Chile Popper Sweet Potato Chili

This past weekend, the weather forecast called for some serious snow fall in St. Louis.  We're talking 6-7 inches of this stuff.  Snowy days always give me a hankering to make something delicious.  Knowing that the chances of bundling up and venturing out on Sunday were pretty slim, I figured there's no better way to spend a Sunday stuck at home than in the kitchen.  I was inspired by this Jalapeno Popper Turkey Chili and put a spin on it to make a vegetarian version: Chile Popper Sweet Potato Chili.  Comfort, creamy, healthy and delicious, this pot of Chile Popper Sweet Potato Chili was the perfect cold weather recipe.  Not to mention, the next day leftovers were even better.

Chile Popper Sweet Potato Chili

Ingredients

2 tbsp EVVO
1 med. red onion, diced
1 can chopped green chiles
4 sweet potatoes, cubed
3 tsp minced garlic
1/2 tsp cayenne pepper, chili powder, and cumin (add more to taste)
1 can black beans, drained and rinsed
1 can corn, drained
1 can fire roasted tomatoes
1 can low-sodium chicken broth
1/2 cup salsa (I used hot)
1/2 cup cilantro, chopped
Block of low-fat cream cheese, cubed
Shredded Mexican-style cheese
Sour cream and tortilla chips (optional)

Directions

1.  In a large pot, combine EVVO, onion, sweet potato, green chiles, and garlic; cover and cook on med-high heat until sweet potato is tender, stirring occasionally.
2.  Add cayenne pepper, chili powder, and cumin.  Mix well.
3.  Add black beans, corn, tomatoes, broth, salsa, and cilantro.  Reduce heat and simmer for 30 minutes.
4.  Add cream cheese and stir well to melt and mix.
5.  Serve topped with shredded cheese, sour cream and tortilla chips.

See the original recipe here:  Jalapeno Popper Turkey Chili

Meatless Monday

This past week called for a much needed girls night with a few close friends.  Gossip, cocktails, treats, laughs, and music that takes us back to our high school days required.  This being said, I scoured my Pinterest recipes and decided on a Fiesta Dip.  Quick, easy, delicious...and it made enough for leftovers for all.

Fiesta Dip

Ingredients

8 oz package fat-free cream cheese

16 oz container fat-free sour cream

11 oz can yellow corn, drained

15 oz can black beans, drained and rinsed

10 oz can of diced tomatoes with green chiles, drained

1.5 tbsp taco seasoning

2 c. shredded sharp cheddar cheese

tortilla chips

Directions

Mix all ingredients in a large bowl.  Cover and chill for 24 hours.  Serve with tortilla chips.  Serves 10-12.

Allison's notes:  I served it cold but zapped some leftovers in the microwave the next day and it was ah-maz-ing.  Served nacho style, in a quesadilla, even on Cheez-its...multiple possibilities with this recipe.


I'm a fan of breakfast food but rarely eat breakfast at breakfast time.  I came across this recipe to make scrambled eggs in the oven (I'm not the best at scrambling stove top) and decided to give it a shot.  They turned out great...so I made some toast, threw some eggs on my toast, with onion and a slice of cheese, added ketchup, hot sauce, and enjoyed a spectacular 9:30 p.m. breakfast sandwich.  I also have enough scrambled eggs to get me through the week.

Oven Baked Scrambled Eggs

Ingredients

4 tbsp butter

12 eggs

1 cup Almond Milk

pepper

dash of cayenne pepper

dash of hot sauce

Directions
1.  Preheat oven to 350 degrees.  Place the butter in a 9x13 baking dish and place in the oven so the butter melts while the oven preheats.

2.  Remove hot pan from oven and swirl so the butter coats the bottom.

3. In a large bowl, beat together the eggs, milk, pepper, cayenne, and hot sauce until well combined.  Pour over melted butter and place in oven.

4.  Remove after 8 minutes and stir the eggs using a spatula, making sure to scrape the edges of the pan.  Continue baking for 8 more minutes and stir again.

5.  Top with cheese, add veggies, build a bagel sandwich or breakfast burrito...Serve your eggs however you wish!

See the full recipes here:
Kelly's Fiesta Dip
Oven Bakes Scrambled Eggs

What's Cookin' Good Lookin'?

Black Bean Fiesta Veggie Burgers and Peanut Butter Oreo Icebox Cake

Lately, I've been trying to get in to cooking and baking more.  I'm really good at spending countless hours and minutes browsing recipes and drooling over pictures, but have a hard time deciding on what to make.  Overall, I'm a healthy eater, love spicy dishes, and am not a big meat eater, so figured this Black Bean Fiesta Veggie Burger with Spicy Slaw would be perfect for my first home-cooked vegetarian meal.

Black Bean Fiesta Burgers

makes 6 burgers

Ingredients

1 1/2 cups black beans, drained/canned (unsalted)
3 Tbsp fine bread crumbs
3/4 cup baked/mashed sweet potato
3 Tbsp chopped cilantro - including stems
1/3 cup diced white onion
1 tsp garlic powder
1 tsp chopped garlic
3/4 tsp salt
1 tsp black pepper
2 Tbsp olive oil
1 Tbsp cider vinegar
2 Tbsp lime juice
1/2 jalapeno, diced/de-seeded
3 Tbsp nutritional yeast - or use more bread crumbs
a few dashes of chipotle powder or cayenne for extra heat

1 bag Broccoli Slaw

Special Spicy Sauce:
1/2 cup mayo
2 tsp garlic hot sauce

6 whole wheat burger buns
6 round onion slices and 6 round tomato slices
optional: lime-juice spritzed avocado slices (not shown in burger photos - but recommended!)

Directions
1. Mix together slaw, mayo, and hot sauce and refrigerate.

2. Next up, prepare the burgers. Pulse all the ingredients in a food processor. You can also mash well by hand - but a fp is a tad faster. Next, hand-form burger patties with the mixture and place them on a lightly greased baking sheet. I like to roll my burgers in a touch of bread crumbs so that they have nice crisp edges.  (I mashed mine by hand)

3. Bake your burgers at 375 degrees for 30 minutes. Cool for a few minutes before assembling burgers. The last 5 minutes of cooking - add your burger buns to the oven to warm/toast them. (Toasted bunz-Very important)

4. Assemble those burgers! Warm bun, spread of special sauce, tomato, onion, optional avocado, burger, fiesta slaw and finally another slather of the special spicy sauce on the top bun.

{assemble}

{serve and enjoy. NOMZ}

Peanut Butter Oreo Icebox Cake

Now, now...like I said, I typically eat healthy, but I'm a sucker for peanut butter and chocolate.  I had been dying to try this recipe for weeks and got around to it.  Mine didn't turn out quite as pretty as the pictures, but whatever.

Peanut Butter Oreo Icebox Cake

Ingredients
16 oz fat free Cool Whip  (I accidentally bought the 8 oz size)
1 cup crunchy peanut butter (Since I had half the amount of Cool Whip, I altered to half a cup on PB)
16-20 reduced fat Oreos

Directions
1.  Line the bottom of a standard loaf pan with 8 Oreos.  (I broke some of mine apart to fit better)

2.  In a large bowl, whisk together the peanut butter and Cool Whip.  Pour half the mixture over the Oreos.

3.  Line another 8 Oreos on top of the Cool Whip layer.  Pour remaining peanut butter and Cool Whip mixture on top.

4.  Top with crumbled Oreos, drizzle melted peanut butter, chocolate, and/or all three. (optional) 

5.  Cover and refrigerate for at least four hours or overnight.  Freeze it for easier cutting and a more ice-cream like texture.

{Clearly I did not do the freezing method.  Presentation?  Not there.  Taste?  Phenomenal}

It SHOULD have looked like this:

See the full recipes here:
Black Bean Fiesta Veggie Burgers
Peanut Butter Oreo Icebox Cake