London | Evolving Table

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RIP to every soggy sweet potato I've made 😮 (recipe below or google "evolving table roasted sweet potatoes") I spent way too long wondering why my Roasted Sweet Potato Cubes never actually got crispy, and it turns out the fix was a tablespoon of cornstarch sitting in my pantry the whole time. It soaks up the surface moisture and then mixes with the oil to build that beautifully crunchy browned crust. Crispy edges, soft middles, and they go with just about any dinner. RECIPE: https://www.evolvingtable.com/roasted-sweet-potato-cubes/ Crispy Roasted Sweet Potato Cubes Recipe 2 pounds sweet potatoes, peeled and cut into ¾-inch cubes 2 ½ tablespoons avocado oil (or olive oil) 1 tablespoon cornstarch 1 ½ teaspoons paprika (sweet or smoked) 1 teaspoon garlic powder ½ teaspoon ground cumin ⅛ teaspoon ground cinnamon 1 ¼ teaspoons salt ½ teaspoon black pepper Parsley or cilantro, optional Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the sweet potatoes with the oil in a large bowl until evenly coated. In a small bowl, mix together the cornstarch, paprika, garlic powder, cumin, cinnamon, salt, and black pepper, then sprinkle it over the oiled potatoes and toss until evenly coated. Spread the potatoes onto the baking sheet in an even layer and bake for 30-35 minutes, flipping after 20 minutes, until tender and crispy on the edges.

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Taco Tuesday's about to get a little spicy around here 😏 (full recipe below or google "evolving table jalapeno popper smashed tacos") If Justin ever goes missing at a party, he's hovering over the popper tray. So when I told him I was turning them into taco night, there were zero complaints. The one thing I had to figure out? A creamy filling that didn't feel like an appetizer (this IS still dinner). Cream cheese, Greek yogurt, and a squeeze of lemon did the trick. The beef gets crispy right on the tortilla, the cheddar melts into it, and honestly that garlic cream cheese on top might be the best part. RECIPE: https://www.evolvingtable.com/jalapeno-popper-smashed-tacos/ Jalapeño Popper Smashed Tacos Recipe 4 ounces bacon (about 4-5 slices) 1 pound 85/15 ground beef 1 small jalapeño, seeded and finely diced 2 small jalapeños, thinly sliced, optional 1 teaspoon paprika 1 teaspoon garlic powder 1 teaspoon salt, divided ½ teaspoon black pepper, divided 10 street taco flour tortillas 1 ¼ cups shredded cheddar cheese 6 ounces cream cheese, softened ½ cup full-fat plain Greek yogurt 1 garlic clove, minced 1 tablespoon lemon juice 2 tablespoons thinly sliced chives Cook the bacon until crisp in the air fryer, oven, or a skillet, then crumble and set aside. In a large bowl, mix the ground beef with the diced jalapeño, paprika, garlic powder, ¾ teaspoon salt, and ¼ teaspoon pepper. Divide the meat into 10 portions and press each one in a thin, even layer all the way to the edges of a tortilla. Press a few jalapeño slices into the meat if you want extra heat. Heat a large skillet over medium-high. Working in batches, place the tortillas meat-side down, press firmly with a spatula, cook 1 minute, press again, then cook 2 more minutes until the meat is browned and crisp. Flip, sprinkle each with 1-2 tablespoons of cheddar, and cook 1-2 minutes more until the cheese melts and the tortilla is toasted. Meanwhile, mix the softened cream cheese, Greek yogurt, garlic, lemon juice, ¼ teaspoon salt, and ¼ teaspoon pepper until smooth. Spread the garlic cream cheese over each taco, top with the crumbled bacon and chives, and serve right away.

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Dump it in, walk away, dinner's done 👏 (full recipe below or google "evolving table marry me chicken pasta bake") This Marry Me Chicken Pasta Bake is one of those recipes I almost feel guilty calling a recipe. Raw chicken, dry pasta, sun-dried tomatoes, garlic, and broth go into the dish, and 45 hands-off minutes later you stir in the half-and-half, Parmesan, and fresh basil. Justin ate his straight out of the baking dish with a fork and bubs kept signing for ""more""- so I'm going to call that a win 😅 RECIPE: https://www.evolvingtable.com/marry-me-chicken-pasta-bake/ Marry Me Chicken Pasta Bake Recipe 1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces 16 ounces penne, rotini, or cavatappi pasta 4 ½ cups chicken broth 7 ounces oil-packed sun-dried tomatoes, drained and chopped, 1 tablespoon oil reserved 4 garlic cloves, finely minced 1 teaspoon salt ¾ teaspoon black pepper ½ teaspoon paprika ½ teaspoon dried thyme ½ teaspoon dried oregano ¼ teaspoon red pepper flakes, optional ¾ cup half-and-half, at room temperature ½ cup grated Parmesan cheese ½ cup fresh basil leaves, loosely packed and torn Preheat the oven to 375°F and spray a 9x13-inch baking dish with nonstick cooking spray. In a small bowl, stir together the salt, pepper, paprika, thyme, oregano, and red pepper flakes. Layer the pasta, sun-dried tomatoes with the reserved oil, and garlic in the baking dish, then arrange the chicken on top. Pour in the chicken broth and sprinkle the seasoning mixture evenly over the top. Press the chicken and pasta down so everything is immersed in the liquid. Cover tightly with foil and bake for 40 to 45 minutes, stirring once halfway through and re-covering, until the pasta is tender and the chicken reaches 165°F. Remove the foil and stir in the half-and-half, Parmesan, and basil until the sauce is creamy. Let it rest for 5 minutes, top with extra basil and Parmesan if you'd like, and serve right away since the pasta keeps absorbing liquid as it sits.