Hi everyone, Over the years I blended a few recipes for our tacos. First for those who fear the chipotle, don't worry, it's just in the chipotle tomatillo salsa. So you can substitute your own salsa Originally we just made onion and chard tacos which like the salsa came from everyday Mexican by Rick bayless. But one day we were over at my SILs house and she served a black bean sweet potato taco with a cabbage slaw. All very good, but missing my husbands favorite cheese topping and a little of the smoky heat of the salsa we like as she used a classic rojas sauced mixed with a cashew cream to flavor the potato mixture. I've included a link to her taco inspiration at the bottom. Anyway the next time we made our tacos we ended up adding roasted spiced sweet potatoes and continue to do so to this day.. Rick bayless's Carmelized onion and Swiss chard taco 2 bunches of Swiss chard, thick lower stems removed ( although if I'm not making soup in the future I will add the stems to the tacos and just add the stems first cook for about 5 minutes before I add the ribbons ) 1 1/2 tbl. oil, lard or bacon drippings ( adjust for your own dietary concerns, my vegan sil just cooks everything in a homemade veggie broth no oil) 1 1/2 large onions. thinly sliced 3 garlic cloves, finely chopped 1 tsp. red pepper flakes (add more or less depending on how spicy you like it) 1/2 cup chicken or vegetable broth (water works too) Salt 16-20 warm corn tortillas 1 cup (4 ounces) Queso Fresco or other fresh cheese such as feta or goat cheese Smoky Chipotle Salsa for serving (recipe below) Slice the chard into 1/2-inch ribbons. Heat the oil in a large skillet over medium heat. Add the onion then cook until golden brown. To the onions add the red pepper flakes and garlic. Stir for about 20 seconds until you are hit with the aroma of the garlic then immediately add the broth or water, 1/2 teaspoon salt and the greens. Adjust the heat to medium-low then cover the skillet. Cook until the greens are almost tender. For Swiss chard this will be about 5 -7 minutes. ( in a pinch we've subbed beet greens and kale) Uncover the pan, adjust the heat to medium-high then cook until the juices have reduced significantly and merely glaze the greens. Taste and add salt if you think it needs it. Serve with the corn tortillas, crumbled fresh cheese and Chipotle salsa. Sweet potato addition: before starting greens : 2 large orange sweet potatoes or yams, cubed about 1" Juice from a lime (1/2 to 1 whole lime depending on your flavor preferences) Spices to taste: cumin, smoked paprika, chili powder 1/2 tbsp oil Place a rack in the center of the oven and preheat oven to 400 degrees F. Put sheet pan in oven while it preheats. Meanwhile in a bowl place the cubes of sweet potato, 1/2 tbsp of oil, dash of smoked paprika, dash of cumin, dash of chili powder and pinch of chili flakes, and lime juice. Toss together until all of the potato chunks are coated. Place on the preheated rack and return to oven. Bake until softened through and toasted brown. about 40 minutes. I usually flip the potatoes at 15 and 30 minutes to ensure even cooking. Remove from the oven and let stand when cooked through. Salsa: 3 garlic cloves, peeled 4 medium tomatillos, husked, rinsed and cut in half 2 canned chipotle chilies Place a large non-stick skillet over medium-high heat. If it is not a non-stick, Rick Bayless recommends placing a layer of aluminum foil on the bottom. Place the garlic and tomatillos (cut side down) in the skillet. After about 3-4 minutes the tomatillos should be well browned. Turn everything over and brown on the other side. After another 3-4 minutes the tomatillos should be completely soft. Place the garlic and tomatillos into a blender or food processor, along with the chilies and 1/4 cup water. Blend to a coarse puree. Taste and adjust for salt if you like. We don't particularly care for cilantro in our house but I'm sure others would prefer some in this salsa. Pour into a dish and let cool before serving. We tend to keep toppings very plain on these in just the salsa and a light dusting of really good quality cheese but top however you'd like. Also a delicious sweet potato taco( SIL inspiration) can be found here: http://thursdaynightsmackdown.com/2008/03/16/tacogate-2006-sweet-potato-red-chard/ This post was edited by NashvilleBuild42 on Tue, Feb 18, 14 at 2:41

cat , not sure if roc is still on vacation with her DH. Haven't talked to her in a month ! Will send an email and see. Love the Boathouse and maybe the leaves would be changing at that time. sj...hugs to you !! I am so glad that you like the Tradewind. Did you see my KAW venting ???? I will go look for it and get it back on the front page. :) GW...it would be so nice to meet you too ! It looks like this might happen !! c

My mom's birthday lunch was this weekend, and we decided to bring pies instead of standard cake. It became a 5-kid project. They love to make pie. This was their first try at a crumb top crust and missed the instruction about protecting it with foil...Oh, well. It was a little dark, but didn't affect the taste.

motherof3..I would LOVE to meet you. I have had the pleasure of getting together with of GW Kitchen folks in NYC . You let me know when you are going to be in AL and we will make it happen. What fun !! War Eagle ! :) t4all...thank you for the wonderful wishes. So generous of you. I appreciate all the lovely compliments everyone has posted. I do love to share bread making. It is a fun hobby for me. DH is definitely a keeper. If you need help/have questions about the sourdough please ask me..can send email if you want. And please post your results here !! peony thank you !! It is yours :) ...cat_mom is a card no ???