Nothing says fall has arrived more than a whiff of pumpkins and sweet potatoes. KRAVE Jerky is a delicious way to beef up any potato – russet, red or sweet, mashed, au gratin or twice baked. Get creative!
4 Medium Sweet Potatoes – cleaned and dried
1 Tablespoon Olive Oil
Coarse Salt and Ground Pepper
½ Cup Spiced Pecans or Walnuts
1/4 Cup Reduced-fat Sour Cream
1 Scallion, sliced, for garnish
1 Bag KRAVE Black Cherry Barbecue Pork
Jerky – chopped
Preheat oven to 425 degrees. On a baking sheet, rub sweet potatoes with oil and season with salt and pepper. Bake 40-45 minutes or until tender then set them aside to cool (keep your oven on!)
Halve sweet potatoes lengthwise and scoop out 1/3 cup of flesh from each half. Mix with sour cream in a mixing bowl, mashing until smooth. Season with salt and pepper then stuff the sweet-potato skins with the mixture. Put filled sweet-potato skins back on the baking sheet then place in the oven until warm – about 15 minutes. Garnish with KRAVE Jerky, nuts and scallions!
Brrr…it’s starting to get chilly out! Good thing this recipe is full of spices that are sure to bring the heat and warm you up quickly. KRAVE Jerky can replace ground beef or turkey in any chili recipe, but we had to share our special chili recipe below with you.
1 Tablespoon Vegetable Oil
1 Large Red Onion – chopped
1 Large Yellow Onion – chopped
6 Garlic Cloves – minced
1 (6oz) Can Tomato Paste
3 Tablespoons Chili Powder
½ Teaspoon Ground Cinnamon
2-3 3.25oz Bags KRAVE Garlic Chili Pepper Beef Jerky – chopped
3 (14.5oz) Cans Diced Tomatoes in Juice
1 (12oz) Bottle Lager Beer
2 (14.5oz) Cans Kidney Beans – rinsed and drained
Coarse Salt & Ground Pepper
*Optional – Sour Cream or Plain Greek Yogurt, Chopped Scallions
In a Dutch oven or large (5-quart) heavy pot, heat oil over medium-high. Add onions and garlic. Season with salt and pepper, and cook, stirring occasionally, until softened, 3 to 5 minutes.
Add tomato paste, chili powder, chipotles, and cinnamon. Cook, stirring, until mixture has begun to brown, 2 to 3 minutes. Add KRAVE Jerky and cook an additional 5 minutes.
Add tomatoes with their juice, beer, and beans. Bring to a boil, and reduce to a rapid simmer. Cook over medium heat until chili has thickened slightly and beans are tender, about 5 minutes. Dollop with sour cream or Plain Greek yogurt and top with scallions – if desired!
Out with the old and in with the new! 7 is no longer the magic number for layered dip, but #jerkylove is! We dropped the cheese and sour cream and replaced with fresh ingredients that will keep your guests dipping for more. Get inspired from our recipe below or just use it as inspiration to make your very own. Only rule – no double dipping!
Serves: Hmm… that depends on how hungry your dippers are!
Your favorite salsa or pico de gallo
Low Fat Plain Greek Yogurt (used in place of sour cream)
1 3.25oz Bag Chili Lime KRAVE (chopped)
Use a small or medium sized bowl and layer away! We began with the guacamole, followed with spicy salsa, mango salsa, chopped Chili Lime #jerkylove, and finished with a heaping dollop of plain yogurt and a jerky dust garnish.
Layer as much or little as you like, serve with chips or veggies and enjoy!
Grilled flatbread is easy, quick and gourmet. Head to your local farmer’s market, pick up a selection of fresh veggies and light up the coals! We’ve kicked the nitrite-laden pepperoni to the curb and topped our flatbread with slices of tender #jerkylove.
Artisan Multigrain Crust
½ cup pesto
½ cup mozzarella cheese
1 3.25oz Bag of KRAVE Lemon Garlic Jerky, chopped
1 roasted red pepper, sliced
¼ red onion, sliced
¼ cup olives of your choice
Layer pesto on ready-to-go crust. Sprinkle with mozzarella cheese, chopped #jerkylove, roasted red peppers, onion and olives. Place on grill over low heat – not directly over flame – and cover. Every few minutes take a peek to be sure you don’t burn the crust. Once cheese is melted, remove from grill and let sit for three minutes before slicing. Easy as pie!