Woke up to a yummy omelet made by the husband this morning. Scarfed it down so quick I didn’t get a chance to take a photoLunch was leftover turkey chili, which was even better the next day. Spent several hours in the kitchen cooking this afternoon – preparing food for tomorrow. I made tried some new things out for dinner, mini egg & veggie quiche’s for tomorrow’s breakfast (which I’ll post tomorrow) and another round of homemade mayo and chicken salad. My husband said his favorites from the week have been the chicken salad and the chicken marsala, so I made him chicken salad to take to work tomorrow for lunch.
Dinner – Baked Chicken, Sweet Potato Fries, Okra
So so so delicious! Bought fresh local okra and it was divine. I would have been happy with a bowl of okra. We used organic New Jersey Sweet Potatoes for the fries and they were good too. I have never bought that type of sweet potato and was surprised when I cut them open that they were a mix between white potatoes and sweet potatoes. The inside was firm in texture, ivory in color, and not too sweet. Worked fine for the recipe but it wasn’t what I expected. A whole new world of sweet potatoes is opening up to me! I googled varieties of sweet potatoes and there were easily a dozen or so.
Sweet Potato Fries
- 2 sweet potatoes
- 1 – 2 tablespoons olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
1. Preheat the oven to 375 degrees.
2. Peel the sweet potatoes and cut each into 8 wedges.
3. Place the sweet potatoes on a large sheet tray and add the remaining ingredients. Toss with your hands until the potatoes are evenly coated.
4. Arrange the sweet potatoes on their sides in a single layer. This is important for even browning.
5. Bake for 20 minutes. Flip the potato wedges to the other side, and rotate the pan. Bake for 20 – 25 minutes more, until the potatoes are browned and soft.
6. Sprinkle generously with some delicious finishing salt and serve.
** Recipe found here
- 18 fresh okra pods, sliced 1/3 inch thick
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, or to taste
- 2 teaspoons black pepper, or to taste
Preheat an oven to 425 degrees F (220 degrees C).
Arrange the okra slices in one layer on a foil lined cookie sheet.
Drizzle with olive oil and sprinkle with salt and pepper.
Bake in the preheated oven for 10 to 15 minutes.
** Recipe found here