Side Dishes, Soups

Recipe—Sweet Potato and Black Bean Chili

I’ve said it before and I will say it again. My hubby is not a big fan of sweet potatoes. However, we get them pretty frequently in our weekly organic produce delivery so I am always looking for creative new ways to prepare the sweet tasting tuberous root. When I saw this recipe I knew I had to try it. It was the perfect balance of spicy and sweet. Even thought there is no actual meat in it you can certainly fool yourself into thinking there is. It is delicious, thick, hearty, and filling. We served it with a grilled tri-tip and my husband ended up chopping up his tri tip and mixing it in. He is truly a meat and potatoes kind of guy. Give this a try next time you are looking for a super food side dish to warm you up.

Note: For a completely vegan version of this recipe sub vegetable broth for beef broth.

INGREDIENTS
1 tbsp olive oil
1 lb sweet potatoes, peeled and diced
1 yellow onion, chopped
1 green bell pepper, chopped
1 tbsp garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp dried oregano
1/4–1/2 tsp cayenne (depends on how much kick you like)
2 (14.5 oz cans) diced tomatoes with chiles, undrained
2 (15 oz cans) black beans, drained
2 c beef broth

STEPS

  • In a large pot heat the olive oil over medium-high heat.
  • Add the sweet potatoes, onion, and bell pepper until the onions become translucent, about 8–10 minutes.
  • Stir in the garlic, chili powder, cumin, oregano, and cayenne.
  • Sauté for about 1 minute.
  • Add the tomatoes, beans, and broth stirring until well combined.
  • Bring to a boil and then simmer for 30–35 minutes or until potatoes are tender and the chili is the desired consistency.

Recipe adapted from Alida’s Kitchen

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Crowd Pleasing Super Bowl Recipes

DivaDiCocina_SuperBowl

Super Sunday is right around the corner! The Super Bowl is the biggest football game in America. It’s when we get together with family and friends to watch two rival teams have it out on the field (and of course over indulge in delicious food).

Whenever we have a Super Bowl party we typically serve one dish per quarter. Appetizers during the first two, a main course for the third, and of course a super ice cream sundae during the fourth.

I have put together some of my favorite recipes that are perfect for your big bash. Enjoy the game!

Appetizers

DivaDiCucina_QuesoFundido

Queso Fundido

DivaDiCucina_Poppers

Western Bacon Jalapeño Poppers

DivaDiCucina_BuffaloCauliflowerBites

Buffalo Cauliflower Bites

DivaDiCucina_CheesyMushrooms

Cheesy Stuffed Mushrooms Wrapped in Bacon

DivaDiCucina_ShrimpCups

Shrimp Taco Cups with Creamy Cilantro Lime Sauce

Warm-ups

DivaDiCucina_Chili

Chili (The Classic Kind)

DivaDiCucina_ChickenEnchiladaSoup

Crock-Pot Chicken Enchilada Soup

Meals

DivaDiCucina_FrenchDip

Crock-Pot French Dips

DivaDiCucina_PhillySloppyJoes

Philly Cheesesteak Sloppy Joes

DivaDiCucina_ShreddedBeefTacos

Crock-Pot Shredded Beef Tacos

DivaDiCucina_HotHam&Swiss

Hot Ham and Swiss Sammies

DivaDiCucina_BBQChickenSando

Crock-Pot Pale Ale BBQ Chicken Sandos

DivaDiCucina_PopperGrilledCheese

Jalapeño Popper Grilled Cheese

Sandwiches

Recipe—Hot Ham & Swiss Sammies

I think I have mentioned before that ham and mayo on a croissant was my favorite sandwich as a kid. And by favorite I mean that was one of the only sandwiches I would eat. I have grown up haven’t I? Well this is my favorite childhood sandwich on steroids, and it is AWESOME! I know you may look at the poppy seed sauce and wonder what that’s all about. Well the sauce bakes to the top of the croissant making an ordinary croissant extraordinary. It does not leave the croissants soggy. It actually gives them a nice caramelization and lots of added flavor. Since these make a good size batch and they can be assembled ahead of time they are perfect for a luncheon or shower. These may be my ultimate in comfort food sandwiches this winter, just throw in a bowl of soup and call it dinner.

Note: These can be assembled and kept in the fridge up to 24 hours before baking. How handy is that?!?

SANDWICH INGREDIENTS
9 medium sized croissants cut in half
1 lb thin sliced deli ham
9 square slices of Swiss, cut in half horizontally
mayonnaise

POPPY SEED SAUCE INGREDIENTS
1 1/2 tsp poppy seeds
2 tsp yellow mustard
4 tbsp butter, melted
2 tsp yellow onion, finely minced
1/4 tsp Worcestershire sauce

STEPS

  • Preheat oven to 350º.
  • Spread each half of the croissant with a thin layer of mayonnaise.
  • Place a piece of Swiss on the bottom half of the croissant.
  • Evenly distribute the ham among the nine sandwiches.
  • Top the ham with a second piece of Swiss cheese and then the croissant top.
  • Place the finished sandwiches edge to edge in a large baking dish or on a cookie sheet. It’s okay if they are snug.
  • In a small bowl whisk together all the poppy seed sauce ingredients.
  • Spoon the sauce over the top of each sandwich and allow the sandwiches to sit for at least 10 minutes.
  • Cover the baking dish with foil and bake for 15–18 minutes or until the cheese is melted.
  • Remove the foil and allow the sandwiches to cook uncovered for an additional 5 minutes.
  • Serve warm and enjoy!