Asian Slaw

• For the Dressing
• 1/4 cup honey
• 1/4 cup vegetable oil
• 1/4 cup unseasoned rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 tablespoon peanut butter
• 1/2 teaspoon salt
• 1/2 teaspoon Sriracha sauce (optional)
• 1 tablespoon minced fresh ginger
• 1 large garlic clove, minced (about 1 1/2 teaspoons)

• For the Slaw
• 1 small head shredded green or white cabbage (about 1 quart)
• 2 large carrots, peeled and grated on the large holes of a box grater (about 2 cups)
• 1 red bell pepper, thinly sliced
• 1 cup cooked and shelled edamame
• 2 medium scallions, finely sliced on a sharp bias
• 1/2 cup chopped or whole salted peanuts
• 1/2 cup loosely packed chopped fresh cilantro

Serve with grilled chicken and wonton strips for a complete meal. 

Hot Fudge

2 C sugar
1 C cream
4 T corn syrup
1 t vinalla
3-4 T cocoa powder
2 T butter

Boil all of the above ingredients until thick. It doesn't take too long. Serve over your favorite ice cream.

Cheesy Beef and Sweet Potato Mexican Casserole

• 2 Medium-large Sweet Potatoes (if you can buy the pre spiralized do it).
• 1 pound Lean Ground Beef
• 1 Large Onion, Diced
• 3 cloves (Large) Garlic, Minced
• 1 Large Red Bell Pepper, Diced
• 1 cup Frozen Corn Kernels
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (14 1/2 Oz. Size) Diced Fire-roasted Tomatoes (Do Not Drain)
• 2 cups Chunky Salsa
• 2 teaspoons Chili Powder
• 2 teaspoons Ground Cumin
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Mexican Oregano
• 1/4 teaspoon Cayenne Pepper (or More To Taste)
• 1/2 teaspoon Kosher Salt
• 1/4 teaspoon Ground Black Pepper
• Thick Corn Tortilla Chips, As Needed
• 8 ounces, weight Shredded Mexican Cheese Blend
• 4 ounces, weight Shredded Pepper Jack Cheese
• Sliced Green Onion And Chopped Cilantro, For Garnish (optional)
• Salsa, Guacamole, Sour Cream, To Serve (optional)

INSTRUCTIONS

Preheat oven to 375°F. Lightly spray a 9 x 13 baking dish with nonstick spray and set aside.

Peel and spiralize sweet potatoes, chopping just a bit to shorten very long strands. If you don't have a spiralizer, just dice the sweet potato into small cubes. Set aside.

In an extra-large skillet over medium to medium-high heat, brown beef with onion, breaking up any large chunks and stirring occasionally. When the pink color is almost gone from the beef, stir in garlic and cook for another 2 minutes. Stir in red pepper, corn, and sweet potato. Then add the beans, tomatoes, salsa, chili powder, cumin, paprika, oregano, cayenne pepper, salt, and black pepper, folding to combine. Turn heat down just a bit to medium and cook for about 15 minutes, stirring a few times. If you are using diced sweet potatoes rather than spiralized, you will need to cook this a bit longer. Just make sure that the sweet potato has softened.

Spread 2 cups of the beef mixture into the bottom of the prepared baking dish. Layer tortilla chips on top, slightly overlapping the chips. Drop half of the remaining beef mixture  by spoonfuls over the chips, and then spread it out into an even layer. Sprinkle half the Mexican cheese and half the pepper jack cheese over the beef mixture. Top with another layer of tortilla chips, followed by the remaining beef mixture and then the cheeses. 

Cover pan loosely with foil (so the foil doesn't touch the cheese) and cook for about 30 minutes, or until cheese is melted and the casserole is heated throughout. Remove foil, place pan under broiler, and broil until cheese is browned to your liking. Remove from oven and top with optional green onion and/or cilantro. Serve immediately with optional sour cream, guacamole, and/or salsa on the side.