Wednesday, November 6, 2013
Have you ever thought about a runaway train (or car, or scooter, you know, whatever)? Have you thought about how fast you’d have to run to catch it? And then if you climbed aboard, how you could possibly slow it down?
That’s been my life over the past few weeks. It’s been a runaway SOMETHING that I haven’t been able to control or get a hold of. I’m thankful every day that John and I set aside time and money to Christmas shop in Europe because it’s one less thing I have to think about!
So when we made plans with John’s cousins to spend Sunday with them, I was just happy we were able to go and I wasn’t working that I didn’t think much beyond that. And then I saw these nachos, and my brain couldn’t turn them off. So much so that I got up at my normal time (before 7 a.m.) just to prep them. Oh, and I made my favorite brownies, too.
Irish Nachos (adapted from SkinnyTaste)
4 sweet potatoes, peeled
4 tablespoons olive oil
2 tablespoon cumin
4 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon garlic powder
1/2 tablespoon black pepper
1/2 tablespoon salt
8 ounces pepperjack cheese, grated
1 cup salsa
1/2 cup sour cream
Preheat the oven to 425 degrees F. Spray a cookie sheet with cooking spray.
Cut the sweet potatoes into small wedges. In a large bowl, combine potatoes and oil. In a small bowl, combine cumin, paprika, cayenne pepper, garlic powder, black pepper, and salt. Toss well and lay on the cookie sheet in a single layer. Season potatoes with the cumin mixture. Bake for 10-15 minutes per side, until roasted well.
Remove the fries from the oven and smother in cheese. Bake for 5-10 minutes and serve with salsa and sour cream.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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