The Sweet Potato 3 Ways

  

 

 The Sweet Potato is so versatile and so full of amazing nutrients.  Click the link to see why you should fall in love with this awesome root.

When I am preparing mine I always give the skin a good scrubbing.  When you eat the potatoe with the skin on, it gives you 4 times the amount of Beta Carotene!

I always wrap mine in foil and line my tray for easy clean up. 

 I just wrap up the foil and the clean up is nothing!

 Everyone in my house takes their Sweet Potato a little different.
My Boy's all prefer a little crunch - this is why there are chips with this  - you could make the most beautiful meal and one of the guys are going to say - "Got any Chips?"  Im okay with this now, but as a newly wed - not so much.

The little guys like their Sweet Potatoes with the traditional cinnamon, brown sugar and butter topping.  This is more of a dessert to me, but knowing all the great nutrients they are getting in their spud I let that go too!

 My girl prefers her with a Balsamic Honey Vinaigrette. It is so easy to make because I use a Good Season's Salad Dressing mix as my base.  I swap the regular vinegar the pkg calls for and use Balsamic.  Then I add Honey to sweeten the pot a little bit.  It is so delicious, I love it this way as well. 

Today I tried something new that I seen in Whole Living magazine.  I was surprised at how much I really enjoyed it.
On a Baked Sweet Potato squeeze several Orange wedges. Then top with some chopped pecans!  This has a very bright flavor.  I so enjoyed it and just had to share!  Any time there is a new idea for a way to Top a Sweet Potato I am ready to hear it.  They are so easy for this home-school momma to prepare for lunch they are a staple in our house! 

Rotisserie Chicken Tacos

I love Rotisserie Chicken. I love the wood fire roasted flavor!  We have a restaurant here in Texas called Cowboy Chicken, and it is basically every thing you can think of with Rotisserie chicken, from 1/4 Chicken served with home-style sides to Chicken Salads and Enchiladas!

Falling in love with just the smell of this place alone gave me an idea.  The other night we had Rice Bowls with rotisserie chicken, and with the remaining Chicken I decided to make a Rotisserie Chicken Taco.

Here is the run down:
Rotisserie Chicken Meat Shredded
and seasoned with your favorite spices.  ( I chose, Cumin, Garlic, and Northwoods Fire by Penzey's  Spices)
Dark Red Kidney Beans
Guacamole (homemade by Joshua)
Sauteed Peppers and Onions
Salsa
Corn Tortillas
Olive Oil

Slice your onion's and peppers very thin and saute in olive oil.  Patience while caramelizing onions and peppers is key - let them work while you begin to prepare everything else.

In a sauce pan warm your Chicken in a bit of Chicken stock and add your spices.  This can be simmering on low while preparing the rest of your toppings.

I prefer Kidney Beans rinsed and drained and at room temp - just as a normal  topping.  Prepare them whichever way you prefer.

While Joshua is making his yummy Guacamole I fry the shells - In a shallow pan. I add a little olive oil (3-4 T) and quickly cook the shells on a medium high heat.  They are still soft and can be easily rolled up this way.  If you prefer a Tostada - cook away but be prepared that it will take you much longer.

Once the toppings are out and prepared, and Shells are done, Just assembly line it - everyone builds their own and we make our way to the table.  This is also a great meal for entertaining because everyone can make their food to their liking and it's easy to love.
You can add cheese and lettuce to this if you prefer.  Like I say all the time - get creative and do your thing Honey!

Cinnamon Blueberry Kemper Muffin

While living in Iowa I was given this recipe by a dear friend Shanna.  It was her husbands Grandmother's recipe.  It is delicious!  I never thought of a bran muffin as delicious, but - it really is amazing.  The batter last for 6 weeks in the refrigerator which is nice, but it doesn't last that long in our house!  Perfect Breakfast!  Serve it with a Banana and Hot Tea - YUMMY!

(This is a previous post that appeared just as the Kemper Bran Muffin. We changed it up a bit this week and added about 4 Tablespoons of Cinnamon, and Blueberries right before baking.)



2 cups All Bran
2 cups hot water
Pour water over the bran and let set while mixing the rest.

1 cup oleo
3 cups sugar
4 eggs
Beat together and add bran/water mix.

Next add:
1 qt buttermilk
5 tsp baking soda
5 cups flour
4 cups 40% bran flakes

Keeps in fridge for over 6 weeks.
 Bake in muffin tins at 375 degrees for 12-15 minutes

Yes - it looks like mud!
The batter will become firm after being in the refrigerator overnight. 

We added our blueberries by poking them into the batter due to this batter being so firm. 
Once baked they sort of looked like M&M muffins due to the bulging blueberries! Yummy!

Yogurt and Berries with Chocolate Granola

One of my all time favorite lite breakfast meals, or snacks would be a bowl of vanilla yogurt with strawberries and blueberries.  This is so yummy and when you are trying to just make healthier choices, you can feel good about this one.  The indulgent part of this for me is the chocolate granola.  The best place to find it is Central Market or Market Street.  Trader Joes probably has this as well, however - I haven't ever been to one.
I go and just stock up on it, when Im near one of those stores.

Enjoy!

Rice Bowls

Here is a quick recipe for those nights coming home from work and you need to get supper on the table fairly quick. Here's what you need:
1 Rotisserie Chicken shredded
Rice or Brown Rice
1 Avocado
1 Can of Black Beans - heated on the stove
On The Border Salsa

1st.  Prepare rice in a rice cooker with chicken broth and season with some garlic powder.
2nd. Shred your rotisserie chicken and place in a sauce pan on the stove with some cumin and a little chicken broth and garlic powder.  (if you have a Penzy's Spices and have access to it - also add some of their "Northwoods Fire" seasoning.)
Open the black beans and warm them on the stove.
Chop up Avocado.

The time that it takes your rice to cook, you can get everything else ready to assemble in about 20 minutes.  Layer in your bowl, Rice, Black Beans, Chicken, Avocado and then top with your favorite Salsa. 
This was super yummy and for me to eat Mexican without cheese was HUGE! I didn't even miss it!

The kids added chips and cheese to theirs, you can get so creative with this sort of thing, add your favorite veggies and toppings, mix it up however you like! 

Split Pea Soup

1 (1lb.) pkg. dried split peas
2 lbs. ham hocks
1 medium onion (chopped)
3 stalks celery (chopped)
1 clove garlic (minced)
1/8 teas. Pepper
Salt to taste ( I put 2 teas.)
Parsley sprigs

Combine all of your ingredients in a Dutch oven. Bring to a boil, reduce heat and simmer uncovered, 1 hour or until peas are soft.  Remove ham hock. Put pea mixture through a food mill or sieve. (I ran mine in small batches through a food processor). Cook over low heat until thoroughly reheated. Add salt to taste and garnish with parsley sprigs if desired.

Chocolate Banana Cake with Mocha Buttercream

This is such an easy delicious recipe.  I am hooked on this!  Starting with a chocolate cake mix prepare as directed and add two very ripe bananas before mixing.  Bake as directed on the box. I like using a Bundt Cake pan.
For the Icing:
2 1/2 cups powdered sugar
2/3 cup real butter
1/2 cup cocoa
1 single serving pkg instant coffee
1 tsp vanilla
1/4 cup strongly brewed coffee

Beat butter, cocoa, and vanilla then slowly add the powdered sugar and coffee alternately until all combined.
Allow cake to completely cool before icing.
This is even better the next day - warm it up in the microwave and have Cake for breakfast!  Delicious!