These were a hit! (Photo taken before the potatoes were roasted). One of my kids asked if I would please make them every night.
roasted mixed potatoes (pass the peas, please)
1 large sweet potato, peeled and cut into rounds then lengthwise
5 small red potatoes, cut into rounds then lengthwise
2 tablespoons olive oil
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/4 teaspoon pepper
Place foil over a cookie tray and preheat oven to 400 degrees.
In a ziplock bag, pour in oil and add seasonings. Add cut potatoes. Zip the bag and shake the potatoes until they are coated in oil and seasonings.
Place in the oven and roast for 35 minutes.
This soup was exceptionally flavorful. It was a huge hit with my family.
Note: I 1 1/2 times the recipe to serve my family of 6.
vietnamese chicken pho (adapted from skinnytaste one & done cookbook)
2 teaspoons olive oil
3-inch piece fresh ginger, peeled and halved lengthwise
1 large yellow onion, peeled and halved
6 cups chicken broth
5 thin boneless, skinless chicken breasts
1/2 small bunch fresh cilantro
1/2 tablespoon coriander
1 teaspoon sugar
3 rectangles of the brown noodles that Costco sells (Organic Millet & Brown Rice Ramen- it's gluten free and vegan and one of my new favorite Costco products)
1 cup bean sprouts (I had to use canned!)
2 large scallions, sliced
1/4 cup fresh cilantro leaves
1 fresh jalapeno pepper, thinly sliced
1 lime, cut into wedges
Sriacha sauce, optional
For the pho broth, press the saute button on an electric pressure cooker. When hot, add the oil and ginger,and place the onion halves in the bottom of the pressure cooker cut side down. Cook, without moving, until they are both charred, 4 to 5 minutes. Stir in 1 cup water, the broth, chicken, cilantro, coriander and sugar.
Seal and cook on high pressure for 18 minutes, until the chicken is tender. Quick release, then open when the pressure subsides. Transfer the chicken to a plate. Use a slotted spoon to discard the ginger.
Press the saute button and bring the broth to a boil. Add the noodles and cook until pliable, 3-4 minutes. Add the chicken, bean sprouts and some of the jalapeno rings to the soup.
Divide the soup among 6 bowls. Top each bowl of soup with jalapeno, green onion and a lime wedge.
Hall of Fame, declared my husband! I have to say, it was sooooo good! After I took the picture I doused it in hot sauce which made it all the better. Everyone ate it right up.
arroz con pollo (slightly adapted from Skinnytaste One & Done)
5 boneless, skinless chicken thighs
1/2 teaspoon apple cider vinegar
1 teaspoon sazon seasoning (recipe below)
1/2 teaspoon garlic powder
1/2 teaspoon salt
3 teaspoons olive oil
1/3 cup chopped onion
1/2 cup chopped red bell pepper
1/4 cup chopped scallions
1/4 cup chopped fresh cilantro, plus more for garnish
2 garlic cloves, minced
1 cup uncooked brown jasmine rice
3/4 cup frozen mixed peas and carrots
1/4 cup canned tomato sauce
1/4 cup green Spanish olives plus 1/2 tablespoon brine
1 teaspoon chicken bouillon
cayenne pepper sauce, for serving
sazon seasoning:
makes 6 tablespoons
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon turmeric
1 tablespoon garlic powder
1 tablespoon salt
2 teaspoons dried oregano
1 teaspoon freshly ground pepper
Season the chicken with the vinegar, 1/2 teaspoon of the sazon, the garlic powder and the salt.
Press the saute button on an electric pressure cooker. When hot, add 2 teaspoons of the oil and cook the chicken until browned. Transfer to a plate.
To the pressure cooker, add the remaining 1 teaspoon oil, the onion, bell pepper, scallions, cilantro and garlic and cook, stirring until softened, about 2 minutes. Add the rice, 1 cup water, the frozen vegetables, tomato sauce, olives, olive brine, remaining 1/2 teaspoon sazon and the bouillon. Stir well. Return the chicken to the pot.
Seal and cook on high pressure for 27 minutes, until the liquid is absorbed and the chicken and rice are cooked. Quick or natural release, then open when the pressure subsides.
To serve, place 1 cup rice on each plate, top with 1 chicken thigh, and garnish with the cilantro. If you like spice, top wit the hot sauce.
This was a great coffee cake! The only thing I didn't like was how the recipe was written so I disregarded it and did my own thing. I wasn't sure it would turn out as great as it did.
father's day coffee cake
2 cups flour
3/4 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1 egg
3/4 cup milk or as needed
1 1/2 teaspoons vanilla extract
1 teaspoon cinnamon
streusel topping:
1/4 cup flour
2/3 cup sugar
1 teaspoon cinnamon
1/4 cup butter
Preheat oven to 350 degrees. Grease an 8x8 inch pan. Make the strusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Add melted butter. Crack an egg into a measuring cup and then add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle with streusel.
Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Hall of Fame! Thank you, Erin, for sending this amazing recipe to me. The entire family loved their tacos. My husband commented on all the different interesting flavors. This is a great recipe to satisfy the whole family which can be tricky with a non-meat eater.
Note to self: Had I known this recipe would've been such a success with my husband I'd have saved it for Father's Day. I have no idea what to make. Maybe this again! :)
sweet potato and black bean tacos (simply recipes)
for the roasted sweet potatoes:
1 to 2 medium sweet potatoes, cut into 1/2-inch cubes (about 2 cups cubed)
2 tablespoons cooking oil
1/2 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
for the beans:
2 tablespoons oil
1/2 medium onion, diced (about 1/2 cup)
1/2 teaspoon kosher salt, plus more to taste
1 clove garlic, minced
1 jalapeno, stemmed, seeded and minced
1 (15 ounce) can black beans, drained and rinsed
apple cider vinegar or water, as needed
to serve:
10-12 corn tortillas (I used a corn/wheat blend)
1/2 cup salsa
1 ripe avocado, thinly sliced or guacamole
fresh cilantro, roughly chopped
lime wedges
1/4 cup crumbled cotija cheese
Preheat oven to 425 degrees.
Roast the sweet potatoes: In a medium-sized bowl, toss the sweet potatoes, oil, salt, cumin and chili powder. Spread on a baking sheet in an even layer. Bake 15 minutes then use a spatula to flip and stir the sweet potatoes. Roast another 15 minutes or until sweet potatoes have puffed up and have crisp, roasted edges.
Make the black beans: While the sweet potatoes roast, heat the oil in a medium saucepan over medium heat. Add the onions and 1/2 teaspoon salt, and saute until soft and translucent, 5 to 7 minutes. Add the garlic and jalapeno and saute 2 minutes more. Fold in beans. Cook, stirring occasionally, until the beans are soft and seasoned, about 10 to 15 minutes. If beans seem dry or bottom of pan starts to sizzle, add a splash of apple cider vinegar or water as needed. Taste and add salt as needed.
Warm the tortillas: We "toasted" them on our gas stove.
Serve the tacos: Fill tortillas with beans, sweet potatoes, salsa, avocado slices, cilantro and cotija cheese. Delicious!!
I almost picked up a couple pizzas from Little Caesars but I had run myself ragged running kids around so I didn't want to leave my house one more time. Even though I need to run kids again at 7. Instead, I opened up my freezer and saw Trader Joe's frozen garlic naan bread and had a brilliant idea. Pizza! There are 4 pieces per package which was perfect for my 4 kids. My son raved about how great this pizza is. When I asked him if it's better than Little Caesars he said it definitely is and that I should make this a lot. Deal. My girls loved it too.
garlic naan bread pizzas
1 package of frozen garlic naan bread (from Trader Joe's)
1 jar of your favorite pizza sauce (I used about half the jar)
a handful of mozzarella cheese for each pizza
misc pizza toppings- pepperoni, ham, red onion and red bell peppers for us this time
sprinkle of Italian seasoning on each one
Place 4 pieces of frozen naan bread on a baking sheet. Bake for 8 minutes at 450 degrees. Take out of the oven and make your pizzas! Bake for 10 minutes. Enjoy!
