Baked Sweet Potato Fries

Baked sweet potato fries
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Prep Time: 15 minutes

Cook Time: 30 minutes

4 servings

Baked sweet potato fries

Sweet potato fries are so much yummier than regular russet potato fries.  These delicious wedges are a great snack that are high in vitamin A, relatively low in calories, and definitely the healthier option since they are baked as well. Dip them in a honey mustard sauce or ketchup, whichever you prefer. You can also mix up the seasoning by substituting the regular or seasoning salt for garlic salt or powder, and instead of cinnamon, sprinkle with parmesan cheese after done baking for a totally different flavor.

Ingredients

  • 2 sweet potatoes (or yams) peeled and cut into wedges
  • 2 tbsp olive oil
  • 1 tsp kosher salt or seasoning salt
  • 1 tsp cinnamon

Instructions

  1. Preheat oven to 375 degrees F.
  2. In a large bowl, add all ingredients and toss to coat.
  3. Take a large cookie sheet, line with tin foil, and place a wire cooling rack (or two) atop the foil. 
  4. Lay out the wedges on the racks.
  5. Bake for 20-30 minutes, until wedges are tender. 
  6. Remove from oven, remove just the wire racks, then bake wedges another 10 minutes to crisp them up a bit. 
  7. Let cool slightly and serve with ketchup or a honey mustard aioli.
  8. Enjoy!
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Kale with Bacon, Garlic, Onion and Cannellini Beans Sauté

Kale with Bacon, Garlic, Onion and Cannellini Beans Sauté
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Prep Time: 5 minutes

Cook Time: 10 minutes

15 minutes

4 servings

Kale with Bacon, Garlic, Onion and Cannellini Beans Sauté

This is one of my favorite "go-to" recipes, weekly. I make this and eat it over a few days, either as a meal, or a side dish. Pairs well with pork, chicken, steak or fish. You are going to love it as well.

Ingredients

  • 6 pieces of cooked bacon, chopped
  • 4 cups of shredded kale
  • 3 cloves garlic, roughly chopped
  • 1/2 small onion, chopped
  • 1 15oz can cannellini beans, rinsed and drained
  • 1 tbsp olive oil (or bacon grease), plus 1 tsp
  • Sea salt

Instructions

  1. If you haven't already, cook the bacon, let drain and cool, chop and set aside. Save 1 tbsp of grease if you want to use it instead of oil.
  2. Heat a large skillet over medium heat, add 1 tbsp oil.
  3. Add the kale, and saute, tossing constantly, until slightly wilted. Depending on the size of your pan, you may need to saute kale in two batches.
  4. Transfer kale to a medium bowl.
  5. Add the remaining 1 tsp oil to the skillet, and add the onion and garlic. Saute for a couple minutes, then add the beans, and cook another couple minutes.
  6. Remove from heat and transfer to the bowl with the kale.
  7. Add the bacon and sea salt to taste.
  8. Toss gently to mix.
  9. Serve and enjoy!
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http://www.keepitinthekitchen.com/kale-with-bacon-saute/

Easy Borscht Soup

Easy Borscht soup
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Prep Time: 20 minutes

Cook Time: 45 minutes

4 servings

Easy Borscht soup

For years, my dad used to buy this crazy red juice with these long, red worm-like things, in a large jar, and keep it in the refrigerator. I never knew what the heck it was until just recently, when I discovered Borscht stew/soup. I learned that Borscht it basically beet soup, made from red beets. Who knew?! I love beets, so, of course, I had to try this out. Traditional recipes include potatoes and beef, but I opted for a simpler version, minus the meat and potatoes, sticking to just the vegetables.

Ingredients

  • 4 cups beef broth (can also use vegetable broth if vegetarian)
  • 1/2 cup onion, chopped
  • 3 large beets, peeled and shredded/grated (I use a food processor which works great)
  • 2 carrots, peeled and shredded/grated
  • 2 cups thinly sliced cabbage _(green or purple)
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Parsley, chopped, for garnish
  • Sour cream or plain Greek yogurt

Instructions

  1. In a large pot, saute the onions with the olive oil, about 5 minutes.
  2. Add broth, beets and carrots; bring to boil.
  3. Reduce heat, cover, and simmer until vegetables are tender, about 30 minutes.
  4. Stir in cabbage; cook until cabbage is tender, about 15 minutes.
  5. Season to taste with salt and pepper.
  6. Ladle soup into bowls. Top with a dollop of sour cream or yogurt, and garnish with chopped parsley.
  7. Enjoy!
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http://www.keepitinthekitchen.com/easy-borscht-soup/

Curry Chicken Salad Sandwich

Curry chicken salad sandwich
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Prep Time: 20 minutes

Cook Time: 20 minutes

40 minutes

2-3 servings

Curry chicken salad sandwich

This will be one of the tastiest curry chicken salad mixtures you have ever had. full of flavor and texture, this is tasty on its own, with crackers, as a sandwich, or scooped over a bed of greens.

Ingredients

  • 3 cups diced grilled chicken breast (approximately 3 boneless, skinless chicken breasts)
  • 1/4 cup golden raisins
  • 1/4 cup slivered almonds
  • 1/4 cup diced celery
  • 2 tbsp chopped scallions
  • 1/2 of a red apple, diced
  • 1/2 cup mayonnaise (can add more if needed)
  • 1/4 cup honey
  • 1 1/2 tbsp curry powder
  • dash of salt n pepper to taste (add in the end if needed; seasoned chicken may provide enough)

Instructions

  1. Season chicken breasts as you like, grill it, let it cool, dice it, and add to a medium mixing bowl. (I usually season with pepper, dried basil, dried oregano, garlic salt)
  2. Add raisins, almonds, celery and apple to the chicken.
  3. In a separate bowl, mix together the mayo, curry, honey, salt and pepper.
  4. Add the sauce to the chicken bowl and toss to coat evenly.
  5. Serve on bread, and enjoy!
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http://www.keepitinthekitchen.com/curried-chicken-salad-sandwich/