Roasted Sweet Potato Salad

A great summertime side

 

INGREDIENTS:

  • 2 large huge sweet potatoes peeled and cut into 1-inch pieces
     
  • A splash of olive oil
     
  • salt & pepper to taste
     
  • one 15-ounce can black beans, drained and rinsed
     
  • 3 green onions, trimmed and thinly sliced (use the whole onion)
     
  • 1 medium red bell pepper, seeded and diced small
     
  • 1 cup corn  
     
  • 1/2 a bunch of cilantro leaves, minced  
     
  • 2 tablespoons honey
     
  • 2 tablespoons Dijon mustard
     
  • 2 tablespoons lemon juice (lime juice may be substituted)
     
  • 2 tablespoons olive oil
     
  • pinch cayenne pepper, optional and to taste
     

DIRECTIONS:

  1. Preheat oven to 400F. Roast the sweet potatoes in an even, flat layer. Evenly drizzle with olive oil, season with salt and pepper, and bake for about 45 minutes, or until fork-tender and done. Halfway through baking flip potatoes to for even cooking. While potatoes bake, prep and chop the remaining ingredients.
     
  2. To a large bowl, add the black beans, green onions, red pepper, corn, cilantro; set aside.
     
  3. To a large measuring cup or medium bowl, add the honey, Dijon mustard, lemon juice,a shot of olive oil, salt and pepper to taste, optional cayenne pepper, and whisk to combine; set aside.
     
  4. After potatoes are cooked, add them to the bowl with the beans and vegetables, add the sauce, and toss to combine. Taste, check for seasoning balance (add more salt, pepper, touch of honey, lemon juice, etc.), make any necessary adjustments, and serve. Potato salad can be served warm, at room temp, or chilled and will keep airtight in the fridge for up to 5 days.
     

Malibu Chicken

 

INGREDIENTS

Chicken Breasts

Ciabatta Rolls

Cheese (Swiss or provolone)

Sliced pineapple (save juice)

Ham slices

Soy Sauce

Honey

Garlic


DIRECTIONS:

1. Slice or pound out chicken breasts.

2. Mix pineapple juice with some soy, honey and garlic. Use whatever amounts of each that taste good to you. Set aside.

3. Grill the chicken and pineapple, basting the last few minutes with the sauce, be careful not to burn as the honey will blacken quick.

4.  When chicken is done, place the ham & cheese on top with a slice of pineapple and melt down cheese for a minute.

5. Split and toast the ciabatta rolls and put the chicken on with a drizzle of the sauce over the top.

You can add some leaf lettuce on top if you like or try some honey mustard. These are easy and fast to make and taste delish. Enjoy!
 

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Chocolate Banana Bread Pudding

 

INGREDIENTS

 

  • 4 eggs
  • 2 cups milk
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 4 cups cubed bread
  • 2 bananas, sliced
  • 1 cup semisweet chocolate chips

DIRECTIONS:

 

  1. Preheat oven to 350 degrees F. Grease a 9x5 inch loaf pan.
  2. In a large mixing bowl, mix eggs, milk, sugar, and vanilla until smooth. Stir in bread, bananas, and chocolate chips, and let rest 5 minutes for bread to soak. Pour into prepared pan.
  3.  Bake in the preheated oven for 1 hour, or until a knife inserted in the center comes out clean.
     

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