Sweet Potato Chili Mac

This is a Cooking Light recipe and is such a unique take on mac and cheese. What makes it light is that you are using mashed sweet potatoes in place of some of the cheese. The recipe also includes some chopped chipotle chiles which gives it a sort of smokey flavoring. You then top it off with some crispy bits of Mexican chorizo which gives it another level of flavor and makes a nice crispy topping. I really had no idea of what to expect with this recipe, but I ended up really loving it!

Sweet Potato Chili Mac

Ingredients

(Please note I halved this recipe, so this would make about twice what is pictured above)

• 3 medium sweet potatoes (about 2 pounds)
• 1 cup fat-free milk
• 1 1/2 to 2 tablespoons chopped chipotle chile, canned in adobo sauce
• 3/8 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 ounces Monterey Jack cheese, shredded (about 3/4 cup packed)
• 8 ounces uncooked whole-wheat macaroni or penne pasta
• 1 tablespoon olive oil
• 6 ounces fresh Mexican chorizo, casings removed
• 1/4 cup chopped green onions
• 2 tablespoons chopped fresh cilantro

Directions

1. Preheat oven to 425.
2. Pierce potatoes several times with a fork; place on a foil-lined baking sheet. Bake at 425° for 1 hour or until tender. Cool slightly; peel and mash in a large bowl. Stir in milk and next 4 ingredients (through cheese).
3. Cook pasta according to package directions, omitting salt and fat; drain. Add pasta to sweet potato mixture; set aside.
4. Preheat broiler to high.
5. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add chorizo to pan; cook 4 minutes or until browned, stirring to crumble. Place chorizo in a small bowl. Wipe pan clean. Spoon sweet potato mixture into pan; sprinkle evenly with chorizo. Broil 2 minutes or until lightly browned and crisp. Sprinkle with onions and cilantro.

Friday Favorites

I mentioned last week my love of Pinterest, and wanted to share some more fun finds! I did try a recipe that I featured last week, Spicy Chicken Penne which you can find here, and am hoping to try at least one Pinterest find each week to share. I have a few I am excited to try, and can't wait to share my results!

I am going to start tagging all of my Pinterest experiences/finds through the label Pinterest Fun, so you can find more of these here.

Favorite Tip: Wine Bottle Watering System - great way to keep your plants watered, and much more stylish than those garden balls.

Source: dollarstoremom.com via Jen on Pinterest

Favorite Dessert: Strawberry Peanut Butter Bars - will remind you of your childhood days. I am thinking about making these next week for a get together with friends. Perfect since strawberries are in season right now.

Source: iowagirleats.com via Jen on Pinterest

Favorite Dinner: Easy Key West Grilled Chicken - Hopefully this will remind me of one of my favorite cities - Key West!

Source: grocerybudget101.com via Jen on Pinterest

Favorite DIY: How to create mosaic pots - isn't this pretty! I would love to have this in my garden!!

Source: midwestliving.com via Jen on Pinterest

Favorite Cocktail: The Deen Bros Texas Margaritas - perfect summer time cocktail!

Source: thedeenbros.com via Jen on Pinterest

Happy Friday!!

Spicy Chicken Penne

This is a recipe I featured in last week's Friday Favorites, and was originally called Spicy Chicken Rigatoni. It's a Buca Di Beppo knock-off recipe and it was so very easy to make. It was a little spicy, but you can always adjust the seasonings to your own taste. I would just halve the red pepper flakes, or add just a small sprinkling, and don't add any at the end.

I made a few adjustments to my recipe, so if you would like to see the original recipe you can find it here. This turned out really well and was even better the next day as left overs. Definitly going to be added as one of my go-to recipes!

Spicy Chicken Penne

ingredients

• 2 Tbs olive oil
• 1/2 Tbs crushed red pepper
• 1/8 tsp salt
• 1/8 tsp ground black pepper
• 1 Tbs minced garlic
• 2 chicken breasts, cut into bite sized pieces
• 1 jar of marinara sauce with cream included (mine also included some pancetta and was a Meijer's Gold brand)
• 1/4 cup peas
• 1 lb penne pasta, cooked according to package directions
• additional 1/2 t crushed red pepper (for garnish)
• parmesan cheese
• fresh basil and oregano

directions

1. In a saute pan, heat oil over medium heat. Add crushed red pepper, salt, black pepper and garlic. Saute just long enough for garlic to caramelize and red pepper to release flavor into the oil. Add the chicken and coat with the sauces. Saute until brown.

2. Add the marinara/cream sauce and bring to a simmer. Cook until the sauce thickens slightly and the chicken is completly cooked. Add the frozen peas and simmer until the peas are heated up.

3. Stir in your cooked pasta. I then garnished with some parmesan cheese and fresh basil and oregano.

Enjoy!

Spicy Cashew Chicken Stir Fry

This recipe was adapted from Iowa Girl Eats and it was so easy and delish! I did make a few substitutions and used the veggies that I prefer and have on-hand. You can always switch out and use whatever veggies you have on-hand or prefer. This took all of 20 mins to make and is for about 2 - 3 servings (you could double the recipe for a family). It does have a little kick to it, but not overly spicy (maybe a little much for kids). I think it would be fun to mix it up and try it with different veggie combinations. Overall it's a dish I can totally see adding to my go-to collection.

Spicy Cashew Chicken Stir Fry

Ingredients:
-- 2 chicken breasts, cut into bite-sized pieces
-- 4 Tablespoons soy sauce, divided
-- black pepper
-- 2/3 cup fat-free, reduced sodium chicken broth
-- 2 Tablespoons brown sugar
-- 1 1/2 Tablespoons Thai chili garlic sauce
-- 4 cloves garlic, minced
-- 2 Tablespoons canola oil, divided
-- snap peas (I used half a bag of frozen snap peas)
-- bell peppers (I used half of a yellow and half of a red bell pepper)
-- cashews (handfull or however many you would like
-- 1 cup uncooked long grain white rice, cooked according to package directions

Directions:
1. Toss together chicken, 1 Tablespoon soy sauce, plus a couple grinds of black pepper in a bowl then set aside. In a separate bowl, combine remaining soy sauce, broth, brown sugar, Thai chili garlic sauce, and garlic. Microwave for 20 seconds in the microwave, then stir and set aside.
2. Heat 1 Tablespoon oil in a large wok or skillet over high heat. Add chicken and cook until no longer pink on the outside, about 2-3 minutes. Add vegetables, and remaining oil if needed, then stir fry for 5-6 minutes or until vegetables are crisp-tender.
3. Add the sauce and cashews to the the wok/skillet, then let sauce bubble for 2 minutes. Serve over cooked white rice.

Friday Favorites

I am in love with Pinterest! So I thought it would be fun to share some of my favorite finds on Pinterest. Some are food and drink related, some are DIY/craftiness, and some are just for fun. Hope you enjoy! What are you pinning?

Favorite Cocktail: Midnight Mojito - doesn't this look refreshing! I just love mojitos, so I definitly want to try this.

Source: caphillstyle.com via Jen on Pinterest

Favorite DIY: DIY Corona Glasses - so fun! I think it would be cool to use this trick with wine bottles and make vases.

Source: 366daysofpinterest.com via Jen on Pinterest

Favorite Meal: Spicy Chicken Rigatoni from Buca di Beppo - who doesn't love a little Buca di Beppo!! Totally want to try this knock-off recipe.

Source: tastebook.com via Jen on Pinterest

Favorite Appetizer: Dos Equis Guacamole - Yum! Love chips and guac! Am intrigued by including beer in this recipe. Totally need to try this!

Source: mysuzyhomemaker.com via Jen on Pinterest

Favorite Dessert: Butterscotch Bars - These look very tasty, and are supposed to be a lighter recipe. Great for bikini season coming up!

Source: iowagirleats.com via Jen on Pinterest

Favorite Cutie: This totally made me laugh out loud...love it! Happy Friday!!

Source: weheartit.com via Jen on Pinterest

Orzo Carbonara-Style

I have been wanting to try orzo for a while and finally got around to making this dish which I have had bookmarked for a few months. I love risotto, and this was kind of similar, but was easier and quicker. After the broth/orzo mixture came to a boil, it only took about 8 mins to finish cooking, and you don't have to stir the orzo as much as risotto. Although I still love risotto, this is a great option if you are looking for something quick for dinner. It also was still pretty creamy and flavorfull a few days later, so it is great for leftovers.

~ Orzo Carbonara-Style ~

Ingredients:

• 6 ounces bacon, chopped
• 2 tablespoons butter
• 1 pound orzo
• 5 cups chicken stock (homemade or low-salt broth)
• 1/2 cup cream
• 1 cup grated Parmesan cheese
• 1 teaspoon fresh thyme, minced
• 3/4 cup frozen peas
• salt and pepper

Directions:
In a large saucepan set over medium heat, add the bacon and cook until crisp, five to eight minutes. Remove the bacon with a slotted spoon, and drain on paper towels. Discard all but one tablespoon of the bacon fat.

Add the butter the saucepan, and let cook until it starts to brown, about two minutes. Dump in the orzo, and still well. Pour in 4 1/2 cups of the stock. Bring to a boil over high heat, and then reduce heat to maintain a simmer. Cook uncovered, stirring occasionally, until the orzo is tender but al dente and the stock has been absorbed, about eight minutes.

Stir in the cream and the frozen peas, stir well, and bring to a simmer. Return the bacon to saucepan, and add half of the Parmesan cheese and all of the thyme. Stir well, and then season to taste with salt and pepper. Add the remaining stock if it looks too dry. Turn off the heat. Serve with a sprinkling of the remaining cheese.

General Tso's Chicken

One of my favorite chinese foods is General Tso's Chicken and I have been wanting to try and recreate it at home for some time. I found this recipe on Tasty Kitchen and oh boy was it delish! It was slightly different, but then again I think every chinese restaurant probably has their own take on General Tso's. What's great about making it at home is that you can make it as little or as much spicy as you want.

~ General Tso's Chicken ~

Ingredients:

FOR THE CHICKEN:

• 1-½ teaspoon Toasted Sesame Oil
• 1 Tablespoon Soy Sauce
• 1 whole Large Egg White
• ¼ cups Plus 2 Tablespoons Cornstarch
• 1 pound Boneless, Skinless Chicken
• Canola, Peanut, Or Vegetable Oil For Frying

FOR THE SAUCE:

• 1 Tablespoon Peanut, Canola Or Vegetable Oil
• 2 cloves Garlic, Peeled And Minced
• 2 Tablespoons Finely Chopped Fresh Ginger Root
• 1 cup Chicken Broth Or Stock
• ¼ cups Soy Sauce
• 1 Tablespoon Cornstarch
• 1 teaspoon Chinese Chile-garlic Sauce
• 3 Tablespoons Raw (turbinado Or Demerara) Sugar

FOR SERVING:

• Snap Peas or Steamed Broccoli
• Steamed Rice