Dinner Lately

Lightened Up Chicken Parmesan

I made this chicken parmesan from Cooking Light last week. It's a little better for you than traditional chicken parmesan- instead of using bread crumbs, you use panko, and the tomato sauce isn't weighed down by lots of salt and tastes like you've been slaving away on the stove all day. We both loved it, including the mini!

Rotisserie Chicken with Lemon Risotto 

& Bacon Brussel Sprouts 

Last Friday I wasn't in the mood to cook so Miss A and I made a last minute trip to the grocery store for a rotisserie chicken. As we were leaving I saw that arborio rice was on sale and picked some up, suddenly with a huge craving for some risotto! The only risotto I make is lemon risotto, a Rachael Ray recipe. Gah, it is SO good!! I could easily sit there and eat the whole pot.

I also grabbed some brussel sprouts while we were at the store to make a super easy and quick veggie side dish. I don't know why brussel sprouts get such a bad rep- they are delicious, if you make them correctly! I follow this recipe from Picky Palate, but I omit the extra toppings and I cook mine in bacon fat. ;) I fry up three slices of bacon in a skillet, remove the bacon, leave the drippings and add a tablespoon of olive oil, then I add the sprouts. Perfect every single time!

Classic Cheeseburgers 

My husband loves having burgers for dinner. Sometimes we have burgers once a week, especially if I'm looking for something easy to make. I make them pretty much the same every time- salt, pepper, oregano, basil, and spoonful of barbecue sauce go into the mix. I cook them on the stove top and top them with cheddar cheese, red onions, and lettuce. 

Baked Potato Soup 

This is my favorite baked potato soup recipe. I made it two months ago while my parents were visiting. My dad loves to eat soup when it's cold out, which means he doesn't eat it very often, seeing as it rarely gets chilly in Miami. He requested soup one day for lunch and I had this recipe from Skinnytaste pinned that I really wanted to try. I love that the recipe calls for a head of cauliflower, so it's easy not to feel bad about eating this soup! Crispy bacon and cheddar cheese are a must for toppings!

Garlic Roast Chicken

Don't you love it when something turns out so right?

I've been doing a lot of cooking lately. I don't know what's got into me and how I've been able to manage it with Miss A running amok and all. Actually, dare I say, she's been pretty good these days. If Daddy isn't home when it's time to start cooking dinner, I let her watch a little TV (after about 10 minutes, she's cruising on the sofa). It's the only way I can get started and I watch her from the sink as I chop and peel vegetables.  When she starts losing interest I scoop her up and put her in her highchair with some books and a sippy cup. This doesn't lasts long either So the next thing to try is measuring cups and bowls! She also likes to play with the kitchen towels and will pull them down to play peek-a-boo. Whatever works, right? Dinner has to somehow make its way to the table!

So, with that said, I was really happy at how easy this was to put together. I butterflied the chicken breasts, arranged them on a baking sheet with olive oil, salt, pepper, a few crushed garlic cloves, rosemary, and lemon zest. This was a great compromise for cooking a whole chicken. Instead of having it cook for an hour and a half, this was done in 20 minutes! The end result was moist and tasty. The juices rest in the oven for about five minutes with the oven shut off, a great way to add even more flavor. I paired this with garlic rice pilaf and a cesar salad. I bet it would also go great with roasted asparagus and mashed potatoes!

Source: adapted from Classic Rachael Ray's 30 Minute Meals Cookbook
Servings: 4

2 large boneless chicken breasts, butterflied
4 garlic cloves, crushed
1 tablespoon rosemary
3 tablespoons extra virgin olive oil
1 lemon, juice and zest
1/2 cup chicken broth or white wine
Salt and pepper to taste

Preheat oven to 425. Butterfly each chicken breast so that you have four thin pieces. Arrange chicken in a 13x9 baking dish and salt and pepper both sides. Add the crushed garlic cloves, rosemary, olive oil, and lemon zest. Toss and coat with the ingredients and roast in the oven fro 20 minutes. Add the chicken broth or wine and lemon juice to the pan and combine with the juices. Turn the oven off and allow to stand in the warm oven for 5 minutes. After 5 minutes, serve the chicken with the pan juices.

Mushroom Steakhouse Burgers

There's nothing like a good burger. We are huge burger lovers and usually have burger night once a week. My favorite way to eat a burger is simple: cheddar cheese, with mayo, ketchup, lettuce and a slice of tomato. But I definitely like to try all kinds of burgers.

My sister in laws were recently in town to celebrate my daughter's birthday. Everyone returned back to Florida after a few days but my sister in laws stayed. We spent our days by the pool, at the mall, and on the floor in the family room, entertaining a certain one-year-old. Rachael Ray's show was playing in the background one afternoon and we all stopped to "ooo" and "ahhh" over a burger that was being assembled on screen.

I still hadn't figured out what to make for dinner that evening and we were all suddenly dying to try that burger. After a quick trip to the store I had all the necessary components to whip it together. And I gotta tell you, it was so easy!

Source: adapted from Rachael Ray (the meat mixture is my own recipe)
Servings: 4

2 tablespoons olive oil
2 pounds baby bella mushrooms, sliced
1 pound ground sirloin
1 1/2 tablespoons BBQ sauce
1/8 teaspoon oregano
pinch of basil
salt and pepper to taste
8 slices Swiss cheese
4 hamburger buns, toasted and buttered

For the steaksauce:
2 cups mayonnaise
1/2 cup A-1 steak sauce
half the juice of a lemon
Salt and pepper

Place ground sirloin in a mixing bowl. Add BBQ sauce, oregano, basil, salt, and pepper. Lightly mix to combine. Score the meat into four sections so your burgers will be about the same size. Form 4 patties, using your thumb to make an indention in the middle. You want them to be plump on the sides, skinny in the middle so they'll cook evenly. Set aside.

Preheat oil in a small skillet. Add mushrooms to pan and begin to brown. Once they start turning brown, salt and pepper them to taste. Cook over medium heat for 3-5 minutes, then reduce and caramelize until there is a rich brown coating. Remove mushrooms from heat and set aside.

Heat another skillet with oil to medium. Place the patties into the skillet. Cook for 5 minutes; flip and then cook for 3-4 more minutes more, depending on how rare you like your burgers. Turn off the heat and top burgers with 2 slices of cheese and mushrooms. Allow to sit for 1 minute for cheese to melt. In the meantime, make the sauce.

To make the sauce, place all ingredients in a bowl and stir to combine. Drain burgers on paper towels before placing on buns. Toast the hamburger buns and butter both sides. Assemble the burgers, topping with a dollop of sauce.

Worcestershire Burgers with Mushroms, Swiss, and Ranch Dressing

Every now and then the craving for a big, juicy burger hits. I like my burgers with cheese, lettuce, sometimes tomato, and always, always, with a sauce/spread.

My favorite burger thus far is this caramelized onion burger. This burger comes in at a verrrrrry close second.  It's got cheese, point # 1, it's got mushrooms, point #2, and it's got a creamy, tangy sauce all over it, point #55. My mouth waters right now just thinking about eating it again.

I love making burgers at home. I rarely ever order one out at a restaurant. For some reason I consider a restaurant burger to be unhealthy- burgers made at home = healthy. I love my math skills. But truly, if I'm making a burger at home, I always use lean ground beef, sometimes grass-fed, and I don't over do it in the seasoning department. I like them simple. I also almost always top it with some kind of veggie, whether it be mushrooms, lettuce, tomatoes...and I use a whole wheat bun. Win win's all around. 

This burger is definitely one I can guarantee you'll want to add to your dinner rotations. "Sandwich" night can be fun and gourmet!

Source:  adapted from Rachael Ray Magazine

1 1/2 pounds ground sirloin
About 1/4 cup worcestershire sauce
3 tablespoons grated onion
coarse salt and pepper
1 tablespoon vegetable oil
4 deli slices swiss cheese
3 tablespoons butter
1 pound baby bella mushrooms, slices
1 shallot, finely chopped
1/2 cup sherry (I used chicken stock)
1 cup sour cream
1/4 - 1/3 cup buttermilk
1 teaspoon parsley
1/4 teaspoon thyme
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1 clove garlic, grated
Whole wheat buns

Preheat a cast-iron skillet or griddle pan over medium-high heat. Combine the beef, worcestershire, onion, salt and lots of pepper. Form into 4 patties (thinner at the center and thicker at the edges for even cooking). 

Add the oil to the hot pan, add the patties and cook, turning once, for 8 to 10 minutes for medium-rare to medium. Top the patties with the cheese, folded to fit the burgers, during the last 2 minutes of cooking.

Meanwhile, in a separate skillet, melt the butter over medium heat. Add the mushrooms and cook until browned, about 12 minutes. Add the shallot, season with salt and pepper and cook for 2 to 3 minutes more. Deglaze with chicken stock.

In a bowl, stir together the sour cream, buttermilk, herbs, lemon juice, hot sauce and garlic; season with salt and pepper.

Put the cheeseburgers on the roll bottoms and top with the mushrooms. Slather the roll tops with the dressing and set into place.

Cauliflower Mac and Cheese

I meant to post this along with my string of 4th of July specials, but it's still summer and you're still grilling, right? I haven't gotten tried of it yet.

So what have I got for you? When I made this barbecue chicken, I wanted something cheesy to go with it. And we also had to have some kind of veggie thrown in...

..cauliflower it was. I'm usually not a fan. Are you? I don't ever have it in the house but earlier that week I was hanging out in the frozen veggie aisle and saw a big bag of the stuff. I thought, why not, let's try this thing. Now that bag is taking up room in my freezer. What should I do with it?

This mac and cheese would pair wonderfully with grilled chicken, steak, or burgers. Although, be mindful of the fact that you've got something outside grilling and something inside cooking. I'm still getting a hang of watching both at the same time. Usually the hubbs helps out when we've got something on the grill and that definitely makes it easier. I still run back and forth. I don't want to miss out on the action.

Source: Rachael Ray

Salt
1 pound short cut pasta (I used whole wheat rigatoni)
1 tablespoon extra virgin olive oil

1 large head cauliflower (I used frozen cauliflower)
1 cup chicken stock
3 tablespoons butter
1 onion, finely chopped
4 cloves garlic, finely chopped
3 tablespoons flour
About 2 1/2 cups whole milk
Freshly ground black pepper
Freshly grated nutmeg
3-4 sprigs fresh sage leaves, very thinly sliced
2 tablespoons Dijon mustard
1 cup sharp white cheddar cheese, divided (I used yellow cheddar)
1 cup Gruyère cheese, divided (omitted)
1 cup shredded Parmigiano Reggiano cheese, divided
1 small bundle watercress, washed and chopped

Bring the water to a boil for the pasta. Salt the water and undercook the pasta by 2 minutes, about 5-6 minutes.

While the water comes to a boil, in a covered Dutch oven, heat the EVOO over medium to medium-high heat. Cut the core away from the cauliflower and set the head into the pot. Add 1 cup stock, cover and steam for 12-15 minutes, until tender. Remove and separate the cauliflower into florets. Discard the water from the pot.

Over medium heat in the same pot, melt the butter, then add the onion and garlic. Sauté for 3-4 minutes, until tender. Add in the flour and whisk for 1 minute. Whisk in the whole milk and season with salt, pepper, nutmeg and sage. When thickened, stir in the Dijon mustard and two-thirds of the combined cheeses.

Drain the pasta and add it to the cauliflower. Stir in the cheese sauce, transfer to baking dish and top with the remaining cheese. Cool completely and cover for a make-ahead meal.

To bake, pre-heat the oven to 400°F. Bake until brown on a baking sheet to catch the bubble-over. The casserole will take 40-45 minutes to heat through.

Roasted Potato Wedges with Red Ranch Dressing

A few weeks ago I was curled up on the couch watching Down with the Neelys (don't you love them? I can't get enough of their sweet relationship). They were grilling up all kinds of things in the kitchen, but it was the potato wedges that caught my eye.

I've already made these about five times since then. They're currently my favorite version of french fries. I like that they're fat- I'm not a fan of thin, skinny fries. Call me a weirdo, what can I say. But what really makes them so unbelieveably good and delicious I want to eat them all day everyday is this dripping sauce.

It's not related to the Down with the Neelys episode. I found this baby in a Everyday with Rachael Ray magazine (a note to all who knock her, this is good, try it!!). I made it for the fam on their first night here and it was gone in two seconds flat. Okay, maybe not that quick, but it had certainly disappeared before I was even done with my corn on the cob.

For the Potato Wedges
Source: loosely adapted from Down Home with the Neelys

4 russet potatoes, scrubbed well
3 tablespoons olive oil
1 teaspoon paprika
Kosher salt and freshly ground black pepper

Place a rimmed sheet tray into the oven and preheat oven to 450 degrees F. 

Slice each potato into 6 wedges. Add the potato wedges to a pot of cold salted water. Bring to a boil, reduce heat, and simmer until the potatoes are barely tender, but a knife can be pushed through with just a slight resistance, about 6 minutes. Drain potatoes and add to a large mixing bowl. Drizzle potatoes with olive oil and toss with paprika, salt, and pepper.

Carefully remove the hot sheet tray from the oven and quickly add the seasoned potatoes to them. You want the pan to stay as hot as possible. This will help to crisp up the potatoes while they roast. Place the sheet pan back into the oven and roast until golden and crisp, 20 to 25 minutes, flipping 1/2 way through the cooking time.

Cook's Note: Be careful not to overcook the potatoes when boiling. You don't want them to fall apart when you roast them. Heating your sheet tray in the oven will promote crispness in your potatoes wedges. The potatoes start sizzling and crisping up as soon as they hit the hot pan.

For the Ranch Dressing
Source: Everyday with Rachael Ray

1/2 cup buttermilk
1/2 cup sour cream
1/4 cup organic or low-sodium ketchup
1 large clove garlic, grated or pasted
3 -4 tbsp, finely chopped mixed fresh herbs, such as chives and parsley
1 tbsp fresh lemon juice
Salt and coarse black pepper
Hot sauce, to taste (omitted)

In a small bowl, combine 1/2 cup each buttermilk and sour cream, the ketchup and garlic, herbs, and lemon juice; season with salt, pepper and hot sauce to taste.

What's your favorite cooking show? I watch Giada, Rachael, Emeril, and the Neelys.

It Came in the Mail. . .

My 1st issue of the Food Network Magazine!!
The subscription was a Christmas present from my aunt.

I also got my third issue of Everyday with Rachael Ray. I LOVE this magazine (have I mentioned that before?).The hubbs thinks it's hilarious and hides it from me, proceeding in me running around the house frantic, while he laughs away.

And a Valentine's from my Grandma. She's so sweet. Who doesn't like being thought of?

I love getting the mail.

Later on I'll share with you the recipe for this breakfast bread.
It's like springtime. :P

How's your week going so far? What do you look forward to getting in the mail?

Orange Marmalade Chicken

The first day I got my Rachael Ray book, I tagged a bunch of recipes I wanted to make. The second day I tagged some more. On the third day, I ran out of my little pink tabs. It seems like every time I open it up I find something else I want to try. Let's face it, I'm probably going to end up making every single one of those recipes!

Orange Marmalade Chicken was the first thing I decided to make out of her book. It is the second recipe in the book, and the picture immediately caught my eye. I've made it three times already, this being my fourth. Every time I make it I find myself adding a little less of the balsamic vinegar and chicken stock, more of the marmalade. I love the orange flavor, but I also like my sauce to be a bit thicker. The rosemary is the perfect compliment to the dish and I like it to be slightly in the background, so I put a little less than called for. I also did not have scallions or arugula when I made this last night, but they were not missed. I've paired the chicken with her lemon risotto, the first recipe in the book. They are spectacular together, although I could eat either one all on it's own, in it's entirety. Especially the risotto, it's addicting!

Orange Marmalade Chicken

Source: Rachael Ray Look and Cook

2 tablespoons extra-virgin olive oil
2 pounds boneless skinless chicken thighs or breasts or any combination of light and dark meat
Salt and freshly ground black pepper
1 teaspoon poultry seasoning
2 to 3 sprigs fresh rosemary, leaves chopped
1/3 cup orange marmalade
1/4 cup balsamic vinegar
1/2 cup chicken stock
2 scallions, whites and greens, finely chopped 
4 cups baby arugula (optional)

In a large pan, heat the extra-virgin olive oil over medium-high to high heat.


Season the chicken liberally with salt, pepper and poultry seasoning. When the oil is hot and ripples, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.


In a small bowl, stir together the marmalade, vinegar and stock and pour over the chicken. Cook for 2 to 3 minutes or until the sauce has thickened and becomes a thin glaze. Add the scallions during the last minute of cooking time. Arrange on a serving platter and serve topped with arugula greens.

Has anything knocked your socks off recently?   

Link up to Saturday Swap

My Three-Day Weekend

Friday night I made Rachael's Honey-Rosemary Chicken (which was not in the book, I happened to watch her make it that day on her talk show). It was good- I loved sweet, lemony sauce.

My Saturday was filled with the hustle and bustle of cleaning my apartment, making a few returns at the mall, and discovering a new Kroger. I hardly ever shop at Kroger, but I'm getting a bit bored of my Meijer runs and needed a change of scenery. I headed to Kroger after my brief trip to the mall and was shocked to find one just a few streets away, brand-spanking new (or so it appeared to be). 

I hopped out of the car and giddily walked into the store (I know, it's Kroger, not Whole Foods...it's the little changes throughout my days that excite me). I was immediately taken aback- wait, was I actually in Whole Foods?

It was so clean, organized, and had a rustic feel. There was so much fresh produce and so much cheese. I tried my best to stick to my list, but let's face it, things just happened to get into my cart.

Kroger's "light" ice cream, Mint Chocolate Chip and Death by Chocolate. One for me and one for the hubbs. He likes his chocolate. I like my mint. We were craving ice cream after all...

I got some other essentials, like two new kinds of hummus, my favorite chips, and bagels.

Healthy items did manage to hop into my cart along the way.

See?

On Sunday I spent a good chunk of the afternoon cashing in my Christmas gift cards at Old Navy and Borders. I picked up The Help by Kathryn Stockett and The Year of the Fog by Michelle Richmond.

Along with this super cute bookmark.

Love it.

I'm SO excited to start reading The Help. I've heard so many good things about it! Even the girl at the cash register was excited for me to start reading it.

After I left Borders I made a quick stop at Meijer for some store-bought pizza crust. When I got home I rolled out the dough and topped it with mozzarella, parmigiano-reggiano cheese, mushrooms, and spinach. I also made the chocolate chip cookies out of my cookie book per hubby's request.

As for today, I think I'll be eating lots of cookies and reading my new book.

I heart three-day weekends.

And guess what. I have another one this coming weekend. Perks of working at a school ;)


Were you one of the lucky ones to have a three-day weekend? How did you spend yours?

Insane Cravings

I seem to be on some kind of cookie fix. All I want to do is bake cookies.

Giant Double Chocolate Cookies
Christmas Crunch Cookies
Peanut Butter Blossoms
Orange Ricotta Cookies with Dark Chocolate

The Giant Double Chocolate Cookies remind me of the German Chocolate Cookies I made last weekend.

But I still want to make them.

And I already made the Christmas Crunch and Peanut Butter Blossoms for Christmas. Now I'm insanely craving them. So much so that I had to re-write the word "insanely" three times. ;)

Anyhow. What else has been going on around here?

I made Rachael's Spinach Artichoke Mac and Cheese, Parmigiano-Reggiano-Crusted Chicken Piccata, and Ravioli Tomato Soup. I shared the chicken recipe with you over here. The Spinach Mac and Cheese wasn't my thing- I don't know if the sauce was too creamy or what, it just wasn't that great. :/ I did love the soup though, my second time making it.

You can find the recipe for that here.

As for the weekend, I think some major baking with be going down. Along with ice cream. The hubby and I were dying for ice cream last night but were too lazy to throw on some pants and go out in the snow to get some. I suppose I will when I go out for our weekly grocery run and crumble up a bunch of cookies to go along with it. :D

Any baking plans for you this weekend?

Menu Plan Monday

Last week I made several recipes out of my new Rachael Ray Look and Cook book. I made Lemon Risotto, Orange Marmalade Chicken, Tomato and Ravioli Soup, and Marsala Pork Medallions. The lemon risotto is the best Rachael Ray recipe I have ever tried, hands down! The soup, chicken, and pork were all tasty as well, especially the Orange Chicken. I will share these recipes soon!

This week I am tackling three more recipes out of the book: Spinach and Artichoke Mac and Cheese, Parmigiano-Reggiano Chicken, and the Marsala Burgers. I loooove having this new cookbook, I'm excited every day to come home and make something new for dinner!

• Spinach and Artichoke Mac and Cheese
• Parmigiano-Reggiano-Crusted Chicken Piccata
• Panko-Crusted Chicken with Cherry Tomato Sauce
• Marsala Burgers
• White Chicken Chili

Have you tried any new recipes lately?

Happy New Year!

We are back from sunny, blue-skyed, 70 degree weathered Miami! We spent the holidays with our families, ate lots of Cuban and Venezuelan food, went to every restaurant imaginable, and stuffed ourselves with all kinds of desserts. The holidays are all about food, right? We ate cookies, chocolate souffles, arepas (Venezuelan), media noches (Cuban sandwiches), croquettas (Cuban snack), bollos (traditional Venezuelan Christmas Eve dish), pulled pork sandwiches (New Years), honey-glazed ham (my grandma's Christmas specialty), pancakes...

I could go on and on....

As much as we loved having everyone take us out to eat and shower us with delicious treats, I could not wait to come home and cook my own food!! We are huge healthy eaters! One of the reasons I love cooking so much is because I know what's going in my food and I know how to make it healthy, or at least, lighter than the original version. Being our first night back, I went to the grocery store this morning and picked up all the ingredients for my first recipe from Rachael Ray's Look and Cook cookbook!!

Yes, the hubby got it for me for Christmas. And so did my Mom. And so did my mother-in-law. :) I must have mentioned that I wanted this book quite a few times then, hmmm...

Anyhow, without further ado, here are some pictures of the various food/dishes/desserts we had the pleasure of eating throughout the past two weeks! I hope your holidays were just as marvelous. :)

Baking up a storm in my Mom's kitchen. Christmas Crunch Cookies & Peanut Butter Blossoms. They were both SO GOOD that I may in fact make them again very very soon...

A chocolate souffle we had at an Italian restaurant.

Here I am waiting for my pasta!

Fusilli pasta with mozzarella, tomatoes, and basil.

Mini dessert shots at our New Years Eve Party.

This is called a Bollo, which is like a tamale, that we ate on Christmas Eve. My husband's family is Venezuelan and this is what you traditionally eat on Christmas Eve.

 

Croquettas!! My favorite Cuban food and what I miss so much living here in Michigan!! They are filled with ham and cheese and then fried to perfection...

There are lots of Cuban sandwiches, but this one, the media noche, has been my favorite since I was a kid. It is piled with layers of ham, pork, and cheese, between two pieces of Cuban bread. I LOVE them.

Here were are at the Cuban restaurant, La Carreta. See how happy I am? And no, that's not a cafe con leche, I got hot chocolate, it was chilly that night!

A brownie dessert we had out at a restaurant.

And here we are as a family on Christmas day. :)

There you have it, a few food pics from our trip. Trust me, there was so much more that I forgot to photograph! Hope you enjoyed. :) Stay tuned for a ton of Rachael Ray's new recipes, I just made one tonight that was amazing.

It's Like Christmas

Yesterday I came home to find this in my mailbox.

I was SO excited. I've been waiting for it to come for what feels like eons. Her magazine has got to be my all-time, and I don't even know why. I pour over the pages lovingly. I look for the longest checkout lane in the grocery store just so I can look through it. And now I have a subscription to it!

SO EXCITED.

Can you believe just a year ago I despised her recipes? The ingredient list was just too long. They never took me 30 minutes and I wasn't a fan of her quirkiness. Until I discovered her daytime talk show while I was unemployed with nothing to do. I started to look forward to her show everyday. I felt like I had made a friend during a rough, lonely time. Now I adore her.

I stayed up late last night reading it. Until my husband found me with the light on. He has deemed me insane, but this is not as surprise. We both know I am.

Look out for some of her recipes!! I've marked a ton. :)

I'd Like to Make...

...Roast Chicken Dinner with Roasted Garlic Gravy

Rachael Ray has a new cooking show. I watched the first episode last week on the Cooking Channel, Food Network's sister channel. It's called Rachael Ray's Week in a Day and she makes five meals that you can prepare for an entire week. This Roasted Chicken dinner looks divine.

...Brownie Mosaic Cheesecake

I need to think up an excuse to make this...

...Whole Wheat S'More Cookies

..and these. Except, with cookies, I can make them for the hubbs and I with no problem. We can finish off cookies easy. :)

...Simple Whipped Sweet Potatoes

I LOVE the blog How Sweet It Is. Chocolate and bacon are her two favorite ingredients! This whipped sweet potato dish popped up on her blog this week. I'm curious to see if I will like them better over the sweet potato dish I made last Thanksgiving.

...Peanut Butter-Banana-Apple Bites

This can easily become the perfect snack to come home to.

What have you bookmarked lately?