Friday, February 24, 2012

Crash Hot Sweet Potatoes


1 Large Sweet Potato
& 1/2 Tablespoons Brown Sugar
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Ground Cumin
1 Teaspoon Chili Powder
1/2 Teaspoon Sweet Paprika
1/4 Teaspoon Onion Powder
1/8 Teaspoon Garlic Salt

2 Tablespoons Butter, melted 
2 Tablespoons Olive Oil

 Preheat oven to 375 degrees.

Peel sweet potato and slice, about 1 inch thick.

Bring 2 quarts of water to a boil.  Add sweet potato slices and boil for about 10-15 minutes, until somewhat soft but not cooked all the way through.

Let them cool for about 10 minutes.  On a parchment lined baking sheet flatten each sweet potato piece slightly, being careful not go squash them too much.

Blend all the spices together, making sure to get the sugar completely incorporated.

Drizzle each of the pieces with a mixture of the melted butter and olive oil.

Sprinkle each one with the spice mixture, pressing it lightly on the surface. Flip them over, carefully, and coat with the butter/olive oil and spice mixture.

Bake in the oven for 15 minutes, then turn them over and bake for another 10 minutes. 

Paul and I had these as a side dish with salmon last night. Delish!


Thursday, February 23, 2012

French Dip Crescents

It's time to finally post a Pinterest recipe.  How could I not?  There are so many delicious recipes on that site!

2 Package Crescent Rolls
1 Pound Deli Roast Beef
4 Ounces Swiss Cheese, cut into 16 equal pieces
Horseradish Sauce (optional)
Au Jus for dipping- we used Johnny's French Dip Au Jus

Preheat oven to 375 degrees.

Unroll crescents onto a parchment lined cookie sheet.  Put a small dab of horseradish on each crescent.

Place a slice or two of roast beef along with a piece of cheese on each crescent.

Roll crescents, starting from the wide end.

At this time we started making the Au Jus.  Johnny's was simple to make. All it entailed was boiling it with water for 10 minutes.

Bake the crescents for about 12-14 minutes, or until they are golden brown.

This made for an easy weeknight dinner.


This recipe was originally posted on

Friday, February 17, 2012

Baked Chicken Nuggets

We bread and bake asparagus so often, that it was time to venture out and try something new to bake. I think we made a wise decision to start with chicken nuggets!'s a healthy option!

16 oz (2 large) skinless boneless chicken breasts, cut into even bite size pieces
Salt and Pepper, to taste
2 Teaspoons Olive Oil
6 Tablespoons Bread Crumbs
2 Tablespoons Panko Breadcrumbs
1 Teaspoon Italian Seasoning
2 Tablespoons Grated Parmesan Cheese
Olive Oil Spray

This recipe also works with italian seasoned bread crumbs.

Preheat oven to 425 degrees.
Spray a baking sheet with olive oil spray.

Season chicken with salt and pepper.

Put the olive oil in one bowl and the breadcrumbs, panko, italian seasoning and parmesan in another.

Put the chicken in the bowl with the olive oil and mix well so that the olive oil evenly coats all of the chicken.

Take the chicken, one piece at a time, and place into the breadcrumb mixture to coat.

Place the chicken on the baking sheet and lightly spray the top with olive oil spray.

Bake 10 minutes, then turn over and cook for another 4-5 minutes.


Thursday, February 16, 2012

Jalapeno Popper Grilled Cheese Sandwich

What's better than a grilled cheese sandwich? Of course it involves adding jalapenos!

2 Jalapeno Peppers
2 Slices Sourdough Bread
1 Tablespoon Butter
2 Tablespoons Cream Cheese
1/2 Cup Jack and Cheddar Cheese, shredded
1 Tablespoon Tortilla Chips, crumbled

Cut and seed Jalapeno Peppers in half, lengthwise.

Place the peppers on a baking sheet with the cut side facing down. Place the baking sheet on the top shelf in the oven and broil until the outer layer of the skin is blackened, about 10-12 minutes. 
Place the peppers in a zip-lock bag. Let them cool until you can handle them, about 15 minutes. 
Remove the skins from the peppers.  The skins should easily come off.

Butter the outside of each slice of bread, and spread the cream cheese on the inside.  Sprinkle half of the shredded cheese followed with the jalapenos and crumbled tortilla chips.

Top with the remainder of the cheese.

After topping with the other slice of bread, grill in a non-stick pan over medium heat until the sandwich is golden brown and the cheese has melted, about 2-4 minutes per side.


This recipe was originally posted on

Tuesday, February 14, 2012

Sriracha Cocktail Sauce

Paul and I have been on a hot food kick lately, trying to make each meal a bit more spicy than the last.  For some reason, this usually involves adding Sriracha to the mix.  This time we used it while making a cocktail sauce.

2 Tablespoons Ketchup
2/3 can of Tomato Paste
2 Tablespoons Sriracha
2 Tablespoons Horseradish
1 Tablespoon of Worcestershire Sauce
1 1/2 Tablespoons Minced Garlic
1 Teaspoon of Lemon Juice

I could involve pictures with this post, but let's be honest, I think we all know how to mix ingredients together.  I will, however, add a picture of Sriracha so everyone knows what to look for next time you are at the grocery store.