Cut & Boil 4 lbs of Sweet Potatoes for 30 to 40 minutes until they are fork tender.
Sauce:
2/3 c. brown sugar
5 T. butter
1 t. cinnamon
1/2 t. salt
1/4 t. nutmeg
1 pinch ginger
Cook sauce until smooth (Use 1 minute increments in the microwave or cook on stove top for 5 minutes or so).
Mash potatoes as usual.
Stir in sauce.
I threw some marshmallows on top and microwaved the whole bowl for about 30 seconds.
Wednesday, February 20, 2008
Thursday, February 7, 2008
Best-Ever Chicken Nuggets/Oven-Fried Chicken
Chicken (we use 15+ tenders or 5 breasts)
Wet Bowl:
2 large eggs
1 T. Dijon mustard
1 t. dried thyme
3/4 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. cayenne (optional - I leave it out)
Crumb Bowl:
1/4 c. vegetable oil
1+ c. bread crumbs (or 5 ounces melba toast, crushed)
Drizzle oil over crumbs in shallow dish. Toss well to coat.
Preheat oven to 400 degrees. Line a sheet pan with foil and set a cookie rack on it.
Prepare bowls as explained above. Coat chicken with egg mixture, then coat with crumbs (press to help them adhere). Shake off excess crumbs and place on cookie rack. Bake for about 40 minutes until juices run clear and chicken is a nice nutty brown color.
These are our favorite chicken nuggets! The boys cheer when I make them. They're pretty easy to make if you use purchased bread crumbs.
Wet Bowl:
2 large eggs
1 T. Dijon mustard
1 t. dried thyme
3/4 t. salt
1/2 t. pepper
1/2 t. dried oregano
1/4 t. garlic powder
1/4 t. cayenne (optional - I leave it out)
Crumb Bowl:
1/4 c. vegetable oil
1+ c. bread crumbs (or 5 ounces melba toast, crushed)
Drizzle oil over crumbs in shallow dish. Toss well to coat.
Preheat oven to 400 degrees. Line a sheet pan with foil and set a cookie rack on it.
Prepare bowls as explained above. Coat chicken with egg mixture, then coat with crumbs (press to help them adhere). Shake off excess crumbs and place on cookie rack. Bake for about 40 minutes until juices run clear and chicken is a nice nutty brown color.
These are our favorite chicken nuggets! The boys cheer when I make them. They're pretty easy to make if you use purchased bread crumbs.
Wednesday, February 6, 2008
Craisin Salad
red leaf lettuce
romaine lettuce
baby leaf spinach (or green leaf lettuce)
mandarin oranges
craisins
Sugared Almonds
Saute 1 - 1 1/2 TBLS butter and 1 - 11/2 TBLS sugar over medium heat, add about one cup of sliced or slivered almonds. Stir often. Once they start browning they will turn quickly, so watch tokeep them from burning. Once they are mostly browned, lay out on tin foil to cool and dry. You may need to break them up after they are cool.
Poppy Seed Dressing
1/2 c. sugar
1/2 c. cider vinegar
1 tsp. salt
1 T. poppy seeds
1 c. vegetable oil
You can mix this together in a blender or I just put all the ingredients in a covered container and shake pretty hard before serving. This also makes quite a bit, so you may want to watch how much you put on the salad so it doesn't get soggy. It depends on how much lettuce you use.
(Amy)
romaine lettuce
baby leaf spinach (or green leaf lettuce)
mandarin oranges
craisins
Sugared Almonds
Saute 1 - 1 1/2 TBLS butter and 1 - 11/2 TBLS sugar over medium heat, add about one cup of sliced or slivered almonds. Stir often. Once they start browning they will turn quickly, so watch tokeep them from burning. Once they are mostly browned, lay out on tin foil to cool and dry. You may need to break them up after they are cool.
Poppy Seed Dressing
1/2 c. sugar
1/2 c. cider vinegar
1 tsp. salt
1 T. poppy seeds
1 c. vegetable oil
You can mix this together in a blender or I just put all the ingredients in a covered container and shake pretty hard before serving. This also makes quite a bit, so you may want to watch how much you put on the salad so it doesn't get soggy. It depends on how much lettuce you use.
(Amy)
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