Chili Cheese Sweet Potato Bake
Makes 6 servings
Ingredients
- 4 tbsp. vegetable oil, divided, plus more for dish
- 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2″ cubes
- 1 1/2 tsp. kosher salt
- 1 yellow onion, finely chopped
- 1 red bell pepper, seeds and ribs removed, finely chopped
- 2 cloves garlic, finely chopped
- 1 tbsp. chili powder
- 1 tbsp. ground cumin
- 1 tsp. dried oregano
- 1 (14.5-oz.) can black beans
- 1 (14.5-oz.) can diced tomatoes
- 1 (14.5-oz.) can tomato sauce
- 1 c. fresh or frozen corn kernels
- 2 c. shredded colby Jack cheese
- 2 scallions, sliced (about 1/4 cup)
- Sour cream, for serving
Instructions
Preheat oven to 400°. Rub a 13″-by-9″ glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.
Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.
Meanwhile, in a large skillet over medium heat, heat remaining 2 tablespoons oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, chili powder, cumin, and oregano and cook, stirring occasionally, until pepper is just slightly softened and spices are fragrant, about 2 minutes more. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.
Pour half of chili into prepared dish. Sprinkle with half of potatoes. Top with remaining chili and potatoes.
Cover with foil and bake casserole until bubbling around the edges and hot in the center, 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.
Sprinkle with scallions and serve with sour cream alongside.
Recipe from Delish
Cauliflower Gnocchi
Makes 4 servings
Ingredients
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2 large russet potatoes (about 1 1/2 pounds)
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1/2 cup gluten-free all-purpose flour, plus more for dusting
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1 medium head cauliflower, chopped into florets (about 1 pound)
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1/4 cup grated Parmesan
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1 large egg yolk
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Kosher salt and freshly ground black pepper
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5 tablespoons unsalted butter, diced
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2 tablespoons drained capers
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1/4 cup fresh parsley, chopped
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Salad, for serving
Instructions
Preheat the oven to 425 degrees F. Prick the potatoes all over with a fork and place on a baking sheet. Bake, flipping halfway through, until fork-tender, about 45 minutes. When the potatoes are cool enough to handle, cut them in half and carefully scoop the flesh into a large bowl. Add the flour and mash with a fork until just a few chunks of potatoes remain. Make a well in the middle of the mixture and set the bowl aside. Reserve the baking sheet.
Meanwhile, fill a medium saucepan with 2 inches of water. Set a steamer basket insert into the pot and bring the water to a simmer over medium-high heat. Add the cauliflower, cover and steam until very tender and falling apart when pierced with a fork, 12 to 14 minutes. Drain the cauliflower and use clean kitchen towels to squeeze completely dry.
Add the cauliflower a food processor along with the Parmesan, egg yolk, 1 teaspoon salt and a few grinds of black pepper. Puree until the mixture is smooth. Pour the puree into the well of the potato mixture and use a fork to gently mix the potatoes and cauliflower until just combined and a soft dough is formed. (Do not overmix the dough or the gnocchi will be unpleasantly dense.)
Generously flour a work surface. Scoop a heaping 1/2 cup of dough onto the surface and roll into a 12-inch rope. Use a knife to cut the dough into 1-inch pieces and place them on the reserved baking sheet. Repeat with the remaining dough. Gently press the top of each gnocchi with a fork to make grooves.
Melt 1 tablespoon butter in a small microwave-safe bowl in the microwave. Brush the gnocchi with the butter. Bake the gnocchi until cooked through and they spring back when pressed, 10 to 12 minutes.
Melt the remaining 4 tablespoons butter in a large skillet over medium heat until brown bits start to form, 5 to 6 minutes. Remove from the heat, add the capers and stir until well combined. Toss the gnocchi in the brown butter and sprinkle with the parsley. Serve immediately with a salad on the side.
Recipe from Delish
Steak with Chipotle-Lime Chimichurri
Makes 8 servings
Ingredients
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2 cups fresh parsley leaves
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1-1/2 cups fresh cilantro leaves
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1/2 medium red onion, coarsely chopped
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1 to 2 chipotle peppers in adobo sauce
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5 garlic cloves, sliced
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1/2 cup olive oil
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1/4 cup white wine vinegar
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1 teaspoon grated lime zest
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1/4 cup lime juice
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3 teaspoons dried oregano
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1-1/4 teaspoons salt, divided
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3/4 teaspoon pepper, divided
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2 pounds beef flat iron steaks or 2 beef top sirloin steaks (1 pound each)
Instructions
For chimichurri, place the first 5 ingredients in a food processor; pulse until finely chopped.
Add oil, vinegar, lime zest, lime juice, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper; process until blended. Transfer to a bowl; refrigerate, covered, until serving.
Sprinkle steaks with the remaining salt and pepper.
Grill, covered, over medium heat 5-8 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Let stand 5 minutes before slicing. Serve with chimichurri.
Recipe from Taste of Home