Recipe: Baked Sweet Potato Fries with a Honey Lime Dip

Recipe: Baked Sweet Potato Fries with a Honey Lime Dip
From: Our Best Bites
Ingredients:

• 2 medium sized sweet potatoes
• 2 T extra virgin olive oil
• 1/2 t cumin
• 1/2 t oregano
• 1/2 t coriander
• 1 t kosher salt
• 1 t parsley
• fresh ground paper to taste

Directions:

1. Preheat oven to 425 degrees. Spray a cookie sheet lightly with cooking spray.
2. Slice your sweet potatoes into french fry shape and size. About 1/4" (maybe a tad bigger). Check out this site for a picture guide on cutting the fries.
3. Put the sweet potatoes in a bowl and drizzle with olive oil. Use your hands to make sure they are evenly coated.
4. Add all the herbs and spices and continue to toss until well coated.
5. Place in the preheated oven for 15 minutes. No opening the oven door! Not even for a quick peak!
6. After 15 minutes, take them out and flip them. Be careful as they may be a little soggy at this point.
7. Continue to cook for another 15 - 20 minutes. Take out of the oven and serve immediately.
   

Recipe: Honey Lime Dipping Sauce
Adapted From: Our Best Bites
Ingredients:

• 6 oz container non-fat greek yogurt, plain
• 1 T mayo (reduced fat is fine)
• 1/2 T honey
• Juice from half a lime (or more to taste)
• 1/4 t cumin
• 1/8 t oregano
• 1 t parsley
• 1/2 t onion powder
• 3/4 t salt

Directions:

1. Mix honey, yogurt, mayo, and lime together until combined.
2. Add in spices and herbs.

Grilled Corn Salad with Cotija Cheese

Grilled Corn Salad with Cotija Cheese
Ingredients

• 8 - 10 ears of corn, silks removed, husks on (soaked in water for 30 min)
• 1/2 tbls butter
• Juice of 1 lime
• 1 tbls chopped, fresh cilantro
• 1/2 cup cotija cheese, crumbled
• 1 tsp salt
• 1/2 tsp chili powder
• 1/8 tsp ancho chili pepper (I'm a wimp with spice, add more if you want)

Directions:

1. After soaking the corn, grill on medium high for about 20 minutes.
2. When the corn is cool enough to handle, remove the husks and cut the corn off the cob.
3. Saute in a pan over medium high heat with the butter, lime juice, cilantro, salt, pepper, chili powder, and chili pepper.
4. Add the cotija cheese just before you are ready to serve.

Corn Tomato Avocado Salsa Recipe

use on baguettes or grilled mahi mahi and so much more get creative!

Corn Tomato Avocado Salsa Recipe
Ingredients:

• 1 1/2 cups of diced tomato (I used about 4 roma tomatoes)
• 1 avocado, diced
• 1 cup of corn (canned, fresh, or frozen)
• 1/4 of a small red onion, finely diced
• 1/2 of a jalepeno, seeded and diced
• Juice of 1 lime
• 1 tsp extra virgin olive oil
• 1 tbls chopped cilantro
• Salt and pepper to taste

My Favorite Greek Dressing:

My Favorite Greek Dressing:
Source: AllRecipes.com
*Note: The quantities are a little weird. This is because the recipe is scaled back from a restaurant recipe that makes like 120 servings.

Ingredients:

• 2/3 cup red wine vinegar
• 1 1/4 tsp garlic powder
• 1 1/4 tsp dried oregano
• 1 1/4 tsp dried basil
• 1 tsp onion poweder
• 1 tsp pepper
• 1 tsp salt
• 1 1/2 tsp dijon mustard
• 1/2 cup olive oil

Directions:

1. Whisk together all of the ingredients except the olive oil.
2. Slowly stream in the olive oil while whisking until well blended.

Brown Sugar and Balsamic Glazed Pork Loin

Ingredients:

1 (2 pound) boneless pork tenderloin (or regular pork loin)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

roasted salmon with brown sugar glaze

Ingredients

• Cooking spray, for greasing
• 3 tablespoons packed light brown sugar
• 1 tablespoon grated peeled fresh ginger

• 1 tablespoon country-style Dijon mustard
• 2 teaspoons reduced-sodium soy sauce
• Four 4-ounce salmon fillets

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Directions

Line a broiler pan rack with foil. Spray the foil with cooking spray. Preheat the broiler.

To make the glaze, whisk together the brown sugar, ginger, mustard and soy sauce in a small bowl. Place the salmon on the broiler pan rack and spoon the glaze over the top. Broil, 6 inches from the heat, until the salmon is lightly browned and just opaque in the center, 4 to 5 minutes. Do not turn.

Per Serving: 252 Cal; 23 g Protein; 12 g Tot Fat; 2 g Sat Fat; 4 g Mono Fat; 11 g Carb; 0 g Fiber; 10 g Sugar; 26 mg Calcium; 1 mg Iron; 282 mg Sodium; 67 mg Cholesterol

steak tacos with black bean picode gallo

Ingredients

• 12 ounces flank steak, trimmed
• 1 teaspoon chili powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground cumin
• Cooking spray, for greasing the pan
• 1 cup canned black beans, rinsed and drained
• 1/4 cup chopped fresh cilantro

• 2 tablespoons lime juice
• 1 teaspoon olive oil
• 2 medium tomatoes, chopped
• 1 clove garlic, minced
• 1 jalapeno pepper, seeded and minced
• 8 corn taco shells, warmed

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Directions

Sprinkle the steak with the chili powder, 1/2 teaspoon of the salt and cumin. Spray a large nonstick skillet with cooking spray and set over high heat. Add the steak and cook until browned, about 5 minutes. Turn the steak and cook about 5 minutes longer for medium-rare. Transfer the steak to a cutting board. Let stand 5 minutes. Cut the steak diagonally across the grain into paper-thin slices.

Meanwhile, combine the black beans, cilantro, lime juice, oil, tomatoes, garlic, jalapeno and the remaining 1/4 teaspoon salt in a large bowl and toss to coat well. Evenly divide the steak slices among the tacos. Top each taco evenly with the tomato mixture.