Pepperoni Pizza Sliders

Superbowl weekend is coming up.  Frankly, it wasn't even on my radar until I heard people talking about how this crazy polar vortex that we're going through may result in the game being played on a Saturday...or even a Friday...due to the extreme cold weather.

For those still looking for something quick and easy to put on their Superbowl spread, this ought to do the trick.  Same goes for the uber delicious Hawaian roll ham and cheese sliders.  There's something about mini sammies, melted cheese, and butter that makes for happy people.  Since both can be assembled in advance, you could have them in the fridge ready to bake for whenever that game ends up being.  It's sure to be a hit with your guests!

More Superbowl food ideas:

• Football Snackadium
• Taco Dip
• Mini Corn Dog Muffins
• Blooming Onion with Dipping Sauce

And umm...go...well...yeah.  I don't even know who's playing this year so guess I'm not rooting for anybody in particular!

Pepperoni Pizza Sliders

Ingredients

For the sandwiches

• 3/4 cup pizza sauce 
• 12 Hawaiian rolls 
• 48 slices large deli pepperoni (or 1 lb pepperoni slices) 
• 1 cup shredded mozzarella cheese 
• Sliced onions, green peppers, olives (optional)

For the topping

• 4 tablespoons unsalted butter, melted 
• 1/2 tablespoons onion powder 
• 1/2 tablespoons garlic powder 
• 1/2 tablespoons Italian seasoning
• A few dashes Worcestershire sauce  

Directions

1. Preheat the oven to 350 degrees. 
2. Spread pizza sauce onto both sides of the center of each roll. Place 2 large slices (or a few small slices) of pepperoni and a some shredded cheese inside of each roll. If you want, dress them up with your desired veggies.  Close rolls and put into a large baking dish or heavy cookie sheet so that the sandwiches are touching each other. 
3. In a small bowl, whisk together all of the topping ingredients. Pour evenly over all of the sandwiches, just enough to cover the tops; let sandwiches sit for at least 10 minutes to absorb the butter and seasonings. If desired, sandwiches can be assembled and buttered a day ahead, covered and kept in the fridge until ready to bake. 
4. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. 

Source: Barely Modified from What's Cookin' Chicago

Hawaiian Roll Ham and Swiss Sliders

These sandwiches have circulated the internet since the beginning of time.  Okay.  Maybe not really but it sure seems like it.  I cannot tell you how many times I have seen them appear on other blogs and always with rave reviews.  I bookmarked this or similar recipes more times than I can count.  So what made me finally break down and make them?  Actually *tasting* them for myself when my cousin-in-law Mandy made them for her annual pool party.

They were like little bites of soft-but-slightly-crunchy buttery Heaven melting in my mouth.  Sweet, salty, delicious.  My husband and I tried to limit ourselves at the party because there weren't that many but when I made it at home?  All bets were off.  The fact that it was doused in butter didn't matter because it just tasted too good.  We devoured three sandwiches each!

Oh and have you ever passionately disliked an ingredient?  Like...pretended to be "allergic" to it because you so vehemently hated it?  My husband is this way with mustard.  He claims that the mere sight or smell of it will make him throw up.  He literally closes his eyes if I'm eating something with visible mustard next to him.  Honey, I'm so sorry to tell you that these sandwiches that you loved so much and even got excited all over again when you saw me photo editing this for my blog...these contain...mustard.

I always feel so guilty and devious when I try to "sneak" forbidden ingredients into our meals but it just goes to show you that what you don't know won't hurt you!  Plus, it'll be great practice for when I have to hide veggies and such in Alex's food ;).

One Year Ago: Chicken Marsala Risotto
Two Years Ago: Roasted Butternut Squash Soup

Hawaiian Roll Ham and Swiss Sliders

Ingredients

• 12 Hawaiian sweet dinner rolls 
• 1 pound thinly sliced deli sandwich ham (preferably honey baked or brown sugar)
• 6 slices Swiss cheese, cut in half
• 1/2 c butter, melted 
• 1 Tbsp poppy seeds 
• 1 1/2 tsp worcestershire sauce 
• 1 1/2 tsp brown or dijon mustard 
• 1 tsp onion powder

Directions

1. Slice the rolls in half to form a bun and place bottoms in baking pan. Layer ham (I folded each slice into quarters and used 2 slices on each roll) and cheese halves on rolls. Replace tops. 
2. Combine butter, poppy seeds, mustard,Worcestershire, and onion powder and mix well. Drizzle over rolls. Refrigerate until butter is firm or overnight. 
3. Cover with foil and bake at 350° for 30 minutes or until cheese melts. Uncover and cook for 2 additional minutes. Serve warm or cold.

Source: Just a Pinch Recipes

Copycat McDonald's Sausage Egg McMuffins

Is anyone else a fan of breakfast?  How about Sausage Egg McMuffins from McDonald's?  I hardly ever eat at McDonald's but I LOVE their Sausage Egg McMuffins.  If I'm feeling really good, I'll even splurge on some hashbrowns.

When it came time to round-out my freezer stash with some breakfasts, I knew I wanted to try to make my own version at home.  What is about to follow is a copycat recipe but honestly, it's such an easy thing to make that I use the term "recipe" loosely.  If you want, you could also leave out the sausage or substitute Canadian bacon or regular bacon.

The hardest part was figuring out how to make a round egg "patty" like they do...because I'm anal and like everything to be round and match.  For that, I used what I had on hand and that was canning bands.  They were slightly smaller than the English muffins but close enough.  I experimented a bit on whether it was better to put them with the thread-side up or down.  In the end, threads up seemed to work better in terms of getting a better spray and containing the eggs (the picture below is from one of my earlier runs but I got better at avoiding spillage over time!).  If you greased your rings well, the eggs should fall out pretty easily but some of them required a little more oomph.  I just separated the crusty parts that stuck to the rings then pushed them out gently with my fingers.

These are totally yummy and I am so grateful to have about 2 1/2 dozen of them stashed away in the freezer. Having a good (and fast, one-handed) breakfast is the key to starting your day off right!

One Years Ago: BLT Corn Salad Wrap
Two Years Ago: Jerk Chicken with Mango Cilantro Relish

Copycat McDonald's Sausage Egg McMuffins

Ingredients

• 12 English muffins
• 12 slices American cheese
• 12 fully cooked frozen sausage patties
• 12 large eggs
• Salt and pepper

Directions

1. Place canning bands with thread side up into a skillet over medium-high heat (or if you have them or want to buy something fancy you can use something like these egg ring rounds).  Spray pan and inside of bands generously with cooking spray.
   
   
   
2. Crack an egg into each band and sprinkle each with salt and pepper.  Use a knife to gently break each yolk so that it spreads out.  Don't worry if the egg spills out of the rings, if you're a perfectionist, you can peel or cut them off later.  Cover and cook through.  When eggs are done, remove the egg-filled ring using tongs and gently push the eggs out of the rings.  Set aside for assembly.
   
   
3. Meanwhile, split your English muffin and place a slice of cheese on the top of each muffin half.  If desired, fold over each cheese corner so that it is the same size as the muffin.  Place a frozen sausage patty on the bottom of each muffin then top with a cooked egg round.  Put the two halves together to form the sandwich.
4. Wrap each sandwich in square of deli paper wrap (or just use parchment paper).  
5. To enjoy now: Microwave sandwich until sausage patty is cooked through, about 45 seconds to a minute.  To enjoy later: Place wrapped sandwiches into gallon sized freezer bags, squeezing out as much air as possible.  When ready to eat, microwave from frozen until heated through, about one minute to 90 seconds.  Flip the sandwich halfway through cooking for more even heating.

Source: Christine's Kitchen Chronicles as inspired by McDonald's

Caprese Burgers with Pesto Mayonnaise

It's Summertime and you know what that means...grilling!  And farm fresh veggies!  Hooray!

With the first red tomatoes of the season rolling in from my CSA farm share I decided to make a very simple burger that would highlight the super fresh flavors.  And when I say "I" made this meal I really mean that I sent my husband outside in the heat to go grill up these burgers :D.  Yet another reason grilling makes the menu...it's group participation from the hubby!

The original recipe called for sliders but we had a pack of leftover pre-made patties so ours were regular sized burgers.  Personally I think it works out better because the size of the tomato and mozzarella is a better match, anyway.  This was a great quick meal that will have you spending virtually no time to make and you can use any extra topper ingredients to make a fast Caprese Salad on the side.  For the salad, just layer the mozzarella, tomatoes, basil then drizzle with extra virgin olive oil and balsamic vineagar.  Season with fresh cracked pepper and sea salt and you're good to go!

Caprese Burgers with Pesto Mayonnaise

Ingredients

• 1 pound ground beef
• Salt and pepper
• Fresh mozzarella, sliced
• 1 tomato, sliced
• Fresh basil leaves
• Burger buns
• 1/2 cup mayonnaise (As usual I used Fat Free Greek Yogurt instead)
• 1/4 cup pesto

Directions

1. Mix salt and pepper into beef (or if using pre-formed patties, season each side of the patty).  Place on a hot grill and cook through, flipping once.  Near the end of the grilling time, add cheese.  Cover grill and cook for a few minutes until the cheese is melted.
2. Meanwhile, mix together the mayonnaise and pesto in a small bowl.  Set aside.
3. Place burger onto bottom half of bun.  Top with tomato and basil.  Spread pesto mayonnaise on top half of bun.  Serve.

Source: I was Born to Cook 

Buffalo Chicken Grilled Cheese Sandwiches

Someone please tell me where the time has gone.  Here we are at the end of April, already!  This freaks me out a little bit as I also realized this week, I'll hit the double digits until Baby Boy is estimated to make his entrance.  Whoa!  Good thing we already bought his infant carseat, crib (needs to be built still), and painted his nursery this past weekend.  If he decides to make an early entrance (please don't!!) at least we're somewhat prepared.  Still a million and a half things to do, though.

Anyway, with April being National Grilled Cheese Sandwich Month, I wanted to share one more grilled cheese recipe after already having shared my unorthodox Grilled Cheese Donut.

This one is still not traditional but at least all in the savory camp.  If you're a buffalo chicken lover, this recipe is for you.  The sauce is surprisingly sweet and has just enough spice to call it "buffalo".  I had some leftover day old bread from Jimmy John's so my sandwiches were tinyyy and took me longer than I'd like to butter and put the (yummy!) white sauce.  Still, the finger sandwich size made them extra fun to eat and would be good for tiny children hands :).  If you follow the recipe as written, you'll get 2 regular-sized sandwiches.

One Year Ago: Southwestern Stuffed Sweet Potatoes
Three Years Ago: Summer Corn and Vegetable Soup

Buffalo Chicken Grilled Cheese Sandwiches

Ingredients

For the White Sauce

• 2 tablespoons non-fat Greek yogurt
• pinch of sugar
• pinch of garlic powder

For the Buffalo Sauce

• 1 tablespoon unsalted butter
• 1/4 cup Frank’s hot sauce
• 1/2 teaspoon packed brown sugar
• 1 teaspoon apple cider vinegar

For the Sandwiches

• 3/4 cup cooked and shredded chicken (from about 1 small chicken breast)
• 2 tablespoons minced red onion
• 2 tablespoons minced celery
• 4 1/2-inch thick slices Italian bread
• 1 tablespoon unsalted butter, at room temperature
• 4 slices cheddar cheese

Directions

1. To make the white sauce: In a small bowl, stir together the yogurt, sugar, garlic powder and a pinch each of salt and pepper.  This can be made ahead if desired and refrigerated.  
2. To make the buffalo sauce: Melt the butter in a small saucepan set over medium-low heat. Add the hot sauce, brown sugar and vinegar and stir until combined. Add the shredded chicken, red onion, and celery and toss to coat. If the chicken was cold, keep the pan over low heat and let it warm through a bit.
3. Lightly butter one side of two slices of the bread. Flip the slices over and lay them butter side down on your work surface. Spread half of the white sauce the remaining non-buttered side of the bread. Top each slice with a slice of cheese and half of the chicken mixture and then place the remaining cheese slices over the chicken. Lightly butter one side of the two remaining slices of bread, then flip them over and use the other half of the white sauce to coat the unbuttered side. Top each sandwich with a slice of this bread to finish it (buttered side facing out).
4. Heat a heavy-bottomed skillet or grill pan over medium heat. Place the sandwiches butter side down in the pan and cook until the bread is golden brown and toasted. Flip the sandwiches using a spatula and continue to cook on the other side until the bread is golden brown. Use the spatula to compress the sandwich as it cooks on the second side. Remove the sandwiches from the pan and let them rest for a minute or two, then slice in half (if desired) and serve.

Source: Barely modified from Tracey's Culinary Adventures

Grilled Cheese Donut

Happy National Grilled Cheese Day!

Today I'm sharing a sight to behold.  It's no ordinary grilled cheese.  It's an entree...no...it's a dessert.  It's a grilled cheese DONUT!

Instead of bread, the cheddar cheese is sandwiched between two Krispy Kreme doughnuts.  It's sweet, it's savory, it's one of the most amazing inventions ever.  I like to use Krispy Kremes because they have the softest and fluffiest melt-in-your-mouth texture but any yeasted glazed doughnut will work.  I'll admit I was pretty grossed out when I realized I was buttering a glazed doughnut but how else are you supposed to get that signature grilled bread texture?

The credit for the concept goes to Tom+Chee, a local Cincinnati joint that specializes in a menu of just grilled cheese and tomato soup!  It's now nationally known after being featured on Man v. Food and Amazing Eats.

What's your favorite grilled cheese?

Also, have you entered my 4th blogiversary giveaway?  4 prizes at stake and the rafflecopter ends soon!

Two Years Ago: Banana Split Cupcakes and Chinese Steamed Fish
Three Years Ago: Blueberry Citrus Cake
Four Years Ago: Crockpot Turkey and Cake Balls (Truffles)

Grilled Cheese Donut

 
Ingredients

• Glazed doughnut (I prefer Krispy Kreme brand)
• Unsalted butter
• Sliced sharp cheddar cheese
• Salt

Directions

1. Heat a large skillet or griddle on the stove.
2. Cut doughnut in half and lightly butter each side on the non-glazed surface.  Place one doughnut half butter side down then top with a slice of cheese (on the glazed side) and then sprinkle with a crank of freshly ground sea salt (a small pink of regular salt will also work).  Place the other doughnut half on top.  The buttered sides should both be facing outward.
3. Grill on heated skillet or griddle. Flipping and removing when desired doneness is achieved and cheese is melted.
4. Enjoy hot!

Source: Inspired by Tom + Chee

Recipe Swap: Open-Faced Chicken Feta Gyros

There have been a few things that I've been craving during pregnancy: spicy tuna rolls (and sushi in general), reubens, frozen Greek yogurt, and gyros.  So when I received A Seasoned Greeting's blog for the swap, I was super excited to find these gyros.  Even better was that it used only 1/2 a pita since I'm trying to limit my carb intake right now in the event that I have gestational diabetes.

Because it's still (literally) freezing out, I was excited to use my new grill pan that my husband got me for Christmas.  It worked like a charm and created these gorgeous grill lines on the chicken.  The only thing I'm not so sure about is how to clean it.  I really should have oiled the pan first because I got some nice charred bits stuck to my now not-so-new and now extra-seasoned grill pan.

Now, it wasn't until I was sitting down to blog about this recipe that I made a *really* similar one many years ago. No matter, it didn't make this version any less delicious and it certainly fulfilled one of my cravings so thank you, Catherine!

Thank you to Sarah at A Taste of Home Cooking for being our awesome What's Cooking swap hostess and be sure to check out the rest of the group's collection in the blog hop, below.  You never know what great recipes you'll find!

Two Years Ago: Swedish Meatballs

Open-Faced Chicken Feta Gyros

Ingredients

For the Tzatziki sauce

• 1 cup plain Greek yogurt
• 1 regular cucumber, peeled and seeded
• 1 teaspoon minced garlic
• Salt and pepper
• Squeeze of fresh lemon juice

For the Chicken

• 2 chicken breasts, cut into slices
• 2 teaspoons minced garlic
• 2 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 1 teaspoon Greek seasoning
• 2 teaspoons dried oregano
• Salt and pepper to taste

For Assembling

• Whole wheat pita bread
• Fresh tomatoes, seeded and diced
• Red onion, sliced thin
• 1/4 cup crumbled feta cheese (I like the cracked pepper variety!)

Directions

1. Shred the cucumber. Wrap in a towel or cheesecloth and squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, salt and pepper to taste, and lemon juice. For best flavor, allow the flavors to meld overnight.
2. In a gallon sized zipper bag, mix together the garlic, lemon juice, olive oil, Greek seasoning, oregano, salt and pepper.  Add chicken slices and set aside.  For best flavor, marinate overnight.
3. Cut the chicken breast into slices and cook in a grill or fry pan over medium heat until cooked through.
4. To assemble, place 1/2 of the whole wheat pita bread on the plate. Top with chicken, tzatziki sauce, feta cheese, diced tomatoes and sliced onions.

Source: Slightly modified from A Seasoned Greeting

Philly Cheesesteak Sloppy Joes

I've had this recipe bookmarked for quite some time now.  It's one of Sarah's most popular recipes and now I understand why.  Not only is it a great weeknight meal but the flavor is one that the whole family will love, too.

Have you ever noticed that ground beef pretty much never comes in one pound packages unless you buy the rolls?  I always end up with 0.1, 0.3, and so on pounds of beef leftover and then I end up freezing it.  Eventually, I have enough collected to create another meal and that's where this recipe came in.  To stretch my ground beef further, I "beefed" it up with some mushrooms.

Then, to add more zest and to further copycat a flavor I love at my favorite Philly Cheesesteak joint, Penn Station, I substituted some tangy banana peppers for the green bell peppers.  Last but not least, I found the filling juices to be a bit too runny so I recommend to reduce the beef stock.  It was also lacking in flavor to me.  Maybe it's the type of steak sauce I used?  Sarah recommends A-1 but all I had was generic store-brand sauce.  I amped mine up by adding additional steak sauce, Worcesteshire sauce, and garlic powder.  All of these changes are reflected below.

If you want to simplify the recipe further, you could always put provolone cheese slices directly on top of the filling instead of creating the sauce but it's not nearly as melty this way and you can't go totally crazy with the cheese like I did.  But either way, go ahead and dig in...these are super sloppy and I recommend a fork!

Two Years Ago: Pierogi and Kielbasa Bake - Another easy weeknight meal.

Philly Cheesesteak Sloppy Joes

Ingredients

For the Filling

• 3/4 pound lean ground beef
• 1 softball-sized onion, chopped
• 1/2 green bell pepper, chopped
• 1/3 cup banana peppers, chopped
• 4 ounces mushrooms, chopped
• 3 Tablespoons steak sauce
• 1 teaspoon Worcesteshire sauce
• 1/2 teaspoon garlic powder
• 3/4 cup beef stock
• Salt and ground black pepper, to taste

For the Cheese Sauce

• 1 Tablespoon butter
• 1 Tablespoon flour
• 1 cup milk
• 1 cup (4 ounces) provolone, shredded (I used 5 slices of pre-sliced smoked provolone)

For Serving

• Rolls or buns of choice
• Mayonnaise (optional)

Directions

1. In large skillet over medium-high heat brown the ground beef, about 5-6 minutes. Drain the majority of the grease then add the onion, green pepper, banana pepper, and mushrooms and cook another 3-4 minutes, until the vegetables start to get tender. 
2. Stir in the steak sauce, beef stock, Worcestshire sauce, and garlic.  Season with salt and pepper to taste then bring up to a simmer and cook about 2 minutes. 
3. Split open rolls and remove most of the soft insides, leaving a bed to hold the meat mixture. Toast the rolls and set aside. 
4. While the meat is cooking, melt the butter in a medium-size pot over medium-high heat. Stir in the flour and cook about 1 minute until foaming. Whisk in milk, bring up to a simmer and let thicken slightly, about 2 minutes. Turn off heat and stir in the cheese.  Continue to stir until melted through. 
5. To serve, smear some mayonnaise on the top of the rolls.  Place a scoopful of the meat mixture onto the bottom of the rolls, then top with the cheese sauce and replace the top of the roll.

Source: Modified from A Taste of Home Cooking

Recipe Swap: Copycat Chick-Fil-A Sandwiches

Any Chick-Fil-A fans in the house?  I for one am a huge fan of their chicken, especially the spicy versions!  I have seen many copycat recipes floating around the internet but have always been intimidated by them because 1) how close could they really taste? and 2) frying things and I...we don't get along.

Often times for recipe swaps I will find something to challenge me and so when I found this at Melissa's blog I was Born to Cook, I knew it was time to surrender and beat my fears.

Looking at the ingredient list there were some items that weren't surprising and then others that made me go "huh?".  Take the pickle juice marinade for example.  I don't even like pickles and well...that's an awful lot of juice!  The powdered sugar was another interesting one...I was skeptical.

So how did it turn out?  Surprisingly, it tasted eerily similar to the real Chick-Fil-A sandwiches!  It didn't taste too pickle-y.  Instead, it gave that great tang and saltiness that is characteristic of their chicken.  The sugar also added just enough sweetness to offset it.  Since I like the spicy sandwiches I added Tobasco to the pickle juice and cayenne to the spice blend.  I think I would actually add more in the future because it wasn't quite to the spiciness of the real version.  But overall, yep, it was good!

My only lament is I still can't fry things to save my life.  Mine ended up a little more toasty than I would have desired.  Still have to work on that one...

Thank you Melissa for the recipe and Sarah at Taste of Home Cooking for organizing the swap!

Copycat Chick-Fil-A Sandwiches

Ingredients

• 4 boneless chicken breasts 
• 1 cup pickle juice 
• 1-2 tsp Tobasco sauce (optional to create the spicy version)
• 3 eggs 
• 2/3 cup milk 
• 1 1/2 cups all purpose flour 
• 3 tablespoons powdered sugar 
• 2 teaspoons paprika 
• 2 teaspoons salt 
• 1 teaspoon black pepper 
• 1 teaspoon garlic powder 
• 1 teaspoon dried basil 
• 1 teaspoon cayenne pepper (optional to create the spicy version)
• vegetable oil for frying (peanut oil is supposedly better, but I didn’t have any) 
• 4 buns, buttered and toasted 
• pickle slices

Directions

1. Pound out chicken to 1/2 inch thickness. Marinate in pickle juice and Tobasco (if using) for 1 hour. 
2. Beat egg and milk together in a bowl. Combine flour, sugar and spices in another bowl. Dip chicken on both sides in egg first, then flour mixture. 
3. Heat oil in a deep skillet. Fry each piece for a few minutes on each side, or until golden and cooked through. Place on paper towel lined plate and blot top side. 
4. Serve on buns with pickles 

Source: Slightly modified from I Was Born to Cook

Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip

Oh my god this is without a doubt the best sandwich I have EVER eaten!!!  And it's a crockpot recipe so dinner was on the table in under 15 minutes which was perfect since my husband had to eat early in order to digest before his running group training session.

I'm a fan of French Dip Sandwiches but this juice and the balsamic-honey glaze brings this particular version to a whole new freaking level.  I mean it is phenomenal!  I literally inhaled my dinner and had to refrain from eating a second sandwich.  Then, I rushed to my computer to blog about it because keeping this recipe from you would be a crime.

The au jus dip juice is full of yummy beefy and slightly acidic flavor (from the balsamic vinegar).  The beef is incredibly tender and sopping in the flavored juices.  The cheese is perfectly melty and the glaze just puts everything over the top with its syrupy sweet sour perfection.  I used rye hoagie rolls as my bread and wish I had used something a little more substantial because the tender bread wanted to fall apart under the weight of the beefy goodness as I drenched it with dip juices.  The cheese acted a bit like glue as it precariously held the sandwich together!

Yep.  My mouth is still watering a bit as I write this post.  I cannot wait to eat the leftovers for lunch  tomorrow!

PS:  Happy Birthday, Mom!  I love you!

Two Years Ago: Cheddar Cauliflower Soup

Three Years Ago: Sushi, Zuppa Toscana, and Sun-Dried Tomato, Basil, and Parmesan Muffins

Balsamic-Honey Glazed Roast Beef Sandwiches with French Dip

I was so eager to eat this sandwich that I smooshed my two halves together
before I realized  the photo would look way better if I kept it open...
hence the onions and some beef stuck to the cheesy side.  Oops!

Ingredients

For the Sandwiches

• 6 sub rolls (I love rye!)
• 1 recipe Balsamic Slow Cooker Beef with Onions (recipe below)
• 6 slices provolone cheese
• Mayonnaise (optional)
• Balsamic Honey Glaze (recipe below)

For the Balsamic Slow Cooker Roast Beef

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup beef broth
• 1/2 cup balsamic vinegar
• 1 Tbsp Worcestershire sauce
• 1 Tbsp soy sauce
• 1 Tbsp honey
• 1 Tbsp brown sugar
• 4 cloves garlic, minced
• 1 large sweet onion, thinly sliced

For the Balsamic Honey Glaze

• 2 cups balsamic vinegar
• 4 Tbsp honey

Directions

1. Place onions in the bottom of your slow cooker.  Then add the roast beef.
2. In a large bowl, mix together  the remaining roast beef ingredients.  Pour over the beef and cook on high for 4 hours or low for 6-8 hours.  (I'd recommend the latter for the most tender beef!  Cook it low and slow!)
3. Once the roast beef has cooked, remove it from your slow cooker and transfer to a serving dish.  Shred the beef lightly with two forks.
4. Transfer the juice and onions to a fat separator (I have and recommend this one from Oxo).  Put the strained onions into a bowl and set aside.  Then pour about 1/4 to 1/2 cup of the juice over the roast beef.  Reserve the rest of the au jus juice for dipping.  Throw out the fat.
5. Make the glaze by combining the ingredients in a non-reactive saucepan.  Bring to a boil then lower heat to low and allow to simmer while stirring constantly. The glaze is done when it is thick enough to coat your spoon.
6. Turn on your oven broiler.  Open a bun on a baking sheet and if desired, smear a bit of mayonnaise on the top half then add a slice of cheese.  Place meat and some onions on the other half of the bun.  Put the baking sheet under the broiler and heat until the cheese begins to bubble and get slightly browned.  Remove the sandwiches from the oven then drizzle with balsamic-honey glaze.  It's strong so start light and add more as desired.
7. Serve sandwich with au jus for dipping.  Close your eyes and be amazed by how delicious it is.  Try not to eat more than one!

Source: Barely adapted from Culinary Concoctions by Peabody as modified from Add a Pinch

SRC: Gruyere and Bacon Stuffed French Toast

Breakfast continues to be the theme here on my blog today.  On Friday I shared a recipe for Cinnamon Sugar Baked Pumpkin Doughnuts.  Today, I'm sharing something with everyone's favorite breakfast meat treat...bacon!!!

But this isn't your run-of-the-mill side of bacon.  This bacon is coupled with smooth, melty Gruyere cheese.  And then they're both stuffed inside of thick french toast and topped with sweet sweet maple syrup.  Mmm.  Anyone else a sucker for the sweet and savory combination?  I'd never think to make a savory French toast but it worked and was AMAZING.  Seriously one of the best things I've eaten in a long time and was so simple!  I was in a rush that morning so I used pre-cooked bacon to speed things along.  Would have loved to have the bacon crispier as I bet the contrast of texture would only add more to this already delightful experience.

This wonderful creation comes from Lisa's blog, Authentic Suburban Gourmet.  She is so talented and I'm jealous that she lives in my favorite US city, San Francisco.  I envy her food photography and I went a little bookmark crazy when trying to decide what to make for this month's Secret Recipe Club because everything looked SO GOOD.  

To name a few other contenders:

• Sweet and Spicy Pumpkin Soup with Bacon, Dates, and Pecans - Perfect for Fall!
• Brandied Yam with Crumbled Pecan Topping - Boozed up food, again!  I think this will likely make an appearance for Thanksgiving in my home.
• Apple and Fig Tart - I noticed she has a thing for figs...I love the flavor of them but have never cooked with them yet and am still a little intimidated...not sure why!

As usual a special thank you to April of the blog Angel's Homestead, SRC ring leader and Debbi of the blog Debbi Does Dinner, our Group C Hostess!

One Year Ago: Apple Pie Cookies

Gruyere and Bacon Stuffed French Toast

Yields: 4 slices stuffed French toast

Ingredients

• 4 slices good sourdough bread (cut about 1 1/4 inch thick)
• 8 slices bacon, cooked until crispy and then crumbled
• 1 cup Gruyere Cheese, grated
• Cinnamon
• 2 Tbsp butter
• 2 eggs
• 1 cup half & half (or whole or 2% milk)
• 1 tsp Vanilla extract
• Maple syrup

Directions

1. Use a sharp knife to cut into the bottom of each slice of sourdough.  Slice to almost the end of the top and sides to create a pocket to stuff each slice.
2. Once the bacon has cooled, combine it with the Gruyere cheese in a bowl.  Divide evenly among the four slices of bread and gently stuff each one.  Gently press each stuffed bread piece together to prevent the inside ingredients from escaping.
3. Add the eggs, half & half, and vanilla together and whisk until gently combined.
4. Use a large griddle to cook all of the French toast at the same time.  Heat griddle on medium and spread butter evenly across the surface.  
5. Meanwhile, dip each stuffed bread into the egg mixture and place on the heated griddle.  Sprinkle with cinnamon.  Let cook over medium heat for about 5 minutes per side.  If necessary, reduce heat to prevent burning.
6. Serve hot with your favorite maple syrup.  Take a bite, close your eyes and be amazed by all the contrasting flavors and textures!

Source: Authentic Suburban Gourmet

California Roll Lettuce Roll-Ups

I love it when the stars seem to align between what I receive my CSA basket for the week and the things I have bookmarked to make.  My only regret is having had to wait this long to share this recipe with you since I had been traveling so much recently (food photo adventures have been shared on facebook!).  But, I'll call it a nod to my recent trip to Japan by sharing it now :).

What I loved about this recipe was how quickly you could put it together and how healthy it was.  If you love the flavor of California Rolls but don't want the hassle of creating actual sushi rolls, this is the way to go.  I could even see adding some chopped nori (seaweed sheets) to really get the full flavor experience.  And why stop there?  You could adapt this recipe as a vehicle to contain the flavors of any of your favorite sushi rolls!

One Year Ago: Homemade Girl Scout Samoa Cookies and Chicken, Blueberry, and Summer Squash Salad

California Roll Lettuce Roll-Ups

Yields: 4 servings (3 wraps each)

Ingredients

• 1 cup dry rice
• 2 Tbsp seasoned rice vinegar
• 1 head (~12 leaves) Boston lettuce, leaves removed and washed
• 1/2 English cucumber, seeded and cut into 1-inch matchsticks
• 1/2 cup (about 2) carrots, shredded or cut into 1-inch matchsticks
• 5 oz surimi (imitation crab meat), cut into 1-inch matchsticks
• 1/2 avocado, diced
• 3 Tbsp pickled ginger, chopped (optional)
• 2 Tbsp low-sodium soy sauce

Directions

1. Cook rice according to package directions.  Once cooked, stir in the vinegar and then set aside.
2. Assemble the lettuce roll-ups by layering several tablespoons of rice in each lettuce leaf.  Then add 2-3 pieces of cucumber, carrot, crab, and avocado.  Top with pickled ginger if desired and finish with a dash of soy sauce.

Source: Adapted by and as seen on PreventionRD from Good Housekeeping

SRC: Chicken Fajita Lettuce Wraps

How's it going friends?  Miss me yet?  Unfortunately I'm not back quite yet but I do hope that you're enjoying all my wonderful guest posters so far (2 down, 4 more to go!).  I can't say it enough but they are making my life infinitely easier this month as I'm busily globetrotting in Asia for work.  They really are a great bunch of ladies with drool-worthy blogs, aren't they?

Anyway, it's time for another edition of Secret Recipe Club.  Has it really been a month already?  It seems what goes around, comes around because this month I received my fellow Jazzercising friend Joanna's blog, Cairns Manor.  For those who are facebook fans or that follow me on twitter, you might recognize her name because last month I gave her a shout out for being my SRC swap partner and making my Watermelon Slush.

As I perused her blog, I also considered Sriracha Macaroni Salad which I would have brought to our annual family Labor Day picnic...except it rained so there was none.  Another one that I'd like to try when I have more time is her Char Siu Bao.  If you've followed my blog for any period of time you'll know that this was my FAVORITE growing up and I was left with my Grandpa's original recipe on an old scrap of paper.  But when I made it, it just wasn't right to me.  So, I vowed that it would be the first trial of many in order to tweak the recipe and get it just right...but...I haven't done it any more trials yet.  D'oh!  Of course, I digress so back to this post.

Ultimately I ended up choosing these chicken fajita lettuce wraps.  Not only am I a fan of trying people's original recipes but I might just be obsessed with lettuce wraps lately what with my BLT Corn Salad Wraps, Chorizo and Sweet Potato Lettuce Wraps, Asian Lettuce Wraps, and not-yet-posted California Roll Up Lettuce Wraps!  Fajitas are one of my favorite Mexican foods so this was an awesome way for me to keep the Summery lettuce wrap theme going AND cut some carbs.  The flavor was very good and came together quickly though in the future, I'd probably only use a single lime instead of two.  It was a bit too limey (is that a word?) and tart for me.  Also, I didn't have any chipotle peppers on-hand so substituted 1/4 tsp of chipotle chili powder in the dry rub and added a few slices of minced jarred jalapenos.  Perfect level of spiciness and added smoky flavor!

As usual a special thank you to April of the blog Angel's Homestead, SRC ring leader and Debbi of the blog Debbi Does Dinner, our new Group C Hostess!

Chicken Fajita Lettuce Wraps

Ingredients

• 2 boneless, skinless chicken breasts, diced into bite sized pieces
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp coriander
• 1/4 tsp chipotle chili powder
• 1 tsp salt
• 1/2 tsp pepper
• 2 Tbsp olive oil, divided
• 1 red onion, diced
• 1 bell pepper, diced
• Several slices of jalapeno pepper, sliced (optional for added heat)
• 1 Tbsp honey
• Juice of 1 lime
• Lettuce leaves
• Toppings as desired: diced tomatoes, avocados, cheese, sour cream, etc.

Directions

1. In a plastic ziplock bag, add the onion powder, garlic powder, coriander, chipotle powder, salt, and pepper.  Add the diced chicken then seal and shake and squish the bag to combine.  Allow chicken to  marinate in the dry rub for about 30 minutes.
2. Heat 1 tablespoon of oil in a large skillet over medium high heat.  Add chicken and cook, stirring occasionally until chicken is cooked through.  Transfer to a plate and set aside.
3. Add the remaining tablespoon of oil to the pan.  Add the onion and bell pepper and saute until just starting to get soft, about 5 minutes.  Add the jalapeno peppers, honey, and lime juice stirring to combine.  Bring to a light simmer and add back in the chicken, cooking until warmed.  Taste and season with salt and pepper to taste.
4. Serve with lettuce and whatever toppings you like.

Source: Slightly modified from Cairns Manor

Recipe Swap: Hawaiian Chicken Sandwiches

Are you feeling too hot to cook?  If so, this edition of A Taste of Home Cooking Recipe Swap will be perfect for you.  I submitted the Korean Style Short Ribs which create melt-in-your-mouth amazingness in the crockpot without heating up the kitchen.

This month, I had the hostess herself, Sarah of A Taste of Home Cooking.  If I didn't know better I'd say that there was a recent obsession with Hawaiian Chicken Sandwiches in the blogging world.  I found it a little ironic that a recent June Recipe Swap recipe was very similar and yet each had their own distinct tastes to them.  It's as if we were to take the famous Shakespeare quote and say "What's in a name?  That which we call a Hawaiian Chicken Sandwich.  By any other name would taste just as delicious." :)

Bloggers LOVE this recipe.  And I can see why.  It's ridiculously simple and utilizes ingredients that you probably have on hand.  Oddly, I realized this is the first chicken "patty" sandwich that we'd ever made and I can assure you it won't be our last.  It really is a nice departure from beef/turkey burgers all summer.  I wasn't sure from the directions which way to halve my chicken.  I ended up cutting it horizontally so that my chicken was really skinny.  I hate trying to wrap my mouth around gigantic sandwiches so this worked to our advantage lol.  We omitted the cheese and mayo to save on calories and added some rings of grilled onion to amp up the flavor.

But which of the Hawaiian Chicken Sandwiches did I like better, you ask?  The Pulled Hawaiian Chicken Sandwich from last time or this Hawaiian Chicken Sandwich?  Well, as I'm a sucker for saucy things, I'd say the Pulled version for its flavor but this one wins for ease.  You can't go wrong with either one!

Don't forget to enter my Beer Flats giveaway and check back later this week for the two-part dessert finale of Emily and my Seasonal Summer Fruit and Veggie Extravaganza!

One Year Ago: Baked Squash and Baked Green Bean Fries

Hawaiian Chicken Sandwiches

Yields: 4 Sandwiches

Ingredients

• 2 large boneless skinless chicken breasts
• 1 large can pineapple rings (8 rings)
• 2 Tablespoons soy sauce
• 2 Tablespoons brown sugar
• 2 teaspoons Dijon mustard
• 4 slices provolone cheese (optional)
• Red onion rings (optional)
• 4 hamburger buns or kaiser rolls
• Smear of mayonnaise (optional)

Directions

1. Pound out the chicken breasts until they are a uniform thickness.  Slice each into two pieces (It wasn't clear which way to cut but I did mine horizontally so that the chicken was nice and thin).
2. Combine the juice from the pineapple can, soy sauce, brown sugar, and mustard.  Marinate the chicken overnight in the juice mixture.
3. Prepare your grill.  Grill the chicken for about 15 minutes, flipping once halfway through.  If desired, add the cheese with 3 minutes left.  While the chicken is grilling, add the pineapple rings and onions, turning once.  If desired, smear some mayonnaise on the buns then top with a piece of chicken and two pineapple rings each.

Source: Originally from So Tasty, So Yummy as seen on and submitted by A Taste of Home Cooking

BLT Corn Salad Wrap

And so continues Emily and my Summer Seasonal Fruit and Veggies Extravaganza.  We followed our refreshing Watermelon Slush mocktails with another refreshing, barely cooked dish.  

Emily and I must have been on the same wavelength because this recipe was on both of our radars.  I like how we often think alike when it comes to food  :).  Summer tomatoes and corn are no brainers to include in this theme and having the boys give the corn some charred flavor on the grill keeps things cool in the kitchen.  Add avocado and bacon then serve it in a lettuce leaf and you have yourself a deliciously fresh finger food!

On Thursday you get a bonus post for the week- another product review+giveaway!  Then, on Friday you get the main course from Emily and my Summer Seasonal Fruit and Veggie Extravaganza before we finish off with two desserts next week.

Can't get enough lettuce wraps?  Try this Chorizo and Sweet Potato Lettuce Wrap or Asian Lettuce Wrap!

One Year Ago: Jerk Chicken with Mango Cilantro Relish

BLT Corn Salad Wrap

Photo Credit: Emily H.

Yields: 5 cups of corn mixture

Ingredients

• 3 ears of corn, shucked of their husks and silk
• 1 cup cherry tomatoes, sliced in half
• 1/2 cup chopped green onions
• 1 avocado, diced
• 3 sliced crisp cooked bacon, diced
• juice of 1 lime
• about 1 tablespoon olive oil
• salt and pepper to taste
• a good sprinkling of chili powder and smokey paprika
• butter lettuce or iceberg lettuce leaves
• hot sauce and sour cream for topping

Directions

1. Over a gas burner or grill, char raw shucked corn.  Rotate corn until cob is charred on all sides.  Allow corn to cool before slicing corn kernels from the cob.
2. Add corn kernels to a medium bowl.  Add sliced cherry tomatoes, green onion, diced avocado, and diced bacon.  Squeeze in lime juice.  Add olive oil, salt, pepper, and slices.  Stir to combine.  Taste and adjust seasoning as needed.
3. Rinse and clean individual lettuce leaves.  Serve alongside a bowl of corn salad.  To serve, scoop corn salad into lettuce leaves, top with hot sauce, sour cream, fold up like a taco and enjoy!

Source: Joy the Baker

This recipe was a Tasty Treasure at Fantastical Sharing of Recipes!

Spicy Beans and Rice Burritos

This recipe is for my facebook fans Lauren and Sara who requested that this be my next post.

I really enjoyed this vegetarian meal and Chris called it like homemade Chipotle but better.  This was a light and refreshing meal that came together easily.  It made a lot of burritos (6) so I had many burritos for lunches that week.  I also saved some of the extra beans and rice mixture to serve with taco salads that we had for dinner that same week.

Enjoy!


Spicy Beans and Rice Burritos

Ingredients


For the filling:

• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 pepper from a can of chipotles in adobo, minced
• 1 tablespoon sauce from a can of chipotles in adobo
• 1 teaspoon ground cumin
• Several dashes cayenne pepper
• 1/3 cup water
• 1 15 ounce can black beans, drained and rinsed
• 1 15 ounce can pinto beans, drained and rinsed
• 2 cups cooked rice (brown rice, if desired)
• 1/4 cup fresh salsa of preferred spiciness

For serving:

• 6 burrito-sized tortillas, warmed (we like to use Flatout Flatbread Wraps)
• 8 ounces shredded cheese
• Shredded lettuce
• 4 green onions, chopped
• Fat-free Greek yogurt (or sour cream)

Directions:

1. Heat canola oil in a large skillet over medium heat. Add the garlic, chili powder, chipotle, adobo sauce, cumin, and cayenne. Cook briefly until fragrant, about 30-60 seconds. Add in drained and rinsed beans, and water. Bring to a simmer, then lower heat to medium-low and cook for 8 minutes, mashing the bean mixture slightly. Remove from heat, and stir in rice and salsa.
2. Divide mixture evenly among the center of each tortilla. Top with cheese, lettuce, green onions, and greek yogurt. Roll up and serve!  Make extra burritos and wrap in foil for an easy future meal :).

Source: As adapted by and seen on A Bitchin' Kitchen from Cooking Light

Smoked Salmon Tea Sandwiches

These dainty little tea sandwiches were delightful at my friend Jackie's bridal shower and though very simple, would make the British Royals proud.

At first when I looked at the recipe I had to do a double take on the butter for a couple of reasons: 1) 1 teaspoon per slice of bread?? and 2) unsalted?  Well, after some thought, the reason for the latter was clear to me - smoked salmon is salty so you don't need any from the butter, too.  As for the entire teaspoon of butter on each bread slice...I just couldn't bring myself to do that.  When I researched the rationale, tea sandwiches are usually heavily buttered because it supposedly provides structure for the bread.  For the calories though, I was willing to take my chances and am happy to report that I was able to get away with using about 1/2 teaspoon per slice of bread.

If you're making a lot of sandwiches like I did (13 in total!), you will probably want to do it assembly line style buttering all the bread first, then moving on to the cream cheese, then finally the salmon and cutting.  After taking a couple sandwiches all the way through from start to finish I realized it was a mess and not so effective since handling the salmon made my hands pretty slimy.

I'm a little anal and actually weighed out my cream cheese and salmon as I put them on my bread slices (mostly because I didn't want to run out before I had made enough sandwiches because I bought just enough!).  If you're trying to stretch your dollar, you can get away with using less of both (about 0.8 oz cream cheese and 1.3 oz salmon seemed okay to me).  The end product will not suffer as there is plenty of flavor to go around.  Oh, and I couldn't resist but to add fresh cracked pepper and a few squeezes of lemon juice to brighten the flavor.

Three Years Ago: Peanut Butter Cookie Treats

Smoked Salmon Tea Sandwiches

Photo Credit: Emily H.

Ingredients:

• 2 small slices bread (I used white and wheat sandwich breads for variety and less waste on cutting since the edges are straight instead of round on top)
• 1 teaspoons unsalted butter, softened
• 1 tablespoon minced fresh dill
• 1 ounce low fat cream cheese, softened
• 1.3-2 ounces smoked salmon
• Lemon juice (optional)
• Pepper (optional)

Directions:

1. Spread one teaspoon of butter on one side of each slice of bread. 
2. Mix the dill into the cream cheese. If desired, add a few squeezes of lemon juice and freshly ground pepper to taste.  Spread the cream cheese on the buttered sides of bread. 
3. Layer the salmon on the cream cheese on one slice of bread, and cover with other bread slice. 
4. Cut the crusts off the sandwich and then on the diagonals to create four triangles.

Source: Slightly modified from About.com

Recipe Swap: Pulled Hawaiian Chicken Sandwiches

I'm on a roll, folks!  This week's recipe swap theme was Burgers/Sandwiches.  As usual, visit A Taste of Home Cooking for the full round-up!

I submitted Pork Sandwiches with Cilantro-Jalapeno Slaw and received these awesome Pulled Hawaiian Chicken Sandwiches from one of my favorite bloggers, Nicole at Prevention RD.  Seriously, if you haven't already checked out her site yet, you should.  It's one of my go-to blogs for when I want something a bit healthier and I LOVE that she calculates all the nutrition stats for you.  Oh, and I should also mention that Nicole deemed my (Sugary Sweet) Chili entry the champion of her 2nd Annual Chili Contest which I am completely honored by :).

As for this recipe, it totally met and exceeded my husband and my expectations.  At first I grumbled a bit at the fact that it used grilled chicken (I, like Nicole, assumed the pulled chicken would be a la crockpot like all other pulled meat recipes) and considered slow cooking it instead.  But don't do it.  The grilling adds a wonderful char-grilled smokey flavor that makes this sandwich unique and it's worth the extra effort.  It made a lot so we had the leftovers for lunch in wraps.  This would be a perfect addition to your 4th of July or other summer BBQ.  Classic enough for a traditional BBQ but different enough to surprise and delight.  Great stuff!

Heads up to my readers - by the end of next week, look for my first official product review and a sponsored BLOG GIVEAWAY!  If you're not already, follow me on Facebook or Twitter for an early hint of what it could be ;).

One Year Ago: Red, White, and Blue Cupcakes
Two Years Ago: Firecracker Shrimp (mmm...Sriracha!!)

Pulled Hawaiian Chicken Sandwiches

Ingredients:

• 1/3 cup Heinz 57 sauce
• 1 20-ounce can pineapple rings in natural juices
• 2 Tbsp agave nectar or honey
• Tabasco sauce, to taste (I used my favorite Asian condiment, Sriracha!)
• 4 5-ounce boneless, skinless chicken breasts
• non-stick cooking spray
• Fresh ground black pepper, to taste
• 5 whole wheat buns or sandwich rolls

Directions:

1. Heat grill to medium heat. Place one ring of pineapple into a food processor or blender and process until smooth. Add the Heinz 57, honey, and a couple of dashes of 
hot sauce to the blender/food processor and combine. Remove 3 tablespoons of sauce to use for basting and reserve the rest for serving.
2. Spray the pineapple rings with non-stick spray and place on the grill. Cook for 5-7 minutes on each side, until the sugars start to caramelize and nice grill marks have developed.
3. Pound chicken breasts lightly to reach an even thickness. Brush the Hawaiian sauce on one side of the chicken breast. Place on the grill sauce side down and cook until internal temperature reaches 170F (about 6-8 minutes), flipping halfway through. Before flipping the chicken, baste with the remaining Hawaiian sauce.
4. Remove chicken and pineapple rings from the grill when done. Let chicken stand for 5-10 minutes before shredding with two forks. Add the chicken to a bowl and toss with the remaining Hawaiian sauce. Divide the pineapple rings and Hawaiian chicken between the 5 buns/sandwich rolls and serve warm.

Source: Originally from Confections of a Foodie Bride as submitted by Prevention RD

Chorizo and Sweet Potato Lettuce Wraps

Yum yum and another YUM!  Every once in awhile you make a recipe that is so ridiculously good that you feel like you need to drop everything and share it with the world.  This was one of those recipes for me.

I'm sure everyone's familiar with the Asian Lettuce Wraps that are available at places such as P. F. Chang's and I even shared a similar version of that on my blog here.  But this.  This was even more flavorful, even more amazing.  

The cool, crisp lettuce leaves contrast nicely with the slightly spicy chorizo and smoky roasted corn and sweet potatoes.  The color is also quite vivid and gorgeous.  Now, in my case, my husband accidentally picked up Oriental sweet potatoes which I guess are white unlike normal orange sweet potatoes so ours wasn't quite as colorful.  Still delicious and the leftovers became filling for regular flatbread wraps for lunches the rest of the week.  Personally, I preferred the dish without the sauce but it adds another layer of cool creaminess to the meal.  I kind of forgot about the feta, too.  The tang of that would have been a nice addition if you have it but I don't think we missed much by not having it.

One Year Ago: Singapore Mei Fun
Two Years Ago: Orange Berry Muffins

Chorizo and Sweet Potato Lettuce Wraps

Ingredients

For the Chorizo Sweet Potato Filling

• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 1 cup frozen or fresh corn
• 3 Tablespoons canola, divided
• 2 teaspoons ground cumin
• pinch of cayenne
• pinch of sugar
• kosher salt
• 1 cup chopped white onion
• 10-12 ounces chorizo, casings removed (soy or pork both work!)
• juice from 1 lime
• 1/2 cup chopped fresh cilantro

For the Cilantro Cream

• 1 cup  Greek yogurt 
• 2 T freshly squeezed lime juice
• 2 T chopped fresh cilantro
• pinch of salt

To Assemble

• 1 head of leaf lettuce (green, red, butter, or Bibb), leaves separated, washed, and dried
• 1 cup crumbled feta
• Additional lime wedges, for garnish

Directions

1. Preheat oven to 450 degrees. Place sweet potato cubes and corn on a large rimmed baking sheet. Drizzle with 2 T of the oil and sprinkle with cumin, cayenne, sugar, and a good pinch of salt. Use your hands to toss the vegetables and coat them well with the oil and spices.  Spread them into a single layer and roast for 15-20 minutes, stirring a couple of times during roasting, until the potatoes are tender browned in spots.
2. Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chorizo, breaking up the clumps with the woolens spoon.   Stir and cook until the chorizo is browned and cooked through, about 5-8 minutes. Add the sweet potato mixture to the skillet, then stir in the lime juice and cilantro.  Taste and season with additional salt if necessary.
3. As the chorizo mixture is cooking, combine the sour cream, lime juice, and chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.
4. Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf. Drizzle with the cilantro cream sauce and sprinkle with feta.  Serve with extra lime wedges.

Source: As adapted by and seen on Pink Parsley from Perry's Plate