Roasted Garlic Sweet Potato Flatbread

Serving: 3 |  Prep time:15 mins | Cook Time:52 mins | Total Time:1 hour, 7 minutes 

Ingredients

1. 1 medium Sweet Potato

2. 1/4 cup of Olive Oil

3. Ready-to-Bake Pizza Dough (I used the Trader Joe's pizza dough low fat brand)

4. 1/5 cups of Ricotta Cheese

5. 1/2 cups of shredded Mozzarella

6. 1 head of garlic

7. 1/2 a cup of Arugula

**You may need some flour to prevent for the ready-made dough. Please see our Seven Bites Rules regarding using additional ingredients. The flour does not enhance this dish -- it only allows the dough to be easier to lay out on the baking sheet. 

Directions:

1. Pre-heat oven to 400 degrees

2. Slice sweet potatoes into 1/8" slices. Place in a baking pan and brush some olive on both sides. Bake for 10 minutes. Flip over and bake for another 10-15 minutes depending on how quickly your potatoes cook.

3. Slice the top of the garlic head. Place on a piece of tine foil. Drizzle 2 tablespoons of olive oil on the top of the garlic. Cover the garlic in tin foil and place in the oven for 35 minutes. 

4. While your garlic and sweet potatoes are cooking, leave the dough on your kitchen counter for 15 minutes so it's at room temperature. 

5. Once your garlic and sweet potatoes are out of the oven, pre-heat the oven to 425 degrees. On a 9x11 baking sheet. Brush a light layer of olive oil to prevent the dough from sticking. If the dough is difficult to spread, add some flour. 

6. Once your dough is evenly spread out on your baking sheet, spread the mozzarella cheese. Add spoonful scoops of ricotta cheese, spread the sliced potatoes and add the garlic cloves. 

7. Bake for 12 minutes. Take the pizza out and spread the arugula on the pizza. Bake for 5 minutes. 

Goat Cheese Sweet Potato Salad

Serving: 5

Ingredients

1.  Three Medium Sweet Potatoes

2. Five ounces of Goat Cheese  

**I used Silver Goat, Garlic & Herbs - You can purchase this at Trader Joe's.

3. Six cups of Arugula

4. 1/3 cup of Olive Oil

5. 1/2 teaspoon of ground Cinnamon

6. 1/4 cup of Lemon Juice

7. 1/2 cup of Pistachios

Directions

1. Pre-heat oven to 375 degrees F.

2. Peel and cut potatoes into 1 inch cubes

3. Place sweet potatoes into a large bowl. Add 2 tablespoons of olive oil and 1/4 teaspoon of ground cinnamon. Mix well. Add one more tablespoon of olive oil and another 1/4 teaspoon of ground cinnamon. Continue to mix until the olive oil and ground cinnamon are evenly coated on the sweet potatoes.

4. Spray or lightly coat a 9" x 13" pan with olive oil. 

5. Evenly distribute the potatoes on the pan and place in the oven for 20 minutes. Take the potatoes out, flip them over and place back in the oven for 15 minutes. Allow potatoes to cool.

6. In a large serving bowl, add arugula, pistachios, sweet potatoes and crumble the goat cheese. 

7. Dressing: In a small bowl, pour 1/4 cup of lemon juice and 2 tablespoons of olive oil. Mix well.

8. Lightly dress your salad. (Tip: Do not pour the entire dressing mixture at once. It's easier to add dressing than take out!). 

Almond Chicken Poppers

Serving: 4

Ingredients:

1. Two Skinless Boneless Chicken Breasts

2. 1 cup almond meal (Example: Trader Joe's Almond Meal)

3. 1 Egg

4. Red Chili Pepper Flakes to taste

5. Olive oil spray

6. All Purpose Seasoning to taste

Optional: Chives for garnish

Directions:

1. Pre-heat oven to 350 degrees.

2. Cut chicken into bite size pieces.

3. In z bowl, whisk the egg

4. In a larger bowl, pour almond meal. Add in Red Chili Pepper Flakes and All Purpose Seasoning. Mix.

5. Place chicken in the bowl with the whisked egg and to coat.

6. Line a 9x13 pan with olive oil spray.

7. Coat the chicken in the almond mixture.

8. Place in the pan, spray the top with olive oil spray. Bake for 25 minutes.

9. Flip chicken and place back in the oven for 10 minutes.

Steak Tacos

Serving: 5-7

Ingredients

1 pound of London Broil 

14 Corn Tortillas

3 Radishes

Mikee's "Srirachanaise" or Spicy Mayo to taste 

2 Avocados

3 tablespoons cup of Olive Oil

Trader Joe's Everyday Seasoning (or a blended seasoning of your choice)

Directions

1. Season the london broil. 

2. Heat a large skillet with olive oil. 

3. Place the london broil in a skillet and cook for 5 minutes on both sides for medium rare. 

4. Warm tortillas in the skillet or wrap in tin foil and place in the oven on 350 degrees for 5 minutes. 

5. Slice the steak against the grain and place a few pieces on each tortilla. 

6. Thinly slice the radishes and place a few pieces on each tortilla, along with a few slices of avocado. 

7. Top off each taco with "Srirachanaise" to taste. 

How Far We've Come...

We know you've missed us! It's been a while since we've posted recipes, but we will be back this month with new easy recipes. We started this food blog in 2012, and it's crazy how far we've come. From food styling to food photography, we are thrilled with the positive feedback we've receive over the years. To take a look back, below are UPDATED photos of our FIRST recipe.

~Cookie Dough Cupcakes~

Ingredients:

2 1/2 cups of flour

2 sticks of margarine

2 1/4 cups of sugar

4 eggs

1 cup of 2% milk

1 1/2 tablespoons of vanilla

12 pieces of pre cut cookie dough

Direction:

1. Pre-heat oven to 350 degrees

2. Cream 2 sticks of margarine and mix in 2 1/4 cups of sugar until fluffy. 

3. Add 4 eggs (one at a time), constantly beating the batter.

4. Add 1 cup of milk and vanilla. 

5. Add the flour to the mixture. 

6. Evenly spread the batter into the cupcake holders. 

7. Place a piece of cookie dough in the center of each cupcake. 

8. Bake for 30 minutes. 

9. Cool for 25 minutes before serving. 

Mexican Corn Salad

Serving: 6

Ingredients

4 cups of corn

3 tablespoons of mayonnaise 

2 tablespoons of lime juice

1/4 cup of cilantro

1 teaspoon of chili powder

3 tablespoons of olive oil

1/2 cup of chopped red onion

Directions

1. Place corn in a large frying pan. Coat with olive oil and season with chili powder. Sauté on a medium-high heat. 

2. Remove corn from the frying pan, once it begins to brown and place in a large bowl.

3. Add chopped red onion, mayonnaise, lime juice, and cilantro. Mix well. 

~This dish can be served hot or cold~

Slaw Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (12 oz) package of Hot Dog Buns

2 cups of finely chopped coleslaw

1/2 cup of diced scallions 

2 tablespoons of Ken's Lite Asian Sesame with Ginger & Soy dressing (or a variation of this)

3 tablespoons of ramen noodles

1 tablespoons of sesame seeds

Directions

1. Option One: Coat a skillet with cooking spray and add the hot dogs. On a medium-high heat, cook your hot dogs and constantly turn them in order that they evenly cook. 

Option Two: Place the hot dogs on a grill perpendicular to the grate and 1 inch apart. Turn the dogs every 1-2 minutes in order that they evenly cook. 

Your hot dogs will be ready once the outside begins to crack. 

2. In a bowl, place the coleslaw, scallions, ramen noodles, sesame seeds and dressing. Lightly toss. 

3. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds. 

4. When the hot dog and buns are ready add the coleslaw mixture to the top of each hot dog. 

Turkey Bacon Hot Dog

Serving: 4

Ingredients

1 package of Jack's 'Sweet Italian' Beef Sausage

1 (8 oz) package of turkey bacon

1 (12 oz) package of Hot dog buns

1/2 cup of onion crunch

1 avocado

3 tablespoons of olive oil

Barbecue sauce to taste

Directions

1. Coat a large skillet with olive oil. On a medium-high heat, place the turkey bacon in the skillet and fry until cooked through, but not crispy. 

2. Option One: Coat a separate skillet with cooking spray and add the sausage. On a medium-high heat, cook your sausage and constantly turn them in order that they evenly cook. 

Option Two: Place the sausage on the grill perpendicular to the grate and 1 inch apart. Turn the sausage every 1-2 minutes in order that they evenly cook. 

They will be ready once the outside begins to crack. 

3. Once your sausage is cooked through, wrap the turkey bacon around and place back in the skillet until the bacon begins to crisp. 

4. Open your hot dog buns face down, either on a grill or skillet. Toast for 30 seconds. 

5. Once your bacon wrapped sausage and bun are ready, add a slice of avocado and onion crunch. Drizzle some barbecue sauce to taste on top. 

Sautéed Mushrooms and Onions Hot Dog

Serving: 7

Ingredients

1 (14 oz) package of Hot Dogs

1 (8 oz) package of sliced 'Baby Bella' mushrooms

1 small brown onion

1/4 teaspoon of crushed garlic 

3 tablespoons of olive oil

1 (12 oz) package of Frankfurter rolls

Mustard to taste

Directions
1. Dice the brown onion.
2. Lightly coat the skillet with olive oil. Place the diced onions in a skillet and sauté on a medium heat until they begin to brown.
3. Add sliced mushrooms and crushed garlic to the skillet. Sauté until the mixture is golden brown.
4. Option 1: Coat a separate skillet with cooking spray and add the hot dogs. On a medium-high heat, cook the hot dogs and constantly turn them in order that they evenly cook.
Option 2: Place the hot dogs on the grill perpendicular to the grate and 1 inch apart. Turn them every 1-2 minutes in order that they cook evenly.
(Your hot dogs will be ready once the outside begins to crack)
5. Open your hot dog buns face down either on a grill or skillet and toast for 30 seconds.
6. Place your hotdogs in the bun and add the mushroom and onion mixture.
7. For extra flavoring add mustard to taste. 

Sweet Ricotta Bruschetta

Serves: 12 slices

Ingredients

1 baguette bread

1/3 cup of olive oil

1 pint of mini heirloom tomatoes

1 1/2  cups of ricotta cheese

2 tablespoons of diced basil leaves

2 tablespoons of honey

Directions

1. Slice your baguette bread into 1/2 inch pieces.

2. Coat a large frying pan with 3 tablespoons of olive oil

3. Place your baguette bread in the frying pan on a medium heat. 

4. Once the bottom of your bread begins to turn golden brown flip over. Keep an eye on the bread, as it will start to burn quickly.

5. Remove the bread from the frying pan and place on a plate. Evenly spread the ricotta cheese on each piece of bread. 

6. Thinly slice the tomatoes, and place flat down on top of the ricotta cheese.

7. Sprinkle some basil leaves on top of the tomatoes, and drizzle with honey.

~You can also find this recipe on the site Joy of Kosher~