Tuesday, May 17, 2011

Leeks...it's what's for dinner!

I know the blog is called "My Pretty Pink Mixer" and the majority of my recipes spotlight her...

due to giving up my other blog (RIP Food For Fuel) that highlighted more "healthful" meal recipes and because of my ever expanding waistline from baking so much...I've decided to start blogging some "delicious and healthy meals from start to finish" on here, as well. (Name that Food Network Star quote)

Sorry, pink mixer. I still love you.

Tonight's dinner menu includes HEB's finest "Original Rotisserie Chicken" alongside a Warm Spinach and Sweet Potato Salad.

I went a little crazy at Costco the other day and ended up buying a year's worth of sweet potatoes.  My thought process for this decision...
"I like sweet potatoes. I like baked sweet potatoes.  This box of sweet potatoes is really cheap.  Much cheaper than buying them individually at HEB.  I should definitely buy this 10 lb box of sweet potatoes."
Sweet potato, anyone?

So naturally, I've been trying to find new recipes to use up my sweet potatoes, besides my standard baked sweet potato medallions, sweet potato fries, etc, and found this recipe from Everyday Paleo.

Potatoes+bacon+spinach=yes, please.

Apples and spinach are a household staple around here.  Leeks, on the other hand, are not. I've never bought a leek (other than in pre-made spinach, potato, and leek soup) so I actually had to google "how to cut up a leek."  Thank goodnesss for Google

I used my hand-held mandolin to slice up 3 small sweet potatoes and followed the "you-tubed" instructions on how to clean, cut, and slice a leek.  

Now the good part.  Coat your sweet potatoes in a little coconut oil (or olive oil) and bake.  While they're baking, start frying the bacon. Oh, delicious yum.

Now remember when I said "I don't have a 'splatter screen' because I don't make bacon that often." I'd like to take that comment back and invest in one now.  I hate grease on my stove...even more hate grease on me. That is all.

Fry it up. Add the leeks. Toss. And enjoy!

I kind of "halved" the recipe.  Same amount of spinach (or more), 4 slices of bacon, 1 leek, and 3 small sweet potatoes.  I made the entire dressing recipe but only used part of it---and didn't have dry basil so I used fresh.  

Even the hubs was a fan.  But what's not to like about sweet potatoes and bacon?  


Warm Sweet Potato and Spinach Salad

3 cups peeled and diced sweet potatoes
1 tbsp coconut oil (or olive)
1 apple diced
8 strips of bacon, sliced
2 leeks, thinly sliced
6 oz fresh baby spinach

1/4 c olive oil
1 tbsp apple cider vinegar
1 tsp spicy brown mustard
pepper to taste
dash of cayenne
1 tbsp dried basil

Toss sweet potatoes in coconut oil and bake for 20 minutes at 400 degrees.  Meanwhile, fry bacon in pan.  Add sliced leeks and cook for 4-5 more minutes.  Pour bacon/leeks over spinach and toss, allowing the spinach to wilt.  Add baked sweet potatoes and chopped apple.  Pour dressing over and toss and serve. 

1 comment:

  1. this looks DELICIOUS. and THANK YOU for the comment on my blog! i really really appreciate the input!