Back By "Popular" Demand!! And Sweet Potato Quinoa Cakes with Blackberry Salsa!

I'm Back!! And I Missed You!

Much has happened since I last posted. I got that job! I can't really say where I work but I CAN tell you that I wear a white lab coat and have very dirty hands ALL. DAY. LONG. Which leads to very dry skin in the winter and a new found love for all things hand-lotion related. Also, my Mom likes to tell me that I need a manicure quite often which would be a waste of money considering how jacked up my hands get five days a week. Mom, I will take a pedicure any day and every day though! Ooooooooooo foot massage....

Sorry it has taken me so long to post (more than a year). It has taken one year and a month for me to acclimate myself to my work week. Now that I am used to it, I'm sure it will change again. So, get it while it's hot! I never stopped cooking in this time. In fact, I may be cooking more! I have a year's worth of recipes to share with you! I'm excited! My picture quality is "Meh" to say it best but someday I will have some natural light in my kitchen and perdier pics to be less embarrassed of. Nevertheless, I do have confidence in the deliciousness! No "Meh" recipes here!

When deciding what my first return post would be, I thought of the wonderful season we are entering. It's officially decent produce season! Yay! You all need to get some blackberries while they are still good and put this in your face!

No joke...go...in your face...NOW!!!

Sweet Potato Quinoa Cakes with Blackberry Salsa

from How Sweet It Is

makes 4 cakes

Sweet Potato Qunioa Cakes

1 medium sweet potato (about 6 oz), peeled and chopped

1/2 red onion, diced

1/2 teaspoon salt

1/2 teaspoon pepper

2 garlic cloves, minced

1 tablespoon olive oil

1/2 cup cooked quinoa

1/4 cup whole wheat bread crumbs

1/4 cup finely grated parmesan cheese

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh basil

1 large egg, lightly beaten

 Blackberry Salsa

1 pint fresh blackberries, chopped

1/2 red onion, finely diced

1/2 jalapeno, finely diced

1/2 cup chopped cilantro

the juice of 1 lime

salt and pepper to taste

Combine all salsa ingredients together in a bowl and mix.

Heat a large skillet over medium-low heat and add 1/2 tablespoon olive oil. Add in sweet potato, onion, 1/4 teaspoon of salt and 1/4 teaspoon of pepper, stir, cover and cook for 10-12 minutes, or until potato is soft. Remove lid and add garlic, cooking for 30 seconds.

Transfer potato mixture to a large bowl (slightly mashing potato with a fork) and add quinoa, breadcrumbs, cheese, herbs, remaining salt and pepper and mix well. Once combined, add in egg, then mix until moistened. Using your hands to bring it together, form four equally-sized patties. Heat the same skillet over medium heat and add olive oil. Add cakes and cook for 3-4 minutes per side, or until golden brown. Serve with blackberry salsa!

BBQ Chicken Stuffed Sweet Potato Skins

Is anyone else upset that Bruno Mars was completely snubbed at the Grammy's? I don't hate Adele or anything, but I reeeeaalllly like Bruno Mars. Adele got so many, she should have just gave one to him out of pity. His CD had so many hits this year, you would have thought he would get at least one Grammy. Besides, his performance was probably the best of the night...

Anyways, I had some left over shredded chicken and was going through different sites and blogs to see some creative options instead of just mixing in BBQ sauce and slapping it on a bun (which would have been really good anyways). No, that would have been too easy. So, I referred to my favorite blogger and sure enough, she had something right up my alley.


BBQ Chicken Stuffed Sweet Potato Skins
from www.howsweeteats.com


6 medium sweet potatoes
3 boneless, skinless chicken breasts, cooked and shredded
1/2-3/4 cup of your favorite BBQ sauce
1 cup freshly grated sharp cheddar cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1 medium red onion, thinly sliced
2 teaspoons olive oil + more for brushing
2 slices bacon, cooked and crumbled
fresh cilantro for topping


1. Preheat oven to 400 degrees F. Cut sweet potatoes in half lengthwise, then lay cut side down on a foil-lined baking sheet. Bake for 30-35 minutes, or until soft. Once finished, let cool until you can touch them.


2. While potatoes are baking, heat a skillet over medium-low heat and add olive oil. Add sliced onions and 1/4 teaspoon salt, then cook until caramelized, stirring occasionally, for 15-20 minutes. Add shredded chicken to a bowl and mix with BBQ sauce. Set aside.


3. Once potatoes are cool enough to handle, scoop out sweet potato flesh, leaving just the slightest bit of skin. Set aside about half of the sweet potato flesh, saving it for later use. Take the sweet potato skins and place them on the baking sheet cut-side down, then brush or spray the skin with olive oil and sprinkle with salt and pepper if desired. Cook for 10 minutes, then flip and cook for 3-4 minutes more.


4. Take the other half of the sweet potato flesh and mash it with 1/4 cup cheddar cheese, 1/4 teaspoon salt and pepper.


5. Remove skin from oven and fill each with about 1-2 tablespoons of the cheddar sweet potato mash, some BBQ chicken, bacon and caramelized red onions. Top with additional cheddar and place on the baking sheet, repeating with remaining potatoes. Bake 4-5 minutes more, then serve hot and top with cilantro.

Anything topped with cilantro is good in my book.