Tex-Mex Stuffed Sweet Potatoes

Tomorrow at daybreak, about 80 miles outside of Pittsburgh, Pennsylvania, one of the strangest of all American traditions will occur. Punxsutawney Phil, the notorious groundhog (or woodchuck, as he is known in my old neck of the woods), will be dragged out of bed by the scruff of his neck and ordered to break the news to the faithful fans who have traveled there to get a verdict on winter. The mayor of Punxsutawney will hold this oversized rodent up to the crowd as Mufasa did in the presentation of Simba, and poor Phil will probably be some combination of terrified, confused and sleepy. Depending on whether he sees his shadow, we will either have an early spring or six more weeks of winter. I can never remember which scenario leads to which outcome, but how do we really know what he sees, anyway?

Such a curious thing, to imagine this whole scene is a valid means of setting expectation for what’s to come. Surely these folks have calendars. Winter ends March 20, when spring begins, and from Groundhog Day, the calendar states clearly that it is six more weeks, plus a few days. I suppose that everywhere else in the world, people just think of it as Feb. 2. I’m in favor of letting the rascal sleep.

At least we can watch the amusing Bill Murray movie. Again. 😉

From a purely whimsical standpoint, the observance of Groundhog Day does, if nothing else, provide a little comic relief from the heaviness of winter. Punxsutawney Phil may not be a real prognosticator, but he is a beacon of hope, a light at the end of the tunnel that was gray January. I’ve been trying to offer the same recently with presentation of bright and colorful dishes to chase away that gray.

A sprinkling of cilantro and squeeze of fresh lime completes this colorful Meatless Monday meal!

These Tex-Mex stuffed sweet potatoes will bring a big generous pop of color to your Meatless Monday, and vibrant flavors, too. Zesty peppers and fire-roasted sweet corn, combined with black beans and cheese on an oven-roasted sweet potato is both nourishing and tasty, customized to your own heat preference, and you can top it with avocado, your favorite salsa, sour cream or whatever else you like. Our go-to seasoning for Tex-Mex dishes is my own spice blend, lovingly named “Fire & Brimstone,” given its multiple layers of spicy heat and smoky depth. Of course, I’ll share that, too.

This is one recipe that takes almost no skill in the kitchen. Really, if you can chop an onion, you’ve got this. You could even pop the sweet potatoes in the oven while you watch Groundhog Day on TBS (they’ll have it on a 24/7 loop, I’m sure), and finish the rest of the prep during the commercial breaks.

Serves 2 (or double it so you can have it again tomorrow)

Beautiful colors, and loads of Tex-Mex flavor!

Ingredients

2 large fresh sweet potatoes, scrubbed clean

1 Tbsp. kosher salt

1/2 medium red onion, chopped

1/2 red bell pepper, chopped

1 Tbsp. jalapeno, chopped

1/4 cup fire-roasted frozen corn (or regular corn)

A few shakes of Fire & Brimstone* (or another Tex-Mex seasoning, see notes)

About 2 oz. finely shredded mild cheddar cheese (or Colby, Monterey Jack, etc.)

1/2 can black beans, drained and rinsed

1/2 ripe avocado, cubed

Fresh cilantro and lime, for serving

Side accoutrements as desired, such as sour cream, salsa or pico de gallo


*Notes

My homemade spice blends do not have salt in them. Be mindful of the sodium content in whatever seasoning you use, so you don’t overdo it on additional salt while preparing the dish. If you’d like to try my Fire & Brimstone, see the ingredients listed at the end of the post.


Instructions


  1. In a large bowl, combine kosher salt with enough hot water to cover both sweet potatoes completely. Allow the potatoes to rest in this quick brine for about 20 minutes.
  2. Preheat oven to 400° F, with rack in center of the oven.
  3. Remove potatoes from brine and dry completely with paper towels. Use a sharp knife to cut an “X” about 3/4″ deep into the top of each sweet potato. This will be an “escape valve” for steam as the potato bakes. Place the potatoes on a parchment lined baking sheet.
  4. Bake the sweet potatoes for about 1 hour plus 15 minutes, or until soft enough to squeeze easily with a towel. About halfway through baking time, remove the pan and carefully cut the X marks a little bit deeper, but not all the way through.
  5. Near the end of baking time, heat olive oil in a small skillet over medium heat. Add onions, red bell pepper, jalapeno (if using) and corn. Sauté until onions are softened and translucent, about five minutes. Add black beans to the mixture and toss to heat through.
  6. Transfer sweet potatoes to serving plates. Carefully squeeze open the potato, using the X marks to guide them open. Use a fork to lightly smash the potato. Sprinkle with salt and pepper.
  7. Divide the shredded cheese directly onto the hot potato, then top with the bean-corn mixture.
  8. Use a sharp paring knife to score the avocado flesh for easy scooping. Divide the avocado onto the plates as a side to the sweet potato. Sprinkle with cilantro, give it a squeeze of fresh lime and serve.

Want to make this recipe?


Fire & Brimstone Spice Blend

Where there’s smoke, there’s fire! This is a recipe blend I developed after repeated disappointment with all the salt in commercial blends. I use a variety of pepper ingredients, from mild and fruity to hot and smoky, and it works well as a sprinkle-on seasoning, chili add-in or even a dry rub on steaks or roasts. Adjust the amounts of any ingredient to suit your preferences. This recipe makes about 1/2 cup of spice blend. Store in an airtight jar in a cool, dry cabinet.

2 Tbsp. granulated garlic

2 Tbsp. ground black pepper

1 tsp. cayenne pepper (hot)

1 1/2 tsp. ground ancho pepper (mildly hot, fruity)

1 1/2 tsp. ground chipotle pepper (medium hot, smoky)

1 tsp. dried chipotle flakes (substitute additional ground chipotle if you cannot find these)

1 1/2 tsp. cumin (mild, smoky)

1 1/2 tsp dried thyme leaves


Thanksgiving Mini Meatloaf

Thanksgiving will be different for a lot of folks this year. Sure, some percentage will press on with their big gatherings, but between the pandemic, travel restrictions and general upheaval and uncertainty, many more of us (my husband and me included) will have lots of extra space at the table, and the menu will either be smaller, less elaborate or altogether different.

At our house, we have already opted for experimentation and wild cards with our menu. This will be the year we do a bourbon brine, or smoke a turkey breast or whip up a venison sausage dressing. I’ll be taking creative liberty with the side dishes, too, because, well, why not?

Over the next week, I’ll be sharing plenty of recipes—twists as well as classics from our personal recipe playbook. In the midst of the excitement, I’m also having fun creating new ways to enjoy the flavors that are so traditional for Thanksgiving, even if the dishes aren’t. If you missed the savory sausage mac and cheese baked in a pumpkin, you’ll definitely want to go check that out. It’s as tasty as it is pretty!

Today, I’m whipping up a batch of miniature meatloaves that have all the same flavors you’d expect for Thanksgiving. These little minis have a base of seasoned ground turkey, blended with sage stuffing mix and onions, a middle layer of sautéed kale and onions with mushroom seasoning, and a rich and fluffy top layer of Yukon gold and sweet potatoes. They’re conveniently portioned for sharing or freezing, and if you don’t have a mini loaf pan, you can make them instead in a regular or jumbo muffin tin.

Each bite of mini meatloaf delivers the Thanksgiving flavor that I’ve been craving every day since the beginning of November. Best of all, these are a snap to make, and they are ready for the oven in less than an hour.

Every bite has a perfect balance of moist, tender meatloaf, savory hearty greens and soft sweet potato.

Ingredients

1/2 cup Pepperidge Farm herb seasoned dry stuffing mix

1/4 cup whole milk

Extra virgin olive oil

1 medium onion, chopped and divided between layers

2 fat handfuls washed kale leaves, chopped (heavy stems removed)* (see notes)

1 tsp. Umami seasoning (powdered mushroom flavor from Trader Joe’s)*

1 large sweet potato, scrubbed clean and baked*

2 large Yukon gold potatoes, peeled and cut into chunks

3 Tbsp. butter, melted

1 egg white

1/4 cup grated parm-romano blend

1 lb. ground turkey*

1 large egg

1/2 tsp. poultry seasoning

2 Tbsp. chopped sun-dried tomatoes

*Notes

I had a big bag of kale already in the fridge, but if you prefer, you could substitute spinach. I think shredded brussels sprouts would also be excellent here.

Can’t get your hands on the umami seasoning? No problem. Chop up a few mushrooms very fine and toss them into the skillet ahead of the kale, to give them time to sweat out their moisture.

I’ve listed the sweet potato as “baked” because I had one leftover. If you prefer, cut up the sweet potato and cook on the stovetop along with the Yukon golds.

If you opt for ground turkey breast, the mixture may be a bit drier than regular ground turkey. Consider adding a drizzle of olive oil to the meat mixture to make up the moisture difference.


Instructions


  1. Preheat oven to 350° F.
  2. In a small bowl, combine the dry stuffing mix with the milk and allow it to rest a bit. Stir the mixture occasionally to ensure all liquid gets absorbed and the mixture becomes paste-like.
  3. Place cut-up potatoes in a medium pot and boil gently over medium heat until they are just barely fork tender. Drain and transfer to a bowl. Add butter, egg white, parmesan and freshly ground black pepper. Stir to combine.
  4. While potatoes cook, place a non-stick skillet over medium heat. Add a drizzle of olive oil and sauté half of the chopped onions until softened and somewhat translucent. Season with poultry seasoning, salt and pepper.
  5. Remove half of the cooked onions to a large bowl, along with the raw ground turkey. Add egg, sun-dried tomatoes, stuffing paste, salt and pepper. Stir to combine, then set aside.
  6. To the same onion skillet, add the chopped kale and sauté (use a bit more oil if needed) until kale is wilted and softened. Sprinkle with umami mushroom seasoning and stir to blend.
  7. Time to assemble the mini meatloaves! Spray the cups of your mini pan with olive oil spray, then fill each cavity about halfway with the turkey mixture. Press down with a fork or spoon to ensure the meat is packed thoroughly to the edges. Next, divide the kale mixture over the turkey layer, and press down again. Finally, top the loaves with the mashed potato mixture.
  8. Press the potato mixture with the tines of a fork to leave lines on top.
  9. Bake the meatloaves for 35-45 minutes (depending on the size of your mini pan cavities—for muffin tins, check doneness after 35 minutes. My meatloaf pan had cavities for 8 mini loaves and it took 45 minutes).
Just these, and a little dab of cranberry relish, and you’d have a complete Thanksgiving mini-meal! 🙂

Want to make this recipe?

Follow the steps and pictures above, or click below to download a printable version for your recipe files!


Colorful Sweet Potato Quinoa Salad

This dish practically sings “Meatless Monday!” It has lots of color and interesting texture, it works either warm or cold, it’s easy to make from simple ingredients, and it’s vegan, low-calorie, high-fiber, gluten-free and flexible on spice. Somehow, it still manages to taste delicious.

Skip straight down to the picture if you’re ready for the recipe, but if you’re new to the idea of quinoa, allow me to make a proper introduction:

What the heck is quinoa?

Quinoa has been around for thousands of years, but it only surfaced into the mainstream American diet a decade or so ago. It is native to South America—Peru and Bolivia specifically, but is now being grown in the southern part of Colorado (in an area where I once lived) and a few other regions in Washington state and Idaho. It’s pronounced “KEEN-wah,” and its nutritional value is exceptional, offering high levels of protein, B vitamins, manganese and phosphorous. It’s often lumped into the “grain” category, but quinoa is technically related to spinach and amaranth. Although the leaves are also edible, the part we usually eat is the seed, which can range in color from pale straw to red to nearly black, depending on the cultivar. On the pale end, it’s mild and almost nutty. On the dark side, expect a deeper earthy flavor.

Why does quinoa taste bitter?

It shouldn’t. If the quinoa dishes you’ve tried had a bitter or soapy taste, it may not have been rinsed well enough before cooking. Nature takes care of itself, and this tiny seed grows with its own special coating designed to keep birds and insects away. Much of that coating is removed during processing before the quinoa gets to market, but you may want to give it another thorough rinse under running water for about 1 minute before cooking it. Use a mesh strainer, because the seeds are very small and will slip right through a typical colander.

How do you cook quinoa?

You can cook quinoa either from its raw, dried state or you can lightly toast it (after rinsing) in the pan first. A basic recipe is a little less than 2 cups water (or broth) to 1 cup quinoa. Combine in a saucepan over medium-high heat and bring to a boil. Reduce heat to a very low simmer, cover and cook about 15 minutes. When it’s done, the quinoa will have absorbed all the water and the edges of the seed will separate a bit. It kind of looks like the seeds have little tails. Properly cooked quinoa is fluffy, not soggy or mushy. This recipe will make almost 3 cups of cooked quinoa.

How do you use quinoa?

Quinoa is a very versatile ingredient, and its mild flavor makes it suitable for all kinds of application. Serve it warm as a breakfast cereal with a dollop of vanilla yogurt and fresh blueberries (talk about a power breakfast!), or season it with herbs and spices as a bed for fish, meat or vegetables. You can also toss it into a salad in place of other grains such as rice or barley, or add it to soup for texture and protein.

Now, about this recipe for Colorful Sweet Potato Quinoa Salad…

It’s colorful, has texture and flavor galore, and so satisfying. What’s not to like?

Ingredients

2 cups cooked quinoa (I used tri-color)

1 large sweet potato (mine was a little bigger than the can of beans)

Extra virgin olive oil

Kosher salt, black pepper and cumin

1 can (15 oz.) black beans, drained and rinsed

1/2 medium red onion, chopped

1 cup frozen sweet corn*

2 Tbsp. chopped pickled jalapeno (optional)

Fresh chopped parsley or cilantro for serving

*My preferred corn for this would have been the fire roasted sweet corn from Trader Joe’s, but all we had in the freezer was this southwestern corn, and it worked great! Next time, I’ll probably add chopped red pepper to this recipe.

They will never convince me that it’s safe to steam food in a plastic bag.
I used about half this bag, from frozen, and the recipe turned out great.

Ingredients – the Dressing

Juice of one lime

1 clove garlic, finely minced

Pinch of sugar (I used coconut sugar)

1/2 tsp. Dijon mustard

Kosher salt, black pepper, cumin and (optional) ground chipotle

1/4 cup extra virgin olive oil

Instructions

Preheat oven to 400° F. Peel sweet potato and cut into large, bite-size chunks. Toss on parchment lined baking sheet with a generous drizzle of olive oil, season with salt, pepper and cumin to taste, and roast about 20 minutes. Sweet potato chunks should be tender enough to pierce with a fork but not soft enough to smash. Set aside to cool.

Heat a small skillet over medium heat and add a swirl of olive oil. Sauté red onions about 5 minutes, or just until lightly softened. Add frozen corn, salt and pepper to taste, and cook just until corn is heated through.

In a large bowl, combine drained beans, cooked quinoa, roasted and cooled sweet potato, corn with onions, and chopped jalapeno.

Arranging the ingredients in the bowl this way helps me gauge how much of each is correct.

In a glass measuring cup, combine lime juice with Dijon, garlic and spices (use cumin and optional chipotle to your own taste), then whisk olive oil into the mixture until emulsified and slightly thickened. Taste the dressing and adjust as desired. Pour the dressing over the bowl ingredients, toss and serve.

We enjoyed this warm as a Meatless Monday entrée, but it would also be good as a side salad to chicken, burgers or fish, and the leftovers were just as delicious cold from the fridge.

Meatless Monday, easy and done!

Want to print this recipe?