I love this slaw. The addition of red pepper, cilantro, and jalapeno give it a southwest flair and a bit of heat. I could eat it with anything. It’s fantastic with tacos, of course. But pairs just as well with burgers or barbecue (pulled chicken or pork, ribs, etc.) or eggs for breakfast (especially since it tastes even better the next morning). One of my best friends has been making it for years (always a hit at get-togethers) and I finally got around to “borrowing” and sharing her recipe. I added a little mayonnaise to make it a creamier and a pinch of cumin for kick.
Spicy Southwest Slaw
INGREDIENTS
3 cups shredded green (or a mixture of red and green) cabbage
1 large carrot, peeled and shredded
1 medium red bell pepper, seeded and finely diced
1/2 small red onion, finely diced
1 jalapeno pepper, seeded and minced (more or less to taste)
3 Tbsp. fresh cilantro, chopped
1/4 cup canola oil
2 Tbsp. mayonnaise
3 Tbsp. cider vinegar
2 tsp. sugar
1/2 tsp. ground cumin (optional, but recommended)
1/4 tsp. cayenne pepper (more or less to taste)
salt and freshly ground black pepper, to taste
DIRECTIONS
1. In a large bowl, toss to combine the cabbage, carrot, bell pepper, onion, jalapeno, and cilantro. In a small bowl, whisk to combine the oil, mayonnaise, vinegar, sugar, cumin, and cayenne. Pour over the cabbage mixture and toss to coat. Season to taste with salt and freshly ground black pepper. Refrigerate at least 1 hour before serving.
Serves 6.
(courtesy of Chelsey Sanford, adapted from All Recipes)
I’m married to a burrito man. Whenever I’m not the in the mood to cook (which is more often than I’d like to admit lately) and Dustin is in charge of finding himself some dinner, he usually comes home with a burrito. Or if we go out to eat together and the menu includes some form of a burrito- that’s what he’ll get. Why the burrito fixation? I can only guess. But probably because they’re reliably cheap and filling. And if done right, delicious.
I’m not much of a burrito chef. Hand me a tortilla and I’m most likely to make a quesadilla. But occasionally I catch the bug and find myself craving one too. Breakfast burritos are my favorite variety. I already have one version posted here. But this one has sweet potatoes! (And scrambled eggs, onions, garlic, peppers, and beans and cheese- everything essential.) I baked my sweet potatoes and mashed ’em with a little sour cream. But you could cube and roast them with the onion, pepper, and garlic to make a potato hash filling, which might be even more amazing. Oh, and go with the tomatillo salsa on this one. Yum.
Sweet Potato Breakfast Burritos
INGREDIENTS
2 medium sweet potatoes, baked or microwaved until tender
2 Tbsp. sour cream + more for serving
1 Tbsp. olive oil
1 large yellow onion, thinly sliced
1 poblano or green bell pepper (I used a green bell pepper), seeded and thinly sliced
2 cloves garlic, minced
1/4 tsp. cumin (or more to taste)
1/4 tsp. smoked paprika (or more to taste)
pinch Mexican oregano
salt and freshly ground black pepper
1 cup canned pinto beans, drained and rinsed
4-6 large flour tortillas (4 if they are extra large, 6 if they are medium size), warmed
8 large eggs, whisked
Monterey Jack cheese, shredded
tomatillo salsa
avocado, sliced for serving
DIRECTIONS
1. Peel the skin off the cooked sweet potatoes. Combine the sweet potato flesh with 2 Tbsp. sour cream and mash until smooth.
2. Heat olive oil in a large saute pan over medium heat. Add the onion and cook several minutes. Add the peppers and garlic and continue cooking until soft. Stir in the cumin, paprika, and oregano, and season with salt and freshly ground black pepper. Stir in the beans and continue cooking until warmed through. Add to the sweet potato mixture and stir to combine.
3. Meanwhile, preheat a nonstick skillet over medium-low heat. Lightly butter or coat with cooking spray and add the eggs. Season with salt and pepper. Cook, stirring occasionally, until scrambled (to the point of cooked, but not dry). Remove from the heat.
4. Preheat oven to 350 F.
5. Spoon filling into the center of a warm tortilla. Top with scrambled eggs and a generous amount of cheese and drizzle with salsa. Roll up and repeat with the remaning ingredients.
6. Place burritos on a baking sheet and bake in preheated oven for 10-15 minutes, until golden and warmed through. (You can butter or lightly coat the burritos with cooking spray before baking so they get nice and crunchy on the outside.) Serve with sliced avocado and extra sour cream and salsa.
I wasn’t expecting much when I threw this dinner together. I’d seen sweet potato tacos floating around a few food blogs and thought they sounded healthy and easy. (And sweet potatoes are a staple around here as they are a favorite of our now-eating-real-food baby.) Much like my attitude towards pizza toppings, if it’ll fit inside a taco shell, I’m bound to try it out. These tacos were a pleasant surprise. A meal worth sharing and repeating. I roasted them for maximum flavor- tossed with peppers, onion, garlic, and some earthy spices (which you shouldn’t hesitate to experiment with). The additional fillings are also up to you, but I highly recommend the chipotle cream (which has just a touch of heat) and some fresh (preferably homemade) salsa. And I would have included avocado if I had one.
Despite the fact that baby girl is almost 8 months old, I’m still proud of myself when I get a home-cooked meal on the table. (Which means that I also managed to get dressed, shop for groceries, clean the kitchen…!) But I’m more motivated than ever as I’m cooking for her, too. We’ve given up on purees and started a different approach to feeding her called baby led weaning. So far it’s working great for all of us. I’m sure I’ll have more to tell on that topic later. But for now, if I don’t check back in before next week- Merry Christmas!! Have a wonderful holiday.
Roasted Sweet Potato and Black Bean Tacos
INGREDIENTS
3 medium or 2 large sweet potatoes, peeled and diced
1 bell pepper or poblano (I used a green bell pepper), seeded and diced
1 small white onion, chopped
3 large cloves garlic, minced
2 Tbsp. extra virgin olive oil
kosher salt and freshly ground black pepper
1/2 tsp. cumin
1/4 tsp. Mexican oregano
1/2 tsp. smoked paprika
pinch cayenne pepper (more or less depending on how much heat you want)
1 cup black beans, drained and rinsed
handful cilantro, chopped (more or less to taste)
1/2 cup sour cream
1 Tbsp. chipotle in adobo, minced
1/2 lime, juiced
salt and freshly ground black pepper, to taste
8 flour or corn tortillas
Monterey Jack cheese, shredded (or Pepper Jack or Cheddar, or Manchego)
fresh salsa or pico de gallo, for serving (optional)
avocado, for serving (optional)
DIRECTIONS
1. Preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray.
2. Toss sweet potatoes, pepper, onion, and garlic with olive oil, a generous sprinkling of salt and pepper, and spices. Spread in an even layer on the prepared baking sheet. Bake in preheated oven for 25-30 minutes, turning occasionally, until tender and browned. Remove from the oven and add black beans and cilantro; toss to combine.
3. Meanwhile, combine the sour cream, chipotle, and lime juice in a blender or food processor. Pulse until smooth. Season to taste with salt and freshly ground black pepper.
4. Heat a large skillet on the stove over medium heat. Add a tortilla, top with shredded cheese, and cook until the tortilla is lightly browned and the cheese is melted. Repeat with the remaining tortillas. (Already prepared tortillas can be placed on baking sheet in a 200 F oven to keep warm until serving.)
5. Spoon sweet potato filling into center of each tortilla. Drizzle with chipotle cream and top with fresh salsa and/or avocado.
I already had a shrimp fajita recipe in my archives. But it has been replaced. There was nothing wrong with it- it was an excellent recipe. But this one is even better. I’ve made it twice now in the last few weeks. I served it to my parents this weekend when they came to visit and they too thought it was fantastic. And it’s easily adaptable (and just as tasty) if you’re eating dairy-free: just forgo the sour cream.
Shrimp Fajitas
INGREDIENTS
1 1/2 lbs. shrimp, peeled and deveined
1 tsp. ground cumin
1 tsp. garlic powder
1 tsp. freshly ground black pepper
1 tsp. kosher salt
1 tsp. chili powder
1 tsp. light brown sugar
1/4 tsp. dried oregano
2 cloves garlic, minced
2 Tbsp. extra virgin olive oil + extra for sautéing
1 large white onion, sliced into thin wedges
2-3 bell peppers (I used yellow, red, and green), seeded and sliced into thin strips
for serving:
warmed flour tortillas
guacamole or avocado
salsa or pico de gallo
sour cream
cilantro, chopped
lime wedges
DIRECTIONS
1. In a small bowl combine the spices and brown sugar. Set aside 1 Tbsp. of the spice mixture for later. Add the shrimp, garlic, and olive oil and toss to coat.
2. Heat a drizzle of olive oil in a large saute pan over medium-high heat. Add the onion and cook until starting to soften and brown, about 4 minutes. Add the peppers and continue to saute for 3 minutes. Stir in the remaining spice mixture and continue to cook until the onions and peppers are tender, another couple minutes. Transfer to a bowl or plate. Return the skillet to medium-high heat and add the shrimp. Cook, stirring frequently, until the shrimp are cooked through, about 3-4 minutes. Add the vegetables; toss to combine and reheat. Serve with warm flour tortillas and the other optional toppings.
As much as I hate saying goodbye to summer, I get excited about fall every year. Particularly the food. Apples and pears, pumpkin and squash. Hearty and comforting dishes like casseroles and stews and chili. I was made for warmer weather (probably the only thing I’ll miss about being pregnant is not having that internal heater all winter). But I fully embrace boots and scarves and warm bowls of soup. I’m not gonna lie- I’m terrified of what’s coming. I hear Chicago gets ugly this time of year. That there is snow and wind and COLD coming my way. So far my only strategy for surviving these impending months is hiding out in my kitchen with my hot oven, a pile of recipes, and baby girl in tow.
This chili has been sitting in my “recipe box” all year waiting for the right moment to be shared. I fused two similar Bon Appetit recipes to come up with this one. Simple to prepare and full of flavor (which gets even better as leftovers), this dish’ll keep you toasty and full. (And it can be made dairy-free by opting for the cocoa powder or using milk-free chocolate chips.)
Turkey Pinto Bean Chili
INGREDIENTS
1 Tbsp. extra virgin olive oil
1 large onion, diced
2 red bell peppers, seeded and diced
4 cloves garlic, minced
2 lbs. ground turkey thigh
1/4 cup chili powder
1 1/2 tsp. ground cumin
1 1/2 tsp. dried oregano
1/4 tsp. cinnamon
1 bay leaf
1 oz. semi-sweet chocolate OR 1 Tbsp. unsweetened cocoa powder
3 cans pinto beans (I used 2 cans pinto and 1 can white/Great Northern beans)
28 oz. can diced tomatoes in juice
3 cups low-sodium chicken broth
salt and freshly ground black pepper, to taste
for serving (optional):
chopped cilantro
diced red or green onion
sour cream or plain yogurt
sharp cheddar
DIRECTIONS
1. Heat oil in a large pot over medium heat. Add the onion, peppers, and garlic and saute until soft, about 10 minutes. Add the turkey thigh and cook, breaking up with the back of a spoon, until no longer pink. Stir in the chili powder, cumin, oregano, cinnamon, bay leaf, and chocolate. Add beans, tomatoes with their juice, and chicken broth. Bring to a boil. Reduce heat to medium and simmer uncovered until chili thickens, stirring occasionally, about 45 minutes- 1 hour. Season to taste with salt and freshly ground black pepper. Serve with optional toppings.
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