Red Corn, Sweet Potato and Roasted Green Chile Skillet

Arizona stinks for beautiful fall leaves...at least here in the valley of the sun. My sweet little sister, aka Auntie Em, asked if I could come visit her in Utah and we could go on a long walk together like we used to do. The "crazy lady" walks are some of my fondest memories. I miss them. I miss her. She has long-time been called my "sunshine twin". You know what I miss most about Fall? I miss the leaves crunching in futile resistance under my size 10 loafers and the smell of musty piles of bright crimson and amber shaded water stained masterpieces of God. I miss the chill in the air and seeing my breath come out in fog. I can almost smell the sweet cornbread and pinto beans with garden grown corn. I can smell the heavy spice of mom's pumpkin muffins...and I'm longing for that unlike anything I have in ages. Why does life take us from people we love? I ask this often. I wonder why I live so far away from my family. Then I look at my sweet little whipper-snapper kiddos and I remind myself that my whole world is here.

Whoa. It almost got heavy here. What the heck?! We're all about happy memories and creating good things right in front of us. Today, we're making Fall...right here in the heat of Arizona. Starting with this gorgeous red corn I found at a local farmer's market. Why yes, I do support local farmers. Thank you very much. If you don't have red corn, use yellow. This however, was too good to pass up. Look at it! It's a water painted masterpiece of luscious red and white. I think God has been really busy.

I love fast easy dinners. Who doesn't? Middle of the week I try to share something fast to throw together for the family that will still satisfy. We used the red corn and some sweet potatoes we grew in our garden! Yes! We finally had a bit of a harvest on the sweet potato planting. That was really cool.
Red Corn, Sweet Potato and Chicken with Roasted Green Chile Skillet Meal

3 ears fresh sweet corn, cut off the cob

1 yellow onion, chopped

1/2 cup chopped roasted mild green chiles

1 cup fresh organic sweet potatoes, chopped ( I know! It's freaking cool we grew ours!)

2 chicken breasts, boneless, skinless chopped

1 clove garlic

1 bunch green onions

Fajita seasoning (to taste)

1 can (15 oz) stewed Mexican Style tomatoes or 1 home canned pint of stewed tomatoes

Saute the onions and corn in 1T hot oil for 5-6 minutes until well cooked and slightly caramelized. Add green chiles chicken and garlic. Saute one or two minutes more. Look at how much this looks like Fall!

Sweet potatoes are so cool aren't they? Here's my itty bitty sweet potato of glory laud and honor. I seriously did the happy-happy-joy-joy dance when I pulled this little sweetie out of the ground. It was *that* awesome to me. My very first sweet potatoes are now chopped into lovely little cubes and looking so hot. Oooo baby!

Add the sweet potatoes, tomatoes, green onions and seasoning. Simmer 10-12 minutes more until chicken is cooked through and potatoes are tender.

Bask in the glow of Fall.

Smother it in cheese if you must.

There you go.