TEA TIME & TWO OF THE BEST RECIPES NO ONE WATCHED

Marcy Inspired

Marcy Inspired revisits three underrated favorites: a soothing Ginger Cinnamon Tea, flavorful Stuffed Sweet Potatoes with chipotle and black beans, and bold Pico de Pollo Sandwiches with tequila-lime chicken and melty cheese. Easy, comforting, and perfect for cozy days.

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Ingredients

Ginger Cinnamon Tea

4 to 6 cups Of water
2 Sticks of cinnamon
few slices of ginger root
Lemon peel
honey for sweetening

Stuffed Sweet Potatoes

3 Sweet potatoes
1 can Of black beans, rinsed and drained
1 Can of whole kernel corn, drained and patted dry
2 oz. cream cheese
1/4 cup sour cream
1/2 Yellow or white onion, finely chopped
1 tbsp. Butter
2 or 3 Chipotle peppers in adobo sauce, finely minced
Shredded cheddar cheese, enough to top each sweet potato
1 tsp. Salt
Mexican seasonings (cumin, chile powder) to taste

Pico de Pollo Sandwiches

6 Half chicken breasts, semi pounded and grilled
6 Mexican bolillo rolls
12oz or 1 ½ cups of pico de gallo
6 Thick slices of munster cheese
½ cup Of lime juice
½ cup Of white Tequila
6 whole green chiles, roasted and split open (optional)

Instructions

Ginger Cinnamon Tea

Place all ingredients in pot and bring to boil.
Reduce to very low, cover and let steep for 15 minutes.
Pour into cup, sweeten with honey, & enjoy!

Stuffed Sweet Potatoes

Preheat oven to 350º and bake sweet potatoes 45 mins. to an hour, depending on size.
While sweet potatoes are baking, heat a cast iron skillet on the stove, but do not grease.
Drain any liquid from corn kernels and pat dry with paper towels placing them in skillet to roast.
Add Mexican seasonings, but do not stir for several minutes to allow corn to roast.
After a few minutes, quickly stir and then let roast again without stirring so that other side of kernels can roast.
When corn kernels look browned, remove from stove and set aside.

Pico de Pollo Sandwiches

Slightly pound/tenderize the chicken breasts down, place the chicken in a large bowl or glass pan.
Mix in 8oz of the pico de gallo, ½ cup lime juice and the tequila.
Cover and place in the fridge for 2 -4 hours to marinade.
Split the bolillo rolls on half and spritz with olive oil or butter.
Place the chicken breasts on the preheated grill with some of the pico de gallo marinade on them then pour some of the remaining marinade on the breasts and quickly shut the grill, its gonna smoke up.
Grill each chicken breasts till juices run clear and is done.
Right before you remove the chicken place bolillo rolls cut side down on the grill till slightly grilled and marked.
Next place the munster cheese slices on each piece of chicken and let slightly melt.
Time to assemble, Place each chicken breast on its bolillo roll and either top with remaining pico de gallo or a green chile slice and top with roll top.
Serve immediately!