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

Southwestern Stuffed Sweet Potatoes

Look what I have for you today...ANOTHER "stuffed" recipe!  You'd think I have a slight obsession but oddly enough, I had this recipe chosen for our Cinco de Mayo themed Dinner Club well before any of the other stuffed recipes were planned for my blog postings.

I've seen this recipe called several things: Healthy Mexican Stuffed Sweet Potatoes, Mexican-Inspired Stuffed Sweet Potatoes, and Southwestern Stuffed Sweet Potatoes.  It's a mouthful to type or say.  So, let's just put aside our differences and as in the age old potAYto versus potAHto argument we'll just call them "delicious".

You will have leftover filling.  That is, unless you're like me and start eating it by the spoonful.  But, if you do happen to have some left, I hear they make an awesome quesadilla filling!

Look for my other Cinco de Mayo Dinner Club dish later this week!

One Year Ago: Guacamole
Two Years Ago: Summer Corn and Vegetable Soup

Southwestern Stuffed Sweet Potatoes

Photo Credit: Emily H.

Ingredients

• 3 medium sweet potatoes
• 1 (15 oz) can corn, or 1.5 cups frozen corn, rinsed and patted dry
• Salt, to taste
• 2 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp Mexican oregano (optional)
• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 c cilantro, chopped
• 1 oz cream cheese (light is fine)
• 1/4 c sour cream (light is fine), plus more for serving
• 1 to 3 chipotle peppers in adobo sauce, minced or pureed (adjust to your spice tolerance)
• 6 Tbsp shredded Mexican cheese (or other preferred flavor)

Directions

1. Preheat oven to 350 degrees F. Place sweet potatoes on a baking sheet and bake for 50 to 60 minutes, or until fork tender. Remove from the oven and allow to set until cool enough to handle.
2. While the sweet potatoes are cooling, saute the corn in a dry heavy skillet over medium high heat. Sprinkle with salt, cumin, chili powder and Mexican oregano. Cook until the corn is roasted and browned (about 7 to 10 minutes). Transfer to a small bowl; set aside.
3. Wipe the skillet clean and heat the olive oil. Add the onions and cook until just translucent and tender. Transfer to the bowl with the corn. Add the black beans and cilantro to the onion and corn. Gently stir to mix.
4. Cut the cooled sweet potatoes in half, lengthwise. Scoop the flesh into a large mixing bowl, leaving the skins intact (leaving a thin layer of potato helps to hold the skin together.) Add the cream cheese, sour cream, chipotle pepper(s) and salt to the mixing bowl with the sweet potatoes. Mash with a potato masher or blender to desired texture. Gently stir in the roasted corn, onions, black beans and cilantro mix.
5. Preheat the broiler. Fill each potato skin with the mashed potato mixture, topping each with 1 Tablespoon of cheese. Broil for 5 minutes, or until cheese is melted and hot. Serve immediately with a dollop of sour cream, if desired.

Source: As seen on and adapted by Pennies on a Platter from Pinch of Yum

Chicken and Roasted Root Vegetable Pot Pie

This was a fantastic change from the standard pot pie and captures the best Fall flavors in a spin off from a comforting classic.  It also used a ton of different root vegetables that I got from my CSA share big win! While there are quite a few steps and dirty dishes made in the process of creating this pie, the end result is worth it.  The roasted root vegetables lend an earthy but naturally sweet flavor to the dish while the chicken makes it familiar and adds protein to a dish my husband would otherwise not eat.

Oh and by the way, I made the pie crust for this so though I originally intended to share a dessert recipe for that one I think I can officially check that one off my 23 Things in 2011 list :).  Woo hoo!


Chicken and Roasted Root Vegetable Pot Pie

Yields: 8 Servings


Ingredients

For the filling

• 2 split bone-in, skin-on chicken breasts
• 2 tablespoons olive oil
• 1/2 pound parsnips (approximately 2), peeled and sliced into 1/2-inch pieces
• 3/4 pound turnips (approximately 2 medium), peeled and sliced into 1/2-inch cubes
• 1/2 pound butternut or other winter squash, peeled, seeded, and cut into 1/2-inch cubes
• 1/2 pound sweet potatoes, peeled and sliced into 1/2-inch cubes
• 1/2 pound carrots, peeled, and - yes, you know it by now - cut into 1/2-inch cubes
• one head of garlic, peeled down to the last layer of skin, leaving that last layer of skin intact, and the top 1/4-inch of the head removed to expose the tops of the cloves within
• salt
• pepper
• 1 teaspoon thyme

For the gravy

• 1/4 cup butter
• 1/4 cup flour
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1/4 teaspoon dried oregano
• 1/4 teaspoon dried parsley 
• 1/2 teaspoon salt
• 3 cups chicken broth (saved from boiled chicken breasts above)

For the crust (makes 3 9" round circles)

• 3 cups all-purpose flour
• 1 1/2 teaspoons salt
• 1 teaspoon baking powder
• 1/2 cup very cold vegetable shortening
• 1 stick very cold unsalted butter
• 1/2 to 3/4 cup ice water
• 1 egg yolk
• 1 tablespoon milk (any type)

Directions

1. To make the chicken filling and broth: In a large stock pot, add chicken and enough water to cover.  Bring to a boil and then reduce to simmer for 30 minutes or until chicken is fully cooked.  Remove cooked chicken and place on a cutting board to cool.  Strain the broth using a fine mesh sieve and set aside for use in the gravy.  When chicken is cool enough to handle, cut into cubes or shred using fingers or forks.
2. To make the vegetable filling: Preheat the oven to 375 degrees. In a large bowl, toss the parsnips, turnips, carrots, and butternut squash with the olive oil to coat. Transfer to a large baking sheet or roasting pan. Sprinkle the salt, pepper, and thyme over top. Wrap the head of garlic in aluminum foil, drizzle olive oil over the cut side, salt and pepper, and seal it in the foil. Roast the vegetables and garlic in the oven on the middle rack until vegetables are softened and beginning to brown on the edges, approximately 45 minutes.  While the vegetables roast, you can make the pie crust and gravy.
3. To make the crust: In a food processor fitted with the metal blade, add the flour, salt, and baking powder. Then add the cubed very cold butter and cubed very cold vegetable shortening to the flour, and pulse until fats are pea-sized. With the motor running, add 1/2 cup of very cold water to the dough. If the dough does not come together completely, add very cold water, 1 tablespoon at a time, until it does. Turn the dough out onto a lightly floured surface and knead quickly and gently into a ball. Cover in plastic wrap and place in the refrigerator for 30 minutes.  Once chilled, on a lightly floured surface, roll out the dough to fit a 9" pie crust.  You should be able to make about 3 out of the dough ball.
4. To make the gravy: Add butter to large saucepan and melt completely.  Then add flour and stir until combined.  Allow to cook for about a minute.  Whisk in the reserved chicken broth then all of the spices.  Continue to whisk until no lumps remain.
5. To assemble and bake:  If you turned off the oven, pre-heat it back up to 375 degrees.  Put one pie crust round into the bottom of a pie plate.  Fill with the roasted vegetable and chicken filling (use as much or as little as you want...I probably used half of what I cooked).  Pour the gravy over the top.  Put the other pie crust round on top.  Seal the edges and cut decorative slashes into the top.  In a small bowl beat the egg yolk and milk together.  Brush it on top of the pie crust.  Bake on the middle rack for 40 minutes or until the top of the crust is golden brown.

Source: Inspired by Poor Girl Gourmet and My Recipes

Oven-Baked Sweet Potato Chips

Okay...hate to tell you this but summer is unofficially over *sad face*.  But, on the flip side, that means the weather is going to start getting cooler and I'll be able to use my oven again without feeling too bad about heating up the house.


If you told me that I could make my own chips in the oven and at home that are crispy, I'd tell you I thought you must be joking.  That is, until I tried these.  They were so addicting that I only regretted not making more of them.  I put some chipotle chili powder on mine and WOW what a  pop of flavor!  Serve it alongside your favorite sandwich or burger or just eat them as a snack.  They're kind of too good to play second fiddle, anyway.

Oven-Baked Sweet Potato Chips

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Yields: 2 servings

Ingredients

• 1 sweet potato
• vegetable or canola oil for spraying
• sea salt
• black pepper, chili powder, chipotle chili powder, cumin (optional seasoning)

Directions

1. Preheat oven to 375 degrees Farenheit. 
2. Slice potatoes with a mandolin slicer or food processor, if possible.  Spread the slices out in a single layer on baking sheets.  Spray the potatoes lightly with the oil on each side then sprinkle lightly with salt or any other seasoning. 
3. Bake for 10-20 minutes, flipping halfway through baking time.  Be sure to monitor the chips frequently to make sure they don't burn, puling out any chips that may finish cooking early.

Source: Originally from Tiny Urban Kitchen as seen on Apple a Day

Baked Chipotle Sweet Potato Fries

Happy National French Fry Day!

Celebrate this day with a healthier spin on fries.  They're baked to reduce the fat content and sweet potatoes for an overall nutritional boost!  Just 2 simple steps is all it takes...and one of them is to turn on your oven :).  Of course, if you want to whip up a quick sauce to serve alongside then you add a few more steps but you can do that while they bake.  I just mixed some honey, chipotle powder, and a pinch of salt into some plain Greek Yogurt.  Ketchup is also a simpler and delicious option.

Watch out, they're addicting!  So much so that I literally dove right into my fresh-out-of-the-oven batch nearly burning my fingers and forgot to take a picture!!  Sorry about that :P.  If you really need to see a picture to drool over, check out Gina's site :).

One Year Ago: Fajitas
Two Years Ago: Jamie's Minestrone - One of my all-time favorite soups...nevermind that there's a heatwave.  Now that I'm in a CSA share again this year this might be the *perfect* recipe for using my organic farm fresh veggies!

Baked Chipotle Sweet Potato Fries
Printer-Friendly Version

Yields: 2 Servings

Ingredients

• 1 sweet potato, (about 5" long) peeled and cut into 1/4" fries
• 2 tsp olive oil
• sea salt
• ground chipotle chile
• garlic powder 

Directions

1. Preheat oven to 425°. 
2. In a medium bowl, toss sweet potatoes with olive oil, salt, garlic powder and chipotle chile powder.

Source: Gina's Skinny Taste

Serving Size: 1/2 • Old WW Points: 2 pts • WW Points+: 3 pts • Calories: 108 • Fat: 4.7g • Protein: 1.1 g • Carb: 15.8 g • Fiber: 2.0 g