Chicken Enchilada Casserole + That Game!

Did you SEE that game yesterday?

Oh wait. You don't know what I am talking about? The World Cup. I know, here in America it really isn't that big of a deal, but in our half-Brazilian / half-American household it is more than just a soccer tournament; it is pretty much what 95% of our conversation is centered around these days. And I love it!

I haven't always cared about it. In fact, I never had even heard of the World Cup until I was graduating college and a group of my friends didn't come to the graduation because there was a game on. Actually, they came. They just stayed in the back, all crowded around a pickup truck with a TV connected to it, cheering for whatever teams were playing at that moment. Technically they were there, but there weren't really there. I was fuming! These were some of my best friends, they showed up for my college graduation and didn't see me get my degree because of a soccer game?!

I totally get it now.

This household cheers for Brazil. All the way. I mean, my husband comes from a country where every time they play is equivalent to a national holiday. Schools are closed, businesses are shut down, and parties are going on everywhere. Imagine the 4th of July -- continuing on throughout a month. This is a big deal for him, and has become a big deal for me. But yesterday we cheered for the USA (Go, Team, go!).

DID YOU SEE THAT GAME?!

I think my heart sank at minute five, and then soared from about the middle of the game on... until it almost stopped beating during the last 30 seconds. If you don't know what I am talking about you really should check it out. Man oh man, it was intense.

Objectively, it was a great game. Subjectively, it almost made me cry. So this is what it feels like to really care about sports...

But at the end of the day -- win, lose, or draw -- life goes on. And I don't know about you, but I work up quite an appetite while watching these boys battle it out on the pitch.

To help combat that, I bring you a chicken enchilada casserole.

The beauty of this casserole is that you don't have to really roll the enchiladas. Just stuff them, fold them in half, and layer them in the casserole dish. Quite simple to make and really delicious to eat -- even my husband who dislikes most Mexican food (he doesn't understand why cheese and beans go together, nor does he like spicy things) enjoys this. I guess it helps that I don't put jalapenos in even though the original recipe calls for them.

Some tips: (1) buy cooked, shredded chicken from the deli section of the your local grocery store. It is easier than buying it and making it yourself, and costs about the same; (2) substitute Greek yogurt in place of sour cream -- it is tangy and has the same consistency, and is a little bit healthier; and (3) start cheering on your team in the World Cup! Like I said earlier, go Team, go!!!

CHICKEN ENCHILADA CASSEROLE

Recipe slightly adapted from Everyday Food, October 2011

SERVES 6  •  PREP TIME: 35 MINUTES  •  TOTAL TIME: 1 HOUR

ingredients:

• 2 pounds tomatillos (husks removed), washed and coarsely chopped
• 2 tablespoons vegetable oil
• 1 white onion, diced small
• 3 garlic cloves, minced
• salt and pepper
• 15-18 corn tortillas
• 2 cups cooked and shredded chicken
• 3 tablespoons sour cream or Greek yogurt
• 1 cup cotija cheese, crumbled
• ¼ cup chopped fresh cilantro

directions:

1. Preheat oven to 400 degrees. In a blender, puree tomatillos until smooth. In a large skillet, heat oil over medium-high. Add onion and cook until softened, 8 minutes. Add garlic and cook until fragrant, 30 seconds. Add tomatillo puree and bring to a boil. Reduce heat and simmer until sauce is thickened slightly, 10 minutes. Season with salt and pepper.
2. Briefly run stack of tortillas under cold water, turning to lightly dampen. Wrap stack in a clean kitchen towel and microwave until pliable, 30 seconds. Fill each tortilla with about 3 tablespoons chicken and a sprinkling of cheese, fold in half, and arrange in a 9-by-13-inch baking dish, overlapping slightly. Top with tomatillo mixture, cover with foil, and bake until bubbling, 20 to 25 minutes. Let cool 5 minutes before serving.
3. In a small bowl, whisk together sour cream and 2 tablespoons water. To serve, drizzle casserole with sour cream mixture and sprinkle with cheese and cilantro.

COST: $13.09      COST PER SERVING (6): $2.18

Gluten Free    //    Mexican Food

Garlic-Roasted Chicken Breasts + Happy New Year!

Um, what? When did we go through a whole 'nother year???

And two-thousand fourteen... doesn't that just seem so far in the future? Not like it is the end of today's date... yet it is. Weren't we just all stocking up on extra supplies just in case the Y2K bug destroyed life as we knew it?

However we got here, Happy New Year! I am glad we all made it through another year -- and hopefully thrived. 

I, for one, had a ridiculously busy and crazy (crazy-good) year. Work, travel, extra responsibilities that take extra time, precious moments spent with loved ones...

You may have noticed blog posts dwindling over time... it was not because I didn't care to keep up with it. Rather, it was because I was juggling many balls at a time, and sometimes you just have to let a ball drop here or there. It happens. But I miss blogging. My hope is that I will be able to pick that ball up more, but if it means another ball must drop, I cannot let that happen. We shall what this year has in store!

I hope you are looking forward to wonderful things ahead of you, and that you were able to leave 2013 behind with a smile. Here's to new adventures waiting for us... CHEERS!

GARLIC-ROASTED CHICKEN BREASTS

WITH LEMONY BROCCOLI & PINE NUTS

Recipe slightly adapted from Everyday Food, September 2003

SERVES 6  •  PREP TIME: 10 MINUTES  •  TOTAL TIME: 1 HOUR 10 MINUTES

ingredients:

• 4 heads garlic
• 8 sprigs fresh rosemary
• 4 large boneless, skinless chicken breast halves, rinsed and patted dry
• 2 tablespoons olive oil
• Sea salt and freshly ground pepper
• 1 large head of broccoli, stalk removed
• Juice from ½ lemon
• 1/3 cup pine nuts

directions

1. Preheat oven to 400 degrees. Slice the tops from garlic heads, reserving the bottoms; arrange the tops, cut sides down, in the center of an 11-by-17-inch roasting pan. Place 1 sprig of the rosemary over each garlic top, and arrange the chicken breasts over the garlic.
2. Place the reserved garlic bottoms, cut sides up, next to the chicken in the pan. Drizzle the chicken and garlic bottoms with the olive oil. Season the chicken with salt and pepper; place the remaining 4 sprigs of rosemary on top.
3. Roast the chicken for 30 minutes; turn the garlic bottoms cut sides down, and rotate the pan. Continue roasting the chicken until the skin is browned, the juices run clear, and an instant-read thermometer inserted into the thickest part of the meat registers 165 degrees, about 30 minutes more.
4. While chicken is roasting, prepare broccoli: heat a large skillet over medium-high heat and add 1-2 tablespoons olive oil. Add broccoli and pin nuts. Squeeze juice from lemon. Add salt. Cook until tender and remove from heat.
5. Pour the pan juices into a measuring cup; skim the fat from the top. Serve the juices with chicken and roasted garlic.

The roasted garlic makes an excellent topping for toast. Just squeeze cooked garlic cloves out of paper skin and use a fork to mash on top of sourdough or other rustic bread. Sprinkle lightly with salt.

COST: $14.42      COST PER SERVING (6): $2.40

Unprocessed    //    Gluten Free    //   Dairy Free

Give Thanks + Brussels Sprouts with Bacon, Rosemary, and Lemon

When Thanksgiving or Christmas dinners come around, I am still one of the kids.  Nobody really expects me to roast a turkey or prepare something, because all of the 'real adults' do that.  And when I insist that I am perfectly capable of contributing, the reply is something like, "Well, you can bring a side of something if you want.  Or cookies."  While at work and among friends I am the go-to recipe girl, with family I am still just Tiffany, who is really good at peeling potatoes.

Which really, is fine. I don't mind peeling potatoes.  Honestly.

And for the turkey?  I am glad to not have that responsibility.

But this year is the year.  I am going to bust out real food and put it right in the middle of the amazing dishes that are always present and nobody wants to give up their hold on them.  Not something simple like cookies, but not stealing somebody's life-long claim to green bean casserole or stuffing.

Here is a good one: Brussels sprouts with turkey bacon (to keep it a little less fattening), cooked with rosemary and lemon juice. I know it is really a side, but we took this and served it for dinner with beans and rice (how we do) and it was fantastic. I know not many people like brussels spouts, but this is one of those dishes that nobody will deny.  Bacon?  Yum.  Rosemary?  Flavorful.  Lemon juice?  The perfect amount of zing.  Combined, this makes one tempting side, and those who have claim on the mashed potatoes or candied yams (yuck!) can keep their signature dish theirs ;)

And now, let me share some "thanks"...

Day 11:  It's not just my grandpa, my father, and my brother I am thankful for... I am thankful for ALL veterans and their families, who serve us by serving our country.

Day 12:  I am thankful for my girlfriends. Whether making plans to grab a bite to eat with girl talk, chatting on the phone, nights in jammies watching chick flicks with munchies, or laughing about this or that every day at work, life would be very lonesome with them. It doesn't matter if we have been friends for 20 years or 2, THANK YOU for all the joy and laughter you bring into my life!

Day 13: I am very grateful for my friend Alex, who really, truly "gets" me. We're both a little loud, like to talk, have crazy ideas, and have a habit of forgetting to call people back. It is a rare friend that you can carry on a 32 hour conversation with (with a 4 1/2 hour nap pause in the middle) and not get bored one bit. Like I said, she gets me, and I am thankful that I get to have a friend like that.

Day 14: I am grateful for all the 'unnamed' people in my life who do so much for me -- the one's whose names I might not ever know, but without them my life would be a whole lot harder: the garbage collectors, UPS delivery guys, Cal-Trans people who keep the roads clear... it may sound a little trite, but it's true. I am thankful for all that they do, without much glory or honor, but they do it and they do it well.

What/Who are YOU thankful for today??? 

BRUSSELS SPROUTS WITH BACON, ROSEMARY, AND LEMON

Recipe adapted from Everyday Food, Oct.2011

SERVES 4 •  PREP TIME: 25 MINUTES  •  TOTAL TIME: 45 MINUTES

ingredients:

• 8 slices of bacon of your choice (I used turkey)
• Extra-virgin olive oil, if needed
• 1 pound of brussels sprouts, shredded in food processor (use slicing blade)
• 1 tablespoon chopped fresh rosemary leaves
• juice from ½ lemon
• salt and pepper, to taste

directions

1. In a large nonstick skillet, cook bacon over medium until crisp.  If using turkey bacon, you will need to add some olive oil to fry the bacon well.  Transfer to a paper towel lined plate to cool.  Cut/break into small pieces.
2. Keeping the bacon drippings/oil in pan, add brussels sprouts and cook, stirring occasionally, until crisp-tender.  Add rosemary and cook until fragrant, about 2 minutes.  Stir in bacon.  Remove from heat, stir in lemon juice, and season with salt and pepper.

Can be served warm or at room temperature.

COST: $6.57        COST PER SERVING (4): $1.64
WITH BEANS & RICE (FULL MEAL): $1.89

Unprocessed    //    Gluten Free    //   Dairy Free

Give Thanks + Chicken Thighs over Roasted Vegetables

Apparently, I have a thing for chicken thighs. First the chicken thighs over butternut squash and cranberries, and now this. But I don't deny it. Here's why I like them: they are cheap and they taste better than the other parts. My personal preference, I know, but the money thing.. you can't argue with that!

But enough chicken-talk! Let's start giving thanks :)

Day 4:  I am grateful for my close friends who were there for me that day 11 years ago -- whether they grabbed the phone out of my hand as I started screaming or sat me down and got me the help I needed to process what I had just heard. I am grateful for one of my closest friends for holding my hand as I said goodbye to my mom one last time. And I am grateful for my one of my first childhood friends for being right there beside me during the funeral, the only person who could truly understand as she had lost her mom a few years before, and for saying the words I needed to hear: It's hard and it sucks, and it was going to suck even more before it was over, but one day it would get a little easier. Thank you.

Day 5:  I am grateful for Dang, the Hertz Rental Car employee who observed how much trouble I had getting a vehicle for a field trip in the morning -- 1 1/2 hours late and not cleaned -- and not only gave back a good portion of the money upon my return (before I could even ask), but then came around from behind the counter, sat down in the seat across from me, and listened while I explained why I was frustrated. He didn't make excuses, he didn't blame it on others (even though it was not his fault), he JUST LISTENED. 

Who/what are YOU thankful for today?

CHICKEN THIGHS OVER ROASTED VEGETABLES

Recipe inspired by Everyday Food’s PorkChops with Fennel and Carrots

SERVES 6 •  PREP TIME: 45 MINUTES  •  TOTAL TIME: 55 MINUTES

ingredients

• 2 fennel bulbs, trimmed and cut into ½-inch wedges
• 1 pound carrots, trimmed and halved lengthwise
• 1 large red onion, cut into 1-inch wedges, root end left intact
• 12 garlic cloves, peeled
• 3 tablespoons chopped fresh rosemary
• 6 tablespoons olive oil
• sea salt and fresh ground pepper
• 6 boneless chicken thighs
• lemon wedges, for serving

directions

1. Preheat oven to 450 degrees.  On a rimmed baking sheet, toss fennel, carrots, onion, and garlic with 2 tablespoons rosemary and 4 tablespoons oil.  Season with salt and pepper.  Roast until vegetables are tender and browned in spots, about 30 minutes.
2. Meanwhile, in a large skillet, heat 2 tablespoons oil over medium-high heat.  Season chicken thighs with salt and pepper and sprinkle with remaining rosemary.  In batches, cook until cooked through, about 4-5 minutes each side.  Check to make sure it is fully cooked.
3. Serve chicken on top of roasted vegetables.  Squeeze lemon juice on top, if desired.

                                                                                                         

COST: $14.81              COST PER SERVING (6): $2.47

Unprocessed    //    Gluten Free    //   Dairy Free

Sausage & Rice Stuffed Peppers

Recipe adapted from Everyday Food, September 2011

(I know not all of the peppers shown were bell peppers.  I used some bell and some Italian.  Both were great.  Also, you can substitute any sausage or meat.  Just grind it and cook it.  Delicious.)

For quick use, here is an image to save with all you need.  It is as easy as 1-2-3...

Potato Leek Soup

Let's talk about leeks, Baby. (Sung, of course, to the Salt-N-Pepa's melody, proving I spent a bulk of my formative years in the 90's -- which were great years to grow up in. We had enough technology to enjoy Mario on rainy days but not too much that we didn't pass up the chance to roller blade when we could.  And then we jammed to Can't Touch This on our Walkmans while organizing our Lisa Frank stickers... by the way, all you need to say is, "In West Philedelphia, born and raised," and I cannot help but finish the entire song. Don't believe me? Try it next time you bump into me...)

And back to leeks...

These things are amazing. I have used them a couple of times before, and every single time I have a ridiculously tasty dish in front of me.  Leek & bacon baked eggs and a leek & asparagus quiche were my introduction to them, both packed with immense flavor, both needing very little 'other stuff' added to make that flavor so wonderful.

Actually, the first time I used them I had no idea what they were and I couldn't find them except in the frozen food section, so I broke my usual rule of relying on fresh produce to be the bulk of my purchases.  Wasn't the best combo for what I was using them for.  The next time I decided to get the fresh ones, but had no idea what I was looking for, until I asked the worker at the store.  He looked at me a little funny and then pointed right in front me, where a fairly prominent sign read: LEEKS.

Whatever.  It happens.

One important thing to know about these flavorful giants of the onion family -- you need to clean them very well as dirt can be trapped inside.  The easiest way to do this (or so I read and then did with successful results) is to chop first and then clean in a cold water bath.  Since you will probably just be using white and light green parts (unless you are making broth) don't cut up the dark green tops.  Just put the lighter colored parts in the water, use your hand to agitate any dirt off of them, pour out the water, and then repeat another time or two.  Takes about a minute and ensures that your leeks are ready for you to use.

Apparently, potato leek soup is a classic.  But like many foods that don't come stamped with a Kraft logo, I didn't know that.  For me, it is a new found treat.  I am a lover of soup, which you probably have gathered by reading my blog for any time, and this was one of the best I have ever had.  My husband declared it gold star quality -- and he isn't a fan of soup that much.  The ingredients are simple while the flavor is powerful.

One of my favorite parts? Except for the heavy cream and salt, every ingredient I used came from the Farmers' Market or my own herb garden (the chives).  And you KNOW how happy that makes me ;)

POTATO LEEK SOUP

SERVES 4 •  PREP TIME: 15 MINUTES  •  TOTAL TIME: 45 MINUTES

ingredients

• 2 large leeks, white and light green parts only, thinly sliced and cleaned (see above)
• 3 cups broth, either vegetable or chicken (You can make your own ahead of time or use canned/bullion/whatever suits you) + 1 ½ cups water
• 3 medium red potatoes, peeled and cubed
• 1 teaspoon salt
• ¾ cup heavy cream
• fresh snipped chives, to top

directions

1.      In a large pot, combine leeks, potatoes, broth, and salt.  Bring to a boil and then lower heat to medium.  Simmer for about 20 minutes, until vegetables are very soft (you can poke the potatoes with a fork to test).

2.      Working in batches of about 1/3 of the soup at a time, puree in blender.  Be careful to allow the heat to escape before closing the lid to the blender to avoid it exploding.  Transfer pureed soup to a new pot, and continue until all soup is pureed.

3.      Add heavy cream to soup, serve while hot, and top with fresh chives.

 COST: $5.10           COST PER BOWL (4): $1.28

Nutritional Information
calories 235   •    total fat 17.2g    •    fiber 1.8g    •    sugars 2.3g   •    protein 3.6g

Spinach & Feta Phyllo Roll

Phyllo Dough: must be Greek for 'ingredient from Hell'

Seriously.  After tearing my tenth sheet of it and having it crumble under my fingers, I just about cried.  Cooking was supposed to be fun, and this was anything but.  Stupid phyllo dough.

I wasn't even supposed to have it to begin with.  I accidentally grabbed the box for it out of the freezer section while trying to get puff pastry.  They were side by side, and somehow I didn't even notice that I had the wrong one. But instead of taking it back I decided to do something with it.  With a little help from Google and Martha, I knew what I wanted to do.

If only I knew how tricky it was!

Sheet after sheet broke in my fingertips.  I used the damp towel, I thawed according to instructions... but I could not get the hang of it.  So I did what we all do these days: I whined and complained on Facebook.

And because of that whining and complaining I now have a date with a Greek grandma who knows her phyllo business!

Besides, when it was all said and done, the tears I almost shed out of frustration were for naught.  I thought I was going to have a botched recipe, but this dough had other plans and two delicious spinach & feta rolls emerged.

I guess we could say the ingredient from Hell yielded a dish from Heaven... Hallelujah!

** I have heard that it isn't always this hard, so please do not avoid using it because of me.  I know I have not made a strong case for using Phyllo dough, but the end result is more than worth any frustration to be had!

SPINACH & FETA PHYLLO ROLL

Recipe straight from EverydayFood, June 2009

Ingredients

• 2 tablespoons olive oil, plus more for brushing
• 1 medium onion, finely chopped
• 3 large garlic cloves, minced
• 2 packages (20 ounces each) baby spinach
• 1 cup crumbled feta (4 ounces)
• 1/4 cup golden raisins, chopped
• Coarse salt and ground pepper
• 20 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches

Directions

1. In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
2. Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
3. Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
4. Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.

Cook's Note

When you unroll your phyllo, check to see if the stack measures 8 by 12 inches. If not, cut the phyllo to size. If serving the pie as a main course, double the recipe.

COST: $7.30  
COST PER SERVING (16 little pieces):$0.46
COST PER SERVING (4 large pieces): $1.83 

The US Presidents and Rainbow Chard Rigatoni

I have been living and breathing information about the US Presidents these past few weeks.  Learning them in order; finding out who their Veep was and who else was on their cabinet; discovering what made them great -- or not so great -- leaders of our country; reading interesting tidbits about their personal lives.

FYI, John Quincy Adams liked to swim the Potomac daily -- in the nude.

Why do I have such a hobby as learning about the presidents, you ask?  It all boils down to a Social Studies Fair and 25 students who wanted to be presidents for the evening.  Maybe for life.

It's hard work transforming third graders into presidents -- research and reading and poetry writing along with 'interviews' they must transcribe... painting 'self' portraits as well as writing and memorizing speeches... coming up with a stellar costume. But they did the work and last night it paid off.  The Hall of Presidents was open and the public (parents and friends) enjoyed.

And now Teacher is going to crash...

But first I need to share a little bit about this rainbow chard you see here.

I hate the stuff.

Ok, ok, I don't hate it.  I used to.  A lot.  Something to do with it being the only vegetable that continually grew in our little garden growing up, making it and its super sandy texture a common occurrence on our dining table.

'Common'?  Maybe an understatement.

So when I went to Farmer's Market last week and my friend said, "Oh, you really need try this!" and I saw the nice price of one buck, I had to give it another try.

And?

Well, maybe that sandy texture I remember wasn't as bad as my memory claimed it to be.  The taste?  Not that bad... according to my husband it was actually quite good.  In fact, he would like me to repeat this dish. Soon.  So, I guess chard isn't all that bad.  This dish isn't, that's for sure.

I guess I can't say I hate chard all that much anymore... and I can definitely say I might know more about the US presidents than the average American ;)

RAINBOW CHARD RIGATONI
Recipe adapted from Martha Stewart Living, June 2006

Ingredients

• Coarse salt and freshly ground pepper
• 1 pound rigatoni, or other tubular pasta
• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 1 small white onion, finely chopped
• 1 1/2 pounds Rainbow chard, leaves cut into 1/2-inch strips and stems cut into 1/2-inch pieces
• 2 tablespoons finely grated lemon zest (about 2 lemons)
• 1/2 cup white cooking wine 
• 1/3 cup fresh ricotta cheese
• 1/3 cup (about 1 1/2 ounces) almonds, toasted
• Freshly grated Parmesan cheese, for sprinkling

Directions

1. Bring a large pot of water to a boil. Add 2 tablespoons salt and the pasta; cook 3 minutes less than package indicates. Drain.
2. Heat butter and oil in a large pot over medium heat about 1 minute. Add garlic and onions; cook, stirring, until fragrant, about 2 minutes. Stir in chard, lemon zest, wine, 1 teaspoon salt; season with pepper. Cook, covered, stirring occasionally, until chard has just wilted, 2 to 3 minutes.
3. Stir in pasta, ricotta, and almonds. Cook, stirring occasionally, until pasta is al dente, 3 to 4 minutes. Divide among 4 serving dishes. Serve sprinkled with Parmesan.
   
   

   COST: $6.27    COST PER SERVING (4): $1.57

Easy BBQ-Style Chicken {Quick Fix}

(I placed my chicken on top of a bed of fresh spring greens coated in a Greek yogurt/lemon juice/minced garlic/dab of honey dressing.  You can pair it with anything you like.  It's versatile like that.)

It's a love/hate relationship these days... (Sweet Potato Pizza)

Love/Hate.

Words that are on opposite ends of the spectrum.  Well, kind of.

I would say that love and apathy are on the opposite ends, in actuality.

But let's roll with this.  We hear it all the time. "I have a love/hate relationship with ______________." It might be a person, a situation, or in my case, a food.

Sweet Potato Pizza.  It's a love/hate thing, for sure.

Let's get the LOVE out there, first and foremost.

This might possibly be the best tasting pizza that has ever graced my kitchen.  Wait, might? Nah... IS.  This IS the best tasting pizza that has ever graced my kitchen.

The blend of garlic and sweet potatoes, combined with a Parmesan and fresh greens top... WOW.  And that Trader Joe's garlic herb pizza dough?  Um, HELLO.  This is vegetarian goodness that my super carnivorous husband asks for again and again.

So yes, we LOVE this pizza.

And for the HATE?

Well, that is primarily experiential.  The first three (three!) times I made it I looked at those vibrant oranges and greens, and I couldn't take pictures of it.  Darn sun that kept setting too early!  So I had to keep making it again.  And again.  And again.  Until finally I had enough light in the day to take pictures (hooray for Daylights Savings Time -- a food blogger's best friend).  But then my sweet potato was white when I peeled the skin away.  No vibrant orange for me.  Oh, the let down!  So you will just have to trust me that this is, indeed, a sweet potato pizza.

And the other bad thing?  Easy.  It goes away too fast when all I want to do is keep eating more... because really, I can't get enough.

I guess love wins.

SWEET POTATO PIZZA

ingredients

• 1 pack fresh pizza dough or make your own (I used Trader Joe's... $1.29)
• 1 large sweet potato, peeled and thinly sliced                                                     
• 1/2 onion, sliced
• 1 head garlic, peeled
• 1 T olive oil + 2 T more
• salt/pepper
• 1/2 cup shredded Parmesan
• 1 cup fresh greens (baby lettuce, arugula, etc.)

directions

1.       Prepare pizza dough according to directions on package.  Mix sweet potato, onion, and garlic with 1 T. olive oil and a bit of salt/pepper in roasting pan.  Cook at 400*F for 10 minutes or until soft. 

2.      Spread dough out on pizza pan or baking tray.  Brush with remaining olive oil.  Spread cooked sweet potato mixture on top.  Top with cheese.  Bake for 13-15 min. at 400*F or until lightly golden brown.

3.      Remove pizza from oven and top with fresh greens.  Cut and serve.  ENJOY!

 COST: $5.24           COST PER SERVING (3): $1.75

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Creamy Asparagus Soup with Chicken Sausage

There are some things I really stink at.  Like, I am terrible at these things.

Keeping my closet organized would be one of them.

I mean, I do get it organized again every week or so.  But in the meantime?  Eh.  Out of sight, out of mind.

Keeping up with my nails.  Oh man. You do not want to see them on a regular basis.  Broken, chipped paint, hang nails.  Sigh.  It is not (usually) a pretty sight.

Turning in paperwork on time.  Getting out of bed when my alarm goes off.  Sending thank-you cards.

All things I suck at.

But there is something I am really good at --> making soup.

Chop, toss, and cook.

Really, what can go wrong?

Hallelujah for soup!

INGREDIENTS: 

• 2 tablespoons extra-virgin olive oil
• 1 pack of chicken sausage, cut into 1/2 inch cubes    
• 1 leek, white and light green parts only, thinly sliced and rinsed well   
• 3 cloves garlic, thinly sliced
• 2 small red-skinned potatoes (4 to 5 ounces total), peeled and cut into 1/2-inch cubes
• 4 cups chicken broth or stock
• Salt and pepper
• 1 1/2 bunches asparagus (about 1 1/2 pounds), cut into 1/2-inch
• One 6-ounce container plain yogurt
• 1/4 whole wheat country loaf, for serving (optional)

DIRECTIONS:

1. In a large pot, heat the olive oil over medium-high heat; add the sausage and cook, stirring, until golden, about 5 minutes. Using a slotted spoon, transfer the sausage to a plate. Add the leek and garlic to the pot and cook until tender, about 2 minutes. Stir in the potatoes and chicken broth and bring to a simmer; season with salt and pepper. Cook until the potatoes are almost tender, 8 to 10 minutes. Stir in the asparagus and cook until tender, about 5 minutes. Remove from the heat.
2. Scoop out 1/2 cup asparagus pieces and set aside for garnish. Using a blender and working in VERY SMALL batches, puree the soup. Return the soup to the pot, whisk in the yogurt and season with salt and pepper. Ladle the soup into bowls, sprinkle the sausage and asparagus pieces on top and serve with the bread.

COST: $8.50  COST PER SERVING (4): $2.13

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