Sweet Potato & Black Bean Tacos

Roasted sweet potatoes
2 pounds sweet potatoes (3 to 4 medium sweet potatoes), peeled and sliced into 1-inch chunks
2 tablespoons olive oil
¼ teaspoon cayenne pepper (omit if sensitive to spice)
¼ teaspoon fine sea salt

Spicy black beans
1 tablespoon olive oil
1 small yellow or white onion, finely chopped
Fine sea salt
2 teaspoons ground cumin
¼ teaspoon chili powder
2 cans black beans, rinsed and drained (or 3 cups cooked black beans)
⅓ cup water
1 teaspoon sherry vinegar or lime juice
Freshly ground black pepper, to taste

Serve in tortillas & sprinkle with feta cheese.


Roast the sweet potatoes: Preheat the oven to 425 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. Toss the prepared sweet potatoes with the olive oil, cayenne pepper (if using) and salt.

Arrange in a single layer and bake for 30 to 40 minutes, tossing halfway, until the sweet potatoes are tender and caramelizing at the edges.

Prepare the black beans: Warm the olive oil in a large saucepan over medium heat. Add the onions and a sprinkle of salt. Cook, stirring occasionally, until the onions have softened and are turning translucent, about 5 to 8 minutes. Add the cumin and chili powder and cook for about 30 seconds while stirring. Pour in the beans and water. Stir, cover and reduce heat to maintain a gentle simmer.

Cook for 5 minutes, then remove the lid and use a potato masher or a fork to mash up at least half of the beans. Remove from heat, stir in the vinegar, season with salt (I added over ¼ teaspoon) and pepper, and cover until you’re ready to serve.

(Source: https://cookieandkate.com/sweet-potato-black-bean-tacos/)

Instant Pot Cilantro Lime Chicken Bowl

2 Boneless Skinless Chicken Breasts, chopped
1 Tablespoon Oil
1 1/2 Teaspoons Cumin
1/2 Teaspoon Onion Powder
1/2 Teaspoon Garlic Powder
1/4 Teaspoon Pepper
1/2 Teaspoon Salt
1/2 Teaspoon Chili Powder
1 Clove Garlic Minced
1 Cup White Rice
2 1/4 Cups Chicken Broth
4 ounce Diced Green Chiles
1/3 Cup Chopped Cilantro
Zest of a Lime
Juice of a Lime
1 Can Pinto Beans Drained
1 Cup Colby Jack Cheese Shredded

Heat an instant pot to the saute high mode. Add the oil.

Mix all of the seasonings together and toss with the chopped chicken until well coated.

Add the chicken to the pot and cook, stirring occasionally until golden, about 3 minutes.

Add the rice and garlic and stir for 20-30 seconds. Add the broth, chiles, cilantro, lime zest and juice. Stir and add the beans, stirring again.

Add the lid and set the valve to "seal". Turn the pot to high pressure for 7 minutes.

Allow a natural release for 2 minutes then quick release.

Stir the rice well and top with cheese. Add the lid back on for a minute to melt the cheese.
Serve with toppings and enjoy!

(Source: https://ohsweetbasil.com/instant-pot-cilantro-lime-chicken-burrito-bowl-recipe/)

Denny's Style French Toast

4 eggs
2⁄3 cup whole milk
1⁄3 cup flour
1⁄3 cup sugar
1⁄2 teaspoon vanilla
1⁄4 teaspoon salt
1⁄8 teaspoon cinnamon
6 slices Texas toast thick bread
3 tablespoons butter

Mix together the eggs, milk, flour, sugar, vanilla, salt& cinnamon.

Heat a large skillet, or griddle.

When the skillet is hot, add 1 tablespoon butter.

If the butter smokes, your pan is too hot; turn down the heat.

Dip each slice of bread into the batter for 30 seconds on each side.

Let some of the batter drip off, then put in skillet.

Cook each slice 1 1/2-2 minutes per side until each side is golden brown.

Add more butter, if necessary, to cook all of the slices.

(Source: https://www.food.com/recipe/dennys-style-french-toast-90674)

Blueberry Crumb Bars

3 cups all-purpose flour (spoon and level)
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp baking powder
1/4 tsp salt
1 large egg
1 1/2 tsp vanilla extract
1 cup unsalted butter, chilled and cut into cubes

Filling
1 Tbsp cornstarch
1/2 cup granulated sugar
1 1/2 Tbsp lemon juice
4 cups fresh blueberries, at room temperature

Preheat oven to 375 degrees. Butter a 13 by 9-inch baking dish (also line with parchment and butter parchment if you'd like to lift them out easier), set aside.

In a large mixing bowl whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder and salt.

In a small mixing bowl, whisk together egg and vanilla until combine.

Add egg mixture and cold butter cubes to flour mixture and using a fork or a pastry cutter, cut mixture together until it resembles coarse crumbs.

Press 1/2 of the mixture evenly into prepared baking dish.

In a separate mixing bowl, whisk together remaining 1/2 cup granulated sugar and cornstarch, stir in lemon juice.

Add blueberries then toss mixture to evenly coat, pour and spread coated blueberries evenly over crust in baking dish.

Sprinkle remaining crumb mixture over berry layer.

Bake in preheated oven about 38 - 42 minutes until top is golden brown.

Allow to cool for about 20 - 30 minutes before cutting into squares.

(Source: https://www.cookingclassy.com/blueberry-crumb-bars/#jump-to-recipe)