Spicy Sweet Potato and Ham Hash

Spicy Sweet Potato and Ham Hash

This dish is a bright and colorful take on the traditional breakfast staple. Plus, sweet potatoes are loaded with beta-carotene, vitamin A, vitamin E and potassium. Bonus! Tastes great and healthy! I wish I could say that about everything.

Here I used some frozen leftover honey baked ham that I defrosted the night before. I also used frozen poblano peppers from my farm share from over the summer. Sigh. I really miss our weekly bag of fresh veggies. I also miss those long summer days. This whole dark-when-I-go-into-work-dark-when-I-get-home thing is really cramping my style. First world problems. I know, I know. That’s what lack of sunshine will do to you!

Spicy Sweet Potato and Ham Hash

  • 3 tablespoons olive oil
  • 3 medium sweet potatoes, peeled and chopped
  • 2 cups diced ham
  • 1 small onion, finely chopped
  • 1 poblano pepper, chopped
  • 2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • salt and pepper to taste

Preheat oven to 400 degrees. In a large bowl, add all ingredients and mix until well combined. Spread mixture onto a large rimmed cookie sheet and bake in oven for 20 minutes, stirring halfway through. Top with an over easy egg or, since I was out of eggs, a sprinkle of feta cheese.

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Mini Jalapeño Cornbread Muffins

Mini Jalapeño Cornbread Muffins

  • 1-1/4 cups all-purpose flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1 cup milk
  • 1/4 cup vegetable oil
  • 1 egg, beaten
  • 1/4 cup chopped jalapeños, fresh or canned

Heat oven to 400 degrees. Spray a 24-cup mini muffin tin with nonstick spray. In a large bowl, combine all dry ingredients. Stir in milk, oil, egg and jalapeños, mixing just until dry ingredients are moistened. Pour batter into muffin tins. Bake 15 minutes or until golden brown and a toothpick inserted in center comes out clean.

Spicy Peanut Chicken Stir-fry

This spicy peanut chicken stir-fry was pretty easy to make, despite the ingredient list being rather long. As usual, use whatever vegetables you have on hand (fresh or frozen) and if you don’t like it that spicy, reduce the amount of Sriracha. You could also substitute beef or shrimp if you’re sick of chicken. The best part about stir-fry is that it’s totally customizable.

Spicy Peanut Chicken Stir-fry

  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 1 cup low fat chicken broth
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons Sriracha
  • 2 tablespoons honey
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • salt and pepper (to taste)
  • 1/2 tablespoon garlic powder
  • juice of 1/2 lime
  • 1/2 tbsp sesame oil
  • Rice or rice noodles, cooked according to package
  • 2 tablespoons canola or peanut oil
  • 1/4 cup shredded carrots
  • 1/4 cup red peppers
  • 1/2 cup broccoli florets

Combine 1 cup chicken broth, peanut butter, 1 tablespoon sriracha, honey, 2 tablespoons soy sauce, ginger, and garlic in a small bowl. Stir until sauce becomes smooth and well blended. Set aside. Cook rice or rice noodles according to package directions. Place chicken in a large bowl. Season with salt and pepper, remaining sriracha, lime juice, garlic powder, remaining soy sauce, sesame oil and mix with chicken until well coated. Heat a large skillet or wok until hot. Add canola oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside. Add carrots, red peppers, and broccoli sauteing until vegetables are tender, about 1-2 minutes. Add chicken and peanut sauce back to wok and simmer for 5 minutes. Serve over rice or rice noodles.

Buffalo Chicken Wing Dip

Living in Buffalo, people assume that all we eat here are chicken wings and pizza, which is pretty accurate most of the time. However, it’s not always convenient to bring chicken wings with you to a party. That’s why some genius invented this dip. It’s super addictive and, in fact, just talking about it makes me wish I had plate of it to devour! There are a lot of recipes out there, but this one is, by far, the best. Most of them call for adding ranch dressing, but take it from a Buffalonian, ranch dressing is a BIG no-no here.

Buffalo Chicken Wing Dip

  • 2 boneless, skinless chicken breasts
  • 1 8 oz brick of cream cheese, softened
  • 1/2 cup blue cheese dressing
  • 1/4 cup Frank’s red hot
  • 1/4 cup shredded mozzarella cheese
  • 1 tablespoon dried parsley

Preheat oven to 425 degrees. Fill a large pot with water and bring to a rolling boil. Add chicken breasts and poach until cooked thoroughly. Remove from water and let cool. Once cool, cut into smaller pieces and run them through a food processor until the chicken is finely shredded. In a large bowl, add remaining ingredients and mix until well combined. Transfer the mix to a 8 x 8 baking dish or round pie plate. Cover in foil and cook for 20 minutes or until dip is bubbling. Serve with celery sticks and tortilla chips.

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