Review: Last night very tasty and colorful dinner

[Terrytx]

Menu: Spicy Cumin-Crusted Chicken with Orange-Chipotle Sauce - excellent, and I forgot the "slather" part in the Note and just spooned the sauce over the grill chicken. I could almost eat the sauce with a spoon.

Roasted Sweet Potato Spears with Pineapple Salsa- a nice departure from plain baked sweet potatoes.

Roasted Corn, Black Bean and Mango Salad- This is every bit as good as all the reviews have said it was.

I know it seems like there is too much sweet and fruit, but somehow it all went together well and was enjoyed by all.

[Grace]

That sounds like my kind of dinner Terry!! You are one of three who I feel like I share "tastebuds" with!! Peggy, LynnB and you all like the same recipes I do, for the most part, so I look forward especially to your reviews and recommendations!!! Thanks for sharing!

[SusanMac]

Were the sweet potato/pineapple spears in a recent issue? I must have missed it. They sound yummy. Please let me know where I can find it.

(BTW...have you noticed several recipes for sweet potatoes in recent issues? CL must be reading the BB, since we're always raving about sweet potatoes! The chipotle recipe from July rocked.)

[Terrytx]

Grace- thanks for the nice words.

SusanMac-actually it wasn't a CL recipe, so I will give it to you.


* Exported from MasterCook *

Roasted Sweet Potato Spears with Pineapple Salsa

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Vegetable

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------

Roasted Sweet Potato Spears with Pineapple Salsa

Recipe By :Chef David Pantone

Serving Size : 4 Preparation Time :0:00
Categories : Side Dishes Vegetables


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium sweet potatoes
cooking oil spray
salt
cayenne pepper -- to taste, optional
8 ounces unsweetened pineapple chunks with juice
1/2 cup red bell pepper -- diced
1/2 cup onion -- finely diced
2 teaspoons chopped flat Italian parsley
1 1/2 tablespoons lemon juice

Preheat oven to 375 degrees F. Wash and dry sweet potatoes. Cut each potato
lengthwise into 8 wedges. Spray a baking sheet (one with sides) lightly with
cooking oil spray. Arrange potato wedges in a single layer on the cookie
sheet and place in the center of the oven. Bake 15 minutes, turn wedges
over, bake 15 more minutes or until fork-tender and golden brown. Sprinkle
lightly with salt and cayenne pepper, if desired. Transfer to platter and
spoon salsa over wedges. Serve immediately.
For the Salsa

Pour the pineapple chunks and their juice into a non-reactive bowl (if the
chunks are large, cut them in half). Stir in the red bell pepper, onion,
parsley and lemon juice. Add a pinch of salt to taste. Chill.


Source:
"North Carolina Sweet Potato Commission"
S(Web Site URL):

[jazzcat]

Terrytx

Thank you so much for sharing. This sounds wonderful.
I had just done a search looking for this recipe and couldn't find it. Then like magic it appeared.
:D

[ElinorC]

TerryTx,
Thanks for the recipe. It sounds delicious -- I love sweet potatoes in any form so I know I'll love it.