Clean Simple Eats Takes On Dinner Takes All!

 
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Tune in to see Clean Simple Eats on BYU TV at 7 pm MST on Wednesday, April 10th, in a cooking competition on Dinner Takes All. If you don't have BYU TV as a local channel, you can sign up for a free account here (click "sign in" and then "create new account”)!

If you’re new to the TV show, Dinner Takes All is basically Family Feud meets Top Chef. Our family competed against another family and had 1 hour to prepare our 5 course meal.

Download the entire cookbook of recipes from this season of the “Dinner Takes All.”

Our recipes, Chili-Lime Junkyard Fries (by CSE), Cowboy Caviar (by CSE), Double Double Peanut Butter Brownies (by Amy Newton), Mahalo Burgers (by Amy Newton), and Strawberry Spinach Salad (by CSE) are featured on pages 25-27 of the cookbook, linked above, and also for you below!

Big thanks to BYU TV and our host, Kelsey Nixon, for having us on the show!

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CHILI-LIME JUNKYARD FRIES

Prep Time: 20 minutes

Cook Time: 50 minutes–4 hours (less time if using an instant pot)

Total Time: 70 minutes–4 hours

Yields: 8 servings

Special Equipment: slow cooker or instant pot

CHILI-LIME JUNKYARD FRIES

INGREDIENTS

Chili-Lime Chicken

  • 2 Tbsp olive oil

  • zest and juice of 2 limes

  • 1 tsp coconut sugar

  • 1 tsp chili powder

  • 1 tsp cumin

  • 1 tsp paprika

  • 1 tsp garlic powder

  • 1 tsp sea salt

  • 2 pinches black pepper

  • 18 oz raw chicken breast

  • 1 cup yellow onion, chopped

Junkyard Fries

  • 38 oz raw sweet potatoes, skin on, cut into

  • 1/4-inch to 1/2-inch wedges

  • cooking spray for greasing

  • 4 slices turkey bacon, chopped

  • 1–1/2 cup mozzarella cheese, shredded

  • 1 jalapeno, chopped

  • 1 bunch chives for garnish

Fry Sauce

  • 1/4 cup olive-oil mayonnaise

  • 2 Tbsp ketchup

DIRECTIONS

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.

For Chili-Lime Chicken

In a medium bowl, combine the olive oil, lime zest and juice, coconut sugar, chili powder, cumin, paprika, garlic powder, sea salt and black pepper. Set aside. Add the chicken and onion to a slow cooker and pour the marinade over the top. Cook on low for 4 hours. If using an instant pot, reduce cook time to 10–12 minutes. Remove and shred chicken.

For Junkyard Fries

Slice sweet potatoes into wedges. Place the fries on prepared baking sheet in a single layer. Spray the tops with cooking spray, and sprinkle with sea salt. Bake for 20 minutes. Flip and return to oven to bake for another 15 minutes, until golden brown and cooked through. Remove from oven. Grease a medium sauté pan and heat over medium-high heat. Add the bacon and cook until crispy. Remove from heat and set aside.

For Fry Sauce

In a small bowl, combine olive-oil mayonnaise and ketchup. Whisk to combine. Set aside until ready to use.

Assembly

Top the sweet potato fries with the chili-lime chicken and cheese. Return to oven and cook for 5 minutes until the cheese is melted. Split into 8 equal portions, and top each serving equally with bacon crumble, jalapenos, chives, and fry sauce.

Enjoy warm with a fork.

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COWBOY CAVIAR

Prep Time: 20 minutes

Cook Time: 0 minutes

Total Time: 20 minutes

Yields: 4 servings

COWBOY CAVIAR

INGREDIENTS

  • 2 ripe avocados, peeled, pitted, and finely diced

  • 2 ripe tomatoes, finely diced

  • 1 1/2 cups frozen corn, thawed

  • 1 15.5-oz can black beans, drained and rinsed

  • 1 Tbsp olive oil

  • juice of 1 lime

  • 1 1-oz packet Italian dressing mix

  • (Kroger brand)

  • 1/2 cup cilantro, chopped

  • 1 bag Beanitos Hint of Lime White Bean Chips

  • 1 bag Stacy’s Parmesan Garlic & Herb

  • Baked Pita Chips

  • 1 bag blue corn tortilla chips

DIRECTIONS

In a large bowl, combine avocados, tomatoes, black beans, olive oil, lime juice, Italian dressing packet, and cilantro. Mix to combine. Serve with chips.

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DOUBLE DOUBLE PEANUT BUTTER BROWNIES

Prep Time: 20 minutes

Cook Time: 25–28 minutes

Total Time: 45–48 minutes

Yields: 6 servings

DOUBLE DOUBLE PEANUT BUTTER BROWNIES by AMY NEWTON

INGREDIENTS

  • 1/2 cup salted butter, melted

  • 1 cup sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2/3 cup all-purpose flour

  • 1/3 cup cocoa powder

  • 1 pinch salt

  • 1 cup semi-sweet chocolate chips

  • 1/2 cup powdered sugar

  • 1/2 cup creamy peanut butter

  • Frosting

  • 1/2 cup creamy peanut butter

  • 4 oz cream cheese, softened

  • 1/4 cup sugar

  • 1 1/2 cup Cool Whip

  • 1/4 cup chocolate chips

DIRECTIONS

Preheat oven to 350 degrees. Grease a 7x11-inch baking pan.

For Brownies

In a large bowl, mix the butter and sugar together with a hand mixer until light and fluffy. Add eggs one at a time, then add vanilla and mix to combine. Slowly add flour, cocoa powder, and salt and mix well. Stir in chocolate chips. Pour batter into the prepared pan and spread into an even layer. In a medium bowl, mix the powdered sugar and peanut butter together with a spoon until it forms a ball. Using your hands, roll the mixture into 24 small balls. Drop the balls into the brownie batter, evenly spaced. Bake for 25–28 minutes. Cool completely before frosting.

For Frosting

In a large bowl, using a hand mixer, beat together the peanut butter, cream cheese, and sugar until smooth. Fold in whipped topping and spread onto cooled brownies. In a small microwave safe bowl, melt chocolate chips in 30-second intervals until melted and smooth. Drizzle over the top of frosted brownies. Slice and serve.

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MAHALO BURGER

Prep Time: 30 minutes

Cook Time: 10 minutes

Total Time: 40 minutes

Yields: 12 servings

Special Equipment: 12 6-inch skewers

MAHALO BURGERS by AMY NEWTON

INGREDIENTS

  • 2 lbs lean ground turkey

  • 1/2 red onion, finely diced

  • 1 tsp Mrs. Dash seasoning blend

  • 1/2 tsp black pepper

  • 1 cup teriyaki sauce, divided into thirds

  • 1 fresh pineapple

  • 12 slices turkey bacon

  • 12 slices swiss cheese

  • 12 potato slider buns

  • 12 Tbsp olive-oil mayonnaise

  • 2 vine tomatoes, thinly sliced

  • 1 bunch green leaf lettuce

Preheat a grill or grill pan over medium-high heat. In a large bowl, mix the ground turkey, diced onion, Mrs. Dash seasoning, and black pepper. Form into 6 round patties, 1/4-inch thick. Place in a shallow pan, pour 2/3 cup teriyaki sauce over the patties, and allow to marinate for 30 minutes. Place the pineapple rings in a separate shallow pan and pour the remaining 1/3 cup of teriyaki sauce over the pineapple to marinate.

Heat a skillet or griddle over medium heat and cook the bacon until brown and crisp. Drain on a paper towel-lined plate and set aside until ready to use.

Grill patties over medium-high heat until cooked through, about 4–5 minutes per side. Place one cheese slice on each patty and cook until melted. Grill pineapple slices about 1–2 minutes per side.

Assembly

Spread each bun with 1 tablespoon mayonnaise and then top with 2 pieces bacon, tomato slices, turkey patty, pineapple ring, and lettuce leaf. Add the top bun and put a skewer through the burger. Serve immediately.

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STRAWBERRY SPINACH SALAD

Prep Time: 15 minutes

Cook Time: 0 minutes

Total Time: 15 minutes

Yields: 4 servings

STRAWBERRY SPINACH SALAD by AMY NEWTON

INGREDIENTTS

  • 1/4 cup olive oil

  • 1/4 cup apple cider vinegar

  • 1/2 cup honey

  • 1 Tbsp lemon juice

  • 1 Tbsp garlic, minced

  • 1/4 tsp cinnamon

  • 1/4 tsp sea salt

  • black pepper, to taste

  • 1/2 lb organic baby spinach

  • 1 cup pecan halves, toasted

  • 1/2 cup dried cranberries

  • 1/2 pound strawberries, stems removed and thinly sliced

  • 1/2 cup feta cheese, crumbled

DIRECTIONS

In a large mason jar, combine the olive oil, apple cider vinegar, honey, lemon juice, garlic, cinnamon, sea salt, and black pepper. Top with a lid and shake to combine. Set aside until ready to use. In a serving dish, layer spinach, pecans, dried cranberries, strawberries and cheese. Give the dressing a shake and drizzle over the salad. Toss and serve immediately.

 
Erika Peterson