Sweet Potato Fries!

I have been MIA for a while but I have been making new recipes each week! I just have been stinky at posting them and uploading pictures.
We tried these sweet potato fries the other night in attempts to expose the kiddos to new veggies. We all loved them.

• 1/2 teaspoon(s) ground cumin
• 1/2 teaspoon(s) salt
• 1/4 teaspoon(s) ground red pepper
• 1 tablespoon(s) vegetable oil
• 2 large (about 1 1/2 pounds) sweet potatoes

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Directions

1. Prepare the sweet potatoes: In a small bowl, combine cumin, salt, and pepper. Set aside. Preheat oven to 400 degrees F. Peel potatoes, cut each in half lengthwise, and cut each half into 6 wedges. In a large bowl, combine the cut potatoes, oil, and spice mixture. Toss until potatoes are evenly coated.
2. Bake the fries: On a baking sheet, arrange potatoes in a single layer and place on the middle shelf of the oven. Bake until edges are crisp and potatoes are cooked through -- about 30 minutes. Serve immediately.

smashed cauliflower

Looking for a way to dress up a mundane side dish? Want something better than 'just veggies' with minimal fuss? Try smashed cauliflower! You'll love it and your kids will too.

Smashing the cauliflower. Steam a bag of frozen cauliflower. Add cream cheese (2oz) for body and sour cream (2 good-sized spoonfuls, probably 3 Tblsp), and 2-3 tsp salt.

Mash the cauliflower using food processor or immersion blender. I haven't tried a potato masher or food mill, but I suppose those would work fine. Mash to the desired texture. You may need to reheat the smash, since it tends to lose some heat in the process.

Variations and tips at http://cookinthebooks.wordpress.com/2010/04/25/smashed-cauliflower-from-mundane-to-magical/

Even Better Pizza Dough!

I thought I had found the perfect pizza dough recipe until I tried this one. It makes for a little thicker crust but its light and really yummy too!

• 2 1/4 teaspoons active dry yeast (1 pouch)
• 1/2 teaspoon brown sugar
• 1 1/2 cups warm water (110 degrees F/45 degrees C)
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 1/3 cups all-purpose flour

Directions

1. In a large bowl, dissolve the yeast and brown sugar in the water, and let sit for 10 minutes.
2. Stir the salt and oil into the yeast solution. Mix in 2 1/2 cups of the flour.
3. Turn dough out onto a clean, well floured surface, and knead in more flour until the dough is no longer sticky. Place the dough into a well oiled bowl, and cover with a cloth. Let the dough rise until double; this should take about 1 hour. Punch down the dough, and form a tight ball. Allow the dough to relax for a minute before rolling out. Use for your favorite pizza recipe.
4. Preheat oven to 425 degrees F (220 degrees C). If you are baking the dough on a pizza stone, you may place your toppings on the dough, and bake immediately. If you are baking your pizza in a pan, lightly oil the pan, and let the dough rise for 15 or 20 minutes before topping and baking it.
5. I pre baked my crust for about 5 minutes before topping it.
6. Bake pizza in preheated oven, until the cheese and crust are golden brown, about 15 to 20 minutes.

Amazing Crusted Chicken

I found this recipe at allrecipes.com. It was SO good! Aidan asked when we could have it again. The chicken was so tender and the flavor was great. We served it with steamed broccoli and it was a major hit on our house!

Ingredients

• 2 cups cheese flavored crackers (such as Cheez-It®), crushed
• 1 cup French-fried onions, crushed
• 1/2 cup Italian bread crumbs
• 2 teaspoons sesame seed, toasted
• salt and ground black pepper to taste
• 4 skinless, boneless chicken breast halves - cut in half
• 3 tablespoons mayonnaise

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). ( I did 400 b/c of some of the reviews of the recipe) Spray a baking dish with cooking spray.
2. Mix cheese-flavored crackers, French-fried onions, Italian bread crumbs, sesame seeds, salt, and pepper in a bowl. Set aside.
3. Wash and pat chicken breasts dry. Spread a thin layer of mayonnaise on one side of each piece and place mayonnaise-side down in the cracker mixture. Spread a thin layer of mayonnaise on the other side of the chicken and cover with the cracker mixture, patting firmly into the chicken. Place chicken breasts on the prepared baking dish. Sprinkle remaining cracker mixture on top; lightly spray the chicken with cooking spray.
4. Bake in the preheated oven until the chicken breasts are no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F 

Strawberry-Orange Smoothies

We tried this smoothie recipe from The Best Life Diet by Bob Greene and it was really good!

1 1/2 cups vanilla soymilk

2 cups (10 oz bag) frozen unsweetened strawberries

1 medium banana, cut into chunks

1/3 c orange juice

Honey, to taste if desired (we did not use this)

Put everything in the blender or smoothie maker and whirl to perfection. (c: We topped ours with a spoonful of granola and it was really good! 

Crock Pot/Slow Cooker Cobbler

I was looking for a no-fuss fruit dessert and ran across this one (thatsmyhome.com). We have had it with blackberries and I've also substituted frozen peaches. Both are very good.

1 package (14 oz.) frozen blackberries (3 cups), thawed and drained (I did not thaw or drain the peaches.)

1/2 C. sugar

1/3 C. water

1 t. lemon juice

1 C. Bisquick Original baking mix

2 T. sugar

1/3 C. milk

Ground cinnamon

Whipping cream or vanilla ice cream, if desired

Mix blackberries, 1/2 cup sugar, the water, and lemon juice in crockpot. Cover and cook on low 3 to 4 hours, or until mixture is boiling. Sprinkle cinnamon over top before adding dough mixture.

Mix Bisquick and 2 Tbsp sugar in small bowl. Stir in milk just until dry ingredients are moistened. Drop dough by 6 spoonfuls onto hot berry mixture. Sprinkle with cinnamon.

Cover and cook on high 20 to 25 minutes.

To serve, spoon dumpling into dessert dish. Spoon berry mixture over dumpling. Top with whipping cream or ice cream.

New Marinade

I tried this pork marinade last night and it was really yummy. I think it will be great once we start using the grill in a month or so!

Ingredients

• 1/4 cup lemon juice
• 2 tablespoons vegetable oil
• 4 cloves garlic, minced
• 1 teaspoon salt
• 1/4 teaspoon dried oregano
• 1/4 teaspoon pepper
• 6 (4 ounce) boneless pork loin chops

Directions

1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade.
2. Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside.
3. Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done.