​This chili is a sweet and spicy bowl of delicious health conscience food.  It is so amazingly delicious that you will forget about any mention of "health".  I am always trying to develop new spins on old recipes that are a bit healthier.  Although, it is difficult with my serious love for macaroni and bread.  While strolling through the produce section one morning, I saw some beautiful sweet potatoes and 100 ideas went through my head of what I could make with them.  Hash? Spicy chili fries?  Hmm?  Or just sweet spicy chili!  Tonia and I are not big fans of ground meat, so this would be a perfect substitution for beef or turkey.  It turns out this easy, delicious dish is extremely satisfying not to mention super healthy.  The marriage of sweet potatoes, beans and spices gives the perfect balance of sweet and heat!  

​I do suggest you make a double batch of this quick vegetarian chili, loaded with sweet potatoes, chili powder, peppers, cumin and beans, it's a giant celebration in a pot and it’s extremely addictive. 
 
Ingredients
3 sweet potatoes
3 tbsp olive oil
1 onion
1 clove garlic
2 Hungarian hot peppers
1 can dark red kidney beans, drained (or whatever beans you like)
1/4 tsp salt
1/4 tsp pepper
1/2 tsp cumin
1/2 tsp paprika
1 tbsp chili powder
scant 1/4 tsp cayenne pepper
2 cups chicken broth (or vegetable broth)
1 cup water
3 tbsp tomato sauce
1 ear of corn, kernels cut off (or 1/2 cup frozen corn)
1 handful of chopped parsley
 
Peel and cube the sweet potatoes and chop the onion.  Chop the peppers into small dice.   Peel and finely chop the garlic.  In a medium pot, heat up the olive oil, add the potatoes, onion and peppers.  Sauté until the onions are translucent.  Add the garlic, kidney beans and all the spices to the pan and stir well.
 
Then add the chicken or vegetable broth, water and tomato sauce.  Bring to a boil then reduce the heat and simmer uncovered for 40 minutes or until the sweet potatoes are soft.  Add the corn and parsley the last 5 minutes of cooking.

​This is perfect just as it is, but I bet it would be fantastic served with tortilla chips, cornbread or even coleslaw.  I am sure this Sweet Potato Chili will definitely become part of your regular dinner rotation as it is extremely Mangialicious!

​Rain drops on roses and whiskers on kittens, nah it's stuffed artichokes that are one of my favorite things.  My mom made these all the time when we were growing up.  That was one of the best things being from a Sicilian family, my friends went home for meatloaf and I was scraping my teeth along a delicious tender artichoke leaf filled with moist, tasty breadcrumbs.  Some people say it is tedious to eat an artichoke, pulling off each leaf one at a time; I say the best times in life are spent around the dinner table so what is the hurry.  And when you get to the heart, well no words can describe that yummy bite!  This is how I make artichokes, it is my mom's recipe, I am sure you will truly enjoy this.

​Ingredients
4 medium artichokes
2 c Italian breadcrumbs
1 large garlic clove, grated
1/2 c Parmigiano-Reggiano cheese
1 tsp salt
1/4 tsp pepper
2 tbsp chopped parsley
Drizzle of olive oil
 
Trim stems off the artichokes so they sit on a flat surface.  Save the stems.  Cut the top off, about 1 inch and then trim the pointed tips of each leaf to remove the thorns.  Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.  Set aside.
 
In a large bowl combine the breadcrumbs, garlic, cheese, salt, pepper and parsley.  Mix well.  Take the artichoke and open the leaves as much as you can and insert the breadcrumb mixture.  Start at the bottom and work your way up working around the artichoke.  Stuff to desired amount (I like mine full) and then shake off excess.  Continue with the remaining artichokes.
 
Cut the stems in half and place them on the bottom of a saucepan large enough to accommodate the artichokes.  Place the artichokes standing up on top of the stems.  Drizzle generously with the olive oil.  Add enough water to the saucepan to come 3/4 up the sides of the artichokes.
 
Cover the saucepan and bring to a boil. Lower the stove to a low simmer.  Cook until soft, at least 45 minutes.  Check the water periodically, you may need to add a little more if it evaporates.  It’s pretty hard to overcook these, but you do not want them to be dry so don’t undercook them and make sure it’s covered tightly.  The results are Mangialicious.

​These light velvety crepes melt in your mouth with just the right amount of cheese and that hint of mint which makes them mamma mia good!

Growing up in my big Italian family we had sauce for almost every holiday.  The only holiday I don't remember having sauce was Thanksgiving, and that is still the only holiday that I don't make sauce.  And when it is a holiday, which is different from your Sunday dinners, we make something delicious and homemade.  It is usually lasagna, ravioli or manicotti (mon-e-gauta for the real Italian in you).
 
​I can't remember the last time I had manicotti made with the boxed macaroni you buy at the grocery store.  It is most likely because once you try this, you will never go back to the thick tubes that you try to fill from both ends to make sure there is cheese in the middle.  I know that the thought of crepes scares some people, but once you get past the first two, it just rolls along.  

Makes ~24 Manicotti 
For the crepes
9 eggs - room temperature
2 1/4 c flour
2 1/4 c water
2 tsp salt 
For the filling
3 lbs Ricotta
3 eggs
1 bunch of fresh mint finely chopped
salt and pepper
 
3 quarts of your favorite homemade sauce
 
Crepe directions:
Combine all ingredients in a large mixing bowl.  Mix with a hand mixer until smooth.  Let mixture stand for 1/2 hour. 

Heat an 8" skillet over medium high heat.  Brush the skillet with butter.  Pour 2 1/2 to 3 tablespoons of the batter into the pan and rotate the batter around the pan.  Cook until the top is dry to touch, be sure the bottom does not brown.  If it browns then your heat is too high. 

You can place them offset on top of each other.  They will not stick together.  If you are making the crepes a day ahead of time them put plastic wrap between each crepe. 
 
Filling directions:
Put the ricotta cheese into a large mixing bowl.  Break the eggs into a separate bowl and whisk them up and add to the ricotta cheese.  Stir gently then add the chopped mint, salt and pepper.  Stir until well combined.
 
Putting them together:
Take a crepe and put about 1/3 cup of filling on one end.  Roll it over once and then pull the other end up over the top.  If you like your manicotti with more cheese, then add more filling, add as much or as little as you like for the filling.
 
In a large baking dish, put some of your favorite homemade sauce on the bottom.  Enough to cover the bottom.  Place your manicotti into the baking dish.  Pour just a little sauce on top, you do not want them swimming.  Cover with tinfoil. 
 
Bake in 350° oven for about 55 minutes until bubbly.  

​Some people like to top their manicotti with mozzarella cheese.  If you desire, uncover your manicotti after a 1/2 hour and sprinkle with grated mozzarella, place back in the oven and cook the remaining 25 minutes until the cheese is melted and bubbly.

​There are plenty of variations you can do with your manicotti.  You can add some cooked spinach when you are rolling.  Or you could break up some meatballs and add the meat when rolling.  You could remove some Italian sausage from the casing, crumble up and cook it, then add that when rolling.  As I say with any recipe, make it your own by adding your own special touches of things your family enjoys.  Anyway you put it together it will be Mangialicious!
 
These are best enjoyed surrounded by loved ones :)