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Healthy Cinco de Mayo Recipe: Addictive Sweet Potato Burritos

FitSugar — Tue, 05 May 2009 09:00:00 -0700

Happy Cinco de Mayo! For many of us, the holiday provides a reason to enjoy delicious Mexican food. I'm a sucker for the spicy cuisine, but it's not always the healthiest fare. Ramp up the nutritional content of your dinner by complementing your chips and salsa with a healthier main dish. These filling sweet potato burritos offer a traditional flavor kick with the added benefit of vitamin-rich ingredients.

This recipe is flexible to suit your personal taste preferences. I substituted black beans for the kidney beans in the original recipe, opted for whole wheat tortillas instead of flour ones, used yams instead of sweet potatoes, and went light on the shredded cheese. My burritos were dressed in salsa and avocado with a side of light sour cream, but the options are endless. Make this a vegan dish by withholding the cheese and sour cream.

To get this healthy Cinco de Mayo recipe, read more.

Addictive Sweet Potato Burritos
Allrecipes

Ingredients

1 tablespoon vegetable oil
1 onion, chopped
4 cloves garlic, minced
6 cups canned kidney beans, drained
2 cups water
3 tablespoons chili powder
2 teaspoons ground cumin
4 teaspoons prepared mustard
1 pinch cayenne pepper, or to taste
3 tablespoons soy sauce
4 cups cooked and mashed sweet potatoes
12 (10 inch) flour tortillas, warmed
8 ounces shredded Cheddar cheese

Directions

Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a medium skillet, and saute onion and garlic until soft. Stir in beans, and mash. Gradually stir in water, and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce.

Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet.

Bake for 12 minutes in the preheated oven, and serve.

Makes 12 burritos. May be made ahead of time, individually frozen, and heated.

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Come Party With Me: Engagement Party - Menu

partysugar — Tue, 14 Apr 2009 07:50:25 -0700

Two weeks ago, I was starting to panic. Wedding season was nearly upon us and I had no bride and groom. Luckily I got a call from one of my oldest friends announcing her engagement! Giddy and excited, Ronda agreed to be my featured bride. Never one to procrastinate, Ronda and her fiance, James, are ready to celebrate with an informal engagement party. They're enthusiastic dancers, so the party will revolve around a salsa dance class. Everyone will be invited to join; after the class we'll toast the couple and enjoy a buffet of spicy Latin food. The menu will be a mix of homemade and store-bought items.

Bowls of purchased guacamole and a variety of salsas are perfect for dipping when paired with crunchy tortilla chips. Beef empanadas are filling and can be mass produced in advance. Plantain chips with chicken and mojito mango salsa are festive and delicious. A Mexican seafood cocktail packed with crab and shrimp finishes up the menu. For these recipes, read more.

Empanadas
From Everyday Food

Ingredients

For the filling:
2 pounds ground pork or beef
2 medium onions, finely diced
2 jalapeno chiles, minced (ribs and seeds removed for less heat, if desired)
1/2 teaspoon chili powder
2 cans (14.5 ounces each) tomatoes, diced
Coarse salt and ground pepper
1 cup fresh cilantro, chopped
For the dough
4 cups all-purpose flour, plus more for dusting
2 teaspoons baking powder
2 teaspoons salt
1/2 cup (1 stick) cold butter, cut into small pieces
1 cup cold water
1 large egg, lightly beaten with 1 tablespoon water (do not beat until ready to bake)

Directions

Make the filling: In a 12-inch skillet over medium-high, cook meat until no longer pink, breaking it up into small pieces, 5 to 7 minutes.
Add onion and jalapenos; cook until soft, 5 minutes. Stir in chili powder and tomatoes. Cook over medium until mixture has thickened, 12 to 15 minutes. Season with salt and pepper. Fold in cilantro. Let cool.
Make the dough: In a bowl, combine flour, baking powder, and salt. Using your fingers, cut in butter until mixture is crumbly. Add just enough cold water so dough comes together.
Form empanadas: Turn out dough onto a lightly floured work surface, and divide in half. Knead each half 2 or 3 times to form smooth balls. Cut each ball into four equal pieces. Cover with plastic; let stand until slightly risen, 20 minutes. Shape into balls.
On floured surface, roll out each piece of dough into an 8-inch round. Divide filling evenly among rounds, spreading it over half of each and leaving a 1/2-inch border.
Brush border of bottom halves with water; fold top halves over filling to enclose completely. Press edges to seal with your fingertips, then crimp firmly with a fork. If desired, freeze on a baking sheet until firm, 2 hours. Wrap tightly in plastic; freeze in plastic bags.
To bake fresh or frozen empanadas, preheat oven to 400 degrees. Place on parchment-lined baking sheets. Brush tops with egg wash, avoiding crimped edges. Bake until golden brown, rotating sheets halfway through, 30 to 40 minutes.

Serves 8.

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Plantain Chips With Chicken and Mojito Mango Salsa
From Food and Wine

Ingredients

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves (about 6 ounces each)
Salt and freshly ground pepper
1 large ripe mango, finely diced
1/4 cup minced red onion
2 tablespoons Telluride Mojito, without club soda (recipe below)
2 teaspoons minced jalapeño
1 teaspoon chopped fresh mint
1 teaspoon fresh lime juice
4 dozen large plantain chips

Directions

In a medium skillet, heat the oil until shimmering.
Season the chicken breasts with salt and pepper and cook over moderately high heat until browned on the bottom, about 4 minutes. Turn the chicken and cook over moderate heat until browned on the second side and cooked through, about 6 minutes longer. Transfer to a plate to cool completely.
Meanwhile, in a medium bowl, combine the mango with the onion, Telluride Mojito, jalapeño, mint and lime juice. Season with salt and pepper.
Arrange the plantain chips on a large tray. Halve the chicken breasts lengthwise, then thinly slice crosswise. Put a piece of chicken on each plantain chip, spoon the salsa on top and serve.

Makes 4 dozen appetizers.

Telluride Mojito

16 small fresh mint sprigs, plus 4 more for garnish
1/4 cup plus 2 tablespoons superfine sugar
1/2 cup fresh lime juice
3/4 cup white or gold rum
8 dashes bitters
2 cups club soda

In a bowl, using a wooden spoon, crush the mint with the sugar until the mint is coarsely chopped and the sugar is pale green. Add the lime juice, rum and bitters and stir to dissolve the sugar.
Strain the mixture through a coarse strainer into a small pitcher. Pour into tall glasses over ice and top each drink with 1/2 cup of the club soda. Garnish with mint sprigs and serve.

Makes 4 drinks.

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Mexican Seafood Cocktail
From Gourmet

Ingredients

1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice
1/4 cup ketchup
1/4 cup fresh lime juice
1 teaspoon hot sauce such as Tabasco
1 teaspoon salt, or to taste
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro
1 firm-ripe California avocado, peeled, pitted, and cut into small chunks
1/2 lb fresh lump crabmeat (1 cup), picked over
1/4 lb cooked baby shrimp
oyster crackers or saltines, optional for serving

Directions
Stir together Clamato juice, ketchup, lime juice, hot sauce, salt, onion, and cilantro in a large bowl, then gently stir in avocado, crabmeat, and shrimp. Spoon into 6- or 8-ounce glasses or cups.

Makes 4 to 6 first-course or light main-course servings.

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The Basics: Guacamole

partysugar — Mon, 04 May 2009 03:30:08 -0700

When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is tomorrow, it's a great time to share my favorite guacamole recipe. To check it out and see suggestions on how to jazz it up, read more.

Guacamole
Modified from Rick Bayless

Using the most ripe avocados is the key to a successful guacamole.

Ingredients

4 medium ripe avocados
2 clove garlic, peeled and finely chopped or crushed through a garlic press
1/2 teaspoon Salt
2 tablespoons chopped cilantro
Fresh lime juice, from one lime
1 jalapeño, seeded and finely chopped

Directions

Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
Mash the avocado with a large fork or potato masher. Stir in the garlic, salt, cilantro, lime juice, and jalapeno.
Taste and season with additional salt if appropriate. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate-preferably not more than a few hours.

Makes 3-4 cups.

Variations:

To make it more complex, stir in seeded and diced fresh tomato and minced onion.

To make it super creamy, puree in a food processer with 1/2 cup sour cream.

To make it spicy, stir in minced chipotle in adobo.

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Fast and Easy Dinner: Fish Tacos

partysugar — Fri, 24 Apr 2009 10:30:21 -0700

Sometimes Mexican food can be too rich and heavy. Not so with these fish tacos. They're high in flavor, but don't weigh you down. The recipe stuffs a soft flour tortilla with flaky white fish, a quick creamy guacamole, and a crunchy cabbage slaw.

Although it calls for red snapper, any firm white fish works wonderfully. Sound delicious? Wait till you read the recipe! Do so when you read more.

Fish Tacos
From Food & Wine

Ingredients

2 Hass avocados - halved, pitted, and peeled
1/4 cup low-fat sour cream or Greek yogurt
1 small jalapeno, seeded and thinly sliced
2 tablespoons minced red onion
2 tablespoons chopped cilantro
5 tablespoons fresh lime juice
Kosher salt and freshly ground pepper
1 small head of napa cabbage, shredded (4 cups)
2 tablespoons vegetable oil, plus more for brushing
2 pounds thick red snapper fillets with skin, cut crosswise into ten 2-inch-wide strips
Ten 7-inch flour tortillas, warmed
2 medium tomatoes, thinly sliced
Hot sauce, for serving
Lime wedges, for serving

Directions

Light a grill. In a medium bowl, mash the avocados, sour cream, jalapeño, red onion, cilantro and 3 tablespoons of the lime juice. Season the guacamole with salt and pepper and press a piece of plastic wrap directly onto the surface of the guacamole.
In a large bowl, toss the cabbage with the 2 tablespoons of vegetable oil and the remaining 2 tablespoons of lime juice. Season with salt and pepper.
Brush the fish with oil and season with salt and pepper. Grill over moderately high heat until lightly charred and cooked through, about 10 minutes. Transfer the fish to a platter and pull off the skin.
To assemble each taco, spread a dollop of guacamole on a tortilla. Top with a piece of fish, a few tomato slices and a large spoonful of the cabbage slaw. Serve with the hot sauce and lime wedges.

Serves 10.

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Empanadas Two Ways - Beginner and Expert

YumSugar — Wed, 09 Sep 2009 03:50:33 -0700

With so many Summer activities going on, I've been looking for more delectables to fit my on-the-go lifestyle. My new favorite snack is empanadas. The savory delicacies are not only perfect for portable snacking, but they're an easy way to use up leftover ingredients, and double as an appetizer for impromptu gatherings. Simply keep uncooked ones in the freezer, and bake them as necessary. Strapped for time or new to cooking? Take advantage of premade pizza dough to make mini-pockets in minutes. Or set aside a few hours to mix together homemade pastry dough - it'll make the crust extra flaky. Decide which recipe suits you best.

Come Party With Me: Memorial Day - Menu

partysugar — Tue, 19 May 2009 09:00:12 -0700

Memorial Day is the unofficial start of Summer, so to celebrate, round up a group of friends and host a casual but cozy barbecue.

Begin the fun with fingerlicking good grilled clams and garlic butter. Next move on to an easy dinner menu of the American favorite - steak and potatoes - made sophisticated by the smoky flavor of the grill.

Mexican spice-rubbed steak with lime butter is an eye catching entree. Pair with crisp-charred sweet-hot fries and romaine, avocado, and corn salad. Take a look at the recipes to these backyard favorites when you read more.

Grilled Clams With Garlic Butter
From Food Network

Ingredients

1 1/2 pounds littleneck clams, well scrubbed (about 24)
8 tablespoons cold, unsalted butter, cut into small pieces, divided
4 large garlic cloves, minced (about 3 tablespoons)
1/4 cup white wine
1/4 cup heavy cream
2 tablespoons minced chives
Kosher or sea salt and freshly ground black pepper

Directions

Preheat a grill over medium heat.
Scrub and rinse the clams. Keep refrigerated until ready to use.
Melt 3 tablespoons butter in a 1-quart saucepan over low heat until it is foamy. Add the garlic and saute, stirring, until it is fragrant but does not color, about 30 seconds.
Add the white wine and heavy cream, increase the heat to medium-high and reduce by half, about 8 minutes. Add the remaining butter 1 piece at a time, whisking constantly, until the sauce is shiny, emulsified, and thick enough to coat the back of a spoon. Remove the saucepan from the heat. Add the chives and season with salt and pepper. Keep the sauce warm until ready to serve.
Set up the littleneck clams on the grill. Cook the clams without turning them. As soon as the clams pop open, after 8 to 10 minutes, transfer them carefully with tongs to a platter (or plates) of rock salt. Use the tongs to pry off the top shells. Spoon 1 teaspoon sauce over each clam and serve immediately.

Serves 4-6.

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Mexican Spice-Rubbed Rib Eyes With Lime Butter
From Food & Wine

Ingredients

4 tablespoons unsalted butter, softened
1 small garlic clove, minced
1/4 teaspoon finely grated lime zest
1 tablespoon fresh lime juice
Kosher salt
1 1/2 teaspoons sweet paprika
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chipotle powder
Four 12-ounce, 1-inch thick, boneless rib eye steaks
Vegetable oil, for the grill

Directions

Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt.
In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

Serves 4.

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Sweet-Hot BBQ Tater Fries
From Bon Appétit

Ingredients

2 pounds sweet potatoes or yams, peeled, cut lengthwise into 1/2-inch-thick slices, each slice cut lengthwise into 1/2-inch-wide strips
1/4 cup extra-virgin olive oil
1 tablespoon chopped fresh rosemary
1 tablespoon (packed) golden brown sugar
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Additional olive oil

Directions

Prepare barbecue (medium heat).
Place potatoes in 13 x 9x 2-inch baking dish. Add 1/4 cup oil, chopped fresh rosemary, brown sugar, garlic powder, and cayenne pepper to potatoes. Sprinkle potatoes with salt and pepper; toss to coat.
Brush grill lightly with oil. Place potatoes on grill, spacing about 1 inch apart. Grill until potatoes are tender and slightly charred, turning occasionally, about 10 minutes total.
Transfer potatoes to bowl, season to taste with salt and pepper, and serve.

Serves 4-6.

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Romaine, Avocado, and Corn Salad
From Everyday Food

Ingredients

1/2 head romaine lettuce, cut into 1/2-inch strips
2 cups corn kernels
1 cup cherry tomatoes, halved
1 avocado, peeled, pitted, and cubed
1 to 2 tablespoons fresh lime juice
1/4 teaspoon chili powder
Coarse salt and ground pepper

Directions

In a bowl combine the romaine, corn, and cherry tomatoes.
Add 3/4 cup of avocado.
Place the remaining avocado in a blender along with 1/3 cup water, lime juice, and chili powder; season with salt and pepper.
Pour dressing over the salad; toss gently.

Serves 4.

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Fast & Easy Dinner: Chicken Fajitas

partysugar — Tue, 05 May 2009 06:50:45 -0700

Celebrate Cinco de Mayo tonight with a Mexican meal that comes together in minutes. These chicken fajitas are so simple a child could make them! Chicken strips and chunky vegetables are tossed with a super quick marinade of chile powder, cumin, and water.

Then, the ingredients are dumped into a searing hot pan. Once cooked, serve with the usual fajita fixings - shredded lettuce, grated cheese, warm tortillas, spicy salsa, and cool sour cream. For the ultimate fiesta, pair with guacamole and margaritas. Get the recipe and read more.

Chicken Fajitas
From Food and Wine

Ingredients

1 teaspoon pure chile powder
1 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 tablespoon cornstarch
1/4 cup water
3 tablespoons extra-virgin olive oil
1 whole skinless, boneless chicken breast (about 1 pound), cut into 1/2-inch strips
1 green bell pepper-cored, seeded and cut into thin strips
1 medium onion, thinly sliced
2 tablespoons fresh lime juice, plus lime wedges for serving
8 flour tortillas, warmed in the microwave
Shredded lettuce, shredded cheddar cheese, salsa and sour cream, for serving

Directions

In a resealable plastic bag, combine the chile powder with the salt, cumin, onion powder, garlic powder, cornstarch, water and 2 tablespoons of the oil. Add the chicken, bell pepper and onion, seal and knead gently to coat. Refrigerate for 15 minutes.
Heat the remaining 1 tablespoon of oil in a large nonstick skillet until shimmering. Empty the contents of the bag into the skillet and cook over high heat, stirring occasionally, until the vegetables are crisp-tender and the chicken is cooked through, about 6 minutes. Remove from the heat and stir in the lime juice.
Transfer the chicken and vegetables to a large bowl and serve with the warmed tortillas, lettuce, cheese, salsa, sour cream and lime wedges.

Serves 4.

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Guacamole Two Ways - Beginner and Expert

YumSugar — Wed, 28 Jan 2009 03:00:38 -0800

Every year during the Super Bowl, guacamole is so popular that on game day alone, Americans consume approximately 50 million pounds of avocados. This year's big Sunday should be no exception, and I'll be taking advantage - particularly with avocado prices predicted to rise this Spring.

Here, I've found two recipes. The first is a classic rendition of the green dip served with chips. However, If you're looking for something more bite-sized (and a healthy alternative to chips), turn to the advanced recipe. It harks back to the 1960s, when it was popular to serve guacamole in tomatoes. To see both recipes, read more.

Beginner Guacamole
From Everyday Food

Ingredients

2 ripe avocados, peeled, pitted, and lightly mashed
1/2 cup minced onion
1 jalapeno chile, minced (remove seeds and ribs for less heat)
1 plum tomato, seeded and diced
1/4 cup chopped cilantro
2 to 3 tablespoons fresh lime juice
Coarse salt

Directions

In a bowl, combine avocados, onion, jalapeno, tomato, cilantro, and lime juice. Season with salt, and mix to combine.

Makes about 1 1/2 cups.

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Expert Guacamole
From Gourmet

Ingredients

12 small (2- to 2 1/2-inch) tomatoes (not plum tomatoes)
1 tablespoon olive oil
1 tablespoon fresh lime juice
3 firm-ripe California avocados
2 tablespoons finely chopped onion
1/2 teaspoon finely chopped fresh cilantro
2 teaspoons minced fresh jalapeño chile, including seeds
1/2 teaspoon salt
Fresh cilantro sprigs, for garnish

Directions

Cut a thin slice from stem end of each tomato and scoop out and discard seeds with a small spoon. Carefully scoop out pulp to form a tomato shell, then finely chop pulp.
Drizzle inside of each tomato shell with oil and lime juice and let stand at room temperature while making guacamole.
Pit and peel avocados and coarsely mash with a fork in a bowl. Fold in chopped tomato pulp, onion, cilantro, chile, and salt, then spoon into tomato shells, mounding guacamole. Serve immediately.

Serves 4 to 6.

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Monday's Leftovers: Carnitas

YumSugar — Mon, 01 Dec 2008 06:45:55 -0800

For a low-budget weeknight meal, opt for leftover pork shoulder, an inexpensive and forgiving cut of meat.

Pork shoulder, while very recession-friendly, typically cooks for hours, but this recipe for tender, marbleized Mexican-style carnitas can be made within an hour and a half.

Find out how when you read more.

Carnitas
From Martha Stewart

Ingredients

6 pounds pork shoulder (butt or picnic roast), bone removed, meat cut into 1 1/2-inch cubes
2 tablespoons coarse salt
2 1/2 cups water
Flour or corn tortillas, for serving
2 cups refried beans, warmed, optional for serving
1 lime, cut into 6 wedges
1/4 cup chopped fresh cilantro leaves
1 small onion, chopped
1 cup salsa
1 avocado, peeled, pitted, and sliced

Directions

Place cubed pork, salt, and water in a deep, straight-sided 14-inch skillet. (Water should barely cover pork.) Bring to a boil. Reduce heat, and simmer gently, stirring and skimming foam from the surface occasionally, until water has evaporated completely, 55 to 60 minutes.
Once water has evaporated, pork will begin to brown in its own fat. Cook on all sides, using a spatula to turn cubes and scrape up crisp bits from the skillet, until browned and tender, about 15 minutes. Pork can be refrigerated for up to 1 day. Reheat in a skillet over low heat.
Warm the tortillas. Spread some of the beans on each tortilla and top with some of the pork. Squeeze a wedge of lime over each tortilla. Add the cilantro, onion, salsa, and avocado.

Serves 8.

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Fast & Easy Dinner: Turkey and Black-Bean Soup

partysugar — Tue, 18 Nov 2008 06:45:31 -0800

A delicious, filling soup need not simmer on the stove all day, this recipe comes together in less than a half an hour. Smoky bacon, juicy turkey, and fresh spinach combine to make a dish that is balanced and flavorful.

Cocoa and chili powders provide Mexican-style aromas. Leftover chicken is a great substitute for the turkey.

To look at the recipe - this soup would be a great meal the day after Thanksgiving - read more.

Turkey and Black-Bean Soup
From Food and Wine

Ingredients

1/4 pound sliced bacon, cut crosswise into 1/4-inch strips
1 onion, chopped
1 tablespoon chili powder
1/2 teaspoon unsweetened cocoa powder
1/4 teaspoon Tabasco sauce
2 teaspoons dried oregano
2 teaspoons salt
1/4 teaspoon fresh-ground black pepper
1 3/4 cups canned crushed tomatoes in thick puree (one 15-ounce can)
1 quart canned low-sodium chicken broth or homemade stock
1 2/3 cups drained and rinsed canned black beans (one 15-ounce can)
1 1-pound piece cooked deli turkey, cut into 1/2-by-1/2-by-1/4-inch slices
10 ounces spinach, stems removed, leaves washed and cut crosswise into 1-inch strips

Directions

In a large stainless-steel pot, cook the bacon until crisp. Remove with a slotted spoon and drain on paper towels. Pour off all but 1 tablespoon of fat from the pot.
Reduce the heat to moderately low. Add the onion to the pot and cook, stirring, until translucent, about 5 minutes. Stir in the chili powder, cocoa, Tabasco sauce, oregano, salt, pepper, tomatoes, and broth. Bring to a boil. Reduce the heat and simmer for 15 minutes.
Add the black beans and turkey to the pot. Simmer for 5 minutes. Stir in the spinach and the bacon. Cook until the spinach just wilts, about 1 minute.

Serves 4.

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