Sweet & Spicy Salsa Duo + Homemade Tortilla Chips

Happy Monday!  Today marks the 2nd month of my recipe contribution to A Dose of Paige.


On her blog, I share a delicious, unique twist on homemade salsa.  I created a duo that complements each other perfectly.  Sweet & Spicy – A Chipotle Black Bean & Sweet Watermelon Cucumber.  I also made my own homemade corn tortilla chips.  You’ll have to visit her site to see more pictures and get the recipe!  Click on the link below.

A Dose of Paige – Sweet & Spicy Salsa Duo



Kale Salad with Spiced Sweet Potatoes & Pecans in a Cilantro Vinaigrette


I seriously love sweet potatoes.  I love them salty, sweetened, mashed, fried, roasted – anything goes.  The best part:  they are so healthy for me.  These little orange gems are packed with vitamins and minerals such as vitamin B-6, vitamin C, vitamin d, iron, and magnesium.  They are fat-free and contain a decent amount of fiber and protein.  Oftentimes, I will take one to work for lunch with some spray butter and a seasoning and it will subside my afternoon snack cravings.

In light of the New Year and one of my goals is to lose 15 pounds, I am maxing out on salads and all things healthy.  While the boys ate pasta, I whipped up this incredibly healthy salad and a homemade vinaigrette.


I started by prepping the kale.  Kale can be a very dirty green so be sure to wash it thoroughly.  You will want to rip the leaves off and dispose of the stalk.  I used my salad spinner to give the leaves a good wash.


Next I prepared the spiced sweet potatoes.  Usually, I would dice the potatoes myself, but I had one of those pre-cut packages from the store because I was going to be a sweet potato stew.  This cut down on hands-on time significantly.  I spread the potatoes evenly on a baking sheet, tossed them with the olive oil and seasonings and put them in the oven.

While the potatoes roasted, I prepared the vinaigrette which was so easy.  Basically, combine all ingredients then drizzle in the oil.

IMG_3176Once the potatoes were finished roasting and a cooled.  I seasoned them with a bit more of salt and prepared the salad.  For toppings, I used pecan chips and a bit of shredded white cheddar cheese.   This salad satisfied my sweet tooth, salty tooth and left me feeling full and healthy.   If losing weight and/or eating healthy is part of your New Year’s resolution add this to your regular eating schedule!  Toppings can be altered in order to mix it up a bit.



{Click here for the full recipe}


Mexican Chipotle Hash Browns

{simple & satisfying}

Thanksgiving is a mere 3 days away!  Bryan and I will be going to celebrate the holiday at my Mom & Step-Dad, Ryan’s house.  Since it is a short(er) work week I didn’t go to the store.  Tonight was a whatever night – Chase not here & Bryan quarantined himself to study for a work licensing exam.  Our fridge looks pretty barren, but I knew I would be able to come up with something to satisfy my hunger tonight.  I was going to go with a mini bagel and cream cheese and then I remember the potatoes I had left over from my Guinness Beef Stew recipe.  I rummaged around and pulled out some remaining veggies.  I was in the mood for something with a bit of spice so I went with Urban Accents Mesa Rosa as my main seasoning.  In about 10 minutes, I had myself a little Mexican hash brown dish.

Compared to last night’s crazy kitchen adventure, this side dish is so simple yet the flavors were really bold and would be star on a brunch menu.  The recipe can also be tinkered with to make it more of a breakfast bowl by adding some scrambled eggs, cheddar cheese and a dollop of salsa (I will be trying this soon!).  Restaurants take brunch pretty seriously these days and some places are very hard to beat.  However, if you are on a budget, just love breakfast food, or want to mix up your boring morning oatmeal then try this recipe.  It was satisfying for dinner and would be delicious for breakfast as well.

Enjoy & have a great night :)

Mexican Chipotle Hash Browns ::::: yields: 2 servings

1 cup potatoes (any kind), small dice
1/2 tomato, diced
1/4 cup cilantro, chopped
2 green onions, chopped
2 tsp olive oil
1/2 cup frozen corn
1 Tbsp Urban Accents Mesa Rosa chipotle
salt and pepper

Place a saute pan over medium heat and then add the olive oil.  Add the potatoes and cook until about tender (5-7 minutes).  Add the seasoning and stir to coat the potatoes.  Add the green onion and corn.  Cook until the corn is soft then add the cilantro and tomato.  Season with salt and pepper & serve warm.   If desired add scrambled eggs, cheese, and a dollop of salsa to the saute pan for a main course breakfast dish.