BLTS-BLT + Salmon

Had this for lunch in STL this weekend-Delicious!

Ingredients:

• salmon filets (will be "shredded"
  
• olive oil
• sea salt
• freshly ground black pepper
• tomatoes, sliced 1/4-inch thick
• 2 cups American field greens, washed and dried
• 8 slices, medium thickness, cooked applewood smoked bacon
• melted butter
• Bread of Choice (whole wheat!)
  

Preparation

1. Brush the Salmon with olive oil and season with salt and pepper.
2. Grill the salmon over a medium hot flame until desired doneness is reached. (or poach)
   
3. Toast bread/butter.
4. Crumble the salmon or leave as a filet (but I prefer crumble)
   
5. Place the lettuce on the bun, followed by the tomato and bacon. Top with Bacon, then Salmon. Spread on a spicy chipotle or a parmesan sauce for extras.
   

Crash Sweet Potatoes

Recently I found this recipe on Tasty Kitchen. We finally got around to making it tonight. I think all three of us really enjoyed it.

However, a few comments about the recipe. One, find something better than a bowl to smush these little guys because it was a pain in the butt. Second, it says the prep time is only 10min and the cook time is 30. Well the cook time is more like 50 since you have to boil, wait 10 min and then cook so plan accordingly.

What you'll need:

• 2 whole Medium To Large Sweet Potatoes
• ½ teaspoons Kosher Salt
• 2 quarts Water
• 2 Tablespoons Olive Oil
• 2 Tablespoons Melted Butter
• 1-½ Tablespoon Light Brown Sugar
• ½ Tablespoons Kosher Salt
• ½ teaspoons Ground Cumin
• ½ teaspoons New Mexico Chili Powder (We used regular)
  
• ½ teaspoons Smoked Sweet Paprika
• ¼ teaspoons Onion Powder
• ¼ teaspoons Chipotle Chili Powder (And here we used Ancho chili powder)
  
• ⅛ teaspoons Granulated Garlic Powder
• ⅛ teaspoons Fresh Ground Black Pepper

Directions:

Peel the sweet potatoes and slice about 1 ¼ inches thick. Add ½ teaspoon salt to water in a saucepan and bring to a boil. Add potato slices and simmer for about 12 minutes, or until somewhat softened. Remove carefully to a wire rack and allow to cool for about 10 minutes.

Line a large, heavy sheet pan with parchment paper. Using a flat-bottomed bowl, slightly mash each potato slice, taking care that they stay intact. Drizzle each slice with a mixture of the butter and oil, using half of the mixture.

Blend the topping ingredients (sugar and all the spices) together really well with a fork, making to sure to get the sugar completely incorporated.

Sprinkle the slice evenly with a total of half the topping ingredients. Make sure you avoid getting the topping on the sheet between the slices if possible—it will burn and smoke before the potatoes are done.

Gently turn over each slice, drizzle with the remaining butter/oil mixture and sprinkle with the remaining seasonings.

Roast at 375° for 20 minutes, carefully flip each slice and return to oven for about 10 minutes more. Serve hot.

And lastly, thanks to Donalyn Ketchum for this tasty recipe!

Heaping Healthy Spaghetti

Emily recently bought us the "Deceptively Delicious" cook book and we love the ideas but not all of the recipes work for people on the go (or better, aspiring, but not-quite-getting-it chefs). This is a modified/simplified version of spaghetti:

Ingredients:
1. Spaghetti Sauce (whatever strikes your fancy)
2. 1-2 cups chopped carrots
3. 1-2 cups chopped broccoli
4. Parmesan Cheese
5. 1- 1 1/2 lbs 93/7 hamburger meat
6. whole wheat spaghetti noodles

Directions:
1. Blend carrots and broccoli together (blender or food processor) and set aside.
2. Cook Noodles per directions, drain.
3. Empty spaghetti sauce into a mixing bowl and stir in the broccoli and carrots. (You cannot taste the veggies!)
4. Cook meat, rinse, drain, and add to the sauce.

If you want to add more veggies to the mix, I would suggest yellow squash and/or bell peppers. The taste of the veggies is dulled if not eliminated in the sauce so little ones and picky eaters will never suspect. In the cook book she recommends adding the broccoli to the sauce and mixing the carrots with the meat by making meatballs, your choice!

Carbonara Farfalle with Zucchini and Sausage

This recipe is quick and easy, most difficult task is prepping sausage & bacon (whew!).
Ingredients:

• 5 tablespoons olive oil
• 5 small zucchini, chopped (minced for picky eaters)
  
• 2 onions, minced
• 1 clove garlic, minced
• 2/3 cup heavy whipping cream
• 1 (16 ounce) package farfalle pasta
• 2 tablespoons grated Parmesan cheese
• salt to taste
• freshly ground black pepper
• 2 tablespoons grated Parmesan cheese

Optional: Add Bacon (cooked and pieced) and/or Sausage
Directions:

1. Heat oil in large skillet over medium high heat. Add zucchini, and saute quickly until golden. Remove and set aside.
2. Add onion and garlic to the pan, and saute until golden. Stir in cream; increase heat, and boil until sauce is reduced by one third.
3. Meanwhile, cook the pasta according to package directions. Drain.
4. Add noodles, zucchini, 1/2 cup cheese, and salt and pepper to the cream sauce. Toss thoroughly until heated through. Serve immediately with additional grated parmesan cheese. (Add meat(s) here).

Bacon Wrapped Jalapenos

This recipe is almost too simple for how good it is. The only ingredients you need are: jalapenos, cream cheese, and bacon.

Directions:

1. For spicy food lovers simply slit the side of the jalapeno and insert cream cheese by hand or with an injector. For the timid, slice the jalapeno in two, scrap out the seeds and replace with cream cheese.

2. Cook bacon separately and then wrap around the jalapeno securing it with a toothpick.

3. Broil in the oven for 15-30 minutes or until the cream cheese begins to brown. Grilling the jalapenos is best and only takes 5-15 minutes depending on the size of the jalapenos.

I recommend using ranch or a chipotle aioli to dip the jalapenos in, but that are excellent on their own!

Garlic and Basil Hummus

Compliments of: Tastebook.com

-1 can CHICK PEAS / GARBANZO BEANS
-1 juiced & zested LEMON
-2 – 3 TBL TAHINI paste/dressing
-2 cloves GARLIC
-EVOO
-Handful BASIL
-S&P

Drain / rinse chick peas and put into blender/processor. Add lemon juice and zest, garlic, basil, tahini sauce, S&P.Pulse a few times to combine ingredients. Turn on low and slowly stream EVOO until texture is creamy. Refrigerate and serve. Best with pita or tortilla chips, but our favorite is fresh veggies.

For similar recipes and a lot more go to www.mealswithmaria.com!

Spicy Honey-Glazed Chicken-Pioneer Woman

Prep Time: 5 min Cook Time: 10 min

* 4 whole Chicken Breasts
* 1 Tablespoon Olive Oil
* 2 teaspoons Garlic Powder
* 2 teaspoons Chili Powder
* 2 teaspoons Ancho Chili Powder
* 2 teaspoons Salt
* 1 teaspoon Black Pepper
* 1 teaspoon Cumin
* ½ cups Honey
* 2 Tablespoons Balsamic Vinegar
For preparation instructions see: http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/healthy-spicy-honey-glazed-chicken/