Tuesday, May 30, 2017

Simple Sweet Potatoes

One of my favorite sides to add to meals is a baked sweet potato. I used to only like them with marchmallows and sugar baked for Thanksgiving Dinner. But recently, I have started to try them without all that, and I stil love them just as much! They're perfect for my sweet tooth (sweets are my weakness) and they're also healthy and filling at the same time! I read an interesting post by somebody I follow on Instagram, Carter Good, about potatoes vs. sweet potatoes. I like it because it still shows that white potatoes have health benefits too, along with sweet potatoes (the ones we think are the most healthy)! For most meals, I have the main dish (meat) a vegetable, another side (rice, pasta, potatoes, or quinoa) and sometimes a fruit, and for me, it works out really well! I used to only use white or red potatoes, and recently added sweet potatoes into the routine and it has definately been a game changer to add a different flavor to our meals.

I like to cook them in tin foil, mostly out of habit. It's simple and they taste great! Sweet potatoes caramelize a bit while cooking, so whether you wrap them or not, put a layer of tin foil or a cookie sheet underneath them so it doesn't get your oven all dirty. I prep them just as regular potatoes: wash, poke holes with fork, wrap in tin foil. SO SIMPLE! I don't add oil or salt. You can make them the same without wrapping them too. I love baked potatoes because they don't really require a seperate dish to cook them in and that makes it a winner in my book! I don't like to add brown sugar to mine unless I'm eating them as a dessert, so I like to use cinnamon and honey as an extra sweetener. You can also add many other toppings, depending on how you want it to taste.

Saturday, May 27, 2017

Yummy Ritz Cracker Chicken

One of my favorite things about getting married and recieving new family members is the new food that I have been introduced to- you know, added to the great people you are now faily with!  You grow up eating food that is familiar to your specific family and heritage and you absolutely love it, but becoming a part in a new family, you are able to try so many new things. One of my favorites that my mother-in-law makes is what they call "Yummy Chicken". It's covered in Ritz Crackers and is crispy and buttery, such a perfect chicken bake!
This is a very simple recipe, and it is a switch-up from your regular battered chicken. Using plain yogurt makes it savory and really keeps the chicken soft while cooking. 
My awesome sister-in-law runs a food blog, High Heels and Grills, and I retrieved the recipe from there. My recipe is catered to a smaller number of people, so check out her Baked Ritz Garlic Parmesan Chicken Strips if you're making these for more than about 2-3 people (or you can just double this recipe, but I'd totally recommend reading her posts because they're great)! 
The simplicity of this recipe is unreal! All you need is chicken, plain yogurt, Ritz crackers, parmesan cheese, garlic & seasoned salt, butter, and salt & pepper. I just crumble up the Ritz in their packaging and put them in, it's a lot less time consuming than transferring them to a plasticbag. I also like to experiment with the different flavors of crackers, so far, the "Everything" flavor has been my favorite.  SO EASY!! You can bake it on a cookie sheet, or a 3x19, and it turns out perfect every single time. 

Monday, May 15, 2017

Lemon Raspberry Cheesecake

If I could choose one dessert to eat for the rest of my life, it would be either cheesecake or ice cream. I honestly think that could be one of the most difficult decisions of my life. But, since cheesecake is up there, I thought that I'd share with you my favorite cheesecake recipe. I love eating cheesecake from The Cheesecake Factory, that's my first choice for birthdays and special events- my husband even took me there to eat the day he proposed to me because that's how much I really enjoy it. I love ALL of the cheesecakes there, but mostly the chocolate or caramel flavors (favorite main dishes are the Chicken Madeira and Grilled Chicken Tostada Salad).

This cheesecake is quite a bit of a change from your typical cheesecake, it's actually very light and fluffy. I do enjoy the decadent cheesecakes with rich flavor, but this toss-up is so refreshing! I got this recipe from Dining With The Prophets (currently only $4.99!!), a cookbook with recipes from The Lion House Pantry, a cute little restaurant in the heart of Salt Lake City on page 24. It's listed as "Spencer W. Kimball's Raspberry Cheesecake". And it's so yummy!