Spiced chicken with sweet potatoes

Spiced chicken with sweet potatoesThis dinner will make your day! It is so quick and straightforward, with simple ingredients, and everyone in my family gobbled it up.

Spiced Chicken with Sweet Potatoes

  • 1 lb boneless, skinless chicken breast
  • 2-3 sweet potatoes (depending on size)
  • 1/4 cup olive oil
  • 2 tsp of all spice
  • 1 tsp of chili powder
  • 3/4 tsp of kosher salt
  • 1/4 chopped cilantro
  • 1 lime cut into wedges

Directions

  1. Wash, peel, and cut sweet potatoes into chunks
  2. Preheat oven to 425 degrees. Line a high sided cookie sheet with foil.
  3. In a medium bowl, whisk together olive oil, allspice, chili powder, and salt
  4. Place chicken breast in a Ziploc bag, and then add half the olive oil mixture
  5. Place sweet potatoes on a pan, and pour the rest of the olive oil mixture over top.
  6. Roast sweet potatoes in the oven for 15 minutes, while the chicken marinates.
  7. Add the chicken to the sweet potato pan, and cook for another 20-25 minutes until chicken is cooked completely and potatoes are fork tender.
  8. Out of the oven sprinkle with cilantro and squeeze lime wedges over the top.
  9. Serve warm with Hawaiian rolls!
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Santa hat cookies

J is all about the holidays this year, and I’m pretty sure he’s on  a mission to make all the cookies possible between now and Christmas. He wants to help with every single step of baking, which can be a bit challenging, but also terrific. So our first cookie of the season he named “Santa hat cookies” because the cookies have red & white m&ms, and peppermint chocolate chips (just like Santa’s hat, J said).

So here is J’s step by step process. Start with a stick of butter…Santa cookiesWhile it’s softening mix together your dry ingredients…  Santa hat cookiesPlay hide and seek while the butter is creaming in the mixer… img_0933Check to make sure your butter and sugars have mixed completely… Santa hat cookiesAsk repeatedly if you can try one of the candies (and then another, and then another)… Santa hat cookiesPut the cookies in rounded teaspoonfuls on a pan and count them… Santa hat cookiesWait patiently ten minutes for them to cook and another three for them to cool and then wince at your Mom in annoyance as she tries to take your picture while your eating your cookie… Santa hat cookiesAnd that’s it! The complete recipe is below!

Santa hat cookiesSanta Hat Cookies

Ingredients

 1 1/2 + 2 tbs of all purpose flour

3/4 tsp of baking powder

1/2 tsp of baking soda

1/2 tsp of kosher salt

1/4 cup of sugar

1/2 cup of butter at room temperature

3/4 cup light brown sugar

1 large egg

1/2 tbs of vanilla extract

1/2 cup of peppermint chocolate chips

1/2 cup of red m&ms

1/3 cup of white m&ms

Directions:

1. Cut butter into tablespoon slices and place in the bottom of the mixer. Set your egg out on the counter. Do this first then prep the rest of your ingredients.

2. Preheat oven to 350 degrees. Line a cookie sheet with a Silpat mat or parchment paper.

3. In a medium bowl, whisk together flour, baking powder, baking soda, & salt. Set aside.

4. Crack egg into a small cup and whisk with vanilla.

5. On medium speed cream butter for about three minutes.

6. Add sugars to butter and mix until light and fluffy about 3-4 minutes.

7. Scrape down the sides and then add in the egg mixture. Mix until it resembles cottage cheese (so slightly lumpy, but well mixed).

8. Add all of the flour mixture to the bowl. Mix just a little by hand (so it doesn’t puff out when you start the mixer), and then mix on low speed only until barely blended.

9. Stir in mix ins.

10. Bake for seven minutes, then rotate the pan 180 degrees and bake for two additional minutes. Let cool on the pan for 2-3 minutes then transfer to a cooling rack to cool completely.

11. Will keep in an air tight container at room temperature for 3-5 days. In our house they rarely last that long.

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B’s cheese dip

B's cheese dip B made the best dip last weekend, I had to share! All you do is preheat your oven to 400 degrees. Spread a layer of refried beans, then one can of rotel, and then a layer of cheddar/Monterey jack in a 9×9 pan and cook for fifteen minutes. Serve warm with tortilla chips, and that’s it!

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Shrimp orzo pasta

Shrimp orzo pastaThis is a dish that is deceptive in its simplicity. It’s one pot, less than forty minutes total, and most of the ingredients you may already have on hand. However, the flavor combinations make it more hearty than a simple pasta, it’s on par with a winter soup, but refreshing in its use of shrimp. You could also use scallops and it would also be wonderful! Perfect for those finally Fall nights, it’s a comfort food we’ll make again from fall into winter!

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Chili on sweet potatoes

chili on sweet potatoesB declared that this meal needed to go on our weekly rotation of meals, which is good because it was really easy to make!

Chili on Sweet Potatoes (chili serves 4-6)

1 sweet potato per person

1 lb ground beef

1 can diced tomatoes

1 yellow pepper diced

1 can red kidney beans, drained and rinsed

1 1/2 cup chicken stock

1 tbs chili powder

1 tsp cumin, paprika, and kosher salt

2 tbs tomato paste

Optional toppings: shredded cheese, sour cream, green onions, hot sauce

Directions

Cook scrubbed & poked sweet potatoes until done (I did about twelve minutes in the microwave). Brown ground beef and drain off fat. Add all other ingredients and simmer for 20-30 minutes on medium-low heat, adding more chicken stock if necessary. Top cooked sweet potatoes with chili and additional toppings.

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Steak & Arugula Pizza

One of my favorite Saturday night dinners is a homemade pizza. Using The Pioneer Woman’s  pizza dough recipe, B grilled flank steak while I prepped the marinara sauce. I mixed a half a cup of store bought marinara with 3 tbs of bbq sauce, and a splash of Worcestershire sauce. After the flank steak was medium rare we sliced it thinly and placed it on top of the rolled out dough and marinara mix. We topped it with cheddar and mozzarella and baked it at 475 for about ten minutes. Immediately after pulling it out of the oven we topped it with arugula. So good!

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Recipe spin…vegetable tortellini pasta salad

Vegetable tortellini pastaThis has been one of my favorite pasta salads for lunch so far. I used a Mix & Match Mama recipe, but instead of pepperoni  & cherry tomatoes I substituted one small jar of slice olives, and one small jar of sliced mushrooms. I made it up on Sunday and then ate it throughout the week. My only recommendation would be to add a little extra salad dressing on top as it gets a bit dry throughout the week. Lunch planned!

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Lately we’ve been…

Creating marble towers before church…

Making Marble Towers

Creating an entire code system for the alphabet and numbers up to 15:

Coding

Going to Cabela’s to look at tents and being amazed by all of the taxidermy animals they have there:

Cabela's(I mean, why are they fighting? Couldn’t they just as logically be eating a nice rabbit and some berries peacefully beside each other? Maybe they are arguing over who saw the fifty percent off hiking boots first.)

Making one of my two favorite dinner rolls:

Dinner Rolls

Making honey lime enchiladas for dinner (not to go with the rolls, but I mean why not?):

Honey Lime Enchiladas

Back to our system of me putting a bunch of books on hold at the library and then picking them up later in the week:

Books{J’s favorite has been I will Take a Nap!, A’s favorite is the Dinosaur Bones Encyclopedia, and I’m currently reading The Little Paris Bookstore and enjoying it so far}

And finally, playing hide and seek and eating snacks while waiting during A’s tennis lessons:

Tennis Lessons

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