Whole30 Day 28: My Most Popular Recipe of All Time!

Whole30 Day 28: My Most Popular Recipe of All Time! by Michelle Tam http://nomnompaleo.com

This week, when someone asked me which of the hundreds of recipes on my site is the most popular of all time, I drew a complete blank. In all the years I’ve been publishing recipes on Nom Nom Paleo, it had never occurred to me to peer that deeply into my blog’s analytics.

When I finally checked, I was surprised to see that the single most visited recipe on my site— beating out favorites like Cracklin’ Chicken, Slow Cooker Kalua Pig, Asian Cauliflower Fried Rice, Sweet Potato Hash, and Magic Mushroom Powder—is a quick and easy side dish: Roasted Brussels Sprouts and Bacon.

Maybe it’s because the simple act of roasting Brussels sprouts brings out their warm, nutty sweetness. Or perhaps it’s the allure of crisp bacon that draws people to this dish. Or maybe it’s just ’cause my discerning, super-smart, food-loving readers know a good thing when they see it.

Whole30 Day 28: My Most Popular Recipe of All Time! by Michelle Tam http://nomnompaleo.com

See what I did there? I just complimented the intelligence of everyone who checks out my Roasted Brussels Sprouts and Bacon. So don’t make a liar of me—go grab the recipe!

p.s. SoCal folks: Don’t forget that I have a book signing at Whole Foods Market El Segundo on January 31st, 2015 from 11 am to 1 pm. Please RSVP here if you’re coming!


Looking for more recipes? Head on over to my Recipe Index. You’ll also find exclusive recipes on my iPad® app, and in my cookbook, Nom Nom Paleo: Food for Humans (Andrews McMeel, December 2013).

SOURCE ARTICLE: : http://nomnompaleo.com/post/109371702703

Chipotle Sweet Potato Vegetarian Nachos

Chipotle Sweet Potato and Black Bean Vegetarian Nachos | @naturallyella

Chipotle Sweet Potatoes and Black Beans | @naturallyella

Vegetarian Nachos | @naturallyella
Chipotle Sweet Potato Vegetarian Nachos | @naturallyella

Chipotle Sweet Potato and Bean Vegetarian Nachos | @naturallyella

I’m going to be honest with you- the creation of these nachos was not spurred on by the fact there is a rather large football game this weekend. In fact, up until I watched SNL this past weekend, I didn’t even know who was playing- we’re not big sports ball people (M’s term, not mine). Instead, these vegetarian nachos came from this quesadilla and finding that since I made those, I’d been craving the chipotle sweet potato combination. I’ve also been craving things smothered in cheese and this was my thin attempt at making it healthy.

I tend to say this warning before everything recipe that might look overwhelming but I’ll say it again: don’t let the list of ingredients overwhelm you here, the recipe actually comes together with some ease. You can also make the sweet potato/black bean/cilantro mixture ahead of time and simply make the cheese sauce when you’re ready to serve. While these would make a great appetizer, M and I have also been known to make a dinner out of these (perfect for movie night!) These nachos are veg and gluten-free friendly, but if you want to take it the extra mile and make them vegan, Laura’s butternut queso would put these over the top.

Chipotle Sweet Potato Vegetarian Nachos
Prep time
20 mins

Cook time
30 mins

Total time
50 mins

Author: Erin Alderson
Serves: 6 to 8 servings

Ingredients
  • Sweet Potatoes
  • 1 tablespoon olive oil
  • ½ cup diced red onion
  • 1½ cups ¼” cubed sweet potatoes (1 medium sweet potato)
  • 1 chipotle
  • 2 tablespoon adobo sauce
  • 1 tablespoon honey
  • Juice from one lime
  • ½ cup black beans, drained and rinsed if using canned
  • Gremolata
  • 1 cup cilantro leaves
  • 1 clove garlic
  • Zest from one lime
  • Cheese Sauce
  • 3 cup freshly grated cheddar cheese
  • 1½ tablespoon cornstarch
  • 6 tablespoons-3/4 cup 2% or whole milk
  • ¾ teaspoon smoked paprika
  • ¾ teaspoon garlic powder
  • To Serve
  • 6 to 8 servings worth of tortilla chips
  • Lime wedges, for serving

Instructions
  1. Heat olive oil over medium heat in skillet. Add onions and let cook until onions begin to soften, 3-4 minutes. Next, stir in sweet potatoes and continue to cook for another 3-4 minutes.
  2. In a mortar and pestle, combine the chipotle, adobo sauce, honey, and lime juice. Break apart the chipotle into small pieces (alternatively, you can cut up the chipotle.) Pour into the pan with the sweet potatoes and reduce the heat to medium-low.Cook until sweet potatoes have softened, 10-15 minutes. Stir in black beans and cook until warm.
  3. To make gremolata, mince the cilantro leaves and place in a bowl. Using a microplane, grate the garlic on to the cilantro, followed by the lime zest. Toss together and add ¾ of the mixture into the sweet potatoes, stir until well combined.
  4. In a medium sauce pan, combine cheddar cheese and cornstarch in a small pot. Heat over medium low and stir until cheddar begins to melt. Add 6 tablespoons milk, paprika, and garlic powder, stir until mixture comes together. Add more milk, 1-2 tablespoon at a time, stirring frequently, to reach a pourable cheese sauce, 4 to 5 minutes
  5. On a platter, place one layer (approximately half) of tortilla chips. Drizzle half the cheese sauce over the chips followed by half the sweet potato mixture. Layer with the remaining tortilla chips, cheese, and sweet potatoes. Finish with the remaining cilantro gremolata and serve hot.

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Chipotle Sweet Potato and Black Bean Vegetarian Nachos | @naturallyella

The post Chipotle Sweet Potato Vegetarian Nachos appeared first on Naturally Ella.

SOURCE ARTICLE: : http://naturallyella.com/2015/01/27/chipotle-sweet-potato-vegetarian-nachos/