We have a savory recipe today!! Duh…you can see the oozes of cheese and spices in your face 🙂 It’s Fall and we are jumping into comfort dish territory and I am uber excited for those yoga pants and blanket on the couch time. Also…sweet potatoes and apples?? Yes please!! This spiralized sweet potato and apple enchilada pulls together some of fall’s veggies (and fruit) into a mexican-inspired dish.

I recently got the new KitchenAid Spiralizer attachment for the Stand Mixer and I was excited to start making ‘noodles’ of all my veggies. If you have yet to make veggie noodles, it’s extremely easy with this spiralizer attachment. Equipped with multiple blades and peeler, you can peel, core and spiralize just about any vegetable you like (think zucchini, apples, sweet potatoes, peppers, squash). I just love how it makes veggies fun to eat in different ways!

As I was getting ready for my maternity leave, I was on the hunt for freeze-able meals that will also nourish us during those first few weeks. I made a black bean lentil chili, a chicken enchilada lasagna and this spiralized sweet potato and apple enchilada. By far this was my favorite as not only did it give me a chance to play with my new spiralizer, it was also beautiful (I love all the colors!) and easy to put together.

You simply layer corn, beans, spiralized apples and sweet potatoes, cojita cheese and more cheese, in between tortilla layers and spicy enchilada sauce. Warm, ooey-gooey melty cheese and an amazing blend of flavors. 

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Spiralized Sweet Potato and Apple Enchilada

Ingredients

• 2 large sweet potatoes, spiralized
• 2 medium apples, spiralized
• ½ cup chopped onions
• 2 garlic cloves, minced
• 3 cups enchilada sauce (homemade or store bought)
• 10-12 wheat tortillas
• 1 can (15 ounce) black beans, rinsed and drained
• 1 can (15 ounce) corn, rinsed and drained
• 2 cups cojita cheese, chopped
• 2 cups shredded Mexican cheese blend
• Toppings: Sour cream, avocado/ guacamole, green onions

Instructions

Preheat oven to 400 degrees F. Spray a KitchenAid® Ceramic 4-Piece Nesting Casserole Set with cooking spray and set aside.

In a medium saucepan set over medium heat, combine the spiralized sweet potatoes, apples, onions and garlic. Cook stirring occasionally until onions are fragrant and sweet potatoes are tender, 3-5 minutes. Remove from heat.

Spread about 3/4 cup enchilada sauce in the prepared casserole dish to coat the bottom of the dish. Top with tortilla to cover the entire bottom (I cut the tortillas in half to help layering).

Next, top with about half of the black beans, half of the corn and half of the sweet potato mixture. Add a third of the cotija cheese and a third of the Mexican cheese blend. Repeat the layering with a second layer of tortillas, then sauce, beans, corns, sweet potato mixture and another third of cheeses.

Finally top with a final layer of tortillas and the rest of the sauce.

Cover the dish with aluminum foil and bake for 30 minutes, until the cheese is bubbly. Uncover the dish and top with the rest of the cheeses. Bake for additional 15-20 minutes until the sweet potatoes are cooked thoroughly and cheese is bubbly.

Let casserole cool for a 10 minutes before serving.

Top with sour cream, avocado (or guacamole) and green onions.

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This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content!

The post Spiralized Sweet Potato and Apple Enchilada appeared first on A Classic Twist.

It’s grilling season!! And we are having a hot dog party today folks. I know it’s weird for this part of the interwebs, but it is what it is. This recipe for hot dogs with grilled corn relish and chipotle mayo is perfect to celebrate the dads in your life this Father’s Day!

I was looking for a way to celebrate the hubs this Father’s Day since he is already such an amazing dad to our little man coming soon. While thinking about presents for him, I realized now that it is summer, his favorite activity besides mowing the lawn, is grilling. He loves his little weber grill we’ve had for years during our apartment living days but now that we live in a house and he has lots of man space, he needs a man sized grill. And this lady got him one for Father’s Day!!

You should have seen his eyes when the grill dropped at our door step. I think it was Christmas all over again. It must be a guy thing as he was all about the specs of this KitchenAid grill with 4 stainless steel gas burners. Needless to say he loved it!

And because of that, all we’ve had for the past week has been grilled; from steak and hot dogs to grilled pizza and grilled fruits for dessert. I’ve even been permitted to use it to make some ‘girly’ recipes on his grill and will be sharing some of them with you over the next few weeks.

First up were these dressed up hot dogs. I love hot dogs (well beef dogs since I don’t eat pork) but I do find them boring with just ketchup and mustard. And nothing is stopping us from dressing up our hot dogs on a daily basis folks. I whipped up a fresh grilled corn and pineapple relish to go with these hot dogs and topped them with a simple chipotle mayo. See? That was not hard right?

It was such a great combination of flavors with the sweet pineapple corn relish and a little heat from the chipotle mayo. It took the hot dogs to a whole new level and it’s seriously the level you want to be at this summer. Even the hubs declared these were the best hot dogs he’s had and never knew you could take hot dogs beyond ketchup and mustard.

So folks, make these hot dogs with grilled corn relish and chipotle mayo for your men (ahem, yourself I mean) this weekend as you celebrate the wonderful dads, grandfathers, brothers, uncles and father figures in your life.

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Yield: 5 hot dogs

Hot Dogs with Grilled Corn Relish and Chipotle Mayo

Prep Time 25 minutes

Cook Time 15 minutes

Total Time 40 minutes

Ingredients

For Grilled Pineapple Salsa

Toggle ingredient group

• 1 poblano pepper, grilled and chopped (or use 2 jalapenos)
• 1 ear of corn, grilled
• 2-3 slices pineapple, grilled
• ½ cup white onions, chopped
• 2 tomatoes, diced
• 1 garlic clove, minced
• 1/3 cup cilantro, chopped
• 1 teaspoon grated ginger
• Juice of 1 lime
• Salt to taste

For Chipotle Mayo:

Toggle ingredient group

• 2 chipotle peppers in adobo sauce, chopped
• 3 tablespoons mayonnaise

For Hot Dogs:

Toggle ingredient group

• 5 beef hot dogs
• 5 hot dog buns

Instructions

Start by making the pineapple salsa. Grill the pineapples, poblano peppers and corn on your grill. Once cooked, chop each and place in a medium bowl.

In a small bowl, soak the chopped onions in cold water for 15 minutes. Drain onions and add to grilled mixture. Toss in the tomatoes, garlic, cilantro and ginger. Mix until well combined. Add in the lime and salt and pepper to taste. Let salsa sit while you assemble the hot dogs. You will have more salsa than you need for the hot dogs. Enjoy leftovers with chips.

In a small bowl, combine the chipotle peppers and mayo. Mix well. Season with salt and pepper to taste.

Grill hot dogs until well cooked. Assemble in buns. Top with grilled salsa and mayo. Enjoy immediately.

Making this Recipe?

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Disclosure: I received the grill from KitchenAid for recipe development purposes.

The post Hot Dogs with Grilled Corn Relish and Chipotle Mayo appeared first on A Classic Twist.

Oh, you are NOT being fooled friends, this is indeed me with a grilled cheese sandwich in your feed. Why? For no other reason than I NEED to share with you my ultimate grilled cheese sandwich recipe. And apparently it is National Grilled Cheese Month!

Like a whole month dedicated to cheesy goodness and crunchy bread. Who doesn’t love a good grilled cheese sandwich? NO ONE right? (except maybe aliens?… But who knows what they eat up there).

I recently received an array of Kerrygold’s finest cheeses and couldn’t think of a better way to enjoy them than with grilled cheese sandwiches for every meal (okay maybe two meals!). I don’t remember when I started putting fresh tomatoes with a sprinkle of sea salt on my grilled cheese sandwich but it started a trend and now neither the hubs nor I make one without fresh tomatoes (especially summer’s heirloom tomatoes!!!). It seriously takes your sandwich to a whole new level. 

It’s almost unnecessary for me to walk you through the making of this avocado tomato grilled cheese sandwich. Like everyone knows how to make one right?

Just grab your favorite bread (white, sourdough or in my case a local bakery favorite with cheddar), slather with butter, top with your cheese (I use at least two different cheeses, one super melty-like Kerrygold’s sweet cheddar and an aged cheese like their Dubliner), tomatoes, avocado slices, and a whooping crack of fresh pepper and sea salt.

Grill those up on a hot skillet until cheese is melty and runny and you are good to go with your ultimate grilled cheese sandwich! Dinner or lunch in 10 minutes or less with lots of happiness.

What’s your ultimate grilled cheese sandwich? I want to know (and try!).

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Yield: 2 sandwiches

Avocado Tomato Grilled Cheese Sandwich

For the ultimate grilled cheese sandwich, add avocado and tomatoes! It takes your sandwich to the next level.

Prep Time 10 minutes

Cook Time 7 minutes

Total Time 17 minutes

Ingredients

• 4 slices of your favorite sandwich bread (white, sourdough etc)
• 2 tablespoons Kerrygold butter
• a few slices of your favorite cheeses (I used Kerrygold sweet cheddar and Dubliner)
• 1/2 avocado, sliced
• 1 tomato, sliced
• Sea Salt and Pepper to taste

Instructions

1. Spread about 1/2 tablespoon butter on one side of each slice of bread.
2. On the unbuttered sides of the bread, stack your cheese slices, avocado and tomato. Finish up with a dash of cracked pepper and salt. Make a sandwich of your slices.
3. On a hot skillet or fry pan, place sandwich, butter side down, and cook with a lid for 3-4 minutes or until golden and cheese starts to melt.
4. Flip sandwich over and cook for additional 2-3 minutes until golden and cheese has melted.
5. Cut in half and enjoy.

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Share it with us on Instagram using #aclassictwist so we can see what you are baking up in your kitchen!

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