sliders with chipotle mayonnaise and sweet potato fries

this isn't one of the healthiest meals i've ever made, but it seemed kind of fun, and i justified it by making some of the burgers with bison (which is surprisingly lean and healthy), and the fries out of sweet potatoes. adapted from the food network, this is a fun, fast and easy meal.

sliders with chipotle mayonnaise

ingredients

chipotle mayonnaise:

1 cup mayonnaise

2 chipotles in adobo sauce (found near the salsa/mexican food aisle)

1 tablespoon adobo sauce

1/2 lime, juice

salt and freshly ground black pepper

sliders:

1 to 1 1/2 pounds ground beef, bison or turkey (your preference)

salt and fresh ground black pepper, for seasoning

cheese slices

mini burger buns

burger bar:

chipotle mayonnaise

pickles

red onion slices

chipotle mayonnaise directions:

add all ingredients in food processor and puree. season with salt and pepper.

slider directions:

preheat grill over medium high heat (medium low for bison).

form the meat into 2-3 ounce portions, pack tightly. season with salt and pepper. if using bison, wait until after meat is cooked to season. 

place the sliders on grill. wait until they are nice and crusty on the first side, about 4-5 minutes and then flip to cook another 4 minutes. when the sliders are about done, top with cheese slice and close the grill to let the cheese melt. ** if using bison, flip at about 3 minutes (bison should be slightly pink inside).

place the slider on the mini bun and top with chipotle mayonnaise and other desired toppings.

sweet potato fries

ingredients

2 pounds sweet potatoes

1 tablespoon canola oil

1 teaspoon pumpkin pie spice (or if you can't find this seasonal item, use some cinnamon and cumin)

1 tablespoon low-sodium chili seasoning mix

salt and pepper

directions

preheat oven to 400 degrees F. line baking sheet with aluminum foil. set aside.

use peeler to peel sweet potatoes. cut potatoes in half length-wise, then cut into 1/2 thick fries.

place sweet potato fries in a large mixing bowl. add oil and spices and mix until they are thoroughly coated with spices.

spread fries in a single layer over prepared baking sheet. place in preheated oven and bake for 30-35 minutes, turning once to ensure even cooking. remove from oven and serve hot.

**these were also great dipped in the chipotle mayonnaise. thanks patti! xoxo.

ravioli with balsamic brown butter

Giada of Everyday Italian from the Food Network is by far one of my favorite people to watch. I want to eat her, she is so adorable and classy. I made this for sunday dinner and it was a hit. pasta, cheese, balsamic vinegar? you can't go wrong with this combo...

ravioli with balsamic brown butter

ingredients

-18 to 20 ounces store-bought ravioli (cheese, mushroom or squash)

- 6 tablespoons unsalted butter

- 2 tablespoons balsamic vinegar

- 1/2 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

- 1/3 cup toasted, chopped walnuts

- 1/4 cup grated parmesan

directions

bring a large pot of salted water to a boil over high heat. add the ravioli and cook 4 to 5 minutes, until tender but still firm to the bite, stirring occasionally. drain ravioli onto a large serving platter. 

meanwhile, in a medium saucepan, cook the butter over medium heat, stirring occasionally. when the foam subsides, and the butter begins to turn a golden brown, about 3 minutes, turn off the heat. let cool for about 1 minute. stir in the balsamic vinegar, salt and pepper.

transfer the ravioli to the pan saucepan with the balsamic brown butter. sprinkle walnuts and parmesan over the top. 

serve immediately.

enjoy! xo.

grilled fish with pesto

ingredients:

• 1 16-ounce package of whole wheat spaghetti
• 1 cup toasted pine nuts, a small amount reserved for garnish
• 4 cloves garlic
• 2 cups basil leaves, washed, one reserved for garnish
• ½ cup parmesan cheese (optional), plus a small amount reserved for garnish
• ½ cup olive oil
• ½ cup vegetable stock or water
• salt and pepper
• 4 6-ounce filets of fish (i used halibut)

boil water and cook the pasta. meanwhile, toast the pine nuts in a frying pan with a pinch of salt. when they turn lightly brown put them in a blender with the garlic, basil, parmesan cheese and olive oil. add a ¼ cup of vegetable stock or water and blend until smooth. you may need to add a bit more stock or water to get the consistency that you like. add plenty of salt and pepper to taste (i use sea salt). serve topped with toasted pine nuts, a basil leaf and parmesan cheese.

lightly brush four 6-ounce filets of fish (halibut, cod, salmon, or sea bass) with olive oil, lemon and salt.  grill for three to five minutes per side depending on how rare you like it. place the grilled fish on top of a plate of spaghetti. top with the pesto sauce, some toasted pine nuts, grated parmesan and shredded basil.

this was the first dinner i made as a wife...enjoy!