Sunday, April 26, 2020

Roasted Sweet Potatoes

6 lbs. sweet potatoes, peeled and cubed
½ c. honey
¼ c. + chili oil (olive oil and Aleppo pepper simmered for 15 min at low heat. I couldn’t find an Aleppo pepper and tried a different red pepper. It didn’t add enough heat to our dish so next time I just might try red pepper flakes.)
2 T. butter, melted
1 T. za’atar seasoning
3-4 garlic cloves, finely chopped or pressed
Salt (pre-roasting)

2 c. full fat Greek yogurt
2 limes (juice and zest)
¼ c. maple syrup

Green onions, chopped for garnish

Peel and chop sweet potatoes into 1-inch cubes. Toss with olive oil and salt and bake for 20-25 minutes at 400 degrees. You want them just barely undercooked.

While the potatoes roast, make chili oil and let cool. Combine honey, chili oil, melted butter, garlic cloves and za’atar seasoning. Pull the potatoes out of the oven and coat with the honey mixture. Place back in oven for 15+ more minutes.

Combine 2 cups Greek yogurt with juice and zest of 2 limes with ¼ c. of maple syrup (to taste).

Pull potatoes out of the oven, garnish with green onions and serve yogurt sauce on the side or drizzled over the top.

(Going to try this with brussel sprouts next)

Winger's Sticky Finger's and Sauce

1 bag Tyson Frozen Crispy Chicken Strips (25 oz.)

1/3 c. Franks Hot sauce.  It has to be Franks Hot Sauce…. no other sauce will taste as good.
1 ½ c. brown sugar
1 T. water

Prepare chicken strips according to package directions. You can either bake or fry. 

For the sauce:
Heat up hot sauce, brown sugar and water in a saucepan until all the sugar dissolves.

Remove from heat and allow to cool to room temp before adding to chicken OR prepare ahead of time and refrigerate.

The wings turn out best if you don’t pour warm sauce over them. You want it nice and thick.

Remove from chicken strips from oven, place in serving bowl, add sauce mixture and stir together.

Monday, March 4, 2019

Cranberry Jalapeno Dip

12 oz. fresh, uncooked cranberries, chopped
1/4 c. green onion, chopped
1-2 fresh jalapeño peppers, chopped
2 T. fresh cilantro, chopped
1 c. sugar
1 T. lemon juice
1/8 tsp. salt
16 oz. cream cheese
Ritz crackers

Use a hand food chopper to chop cranberries. Add chopped green onion, jalapeño peppers and cilantro. Add sugar, lemon juice and salt; combine until blended. Cover with a plastic wrap and store in the refrigerator overnight.

Unwrap cream cheese and place in a bowl or plate. Scoop cranberry dip onto the top of the cream cheese and keep in the refrigerator until ready to serve.

Use a spoon to spread dip and cream cheese over Ritz crackers.