Chipotle Chicken Sweet Potato Skins

Chipotle Chicken 

Sweet Potato Skins

My wonderful mother-in-law always posts delicious looking recipes on her refrigerator and every time I try one, it is on point. Spencer and I downed these so quickly and wished I had made more! Give them a try and you'll know what I mean.

Serves 6 as a side, or 3 as a main dish
Ingredients:
3 medium sweet potatoes
2 cups shredded chicken (about 2 chicken breasts or 5 tenderloins, grilled and shredded)
4-5 cups spinach, steamed or sauteed 
3 tablespoons olive oil
juice from 1 lime
2 garlic clove, minced
3 whole chipotle peppers, finely chopped (I used the kind canned in Adobo sauce)
1 teaspoon dried oregano
1 heaping teaspoon cumin
1 teaspoon chili powder
dash of salt
1/2 cup sharp white cheddar cheese, grated
chopped cilantro, for garnish
plain greek yogurt, for garnish

Instructions:
1. Bake sweet potatoes (see below).
2. Preheat oven to Broil on High
3. Combine olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, and salt.
4. Scrape the sweet potato flesh out of the peel (reserve for another recipe), leaving a medium layer so the peels stand up on their own. Brush skins with a little bit of the chipotle mixture and place side by side in baking dish. Broil 4-5 minutes (on middle rack) until beginning to crisp.
5. While skins are in oven, combine cooked spinach, chicken, and remaining chipotle mixture. Remove skins from oven and stuff them, top with cheddar cheese and place under broiler again for another 4-5 minutes. KEEP AN EYE ON THEM!
6. Serve with greek yogurt and chopped cilantro.

SWEET POTATOES {can be done up to 24 hours ahead of time}

Wash sweet potatoes and prick all over with a fork and cook in oven or microwave until fork tender >>Oven: preheat oven to 350 degrees, place on middle rack for 50-60 minutes. 

>>Microwave: wrap potatoes in clean dish towels, completely covered, and microwave on high 7-8 minutes. When sweet potatoes are fully cooked, either place in fridge (if this is done ahead of time) or cut in half and let cool before continuing because they will be HOT!

thai chicken and veggie pizza

thai chicken & veggie pizza

We LOVE thai food at our house. This pizza was inspired by that love and one of my very favorite salads {oriental chicken salad} found at Blue Lemon. I absolutely adore all these flavors together and it doesn't hurt that it looks beautiful as well. 
After eating this the other night Spencer said, "Do not forget to blog this one, I really don't want you to forget how to make it!"

HOOOOOOME RUUUUUUN!

Ingredients:
-tortilla (or feel free to make this on your favorite pizza crust)
-sweet thai chili sauce 
-grilled chicken breast, shredded
-mixture of veggies, lightly grilled or sauteed (I used a combo of onion, zucchini, and mushrooms)
-shredded or fresh mozzarella
-toppings for after cooking: avocado, purple cabbage, cilantro, roasted/salted cashews or peanuts, limes for drizzle, extra sweet thai chili sauce for drizzling

Instructions:
1. preheat oven to broil on high (or to the specific temperature needed for your pizza crust)
2. spread 2-3 tablespoons chili sauce on tortilla, layer with chicken and veggies, and top with cheese
3. place under broiler for 5-7 minutes or until bubbly brown
4. cut up pizza and top with avocado, cabbage, cilantro, cashews or peanuts, lime juice, and extra chili sauce

oven-roasted chicken-veggies & a multigrain baguette

oven-roasted chicken

with artichokes, tomatoes, and capers

& multigrain baguette

I wanted to make something special and out of the norm for Spencer and I to celebrate our 6 month wedding anniversary (I like to use any and every reason to celebrate!)... I probably shouldn't have been so daring by just winging it with a new recipe that only existed in my mind, but I got lucky and this recipe is now going to be at the top of our list! 
Spencer literally inhaled it and made "Bob noises" (What About Bob?) the entire time. He is a good sport to try everything I make but I LOVE when he loves how it turns out. 
We also served this with our very most favorite kale salad

Ingredients:

• 2 large boneless-skinless chicken breasts, sliced lengthwise
• 1 can artichoke hearts, canned in water
• 1 can roasted tomatoes
• 2 tablespoons capers, NOT packed in oil
• 1 clove garlic, minced
• 1/4 teaspoon dried minced onions
• a dash of dried red pepper flakes, optional for a little heat
• 2-3 tablespoons fresh basil, chopped

Instructions:

1. preheat oven to 350 degrees and spray glass baking dish with olive oil or non-stick spray
2. heat non-stick skillet on stove to medium-high heat and spray with olive oil or non-stick spray 
3. sprinkle chicken breast with salt and pepper and brown in skillet 1-2 minutes each side then set aside into glass baking dish
4. turn skillet down to medium-low heat and combine tomatoes, artichoke hearts, capers, garlic, onions, and red pepper flakes. let simmer for about 7 minutes.
5. add basil and simmer for 1-2 more minutes, then pour over chicken breasts and bake in oven for 30-35 minutes (time will vary depending on your oven)

toasted multigrain baguette

Ingredients:

• 1 multigrain baguette, sliced (my favorite: trader joe's bakery)
• olive oil spray (i used a Mister)
• 1 clove garlic or garlic powder
• italian seasoning (or combination of dried oregano, basil, parsley, sea salt, and pepper)

Instructions:

1. set oven to broil on high
2. cut end off garlic clove and rub over each slice
3. spray with olive oil and sprinkle with seasoning
4. put under broiler for 3-5 minutes, KEEP A GOOD EYE ON THESE OR THEY WILL BURN