Sweet Potatoe Coins

This is by far the best way I’ve found to cook sweet potatoe fries; and it goes amazingly well with BBQ or for a snack/appetizer if you have some friends or family in!

Ingredients:

Sweet Potatoes
EVOO
Basil
Garlic salt
Pepper
Paprika
(Any spices you love will do! – I’ve heard of people using Cumin or Curry powder as well)

Place on a baking sheet and cook at 400 for 15 minutes a side; they may take a bit longer; but keep an on eye on them; they burn quickly. Let them sit for a few minutes and enjoy!


A dip that we love to have with them is a Chipolte Mayo dip. You simply put Mayo in a dish and add chipotle spice – mix well – to your taste..the more you use the hotter it will be. We usually put quite a bit; we like our spice. I also refrigerate it for 10 mins before serving.

Marinated Curry Dijon Chicken

Whenever my husband brings this leftover chicken for lunch he gets asked for the recipe. I usually serve it with Basmati rice and broccoli but it's also great with mashed potatoes.

The Grocery List

• 14-18 boneless skinless chicken thighs (I use the "family pack" size from my grocery store)
  
• 1 tbsp curry powder
• 1/2 tsp flaked red chilies
  
• 1 tbsp onion flakes
• 1/2 cup dijon mustard
  
• 1/2 cup liquid honey
  
• 2 tbsp soy sauce
• 1 tsp Asian chili sauce (found in the Asian Food Aisle)

Cooking It All Up

Unravel the chicken thighs and thoroughly rinse in water. Shake off excess water and place in a shallow baking dish.

In a small bowl, combine all of the other ingredients and stir to mix.

Pour sauce over chicken and turn to coat. Refrigerate for at least 4 hours - the longer the better, I usually try to prepare this the night before.
When you are ready to cook it up, heat oven to 350F. Cook for 50 minutes, turn chicken half way through.

Side Dish Hint
If you would like to serve this with Basmati Rice, the easiest method is to use a large oven safe dish that has a lid. Add 2 cups of rice and 3 cups of water, cover and throw it in the oven next to the chicken. Leave it alone until the timer rings (50 minutes) and fluff with a fork.

Recipe adapted from Sandi Richard cookbook.

Chocolate Berry Trifle

I challenge you to serve this and walk away from the table without a marriage proposal. It is that good.

The Shopping List

• 2 bags (260 grams) Two Bite Brownies, chopped
• 2 boxes of instant chocolate pudding or instant mousse mix, prepared
• 2 can of strawberry rhubarb (or any fruit variety you like) pie filling
  
• 1/2 container (8 oz) frozen whipped cream topping, thawed
• 1/2 pint fresh strawberries, sliced

Mixing It All Up

Chop the Two Bite Brownies into halves or quarters and layer half of them on the bottom of the trifle bowl.

Next layer half of your chocolate pudding or mousse mix.

Next layer 2 can of strawberry rhubarb pie filling.

Repeat the layers.

Top with whipped cream and sliced berries.

Enjoy!