SWEET POTATO & AVOCADO SALSA

Super yummy.  Super easy. Super healthy. :)

Sweet Potato & Avocado Salsa

1. Preheat oven to 450 degrees. On a rimmed baking sheet, toss together 1 large sweet potato (1 pound), peeled and diced small, 1 red onion, diced small, and 1 tablespoon extra-virgin olive oil. Roast until sweet potato is tender and browned in spots, about 20 minutes. Transfer to a large bowl and let cool completely.

2. Add 1 medium tomato, diced small, 1 avocado, diced small, 2 tablespoons chopped fresh cilantro, and 1/4 cup fresh lime juice (from 2 limes). Season with coarse salt and toss to combine.

Quick ways to enjoy:

- service with crackers or a toasted baguette for a snack

- scatter over chopped lettuce for a simple salad

- stir into couscous to create an easy side dish

- use as a topping for chicken tacos or nachos

- fold into scrambled eggs at breakfast

(original recipe - multiple delicious)

QUOTES ON THE WALL

I created some custom prints for a friend of mine.  Here they are! :)

SET THE WORLD ON FIRE

My two totally awesome vintage teacup candles that Jodie made me and some Fun. lyrics.  Both give me warm fuzzy feelings. :)

A FEW MORE...

SNEAK PEAK - OUR FIRST FAMILY PICTURES

My Boss' SIL took our family pictures on Sunday at my parent's house in the country.  Here are two sneak peaks she sent me today. I cannot wait to see the rest!

THE MED

The Med Sandwich from Noodles and Company ----- I am obsessed with it.  I figured someone out there in cyber space had to have posted a copy cat recipe for it, so after a bit of googling, I finally found one!  I   have made it a million times, made a few changes here and there and love it every time!  It is actually pretty healthy and a great way to get in your veggies!

Ingredients:

• 1 package of your favorite flatbread (mine is One Republic Artisan-Style 

Flatbread from Woodman's)

To saute:
• 1 cup cooked chicken breast

• 1 bunch spring onions, sliced

• 2 cloves fresh garlic, chopped

• 2 Portobello mushroom cap, gills removed

• 1 red pepper

• 1 tablespoon white wine

• 1 cup fresh baby spinach leaves

Sauce:

• ½ cup low fat plain yogurt

• 2 tablespoon low fat mayo

• 2 teaspoon Sriracha sauce (or your favorite hot sauce)

• 1/2 lemon, squeezed

Garnish:
tomato, chopped

cucumber, chopped

feta cheese, crumbled

Fresh cilantro (I do not use this - Not a cilantro fan)

Preparation: Bake and chop chicken into nite-size pieces.
Chop garlic, slice onions, mushrooms and slice the peppers. Set aside.

Coarsely chop ½ of the cucumber and tomato. Set aside.

For the sauce: Combine the yogurt, mayo, the juice of ½ of a lemon squeezed, 1 clove of fresh garlic and the Sriracha sauce. Whisk and set aside.

Saute over medium heat: Peppers, onions, garlic, white wine, mushrooms until lightly golden. Add spinach to wilt.

Toast or grill the flatbread to warm - I cut each sheet of flatbread in half, lightly spray the top with cooking spray and broil it on high on the oven until it is just slightly brown. (watch it closely b/c it goes from toasted to burnt real fast!)

Place the chicken and saute mixture onto flatbread, add 1 tablespoon of sauce, garnish with tomatoes, cucumbers, feta, and cilantro.

Enjoy!

KEY LIME & BLACKBERRY CUPCAKES

We celebrated Baby Boy Buell today at Holly's baby shower.  It was so fun with lots of family and friends.  Holly looked beautiful and so happy!  We are so excited to meet Baby Buell next month.  I made cupcakes for the shower and I must say, they turned out pretty darn delicious!!!  A few people asked for the recipe, so here it is!  I changed it a bit from the original after reading all the comments.  I will for sure be making these again!

Key Lime Cupcakes with Blackberry Filling and Frosting

makes 30 cupcakes

1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
4 tablespoons key lime juice
zest of two limes
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream

Preheat oven to 350 degrees. Grease or paper-line 30 baking cups.

In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely.

Blackberry Filling

Seedless blackberry Jam (I used Smuckers) 

Fill an icing bag with the jam, insert the tip into the cupcake about an inch and squirt a little jam inside each cupcake.  Do not squeeze too much into the cupcakes or they will kind of explode.  You do not need a lot.

Blackberry Buttercream

2 sticks butter, softened
1 tsp vanilla extract
1/2 cup seedless blackberry Jam
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk

Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

Original Recipe from Baked Perfection.