A Great Start to the Week

Hello hello!

A belated Happy Mother’s Day to all the moms and moms-to-be out there! Especially my momma — she had a birthday on Saturday as well so it was quite the weekend over here.

When I asked my mom what she wanted for her birthday she made it clear she didn’t want any gifts but instead requested I make my sweet potato black bean enchiladas for dinner. I’ve made these viagra online in spain enchiladas a few times before and they’ve always been a huge hit. The Boyfriend actually licked a tupperware container I packed of the leftovers one time because he liked them that much.

Anyways, I figured a recipe would be a great start to the week so here ya go.

Sweet Potato-Black Bean Enchiladas with Verde Sauce

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Ingredients

For the filling:

  • 2 large sweet potatoes, diced
  • 1 16 oz can black beans, drained
  • 2 tomatoes, diced (or 1 can diced)
  • 1 yellow onion, diced
  • 4-6 cloves garlic, minced
  • 1/4 c (or to taste) cilantro, chopped
  • 1 T chili powder
  • 1/2 T cumin
  • 1/4 t cayenne pepper
  • S & P to taste
  • EVOO
  • shredded Mexican cheese
  • 1 package (10) medium 100% whole wheat flour tortillas

For the Verde Sauce:

  • ~ 1 lb tomatillos
  • 1-2 serrano peppers, seeded
  • 1/4 c cilantro
  • 1 t garlic, minced
  •  S & P to taste

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Directions

Preheat oven to 400*. Husk and rinse tomatillos, place on a roasting pan, and toss with extra virgin olive oil (EVOO) and salt and pepper. Roast until just slightly charred. Remove from oven and let cool before placing in a blender or food processor with remaining ingredients. Blend until smooth consistency and set aside.

Turn oven down to 350*. Place sweet potatoes in a microwave safe bowl, cover with paper towel, and microwave for 4-6 minutes or until fork tender. Meanwhile, in a sauté pan with ~ 1 T EVOO over medium-high heat cook garlic and onion until tender. Mix first 10 ingredients together in a large bowl. To soften tortillas for assembly take 10 damp paper towels and layer in between 1-2 tortillas then microwave for ~ 1 minute.

Assembly:

In a 11×8 casserole dish, layer 1/2 c of verde sauce on the bottom. Take a tortilla and spread a generous pinch of cheese down the middle and top with a heaping 1/3 c of filling then roll tortilla and place folded side down. Repeat until all the filling is used*. Pour verde sauce on top of enchiladas and then cover with cheese. Bake for 30-35 minutes and viola!

*I fit 6 enchiladas in a 11×8 casserole dish and then 4 in a 8×8 dish to freeze for another time.

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Top with plain Greek yogurt, salsa, and cilantro and enjoy!

Three Bean + Sweet Potato Turkey Chili

Good afternoon and happy Monday folks.

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How about we jump right in to a recipe? Because the only productive thing I did this past week was make a kick ass chili.

So the parents were in town for the super bowl – go Ravens! – and I couldn’t just not cook for them while they were here. Plus cooking for them means I get to use their card for grocery shopping. Hell. Yes. 

Chili is one of my favorite things to whip up and it’s perfect for watching football so that’s what was on the menu last night.

Three Bean + Sweet Potato Turkey Chili

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Ingredients

  • 1 box low sodium chicken broth
  • 1.25 lbs ground turkey
  • 1 yellow onion, diced
  • 5-6 cloves garlic, minced
  • ~2-3 cups diced sweet potato
  • 16 oz can sweet kernel corn
  • 16 oz can red kidney beans
  • 16 oz can black beans
  • 16 oz can cannellini beans
  • 36 oz can diced tomatoes
  • 2 T honey
  • chili powder
  • red pepper flakes
  • smoked paprika
  • cumin
  • dried Mexican oregano
  • hot sauce
  • EVOO
  • S&P

Directions

Make sure you’ve got your starting line ready.

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As well as these magic makers.

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Okie doke. Heat up some good ole EVOO over medium-high heat in a dutch oven and toss in the garlic and onion. Let that sauté until juuust tender and then throw in the ground turkey.

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Brown the turkey and then cover with chicken stock and reduce heat to medium-low. By the way, the key to browning meat is to let it do its thing. Don’t poke and prod and mess around with it. Let it brown and then you can poke at it so the other side can brown, too. K? K.

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Around this time I usually add in a little S&P just for good measure. Now, time for the beans and corn.

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Drain the beans – rinsing is optional – and then add them to the meat along with the diced tomatoes.

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Right around this point I realized I was missing Mexican oregano and honey (not pictured) which are both awesome in chili. What was I thinking?

Annnyways…

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While you’re at it go ahead and bring the sweet potato in the picture and then it’s time for the spices.

(My apologies for not knowing specific measurements on these guys but part of the fun of cooking is deciding what you think works best so taste as you go. I’ll even ask whoever is around while I’m cooking to give it a taste see what their opinion is.)

After everything has been added cover and reduce heat to simmer and let cook until sweet potatoes are tender. I let mine go for a good 4-5 hours for maximum flavor. Chili is one of those things that tastes better the longer it sits so all the flavors get to marry and then just blow your mind.

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Sunflower butter + sliced organic apple

As the chili was doing its thing I made a snack to hold me over until it was ready to serve. When I reached into the cupboard where I keep all of my nut butters I realized I might have a problem.

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I currently have ten – yes, I said ten – jars of nut butter including two PB2 powdered peanut butters in original and chocolate, four different flavored peanut butters, two different flavored almond butters, a cashew butter, and my most recent purchase, a sunflower butter.

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Not going to lie, this sunflower butter is gooooood. If you ever see any I definitely recommend you try it out. Two thumbs up.

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*Still waiting on chili.*

Look! My neighbor was out yesterday. How ironic since Saturday was Groundhog’s Day, huh? I don’t know what the verdict was with the national groundhog (Is there even such?) but my groundhog is feeling spring. Fine by me!

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Make this chili. It’s good. Promise. Serve it with some whole wheat skillet cornbread, too.

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Ending with a picture of my beautiful friends because they’re too cool for school.

Hope everyone started the week off right!