Category: Recipe

Recipe: Curly Sweet Potato Fries

Happy New Year!  I know I’m about 6 days late, but better late than never!  I’m sorry I left you hanging for so long, but I really enjoyed the time with my family.  Hubby took some vacation time and we had some fun, like seeing the lights at the zoo, traveling to see family, getting hands on at a museum and baking cookies.  Apparently the girls have been good this year because they both got what they wanted for Christmas (a robot dinosaur for Cupcake and a glowing Rarity for Pumpkin).  And we had fun ringing in the New Year with friends with a count down and balloon drop.

And now it’s back to reality and cooking dinner.  And making a side dish to go with dinner.  And that’s what I have for you today!  Curly Sweet Potato Fries are one of my favorite side dishes, especially on burger night!

Curly Sweet Potato Fries #recipe #sidedish I bought a spiralizer just so I could make curly sweet potatoes!!  I had one of those little handheld ones and it really only works on zucchini.  You really need a little bit more umph to make curly sweet potatoes. 

I’ve tried a few other recipes with spiral sweet potatoes, but this is my favorite way to eat them and it’s so easy to prepare!

Start with the straightest sweet potato you can find.  Give it a good rinse and peel it.  Using the small blade on your spiralizer give the sweet potato a spin.

Curly Sweet Potato Fries #recipe #sidedish And you end up with this beautiful mess. I really like the center spiral.  It’s the cutest, springiest one! 

Toss some coconut oil in a skillet and melt it over medium heat.  You want enough oil in the skillet to cover the sweet potatoes once they’re in there.

Curly Sweet Potato Fries #recipe #sidedish Don’t overcrowd them.  You just want a single layer, so you’ll have to do this in batches.  Fry until golden and transfer to a paper towel lined plate.  Continue frying up the rest of your curly sweet potato fries and then dig in!

Curly Sweet Potato Fries #recipe #sidedish


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Peppermint Melt Cookies

Fall rolls around and people get all pumpkin crazy.  Now, I love the pumpkin things, too, but it’s when the pumpkin goes away the peppermint appears and that’s when I get crazy.  I’m peppermint crazy!  That’s why on a Sunday afternoon, despite having done a lot of prep work in the kitchen all day I decided to whip up a batch of Peppermint Melt Cookies.  Even if it required a second grocery store trip to pick up some candy canes and powdered sugar.

Peppermint Melt Cookies #dessert #baking #cookiesThese little Peppermint Melt Cookies are a sweet little treat.  They melt in your mouth, hence the name.  They are crumbly little bits of peppermint deliciousness.  These are the kind of cookies Santa would love to have!

Peppermint Melt Cookies
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For the cookies
  1. 1 cup butter, softened
  2. 1/2 cup powdered sugar
  3. 1/2 tsp peppermint extract
  4. 1 1/4 cup flour
  5. 1/2 cup cornstarch
For the icing
  1. 2 tbsp unsalted butter, softened
  2. 2 tbsp milk
  3. 1/4 tsp peppermint extract
  4. 2-3 drops red food coloring
  5. 1 1/2 cup powdered sugar
  6. crushed candy canes
  1. Preheat oven to 350. In a mixing bowl cream together the butter and sugar until fluffy. Add in the extract. In a separate bowl combine the flour and cornstarch. Add the flour and cornstarch mixture to the creamed mixture while beating a little at a time. Once combined cover the dough and refrigerate for 30 minutes.
  2. Roll dough into 1 inch balls. Place them on a lined cookie sheet 2 inches apart. Bake for 10 minutes, until the bottoms are lightly browned. Transfer to a wire rack to cool.
  3. In a mixing bowl cream the butter. Add the milk, peppermint extract and food coloring and mix until combined. Gradually add the powdered sugar until combined, scraping the sides of the bowl if necessary. Spoon the icing on the cooled cookies and sprinkle the crushed candy canes on top.
  4. Store in an airtight container.
What Does She Do All Day?

Peppermint Melt Cookies #dessert #baking #cookies

Scalloped Potatoes with Peas and Ham

It’s hard to believe it’s already December!  Are you in the holiday spirit, yet?  We have our indoor decorations up, but we had a wet weekend, so the outside decorations haven’t been put up, yet. The weather should cooperate this weekend, though! 

The chillier weather makes me want comfort food.  Like casseroles.  This Scalloped Potatoes with Peas and Ham casserole is a delicious casserole, full of comfort and cheese!  I stumbled across this recipe when looking for a way to use up some leftover Havarti cheese.  And I was very happy I did! 

Scalloped Potatoes with Ham and Peas #recipe #dinner #casseroleI am not, however, happy with the lack of lighting in the evening, so sorry for the photo.  It tastes better than it looks!!  I promise!  Hubby and the girls agree!  The Havarti cheese really helps give it a creamy texture.  And ham and peas is a good combo.  And the Panko gives it a nice crunchy texture.  And using canned veggies and cubed ham helps it come together quickly.

Scalloped Potatoes with Peas and Ham
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  1. 3 tbsp butter
  2. 1 medium onion, chopped
  3. 2 cloves garlic, minced
  4. 3 tbsp flour
  5. 1/4 tsp salt
  6. 1/4 tsp pepper
  7. 2 cups milk
  8. 1 (15 oz.) can sweet peas, drained
  9. 1 cup chopped ham
  10. 3/4 cup Havarti cheese
  11. 2 (14.5 oz) cans sliced potatoes
  12. 1/3 cup Panko
  13. 1 tbsp butter, melted
  1. Preheat oven to 350 degrees F.
  2. For sauce, melt the 3 tablespoons butter over medium heat in a medium saucepan. Cook onion and garlic in hot butter for 4 minutes or until tender.
  3. Stir in flour, salt and pepper. Cook and stir for 1 minute. Stir in milk. Cook and stir for 7 minutes or until thick and bubbly. Remove pan from the heat. Stir in cheese until melted. Stir in canned peas and ham.
  4. Arrange half of the canned potato slices in a greased 2-quart baking dish. Pour half the sauce over the potatoes. Repeat layers. Combine panko and the 1 tablespoon melted butter in a small bowl. Sprinkle over mixture in dish.
  5. Bake, uncovered, for 30 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.
Adapted from Del Monde
Adapted from Del Monde
What Does She Do All Day?

You should definitely give this a try on a chilly night!

Chipotle Turkey Burgers

Every Saturday when I work on my menu for the week in preparation for Sunday’s grocery trip I struggle between coming up with new and interesting meals and just making the same old thing.  I really like variety.  I love food.  I love trying new recipes.  But sometimes it’s hard to find something new and exciting that I think the whole family would enjoy. And that is healthy!  When hubby suggested we have burgers for dinner one night I thought it was a great idea.  And a great time to try something new!

Chipotle Turkey Burgers #recipe #dinnerChipotle Turkey Burgers were just the thing!  These burgers came together quick and they turned out delicious!  They had just a bit of spice without being too spicy for the girls to eat.  Of course if you want them spicy you could spruce them up a bit by adding an extra pepper.  Add these to your menu next week!  You won’t be disappointed!

Chipotle Turkey Burgers
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  1. 1 lb ground turkey
  2. 1/2 cup finely chopped red onion
  3. 2 tbsp chopped cilantro
  4. 1 chipotle pepper in adobo sauce, chopped
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1 tsp seasoned salt
  8. 1/2 tsp black pepper
  1. Add all ingredients to a medium bowl and mix with your hands. Form the mixture into 4 equal patties and allow to rest for 10 minutes.
  2. Cook patties on a preheated grill until the patties are cooked through, flipping once. Top with cheddar cheese when there's about 2 minutes left on the second side.
  3. Serve hot on a bun.
What Does She Do All Day?

Apple Cinnamon Pancakes

You guys.  It’s November, but it feels like spring!  It was 75 degrees yesterday!  The girls had so much fun playing in the leaves, drawing with sidewalk chalk, riding bikes and getting fresh air. 

Beautiful fall dayOh, to be a kid again.

Speaking of kids, these two of mine love pancakes.  Like LOVE pancakes.  If they could only eat one thing for the rest of their lives it would be pancakes.  So, I like to try to sneak a little extra nutritional value into their pancakes.  Like adding pumpkin.  The girls love pumpkin pancakes, but hubby not so much.  So, I changed it up this weekend and made Apple Cinnamon Pancakes.

Apple Cinnamon Pancakes #breakfast #pancakes #recipeI had a big bag of Granny Smith apples that were perfect for apple cinnamon pancakes!  I love Granny Smith apples, but I was willing to sacrifice a few for the pancakes.  And it was worth it!  These pancakes are delicious!  The girls (and hubby) gobbled them up!   I had to make a second batch because they were all gone before I could even eat one!

Apple Cinnamon Pancakes
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  1. 1/4 cup butter, melted
  2. 1 egg
  3. 1 cup milk
  4. 1 cup shredded Granny Smith apple (two small apples)
  5. 1 1/4 cup flour
  6. 1 1/4 tsp baking powder
  7. 1/2 tsp cinnamon
  8. 1 tbsp sugar
  1. In a large bowl combine the butter, egg, milk and apple. In a small bowl combine the flour, baking powder, cinnamon and sugar. Add the flour mixture to the large bowl and stir until combined.
  2. Oil a griddle preheated over medium-high heat. Pour 1/4 cup of batter per pancake. Cook on one side until browned, flip and cook until the other side is browned.
  3. Serve warm with maple syrup.
Adapted from All Recipes
Adapted from All Recipes
What Does She Do All Day?
Apple Cinnamon Pancakes #breakfast #pancakes #recipeWhat is your favorite breakfast?  I’m on an egg sandwich kick again!