Tag: cheese

Appetizers, Recipes

Conflicted…

Sarah

Oh goodness. This has been such a stressful night. I’m not, like, the biggest sports fan ever… but tonight, sports were the cause of my stress. Ahhhhhhhhhhh!

Yes, the Super Bowl is tomorrow. As you probably know, the big game is in Indianapolis; the game a mere hour’s drive away from me. [I’ve heard it’s super crowded there right now…. not my scene at all.]

But in Indiana, there was another big game this weekend. A game that some might argue is more important. Indiana versus Purdue basketball. Hence the stress.

See, I’m a grad student at IU. So daily I’m surrounded by Hoosiers. And of course everyone in Bloomington has gotten wrapped up in the drama of Hoosier basketball coming back and all. However… I grew up in West Lafayette, home of Purdue. My mom is a graduate of Purdue and professor there, my sister a student. My high school is a couple blocks away from campus. I took a class at Purdue my senior year of high school. My high school running routes wove through campus. We ducked into the basketball arena for water breaks on hot days. See my conundrum?

If you’re not from Indiana, you might not understand what a big deal this is. What the big conflict is. But let me tell you… it is big. Just trust me. However, I had some tasty treats to help ease my dilemma as the Hoosiers eventually went on to win against Purdue: Loaded Sweet Potato Fries. I hope to make them again and get some good photos in the daylight, but for now my Instagram shot will have to do.

These semi-healthy remake of the classic sports treat are fantastic, no matter what sport you enjoy. Football? Basketball? Cross country skiing? Reading? Good for you.

They’re a little spicy, but not over the top, and each crispy sweet potato fry [check the method below for the madness of my go-to crispy baked sweet potato fries] is enhanced with Mexi-spiced black beans, cool guac and sour cream, and jack cheese. Of course, cheese. Duh.

P.S. And if you must know… despite my conflictedness… I think I secretly am reallyreallyreally glad that IU won. Cause my favorite player had a career high and Purdue has just won more games recently in the series. So an IU victory is only fair. 🙂

Enjoy!

Loaded Sweet Potato Fries

  • Servings: 2 dinner servings; 3-4 appetizers
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Ingredients:

  • 2 large sweet potatoes
  • 3 tablespoons cornstarch, divided
  • 1 1/2 tablespoons olive oil
  • 1/4 teaspoon chipotle chili powder, divided
  • 1 cup black beans
  • 1/8 teaspoon dried oregano
  • 1/8 teaspoon garlic powder
  • shredded Monterey Jack cheese
  • [homemade] guacamole –> 1 mashed avocado + lime juice + lemon juice + garlic powder + black pepper + salsa
  • sour cream
  • chopped green onions
  • chopped cilantro

Directions:

Peel and cut sweet potatoes to medium thickness, and be sure to keep them the same size for even cooking. Place in a bowl of ice water for at least 30 minutes to get rid of the starch. Then preheat the oven to 425 degrees, drain water, and pat dry. Put 2 tablespoons of cornstarch in a plastic bag, add sweet potatoes, and top with another tablespoon. Close bag and shake, coating evenly. Place on a large baking sheet, top with olive oil, and 1/8 teaspoon chipotle chili powder. Use your hands to evenly coat the sweet potatoes, then spread in a single layer, using more than one baking sheet if necessary. Bake for 15 minutes, flip, and bake for another 5 minutes.

Meanwhile, mix black beans with 1/8 teaspoon chipotle chili powder, oregano, and garlic.

Remove from oven and add sweet potato fries to individual baking dishes. Top with black beans and cheese. Return to the oven and bake for 2-3 minutes, or until cheese melts. Top with guac, sour cream, green onions, and cilantro. Enjoy!

 

10 Minute Lunches, Breakfast, Egg Dishes, Recipes

10 Minute Lunch #1: Fried Eggs on Pesto Parmesan Toast

Sarah

10 Minute Lunches. The solution to my problem and yours–the ever-challenging quest of finding a quick, tasty lunch to eat at home during a busy day. A lunch that is better than those mystery leftovers or that boring sandwich you could make. A real lunch, instead of random handfuls of cereal and trail mix. [Or spoonfuls of peanut butter or “small” bowls of kettle chips (just one more) or xyz that is okay in moderation, just not as standard lunch fare.] 10 Minute Lunches is a new series here that I hope is helpful, and can of course be adapted for quick meals any time of the day. Don’t expect complex, 15 ingredient recipes or long preparation/cooking time. These lunches will be things you can really make during a break from the workday. Most are so simple that they are non-recipes. Pictures will be complements of Instagram… cause I gotta get back to work too! So if that sounds good, read on, friends!

Fried Eggs on Pesto Parmesan ToastFried Eggs on Pesto Parmesan Toast. Sounds like a mouthful… and while it is [yup, no denying it], it is really easy to assemble and contains lots of fresh ingredients for a filling, healthy break to your day. Much better than regular eggs and toast, without much more effort. Simply make some whole grain toast and fancify it beyond butter with parmesan and pesto. Add some leafy greens like spinach, top with protein-packed eggs and sit down to enjoy your meal. Spilling several spoonfuls of parmesan on the floor, flinging a pesto-covered knife across the kitchen, and breaking an egg yolk while flipping are completely optional.

What do you like for lunch at home? What about at work? I need ideas!

Fried Eggs on Pesto Parmesan Toast

  • Servings: 1
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Ingredients:

  • 2 slices thick multigrain bread
  • 2 eggs
  • freshly ground black pepper
  • butter
  • grated parmesan cheese
  • pesto
  • fresh spinach

Non-directions:

  • Toast bread lightly in toaster.
  • Prepare fried eggs as desired–I like mine just over medium, topping with a sprinkling of freshly ground black pepper on top while cooking.
  • Butter toast and sprinkle with parmesan cheese. Pop under the broiler for a minute or two, until golden. Then spread with pesto.
  • Top toast with spinach, and place egg on top.
  • Enjoy!

Time: 10 minutes or less.

Yield: 1 delicious lunch

 

 

Appetizers, Recipes

Cranberry Feta Pinwheels

Sarah

When I have a choice between bringing something sweet or something savory to a party, nine times out of ten I will choose sweet. Not that I necessarily like desserts that much more than appetizers, but to me, they are just easier. [I mean, unless I’m making cheesy quesadillas or microwave nachos at home…yeah…] However, after making this appetizer for our church’s yearly vision night, I might have to rethink that stance.

Cranberry Feta Pinwheels are fuss-free and amazing. They should be made ahead so that their flavors have a chance to meld, and so their sweet, tangy, creamy, and salty nature can shine through. Baked goods require tons of mixing, measuring, and pouring. Lots of dishes are involved and you have to follow the rules, or else what seemed amazing on paper will turn out like a rock. Or mush. Or some combination thereof. But these… these Cranberry Feta Pinwheels are fuss-free and amazing. They should be made ahead so that their flavors have a chance to meld, and so their sweet, tangy, creamy, and salty nature can shine through.

Cranberry Feta Pinwheels are fuss-free and amazing. They should be made ahead so that their flavors have a chance to meld, and so their sweet, tangy, creamy, and salty nature can shine through. I can’t wait to try these again… perhaps with some arugula, ham, or brown sugar pecans mixed in? They were fabulous and festive… without all the work of desserts. What more could you ask for?

Cranberry Feta Pinwheels

  • Servings: 50-60 pieces
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from Food.com

Ingredients:

  • 6 ounces sweetened dried cranberries
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped green onions
  • freshly ground black pepper
  • 6 ounces cream cheese, softened
  • 8-10 tortillas

Directions:

In a bowl combine cranberries, feta, and green onions. Add a little black pepper to taste. Then spread cream cheese on tortillas and spoon on cranberry mixture, approximately 1/4-1/3 of a cup per tortilla. Roll up tightly, place in a baking dish, and repeat until finished. Cover baking dish and refrigerate for an hour before cutting into 5-6 slices before serving.

Chicken, Main Dishes, Recipes

Lime Chicken Rice Bake

Sarah

Maybe it’s because I’m from Indiana, maybe it’s because I’m sorta lazy and am not always the biggest fan of making a main dish and several sides to complete a meal, but the truth is… I’m a big fan of casseroles and other one-dish meals. Not the kind with random cream-of …. soups or mystery meat or canned vegetables drowning in salt water. But the kind with fresh ingredients and tons of flavor from herbs and spices. Like this Lime Chicken Rice Bake that I created on a whim one night when I was trying to use up some leftover rice and black beans.

The punch of flavor in this dish comes from limes and chipotle peppers in adobe sauce, which I keep in a small container in my freezer. An unexpected ingredient–pumpkin–gives this dish a bit of creaminess without adding tons of fat and calories. We enjoyed this for dinner several times on it’s own and also remade into nachos another night. Any way you serve it, Lime Chicken Rice Bake is a warm, comforting dish that is healthy, sure to please, and will certainly make you rethink your opinion of casseroles for good!

Lime Chicken Rice Bake
click to print

Ingredients:

  • 2 cups cooked brown rice
  • 1 3/4 cup black beans/15 ounce can, rinsed and drained
  • 15 ounce can diced tomatoes, rinsed and drained
  • 1 1/2 cups pumpkin puree
  • 1 1/2 cups shredded chicken
  • 1/2 cup frozen corn
  • 1 cup shredded Monterey Jack cheese, divided
  • 2 chipotle peppers in adobe sauce, chopped and 1-2 tablespoon adobe sauce
  • 1 teaspoon garlic powder
  • 1/2 teaspoon oregano
  • 2 tablespoons lime juice
  • 1/2 cup skim milk
  • 1 tablespoon lime balm, chopped [or zest of 1 lime]

Directions:

Preheat oven to 400 degrees. Spray a 9×13 casserole dish with cooking spay. In a large bowl, stir together rice, beans, tomatoes, pumpkin, chicken, corn, and 1/2 cup cheese. In a smaller bowl, whisk together chipotle peppers and adobe sauce, garlic, oregano, lime juice, milk, and lime balm/zest. Stir this mixture into the rice mixture then spread into casserole dish. Bake for 20 minutes or until hot. Then remove from oven and top with last 1/2 cup of cheese. Return to oven and cook for 3-5 minutes until cheese is melted.

Time: 35 minutes [10 minutes active].

Yield: 8 servings.

Main Dishes, Recipes, Soups

Cream of Broccoli Soup with Cheese

Sarah

It’s cold out there. If you want to warm up with soup,  why don’t you check out my healthy take on broccoli cheese soup over at Today’s Housewife? [Update: this recipe is now on my blog here!]

It’s cheesy good!

Check it out and let me know what you think!