SOUTHWESTERN SWEET POTATO SALAD

SOUTHWESTERN SWEET POTATO SALAD

This Southwestern Sweet Potato Salad Recipe is an easy side dish recipe that is perfect for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, Lime Juice and Roasted Red Pepper Dressing take this Sweet Potato Salad to a whole new level! I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!

To me, sweet potatoes were simply issues the items that came out at Thanksgiving and perhaps Christmas (and the thing I avoided just like the plague unless they were baked in a very Sweet Potato Bundt Cake or mashed in these Sweet Potato Biscuits).In fact, i used to be therefore late to the party; I didn’t even understand that sweet potatoes were oversubscribed year around. Fast forward to varsity and every This Southwestern Sweet salad formula is a simple entremots formula that’s excellent for summer! The southwestern flavors from Sweet Corn, Black Beans, Peppers, juice and roast Red Pepper Dressing take this Sweet salad to a full new level!

I was a touch late to the full sweet potato party, however currently I’m inbound with this Southwestern Sweet salad and I’m coming back in with a bang! It’s loaded with black beans, corn, peppers, juice and roast red pepper dressing. Now, that my friends could be a Sweet salad that packs a punch!For instance, the maximum amount as i like a classic salad formula, i used to be super fascinated by making an attempt to form a version with sweet potatoes. I wished to figure with ingredients that complemented sweet potatoes, making a novel summer entremots that centered on a special ingredient.

(This post has affiliate links)


 

Click here for southwestern sweet salad recipe!

Ingredients

3 cups diced sweet potatoes (about 3 med-large peeled sweet potatoes; or pre-cut sweet potatoes)
2-3 tbsp olive oil
1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups cups sweet corn (I used frozen that I heated until warm)
1 (15oz) can black beans, drained
1 1/2 cups diced bell peppers (I used green, yellow, red, and orange)
1/2 cup fresh cilantro, chopped (plus more for garnish)
1 tsp seasoned salt (or to taste)
1 tbsp fresh lime juice
3-4 tbsp roasted red pepper dressing (or, you can use chipotle ranch, southwestern flavored dressing, etc.)

Instructions

1. Preheat oven to 425 degrees. Spread sweet potatoes onto a non-stick foil lined large sheet pan.
2. Drizzle with olive oil, beginning with 2 Tbsp. If you think it needs more, add the extra tbsp.
3. Sprinkle with salt and 1/2 tsp of pepper, reserving the remaining 1/4 tsp of pepper. Stir the sweet potatoes around until they are all evenly coated.
4. Cook for 25 -30 minutes, until they are browned and fork tender (a little crisp on the outside and soft inside), stirring the sweet potatoes with a spatula every so often.
5. Mix roasted sweet potatoes, corn, black beans, bell peppers, cilantro, seasoned salt, remaining 1/4 tsp of black pepper, and lime juice and dressing together (begin with 3 tbsp, and add more as needed).
6. Once combined, serve immediately, or serve chilled (this salad tastes great warm, at room temperature, and cold).

SOUTHWESTERN SWEET POTATO SALAD
Print Recipe
SOUTHWESTERN SWEET POTATO SALAD
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Delicious Chicken Marsala

Delicious Chicken Marsala

Chicken Marsala

I have been in search of the perfect Chicken Marsala for years.  I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas.  I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.

Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing.  I wend in search of the best Chicken Marsala recipe I could find.  I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves.  In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit.  They loved it too!

First of all a little background on Chicken Marsala.  I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden.  Like I said everyone seems to have their own version of this dish!  But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is.  I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!

Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy.  Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.

The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan.  It is then covered with a sauce made from a Marsala wine reduction.  Some recipes call for the addition of mushrooms, herbs, and tomatoes.  Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.

When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.

 

Delicious Chicken Marsala
Print Recipe
Delicious Chicken Marsala
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine Flour, salt, pepper, and garlic powder in a shallow dish.
  2. Melt 2 tbs. butter in the olive oil in a frying pan.
  3. Pat chicken dry with paper towel and dredge thru flour mixture
  4. Fry chicken breasts in oil butter mixture until both sides start to turn brown.
  5. Remove from pan and place in a covered dish or pan.
  6. Add 2 tbs. butter to the remaining oil and saute mushrooms until juices come out and mushrooms are cooked.
  7. Add wine, chicken stock, and garlic to the mushrooms and simmer about 10 minutes or until liquid is reduced by half
  8. Add heavy whipping cream and cornstarch mixture to the pan - it should slightly thicken. If it's too thick add up to 1/2 cup of wine to thin to desired consistency.
  9. Return cooked chicken to pan and spoon sauce over it.
  10. Cook on stove top until chicken is heated thru.
  11. Gently stir in 2 tbs. of butter.
  12. Sprinkle with chopped parsley and serve.
Share this Recipe
Powered byWP Ultimate Recipe
Savory Beef Roll Ups

Savory Beef Roll Ups

The initial instruction for these Savory Beef Roll Ups used beefsteak, however I favor to use skinny beefsteak. Pounded out skinny, unfold with associate herb cheese paste, lemon zest, piece of prosciutto and rolled – this are therefore delicious.

I love recipes that bring back recollections, either from my mom’s preparation, like this one here, or an evening out celebrating, a definite party or occasion. Food brings US all nearer and could be good thanks to share.

This instruction is not any exception and one i favor from my ma that I switched up a touch. i take advantage of pounded skinny roast rather than flank. Back within the day flank was super cheap and these days it’s obtaining up there in price, besides I favor to grill it myself. This uses those very little “breakfast steaks” as they’re typically referred to as here within the States. Roast cut of meat that’s cut skinny and pounded works dead.

A tasty herb and cheese paste get a kiss of lemon peel and a pleasant salty piece of prosciutto. Al this is often rolled up and secured with toothpicks. Feel free to use skinny cut bacon if you wish; I do if prosciutto isn’t obtainable, works dead, too.

Then a dusting in flour and a pleasant pan sear to caramelize and seal it all for a slow cook stovetop or, like here associate updated methodology victimization my favorite room tool, my Instant Pot. The moment Pot could be a fantastic sterilizer, slow cookware, rice cookware with four alternative choices I actually have not even tried yet! This is merely softened in your mouth delicious!

Be sure to remove the toothpicks and serve the Savory Beef Roll Ups rolled steaks and the beautiful sauce it makes over pan roasted red potatoes and peas, or steamed rice or barley with a side salad.

 

Click Savory Beef Roll Ups for more recipes enjoy!

 

(This post has affiliate links)
Ingredients
2 lbs thin round steak (See Note 1)
3 garlic cloves , minced
1 tsp red pepper flakes
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1 lemon , zest
3 tbsp olive oil , divided
4-6 slices prosciutto (See Note 2)
1/4 cup flour
1/2 cup water
1 onion , medium, diced
1/4 cup Sherry
Instructions
1. Cut the steak into 8 pieces. Pound the meat out until thin and almost double in size.
2. In a small bowl mix the garlic, red pepper flakes, cheese, parsley, lemon zest and 1 tablespoon olive oil. Spread this on the surface of the steaks.
3. Cut the prosciutto or bacon in half and place a 1/2 piece on each steak. Roll these pieces of steak and secure with a toothpick.
4. Dust each filet roll with the flour. In a skillet over medium high heat brown in remaining 2 tablespoons olive oil, turning on all sides. See 2 cooking methods below. Instant Pot pressure cooker method saves 1 hour cooking time.
5. Stove Top Method: When steaks rolls are completely browned add the water and onion. Cover and cook on low heat for 1 1/2 hours.
6. Remove steak rolls from sauce, discard toothpicks and keep warm. Bring sauce to the boil and add sherry. Reduce to thicken and serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
7. Instant Pot Method: Add browned steak rolls to pressure cooker add the water and onion. Deglaze skillet with sherry and scrape up browned bits on bottom of pan and pour over meat. Cover with lid and choose Meat/Stew setting. Remove toothpicks. Serve sauce over steak rolls with pan roasted potatoes and peas or over steamed rice or barley.
Notes
1. I often times buy “breakfast steaks” or the thin round steaks that have been tenderized by the butcher, pre-packaged.
2. Feel free to use thin cut bacon slices to substitute for the prosciutto if you prefer.
3. FYI –
If you’re converting meat from a slow cooker to an Instant Pot, follow this rule: if the meat dish cooks in eight hours on low or four hours on high in the slow cooker, it will cook in 25-30 minutes in the Instant Pot. Make sure the Instant Pot setting reads “sealing” and not “venting” to ensure it’s cooked properly.

 

Savory Beef Roll Ups
Print Recipe
Savory Beef Roll Ups
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)

SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)

Shumai (Siomai) are Filipino dumplings that were introduced to the country from China. .rather than being totally penned by the wrapper, the superior square measure left open in a very tulip-like form. These dumplings square measure stuffed with a seasoned pork and cabbage mixture, then steamed till poached through. They’re paired with a delicious soy sauce-based dipping sauce.

To steam the dumplings, I used a parchment-lined bamboo steamer set over a pan stuffed with merely enough water to not bit the lowest of the steamer. I froze the additional dumplings on the parchment-lined baking sheet till solid, then transferred them to a deep-freeze bag. I steam them straight from the deepfreeze with some of minutes further to the preparation time for a fast snack or lightweight lunch. You’ll conjointly double this formula to form loads directly for additional storage, though’ it looks mine continually disappear within the same quantity of your time no matter the amount.

I cooked the garlic for the dipping sauce by slicing off the highest of a head of garlic to reveal the highest of the cloves and drizzled them gently with vegetable oil. I wrapped the garlic in foil and cooked in a very four hundred degree F kitchen appliance till golden and simply cut, 30-50 minutes looking on the dimensions of the garlic.

The wrappers are found within the white goods or deep-freeze section of the many larger grocery stores or Asian food markets. I created my very own wrappers, as a result of I even have gotten spoiled on the style and the way a lot of easier they’re to handle.

Oyster sauce may be a dark brown sauce created by preparation oyster extract with salt and sugar. It’s common in Southeast Asian cuisines. Check the labels before shopping for. Lower quality sauces embody caramel coloring or different additives. It is found in Asian food markets or some larger grocery stores.

 

Click here SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)  recipes enjoy!!

(This post has affiliate links)

Chocolate of the Month Club Club

Ingredients

Dipping Sauce:

2 tablespoons soy sauce

1 teaspoon mashed roasted garlic

1/4 teaspoon palm coconut or rice vinegar

1/4 teaspoon sambal ulek or dried red pepper flakes

Dumplings:

1 pound (450 grams) lean ground pork

1 clove garlic peeled and minced

1 1/2 teaspoons peeled and minced fresh ginger

2 tablespoons oyster sauce

1 tablespoon soy sauce

Pinch freshly ground black pepper

1/2 cup (50 grams) finely shredded Napa cabbage

1 package (50 count- you will need about 30) round dumpling wrappers

Sesame seeds for topping

Instructions

  1. To make the dipping sauce: Combine the soy sauce, garlic, vinegar, and samba ulek or red pepper flakes. Set aside or refrigerate until ready to serve.
  2. To make the dumplings: In a large bowl, mix together the pork, garlic, ginger, oyster sauce, soy sauce, and black pepper just until combined. Mix in cabbage.
  3. Line a large baking sheet with parchment. Fill a small bowl with water. Remove the dumplings from the package and cover with a lightly damp cloth on work surface.
  4. Lightly moisten the edges of a dumpling wrapper with water, then flip over so the dry side is up. Spread about 1 heaping teaspoon evenly over the surface of the wrapper.
  5. Either places the wrapper in the palm of your non-dominent hand or evenly across the circle made from putting the tips of your thumb and forefinger together. Use a knife or your spoon to press the edges of the wrapper towards the center around the circle, leaving the top of the dumpling open. Tighten your forefinger and thumb around the sides of the dumpling to seal and form a tulip shape. Use the back of a spoon to smooth out the top of the meat filling. Place on the parchment lined baking sheet and repeat with remaining wrappers and filling. Arrange on the baking sheet in a single layer, without touching.
  6. To cook the dumplings: Place the prepared dumplings in a steamer, being careful not to overcrowd. Cover and steam until the dumplings is firm and cooked through, 8-12 minutes. If desired, top with sesame seeds.
  7. Serve hot with prepared dipping sauce.

 

SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)
Print Recipe
SHUMAI (FILIPINO PORK AND GINGER DUMPLINGS)
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe
Butter Steak  Cubes Keto Friendly Recipe

Butter Steak Cubes Keto Friendly Recipe

butter steak cubesI’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy.  Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner.  And so I’ve come up with this Keto friendly Butter Steak Cubes.

Butter Steak Cubes are real easy to make and they are really delish!  Everyone loves them!  I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us.  My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.

One thing though, if you want leftovers for lunch or whatever don’t over cook the steak.  In fact I usually cook them just until they turn slightly pink in the middle.  That way they can be reheated later.  If you over cook the meat they end up like jerky when reheated.  You definitely don’t want that!

Ingredients

4 NY Strip Steaks cut into 1″ cubes

1/2 Tbs. Cayenne Red Pepper

1 Tbs. Garlic Powder

1 Tbs. Onion Powder

1 Tsp. Sea Salt

1 Tsp. Ground Black Pepper

1/2 Tbs. Lemon Pepper

1 Tsp. Oregano

1 Stick Butter

3 Tbs. Olive Oil

1/4 Cup Fresh Parley Chopped

Directions

Combine Spices in a small bowl and mix well

Melt Butter in Olive Oil over med high heat

Add cubed meat and sprinkle spices over it

Toss meat in frying pan and cook until it almost reaches your desired “doneness”

Toss in chopped parsley and cook until done.

Serve right away with desired sides

butter steak cubes
Butter Steak Cubes
Print Recipe
butter steak cubes
Butter Steak Cubes
Print Recipe
Ingredients
Servings:
Instructions
  1. Combine spices in a small bowl and mix well
  2. Melt butter in Olive Oil over med-high heat
  3. Add cubed meat and sprinkle spices over it
  4. Toss meat in frying pan and cook until it reaches almost your desired "doneness"
  5. Toss in chopped parsley and cook until done
  6. Serve right away with desired sides
Share this Recipe
Powered byWP Ultimate Recipe
Balsamic Steak Skewers

Balsamic Steak Skewers

Man food. This is a prime example. Big, juicy, tender pieces of steak marinated in a tangy balsamic vinaigrette and grilled to perfection. Life does not get much better. Well, my hubs would give me all the cherry tomatoes and go on with his meal. I don’t mind one bit. Not one.

I’m not reaching to lie. I bribe my hubs with food. If i would like him to try to one thing massive I prepare one in every of his favorite meals so gaze adoringly into his eyes and beg. Beg. Beg. typically it works. This formula is completely a bribe food for all of you ladies out there conjointly use this man over. Don’t suspend your head in shame. We have a tendency to do what we have a tendency to have to be compelled to do….

This past weekend I attended a blogging conference known as Blogger Food that needed American state to go away once work on weekday and not return till late Sunday night. I prepare one meal for the hubs to create and created certain there were clean garments. Then I ran. Ran just like the wind. i would have aforementioned sensible luck as I dotted out the door. You recognize what? Not once did he complain regarding American state deed. I’m seriously blessed once it involves that. He digs in and helps out and lets American state do my factor heaps of the time. In fact American state sure the days he may offer me some crap if I’m gone a touch quite typically however he’s a complete hands on dad.

Miss K was indulged in an exceedingly few a lot of journeys to the nutrition restaurants and that i might have received an image at one purpose of chocolate soiled across her face from male parent humoring her in an exceedingly bag of M&Ms however she certain was smiling!

So thanks hubs for dig in and absorbing after I was gone. I like you dearly. I’m blessed to own you and that I hope you recognize it.

If you are lucky I might just thank you with a plate of these amazing Balsamic Steak Skewers, which I know will put a smile on your face followed up by a big bowl of homemade Chocolate Chip Cookie Dough Ice Cream. Because I Love You.

Click here  for  Balsamic Steak Skewers recipes!!

(This post has affiliate links)


 

Ingredients

1/4 c. balsamic vinegar
1/4 c. barbecue sauce
1 tsp Dijon mustard
1 lb sirloin steak cut into 1 in. cubes
2 c. cherry tomatoes

Instructions

1. In a large bowl whisk together the balsamic vinaigrette, barbecue sauce and dijon mustard. Reserve 1/2 c. of the marinade for basting. Marinate steak in marinade, tossing to coat.
2. On four metal or soaked wood skewers thread beef and tomatoes in alternating fashion. Using a long-handled tongs rub a paper towel that’s been moistened with cooking oil over grill grates to lightly coat them.
3. Place skewers on grill over medium heat, cover grill and grill until beef reaches desired doneness. Or broil about 4 inches from heat for 6-9 minutes. Turn occasionally and baste with reserved marinade during last three minutes of cooking.

 

Balsamic Steak Skewers
Print Recipe
Balsamic Steak Skewers
Print Recipe
Share this Recipe
Powered byWP Ultimate Recipe