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American Football Day: Interviews with Omaha Area former-NFL Wives

Guess what y’all?! American Football Day is an actual thing… and it’s HERE! American Football Day is annually observed on November 5th. It celebrates one of the United States’ most popular sports: football. American Football Day also marks the midpoint of the National Football League’s season. When we celebrate today, I hope we can look […]

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Sweet Potato Tacos:: The Taco You Never Knew You Wanted to Eat

Tacos

I could eat tacos all day, every day. Everyone can picture their favorite taco. For me, there is nothing better than a crispy flour tortilla filled with spicy ground beef, jalapeños, and corn salsa with white queso cheese drizzled on top and dripping out the sides.

Except sweet potato tacos.

Let me give you a little back story. My husband accepted a challenge several years ago to eat vegan for a month and then decided to extend it to a full year. One of our favorite meals to make is tacos, so we had to get creative with a vegan taco. My husband wanted something that took the place of meat but did not pretend to be meat. He still wanted the essence of a taco but not the let down of a “I still remember the taste of a meat taco and this doesn’t come close” meat substitute.

Enter the beautiful sweet potato. My husband decided to cut one up in really tiny cubes, toss them with a delicious chili powder blend, and bake the sweet potato bites until the outsides were crispy. The sweet and spicy crispy sweet potato bites, combined with all the other elements of a delicious taco, made my taste buds sing.

Sweet potato tacos have become a staple in our household and are something even this ground beef taco-loving lady looks forward to for dinner. Give these tacos a try and put your own spin on them. Get creative with your toppings. This recipe heats up well for leftovers, so you can have tacos for dinner and a taco bowl for lunch the next day. Be careful – you too will fall in love with sweet potato tacos!

Print Recipe
Sweet Potato Tacos
Sweet, spicy, and crispy sweet potato tacos as a vegan alternative to regular tacos!
Course Main Dish
Cuisine Mexican
Keyword Tacos
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Course Main Dish
Cuisine Mexican
Keyword Tacos
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Instructions
  1. Preheat oven to 425 degrees. Wash and dry sweet potatoes.
  2. Leave skins on potatoes or remove if you prefer skinless sweet potatoes. Both with crisp up. Cut up sweet potatoes into bite-sized cubes.
  3. Place sweet potato cubes in a large mixing bowl. Use as much olive oil as needed to coat all sweet potato cubes.
  4. Shake in taco seasoning of choice. Use enough to lightly coat all sweet potato cubes but not so much that you only taste the spices. You should be able to see the sweet potato cubes through the coating of taco seasoning.
  5. Spread sweet potato cubes over a baking sheet lined with foil. Make sure it is a single layer of sweet potato cubes with no cubes on top of each other. Add more seasoning if needed.
  6. Bake sweet potato cubes for 20-25 minutes or until crispy but not burnt.
  7. For tacos, place a light layer of cooked rice in tortilla, then add sweet potato cubes. Add jalapeño or pepper of choice. Add corn salsa or salsa of choice. Top with a light drizzle of sweet chili sauce and enjoy your delicious sweet, spicy, and crispy sweet potato taco!

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Pasta Carbonara:: 30 minutes and so easy!

Creamy pasta carbonara that is done in 30 minutes! This meal will feel very deluxe, however, it is an easy weeknight meal! We loved partnering with Burgers’ Smokehouse for this recipe video! Their bacon can be found at your local Hy-Vee.


Print Recipe
Pasta Carbonara
Pasta Carbonara
Course Main Dish
Cuisine Italian
Keyword Pasta
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Main Dish
Cuisine Italian
Keyword Pasta
Prep Time 5 minutes
Cook Time 30 minutes
Servings
Ingredients
Pasta Carbonara
Instructions
  1. Add one heaping tablespoon salt to six-quart water and bring to a rolling boil. Once boiling, add pasta and cook to al dente.
  2. Meanwhile, cut bacon into bite-size pieces and cook over medium-low heat. Render bacon and cook, stirring, until crispy - resist the urge to turn up the heat! This takes longer than usual, about 15 minutes.
  3. While pasta and bacon are cooking, whisk eggs until frothy and smooth. Add milk, pepper, and cheese. Mix to combine.
  4. Take bacon pan off the heat. Add diced garlic to bacon, stir, and let the residual heat cook the garlic for 1-2 minutes.
  5. Add the bacon and rendered fat to drained pasta. Toss to combine. Add egg and cheese mixture to hot, bacon-y noodles in about three batches tossing to combine with each addition.
  6. Top with fresh parsley. Pepper and salt to taste. Serve hot and wonder why you don't eat it every day!
Recipe Notes

*Note: Don't shake pasta after you drain. You want a little extra liquid with the noodles. You can always save a little pasta water before draining to use if needed. You need to time it so that the bacon is going into the pasta immediately after the pasta is done and then add the egg/cheese mixture when everything is still very hot.

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