Pesto Portobello Mushroom, or Chicken, Burgers with Marinated Roasted Tomatoes
So friends, I have a new friend.
The grilled sweet potato.
He’s darn good looking and way sweeter than you may be thinking.
He is packed to the brim with quinoa, black beans, peppers and corn. Topped with melty, ooey, gooey sharp cheddar cheese and diced avocado.
He’s slightly smoky and a little crisp from the grill.
But somehow he disappeared….
Sorry little buddy you were just too good.
Okay, enough. Sorry about that.
It has been a long couple days and I am running on not all that much sleep. I think it’s catching up with me. Going from Mountain to Standard to Pacific time all in a week has left my body a little confused and way too tired.
Plus, yesterday was one of those day. I was finally back in the kitchen after a whole seven days. Yes, seven days. I am not joking when I say that is record for me. Sure I cooked a decent amount in South Carolina, but no new recipes and nothing fun. So I was pretty happy to get back in the kitchen…..
Until… nothing went right.
The worst though? Trying to feel out my new light.
Taking photos in a new place where there is maybe a fourth of the light I am used to is trying to say the least. The photos were tricky, but I think it is just going to take some getting used to. Pray for me! I spent two hours on one dish today.
Oh and then I was talking to my mom and asking about which post to actually post today, since I for the life of me cannot decide. I rattle off two options, the potato skins or pasta.
This is wat she rattled back. “Chex Mix quinoa stuffed sweet potato skins or pasta?”
No mom, “Tex-Mex quinoa stuffed sweet potato skins or pasta.” Her response, “Ah Tieg, I don’t really understand. Why did you stuff Chex Mix and quinoa into a sweet potato?”
Welcome to my life. The first time she said Chex Mix instead of tex-mex I thought nothing of it since my mom is actually half deaf in both ears. I am pretty used to repeating myself a gazillion times. You guys should hear some of the stuff she make up in her head that she thinks we said. Sometimes it is so crazy and stupid you can’t help but laugh.
The second time though I was like, seriously? Come on. Chex Mix and quinoa stuffed into a sweet potato. I mean I know I do some crazy things, but that is a little crazier than normal.
My mom’s only excuse is that she has been pretty sleep deprived lately. They did have quite a weekend, flying from Charleston to Cleveland Saturday morning, and later in the day from Cleveland to Nashville, Nashville to Denver. In Denver they got into our pre-packed car at the airport and drove out to Hood, arriving at midnight Sunday night so my dad could start work at 4:45 am Monday morning.
Obviously if you are not up for grilling these can be made in the oven and will turn out just as sweet and yummy, but the grill does add a nice smoky flavor, plus they would make the perfect side dish or appetizer for tomorrow.
Whoa! The 4th is tomorrow!
Do you guys have your menus all planned out? Cause I don’t.
I guess I could make these French fry Bourbon Burgers or maybe these Peanut butter Burgers. Oh man or I could make these Buffalo Style Salmon Sliders. Definitely these Healthy Buffalo Chicken Dogs. Oh and I have to make these homemade Parmesan Garlic Zucchini Whole Wheat Focaccia Buns and the Everything Bagels Buns.
Plus, I need the red, white and blue fruit and brie pizza, these Caprese Nachos these corn fritters with coconut whipped cream and sweet honey bourbon sauce. Oh gosh and for sure these grilled espresso glazed doughnuts with mocho coconut ganache.
WAIT! And positively these Doughnut S’mores! Yes, need those.
Or actually, I am thinking maybe something completely new. The blog world has a lot a goodies floating around lately. Or maybe I will just make it all!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
You gotta have a good variety in my opinion! 🙂
Would frozen spinach work?
Frozen spinach will be great, just thaw before using. Please let me know if you have other questions. Hope you love this recipe! Thanks! ?
This recipe looks delicious! How do you recommend making these in the oven if we don’t have a grill?
You can just keep the oven and 400 and complete all of the steps in the oven, super easy! Let me know if you give the recipe a try, I hope you love it! xTieghan
These are SO good! I didnt grill the taders, but i cant wait to try it when it warms up! Oven worked great tho. I tweeked a few ingredients with what i had, and they turned out great. I had a blast making these. Thanks so much
Thanks Jenna! So happy you love the recipe!
I am obsessed with these! I made them one afternoon for my husband and I and we couldn’t get enough. I have shared your recipe with everyone I know who would love it and just shared it on my blog. THANK YOU for sharing!
Thanks so much, for sharing, Amy!
Does anyone know the nutritional information for this recipe? I need to know, per serving, the calories, the fiber and the fat.
Winter time in Australia,perfect time for your Tex Mex quinoa stuffed potatoes. Loved them more please
Yay!! Hope you love these, Judi! Thanks!
YUM!!! Those look amazingly delicious! I can’t wait to try them. Thanks for sharing.
Thank you, Karla!