Country Cookin was back on the air today and we made Grilled Asparagus and Zucchini Pasta and Healthy Grilled Sweet Potato Nachos. Healthy Grilled Sweet Potato Nachos Ingredients For the nachos 2 large sweet potatoes 1 tablespoon olive oil 1 teaspoon each chili powder and cumin 1 14-ounce can refried black beans (I like Amys Organic brand) 1 cup frozen sweet corn 3 oz. multigrain tortilla chips (enough for a single layer) chopped cilantro for topping crumbled Cotija cheese for topping For the cheese sauce: ½ teaspoon butter 1 large clove garlic, minced 1½ cups milk 2 tablespoons flour ¼ teaspoon salt - more to taste ½ cup shredded cheese of choice (I used Monterrey Jack) Instructions 1. Sweet potatoes: Turn the grill on to medium high heat. Wash the sweet potatoes and pierce with a fork. Wrap the sweet potatoes in a paper towel and microwave on high for 4 minutes. When cool enough to handle, cut sweet potatoes into wedges and toss with the olive oil, chili powder, and cumin (+ salt to taste). Transfer sweet potatoes to the hot grill and grill for a few minutes on each side until roasty and delicious. 2. Nacho assembly: Meanwhile, heat the refried beans on the stove or in the microwave until warmed through and roast the corn in a dry nonstick skillet until golden brown (see notes). On a large platter, arrange the chips in a single layer. Top with the sweet potato wedges, black beans, and corn. 3. Cheese sauce: melt the butter in a small saucepan. Add the garlic and saute for 1-2 minutes. Add ¾ cup milk and heat until simmering. Whisk the remaining ¾ cup milk with the flour; add to the saucepan and stir until smooth and thick. Remove from heat and whisk in the salt and the cheese until melted. Drizzle the cheese sauce over the nachos and top with cilantro and Cotija cheese. Grilled Asparagus and Zucchini Pasta Ingredients: 2½ cups dried rotini pasta Juice of 2 lemons ½ cup of olive oil 1 bunch of asparagus 2 medium zucchinis, sliced in half Vegetable oil for brushing Salt and pepper Instructions: 1. Bring a large pot of water to a boil and cook pasta according to the package. Once pasta is done cooking, drain well and place in a large glass bowl. 2. In a measuring cup, whisk together lemon and olive oil. Set aside. 3. Turn on grill to high and brush asparagus and zucchinis with vegetable oil. Sprinkle salt and pepper on the vegetables then place on the grill. 4. Grill until vegetables are tender and have grill marks. They shouldnt take very long, 7 minutes at the most. 5. Once veggies are done, let cool enough to touch then cut asparagus into 1-inch long pieces and slice zucchinis into half-moons. 6. Add veggies to the glass bowl, pour olive oil mixture on top and toss well to coat. Add more salt and pepper, if desired.
Posted on: Mon, 04 Aug 2014 19:16:17 +0000
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