Spicy Roasted Chicken

This is my idea of comfort food. A chicken roasted slow and low makes the meat extremely moist and tender. The rub is a tad spicy and full of great flavor but not so spicy that my kids can't eat it. I love making this when we have friends over for dinner because it's easy to make, feeds a lot of people and tastes amazing, plus there's little clean up. I served this with a Mixed Vegetable Sauté and rice. It was a fantastic meal that we all really loved.

• 1 4 1/2 - 5 lb whole chicken
• 1 medium onion - quartered
• 6-8 cloves of garlic - peeled
• 2 tsp salt
• 2 tsp dried thyme
• 3 tsp paprika
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• Cooking spray

Preheat oven to 275 degrees. Rinse chicken. Place onion and garlic inside the cavity. Mix all seasonings in a bowl and rub evenly over entire bird. Spray bird with cooking spray. Place chicken on a roasting tray in a tinfoil lined baking dish. Push the meat thermometer into the thigh of the bird making sure not to touch bone. Roast uncovered for 3 1/2 - 4 hours until the meat thermometer reads 180 degrees. I start basting my bird after 2 hours and repeat every 1/2 an hour after that. My chicken turns out sticky and slightly crispy. If you want crispy skin then don't baste for the last hour. Remove from oven and let the bird rest for AT LEAST 10 minutes before carving. Enjoy!

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Cocoa Brownies with English Toffee

I am back...We had a wonderful time with my family in Pacific City on the Oregon coast. We stayed at a fantastic house with amazing views of the ocean. The weather was stormy and cold but we still had the best time relaxing, reading, watching movies, eating tasty food and spending time together. I am looking forward to next years spring break adventures.


One of the perks of having a food blog is getting free products in the mail. See's Candies sent me some treats to try - how lucky am I!? I am looking forward to checking out all of the Easter candy they have this year, it looks like they have a ton of great stuff.


The Victoria Toffee (English toffee) is one of my all time favorite candies. It's crunchy, salty and sweet. I made a batch of cocoa brownies for my kids and wanted to add some of the toffee to them. I must say, they were RICH, decadent and delicious. My kids gobbled them up as well as my husband. I am not a huge chocolate person, I like it, but only in small doses. This was much too rich for me, but I was happy my family enjoyed it. Thanks for the treats See's.

• 1 1/4 sticks of unsalted butter
• 1 1/3 cup of white sugar
• 3/4 cup PLUS 2 tbsp of cocoa powder
• 1/4 tsp salt
• 2 large eggs
• 1/2 tsp vanilla extract
• 1/2 cup flour
• 1 See's Victoria Toffee, broken up into small pieces

Preheat oven to 325 degrees and make sure rack is in the lower third of the oven. Coat the baking dish with cooking spray.

In a large heat proof bowl, combine the butter, sugar, cocoa and salt. Set the bowl in a large skillet of water and simmer over medium low heat. Stir occasionally until the butter is melted and mixture is hot to the touch. The mixture will look slightly grainy. Remove from heat and cool until warm. Add vanilla and stir with a wooden spoon. Add the eggs one at a time mixing thoroughly after each one. When the batter looks well blended, smooth and shiny, slowly add the flour and stir until it's combined thoroughly, then stir vigorously for 30 strokes. Stir in the toffee reserving a bit for the top. Pour into the baking pan and top with the remaining toffee.

Bake for 25-27 minutes or until a toothpick inserted in the center comes out clean. Let cool completely then lift up ends of the parchment paper and transfer brownies to a cutting board where you cut into bite sized pieces. Enjoy.

Click here for a printable version of this recipe

Spring Break

I am taking the week off to spend time with my family. I hope everyone has a great spring break! See you in a week.

Pam

Shredded Pork Tacos

I was recently shopping at Cost Plus World Market and found the most amazing baking tool on sale for half price. What you ask? A rack that bakes corn tortillas into the shape of a taco. I love, love, love tacos but refuse to fry tortillas in oil...not because I don't love things fried, but because it's just not good for me or my family. I couldn't wait to use my new taco baking rack so I cooked some pork and green chiles in the oven all afternoon for the best shredded pork filling. It's the same filling I used for my Baked Pork Taquitos and it tasted amazing. We all loved these tacos...they were crispy and delicious without being greasy.

Shredded Pork:

• 2 tsp olive oil
• 1 1/2 - 2 lb pork roast (I used pork sirloin because it's lean)
• 1 7 oz can of whole green chiles
• 5-6 cloves of garlic, chopped finely
• Dried oregano, to taste
• Cumin powder, to taste
• Garlic powder, to taste
• Sea salt and fresh cracked pepper, to taste
• 2 cups of chicken broth

Preheat oven to 275 degrees. Season the entire pork roast to taste. Heat olive oil in a small Dutch oven over medium high heat. Once hot, add the seasoned pork roast and sear on all sides. Add the chicken broth, chopped garlic and whole green chiles. Cover with a lid and place in the oven for 2 hours then turn roast over. Cook for an additional 1 1/2 to 2 hours or until the meat shreds easily with a fork. Shred the entire roast and mix meat with the juices then let simmer in the oven for 10-15 more minutes.

Additional Ingredients:

• Corn or flour tortillas
• Extra sharp Cheddar cheese
• Lettuce, chopped
• Black olives, sliced
• Tomatoes, diced
• Green onion, diced
• Fresh cilantro, chopped
• Refried beans
• Salsa
• Guacamole
• Sour Cream

Preheat the oven to 350 degrees. Place corn tortillas over the baking rack then spray each tortilla with cooking spray; bake for 7-10 minutes or until golden brown. If you don't have a baking rack, fry the tortillas in oil and form into tacos.

Once the tortillas are baked (or fried) fill the shell with refried beans, shredded pork, lettuce, tomatoes, olives, green onions, cheese and cilantro. Serve with fresh guacamole, salsa and sour cream. Enjoy.

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Beef Stroganoff

It was a very cold, dark and rainy day and I wanted something warm and comforting for dinner. This may not be the most beautiful meal but I must say it tastes really delicious. I love cooking the beef in my Dutch oven, low and slow for 4 hours. It makes the meat fall apart tender and the broth becomes so flavorful and tasty. I use whole wheat egg noodles with this stroganoff and they taste great, plus they are much better for us. This is a family favorite and a great meal to serve guests.

• 1 tbsp olive oil
• 1 lb of lean beef cut into chunks (I use round steak)
• 1 medium onion, diced into large chunks
• 3-5 cloves of garlic, chopped or minced
• Sea salt and fresh cracked black pepper to taste
• 1-2 tsp thyme
• 1 bay leaf
• 4 cups beef broth

Preheat oven to 275 degrees. Add olive oil to a dutch oven over medium heat. Once hot, add beef, thyme, sea salt and fresh cracked pepper to taste. Cook for about 3 minutes then add onions and garlic. Cook for an additional 2 minutes (stirring frequently). Add bay leaf and broth then cover with lid. Put into the oven and cook for 4 hours.

• 8 oz of button mushrooms sliced
• 1 tbsp olive oil
• 1-2 tbsp Dijon mustard
• 2 tsp Worcestershire sauce
• 3 tbsp sour cream
• 2 tbsp cornstarch (mixed with a little water or beef broth)
• Whole wheat egg noodles cooked, per instructions
• Fresh parsley chopped (for garnish)

Heat oil in skillet over medium heat and saute mushrooms until golden brown. Remove the Dutch oven from the oven and place on the stove top over medium heat. Add mushrooms, Dijon, Worcestershire and sour cream. Stir and bring to a boil; add cornstarch/water mixture and reduce heat to medium low. Cook whole wheat egg noodles per instructions. Top the noodles with sauce and serve. Enjoy.

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Farfalle with Chicken Sausage, Mushrooms, Grape Tomatoes and Feta

This was a very light and simple dish. I didn't use a butter sauce or any cream because I was craving a healthy dinner. It was just pasta, garlic herb chicken sausage and some veggies tossed together with farfalle and feta. Light, healthy and delicious. It was extremely easy to make and had very little clean up. My entire family really loved this meal - especially my son. I served this pasta dish with my house salad.

• 2 tsp olive oil (divided)
• 1/2 sweet yellow onions, sliced
• 10-12 button mushrooms, sliced
• 2 cloves of garlic, minced
• 4 garlic and herb chicken sausages
• 2 baby bell peppers (orange and yellow)
• Handful of grape tomatoes
• Handful of baby spinach leaves
• Sea salt and fresh cracked pepper to taste
• 5-6 fresh basil leaves, chopped
• Feta cheese (I used low fat)
• Farfalle, cooked per instructions

Heat 1 teaspoon of olive oil over medium heat. Add the sliced onion to the skillet and cook, stirring occasionally, for 20-30 minutes or until caramelized. Season with salt and remove from heat and set aside. Add the additional 1 teaspoon of olive oil to the same skillet over medium high heat. Once hot, add the mushrooms. Don't stir the mushrooms for 3-4 minutes to allow them to become golden brown. Toss them around, season with salt then add the minced garlic, stirring constantly for 60 seconds. Remove from heat and set aside.

Cook the pasta per instructions. While the pasta is cooking, add the sausages to the skillet over medium heat and cook until golden brown on the outside, about 5-6 minutes. Remove from heat and set aside to cool. Once cooled, slice the sausage and add back to the pan along with the mushrooms, caramelized onion, tomatoes, bell peppers and spinach; cook over medium heat until the tomatoes are soft and the spinach is slightly wilted, about 3-4 minutes. Drain the pasta and add to the skillet along with fresh basil, feta cheese then season with sea salt and fresh cracked pepper to taste. Mix well and serve.

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Cottage Pie

Happy St. Patrick's Day! We had friends over for dinner to celebrate the holiday and I decided to make Cottage Pie. This dish was extremely easy to make and tasted really delicious. All of us liked it, even the kids. We enjoyed other Irish goodies thanks to Kyle, who made a delicious Irish soda bread and a decadent bread pudding. We also sampled different Irish cheeses and of course, Irish beer. It was a fun night spent with wonderful friends.

Mashed Potato Topping:

• 5-6 large potatoes, peeled and cut into thirds
• 1/4 cup of milk
• 3 tbsp sour cream (I used non fat)
• 2-3 tbsp Irish garlic and herb butter (or regular butter)
• 1/2 cup Irish extra sharp cheddar cheese, grated
• Sea salt and fresh cracked pepper
• Chives, chopped for garnish

Boil a large pot of water. Peel the potatoes and cut into thirds. Boil the potatoes for 10-12 minutes or until fork tender. Drain potatoes and place back into the pan. Add the milk, sour cream, butter, cheddar cheese, sea salt and freshly cracked black pepper then mash with a masher or blend with a mixer until creamy and smooth. Cover with a lid and set aside.

Meat Filling and Sauce:

• 1 tsp olive oil
• 1/2 sweet yellow onion, diced
• 2 large carrots, diced
• 2 stalks of celery, diced
• 2 cloves of garlic, minced
• 1 1/2 lbs of lean ground beef (I used 96/4)
• 1-2 tsp Worcestershire sauce
• 1 cup frozen peas, thawed
• 1-2 tsp dried thyme
• Sea salt and freshly cracked black pepper, to taste
• 2 tbsp Irish garlic and herb butter (or regular butter)
• 2 tbsp flour
• 1 1/4 cup beef broth

While the potatoes are cooking, preheat the oven to 400 degrees. Heat the olive oil in a large skillet over medium heat. Add the onion, carrots and celery then cook until tender, about 4-5 minutes. Add the lean ground beef and cook thoroughly. Add the thyme, salt, pepper and Worcestershire sauce.

Once the beef is done cooking, mix the peas into the mixture until well combined. Pour the beef filling into a large baking dish and set aside. In the same skillet over medium heat, add the 2 tablespoons of Irish butter and 2 tablespoons of flour. Mix thoroughly then slowly add the beef broth. Season with sea salt and pepper. Pour the sauce over the beef mixture and mix thoroughly. Top the beef and vegetable mixture with the mashed potatoes. Bake for 30 minutes. Let cool for a few minutes before serving. Top with chopped chives. Enjoy.

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Fingerling Potatoes with Caramelized Onion and Bacon

Potatoes, bacon, garlic and onions are some of my very favorite foods, add them together to make one amazing side dish. It's not only super easy to make but absolutely delicious. Simple food is the best! I served these potatoes with roasted chicken and roasted tomatoes. It was a wonderful meal that my entire family enjoyed - especially these potatoes.

• 2 pieces of bacon, cooked and crumbled
• 2 tsp olive oil (divided)
• 1/2 sweet yellow onion
• 1 clove of garlic, minced
• 7-8 fingerling potatoes
• Sea salt and freshly cracked pepper, to taste
• Fresh parsley, chopped

Cook the bacon in a large skillet until crisp. Remove from the pan and drain on a paper towel until cool, then crumble. Remove all but 1 tsp of bacon grease from the pan. Add 1/2 teaspoon of olive oil, once the pan is hot, add the onion slices. Sauté until caramelized, about 20 minutes, making sure to stir frequently. While the onions are caramelizing, par cook the fingerling potatoes in a pot of boiling water over high heat, for about 10 minutes or until fork tender. Remove from water and let cool.

Once the onions are caramelized add the minced garlic to the pan and cook for an additional 60 seconds, stirring constantly, remove from skillet and set aside. Slice the fingerling potatoes in half lengthwise. Add the last 1 1/2 teaspoons of olive oil to the same skillet over medium heat, once hot, add the fingerling potatoes. Cook for about 5 minutes then flip, cooking for an additional 4-5 minutes or until golden brown. Add the bacon crumbles, onions and garlic to the pan to reheat. Top with fresh chopped parsley and serve. Enjoy.


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Pasta Puttanesca

This is one of my family's very favorite pasta sauce. It's very simple to make and tastes fantastic. I love the salty flavors of the kalamata olives, capers and anchovies paired with the sweet roasted tomatoes and balsamic vinegar. This sauce is very versatile and can be used with any pasta, it's also great on chicken or fish as well. I served this pasta with a fresh tossed salad and crusty bread for a delicious and healthy meal.

• 2 tsp olive oil
• 1/2 sweet yellow onion, diced
• 5 cloves of garlic, finely chopped
• 1 28 oz can of whole tomatoes
• 1 15 oz can of tomato sauce
• 1/4 tsp of oregano
• 1/2 tsp of basil
• Sea salt and fresh cracked pepper, to taste
• 15-20 pitted kalamata olives, loosely chopped
• 1 tbsp capers, loosely chopped
• 2 anchovies, chopped (optional)
• 1 tbsp good balsamic vinegar
• 1 small pinch of crushed red pepper (optional)
• 1-2 tsp sugar
• Shredded Parmesan or Feta cheese, for topping
• 1 tbsp fresh parsley, chopped
• Penne pasta, prepared per instructions
  

Preheat the oven to 375 degrees. Coat a baking sheet with tin foil and spray with cooking spray. Take the whole tomatoes from the can, reserving the juices, and place them on the baking sheet. Season the tomatoes with sea salt and fresh cracked pepper to taste and drizzle 1 teaspoon of olive oil over the top then roast in the oven for 10-15 minutes. Remove from the oven and place the roasted tomatoes in a large bowl then blend them using an immersion blender until thoroughly blended.

Heat olive oil in a pan over medium heat, add onion and cook until tender, about 3-4 minutes. Add garlic and cook for 60 seconds, stirring constantly. Next add the blended tomatoes and the reserved juice as well as the remaining ingredients, except for the cheese, fresh basil and parsley. Cover and cook over medium low heat for 1-3 hours. The longer it cooks the better the flavor. Right before serving, add the fresh chopped basil and mix thoroughly.

Cook the pasta per instructions, making sure to season the water with salt. Top the pasta with the sauce then garnish with either Parmesan cheese or Feta cheese and fresh parsley. Enjoy.

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Roasted Grape Tomatoes with Fresh Basil and Balsamic Vinegar

This is one of our family's very favorite side dishes. It goes with any protein and is incredibly easy to make. Roasting tomatoes makes them extra sweet and juicy. I simply roast them with a bit of olive oil, sea salt and fresh cracked pepper for 7-9 minutes. I then drizzle very good balsamic vinegar and fresh basil ribbons on top. It's really healthy and delicious. My entire family loves these tomatoes - especially my son .

• 2 cups of grape tomatoes, cleaned
• 1-2 tsp olive oil
• Sea salt and fresh cracked pepper to taste
• 4-5 fresh basil leaves cut chiffonade style
• Very good balsamic vinegar, to taste
  

Preheat the oven to 400 degrees. Coat a glass baking dish with olive oil cooking spray. Add the grape tomatoes, olive oil, sea salt and fresh cracked pepper to taste. Toss to coat evenly. Roast in the oven for 7-9 minutes until plump and just about to burst. Remove from the oven and drizzle with balsamic vinegar and basil ribbons. Enjoy.

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Turkey, Swiss and Vegetable Sandwich

I was craving a healthy lunch filled with fruits and vegetables. I had some turkey, low fat Swiss cheese and loads of veggies in the fridge so I decided to make a tasty sandwich filled with good things. This was one of the best sandwiches I've ever had. The flavors were fantastic. It was hearty, filling and delicious. I served with fresh grapes and strawberries for a very satisfying lunch.

• 2 pieces of good whole wheat bread
• 3 thick slices of roasted turkey breast
• Roma tomato slices
• Cucumber slices
• Avocado slices
• Handful of sprouts
• Handful of baby spinach leaves
• Thin slices of red onion
• 1 piece of low fat Swiss cheese
• Low fat mayonnaise
• Deli mustard (optional)
• Sea salt and freshly cracked black pepper, to taste

Add the mayonnaise and mustard to the slices of bread. Add the turkey, spinach, tomato, sprouts, cucumber, red onion, Swiss cheese and avocado. Season with sea salt and black pepper to taste. Enjoy!

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Awards:

I received the "Your Site Measures Up" award from Magnolia Mom. Thank you so much for the award, I really appreciate it.

I recieved the "Blogging with a Purpose" award from Teresa at A Blog About Food. Thanks Teresa, you made my day.

Please check out both of these food blogs - they have terrific recipes

Salisbury Steak with Mushroom Gravy

I had some lean ground beef that I needed to use up. I Googled ground beef recipes and kept coming up with salisbury steak. I used to love those frozen dinners in the tin tray when I was a kid. I decided to try my hand at a healthy yet tasty version of salisbury steak. I used packaged brown gravy because my daughter loves it and it's low in fat and calories. The bacon, roasted garlic and caramelized onion really made the steak patties full of flavor. This was an easy meal to make and tasted really delicious - it took me back to my childhood. My husband and I both enjoyed this dish and our kids did too.

• 3 tsp olive oil (divided)
• 1/2 sweet yellow onion, diced
• 8 oz of button or cremini mushrooms, sliced
• 1 lb of lean ground beef (96/4)
• Bulb of roasted garlic
• 2 pieces of bacon, crumbled
• Snider's Prime Rib seasoning (or your favorite steak seasoning), to taste
• Sea salt and fresh cracked pepper, to taste
• 1-2 packets of brown gravy mix, prepared per instructions

Prepare roasted garlic (click on link above for directions). Cook the bacon in a large skillet over medium heat, once done remove to a paper towel to drain. Remove all but 1 teaspoon of bacon grease from the skillet then add 1/2 teaspoon of olive oil. Once hot, add the diced onion and cook until soft and tender, about 5-6 minutes, stirring often. Remove from heat and set aside to cool. Add the remaining 1 1/2 teaspoons of olive oil to the same skillet over medium high heat. Add the mushrooms once the pan is very hot. Let them sit, without stirring for 3-4 minutes for a nice golden color. Flip the mushrooms and continue to cook for a few minutes until golden brown.

In a small saucepan, prepare gravy per instructions. Once it's thickened, add the golden mushrooms and simmer.

Combine the ground beef, bacon bits, caramelized onion, roasted garlic bulb, steak seasoning, sea salt and fresh cracked pepper in a large bowl. Form into oval shaped patties, not too thick or thin. Add the last teaspoon of olive oil to the same skillet over medium heat. Once it's hot, add the salisbury steak patties and cook for 3-4 minutes on each side, or to your desired degree of doneness.

Place the cooked steak patties on a serving dish and cover with mushroom gravy. Enjoy.

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Roasted Vegetable Medley

We were leaving town for the weekend and I needed to use up the vegetables in my refrigerator. I grabbed the fennel, zucchini, squash, onion, green beans and asparagus. I roasted the fennel and onion for 30 minutes then added the rest of the vegetables and roasted until fork tender. I topped it with lemon zest and fresh shaved Parmesan cheese. It was a delicious side dish that we all really loved.

• Handful of green beans, trimmed
• Handful of asparagus spears, ends removed
• 1/2 a fennel bulb, sliced into chunks
• 1/2 an onion, sliced into chunks
• 1 yellow squash, cut into spears
• 1 zucchini, cut into spears
• 2 tsp olive oil
• Sea salt and fresh cracked pepper, to taste
• Zest of one lemon
• Parmesan cheese shavings

Preheat the oven to 350 degrees. Coat a baking sheet with olive oil cooking spray. Chop the onion and fennel into large chunks, making sure to leave the cores on so the chunks stay attached. Drizzle with one teaspoon of olive oil and season with salt and pepper. Bake for 30 minutes then remove from oven. Add the other vegetables to the baking sheet, drizzle the last teaspoon of olive oil over the veggies and re-season with salt and pepper, toss to coat. Roast for an additional 10 minutes or until the vegetables are fork tender. Top with lemon zest and Parmesan shavings. Enjoy.

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Pasta e Fagioli

My husband was out for the evening so my friend and her son came over for dinner. Since it was a cold and rainy day, I was in the mood for a hearty Italian soup. I found a Cooking Light recipe for Pasta e Fagioli that I adapted. It was rich in flavor and thick with beans, meat and pasta. At the last minute I threw in some fresh spinach which topped it off nicely. This soup was served with a fresh salad made by my friend and some crusty bread lathered with butter. All of us loved this soup, especially the kids. It was a wonderful meal shared with great friends.

• 2 tsp olive oil
• 2-3 turkey Italian sausage, casing removed
• 1/2 sweet yellow onion, diced
• 4 cloves of garlic, minced
• 1 28 oz can of whole tomatoes, blended
• 4 cups of chicken broth
• 2 15 oz cans of white beans, drained
• 1 tsp of dried basil
• 1/2 tsp of dried oregano
• Pinch of crushed red pepper
• Sea salt and fresh cracked pepper
• 1 cup of tubed shaped pasta
• 1-2 cups of fresh baby spinach
• 2 tbsp fresh parsley, chopped
• Freshly grated Parmesan cheese for garnish
  

Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes or until softened. Add the turkey sausage, removed from casing, and cook until done and well crumbled. Add the garlic and stir constantly for 60 seconds then add the chicken broth. Pour the tomatoes and their juices into a large bowl, blend the tomatoes thoroughly with an immersion blender (or just use a blender) then pour into the Dutch oven. Add the drained beans and seasonings to the soup and simmer partly covered for 1-2 hours.

When you are ready to eat, turn the soup up to a slow boil then add the pasta and cook per instructions. Taste the soup and re-season if needed. Once the pasta is cooked, add the fresh spinach and parsley. Serve with a bit of freshly grated Parmesan cheese on top. Enjoy.

Note: Be careful not to add too much pasta because it will thicken up the soup too much.


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Crispy Crackling Cookies

My son gave me a pretty little package he made at preschool for Valentines Day. It was a cookie starter kit that his teacher helped him make. I forgot all about the starter kit until I found it in my pantry the other day. They were very easy to make and tasted fantastic. We made them as is but will try adding different ingredients like, coconut, chocolate chips and nuts next time. They were chewy on the inside and crispy on the outside - they tasted perfect dipped in ice cold milk. My son and I had a great time making these cookies and an even better time eating them. Thanks Teacher Pat!

• 1/2 cup of butter, softened
• 1 egg
• 1 tsp vanilla
• 1/2 cup of white sugar
• 1/2 cup of packed brown sugar
• 1 cup of flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup of quick cooking oats
• 1 1/4 cups crisped rice cereal

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray. Beat the butter, egg, vanilla and sugars until creamy. In a separate bowl combine the flour, baking soda, baking powder and salt until well mixed. Slowly add the flour mixture into the butter mixture. Add the oats and rice cereal and mix thoroughly. Drop by the spoonfuls on the prepared baking sheet.

Bake for 8-10 minutes or until cookies are light brown. Let cool on a wire rack. Enjoy.

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Roasted Sweet Potatoes

If you read my blog you know that I love roasting vegetables. I decided to roast sweet potatoes with butter, cinnamon, nutmeg and brown sugar. The house smelled amazing while they roasted. They were simple to make and tasted tender, sweet and delicious. I served them with a roasted chicken and salad - it was a very tasty meal. My husband and I really loved these sweet potatoes and the kids did too.

• 3 Sweet potatoes, peeled and cut into bite size cubes
• 2 tsp olive oil
• 1 tbsp butter
• 1 tbsp of brown sugar (more if you want it sweeter)
• 1 tsp of ground cinnamon
• 1/4 tsp of ground nutmeg
• Pinch of ground ginger
• Sea salt, to taste

Preheat the oven to 350 degrees. Coat a small baking dish with cooking spray. Peel and dice the sweet potatoes into bite size cubes and place in the baking dish. Melt butter in the microwave and pour over the potatoes along with the olive oil, brown sugar, cinnamon, nutmeg, ginger and salt. Add more sugar or cinnamon if desired. Toss to coat evenly.

Bake in the oven for 60 minutes. Stir the sweet potatoes once or twice during roasting. Enjoy.

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