Jamaican Steak N Sweet Potato

LOW CARB! This recipe stems from our Jamaican Chicken.

Steak
–
Marinade (Premix, brush on):
1tsp each: Coriander, Pepper, Onion Powder, Garlic Powder
1.5T McCormick Jamaican Jerk Season
1/4tsp Ginger Powder
1/4c Soy Sauce
2 dried Bay Leaves
–
Organic Cold Pressed Coconut Oil
–
1 med./lrg. Sweet Potato, sliced thin
Bella Mushrooms
a lil Red Onions, slivered

Mix Marinade ingredients. Brush onto Steak. Marinade 6 hours. Cut up Steak. Save 1 Bay Leaf (Add in with Vegis). Heat Coconut Oil in skillet. Add in Steak, cook some. Add in rest (INCLUDING ONE BAY LEAF). Cook, covered, til potatoes are soft. Remove Bay Leaf, eat.

Advertisement

Healthy(er) Chili Cheese Sweet Potato Fries

Absolutely Amazing! Using Beneficial Sweet Potatoes, Turkey Meat, and Air Fryer… These are BETTER than the more unhealthier versions! 

1/2 lb. Turkey Meat (Browned while seasoned with: Basil, Oregano, Pepper)
1/2, or so,  10oz. can Hormel Chili w/NO Beans (Or, to taste)
1/4-1/3  15oz. jar Salsa Con Queso Dip (Or, to taste)
–
Shredded Cheddar Cheese
Green Onions
Fresh Jalapeno, minced
Optional Topping: tTt’s Pico
–
Sweet Potato, cut to fry size
1.5tsp Olive Oil
1/2 Tay’s Chili Fry Seasoning (Recipe Below)

Brown and season meat with Basil, Oregano, and Pepper. Stir in Queso Cheese and Hormel Chili until desired consistency. Simmer a few minutes, stirring.
Cut Fries to size desired. In ziploc mix mix Oil and HALF the fry Seasoning (Save rest for another meal). We use Air Fryer and cook.
Lay Fries onto plate. Top with a little Shredded Cheese. Top with Meat/Cheesy Chili mixture. Top with a LITTLE more cheese. Then, Green Onions and Jalapenos. (Enjoy it with tTt’s Pico).
—

Tay’s Chili Cheese Fry Seasoning (We only used 1/2):
2tsp Orrington Farm’s Broth Base & Seasoning (Or 1 Beef Broth Cube, crushed)
1tsp Tony’s Creole Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Pepper
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/8tsp Cayenne Powder
1/8tsp Sea Salt
(Another version of this was used for this recipe.)
—
Try the Loaded Version:
Optional Toppings (tTt’s Pico, Olives, Onions, etc.)

Mexican BBQd Legs (Chipotle BBQ Legs) with CRISPY Seasoned Sweet Potato Fries

Chicken Legs, Skin Removed
–
Sauce:
1/3c CHIPOTLE Honey BBQ Sauce (Sweet Baby Rays)
1.5tsp Lime Juice (100% fridge kind)
1/2T Brown Sugar
1/4-1/2tsp Chipotle Powder (I did 1/4tsp)
–
Optional Marinade (I Skipped):
3T Vinegar (Optional)
1T McCormick’s BBQ Seasoning (Optional)

Optional Step (I SKIPPED). Marinade Chicken Legs: Add skinned Legs to Ziploc Bag. Add in Vinegar, shake around. Add in half BBQ Seasoning, shake. Add in other half, shake. Marinade ONE HOUR! That’s it.
–
Premix BBQ Sauce (Depending on how many legs you are cooking, you may need to double the batch, or so.) Set aside. GRILL Legs (Best on Charcoal Grill, if you know how to do it correctly! Grill Tip Below.). Near end, Brush BBQ Sauce on Legs, flip. Allow to cook a minute or two. Brushing BBQ on other side. Then, flip. Cook a minute or two, allowing to caramelize.
Optional: Add 1/8tsp Cinnamon Powder to Sauce Recipe. I skipped, AND I skipped Marinade. Still was AMAZING! 
—
CRISPY Sweet Potato Fries:

Sweet Potato, cut to fry size
Cold Water
–
Crisco Oil/ Deep Fryer
–
Seasoning: 
1 Beef Broth Cube, CRUSHED
1tsp Cajun Seasoning
1tsp Chili Powder
1/2tsp Mustard Powder
1/2tsp Pepper
1/2tsp Paprika
1/2tsp Garlic Powder
1/2tsp Onion Powder
1/4tsp Dried Dill Weed
1/8tsp Cayenne Powder
1/8tsp Sea Salt

Cut Sweet Potato to desired Fry Size. Place in bowl of Cold Water, place in fridge for about 20minutes. Prep Seasoning in a bowl. Gently and Quickly, Pat dry. At about 350-400, deep fry for about 6 minutes, or til LIGHTLY browned. Place onto paper toweled plate. Finish up batches. THEN, go back to first batch and RE-DEEP FRY for another few minutes. Place onto paper toweled plate and season well with Seasoning, I had leftover seasoning, so, DON’T USE ALL.

Charcoal Grilling Tip: If it tastes like straight up smoke… You’re doing it wrong! We build a hill in center of grill. Light charcoal (We used Regular Charcoal). Once coals are ashy grey, they are ready. Prop Grill Open, using a Slightly crushed pop can, ON IT’S SIDE. Chicken: Lay Chicken on outer part of grill (Outside hill). Once Chicken isn’t sticking to grate, so much, it’s ready to flip. Flip once, that’s it (Unless applying Sauce and Thickening the Sauce, that’s more flipping). Cook til Thermometer reads correct temp. 

Tay’s HEALTHIER Loaded Sweet Tater Fries

“Sweet potatoes are high in Vitamin A, B5, B6, Thiamin, Niacin, Riboflavin, Antioxidants, Potassium. They’re Fat-Free, relatively Low in Sodium, High in Fiber, and have Fewer Calories than White Potatoes.” 

Sweet Potatoes, cut to fry desire
1/2T Extra Virgin Olive Oil
Fry Season (Recipe Below)
1 lb. LEAN Ground Turkey Meat
1/2 lb. Chorizo (Or more Turkey Meat)
1 Taco Season Pkt.
1 can S&W Chili Seasoned Pinto Beans, undrained
3T Water
–
Toppings: Shredded Cheese (Reduced Fat), tTt’s Pico de Gallo (Or Salsa), Sour Cream, Jalapeno, Lettuce, Onions (Or Toppings of Choice)

Preheat Oven. In ziploc bag, toss Sweet Potato Fries with Oil. (Reserve about 1/2tsp Fry Season for Post-Cooking Seasoning.). Sprinkle in half the Fry Season, toss. Sprinkle rest, toss. Dump onto Butter Flavor Cooking Sprayed Baking Dish. Bake 450 for 20-30 minutes.
In skillet, cook Turkey Meat and Chorizo. Add in Chili Beans, Taco Season, and Water. Simmer a few minutes, or til cooked down.
Top Fries with Toppings of Choice.

Fry Season:
2tsp Paprika
1tsp Chili Powder
1tsp Cumin
2tsp Onion Flakes (Or 1/2-1tsp Onion Powder)
1tsp Garlic Powder
1/8-1/4tsp Cayenne Powder (I did about 1/4tsp)
1/2tsp Sea Salt (Or to taste. Optional)

Optional: Use Refried Beans or Favorite Chili (Or Both) in place of Chili Pinto Beans (That’s a Boat Load!).
Tater Tots, Fries, etc. in place of Sweet Potatoes (They have Store Bought Sweet Potato Fries/Tots, some already seasoned!).

Cajun Ranch Sweet Tater Fries

2 Sweet Potatoes, cut to desire
1.5T Chives or Green Onions (Optional)
2T Jalapeno, deseed, minced
1T Extra Virgin Olive Oil (Vegetable or Hot Chili Oil)
–
1.5-2T WISHBONE Ranch Dressing & Season Pkt.
1tsp Chili Powder
1tsp Onion Powder
1.5tsp Garlic Powder
1/2tsp McCormick’s Cajun
1/2tsp Sea Salt

Cut Potatoes. In a bowl add all the Seasons. Add half the Cut Potatoes to a large Ziploc Bag. Add in half Oil, toss around, then add half the Season Mix. Add other half of Potatoes, other half of Oil, MINCED JALAPENOES, GREEN ONIONS, then rest of Season Mix. Toss around. Allow to marinade some while the oven Preheats. Preheat to 450. I Butter Flavor Cooking Spray pan. Add Potatoes. Bake about 35, or so, minutes. (I usually check around 25minutes, in case)
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Porter Burger served with Creole Sweet Tater Fries (Ultimate Stuffed Burger fit for The Porter served with Creole Sweet Potato Fries)

Named in Honor of the Most Loyal N’ Awesome Soul… The Porter. RIP
(Creole Sweet Potato Fries- Recipe Below)

Meat Mixture:
1 lb. Ground/Cubed Steak
1 lb. Ground Beef
3T Real Bacon Pieces
1T Worcestershire
1tsp Garlic Powder
1tsp Montreal Steak Seasoning
1/2tsp Onion Powder
1/2tsp Mustard Pwdr.
1/2tsp Paprika
1/2tsp Pepper
1/4tsp Sea Salt
1/4tsp Liquid Hickory Smoke (Can skip if charcoal grilling)
–
Burger Cheese Center:
1/2c canned Queso Blanco (Blend w/Provolone)
2/3c Provolone (Blend w/ Queso)
Jalapeno Slices or minced (Optional)

Saute Vegis:
1/2T Extra Virgin Olive Oil
1c Mushrooms, sliced
1c Onions, sliced
1tsp Dried Oregano
1tsp Soy Sauce

Toppings: Tomato Slice, Lettuce, Cheddar Cheese Slice
Great w/ No Sauce. But, options: Ketchup/Mustard OR Our Garlic Balsamic Mayo
Bun of Choice

First, mix top 12 ingredients. Set aside to set some.
In a blender, blend Queso Blanco and Provolone Cheeses.
Form 4 oz. to 6 oz. Balls with Meat Mixture. Divide each Ball into 2 Patties. Place a spoonful of Blended Cheeses on one Patty. Top with a few Jalapeno. Top with other Patty. Press down edges to make a stuffed Burger.
Saute Vegis: Add in Oil, Onions, and Mushrooms. Add in Oregano. Once about soft, add in Soy Sauce. Cook few minutes, set aside.
In separate pan, fry burgers. Once just done, top with Chedd. Cheese Slice, to melt.
Top Toasted Bun with Sauce(s) of Choice (Or no Sauce). Add Burger, Sauteed Vegis, Tomato, and Lettuce.
(Photo of Burger Prep)


–
*** Creole Sweet Potato Fries ***:
Large Sweet Potato, cut to fry desire
About 1T Extra Virgin Olive Oil
1tsp Tony’s Creole Seasoning
1/2tsp Garlic Powder
1/4tsp Pepper
1/4tsp Dill
(Seasons can be altered to taste)

Mix in Ziploc Bag. Allow to set about 15 minutes. Bake in Oven at about 450, til desired done-ness. I like to Broil mine at end, to nicely brown (Optional).
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Tay’s Cuban Chicken and Sweet Potatoes

Chicken Marinade:
3T Lime Juice (100% / Fridge kind)
1/4c Orange Juice (100% / Pulp Free)
2T White Wine VINEGAR
1T Fresh Garlic, minced
2 Dried Bay Leaves
1T Dried Oregano
1/2tsp Sea Salt
1/2tsp McCormick’s Dried Orange Peel
1/2tsp Onion Powder
1/2tsp Cumin
1/4tsp Mint
1/4tsp Pepper
–
1-2tsp Organic Cold Pressed Coconut Oil
1 (2c) Sweet Potato (See Directions BEFORE start!)
–
1/2 pkg. Frozen Peppers and Onions Mix
1tsp Jalapeno, deseed, minced

Marinade Chicken 4 hours. Drain excess juices.
MICROWAVE Sweet Potato (AS WHOLE, Stab few times with Knife), covered, for about 2-3minutes. Cube 2c worth of Potatoes.
Heat Skillet with Coconut Oil. Fry Potatoes. SET ASIDE, covered.
In same pan, add in a smidge more of Coconut Oil. Cook Chicken and Peppers. COOK DOWN JUICES! Then, add back in potatoes and Jalapenos. Cover. Cook about 5 more minutes.
I served with side of Leftover Cheesy Jalapeno Baconed Beans.
Also, can be served with Instant Rice COOKED IN BROTH!

MAKE THIS VEGETARIAN by cooking with just Vegis! Pumpkin, Peppers, Onions, Zucchini, endless options! Serve up just the Chicken on the Grill. Eat Alone. On Tacos. Etc.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Jamaican Jerk Chicken & Peppers, Onions served with Coconut Sweet Potato & Black Beans Rice

Marinade:
1tsp packed Brown Sugar, or more to taste
1tsp – 1/2T each: Coriander, Pepper, Onion Powder, Garlic Powder
1.5T McCormick Jamaican Jerk Season
1/4tsp Ginger Powder
1/4c Soy Sauce
2 dried Bay Leaves

Rice:
1c mashed Sweet Potato, (Boiled, mashed)*
1/3c canned UNSWEETENED Coconut Milk
1/4tsp Curry
1/2 can Black Beans, drained well
1tsp Dried Cilantro
–
2c Instant Rice
2c Chicken Broth (Or Water + Broth Cube, crushed)

Vegis: 1 Frozen Bag Bell Peppers and Onions (Or 1-2 Red Pepper, 1-2 Green Pepper, Onion)

Marinade Chicken about 6-8 hours. Butter Flavor Cooking Spray baking dish. Lay in Vegis. Lay Chicken over Vegis. Bake, covered.
Prep Rice: Boil Rice in Broth. Add Black Beans. Boil and Mash Sweet Potato, mixing in Curry, Cilantro, Coconut Milk. Mix into Cooked Rice and Beans.
Serve Chicken and Vegis with side of Rice.
*You can used cooked DICED Sweet Potatoes in Rice.
CAN ALSO Marinade Chicken and Grill! Great many ways!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Sweetie Pie Fry (Beneficial Honey Mustard Sweet Potato Fries)

3 Small/Petite Sweet Potatoes (Green Giant Kind)
3T Honey Mustard Sauce
1/2tsp Chili Powder
1/4tsp Garlic Powder
1/4tsp Paprika
1/8tsp – 1/4tsp Sea Salt

(Optional to toss all with 1/2T Extra Virgin Olive Oil, before adding above.)

Preheat Oven to 450. Premix Honey Mustard and Seasons, above. Peel Sweet Potatoes. Cut into fry sizes. (Toss with Extra Virgin Olive Oil, if using). Toss fries with mixed Sauce. Butter Flavor Cooking Spray a baking dish. Lay into pan (Try to single layer.).  Bake 450 for about 35minutes, or til softness desired.
I TOSS FRIES half way through cooking!
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!

Bean and Sweet Potato Rolls

LOW CALORIE Meatless/Vegetarian Option

1/2 Sweet Potato, boiled
Broth Cubes (Chicken, or Vegetable for meatless) 
2 Dried Bay Leaves
– 3T Broth (That Potato was boiled in.)
–
1/2 Poblano
1 can Pinto Bean, drained
1 can Black Beans w/ Jalapeno in Lime, drained
1/8tsp Hickory Liquid Smoke
1/4tsp Cumin
1/8tsp Sea Salt
1/4tsp Paprika
1/4tsp Sage
–
Egg Rolls
Shredd. Mozzarella Cheese
CHOICE OF Topping with:
-Medium/Hot Salsa and Sour Cream (Not mixed)
-1c tTt’s Pico De Gallo + 1T Crema Mexicana (Mixed)

Boil Sweet Potato in Broth (I used Chicken Broth) WITH 2 Bay Leaves- RESERVE 3T of Broth, when Potato is done boiling. Mash Potato with 3T reserved Broth (I leave skin on- DELICIOUS! And, Beneficial).
In skillet, heat cans of drained Beans with Poblano, Smoke, and Seasons.
Top Egg Roll with a THIN spread of mashed Sweet Potato, Beans, Salsa, Sour Cream (Or Pico de Gallo/Crema Mix), then Moz. Cheese. Roll. Heat skillet. Spray with Butter Flavor Cooking Spray. Brown all sides.

Options: 
– Instead of smooth Sweet Potato. You have an option to saute 1/2 Sweet Potato (CUBED SMALL) with 2 Bay Leaves. Then, top onto rolls. I liked the Smooth Potatoes!!!
– Meat Optional: Chicken, Smoked Turkey, Chorizo (A little goes long way. No more than 1/2 lb.).
– Red Pepper
– Baking or Deep Frying is optional.
CLICK HERE to Check Out What We Have to Offer on FACEBOOK. Then, LIKE Us!