Tag Archives: cilantro

Lime Roasted Sweet Potatoes

We just returned from a family getaway.  Ben had planned a surprise adventure for our family for the earlier part of January.  Unfortunately for us, we needed to reschedule to do a bit of a tornado hitting his work staff all at once, leaving Ben to tend to work.  We stayed on Discovery Bay between Sequim & Port Townsend.   The place we stayed had a kitchen, so it made meals so much easier and healthy.  There was also an indoor pool, which Tayers thought was the “big adventure,” and whenever we drove somewhere she would cry out, “I want to go on the big adventure!”

Our family time was relaxed, filled with laughter, reflection, and many joyful moments.  It was the probably the best family vacation we’ve ever been on (and I hope many follow suit).  We also experienced some breathtaking sunrises (the kind you wake up just to make sure you don’t miss it). 

I played my guitar, read, and wrote a personal mission statement, as well.  This little break helped clear my head, refocus and evaluate who I am and what I, Kamille, am called to do in this life.  It was good, so very good and yet so simple too.  It’s kind of like these Lime Roasted Sweet Potatoes.  They aren’t fussy, pretty straightforward and simplistic.  Yet, sure to dance on your palate in such a way, which leaves you looking forward to the next time you get to eat them.  I have some great things in store for Evangitality this year and I hope you will continue to join me or better yet, add to the discussion:)

A Year Ago: Banana Macadamia Praline Scones

Lime Roasted Sweet Potatoes (printable recipe)

Ingredients:
2-3 lbs sweet potatoes, scrubbed & peeled, chopped into 1/2 inch cubes
2 tsp coconut oil
1 1/2 tsp sea salt
1/4 cup cilantro, fresh and finely chopped
Zest of one lime
Juice of one lime

Directions: Preheat oven to 350. Line a baking sheet with parchment and put the sweet potatoes in an even layer on top. Add the coconut oil and thoroughly coat, using your hands, the sweet potatoes. Sprinkle with 1 tsp of salt. Roast for 20-25 minutes.

While the potatoes are roasting, combine lime juice, lime zest, additional 1/2 tsp salt & cilantro. Once sweet potatoes are done, transfer to a serving bowl and pour the lime/cilantro mixture over them while hot. Gently mix to combine and serve.


Chicken Chilaquiles

What do you do when you don’t know if you should make chicken tacos or chicken tortillas?  You do the most sensible thing and make Chicken Chilaquiles.  If you’re not familiar with chilaquiles, it is typically fried tortillas topped with a green or red sauce then simmered to break down the tortillas.  Chicken can be added, but isn’t always the case.  You can top it with queso fresca & crema and refried beans.

In my rendition of chilaquiles, I’ve used corn tortillas (no frying), a simple green sauce with chicken & cheese.  This is one of those so easy, yet so good–you’ll wonder why you’ve been making tacos or enchiladas this whole time.  I didn’t make mine very spicy as I only had one can of puree green chilis and who would’ve known that the salsa in the fridge was moldy (it was Organic–I blame it on that).  You can easily make it spicier by adding jalapenos, chili flakes or some other tongue burning inducer during the sauce stage.

We ate this & drank Strawberry Margaritas for Cinco de Mayo, because I didn’t want to make anything too complicated.   If that’s you–then enlist in this quick.  Plus, you could easily buy a rotisserie chicken to save on time.

Chicken Chilaquiles (printable version)

I used a can of pureed green chilis from Trader Joe’s, which you can add more than one can to make the dish more spicy.

Ingredients

2 Tb canola oil
1 onion, sliced
2 Tb kosher salt
3 – 4 cups water
1 can green chilis
2 cups shredded mozzarella cheese, plus additional for topping
3 cups chicken, pulled off fashion (I roasted a chicken, pulled off the chicken & used some breast, thigh & drumsticks)
10 corn tortillas

**Toppings: sliced radishes, fresh chopped cilantro, sour cream, shredded cheese, lime

Directions: Put the canola oil in a dutch oven or large pot.  Heat the oil over medium heat.  Add the sliced onions to the pot until nicely browned.  Add the can of green chilis & 3 cups of water until it hits a roaring boil.  Add the sliced corn tortillas & shredded cheese.  Stir & thoroughly mix. Allow to cook for about 2 minutes, then add the chicken.  You will want to stir occasionally so it doesn’t stick to the bottom.  The chilaquiles will thicken, the cheese will melt, & the liquid will soak into the tortillas & soften them.  Serve once most of the liquid has been absorbed.  Top with cilantro, radishes, shredded cheese, sour cream & squeeze of lime.