Sweet Potato Quesadilla's With Cilantro Lime Creme

1 Medium sweet potato peeled and diced
2 Tablespoons Olive oil
1 Teaspoon Cumin
1 Teaspoon smoked paprika
1 Teaspoon Kosher salt
1/2 Jalapeno seeded and minced fine
1/4 of a bunch of cilantro choppped
1/2 of a lime zest and juice
1/4 Cup monterry jack cheese grated
4 Flour tortillas

Preheat oven to 425 degrees

Place diced sweet potatoes on a baking sheet. Add 1 tablespoon of olive oil over the sweet potatoes. Season with cumin,paprika,and kosher salt. Roast potatoes in oven for 25 minutes or until fork tender. Pull out of oven and set aside.

In a bowl add potatoes,cilantro and minced jalapenos. Mix well


Assemble Quesadillas


In a skillet over medium heat add 1 Tablespoon of olive oil. Once oil is hot brown each side of the quesadilla. Serve with Cilantro Lime Creme



Cilantro Lime Creme

1 Cup Sour Cream
1/2 Jalapeno Pepper seeded and minced
1/8 of a bunch of cilantro chopped
1/2 Lime Juice
Pinch of kosher salt


In a small bowl mix all ingrediants.
Spoonn over Quesadilla.

Strawberry Salsa

1 Pint strawberries stems removed and diced
1/2 teaspoon balsamic vinegar
1/2 small onion diced fine
1/2 bunch of cilantro chopped
1 Jalapeno roasted,seeded and diced fine (you can use what ever pepper you can handle)
1 Tsp Orange juice
Pinch of kosher salt

In a bowl place strawberries and add balsamic vinegar and let set. Roast jalapeno until all sides have been charred. Place jalapeno in a plastic bag and allow it to sweat. This will aide in the removal of the skin. Remove stem,skin and seeds from the jalapeno and dice finely. Add jalapeno,garlic,cilantro and onions to the strawberries, add orange juice and mix well season to taste with a pinch of kosher salt.

Brown Sugar & Cinnamon Chips

1 Store Bought bag of tortilla chips
1/4 cup brown sugar
1Tablespoon Cinnamon

Preheat oven 250 degrees

Place chips on a baking sheet and sprinkle with brown sugar and cinnamon. Bake for 10 minutes.

Foodways Charreada

I had alot of fun at the Foodways event on Sunday out at Clear Fork Station. I checked in around 2:40 a little early and escorted back to the kitchen. The event planner says to me I think Grady needs some help with some of his appetizers. And by Grady I am not talking my husband Grady. I found myself in Grady Spears kitchen. He was much more laid back then I imagined he would be. We stuffed and tied tamales and skewered shrimp. After we were done in his kitchen we were sent to help sever at the event as it was about to open to the public. Myself and fellow chef Julia Dunaway were sent to Executive Chef Jerrett Joslin of The Wild Mushroom in Weatherford Texas. We served A spicy jalapeno mac n cheese, Chipolte pesto grits with bacon and Gulf coast shrimp cooked in Shinner Bock. I only wished we could have tasted some of the other Chefs dishes as alot of them were out of food by the time we got a break.

I did get to taste a dish from Ellerbies, Lambert's,Wild Mushroom and The Outlaw Chef Terry Chandler. Terry Chandler was a hoot! Very bubbly with and infectious laugh. This was alot of fun for me a great experiance.

Can't Wait!!!

Today I am so excited! I have an opportunity to cook with some amazing Fort Worth chefs! I Don't know who I will get to cook with but here are a few of there names. Grady Spears, Lou Lambert,Lanny Lancarte and Terry Chandler. Wish me luck! I will try to post some pictures after I get back.

Korean BBQ Marinade

1 Cup brown sugar

1 Cup Soy sauce

1/4 Cup Mirin

1 Small onion diced finely

2 TSP dark sesame oil

Short Ribs

2 Green onions cut on the bias ( garnish)

Combine browns sugar,soy,mirin onion and sesame oil into a large zip lock bag. Shack to combine. Add ribs and allow at least 4 hours to 25 hours to marinate. Be careful not to over cook the ribs.

Grill and garnish with green onions.

Serving Suggestions: Serve with Wasabi mashed potatoes

Fudge Cookies

1 Stick of Butter
4Tbs Cocoa
1/2 Cup of Milk
2 Cups Sugar

Add all of the above ingredients into a sauce pan over medium heat. Mix until well incorporated. Heat to a simmer. Remove from heat and add the following.

1/2 Cup chopped nuts
1/2 Cup Crunchy Peanut Butter
3 Cups Quick cooking oatmeal
1 teaspoon vanilla
1/2 teaspoon salt.

Mix Well.

Drop mixture by the spoonful on wax or parchment paper.

Let Cool Completely.



Enjoy!!!


This Recipe was originated by my grandmother Roberta Van Nest.
As kids we love the help her make these and when she wasn't look eat a spoonful. :)

Jalapeno Pesto

1/4 cup or garlic about 1 head
1 cup Parmesan cheese
1 1/2 cup glazed almonds
1 cup fresh cilantro
6 jalapenos, roasted, seeded and diced
1 cup canola oil
1 teaspoon of salt.

Place garlic, Parmesan and almonds into food processor and puree. Add jalapenos and cilantro and puree until smooth. With the motor running slowly add oil. Then add salt to taste.

This is great on hamburgers,hot dogs and sandwiches.