotle chile in adobo sauce, minced (seeds optional)
• 3 (15-oz) cans black eyed peas, rinsed and drained (divided)
• 3 cups chicken broth
• salt and pepper
• 1 1/2 lbs boneless country-style ribs, trimmed of visible fat
• 1 1/2 lbs sweet potatoes, peeled and cut into 1-inch pieces
• 2 Tbs minced fresh cilantro

To serve:  diced red onions, cilantro, jalapeños, queso fresco cheese, avocado, etc

In a large microwave-safe bowl, stir together the onions, garlic, chili powder, cumin, cinnamon, tomato paste, oil, and chipotle.  Microwave for 5 minutes, stirring occasionally, until the onions are softened.  Scrape into the slow cooker.

In a food processor or blender, puree one can of the black eyed peas with 1 cup of the broth until smooth.  Transfer to the slow cooker.  Stir in the remaining 2 cups of broth and 1/2 teaspoon of salt.  Season the pork with salt and pepper and nestle it into the mixture.

Make a foil packet for the sweet potatoes:  Place the sweet potatoes on one side of a large piece of aluminum foil and sprinkle with salt and pepper.  Fold the other half of the foil over the vegetables and crimp the 3 open edges to seal.  

Carefully place the packet on top of the stew.

Cover and cook until the pork is tender and can easily be shredded with a fork, 6 to 8 hours on low or 4 to 6 hours on high.  

Transfer the foil packet to a plate and carefully open it, watching for steam.  Use tongs to remove the ribs from the slow cooker and shred them using 2 forks.  Stir the potatoes, shredded pork, cilantro, and the remaining 2 cans of black beans into the slow cooker.  Taste and season with salt and pepper.  

Serve with any toppings or garnishes you'd like!

Hearty Vegetable Chowder

It's really freaking cold outside, and I live in the south.  You northerners have my respect because this cold weather is breaking me.  Especially since various illnesses have been passed around among my kids, and we're pretty much quarantined for at least one week out of ever month.  So needless to say, comfort food has been in great demand around these parts.

This chowder is definitely comforting, and it's reasonably healthy and quite filling and nourishing as well.  It's packed with veggies:  leeks, onions, carrots, celery, and potatoes.  The chowder is finished with a splash of half-and-half for a little richness, and some chives and lemon juice for freshness.  The vegetables are definitely the star here, with the half-and-half and finishing garnishes playing supporting roles.  The end result is supremely satisfying and comforting, and the leftovers reheat wonderfully, giving you a lunch to look forward to!

This is a pretty filling and substantial soup on it's own, but serving it with a nice light salad and flaky buttermilk biscuits makes a great meal out of it.  Here's to staying warm, healthy, and eating good soup!

Hearty Vegetable Chowder

adapted from Cook's Country
serves 4 to 6

• 4 slices of bacon, chopped
• 2 leeks, white and light green parts only; halved lengthwise, sliced thin, and rinsed thoroughly
• 1 cup chopped yellow onion (about 1/2 large onion)
• 4 carrots, peeled, halved lengthwise, and cut into 1/2-inch pieces
• 2 celery ribs, halved lengthwise and cut into 1/2-inch pieces
• 1 1/2 lbs russet potatoes, peeled and cut into 1-inch pieces
• 1 tsp minced fresh thyme
• kosher salt and freshly ground black pepper
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 bay leaf
• 1/2 cup half and half
• 1 Tbs minced fresh chives, plus more for serving
• juice of 1/2 lemon

Cook the bacon in a Dutch oven or large saucepan over medium heat until the fat is rendered and the bacon is crispy, 7 to 9 minutes.  Use a slotted spoon to remove the bacon to a paper towel-lined plate, leaving the fat in the pot.  

Stir in the leeks, onion, carrots, celery, 1/2 teaspoon of pepper, and 1 teaspoon of salt.  Cook until the leeks are translucent and the vegetables are beginning to soften, about 8 minutes.  Add the potatoes and cook, stirring constantly, for about 2 minutes.  Stir in the garlic and thyme and cook 30 seconds.

Add the broth and the bay leaf and bring to a boil.  Reduce heat to medium-low, cover, and and simmer until the vegetables are tender, stirring occasionally, about 20 minutes.

Discard the bay leaf.  Transfer 2 cups of the liquid to a blender, and use a slotted spoon to transfer 1 cup of the vegetables to the blender as well.  Puree until smooth, about 1 minute (be sure to open the vent on your blender and cover it with a towel, to prevent explosions!).  

Stir the processed soup back into the pot, and then stir in the half-and-half, chives, and lemon juice.  Season with salt and pepper.  Top each portion with a sprinkle of chives and the reserved bacon, and serve.

Bourbon-Braised Steaks with Chipotle Sweet Potatoes (Crock Pot Meal)

 

Let's go ahead and get it out of the way by saying that this dinner will never win a beauty pageant.  It's just not pretty food.  But it's definitely tasty food.  Say this with me.  "Bourbon-Braised Steaks with Chipotle Sweet Potatoes."  And then say this with me.  "Crockpot."  Meaning, you throw a bunch of stuff together in the morning, then come home to an amazing and delicious dinner waiting for you.  Oh and also:  this is under 500 calories per serving, so you can still keep your New Year's healthy eating resolutions.

You use a very inexpensive cut of meat, blade steak.  It is pretty tough, but when cooked low and slow, it becomes fork-tender.  Seriously, I wish I'd taken a picture of it "cut" to show you.  It basically turns into your own little individual pot roast.  But a pot roast that's served with a bourbon sauce.  And over sweet-spicy chipotle sweet potatoes.

You guys know I'm a major fan of the America's Test Kitchen Slow Cooker Revolution cookbooks, and they just released a new one, which focuses on healthy dinners.  One of the major issues I have with a lot of crock pot recipes is that you end up trading healthy for convenience.  This cookbook is full of lightened up crockpot recipes - from lightened up versions of some favorite comfort foods to lean proteins, to vegetables, healthy soups and stews… it's really awesome.  I can't wait to make more from it, and if this recipe is any indication, it may very well become my favorite cookbook!

 

Bourbon-Braised Steaks with Chipotle Sweet Potatoes
adapted from ATK's Healthy Slow Cooker Revolution
serves 4

• 1 medium yellow onion, chopped
• 1 Tbs tomato paste
• 1 tsp canola oil
• 1/2 tsp ground coriander
• 1 clove garlic, minced
• 1/2 cup reduced-sodium beef broth
• 1/4 cup bourbon or whiskey
• 1 Tbs worcestershire sauce
• 2 tsp instant tapioca
• 4 (6-8 oz) beef blade steaks, trimmed of all visible fat
• kosher salt and freshly ground black pepper
• 2 lbs sweet potatoes, peeled and cut into 1-inch pieces
• 1 chipotle chile in adobo sauce, finely chopped
• 1 tsp grated lime zest
• 1 Tbs lime juice
• 1/4 cup milk
• minced fresh cilantro

In a microwave-safe bowl, stir together the onion, tomato paste, oil, coriander, and garlic.  Cook 5 minutes, stirring occasionally, until the onion is softened.  Transfer to the slow cooker.

Stir in the broth, bourbon, Worcestershire sauce, and tapioca.  Generously season both sides of the steaks with salt and pepper, and nestle them into the slow cooker as well.

Loosely tie the sweet potatoes in a cheesecloth bundle;  Gently lay the bundle on top of the steaks.

Cover and cook until the steaks are fork-tender and the potatoes are cooked through and tender as well, 8 to 9 hours on low or 5 to 6 hours on high.

Carefully transfer the potatoes to a large bowl.  Mash with a potato masher until they are mostly smooth, then stir in the chipotle, lime zest and juice, and milk.  Season with salt and pepper to taste.  

Transfer the steaks to a serving platter and cover loosely with foil.  Rest for 5 minutes.  Meanwhile, use a spoon to skim off any visible fat from the top of the sauce, then transfer the sauce to a small bowl.

Serve the steaks over the potatoes, and spoon the sauce over the top.  Garnish with cilantro.

Skillet Chicken Shepherd's Pie

I've never been a big fan of shepherd's pie.  I don't have a good reason other than it's… just not my thing I guess.  But when I saw this version of shepherd's pie in the new Cook's Country Magazine, I couldn't resist.  I mean, look at those potatoes!  Look at that filling!  It's basically a chicken pot pie topped with buttery potatoes, then baked.  Nothing wrong with that, eh?

This shepherd's pie varies from the classic version in that it uses chicken instead of lamb (duh), but also in the potatoes.  Typically, a shepherd's pie is topped with mashed potatoes.  But in my experience, they often get dried out in the oven.  This version simply tosses cooked potatoes in butter, salt, and pepper, then spoons them over the filling.  An egg wash gives them a nice crispy top and pretty golden color, and I promise you this is world's better than dried out gummy mashed potatoes.

This was a huge hit with my whole family, and it's definitely becoming a new favorite in my house.  As we hunker down for what is sure to be a long, cold winter, I'm happy to have this comforting, delicious recipe in my repertoire.

Chicken Shepherd's Pie
barely adapted from Cook's Country, December/January 2015

• 2 lbs bone-in, skin-on chicken thighs, trimmed of excess fat
• kosher salt and freshly ground black pepper
• 6 Tbs unsalted butter, divided
• 1 onion, chopped
• 3 medium carrots, peeled, halved lengthwise, and cut into 1/2-inch thick slices
• 2 large cloves of garlic, minced
• 2 tsp minced fresh thyme
• 1/4 cup dry sherry or dry white wine
• 1 1/2 cups chicken broth
• 2 lbs russet potatoes, peeled and cut into 1-inch chunks
• 2 Tbs cornstarch
• 1 cup frozen peas, thawed
• 1 Tbs lemon juice
• 1 large egg, lightly beaten with 1 Tbs water

Adjust the oven rack to the upper-middle position and heat to 375 degrees F.  

Pat the chicken dry and season both sides generously with salt and pepper.  Melt 1 tablespoon of the butter in an oven safe 10-inch skillet over medium-high heat.  Cook the chicken in 2-3 batches, about 5 minutes per side, or until the chicken is well-borwned.  Transfer to a plate and pour off all but about 2 tablespoons of the fat from the skillet.

Return the skillet to heat and add the onions, carrots, and a large pinch of salt and pepper.  Cook, stirring often, until they are just softening, about 5 minutes.  Add the garlic and thyme and cook an additional 30 seconds.  Stir in the sherry and cook until most of the liquid has evaporated, about 1-2 minutes, scraping up any browned bits from the bottom of the pan with a wooden spoon.  Stir in the broth.

Return the chicken and any accumulated juices to the skillet, skin-side up.  Bring to a boil, reduce heat to medium-low, and cover.  Cook until the chicken registers 175 degrees on an instant-read thermometer, about 12 to 14 minutes.  

Remove the skillet from heat and use tongs to transfer the chicken to a clean plate.  Once he chicken is cool enough to handle, shred it into bite-sized pieces, discarding the skin and bones.

Meanwhile, place the potatoes in a medium saucepan and cover with about 1 inch of water.  Stir in 1 tablespoon of salt, and bring to a boil over high heat.  Reduce the heat to medium and cook at a strong simmer until the potatoes are fork-tender, about 10-12 minutes.  

Drain the potatoes and return to the pot.  Return the pot to the stove and cook over low heat, stirring gently, until all of the water has evaporated.  This will only take about 1 minute or so.  Remove from heat and gently stir in remaining 5 tablespoons of butter, 1/4 teaspoon of salt, and 1/2 teaspoon of pepper.  Taste and season with additional salt and pepper as needed.  Cover and set aside to keep warm.

Whisk the cornstarch together with 3 tablespoons of water.  Return the skillet with the broth and vegetables to the stovetop and bring to a boil.  Slowly whisk in the cornstarch  mixture, and cook until the thickened, 1 to 2 minutes.  Remove from heat, stir in the peas, lemon juice, and shredded chicken, and season to taste with salt and pepper.

Spoon the potatoes over the entire surface of the filling.  Brush the potatoes with the egg.  

Bake in the oven until the pie is bubbling, about 15 minutes.  Turn the oven to broil and cook until the potatoes are golden-brown, 3 to 5 minutes.  Cool for 15 minutes before serving.

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust

On my Thanksgiving table there are non-negotiables.  Turkey, duh.  Gravy, cranberry sauce, a legit green vegetable, mashed potatoes, and sweet potatoes.  I will forever and ever have a soft spot for sweet potatoes topped with marshmallows.

And while I'll never turn down those ubiquitous marshmallow sweet potatoes, I can't help but cringe a bit as well.  I mean, have you ever made a classic sweet potato casserole?  Do you know how much sugar is in there?  Cups.  CUPS of sugar, in a "vegetable" side dish.  No wonder they're so good!  You might as well just move that pyrex to the dessert table.

So for the past few years I've been making sweet potatoes that highlight the actual sweet potatoes, and qualify as a reasonable side dish, not a dessert disguised as a vegetable.  And this year, I finally found the ultimate sweet potato dish.  Mashed sweet potatoes.  Apples.  Bourbon.  And an herbed pecan crust.  Yeah, this is good stuff.

In lieu of actual spices to this dish, whole spices are simmered with cream and then strained out, leaving behind a whisper of scent and subtle flavors.  The bourbon lends a gentle smoky, sweet flavor.  And the apples contrast to the sweet potatoes both in texture and sweetness.  The tartness of the granny smiths works really well with the lightly spiced sweet potatoes.  The crispy bread crumb and pecan topping gives the dish much-needed texture and crunch, rounding out the whole thing perfectly.  This recipe highlights the actual sweet potatoes, rather than disguising them in mounds of sugar and marshmallows.  I think it's safe to say that I've finally found the perfect sweet potato dish.  No question.

 

Bourbon Sweet Potato and Apple Casserole with a Pecan Crust
barely adapted from Fine Cooking, Holiday Dishes 2014
serves 8

• 3 lbs sweet potatoes (about 3 large)
• 4 Tbs unsalted butter
• kosher salt and freshly ground black pepper
• 4 oz toasted pecans
• 4-5 slices rustic white bread (such as sourdough or country bread), torn into pieces
• 2 Tbs fresh parsley leaves
• 1 cup heavy cream
• 1 inch fresh ginger, sliced as thinly as possible
• 2 whole star anise
• 1 cinnamon stick
• 3 Tbs bourbon
• 1 1/2 tsp vanilla extract
• 3 large Granny Smith apples, peeled, cored, and thinly sliced

Preheat the oven to 400 degrees.  Prick the sweet potatoes all over with a fork and arrange on a baking sheet.  Bake for 55 to 60 minutes, or until they are completely tender when pierced with a fork.  Let them rest until they are cool enough to handle.*   Reduce the temperature to 375 degrees.

Discard the skins and put the flesh in a mixing bowl.  Use a fork or potato masher to mash the potatoes (they don't have to be perfectly smooth!).  Set the bowl aside.

To make the crumb topping, combine the pecans, bread, and parsley in a food processor.  Pulse until the nuts and bread are coarsely chopping.  Transfer to a small mixing bowl.  Melt 2 tablespoons of the butter and mix into the bowl, along with a generous pinch of kosher salt.  Set aside.

To infuse the cream, combine the heavy cream, ginger, star anise, and cinnamon stick in small saucepan.  Bring to a boil, watching carefully so it doesn't boil over.  Remove from heat immediately, cover, and let steep for 15 to 20 minutes.  Strain through a fine-mesh strainer into a liquid measuring cup, pressing down on the solids to extract as much liquid as possible.  Stir in 2 tablespoons of the bourbon, the vanilla extract, and 1/4 teaspoon of salt.  

While the cream-spice mixture is steeping, melt the remaining 2 tablespoons of butter in a 12-inch skillet over medium-high heat.  Add the apples, season with 1/4 teaspoon of salt, and toss well.  Increase the heat to high, and cook, stirring frequently, until the apples are softened and lightly browned, 5 to 6 minutes.  

Remove from heat and stir in the remaining tablespoon of bourbon.  Stir until it evaporates, which should only take a few seconds.  Stir in 1/3 cup of the infused cream.  

To assemble the casserole, lightly grease a shallow 3-quart baking dish (such as a 9x13 inch dish).  Stir in the remaining cream to the mashed sweet potatoes, and season generously with salt to taste.  

Arrange the apples across the bottom of the baking dish, then spread the sweet potatoes over the apples in an even layer.**  Sprinkle the pecan-crumb mixture over the sweet potatoes.

Bake at 375 degrees until the crumb topping is dark brown and the casserole is heated through, about 25 minutes.  Serve.

*This is a great thing to do ahead of time.  Bake your sweet potatoes off at least a day in advance, then when you are ready to assemble, you have them ready to go.

**At the point, the casserole and the crumb topping can be stored (seperately) in the refrigerator overnight.  When ready to bake, sprinkle the topping over the sweet potatoes and add a few extra minutes to the cooking time.

(Make Ahead) Goat Cheese Mashed Potatoes

 

So I had mashed potatoes as my lunch yesterday.

Ohhhh boy.  These potatoes.  In the words of Uncle Jesse, "Have mercy."  They're really really good.  I feel like I could probably just stop right here, because really, these need no further explanation.  But I'm verbose and annoying, so I'll keep going.

While these are goat cheese mashed potatoes, they aren't JUST goat cheese mashed potatoes.  There's also garlic.  Lots of it.  And herbs.  And butter.  And Parmesan cheese.  They are impossibly creamy and rich, and I'd venture to say that they could easily be the best dish on your Thanksgiving table.

The Barefoot Contessa really hit it out of the park with these.  Because not only are the incredibly delicious, but you can prep the whole dang thing ahead of time and just bake it off on Thanksgiving day.  No muss, no fuss.  No leftovers.

Make Ahead Goat Cheese Mashed Potatoes
barely adapted from Ina Garten, The Barefoot Contessa Make it Ahead
serves 6 to 8

• 3 lbs Yukon Gold Potatoes, peeled and cut into 1-inch pieces
• 5 large garlic cloves
• Kosher salt and freshly ground black pepper
• 8 oz garlic and herb goat cheese, at room temperature
• 4 Tbs unsalted butter, at room temperature
• 1 1/2 cups sour cream
• 3/4 cup milk
• 1/2 cup freshly grated Parmesan cheese
• snipped fresh chives, for serving

Preheat the oven to 375 degrees.  Grease a 9x13 inch baking dish and set aside.

Place the potatoes, garlic, and 1 tablespoon of salt in a large pot.  Fill with water so that the potatoes are all completely submerged.  Bring to a boil over high heat, then reduce to a simmer and cook for 20 to 25 minutes, or until the potatoes are fork-tender.

Drain the potatoes and garlic, then transfer to the bowl of a stand mixer fitted with the paddle attachment.*  Beat at medium-low speed until the potatoes are smooth, then while they are still hot use a wooden spoon to mix in the goat cheese, butter, sour cream, milk, 2 teaspoons of salt, and 1 teaspoon of pepper.  Taste and season with additional salt and pepper as needed.

Pour the mixture into the prepared baking dish and sprinkle parmesan over the top.  Bake 30 to 40 minutes, or until the potatoes are bubbly and lightly browned.  Sprinkle with fresh chives and serve hot.

*Alternatively, you could use a food mill/potato ricer, or just a potato masher and mash the potatoes by hand.

**To make it ahead, assemble the dish, including the parmesan, and refrigerate for up to 3 days.  Bake before serving.

(Crockpot) Potato, Cheddar, and Ale Soup

Guys.  It is really freaking cold outside.  I know I'm a southerner, and I have a low tolerance for cold weather, but come on.  Below freezing in November?  This is Georgia, not Minnesota!  I know the rest of the country is experiencing the same low temperatures, so let's all bundle up together and eat comfort food, sounds good?

What kinds of foods do you eat when it's frigid outside?  I always go for soups, stews, and chili.  They are the quintessential cold weather food.  And this Potato, Cheddar, and Ale Soup is basically the perfect cold-weather comfort food.  It's full of carbs, cheese, it's warm and comforting, and there's beer involved.  I think that covers all the bases.

What's more, this is a crockpot meal, so it's the perfect soup to set and go.  Just a few minutes of work when you're ready to serve, and you have a hot, comforting bowl of cheesy comforting goodness on the table.

Winter, I may hate you, but I love your comfort food.

Potato, Cheddar, and Ale Soup
barely adapted from Slow Cooker Revolution, Volume 2

• 1 1/2 lbs yukon gold or russet potatoes, peeled and cut into 1/2-inch pieces
• 1 medium onion, chopped (about 1 cup)
• 2 Tbs canola oil
• 2 cloves garlic, minced
• 1 tsp minced fresh thyme
• 1 tsp dried mustard
• kosher salt and pepper
• 3 1/2 cups chicken broth
• 1 cup beer, preferably a lager*
• 2 cups shredded sharp cheddar cheese
• 1/2 cup heavy cream
• 3 scallions, sliced thin

Combine the potatoes, onion, oil, garlic, thyme, mustard, and 1 teaspoon of salt in a microwave safe bowl, and microwave 5 minutes, or until the onions are tender.  Transfer the the slow cooke, and stir in the broth and beer.  Cover and cook on low for 4 to 5 hours, or until the potatoes are tender.

Working in 2-3 batches, puree the soup in a blender until smooth.  Return the soup to the slow cooker and stir in the cheddar until evenly melted, then whisk in the cream.  If the soup seems too thick, add a bit more broth.  Taste and season with salt and pepper.

Serve, sprinkling each serving with scallions and extra cheddar.

*You really want to go with a mild lager for this.  Stronger flavored ales can create a biter aftertaste.  

Spicy Chicken with Sweet Potato, Black Bean, and Cranberry Salsa

 

Maybe it's just the cynic in me, but anytime I see bloggers post "Day in the Life" posts, I assume that they wait for a busy day, or else save up all their errands and tasks to seem busier and more productive…. or they fake it to provide enough details that would be interesting to the rest of the internet world.  Because I know the majority of my own "day in the life" post would be pretty boring and mundane (or maybe even terrifying if it's a day that all my kids are home ;)).  However, every now and then I have a super busy and productive day, and I think to myself that it would be a day worthy of sharing, and I look like a rock star.  Then I remind myself that no one really cares about the minutiae of the life of a stay-at-home mom, and I go about my business.

Anywhoo, the day that I made this chicken was such a day.  I won't bore you with the details and minute-by-minute breakdown, but suffice to say, I was a busy bee.  As an aside, do you ever feel like the busier you are, the more efficiently you work?  I swear that the days that I have nothing pressing going on are my laziest and most unproductive days!

So all of this is to say that these were the thoughts I was having while I made this chicken dinner.  I was going out with friends for dinner that night, but I still wanted to feed the rest of the family something tasty and healthy.  And then I felt slighted that they all got to eat this for dinner without me, because it was GOOD.  The chicken is rubbed with a smoky, spicy spice blend, then quickly cooked on the stove top. The salsa doubles as a side, and the combo of the sweet potatoes, black beans, and cranberries was spot on.  Add some cilantro, peppers, and a simple lime dressing, and it creates a beautiful, healthy, and flavorful salad.  We especially loved the bursts of sweetness from the cranberries when paired with the smoky spice of the chicken.  The mixture also tastes great stuffed into a quesadilla with some pepperjack cheese.  And I'd definitely recommend serving this with chips and guacamole on the side.

At this time of year, we are all busy and frazzled, so it's always nice to have a healthy, quick meal in your back pocket.  Joey and I loved this so much, and I can't wait to make it again soon.  Maybe I'll even make it on a lazy day.

Spicy Chicken with Sweet Potato, Black Bean, and Cranberry Salsa
adapted from Fine Cooking, November 2014

• 4 Tbs canola oil
• 2 medium sweet potatoes, peeled and cut into 1/2-inch dice
• kosher salt
• 2 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground cayenne
• 1 tsp smoked paprika
• 4 boneless, skinless chicken breast halves, pounded to even thickness (about 1 inch thick)
• 1 large garlic clove, mashed to a paste with a fork
• juice of 1 lime
• 1 (15-oz) can black beans, drained and rinsed
• 1/3 cup finely chopped bell pepper
• 1/4 cup finely diced red onion
• 1 jalapeño, seeds and ribs removed, chopped (optional)
• 1/4 cup dried cranberries, roughly chopped
• 1/4 cup chopped fresh cilantro
• freshly ground black pepper

Heat 1 tablespoon of the oil in a 12-inch nonstick skillet over medium heat.  Add the sweet potatoes and cook, stirring occasionally, until almost tender, about 10 minutes.  Stir in 1/2 teaspoon of salt and 1/4 cup of water.  Cover and cook for 1 minute.  Uncover and cook, stirring frequently, until the sweet potatoes are tender and the water has evaporated, about 3 minutes.  Transfer to a medium bowl and set aside.

Meanwhile, combine 1 teaspoon of the salt with the chili powder, cumin, cayenne, and paprika in a small bowl.  Rub the spice blend all over the chicken.

Heat 1 tablespoon of the oil in the now-empty skillet over medium-high heat.  Cook the chicken 3-4 minutes on each side, or until it is cooked through.  Transfer to a plate, cover loosely with foil, and allow to rest for 5 minutes.

As the chicken is cooking and resting, make the salsa.  In a small bowl whisk together the garlic, lime juice, and remaining 2 tablespoons of canola oil.  To the sweet potatoes, add the black beans, onions, peppers, cranberries, and cilantro.  Pour the dressing over the mixture, then toss gently to combine.  Taste and season with salt and pepper as needed.

To serve, slice the chicken and serve with the salsa.

Parmesan-Truffle Oven Fries

When it comes to eating French fries, I am admittedly kind of a snob.  I like them to be hand-cut, nice and crispy, and really salty… almost bordering on too salty.  When I come across fries that meet my trifecta, I am pretty much powerless against them.  Can't.  Stop. I don't order fries that often in restaurants, but I always make sure to test a few of Joey's.  Much to his annoyance.  Joey doesn't share food! (can't ever help myself from making a Friend's reference).

And this might put me in the "weirdo" category, but I don't like ketchup on my perfectly cooked and salty fries.  The ketchup dilutes the perfection of the fries and is totally unnecessary.  Sorry ketchup-fiends.  And don't even try putting a cup of mayo down for dipping.  Gag.

However, I will partake in fries that are alternatively seasoned.  Such as say… a parmesan-truffle fry, perhaps?  Yes and yes.

Parmesan-truffle fries have been popping up on the menus of trendy pubs and restaurants for the past several years, and I'm pretty much always going to order them if they're available.  I throw out my "fry trifecta" rule for these fries because…. parmesan.  and truffles.  They are decadent, earthy, salty, and cheesy.  Love at first bite.  Or whiff.  Because is there a smell that's more enticing than that of truffles?

So naturally I set out to make parmesan-truffle fries at home.  I prefer to make oven fries when I'm cooking at home, and to be able to make them slightly healthier was definitely a bonus.

The fries are cooked in a mixture of vegetable oil and truffle oil; so the truffles aren't overwhelming, just a nice background flavor.  A healthy sprinkle of parmesan cheese after cooking finishes them off, and there you have it.  Gourmet fries at home.

I made these alongside what is probably the most amazing Philly Cheesesteak sandwich ever (it had short ribs, omg.  Will be sharing soon).  And Joey asked me to marry him all over again.  Good thing too.  Because I need to keep stealing his French fries.

Parmesan-Truffle Oven Fries
adapted from Cook's Illustrated's Oven Fries

This method is how I always cook oven fries.  So whether you want the Parm-truffle variety (which you should) or you're going basic, this preparation is by far the best one I've ever come across.

• 3 russet potoates (about 8-12 oz each)
• 3 Tbs truffle oil*
• 2 Tbs vegetable oil
• kosher salt and freshly ground black pepper
• freshly grated parmesan cheese, for serving
• freshly snipped chives, for serving

Preheat the oven to 475 degrees and adjust the oven rack to the lowest position.

Peel the potatoes, halve them lengthwise, then cut each half into 4-6 even wedges.

Place the potato wedges in a large bowl filled with hot tap water.  Soak for 10 minutes, then drain and dry on a lint-free kitchen towel (or a double layer of paper towels).  Pat thoroughly with another towel to dry completely.  Toss with 1 tablespoon of the truffle oil.

Meanwhile, coat a large rimmed baking sheet with 2 tablespoons of truffle oil and 2 tablespoons of vegetable oil, using a pastry brush to cover the entire pan with the oil.  Sprinkle evenly with 3/4 teaspoon of salt and 1/4 teaspoon of pepper.

Arrange the potato wedges in a single layer on the baking sheet.  Sprinkle lightly with salt.  Cover tightly with foil and bake 5 minutes.

Remove the foil and continue to bake until the bottoms of the poatoes are spotty golden brown, an additional 15 to 20 minutes.

Using a spatula and a pair of tongs, flip the potatoes, keeping them in a single layer.  Return to the oven and bake until the fries are golden-brown and crisp, 5 to 15 minutes longer, rotating the pan as needed if the fries are browning unevenly.

Transfer the fries to another sheet of paper towels or a kitchen towel to drain the excess oil.  Sprinkle with more salt to taste and toss to combine.  Before serving, sprinkle generously with freshly grated parmesan cheese and freshly-snipped chives.

*In my experience, the intensity of truffle oils vary by brand, and by age.  So if your bottle of truffle oil isn't very strongly scented, I'd recommend using 4 Tablespoons of truffle oil and 1 Tablespoon of vegetable oil.  If your oil is very fresh and fragrant, stick to 3 tablespoons.

Farmer's Market Roasted Vegetable Salad

 

Do you go to the farmer's market over the weekend?  We love going on Saturday mornings.  The kids get to eat popsicles and crepes, and I get to peruse the stalls and pick out beautiful produce, fresh flowers, good meats, eggs, cheese… it's pretty much my favorite time of the week.  Oftentimes I have a plan of what to buy, and what I'm going to make with it.  But I'm also a pretty bad impulse shopper, and sometimes I just can't help myself.  Exhibit A:  Lima beans.  Or butter beans, if you're from the south.

Look, I know they have a bad reputation and some would put them in the "gross vegetable" category, but hear me out.  When they're fresh, and when they're cooked and seasoned properly, they are one of my favorite veggies.  They're creamy and buttery, and absolutely delicious.

So back to the farmer's market and impulse purchases.  Between our weekly produce delivery, and our trips to the farmer's market, there's been no shortage of amazing food in our fridge this summer.  I took that gorgeous produce and made a wonderful salad with it.  Here's what's going on in there:  roasted potatoes, okra, corn, lima beans, and onions, dressed with a lemon-rosemary vinaigrette.  It's delicious hot and right out of the oven, it's great at room temperature, and it's wonderful served chilled over a bed of greens.  What I'm saying here, is that it's just a really great dish!

I served this with my Peach Chutney and Goat Cheese Burgers, and it was a wonderful meal.  And then I enjoyed the salad leftovers for lunch the next few days.

This is pretty infinitely adaptable as well:  add some squash or zucchini, maybe sprinkle some goat cheese or feta over the top, add some fresh tomatoes at the end, mix up the veggies… the sky's the limit here.

Farmer's Market Roasted Vegetable Salad
adapted from Food and Wine (via Elly Says Opa)

• 2 lbs small potatoes, such as red-skinned, yukon gold, or fingerling
• 2 large fresh rosemary sprigs, plus 1/2 tsp minced fresh rosemary
• 1/4 cup olive oil
• kosher salt
• freshly cracked black pepper
• 3/4 lb okra, tops and tips trimmed off
• 2 ears corn
• 2 cups fresh (rehydrated) lima beans, rinsed and picked through
• juice of 1/2 lemon
• 1 tsp Dijon mustard
• 1 shallot, finely minced

Preheat the oven to 450 degrees Fahrenheit.  

Halve the potatoes lengthwise and toss with 2 tablespoons of oil, rosemary, 3/4 tsp salt, and 1/2 tsp pepper.  Arrange in a single layer on a rimmed baking sheet, and cook for 20 minutes, stirring once halfway through.  Add the okra to the pan, and stir to combine.  Arrange the corn on the edge of the pan, and cook an additional 20 to 30 minutes, or until the potatoes are well-browned and tender, and the okra is cooked through.  When cool enough to handle, cut the corn off the cobs.

Meanwhile, bring a medium saucepan of water to a boil.  Add 1 teaspoon of salt and the lima beans, and cook until the lima beans are fork-tender and soft, 15 to 20 minutes.  Drain and set aside.

In a large bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, dijon, 1/2 tsp salt, 1/2 tsp pepper, remaining rosemary, and shallot.  Add the roasted vegetables and lima beans, and toss well to coat with the dressing.  Serve immediately, at room temperature, or chilled.

Creamy Sausage & Spinach-Stuffed Baked Potatoes

 

According to my kindergartener, the months of March and April are spent in a tug-of-war between winter and spring.  Winter is holding on tight, trying to force a few more cold days, while spring is trying its hardest to warm things up and get plants and flowers to bloom.  I thought that was a pretty apt description, and I for one am rooting for spring.  Caroline, however, is having a mental tug-of-war, herself.  On the one hand, she loves playing outside and planting flowers.  But on the other hand, "the cold never bothered [her] anyway."  Yes, she really says that; and yes, she is obsessed with Frozen and Queen Elsa.

Today was certainly a tug-of-war between the two seasons.  It wasn't terribly cold, but there was a definite chill in the air, it was overcast all day, and there were intermittent rain showers throughout the day as well.

Days like this mean comfort food for dinner, and these potatoes fit the bill nicely.  Baked potatoes are one of my favorite foods, but what if you stuff them with a creamy and cheesy mixture of sausage, tomatoes, and spinach?  Pretty wonderful.  This is total comfort food, but a little outside the normal comfort food triangle of pasta-casserole-pot roast.  I get burnt out a bit on some of the typical comfort foods, and this was a nice change of pace.

I took advantage of nap time to make dinner - baking the potatoes and mixing up the filling.  But it was pretty quick, and could definitely be done at dinnertime as well.  Or, you could bake the potatoes and cook the filling the night before, then just reheat when it's time to eat, making this a pretty great make-ahead meal.  I served these potatoes with some roasted asparagus, and it was a hit all-around.  It's practically a complete meal on its own, so just serve it with your veggie or salad of choice and call it a day.

Who will win the tug-of-war this week?  I'm still pulling for spring!

Creamy Sausage & Spinach-Stuffed Baked Potatoes
adapted from Weeknights with Giada
serves 4

• 4 (8 to 10-oz) russet potatoes, scrubbed clean
• 2 Tbs olive oil, divided
• 1 cup diced yellow onion (1 small)
• kosher salt and freshly ground black pepper
• 3 cloves garlic, minced
• pinch of red pepper flakes
• 8 oz sweet or spicy turkey sausage, casings removed (or a combo of the two)
• 1 1/2 cups marinara sauce
• 4 cups baby spinach
• 1/2 cup (4 oz) mascarpone cheese
• 1/2 cup grated Parmesan cheese, plus more for serving
• 3 Tbs chopped fresh basil leaves

Preheat the oven to 375 degrees.

Brush the potatoes with 1 tablespoon total of the olive oil, and sprinkle generously with salt and pepper.    Poke several holes in the tops with a fork, then bake in s single layer on a baking sheet for 45 minutes to 1 hour, or until they are tender when pierced with knife.

Meanwhile, heat the remaining oil in a large skillet over medium-high heat.  Add the onion, 1 teaspoon of salt, and 1/2 teaspoon of pepper.  Cook, stirring often, about 3 minutes.  Stir in the garlic and red pepper flakes and cook until fragrant, about 1 minute.  Add the sausage, and use a wooden spoon to break it into bite-sized chunks.  Cook until browned and cooked through, 5 to 7 minutes.

Stir in the marinara sauce and spinach.  Bring the mixture to a low boil and cook until the spinach is wilted.  Remove from heat and stir in the mascarpone, parmesan cheese, and 2 tablespoons of the basil.  Taste and season with additional salt and pepper if needed.

Once they are cool enough to handle, cut a slit in the top of each potato and gently squeeze the ends to form an opening.  Use a fork to break up the insides  bit, then season lightly with salt and pepper.

Spoon the sausage mixture into each potato, garnish with the remaining basil, and serve, passing the extra parmesan at the table.

Bacon, Potato, and Caramelized Onion Pizza

Do I post too much pizza here?  Is there such a thing as too much pizza?  I don't think there is.

This pizza is a thing of beauty.  Allow me to break it down for you:  Chewy, perfect pizza dough.  Sweet caramelized onions.  Carb-o-licious roasted potatoes.  Salty bacon.  Mozzarella and gruyere.  Are you drooling yet?

I know that potatoes on pizza seem kind of odd and maybe a tad redundant (carbs + carbs?), but they provide a nice earthy flavor and wonderful added texture to the pizza.  They are briefly roasted, just to cook them through, and then once they are added to the pizza, they get beautifully browned and crispy. The old adage of "Bacon makes everything better" is certainly true here as well.

I typically let the seasons guide me in my pizza-making, using as much fresh and seasonal produce as I can.  That sadly doesn't work as well in the winter, but this is a great option if you are like-minded about that sort of thing.  It's definitely a hearty and indulgent pizza, but when served alongside a leafy green salad with beets and oranges, it is a lovely and seasonally appropriate meal.

We're hunkered down in the cold along with the rest of the country, and as if you needed another reason to make a pizza - having your oven on for this will really warm up your kitchen for you!

Bacon, Potato, and Caramelized Onion Pizza
barely adapted from Annie's Eats

• 1 cup thinly sliced small potatoes, such as fingerling, red potatoes, or Yukon golds
• 2 Tbs olive oil, divided, plus more for brushing
• Salt and pepper
• 1 large onion, halved pole-to-ple and thinly sliced
• Pinch of sugar
• 1 lb pizza dough
• cornmeal, for sprinkling
• 1 cup shredded mozzarella cheese
• 1 cup shredded shredded gruyere cheese
• 3 slices bacon, cooked until crisp, and crumbled

• Preheat the oven to 400˚ F, and place your pizza stone in the oven.  Line a baking sheet with parchment paper or foil. In a bowl, combine the sliced potatoes with 1 tablespoon of the olive oil and season with coarsely ground salt and pepper. Arrange in a single layer on the prepared baking sheet.
  Bake, flipping the slices over once, until the potatoes are just beginning to brown, about 10-15 minutes. Remove from the oven and let cool.  
  Meanwhile, make the caramelized onions.  Heat the remaining tablespoon of olive oil in a 12-inch skillet over medium heat.  Add the sliced onions to the pan, and stir in the sugar, salt, and pepper.  Reduce the heat to medium-low.  Cook the onions, stirring occasionally, until golden brown and fully caramelized, about 15-20 minutes.  Remove from heat and set aside.
  To make the pizza,  increase the temperature to 500˚ F, and preheat it for at least 30 minutes.  Roll and stretch out the the pizza dough into a 12-14 inch round on a piece of parchment paper that's been sprinkled with cornmeal.  Brush the perimeter of the dough with olive oil, and then sprinkle about two thirds of the shredded cheeses over the dough. Top with the caramelized onions, potato slices, and crumbled bacon, arranging them as evenly as you can over the cheeses. Sprinkle with the remaining shredded cheese.
  Transfer the pizza to the preheated pizza stone, and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and allow to cool slightly before slicing and serving.

Flat-Roasted Chicken with Tiny Potatoes

 

I have a pretty big confession to make:  I've never made a roast chicken that I liked.  I feel like there's always something off about it.  Either the skin is too browned... or it's not crispy enough... or the breast is overcooked, while the legs are undercooked... or it's too salty... or it's too bland.  That is, until I made this flat-roasted chicken.  This chicken is perfection.

I've never really understood it when famous chefs say that a roasted chicken would be their "last meal."  I mean, come on, that's so boring!  Pick something better!  But after eating this chicken, I can totally see it.  The skin was gloriously crispy and salty.  And the meat itself was perfectly cooked, juicy, and well, perfect.  From the first bite to the last bite, I couldn't stop gushing about this meal.

There are a few keys to this chicken:

1. Buy a smaller bird.  3-3 1/2 pounds is perfect.  You'll also want it to be as "clean" as possible.  Meaning, go for the pastured, organic chicken.  With something as simple as this, it's important to use the best quality ingredients.  
2. Don't be shy with the salt and pepper.  It won't be too salty.  When I say be generous, be generous.
3. Spatchcock this bad boy.  If you're unfamiliar, this means to cut out the backbone, which is what allows you to flat-roast it.  I'll admit, the idea made me pretty squeamish, but just watch this you-tube video, and go for it.  It took less than 5 minutes.  Spatchcocking not only allows you to cook an entire chicken in less than 45 minutes, but it's the key to that super-crispy and perfectly browned skin.  
4. Tiny potatoes.  They are usually sold in cute little mesh bags in the grocery store.  These were multicolored, and Caroline really got a kick out of eating purple potatoes.  As the fat renders off the chicken, it melts into these potatoes, and they are sinfully rich, buttery, and totally delicious.  Don't skip these!
5. A sprinkling of fresh thyme and a squeeze of lemon juice to finish it off.  This give you just the right amount of freshness and acid to balance the salty richness of the chicken and potatoes.

Sometimes it's easy to be seduced by 45-ingredient recipes that seem like such fun combinations and flavors, but keeping things simple really allows ingredients to shine.   This made a perfect Sunday dinner with some roasted broccoli and carrots, a green salad, and some rolls.  This chicken took me from a roasted chicken-skeptic to a major believer.  This is definitely last meal-worthy.

Flat Roasted Chicken with Tiny Potatoes

serves 4

barely adapted from The Smitten Kitchen Cookbook

• One 3-3 1/2- pound chicken
• kosher salt
• freshly ground black pepper
• 1 1/2 lbs tiny potatoes
• 2 Tbs melted butter or olive oil, for potatoes
• juice of 1/2 lemon
• 1 Tbs minced fresh thyme

Preheat the oven to 450 degrees.  Cut the backbone out of the chicken using a pair of sharp kitchen shears, then flatten the breast by cutting through the cartilage (watch the video I linked above for a detailed tutorial!).

Generously season the cavity with salt and pepper, then transfer the chicken to a roasting pan or 12-inch cast iron skillet (recommended), laying the chicken breast side-up.  

Gently pat the skin dry with a paper towel, then generously season the skin with more salt and pepper.  

Toss the potatoes with the melted butter or olive oil, salt, and pepper, then arrange them around the chicken in the skillet.

Roast the chicken 30 to 45 minutes, or until a thermometer inserted into the the thigh reads 165 degrees Fahrenheit.  Stir the potatoes after about 20 minutes, so they cook evenly.  

Remove the skillet from the oven, and sprinkle with the thyme and drizzle with the lemon juice.  Allow the chicken to rest at room temperature 10-15 minutes before carving and serving.

Cheesy Potato & Tomato Casserole

How do you define comfort food?  For me, cheese must be involved.  And a lot of it.  I also need some sort of carb - be it pasta, potatoes, whatever.  Anything else is just a bonus, but those are my main requirements.  So this potato bake is some major comfort food.  It has thinly sliced potatoes, seasoned with garlic, rosemary, and salt, and layered with chopped tomatoes, mozzarella, and parmesan cheese.  After baking, you are left with what I would consider a pretty awesome dish.   There is a blanket of perfectly crispy potatoes covering a bed of soft, creamy, cheesy potato goodness.  The rosemary and tomatoes give the dish a nice burst of freshness.  I couldn't decide if I liked the crispy top layer or the creamy interior.  Because if there is anything better than a crispy, salty potato, it would be a soft, creamy, cheesy potato.  

This is one of those dishes that I kept sneaking bite after bite as I cleaned the kitchen that night.  I had originally planned to save enough to serve with breakfast - how fabulous would this be topped with a poached egg?!  But alas, Joey and I couldn't keep our forks out of this, and um, we finished the whole thing.  Sorry not sorry.

Cheesy Potato & Tomato Casserole

adapted from The Complete Italian Vegetarian Cookbook

serves 4-6 as a side.  Or 2-3 as a main dish, apparently.

• 1/4 cup olive oil
• 1 Tbs minced fresh rosemary leaves
• 2 large cloves of garlic, minced
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 lbs potatoes, scrubbed 
• 6 oz mozzarella cheese, shredded
• 1 oz parmesan cheese, shredded
• 1 1/4 lbs plum tomatoes, cored, seeded, and chopped (about 5-6 medium)

Preheat the oven to 400 degrees Fahrenheit.  Brush 1 tablespoon of the oil over the bottom and sides of a 9x13 inch baking dish.  Set aside.

Combine the remaining 3 tablespoons of the oil with the rosemary, garlic, salt, and pepper.

Slice the potatoes as thinly as you can - preferably 1/8-inch.  Using a food processor with the slicing blade attachment works really well, as does a mandolin.  But a sharp knife works just fine.

Place the potatoes in a large bowl and toss with the oil mixture, coating them evenly.  

Line the bottom of the baking dish with one third of the potatoes, slightly overlapping the slices.  Sprinkle with half the mozzarella, half the parmesan, and half the tomatoes.  Repeat the layering of potatoes, cheese, and tomatoes one more time, then finish by topping with the remaining potatoes.  If there is any of the oil mixture pooled at the bottom of the bowl, drizzle it over the top.  Sprinkle very lightly with salt.  (At this point, the casserole can be covered and refrigerated overnight.  Bring to room temperature before baking).

Cover with foil and bake 40 minutes.  Remove the foil and bake an additional 20 minutes, or until the top layer of potatoes is golden-brown.  Allow to cool 5 to 10 minutes before serving.

Sweet Potato & Black Bean Enchiladas with Salsa Verde

I first experienced the deliciousness that is sweet potato + black beans earlier this fall when I made this quinoa.  Ever since then, I've been bookmarking recipes that use the combo - tacos, pizza, quesadillas, etc.  These enchiladas were first up though, especially when I saw that they use salsa verde - my favorite salsa!

They came together quite easily.  I actually made the filling during Smith's nap time, then just assembled and baked them when Joey got home from work.  The filling is pretty simple - sweet potatoes, a can of black beans, and a few simple seasonings.  I also added some chopped Swiss chard, because I had it on hand and like to add extra greens whenever I can.  It definitely added an extra heartiness to the finished product, not to mention giving them a big nutritional boost!  I think spinach would work well too, or just leave the greens out if you don't like them.  Also, feel free to use corn or flour tortillas - everyone has a preference.  I actually made half of them with corn and half with whole wheat + flax seeds, and I like the flour better.  I thought the tortillas were a bit sturdier and made the enchiladas feel a little more substantial.

I know everyone is busy with holiday baking, shopping, gift wrapping, tree trimming, etc... but you still have to eat dinner!  So make it a healthy and tasty one, make these enchiladas, then enjoy a few extra cookies for dessert :)

Sweet Potato & Black Bean Enchiladas with Salsa Verde
adapted from A Couple Cooks

• 2 medium to large sweet potatoes, peeled and diced into 1-inch cubes (3 cups diced)
• 2 tsp canola oil
• 1 medium red onion, diced
• 2 tsp cumin
• 1 Tbs chili powder
• 2 garlic cloves, minced 
• ½ tsp kosher salt
• Freshly ground pepper
• 2-3 leaves Swiss chard, stems discarded and leaves roughly chopped (or 2-3 handfuls of fresh spinach)
• 2-3 Tbs chopped cilantro, plus more for garnish
• 15 oz. can black beans
•  8 oz Colby jack cheese, shredded
• 16 oz salsa verde (about 2 cups) 
• 10-12 6-in whole wheat flour tortillas

Preheat the oven to 350 degrees and lightly grease a 9x13 inch baking dish.

Place the sweet potatoes in a large skillet and add enough water to just cover the potatoes.  Cook over medium heat for about 10-15 minutes, until they are softened but not mushy.  Transfer to a strainer and return the skillet to the heat.

Add the oil, then the onions.  Sauté until softened, stirring often.  Add the garlic, cumin, chili powder, salt, and pepper, and cook until fragrant, abut 1 minute.  Stir in the swiss chard, cilantro, and black beans, and cook, stirring constantly, until the chard wilts and the beans are heated through, 2-3 minutes.  Gently stir in the cooked sweet potatoes and remove the skillet from heat and stir in about half the cheese.

To assemble the enchiladas:  Spread about 3/4 cup of the salsa verde on the bottom of the prepared baking dish.  Wrap the tortillas in a damp paper towel and microwave about 30-60 seconds.

Fill each tortilla with about 1/3 cup of the filling, and roll tightly.  Place seam side-down in the baking dish, and repeat with the remaining tortillas and filling.  Pour the remaining salsa verde over the top, then sprinkle with the remaining cheese.

Bake about 20 minutes, or until the cheese is melted and bubbly and the filling is heated through.  If the cheese browns too quickly, cover the dish with foil.  Sprinkle enchiladas with chopped cilantro and serve.

Roasted Vegetable-Stuffed Potatoes

Twice baked potatoes are by far one of my favorite foods.  I honestly think I could eat them every single night for dinner, and never get tired of them.  Chubbier, yes.  Burned out, no.  With the weather turning cooler, I have been all about comfort food, and found myself craving their carby, cheesy goodness.  And while it's tempting to use the excuse that "I'm eating for three," I try to reign it in and abide by the moderation rule (besides this weekend.  I think I ate about 25 cupcakes.  More on that later though).

These twice-baked potatoes stuffed with roasted vegetables were a perfect compromise.  The potatoes are rubbed with olive oil, salt, and pepper, and baked like normal.  For the last 15 or 20 minutes, I threw in some chopped veggies to get those tender and caramelized.  I then scooped out the filling of the potatoes, and mashed it with some Greek yogurt, herbs, and Gruyere cheese.  I stuffed the filling back in and topped the potatoes with the roasted veggies and a little more Gruyere.  After a brief stint in the oven, they emerged as a healthier, hearty version of my beloved twice baked potatoes.

Feel free to play around with the vegetables and use any combination that you like.  I used onions, broccoli, brussels sprouts, and carrots.  All vegetables that I knew Caroline and Smith would eat, and the combo worked really well together in my opinion.  Also feel free to use any combo of herbs.  I believe I used rosemary, sage, thyme, and parsley.  Just use whatever you have on hand and sounds good.

These were a big hit with Caroline and Joey.  Smith loved the carrots and brussels sprouts, but he's not the biggest fan of broccoli yet, unfortunately.  I served these as the main course with some apple and pear slices, but if you need something more substantial, they'd be great as a side dish to any array of proteins - steaks, roasted chicken, pork loin... really anything.  And you can feel good knowing that you're getting a healthier version of the steakhouse favorite.

Roasted Vegetable-Stuffed Potatoes
a Pink Parsley Original

• 2-3 Russet potatoes, scrubbed and dried
• olive oil
• kosher salt and freshly ground black pepper
• 3-4 cups bite-sized chopped vegetables, for roasting (I used carrots, broccoli, brussels sprouts, and onions.  Just be sure they are all about the same size so they cook evenly).
• 6 oz.  Greek yogurt or low-fat sour cream
• 1/2 tsp garlic powder
• 1/4 cup milk 
• 1 cup Gruyere cheese, divided
• 1 tsp chopped fresh parsley
• 1 tsp chopped mixed fresh herbs (any herbs)

Preheat the oven to 425 degrees.  Rub the potatoes with olive oil and season with salt and pepper.  Use a fork to poke a few holes in the top of each one, then place on a baking sheet.  Bake until cooked through, about an hour (it all depends on the size of your potatoes though - start checking them after 45 minutes).

Toss the vegetables with olive oil, salt, and pepper and arrange in a single layer on a rimmed baking sheet.  Transfer to the oven and cook on the shelf below the potatoes until the veggies are browned and crisp-tender, about 15-20 minutes, stirring halfway through.

Remove the potatoes and the vegetables from the oven and allow the potatoes to cool until they are cool enough to handle, about 20 minutes or so.  Slice the potatoes open, and scoop out as much of the filling as you can, being careful not to tear the skin.  

Add the filling to a medium bowl and mash with the Greek yogurt and milk until mostly smooth, but a few chunks still remain.  Stir in the garlic powder, 3/4 cup of the Gruyere cheese, and the herbs.  Season to taste with salt and pepper, and return the filling to the potatoes.  

Divide the roasted vegetables among the potatoes, and sprinkle with the remaining 1/4 cup of Gruyere cheese.

Return to the oven and bake 15-20 minutes, until the cheese has melted and the filling is heated through.  Serve.

Black Bean & Sweet Potato Quinoa

Call me a bandwagon cook, but I have been all about quinoa lately.  The possible combinations for add-ins to make a quick dinner are endless, it makes great leftovers, and it's super healthy.  I'm also obviously a big fan of Mexican food, so I decided to make a Mexican-ish quinoa.  This version uses the popular combo of sweet potatoes and black beans, with some red onion, cilantro, feta, and avocado mixed in.  I tossed it with a cumin-lime dressing, and we all really really loved it.  Joey specifically told me as we sat down for dinner that he had a big lunch, and was glad we were having a lighter dinner.  He then proceeded to eat seconds.  Caroline had seconds, I had seconds... and then thirds while I stood over the serving bowl eating spoonfuls as I cleaned the kitchen... it was a hit all around.  The slight sweetness of the sweet potatoes goes really well with the smoky-spiced dressing and the cool avocado and feta cheese.

The sweet potatoes are cubed and tossed in chile powder, salt, and pepper, and roasted in the oven.  As they roast, the quinoa is cooked, and you can prep the rest of the ingredients - drain and rinse the black beans, chop the rest of the veggies, and mix up the dressing.  By the time the sweet potatoes are done, the salad is ready to be mixed up and served.  It's easy, it's healthy, and it's very family friendly.  And as a bonus, the leftovers make for a perfect lunch!

Black Bean and Sweet Potato Quinoa with Cumin-Lime Dressing
a Pink Parsley Original

• 1 med-large sweet potato
• 1 Tbs olive oil
• 1/2 tsp chile powder
• kosher salt and freshly ground black pepper
• 1 cup quinoa, rinsed well
• 2 cups chicken or vegetable broth
• zest of 1/2 lime
• juice of 1 lime
• 1-2 cloves garlic
• 1/2 tsp chile powder
• 1/2 tsp ground cumin
• pinch of cayenne
• 2 Tbs canola oil
• 1/3 cup thinly sliced red onion
• 2-3 Tbs chopped fresh cilantro
• 1 can black beans, drained and rinsed 
• 1/2 cup crumbled feta cheese or queso fresco
• 1 avocado, peeled, pitted, and chopped

Preheat the oven to 400 degrees.  Peel the sweet potato and cut into 1-inch cubes (you want about 2 1/2-3 cups of chopped sweet potato.  Toss with the oil, salt and pepper, and chile powder and arrange in a single layer on a baking sheet.  Bake 15-20 minutes, tossing halfway through, until they are lightly browned and tender.

Meanwhile, bring the quinoa and broth to a boil in a a medium saucepan.  Reduce heat and simmer 15-20 minutes, or until the quinoa is tender and cooked through.  Remove from heat and allow to rest 5-10 minutes.  Fluff with a fork.

As the quinoa and sweet potatoes cook, mix up the vinaigrette.  In a large bowl, whisk together the lime zest and juice, garlic, chile powder, cumin, cayenne, and oil.  Taste and season with salt and pepper.

Add the quinoa to the bowl with the dressing and stir well to combine.  Lightly stir in the cooked potatoes, red onion, cilantro, black beans, and feta.  Taste and season with more salt and pepper if needed.  When ready to serve, top each serving with avocado.