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Zesty Sweet Potato Fries

For me, the perfect Sunday brunch is a big, juicy bunless burger with a side of sweet potato fries. Since you all know I am all about the savory, spicy flavors– I like to ‘zest’ up my sweet potatoes fries in lots of yummy spices and toss them in the oven roast for an easy, delicious side dish.

Spring is here! Fire up your grills and get some burgers going and serve these delicious fries with them!! They are a crowd pleaser!!! Oh, and these go fantastically with Tessemae’s Ketchup for the perfect Whole30 feast.

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Zesty Sweet Potato Fries
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Place the cut sweet potatoes in a large bowl and toss with 2 tbsp. oil until coated evenly.
  3. Add all of the seasonings, and toss again until evenly coated.
  4. Spread across a parchment paper lined baking sheet in a single layer.
  5. Roast in oven for 2-30 minutes, tossing halfway through baking time. Fries should be cooked through and lightly crispy on the edges.
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Del Corazon Ensalada

Dallas folks, do you recognize this salad? Yep, I totally remade Mr. Mesero’s “Del Corazon” salad in my own kitchen because, well, its the best! Not to toot my own horn or anything but, I will say that I took their salad and made it better. It’s all in my dressing! At Mr. Mesero, they use olive oil to dress their salad, which is simply fantastic. You’ll see that I my delicious dressing is made with extra virgin olive oil, cholula, lime, and cilantro. My absolute favorite thing about this salad is the addition of hearts of palm. I just love hearts of palm in my salads!

This is perfect for warm weather lunch or dinner! Enjoy!


Print Recipe
Del Corazon Ensalada
A delicious grilled chicken salad with a cholula lime vinaigrette.
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Course Main Dish
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Servings
people
Ingredients
For the Cholula-Lime Dressing:
For the Chicken:
For the Salad:
Instructions
  1. In a small bowl, whisk together 1/4 cup of olive oil, the cholula, cilantro, the juice of 2 limes, and salt and pepper (to taste). Whisk together and set aside.
  2. Butterfly both of the chicken breasts: Place one hand on top of the chicken breast, slice it open horizontally cutting almost to the other side but not all the way through. Open it like a book.
  3. Season the chicken all over with the dried oregano, garlic powder, and salt and pepper to taste.
  4. Heat a skillet (preferably cast iron) over medium-high heat. Add 2 tbsp. olive oil and when hot, add the chicken breasts. Sear until chicken is golden brown on both sides and cooked all the way through (about 5 minutes per side). Set aside to rest for 5 minutes before slicing.
  5. Tear bibb lettuce into bite sized pieces and place in the bottom of a large bowl. Top with the sliced cherry tomatoes, the cubed avocado, and the hearts of palm.
  6. Slice the cooled chicken breasts thinly. Place over the salad. Drizzle with the salad dressing. Toss to coat. Serve and enjoy!
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