Sunday, February 26, 2017

Southwest Sweet Potato Hash Skillet

This is my entry for the 2017 Healthy Solutions Spice Blends Recipe Contest!

I've really enjoyed working with these spice blends and was honored to have won first place in the contest a few years ago with my Greek Style Baked Turkey Taquitos with Tzatziki Drizzle.

This year, I created a dish that combines a few of my favorite things- brunch, southwest flavors and sweet potatoes!

Southwest Sweet Potato Hash Skillet
1 Tablespoon canola oil
2 sweet potatoes (1 1/2 pounds), peeled and cut into ½ inch cubes
1 cup red onion, cut into ½ inch cubes
1 poblano pepper, cut into ½ inch cubes
1 cup red bell pepper, cut into ½ inch cubes
4 eggs
¼ cup chopped cilantro
¼ cup crumbled Cotija cheese

Pre-heat oven to 400 degrees.

Heat a large cast iron skillet, over medium high heat and add the oil to the pan. Once the oil is hot, add the sweet potatoes, red onion, poblano pepper and red bell pepper. Stir the vegetables to coat and place the pan in the oven for 30-40 minutes, or until the sweet potatoes are easily pierced with a knife.

Remove the pan from the oven, and season the mixture with the taco seasoning. Stir until all of the vegetables are evenly coated. Create four wells with a spoon in the hash and crack an egg into each well. Place the pan back in the oven for 8-10 minutes, or until the egg whites have fully set.

Sprinkle with cilantro and cotija cheese.

Serve immediately. Makes 4 servings.

Wednesday, February 15, 2017

Cubano Meatballs with Mustard Cream Sauce

I love a good Cuban sandwich! The crispy griddled bread, melty swiss, pickles, mustard and 2 kinds of pork. What's not to love?! My Cubano meatballs combine all of those flavors into one delicious bite!

1 teaspoon salt
½ teaspoon pepper
2 cloves garlic, minced
1 egg
2 teaspoons Dry Mustard Powder
½ teaspoon dry oregano
½ teaspoon cumin
½ cup panko breadcrumbs
1 pound ground pork
18 (¾ inch) cubes of Swiss cheese

Mustard Cream Sauce:
2 Tablespoons butter
2 Tablespoons flour
1 cup half and half
½ teaspoon salt
1 Tablespoon Dry Mustard Powder
1 cup sliced pickles

Pre-heat oven to 400 degrees.

In a medium mixing bowl, whisk together the salt, pepper, garlic, egg, Mustard Powder, oregano, cumin and panko. Add the ground pork and mix gently until well incorporated. Scoop the meatball mixture into a small ball (about 2 tablespoons) and press 1 cube of cheese into the center, sealing the meat tightly around the cheese. Repeat with remaining meatball mixture and cheese, creating 18 meatballs. Place the stuffed meatballs onto a parchment lined cookie sheet and spray with non-stick cooking spray. Bake for 15 minutes.

While the meatballs are baking, make the sauce. In a small sauce pan melt the butter over low heat. Whisk in the flour and cook for 2 minutes. Pour in the half and half, salt and mustard powder and allow the sauce to simmer for 3-5 minutes, stirring constantly. Pour into a small bowl and serve with the meatballs and pickle slices.

Makes 18

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