My Announcements and Achievements

Friday, February 23, 2018

Baked Sweet Potato Fries

Sweet potatoes are so good and good for you too, they have more vitamins than other potatoes and this recipe gives them good flavor with that touch of cinnamon and butter. What could be a better veggie?

1/2 cup, plus 2 tablespoons butter
1 1/2 teaspoons ground cinnamon
4 sweet potatoes, scrubbed and cut lengthwise into fry shape
2 teaspoons salt
2 teaspoons freshly ground black pepper

Preheat the oven to 400 degrees F.

In a large saucepan over medium-high heat, melt the butter. Remove the pot from the heat and stir in the cinnamon. Add the potato wedges to the butter and toss to combine. Season the potatoes with the salt and pepper.

Spread the potatoes in an even layer on a baking sheet. Roast the potatoes, stirring occasionally, until tender, about 20 to 25 minutes. Remove from the oven to a serving dish and serve.

BBQ Chicken cooked in the Instant Pot

4-6 servings

I really like using my Instant Pot these days since I got one for Christmas, So I am always looking for new ideas, trying new recipes, writing my version old favorites and sharing with you what I come up with. Here is a fast good tasting BBQ Chicken recipes.

4-10 chicken drumsticks
A light amount of salt, pepper, garlic powder, onion powder

Rub Ingredients:
1-2 teaspoons sweet paprika
1 teaspoons black pepper freshly ground
1 teaspoon salt
1/2 teaspoons celery salt
1 teaspoons cayenne pepper
1 teaspoons garlic powder
1/2 teaspoons dry mustard
1/2 teaspoons ground cumin

lightly season drumsticks with salt, pepper and onion, garlic powders
Add 3/4 cup of water in the Instant Pot. Place the trivet inside.
Place the chicken drumsticks on the trivet. Close the lid tightly and close the
Press Poultry function on the Instant Pot and set the time to 16 minutes.
Preheat the oven to Broil. Line a cookie sheet with parchment paper.
When the timer goes off, release pressure naturally. Open the lid and take out
the drumsticks.
Coat the drumsticks with the BBQ rub evenly.
Place the drumsticks on the lined cookie sheet. Broil the drumsticks for 2
minutes per side or until the skin is browned. Be careful not to burn them.
Serve immediately. Enjoy!

Wednesday, February 21, 2018

Sauteed Parsnips

Parsnips have a slightly sweet flavor, this recipe is simple and to the point of good food, not too many calories either, just good simple flavor.
Other Vegetable Recipes from this Picture

what you need
6 parsnips, peeled and quartered lengthwise
1/2 teaspoon seasoning salt
1/2 cup butter, melted

Heat the butter in a large skillet over medium-high heat. When the butter starts to sizzle, add parsnips. Cook, turning occasionally, until all sides are golden brown.

Roasted Cauliflower

Another Vegetable Dish that is great on Vegetarian Night, Roasted Cauliflower is very good, you can substitute Cauliflower for Mashed Potatoes too, less calories and a great change up.
Try other Vegetable Recipes on my Blog.

What you Need:
1 head cauliflower (about 2 pounds), cut into bite-size florets (about 8 cups)
1/4 cup extra-virgin olive oil
5 cloves garlic, roughly chopped
1/4 teaspoon crushed red pepper
2 teaspoons kosher salt
2 teaspoons roughly chopped fresh thyme leaves
**Optional Garlic cloves, red onions quartered

How to Make it:
Preheat the oven to 450 degrees F.
Toss the cauliflower with the olive oil, garlic, and red pepper on a baking sheet; sprinkle with the salt and thyme and toss again. Roast until golden and tender, about 20 minutes. Transfer to a serving bowl and serve.
**I also toss some cloves of garlic in the bag when I season the Cauliflower
**Then I put a few red onions on the baking sheet along with the other vegetables


More recipes from this dinner found Roasted Cauliflower and here

It's Vegetarian Night at this house, I believe it's good to do this at least once a week for dinner
So go through my vegetable recipes and put together a mix of what you like and join me in Vegetarian Dinners too.

What you need:
2 cups broccoli (fresh or frozen)
boiling water
5 tablespoons butter
2 tablespoons flour
3⁄4 teaspoon salt
1⁄2 cup milk
1 cup cheddar cheese, shredded

How to Make it:
Place broccoli in boiling water and add salt. Cook until tender.
For cheese sauce: In separate saucepan melt butter over low heat. Gradually stir in flour until smooth.
While stirring constantly, add milk slowly. Stir until smooth. Add salt and cheese, stirring until cheese is melted. Don't overcook.
Serve broccoli with cheese sauce on top.

Tuesday, February 20, 2018

Multi Grain CrockPot Bread

Did you know you can make bread in your crockpot? Yes you can make bread right in the crockpot. This is actually fun to make and doesn't take that long.

What you need:
1 TBS yeast
1 TBS honey
1 cup warm water
1 cup all-purpose white flour
1 3/4 cup whole wheat flour
2 TB Flax Seed
2 tsp chia seeds
1 TBS white sugar
1 tsp salt
2 Tbs olive oil
Extra water to bring the bread together (1/2 cup or so)
Parchment paper
3 paper towels

How to make it:
Mix together warm (not hot) water, yeast, and honey, and let sit for a minute for
yeast to foam
Stir together flour, sugar, salt, and then mix with yeast mixture and olive oil
Stir together with a wooden spoon
Knead for 5 minutes, either by hand or with a stand mixer and hook attachment
IF the bread doesn't ball up slowly add up to 1/2 cup of warm water while mixing till it
makes a bread dough.
Line a crock pot with parchment and place ball of dough in center
Put paper towels over the top, and put the lid, very slightly ajar over that,
this will help absorb some of the moisture so the top of your bread is not mushy
and wet while the bottom is crispy and hard.
Cook on high for an hour and a half, or until bottom is browned (You can just
lift it out with the parchment to check how brown the bottom is)
Remove from crock pot, put on a baking tray, and into a preheated oven set to
broil on high. Broil 2-3 minutes or until you reach the desired golden brown.

Monday, February 19, 2018

Apple Cheesecake

It's time to make this cinnamon apple cheesecake dessert, which no one ever refuses! It
combines mellow cream cheese with tart apples, spicy cinnamon, and
crunchy pecans to make a luscious fall variation on one of our favorite
classic desserts. Believe us, there won't be any

1 store-bought graham cracker crust (or make your own favorite recipe)
Two 8-ounce packages cream cheese, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
2 large eggs

4 cups thinly sliced Jonathan or Granny Smith apples
1/2 teaspoon ground cinnamon
1/3 cup sugar
1/2 cup chopped pecans

Preheat oven to 325F.
Place crust in the bottom of a 9-inch springform
pan. Bake crust 10 minutes, then remove from oven to cool. Leave oven
To make filling, with an electric mixer beat together the cream cheese,
sugar, and vanilla in a large mixing bowl until light and creamy. Blend
in the eggs, one at a time. Pour this mixture over the crust.
To make topping, place sliced apples in a large mixing bowl and toss
with cinnamon and sugar. Spoon apple mixture evenly over cheese filling
and sprinkle with the pecans.
Put foil around your cheesecake pan, then place pan inside of another large baking pan
this pan will hold water to bake your cheesecake for best cheesecakes that don't fall
in the center. Pour an inch to two inches in this pan up around your cheesecake pan.
Bake cheesecake until the center seems firm, about 1 1/4 hours. Let
cheesecake cool before removing it from the pan. For the best flavor,
cover and chill the cheesecake for at least 4 hours (or up to 1 day)
before serving. Run a knife around the inside of the pan to loosen the
cheesecake and release and remove the sides of the pan. Place cake on
serving plate.