Chipotle Pepper Pockets with Avocado Crema

My favorite thing about Super Bowl Sunday food is definitely the apps. It's my favorite way to eat, sampling a variety of different foods small-plates style. On this particular Sunday of the year, the spread is not usually very healthy, full of chicken wings and dips and soaked in a sea of cheesy goodness. Hey, I'm not complaining! I love it as much as the next person. But it is nice to have a healthier option that's not your token veggies and dip. Cue these chipotle pepper pockets.

I've made these a few times and they are a crowd pleaser, something that people bring up weeks after the party. Not only are they healthy, they are jam packed with flavor! 

If you haven't used it already, adobo paste is awesome. I used the brand Doña María, add water and brown sugar, and it's a great sauce for taco meat or anything else you can think of. Add a little cayenne, or chipotle peppers in this case, to spice it up and it's all the better.

Chipotle Pepper Pockets with Avocado Crema 

Makes 12 pockets

1 red bell pepper

1 green bell pepper

1 yellow onion 

1 1/2 chipotle peppers in adobo sauce, finely diced (1 small can)

1 tablespoon of adobo paste 

3 tablespoons water 

2 teaspoons brown sugar

Phyllo dough

Avocado Crema 

2 ripe avocados

1 cup plain Greek yogurt 

1/4 cup cilantro, finely chopped

2 limes, Juiced

1/2 teaspoon cumin

1 clove garlic

Preheat the oven to 375°F. 

Heat a pan with some olive oil over medium heat. Add to your diced onions and sauté for 2 to 3 minutes until they are beginning to look translucent. Then add your diced red and green peppers, and sauté for another seven minutes until vegetables are soft and beginning to brown. 

Then, add the chipotle peppers and sauté until fragrant. Add the adobo paste, water, brown sugar and mix until the sauce is set. Remove from heat and prepare the pockets. (Note: this mixture will be very spicy! That is a good thing, it allows the crema to have it's amazing cooling effect.)

Cut the phyllo dough into about 4 inch wide strips. 

Arrange them in alternating directions in each cupcake tin, three strips to each tin.

Fill each pocket with your vegetable mixture and fold the strips over to seal the pocket. 

Bake in the oven for 20 minutes. Allow to cool if you minutes before you add the crema.

While your pockets are baking, make the avocado crema. Add all the ingredients in to a blender, and blend until smooth. When the pockets are cool enough, put a dollop of the crema  on top and serve immediately. Enjoy!

Sweet Potato, Pear and Paprika Soup

My favorite thing about winter cuisine is by far the soup factor. On a weekday though, the last thing I want to do it commit my evening to cooking; when I find a soup that is both ridiculously delicious AND time conservative I feel compelled to share it with the world.

You really should try this one. Not only is it easy, it's vegan and super low cal at about 236 calories per [giant] bowl. Plus, the leftovers are just as good:)

I had a few different types of paprika to choose from (spoiled, I know!). I tend to stick with hungarian paprika, which I just found out had 8 different grades. I used one of the "edesnemes" variety in this soup. If you're interested (I was!) about the differences between paprikas to better inform your culinary choices! :)

Sweet Potato, Pear, and Paprika Soup

About 4 servings, 236 calories per bowl

(Adapted from Naturally Ella)

1 Vidalia onion

3 sweet potatoes 

1 pear

3 tsp Paprika

1 tsp cinnamon

3 cups vegetable broth (more or less for your desired consistency)

1 can of lite coconut milk

Optional: toasted pecans, croutons, gorgonzola cheese

First, dice the onion and put it in a dutch oven with some olive oil. Sauté for about 10 minutes on medium low heat until the onion is soft and beginning to caramelize.

In the meantime, peel and dice your potatoes into about 1 inch cubes. Do the same with your pear. Add the sweet potato, pear, paprika, cinnamon, salt and pepper to the pot. Sauté for about a minute to get the flavor out of the spices. Then, add your vegetable broth and coconut milk. Make sure the potatoes are covered with liquid.

Bring to a boil. Cover and simmer for about 15 minutes until potatoes are very soft. Use an immersion blender to blend of the soup. Serve topped with toasted pecans, gargonzola cheese, or croutons, or all 3!

Resolutions

My resolutions for the new year? As always, there are way too many. 

1. Get in TRI shape! Just signed up for the Pleasant Prairie Sprint Triathlon in June. Very excited!

2. Take more pictures... that are not just of food. Haha. I talked to my sister about doing one of those photo-a-day challenges, since she just got a nice Canon EOS for Christmas.

3. Read more. Now that I am in a book club, which I am LOVING already, I have that motivation I need to get back into reading. I've read 4 books (including the Hunger Games series) already in the past week and a half, and have started on book number 5. It feels great to read again, though I will enjoy it when my dreams move on from being chased by Peacemakers in the Capitol and not being able to use my bow and arrow.  I joined goodreads.com, and have already started reviewing books I have recently read.

Mockingjay, by Suzanne Collins

The Light Between Oceans

4. Get a puppy. Approximate arrival date: April 15!

5. Play the piano more. I love to play... I just have to make the time to do it.

6. Keep blogging. 

Now, off for a run to kick start my training, then lunch with my friend Katie at a Bosnian place for an adventure, then downtown for a show with the family and boyfriend. Plenty of photo and blog ops. 3/6... Not bad for the second day of the year:)