Crispy Cheesy Beef Pockets, Loaded Sweet Potatoes, and Lemon Chicken Skewers

The method

1. 01

   Cook onion and garlic in oil until softened.

2. 02

   Add ground beef and cook until browned.

3. 03

   Stir in spices and tomato paste, cook for 1–2 minutes.

4. 04

   Add beef broth and simmer until thick.

5. 05

   Remove half of the beef mixture plain.

6. 06

   Add peppers and corn to the remaining beef, cook for 2–3 minutes.

7. 07

   For Crispy Cheesy Beef Pockets, layer beef with peppers and corn, cheese, and fold tortillas into triangles.

8. 08

   Brush with garlic butter and place seam-side down.

9. 09

   Bake at 400°F for 15–20 minutes, broil for 2–3 minutes until crispy.

10. 10

    For Loaded Sweet Potatoes, halve sweet potatoes, drizzle with olive oil and salt, place face down on an oiled pan.

11. 11

    Roast at 425°F for 35–45 minutes until tender and caramelized.

12. 12

    Mix chipotle sauce ingredients and spread on flipped potatoes, top with reserved beef, avocado, crushed chips, and parsley.

13. 13

    For Lemon Chicken Skewers, marinate cubed chicken in olive oil, white wine, lemon juice, bouillon, salt, and black pepper for 1 hour.

14. 14

    Toss chicken in breading, skewer, and grill over medium-high heat for 4–5 minutes per side or bake until cooked through.

15. 15

    Brush with lemon butter before serving over salad or rice.