Chipotle and Honey Sweet Potato and Black Bean Soup

We are 8 days into Spring here in Maryland, and the high today only reached 41 degrees. We even saw flurries while we were out and about this afternoon. I sure wish it would get warm outside, but if it is not going to, then at least I have a good reason to eat more soup. I am loving this chipotle and honey sweet potato and black bean soup because it is healthy, sweet and spicy, and warming to the soul. Since it is so healthy, I can serve it with not-so-healthy tortilla chips smothered with melted cheese. Yum! Another reason to love it is that is is simple to make, fairly inexpensive, and it makes a lot of leftovers. I actually think it taste even a bit better the next day, as the flavors get a chance to meld together more in the fridge overnight. We topped our soup with the toppings listed below, but you can top yours with whatever you like. 

If you are not familiar with chipotle peppers in adobo sauce, here is a word of caution: they are hotter than you think! Since I love spicy, I added 4 peppers and a bit of the sauce into my batch of soup. If you like a little spice but not too much, I'd recommend adding 2 peppers to start with. Then you can taste and add in more if you think you can handle it. If it tastes too spicy, a little more honey can cut the heat and make it more sweet. Enjoy!

Chipotle and Honey Sweet Potato and Black Bean Soup

INGREDIENTS:
2 Tbsp. of extra-virgin olive oil
1 small red bell pepper, diced
1 small sweet onion, diced
2 cloves of garlic, pressed
2 cans of black beans, drained
5 Tbsp. of honey
3 - 4 chipotle peppers in adobo sauce, chopped finely (use more peppers for more heat)
2 Tbsp. of fresh cilantro leaves
Juice of 1 small lime
Salt and pepper
4 cups of chicken broth or vegetable broth
2 large sweet potatoes, peeled and cut into 1/4-inch to 1/2-inch cubes

Suggested toppings:
Toasted tortilla chips
Cheese
Greek yogurt or sour cream
Avocado

DIRECTIONS:
Put the olive oil into a large pot and set over medium heat. Once hot, add in the diced red pepper and onions. Cook, stirring often, for about 5 - 7 minutes. Then add in the pressed garlic and cook until fragrant, about 45 seconds. Adjust the heat to medium-low. Add in the black beans, honey, chipotle peppers, and lime juice. Add in a dash of salt and pepper. Pour in the broth and stir. Cook for about 15 minutes. Add in the cubed sweet potatoes and cook for about 15 - 20 minutes or until sweet potatoes have softened. Taste soup and adjust flavor by adding in salt, pepper, or more honey, if desired.

Ladle the soup into bowls. Let everyone choose their own toppings.

*One thing Greg and I loved as a side to this was chips and cheese! Preheat oven to 225. Spread chips in a single layer on a baking sheet and top with grated cheese. Place in oven and cook until the cheese is melted.

Recipe Source: The Faux Martha 

Recipe makes approximately 6 - 8 servings. 

Baked Chicken Taquitos

Mmm, baked chicken taquitos! This is one of my go-to meals when I'm not sure what to make for dinner. I have been making them for a couple years and they never disappoint. Baking taquitos is so much better than frying them - it is much healthier and there is barely any mess to clean up! These taquitos are filled with a slightly spicy and creamy chicken mixture. They are absolutely amazing. I usually serve them with some chips, salsa, sour cream, and avocado (or guacamole) on the side. If you don't have time to make the homemade salsa, just use a good jarred salsa in its place. This meal is fairly quick and easy - and absolutely delicious! Enjoy.

Recipe for Baked Chicken Taquitos

INGREDIENTS:
3.5 ounces of cream cheese, softened at room temperature
3 Tbsp. of super salsa (or your favorite jarred salsa)
1/2 Tbsp. of freshly squeezed lime juice
1 tsp. of chili powder
1/2 tsp. of cumin powder
A pinch of cayenne pepper
2 cloves of garlic, minced
1 1/4 cups of grated cheese (I usually use a blend of pepper jack & cheddar)
2 cups of cooked chicken, shredded
10 flour tortillas (6-inch)
Cooking spray or olive oil
Coarse sea salt
Avocado, salsa, sour cream (for serving)

DIRECTIONS:
In a large bowl, mix together the cream cheese, super salsa, lime juice, chili powder, cumin powder, cayenne pepper, garlic, cheese, and chicken. Mix until ingredients are well incorporated.

Line a baking sheet with foil and preheat the oven to 425 degrees.

Heat the tortillas in a microwave for several seconds to allow them to soften so they are easy to work with. Spread 3 Tbsp. of the mixture down the middle of one tortilla, then roll the tortilla tightly. Continue filling tortillas until you have used all of the mixture. Place each one on the prepared baking sheet. Lightly oil or spray the tops of the taquitos with oil or cooking spray. Then sprinkle the tops of each one with just a tiny amount of coarse sea salt. Place in the oven and cook for 15 - 20 minutes.

Serve immediately.

Recipe Source: Annie's Eats

Looking for a vegetarian taquito recipe? These baked creamy vegetarian taquitos are totally amazing! 

Zucchini & Mushroom Quesadillas with Pepper Jack Cheese & Toasted Pumpkin Seeds

I came across this recipe on Oh My Veggies the other day. I have always loved quesadillas. As a child, they were one of my favorite things to make. I'd take a tortilla, stuff it with grated cheddar cheese, fold it, and put it in the microwave until the cheese melted. Best snack ever. Over the years, my quesadillas have gotten much more grown-up and sophisticated. I never really thought that veggie quesadillas would be something to share on the blog, because I thought they were something that everyone knew how to make. Well, I've ran into several people who have never had a quesadilla. Some people said they didn't even know what one was. I guess I grew up in a house where Mexican food was a staple, so how was I supposed to know that there were so many who were deprived of yummy Mexican dishes? The recipe I found inspired me to share one of my favorite ways to make quesadillas. The cilantro pesto sounds amazing, and I definitely want to make that soon!

These quesadillas have a good kick to them and the pumpkin seeds add a nice crunch. If you want to, you can leave out the pumpkin seeds and add cooked and crumbled bacon to the quesadillas instead - that way you can appease the meat-lovers in your home! Enjoy.

Recipe for Zucchini & Mushroom Quesadillas with Pepper Jack Cheese & Toasted Pumpkin Seeds

INGREDIENTS:
1/2 Tbsp. + 1/2 tsp. of olive oil, divided
3 Tbsp. of raw pumpkin seeds
1/8 tsp. of cumin powder
8 ounces of sliced mushrooms
1 Tbsp. of minced jalapeno pepper
1 medium zucchini, thinly sliced, cut into half or quartered
Salt and pepper
1 1/2 - 2 cups of grated pepper jack cheese (depends on your cheesiness preference)
6 flour tortillas (soft taco size - 8")
*If you want to add bacon, omit the pumpkin seeds and cook 4 strips of turkey bacon or regular bacon. Crumble it before putting it into the quesadillas.

DIRECTIONS: 
Toast the pumpkin seeds first. Toss the pumpkin seeds with the 1/2 tsp. of oil, cumin powder, and a little bit of salt. Place on a pan and put into oven or toaster oven set at 300 degrees for 7 - 10 minutes or until lightly browned. Remove and set aside to cool.

Put the other 1/2 Tbsp. of oil into a medium saucepan and set over medium heat. When oil is hot, add the mushrooms and saute for 4 - 5 minutes, then add in the minced jalapeno pepper and cook for another 1 - 2 minutes. Carefully transfer the mushrooms and jalapeno pepper to a plate or bowl. Return the saucepan to the stovetop and add in the sliced zucchini. Add more oil if needed. Sprinkle with a little bit of salt and pepper. Saute over medium heat for 4 - 5 minutes. Remove from heat and then transfer zucchini to a plate or bowl.

Heat an electric skillet to 300 degrees. Place a tortilla on the warmed skillet. Top half of the tortilla shell with a little cheese, mushrooms, zucchini and pumpkin seeds (or crumbled bacon pieces). Top with a little more cheese. Carefully fold the other half of the tortilla on top of the cheese and fixings. Heat on one side for 30 seconds to a minute, then carefully flip with your hands or a spatula. Cook for a  minute or until the cheese is melted and tortilla is warmed through. Then transfer the cooked quesadilla to a plate. Continue with the other tortillas until all the cheese or fixings are gone (depending on the size of your electric skillet, you might be able to cook more than one at a time). Cut each quesadilla in half.

Serve plain or serve with sour cream, avocado, and/or super salsa. Recipe serves 4 - 6.

Recipe inspired by: Oh My Veggies

Spicy Brazilian Shrimp Soup

Do you think it is strange for me to post a soup recipe on the first day of summer? I have always strayed away from making or eating hot soups during the warmer months, but I thought that this recipe seemed good for summer. We have been having this beautiful weather lately and I actually ate a bowl of this soup out on my front porch yesterday afternoon. Shrimp is something that is usually enjoyed in the summer, so I that is why I thought this soup would be just fine for me to try this week. Hopefully I have convinced myself and you that eating hot soup in the summer time is totally normal.

We have a ton of cilantro growing in our garden right now. Greg kept telling me I needed to make something with parsley because there was so much of it, so I was going to add it into a buttermilk ranch dressing recipe. Greg went out to grab me the "parsley," and when he put it into my hand, I immediately knew it was not parsley! There is no mistaking the smell of cilantro (unless you are Greg). Needless to say, I didn't put the cilantro in my dressing. I was thinking about what I wanted to make with cilantro. I always make Mexican food, so I thought I'd try something different. I had seen this soup years ago on Annie's Eats and knew I wanted to eventually try it, so that is what I made. The soup is hearty and spicy and healthy. Each serving has about 300 calories, and it's very filling. You can serve it alone or with a side salad. I also made homemade croutons to add on top of the soup, and they add a nice touch, but they aren't necessary. I included a recipe link for homemade croutons in case you want to add some crunch to your bowl! Enjoy.

Recipe for Spicy Brazilian Shrimp Soup 

INGREDIENTS:
3 Tbsp. of Extra-virgin olive oil
1 medium yellow onion, chopped small
1 red bell pepper, chopped small
1 small jalapeno pepper, minced (leave a few seeds for more heat or remove all)
2 cloves of garlic, minced
3 cups of canned crushed tomatoes
5 cups of water
1 cup of white Basmati rice or other long-grained white rice
1 tsp. of crushed red pepper flakes
1 1/4 tsp. of salt
1 can of coconut milk (13.5 ounces)
1 pound of frozen large shrimp, thawed and peeled
Juice from 1/2 small lemon
Juice from 1/2 small lime
1/4 tsp. of black pepper
1/2 cup of fresh cilantro leaves
Sliced avocado, for garnish
Homemade Croutons (add 1 clove of pressed garlic to olive oil for garlic croutons)

DIRECTIONS:
Put the olive oil into a large pot and set over medium heat. Once oil is hot, add in the onion, red pepper, and jalapeno pepper. Cook, stirring frequently, for about 4 minutes. Add the garlic and cook for another minute. Add in the crushed tomatoes, water, rice, red pepper flakes and salt. Bring the mixture to a boil and then adjust the heat to medium-low and cover the pot. Cook for about 10 - 12 minutes. Stir in the coconut milk and bring the soup back to a simmer. Add in the shrimp and stir. Allow the shrimp to cook for about 5 minutes (the shrimp will turn pink when it is done). Stir in the lemon juice, lime juice, black pepper, and cilantro. You can serve immediately or allow the soup to sit for several minutes before serving. Divide into soup bowls and garnish with avocado slices and croutons, if desired. Store any leftover soup in an airtight container in the fridge. It will stay good for a couple days.

Makes approximately 8 servings. Each serving has about 300 calories (without the avocado and croutons).

Recipe Adapted from Annie's Eats

Do you love shrimp but  not sure about eating soup in summer? Try this sweet & spicy marinated shrimp recipe!

Tofu & Vegetable Curry

Whenever I go out for Thai food, I order curry. I like all curries - whether they be yellow, red, or green. I've always been a bit intimidated by trying homemade curry recipes for some reason. A few years ago I helped a friend make a chicken curry, and it was super yummy. But since I hate working with chicken and I like tofu, I decided to try a tofu curry. I came across this recipe in a healthy eating cookbook, and I've made it several times over the last couple of months. I love it because it has a nice kick and because it is loaded with colorful vegetables. It is also really easy to make. Serve it over white rice, brown rice, or Asian noodles. Enjoy!

Recipe for Tofu and Vegetable Curry 

INGREDIENTS:
For the broth
2 cans of coconut milk
1 can of light coconut milk
1 lemongrass stalk, mashed (optional)

1 Tbsp. of fresh ginger, minced or finely grated
3 - 4 Tbsp. of red curry paste
2 - 3 Tbsp. of honey
1 Tbsp. of freshly squeezed lime juice
1 tsp. of lime zest
4 sprigs of cilantro
3 fresh basil leaves (or 1/2 tsp. of dried basil leaves)
3/4 tsp. of curry powder
1/8 tsp. of salt

For the tofu & vegetables
1 small sweet potato, peeled and chopped small
16 ounces of extra-firm tofu, cut into medium squares
1 cup of thinly sliced carrots
4 ounces of sliced mushrooms
4 ounces of sugar snap peas
4 ounces of green beans
Raw cashews, for garnish
Rice or Asian noodles, for serving
*Keep in mind, the amount of veggies you use is totally up to you*

DIRECTIONS:
First, make the broth. Combine all of the broth ingredients in a large pot and set over medium heat. Once the broth begins to simmer, reduce the heat to low and cook for 30 minutes. Try not to let the broth boil. Remove the basil leaves, cilantro, and lemongrass from the broth. Set aside to cool or return to medium heat.*

Add the chopped sweet potato to the hot broth and cook until the pieces begin to become tender (about 7 - 10 minutes). Add in the tofu, mushrooms, and carrots. Cook for another 5 - 8 minutes. Add in the snap peas and green beans, and cook for another 2 - 3 minutes. Remove pot from heat. Serve curry immediately. Serve it over rice or noodles. Top with raw cashews, if desired.

Recipe Adapted from: True Food: Seasonal, Sustainable, Simple, Pure

*The curry broth can be made ahead of time and be refrigerated for 3 days before using. Just put the broth into a pot when ready to use and set it over medium heat. Then begin to add the veggies once broth is completely warmed through.

Super Salsa for the Super Bowl!

Happy Super Bowl weekend to everyone! Today I'm sharing a recipe for a salsa that will be great to make for a Super Bowl party (or any other kind of party). I first posted this recipe back in June, but I think it is worth a repost. A friend of mine mentioned yesterday on my Facebook page that she made the salsa, and it made me think about sharing the recipe again. This salsa is not for those of you who can't handle a little heat - it has a lot of KICK to it. For those of you can handle the heat,  tomorrow you can sit back and kick it with chips, super salsa, and the Super Bowl. But don't stay up too late tomorrow night because I checked the calendar, and Super Bowl Monday is NOT a day off from work. Darn!

Recipe for Super Salsa

INGREDIENTS:
2 jalapenos, deveined & seeded and coarsely chopped (take out more seeds for less heat, less for more heat)
3 cloves of garlic, cut in half
1 14-ounce can of diced tomatoes, drained
1/2 of a smallish yellow onion
2 Tbsp. of red wine vinegar
3 large tomatoes
1 Tbsp. of cumin powder
1/4 tsp. of cayenne pepper
1/4 tsp. of kosher salt
1 - 2 Tbsp. of cilantro leaves
Juice of one lime

DIRECTIONS:
Add the jalapeno and garlic to the bowl of a food processor. Pulse until finely chopped. Add all of the other ingredients to the food processor and pulse until the salsa is at your desired chunkiness. Put salsa in a bowl and cover. Put it in the fridge for a couple hours before serving so the flavors can marinate together. Enjoy!

Recipe Adapted from: Annie's Eats

This salsa is a great as the filling in baked Vegetarian Taquitos.  (shown above)

Super Salsa!

Tomato season is here, and to me that means it is time to make LOTS and LOTS of homemade salsa. I absolutely love homemade salsa. When I was young, I would always look forward to the summer time because my mother would make many batches of salsa - and the hotter it was, the happier I was. The only thing that was missing from my mom's salsa was the onions, since my dad is pepper and onion intolerant. 
A few years ago, I started to experiment with different salsa recipes. My salsa would almost always turn out to be too sweet, too salty, or too watery. It was rare if it turned out to be just right,  but I finally found a really great salsa recipe. It is chunky, spicy, and full of flavor.
I think you will really like it too - enjoy!

Super Salsa Recipe
INGREDIENTS:
2 jalapenos - roughly chopped, deveined, and seeded (I usually do not take all the seeds out, because I love heat. This is based upon your own heat threshold preference)
3 cloves of garlic, cut in half
1 14-oz can of diced tomatoes, drained
1/2 of a small yellow onion
2 Tbsp. of red wine vinegar
3 large tomatoes
1 Tbsp. cumin powder

1/4 tsp. of cayenne pepper
1/4 tsp. of kosher salt
1 Tbsp. of cilantro leaves

juice of 1 lime

DIRECTIONS: Add the jalapeno and garlic to a food processor. Pulse until finely chopped, then scrape down the sides of the food processor bowl. Add all of the other ingredients to the food processor. Pulse in short pulses until the salsa is at your desired chunkiness. Put in a bowl, cover with a lid, and put in the refrigerator for a few hours before using (to allow the flavors to meld together).  Enjoy with your favorite tortilla chips.

Recipe Adapted from Annie's Eats

*This salsa works great as the filling in the vegetarian taquitos.*