Ragnar

Grilled sweet potatoes with lime cilantro vinaigrette

Grilled Sweet Potatoes with Lime Cilantro Vinaigrette 
Grilled Sweet Potatoes with Lime Cilantro Vinaigrette 

Ingredients

•

4 lb sweet potatoes (8; preferably long)

•

1/4 cup fresh lime juice

•

1 1/2 teaspoons kosher salt

•

1/4 teaspoon black pepper

•

1/2 cup olive oil

•

1/4 cup chopped fresh 

Preparation

Cover potatoes with cold salted water in a large pot,then bring to a boil. Simmer until slightly resistant in center when pierced with a sharp small knife, 25 to 30 minutes, then transfer to a large bowl of cold water to stop cooking. Drain well. When cool enough to handle, peel potatoes with a sharp small knife and quarter lengthwise.

Prepare grill for cooking.

Whisk together lime juice, salt, and pepper and add oil in a slow stream, whisking. Whisk in cilantro.

When fire is hot (you can hold your hand 5 inches above rack for 1 to 2 seconds), grill potatoes in 2 or 3 batches on lightly oiled grill rack (over coals if using a charcoal grill), uncovered, turning, until grill marks appear and potatoes are just tender, 3 to 6 minutes total.

Serve potatoes warm or at room temperature, drizzled with vinaigrette.

Cooks' notes: ·Potatoes can be boiled and peeled 1 day ahead and chilled, covered.
·Vinaigrette can be made 2 hours ahead and kept at room temperature.
·If you aren't able to grill, potatoes can be cooked in a well-seasoned ridged grill pan over moderately high heat, turning, until grill marks appear, 3 to 6 minutes total.

Korean Beef

Thank you Six Sisters Stuff! This recipe is soooo good and suuuuper easy! I love that it is for ground beef because I don't have very many besides the staples that everyone knows. I really liked the ground beef but my husband says it would be better with steak. You could decide whatever you like best :)

1 pound lean ground beef
1/4 - 1/2 cup brown sugar (I like it sweet so I usually do closer to 1/2 cup)
1/4 cup soy sauce
1 Tablespoon sesame oil
3 cloves garlic, minced
1/2 teaspoon fresh ginger, minced (I used ground ginger from my spice cabinet)
1/2 - 1 teaspoon crushed red peppers (to desired spiciness, I used 1/2 tsp and it was plenty spicy!)
salt and pepper
1 bunch green onions, diced (don't skip this!)

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Baked Creamy Chicken Taquitos

I have said it before, and I will say it again that I LOVE the blog (and cookbooks) Our Best Bites. Any cookbook, recipe blog, website, or other place to collect recipes will have recipes that you like, others you love, and others that you feel are just so-so (and let's be honest, sometimes you may even try a recipe that doesn't suit your taste buds AT ALL). All that being said, I have yet to make a recipe from Our Best Bites that I don't like....and most of them fit into my "LOVE" category. This recipe is no exception. It's delicious!


 (ALL PHOTOGRAPHS AND INSTRUCTIONS ARE FROM OURBESTBITES.COM! My additional comments are in blue)
Baked Creamy Chicken Taquitos
Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking spray

Heat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.

Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well. You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it (I usually do around 8 and microwave them for 1 minute).

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.

Then roll it up as tight as you can.

Place seam side down on the baking sheet. Lay all of the taquitos on the baking sheet and make sure they are not touching each other. Spray the tops lightly with cooking spray or an oil mister and sprinkle some kosher salt on top.

Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.

Dip ‘em in salsa, sour cream, guacamole, or this dressing. Makes 12-16

Freezer Instructions: Prepare the taquitos through rolling them out and placing them on the baking sheet. Place the baking sheet in the freezer and freeze until solid, then transfer to a large freezer bag. When ready to cook, preheat oven to 425 and place the taquitos on a lined baking sheet. Bake for 20-25 minutes or until golden brown and crispy.  (*I do this every time. They freeze very well, and it's an easy way to make a couple here or there for lunch!) 

I like to serve these with Black Beans, Cilantro Lime Rice, and/or corn. We also love to serve it with the Cafe Rio-style dressing. 

They also make a BEEF version that is delicious as well. Looking for the beef version? It's right here!