Skillet Sweet Potato and Black Bean Burrito Bowls

 

Ingredients

Creamy Lime Dressing:

• 1/2 cup sour cream
• 1/2 cup milk or buttermilk
• 1/4 cup finely chopped cilantro
• Zest of 1 lime
• Juice of 1 lime (about a tablespoon)
• Pinch salt

Burrito Mixture:

• 1 to 1 1/2 pounds ground beef
• 1/2 cup chopped onion
• 2 cloves garlic, finely minced, or 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 medium sweet potato (about 1 pound), peeled and small diced
• 1 can (15 ounces) black beans, drained and rinsed
• 2 cans (4 ounces each) green chiles, drained
• 1 can (6 ounces) tomato paste
• 2 cups chicken broth (I use low-sodium)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 1/2 teaspoon paprika, smoked or regular

Rice/Toppings:

• Hot, cooked rice
• Diced avocados
• Shredded cheese
• Chopped tomatoes
• Lime wedges
• Chopped cilantro

Instructions

1. For the dressing, stir together all the dressing ingredients. Refrigerate until needed (this can be made several days ahead of time).
2. For the burrito mixture, in a large 12-inch or deep skillet, add the ground beef, onion, garlic, salt and pepper, and cook over medium heat, breaking the meat into small pieces as it cooks. When the meat is no longer pink, drain any excess grease.
3. Add the sweet potatoes, black beans, green chiles, tomato paste, chicken broth, chili powder, cumin, oregano, and paprika. Stir to combine evenly. Bring the mixture to a simmer over medium heat. Cover, and cook for 15-20 minutes until the sweet potatoes are tender, stirring occasionally to prevent sticking. Adjust the heat, if needed. Add additional salt and pepper to taste, if needed.
4. Serve the burrito mixture over hot, cooked rice and top with dressing and any additional toppings!

https://www.melskitchencafe.com/skillet-sweet-potato-burrito-bowls/

Skillet Lemon Glazed Chicken

Ingredients

• 1 cup low-sodium chicken broth or stock
• 1 teaspoon fresh lemon zest (from about 1 lemon, zest before juicing)
• 1/3 cup fresh lemon juice (from about 2 lemons)
• 2 tablespoons low-sodium soy sauce
• 3 tablespoons honey
• 1/2 teaspoon grated fresh ginger (see note)
• 2 tablespoons cornstarch
• 1 1/2 pounds boneless, skinless chicken breasts, cut into small bite-size pieces
• Salt and pepper
• 1 tablespoon sesame oil or olive oil
• Sprinkle of parsley or cilantro for serving, optional

Instructions

1. For the lemon glaze, whisk together the chicken broth, lemon zest, lemon juice, soy sauce, honey, ginger, and cornstarch. Set aside.
2. Pat the chicken pieces dry and sprinkle all over with salt and pepper (don't skip this step or else your chicken will be bland and tasteless).
3. Heat the sesame or olive oil (or a combination - yum!) in a 12-inch nonstick skillet over medium-high heat until rippling. It should be very hot to get that chicken nice and golden.
4. Add the chicken in a single layer to the hot skillet and brown on all sides (this is why it's important to have a hot skillet). It will cook all the way through in the next step.
5. Whisk the honey lemon glaze mixture to recombine and pour it into the skillet with the chicken. Bring the mixture to a simmer and cook for 5-7 minutes until the sauce is thickened and the chicken is cooked through.
6. Season with additional salt and pepper to taste, if needed. Sprinkle with parsley or cilantro, if using. Serve over hot, cooked rice, quinoa, or whatever else your heart desires (or just serve on its own).

Notes

Ginger: for the fresh ginger, I always freeze 1-inch, unpeeled pieces of ginger and pull them out of the freezer to use in recipes like this. Straight from the freezer, the fresh ginger grates beautifully on a microplane/rasp grater or on the small holes of a box grater.

Hot Sauce: if you like a little heat with your sweet, add hot sauce to the lemon glaze mixture to taste.

Salt + Pepper: it's really important to add salt and pepper to taste at the end to help balance the flavors of the lemon sauce

 

Recipe and picture from Mel's Kitchen Cafe

Slow Cooker Beef Vegetable Noodle Soup

 

Ingredients

Soup:

• 2-3 pounds stew meat or chuck/arm roast, cubed
• 2 cups (12 ounces) diced carrots, about 2-3 medium carrots
• 1 cup (6 ounces) diced celery, about 3 mediums stalks
• 1/2 cup (3 ounces) small diced onion or shallot
• 1 teaspoon salt (I use coarse, kosher salt)
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried basil
• 1 bay leaf
• 3 cloves garlic, finely minced (or 1 teaspoon garlic powder)
• 7 cups beef broth
• 28-ounce can undrained diced tomatoes (or fire-roasted diced tomatoes)
• 8 ounces (about 4 cups) uncooked wide or extra wide egg noodles
• 1 cup frozen peas

To Thicken:

• 2 tablespoons cornstarch OR 1/4 cup all-purpose flour
• 1 cup beef broth

Instructions

1. In the insert of an 8-quart slow cooker, add the beef, carrots, celery, onion, salt, thyme, basil, bay leaf, garlic, broth, and diced tomatoes. Stir to combine.
2. Cover and cook on low for 7-8 hours or high for 4-5 hours until the beef is fall-apart tender.
3. Stir in the egg noodles. Cover and cook on high until the noodles are tender, about 10-20 minutes (depending on the slow cooker).
4. To thicken (optional), whisk together the cornstarch or flour and beef broth until smooth. Stir the mixture into the slow cooker until well-combined. Cover and cook on high for 4-5 minutes.
5. Stir in the peas and warm through. Season to taste with additional salt and pepper, if needed. 

Recipe and picture from Mel's Kitchen Cafe

Pita Bread

 2 TBS yeast

2 1/2 Cups warm water

4 TBS sugar

2 tsp salt

5-6 Cups flour

Mix yeast, warm water and sugar.  Let sit for 15 minutes.  Add salt and flour.  Knead for 2 minutes.  Let the dough rest for two minutes.  Make into balls - rolling them in the palm of your hand.  Make them the size of a racquetball.  This will make about 15 balls.  Place them in sequence of making them 1 through 15 on a greased surface.  Let them rest for 5 minutes.  Start with the first ball and roll it into a circle with a rolling pin until it is 1/4 inch thick.  Then repeat that process with the second ball through 15.  Let them rest for 5 minutes.  Place them on a cookie sheet with no sides to restrict accurate baking or on the back of a cookie sheet.  Bake at 500 degrees for 5 minutes or until golden brown.  Cut them in half while they are still warm.

Picture courtesy of loveandlemons.com

Homemade Granola

 Ingredients

• 3 cups old fashioned oats not quick oats
  
  
  
• 1 cup shredded coconut
• 1 cup sliced almonds or any other nut you prefer (pecans, walnuts, etc.)
• 3 tbsp honey or real maple syrup
• 1/4 cup brown sugar
• 1/4 cup coconut oil or extra virgin olive oil
• 1 tsp cinnamon
• 1 tsp salt
• 1 cup dried cranberries or other dried fruit (raisins, apricots, cherries, etc.)

Instructions

• Preheat oven to 350F.
• Line a baking sheet with parchment paper or a silicone baking mat.
• Combine the oats, shredded coconut, and almonds in a large bowl.
• In a small bowl, combine the honey, brown sugar, oil, cinnamon, and salt.
• Microwave on high heat for 30 seconds. Stir to combine.
• Add honey mixture to the oat mixture and stir to combine. You may need to use your hands to evenly distribute.
• Spread on prepared baking sheet and bake for 20 to 25 minutes or golden brown, stirring every 7 to 8 minutes.
• Let the granola cool completely, stirring occasionally.
• Stir in dried cranberries.
• Store granola in an airtight container for up to 2 weeks
   
  Photo cred - Confetti and bliss
  

Double Chocolate Chip Peppermint COokies

 Ingredients 

• 1 1/4 cups all-purpose flour, (156 g)
• 1/3 cup unsweetened cocoa powder, (33 g)
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon instant espresso, optional
• 1/4 teaspoon coarse salt
• 1/2 cup cold unsalted butter, cubed, (113 g or 1 stick)
• 3/4 cup sugar, (150 g )
• 1 large egg
• 1/4 teaspoon peppermint extract
• 1 cup semi-sweet chocolate chips
• 12 mini candy canes, or three regular sized candy canes, crushed

Instructions

• Preheat the oven to 350° F and line cookie sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, espresso and salt.  Set aside.
• In the bowl with a stand mixer (or using a hand mixer), combine the butter and sugar.  Beat on medium-high speed until light and fluffy, 2 to 3 minutes. Add the egg and peppermint extract. Beat until combined, 1 minute. Scraping down the side of the bowl as needed.
• With the mixer on low, slowly add the flour mixture and stir until just incorporated. Stir in the chocolate chips.
• Scoop a heaping tablespoon of dough, roll into a ball.  Slightly flatten the ball and press the top of the dough into crushed candy cane bits. Repeat with remaining dough and place on prepared cookie sheet 1 1/2 inches apart.
• Bake 10 to 12 minutes, until edges are firm and the center is still soft.  Let cool on the cookie sheets 5 to 10 minutes, then transfer to a wire rack to cool completely.

Notes

• Store in an airtight container for up to one week.
• Picture and recipe from Spoonful of Flavor
  

Sweet Balsamic Glazed Pork Loin - slow cooker

Ingredients

Pork:

• 2 to 3 pounds boneless pork loin or pork sirloin roast, trimmed of large fat pockets
• 1 teaspoon ground sage or poultry seasoning
• 1/2 teaspoon coarse, kosher salt
• 1/2 teaspoon coarse black pepper
• 1 clove garlic, finely minced or crushed
• 1/2 cup water or chicken broth

Glaze:

• 1/2 cup brown sugar, light or dark
• 1 tablespoon cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup water
• 2 tablespoons soy sauce

Instructions

1. In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast.
2. For the slow cooker: place the pork roast in the slow cooker and add the 1/2 cup water. Cover and cook on low for 6-8 hours.
3. For the Instant Pot/Pressure cooker: place the pork roast in the insert of the Instant Pot or other pressure cooker. Increase the water or broth to 1 cup and add to the Instant Pot. Secure the lid and cook on high pressure for 60 minutes (hit manual --> dial up or down to 60 minutes --> Instant Pot will start automatically and count down the time). Let the pressure naturally release for 10 minutes before quickly releasing the rest of the pressure.
4. Near the end of cooking time (for either slow cooker or pressure cooker), whisk together all the ingredients for the glaze in a small saucepan and bring the mixture to a boil. Reduce the heat, and simmer, stirring occasionally, until the glaze thickens, 2-3 minutes. Season to taste with a pinch of salt and pepper, if needed/desired. Keep warm until ready to use.
5. Remove the pork from the slow cooker or Instant Pot. Shred the meat into pieces and place on a platter or plate. Drizzle the glaze over the pork and serve immediately.

Notes

Spices: sometimes I use 1/4 teaspoon garlic powder if I'm out of fresh garlic; I also will sometimes cut the ground sage back to 1/2 teaspoon (just a personal preference as we've made this over the last 5+ years). 

Pork: in addition to the pork cuts listed below, a lot of you (via the comment section) have had good success using pork tenderloin. I most often use a pork sirloin roast (Costco sells a 4-pack); it seems to be a bit more tender than a pork loin, which can be very lean. 

Recipe and picture from Mel's Kitchen Cafe