September 12, 2012
It’s surprising to me how sometimes I get cravings for food that I didn’t eat as a kid and still don’t eat often. The other day I was sitting at work when the overwhelming craving for sweet potatoes came over me. And not just sweet potatoes – roasted sweet potatoes. It was such a specific and odd craving, far more deep than my normal cravings for chocolate or Chinese food. Maybe it was my body’s way of telling me I need Vitamin C? I came home that night and searched through my recipes but could only find recipes for mashed sweet potatoes, nothing roasted. So, I decided to wing it. The result were these perfectly sweet and spicy Roasted Chipotle-Lime Sweet Potatoes.
Fresh sweet potatoes are tossed with a little olive oil and chipotle chile pepper before being roasted in the oven until browned and soft. A light sprinkle of salt and squeeze of fresh lime juice finish off these potatoes which could be eaten as a side to any dish or simply as a light meal in itself. The combination of natural sweetness in the potatoes with the spicy chipotle makes for a perfect marriage of flavors and the addition of citrus at the end really brightens up the whole dish. If you take a quick scan online for roasted sweet potatoes recipes, most include brown sugar or honey but I didn’t want any added sugar and preferred to keep this savory. If you don’t like the spicy kick of chipotle chile pepper and prefer a more subtle flavor, cinnamon or smoked paprika would be good substitutions.
Roasted Chipotle-Lime Sweet Potatoes (makes 4 servings)
- 2 sweet potatoes, scrubbed
- 1 tablespoon olive oil
- 1/2 teaspoon chipotle chile pepper
- 1/2 a lime
- salt to taste
Preheat oven to 400°F. Chop sweet potatoes into bite size pieces and place in a large bowl. Add olive oil; toss to coat. Sprinkle chipotle chile pepper over the potatoes; toss to coat. Place potatoes on a baking sheet, spreading into a single layer. Bake for 30-35 minutes, tossing once halfway through, until potatoes are soft and browned. Squeeze lime juice over warm potatoes. Sprinkle with salt, to taste.
Chop sweet potatoes into bite size pieces and place in a large bowl. Add olive oil; toss to coat.
Sprinkle chipotle chili pepper over the potatoes; toss to coat. Place potatoes on a baking sheet, spreading into a single layer. Bake for 30-35 minutes, tossing once halfway through, until potatoes are soft and browned.
Squeeze lime juice over warm potatoes.
Sprinkle with salt, to taste.
April 10, 2012
I’ve experimented with different kinds of rubs to put on chicken over the years and have managed to accumulate a pretty big pile of rub recipes. I’ve decided that any kind of spice-rubbed chicken is probably my favorite way of eating chicken any given time - more so than chicken parmesan or fried chicken. I have a healthy collection of spices in my cabinet so I’m always prepared for anything. So, what’s better than spice-rubbed chicken? Glazed spice-rubbed chicken!
This Tequila-Glazed Grilled Chicken not only has a rub of cumin, chili powder, and chipotle chili powder (one of my favorites!) but it’s also glazed with a sauce reduction of tequila, pineapple juice, honey, lime, and red pepper flake. The rub provides a ton of flavor and a little bit of heat which pairs wonderfully with the slight sweetness of the glaze. I used regular chicken breasts instead of chicken thighs but use whatever you like and cook accordingly. And don’t worry if you don’t like tequila – it provides a subtle background flavor without making this taste like a drunken chicken dish. I’m going out on a limb here and calling this one of my favorite chicken dishes so far so please, give it a try!
Combine the cumin, chili powder, salt, and chipotle chili powder and rub evenly over the chicken.
In a small pan, bring the pineapple juice, tequila, and honey to a boil and cook until reduced (about 10 minutes). Combine cornstarch and water in a small bowl and add to the juice mixture, stirring constantly with a whisk. Boil for 1 minute, stirring constantly. Remove from heat, and stir in lime rind, lime juice, and crushed red pepper.
Place chicken on a grill rack coated with cooking spray and grill, basting each side occasionally with juice mixture, until chicken is cooked thoroughly (approximately 8-10 minutes on each side or until a meat thermometer reads 165ºF internally.)
Overall Rating: Love It
Source: Cooking Light Magazine
March 20, 2012
Happy Spring everyone! As I mentioned last week, I don’t often eat potatoes but I’ve decided I have to make a better effort to include sweet potatoes in my diet. I never ate them as a kid which may be why I don’t eat them as an adult but they are a great source of Vitamin A so why not eat one from time to time? I have to admit that I’m not a huge fan of the sweetness of these guys – much to the shock and dismay of my ever-present sweet tooth – so if they are prepared in a savory way, I’m ready to try it out. Other than my one attempt at making sweet potato fries a few years ago, I didn’t know the first thing about preparing these orange gems. Since I’m obsessed with the smokiness of chipotles in adobo sauce, these Twice-Roasted Sweet Potatoes with Chipotle seemed like a perfect way to give sweet potatoes a new shot. I have to tell you – I inhaled this. The contrast of the smoky with the sweet really knocked my socks off and the slight bite of the green onions really took this over the edge. I’m officially obsessed. You win, sweet potatoes. I concede!
Pierce the potatoes with a fork and place on a baking sheet. Bake at 400°F for 1 hour and 15 minutes or until done. Allow potatoes to cool slightly.
Cut potatoes in half and carefully scoop out the potato pulp. Put into a food processor with butter, chiles, adobo and salt. Add in the white part of the scallions and process briefly.
Spoon potato mixture into the shells and bake at 400°F for 10 minutes or until hot. Top with thinly sliced scallions.
Overall Rating: Love It
Source: Cooking Light Magazine