All posts originated by Jessica
All posts originated by Jessica
Take a break from grilling this summer and try this recipe I found at Pink Parsley! This quick and easy week night dish is full of flavor but still light and relatively healthy. Pair this with some fruit and you have a great meal!
Chorizo and Sweet Potato Lettuce Wraps
Chorizo-Sweet Potato Filling:
2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
1 cup frozen corn
3 Tablespoons canola, divided
2 teaspoons ground cumin
pinch of cayenne
pinch of sugar
1 cup chopped white onion
10-12 ounces chorizo, casings removed (soy or pork both work!)
juice from 1 lime
1/2 cup chopped fresh cilantro
1 cup Greek yogurt
2 T freshly squeezed lime juice
2 T chopped fresh cilantro
pinch of salt
1 head of lettuce, leaves separated, washed, and dried
1 cup crumbled feta
Additional lime wedges, for garnish
Preheat oven to 450 degrees. Place sweet potato cubes and corn on a large rimmed baking sheet. Drizzle with 2 T of the oil and sprinkle with cumin, cayenne, sugar, and a good pinch of salt. Use your hands to toss the vegetables and coat them well with the oil and spices. Spread them into a single layer and roast for 15-20 minutes, stirring a couple of times during roasting, until the potatoes are tender browned in spots.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over medium heat. Saute the onion, stirring occasionally, until golden brown, about 8-10 minutes. Add the chorizo, breaking up the clumps with the woolens spoon. Stir and cook until the chorizo is browned and cooked through, about 5-8 minutes. Add the sweet potato mixture to the skillet, then stir in the lime juice and cilantro. Taste and season with additional salt if necessary.
As the chorizo mixture is cooking, combine the sour cream, lime juice, and chopped cilantro in a small bowl. Stir to combine, adding a pinch of salt to taste.
Assemble the wraps by putting a couple spoonfuls of filling into the middle of a lettuce leaf. Drizzle with the cilantro cream sauce and sprinkle with feta. Serve with extra lime wedges.
You know those soft, fluffy, frosted, delicious sugar cookies sold in grocery store bakeries? Well now you can make them at home. These are so good… And with 3 sticks of butter in just the cookie part.. How could they not be? Another plus, these are super easy to whip up! I even tried substituting the flour with a gluten free flour blend ( and a little xantham gum) and they were pretty tasty too.
This recipe comes from one of my favorite food blogs.. Annie’s Eats
Soft Frosted Sugar Cookies
Yield: about 2 dozen large cookies
For the cookies:
4½ cups all-purpose flour
4½ tsp. baking powder
¾ tsp. salt
1½ cups (3 sticks) unsalted butter, at room temperature
1½ cups sugar
3 large eggs
5 tsp. vanilla extract
For the frosting:
5 cups confectioners’ sugar, sifted
1/3 cup (5 1/3 tbsp.) unsalted butter, melted
1 tbsp. vanilla extract
7-8 tbsp. milk (plus more, as needed)
Food coloring (optional)
To make the cookies, preheat the oven to 350˚ F. Line baking sheets with parchment paper or silicone baking mats. In a medium bowl combine the flour, baking powder and salt, and whisk together to blend. In the bowl of an electric mixer, combine the butter and sugar and beat together on medium-high speed until soft and fluffy, about 2-3 minutes. Beat in the eggs one at a time, mixing well after each addition and scraping down the bowl as needed. Blend in the vanilla. With the mixer on low speed, add in the dry ingredients mixing just until incorporated and evenly mixed. Cover and chill the dough for 1 hour.
When you are ready to bake the cookies, scoop a scant quarter cup of dough and roll into a ball. Flatten the ball slightly and place on the prepared baking sheet. Repeat with the remaining dough, spacing the cookies at least 2-3 inches apart. Bake about 10-12 minutes or just until set. (Do not overbake! The edges should be no more than very lightly browned if at all.) Let cool on the baking sheet for several minutes. Transfer to a wire rack to cool completely.
To frost the cookies, place the confectioners’ sugar in a medium bowl. Add the melted butter, vanilla, and milk to the bowl and whisk until smooth. Whisk in additional milk as necessary, 1 teaspoon at a time, until you reach your desired consistency. Tint with food coloring if desired. Use an offset spatula or spoon to frost the cooled cookies. (If the frosting begins to thicken as you decorate, just continue to whisk in small amounts of milk to keep it workable.) Top with sprinkles if desired. Store in an airtight container.
Here’s a fun easy idea to try with your kids this spring! I like to use a cupcake tin. It works perfect so you can have several colors in easy spot. Simply add a couple tablespoons of cornstarch to the tin, add water and stir. The consistency will be kind of weird at first but keep stirring and it will turn smooth. Add a couple drops of food color, stir, and you have paint! We have already done this several times. Gracie loves it. She also loves taking a spray bottle and trying to wash away her pictures once she is done. Give it a try!