Roasted or Grilled Sweet Potatoes with Cilantro and Lime

Are you a Thanksgiving Sweet Potato fan??  I never was... until I grew up.  I don't remember my mom making them all that often, but when we went to other's houses I do remember those super sweet orange pureed "potatoes" from a can topped with browned ooey gooey marshmallows, and for me, that was a no-thanks.

It wasn't until I tried the ruby red tuber baked and with only a little salt, pepper and butter at a girlfriend's house some 15 years ago that my love began to soar.  Learning the health benefits of the vitamin-rich potato (anti-inflammatory properties along with antioxidants and high doses of vitamins A and C) inspired me to grow my recipe repertoire minus the marshmallows, and has made these beauties a family favorite.

And so it's fitting that today, as I introduce to you the new C.L.U.E (Cook, Learn, Undertake, Eat) Society, made up of some of my all time favorite food bloggers, we choose sweet potatoes for our post.

The C.L.U.E Society will be posting once per month with a themed assignment.  Each month we receive a fellow blogger and a theme - we don't tell the blogger we are perusing their posts - and then on the assigned posting day (2nd Wednesday of the month) we all reveal our assignments and the recipe we've chosen to recreate.

This month's assignment was to find "food you'd love to see on your Thanksgiving table" and my assigned blog is Lea Ann, from Cooking on the Ranch.

Based in Highland's Ranch, south of Denver, Colorado, Lea Ann brings recipes reflecting the west, but what inspired me the most is her love of the grill.

A grilling girl myself, my backyard San Diego grill fires up several times a week for everything from veggies and pizza to occasional chicken and kabobs.  I've even been known to bake a treat or two out there when my oven was on the fritz with a good amount of success.

Perusing Lea Ann's blog these sweet potatoes jumped out.  We've served Southwest Thanksgivings in the past, and these Southwest inspired potatoes include ingredients on my all time favorite list.  Lime, cilantro and sweet potatoes all in one place??  Yes please!

However, mentioning the post to another friend, her comment of "Oh, that sounds fabulous!  If only we had a grill... I wish I could do them in the oven.", motivated me to move these guys into the house, and with buckets of snow currently being dropped across the country (even though it's still 70º here...), the oven seemed a good choice for today.

Perfect as a Thanksgiving side dish or even as a plater on your appetizer table, Lea Ann has a hit here that you'll be loving all year round.  So happy to meet you Lea Ann, thanks for this keeper of a recipe!

Now won't you join me as we travel around the country with the rest Inaugural Members of the 

C.L.U.E Society!

• Arugula Salad With Baked Goat Cheese And Rosemary Honey by Aly from Cooking in Stilettos 
• Black Walnut Cake by Christy from Culinary Diva 
• Cauliflower with Garlic and Sage by Lea Ann from Cooking on the Ranch 
• Chicken Curry by Christiane from Taking On Magazines
• Crispy Tandoori Smashed Potatoes by Janet from From Cupcakes to Caviar 
• Honey Glazed Carrots with Cherries by Kelli from Kelli’s Kitchen 
• Lemony Cheese Risotto by Debra from Eliots Eats 
• Lisa’s Brussels Sprouts by Kate from Kate’s Kitchen
• Onion Biscuits by Lisa from Authentic Suburban Gourmet 
• Orange Fluff Jello Salad by Ramona from Curry and Comfort 
• Pumpkin Scones with Spiced Glaze by Stacy from Food Lust People Love
• Pumpkin Spice Cake by Azmina from Lawyer Loves Lunch
• Pumpkin Spice Spiked Latte by Kathy from Bakeaway With Me 
• Roasted or Grilled Sweet Potatoes with Cilantro and Lime by Kim from Liv Life 
• Spicy Cheesy Bacon Ranch Muffins by Anna from Anna Dishes 
• Spinach Soufflé by Susan from Create Amazing Meals
• Susu’s Grand Marnier Orange Cranberry Sauce by Alice from A Mama Baby and Shar-pei in the Kitchen 
• Whole Wheat Dinner Rolls by Liz from That Skinny Chick Can Bake

Many thanks to Liz, Kate and Christiane for the time you've put into this event to make it run so smoothly for the rest of us!


 

Chocolate Pumpkin Cake with Spiced Glazes

For me it's all about the glaze... or in this case, the glazes.  This Chocolate Pumpkin Cake begins with a sweet, plain powdered sugar followed by another sweet glaze, this one filled with holiday spice.

Actually, we usually serve this cake at bbqs and picnics in summer in addition to pumpkin (holiday) season, and last year it made a special appearance at a fundraiser for Liv's high school dance team.  While she's not on the team this year, we've still had a request to bring the cake for the fundraiser next weekend and the ingredients have been assembled.

Moving into the holiday season I find far too many high calorie indulgences, and this beauty keeps me in line.  I found the recipe years ago in an Eating Well Magazine, and while it's still "cake", it's a lower fat version that includes a decent dose of pumpkin to up the vitamin content and make me feel not quite so guilty when I reach for slice number two.

Chocolaty enough for any chocoholic and doused in not one, but two sweet and spiced glazes, this cake goes a long way to serve a crowd.  Sliced thinly we've been known to get nearly 20 pieces out of the cake, and it's so popular there usually aren't any leftovers for me to bring home.

Decadent chocolate, enhanced with seasonal spices... this one has earned a top spot on our list of favorites.

Chia Hummus with Sun-Dried Tomatoes and Za'atar

I've been slightly obsessed with chia lately... from my several times a week Overnight Almond Chia Oats to Liv's favorite Power Pumpkin Pancakes and this pectin-free (and oh so heavenly!) Chia Blueberry Jam, chia is finding its way into different area of my cooking.  And with good reason.

With 70% more protein than soybeans, 25 percent more fiber than flaxseed, 600 percent more calcium than milk and 200 percent more potassium than a banana, chia earns its superfood status with ease.  Adding a tablespoon to smoothies increases the nutrients without a change in flavor.  We add a scoop to smoothies, pancakes and baked goods and I love knowing I've added that calcium and protein to my daughter's growing body.

But my chia repertoire stopped at about that point and then thankfully Janie Hoffman's (Mamma Chia - based in my own hometown of Carlsbd, CA) book,
The Chia Cookbook, found its way into my kitchen.

Janie's story brings the "superfoodness" of chia even more to the forefront.  Several autoimmune disorders rendered her desperate to find help.  Struggling through chemotherapy and steroid therapies she fought not only her disorders but through side effects that left her weak and with chronic fatigue.

Moving to a strict vegetarian and macrobiotic diet didn't seem to solve her issues. Organic foods seemed to help and she began making some progress in reclaiming her healthy life.  This is about the time she discovered chia.

Recommended by a friend touting the nutritional benefits of the tiny seed, Jannie began consuming a few Tablespoons a day.  Almost immediately she saw a difference in her stamina and energy levels and months later she found herself 100% symptom free of her disorders.

Here began a quest to spread the chia love and she began creating recipes incorporating chia into snacks, meals, drinks, etc which lead to the founding of the incredibly successful company, Mamma Chia, and thankfully, this cookbook, The Chia Seed Cookbook.

More than just a sprinkle on top of yogurt or an addition to a smoothie, Jannie tells us "Chia can provide hearty dishes with a pleasing bit of crunch, turn soups creamy (without the cream) put a fresh spin on on-pot meals, make cocktail party-worthy drinks look gorgeous and keep traditional baked goods light and moist.  When you know how to cook with chia, the possibilities are endless."

Endless indeed!  With some 140 pages of recipes covering every meal of the day (including those gorgeous cocktails - Tart Cherry-Chia Mimosa anyone?), Jannie's book brings chia to life in the most inventive ways.  From Chia Green Superfood Smoothies to Sticky Brown Rice and Sunny-Side-Up Eggs and Baked Shiitake, Spinach and Artichoke Dip, the book inspires you to get into the kitchen and bring out the chia.

Bringing texture and crunch to some dishes and gel-like consistencies to others, chia is my new super hero and this book (splashed with beautiful photography - always a plus for me) earned a top spot on my bookshelf.

While we've made numerous recipes from the book, today I wanted to bring you something different from the norm (smoothies, baking, etc), and we've chosen to feature Janie's Chia Hummus.  Filled with sun-dried tomatoes and spiced with Za'atar, this hummus will be a hit at any gathering, or simply with a few carrots for an afternoon snack.

With a jar of Za'atar in my pantry and really no idea what to do with it, this recipe became a must try.  A Middle Eastern mixture of herbs, sesame and salt, Za'atar gives the hummus an earthy and additional depth of flavor.

However if you don't have the herb mix on hand, Janie recommends substituting fresh thyme leaves in place.  And Sun-Dried tomatoes... a favorite of mine, are always a welcome addition to recipes in my kitchen

Blending up smooth and creamy with the touch of a button in our food processor, Janie's Chia Hummus served as a lovely pre-dinner snack for my husband and I as we sat and recapped the day.

Thanks Janie for bringing chia beyond pancakes and smoothies for me!  This book is a treasure of recipes you will find yourself making again and again.  The extra chia nutrition??  That's just a bonus.

Maple Granola with Coconut and Cinnamon

"Mom... can you make granola??  And when you pack my lunch tomorrow can you pack a little bag for Ellie too?  She's been asking for it."

Music to my ears.  I love then the kids ask for something healthy when they don't even know it's healthy.  And better yet, I'm getting special requests from high school girlfriends.

Years ago the kids turned up their noses at the thought of granola, but with a little tweaking they've discovered a new love.

Always working to get "healthy stuff" into the kids, granola makes it easy.  Starting with fiber-rich oats (gluten-free if desired) we add flax and hemp.  Maple syrup brings sweetness and a depth to the mix, and nuts and dried fruit more protein as well as additional vitamins.  A touch of coconut oil give the concoction that much desired crunch and shredded coconut even adds a little touch of the tropics.

So easy to mix together and versatile to your tastes, give it a go and maybe you'll have special requests too.

Smashed Avocado Toast with Oiled Tomatoes (and lots of pepper!)

Standing on the deck, our group of 11 huddled into our jackets as the ship turned towards the looming volcano, Stromboli.  The Captain had promised (with reservations) a fantastic show if we made our way up to the bridge at 3:15 AM - not an easy feat after a few glasses of the ever flowing champagne that had been served at dinner aboard the Seabourn Legend.


However this seemed to be one of those not to be missed, once in a lifetime moments that deserved the effort of pulling myself out of the warm bed.  And it was.  Some 20 minutes after arriving to the bridge, the Captain began a short apology, saying perhaps the volcano may be sleeping as well... and with that comment the sky lit up a brilliant orange as a fireball of lava launched into the air and then dripped down the sides of the volcano.  And then it did it again... and again!!  And it was one of the coolest things I've ever seen.  Truly, a once in a lifetime moment forever embedded in my memory.

Thankfully, some experiences in life are equally as fabulous, but not reserved for only once in a lifetime.  For example... Smashed Avocado Toast.  Add a few chopped up tomatoes drizzled with Italian olive oil, a sprinkle of salt and lots and lots of pepper and you have the:  Best.  Breakfast.  Ever.

You may be aware of  my complete and true California avocado love, but my family somehow doesn't embrace the fruit on quite the same level.  They like avocado, but I don't know as they would profess their undying love for it.

With health benefits abound, avocados bring high doses of vitamins K, C, B5, B6 and E in addition to folate and potassium, and living in California we have a near year round avocado season which keeps my avo bowl full at all times.  And I work tirelessly to incorporate my beloved avocados into our daily meals.

Trying to fill my girl with various plants every day I suggested my favorite smashed avo toast and she wrinkled her nose.  "No thanks..." was her answer, "How about toast with butter instead?"

But I insisted.  I've had a small can of Nudo Olive Oil with Basil on my counter which had been sent to me for an upcoming post, and I've been experimenting with it.  Being a food blogger often brings things into my life that I would never have otherwise known about, and this is one of those cases where I'm so happy I discovered this product!  More to come.

In any case... we tossed our organic farmers market cherry tomatoes in the olive oil and gently spooned them over the smashed avocado (on nicely toasted sourdough bread - but I must say a nice hearty, seedy bread works beautifully as well), then topped it all off with a sprinkle of Pink Himalayan Salt and lots and lots of freshly ground pepper.

Liv gave me an "I'm not so sure about this look..." then hesitantly took a bite.  Her eyes told the whole story as they opened wide and the worried lines on her forehead completely disappeared.

She took another bite, and then another, then looked up and said, "It's so good.  It's just so, so good..." as she finished the piece and promptly asked for another.

An easy recipe that I almost didn't share, but I've had so many people say, "I've never thought of that!" that I wanted to get this out there.

This is one of those experiences that ranks up there with those once in a lifetime moments, but luckily this one you can enjoy everyday.

Overnight Almond Oatmeal with Chia and Maple Syrup

Once again I'm way behind a current trend.  Actually, I may be so far behind that the trend is nearly past, but I've finally tried Overnight Oats.

For months my blog reader has been filled with various versions of overnight oats.  From Pumpkin Spice to Orange Cashew, overnight oats are everywhere.  But... the thought of them somehow just sort of seemed distasteful.  Would they be overly mushy?  Would they be chalky?  Would they be just plain weird?

Nope to all the above.  Amazing, fabulous, incredible, irresistible, and perhaps even spectacular.

Mushy?  Not at all - a lovely smooth texture with just a little bit of an oaty bite.  Chalky?  Heavens no.  Not a speck of chalkiness in the cup.  Weird?  Maybe a little... but oh, so lusciously fabulous at the same time.

I am forever totally, and positively hooked.

Figuring I should start with a basic recipe - almond milk and oats - I reached for vanilla extract for a little flavor enhancement, but not paying attention, my vanilla turned out to be almond.  And a better mistake has never been made.

Textures and flavors blend together in this "ready when you are" breakfast (or lunch as it may be) creating a simply irresistible concoction I've enjoyed daily for the past week.

Topped with a handful of chopped walnuts and a drizzle of pure maple syrup, these overnight oats are setting a trend all their own.  #love

Yes... Liv really had her oats in a jar with a little string tied on it!  I think she's getting a little spoiled... :) 

Taylor's Ultimate Triple Chocolate Rehearsal Biscotti... Dance Mom Approved

Dance Moms... do you watch the Lifetime Show?  If you haven't, don't.  It's terrible.  But as a dance mom, it's totally addicting.

With some 13 years of Dance "Momness" under my belt, I consider myself somewhat of an expert on the subject.  I've done it all, overnight rhinestoning sessions, minutes before going onstage tap shoe and costume repair, duct taped pieces in place, and ultimate hairstyles, all followed by rivers of tears as I sit in the audience watching these talented girls live their passion.

I'd always considered myself a soccer mom, but as my son grew up and Liv began competitive dance, I embraced my Dance Mom life, and clearly explain to everyone I meet that we are nothing like the catty, mean moms you see on tv.

Having watched Liv's teammates grow up, I feel almost as thought I have some 20+ step daughters, all whom I love almost as much as Liv.  I've grown to know their favorite things, their fears and insecurities, their personalities, and their tastes.  Baking and cooking for them fills my heart and when I get special requests I leap to the project.

Ever since creating Miss Abbie's (we have our own, much more amazing Miss Abbie) Amazing Race Biscotti, biscotti has been the most requested recipe.  This week Taylor H. sent a request for Chocolate Biscotti with "lots" of chocolate chips.  Easy enough.  But would a chocolate drizzle be too much?  Our texts went as follows...

Me:  "So... if I were to make a Chocolate Biscotti with lots of chocolate chips, would a you want a chocolate drizzle on top??"

Taylor:  "Who wouldn't???!!!!"

All righty then... drizzle it is!  Tweaking our Nutella Biscotti recipe to pure, unadulterated chocolate, I set Liv to the task of adding the chocolate drizzle.  As she does on stage, her drizzle was done with passion.  Thinking perhaps it was too much, we allowed the chocolate to set, then did our own taste test.

Too much?  Not a chance!  Rich with the perfect biscotti bite, Taylor's Ultimate Chocolate Rehearsal Biscotti disappeared in a flash at the girls first competition rehearsal and received the esteemed score of Platinum Plus.  Beat that Abbie Lee Miller!