Sweet Potato Bites with Avocado and Bacon
Baked sweet potato chips topped with chunky avocado, crispy bacon, and fresh cilantro. This easy appetizer is sure to be the winner at any party!
- 2 tablespoons extra virgin olive oil
- 2 sweet potatoes, scrubbed clean, peels on
- 1 and 1/4 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper
- 1/3 cup granted 2% sharp cheddar cheese
- 2 medium avocados, peeled, pitted, and diced
- 2 tablespoons non-fat or 2% plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/2 teaspoon smoked paprika
- 3 ounces bacon (about 4 slices)
- 3 tablespoons freshly chopped cilantro
- Place rack in upper and lower thirds of your oven and preheat oven to 425 degrees F. Line two rimmed baking sheets with foil, then brush with 1/2 tablespoon olive oil each. Slice potatoes into 1/2 to 1/4 inch cross-sections (use a mandolin if you have one.) Arrange slices in a single layer on the oiled baking sheets, then brush tops with remaining olive oil. Sprinkle with 1 teaspoon salt and black pepper. Roast for 20-25 minutes, until golden brown underneath, rotating the pans 180 degrees and changing their positions on the upper/lower racks halfway through. Flip, then roast for an additional 8 minutes. Remove from oven, sprinkle with cheddar, then return to oven and bake for an additional 3 minutes, until the cheese is melted and bubbly.
- Meanwhile, in a small bowl, combine the avocado, Greek yogurt, lime juice, remaining 1/4 teaspoon salt, and smoked paprika. Mash lightly with a fork, but still leave the mixture slightly chunky. Set aside.
- Fry bacon in a large skillet over medium heat, then remove from pan and set between two paper towels set atop a dinner plate. Blot away excess grease and, when cool enough to handle, chop into small pieces.
- Once the crisps have baked, top each with a dollop of the avocado mixture, chopped bacon, and cilantro. Serve warm or at room temperature.
Triple Chocolate Layer Cake
Devil’s Food Chocolate Layer Cake
- 1 and 3/4 cups (220g) all-purpose flour
- 1 and 3/4 cup (350g) granulated sugar
- 3/4 cup (65g) unsweetened cocoa powder (not dutch processed)
- 1 teaspoon baking powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup (240ml) buttermilk*
- 1/2 cup (120ml) vegetable oil (or canola oil, or melted coconut oil)
- 2 large eggs, at room temperature*
- 1 teaspoon vanilla extract
- 1 cup (240ml) freshly brewed strong hot coffee
Milk Chocolate Frosting
- 1.25 cups (2.5 sticks or 290g) unsalted butter, softened to room temperature
- 3-4 cups (360-480g) confectioners’ sugar
- 3/4 cup (65g) unsweetened cocoa powder
- 3-5 Tablespoons (45-75ml) heavy cream (or half-and-half)
- 1 teaspoon vanilla extract
- 1/2 - 3/4 teaspoon salt (to taste)
- 15 oz (1.5 bags) chocolate chips, optional
- Preheat oven to 350F degrees. Butter & flour two 9 inch round cake pans, or use non-stick spray. See note about 9x13 pan option.
- For the cake: Sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a medium sized bowl. Set aside.
- Using a handheld or stand mixer on high speed, mix the buttermilk, oil, room temperature eggs, and vanilla in a large bowl until combined. Slowly add the dry ingredients to the wet ingredients with the mixer on low. Add the coffee. The batter will be VERY thin. This is ok.
- Pour the batter into prepared baking pans and bake for 23-27 minutes or until a toothpick inserted in the center comes out clean. My cakes took exactly 24 minutes. Allow to cool before frosting.
- For the frosting: Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy - about 2 full minutes. This creates a creamy base for the frosting. Turn speed to LOW and slowly add 3.5 cups of confectioners’ sugar and the cocoa powder. Beat until sugar/cocoa are absorbed into the butter, about 2 minutes. Turn mixer to medium speed and add the vanilla and cream. Once added, turn the mixer to high speed and beat for 1 minute. Add up to 1/2 cup of confectioners’ sugar if you’d like to increase the frosting’s thickness. Taste, and add salt to taste.
- Place 1 layer, flat side up, on a plate or cake stand. With a knife or offset spatula, spread the top with frosting. Place the second layer on top, rounded side up, and spread the frosting evenly on the top and sides of the cake. Decorate with chocolate chips or as desired.
- Cake stays fresh, moist, and soft at room temperature (covered) for up to 4 days. Cake may be refrigerated (covered) for up to 7 days.
*Buttermilk is required for this recipe. You may make your own buttermilk at home by measuring 1 Tablespoon of lemon juice or white vinegar in a measuring glass. Add enough milk (1%, 2%, or whole) in the same measuring glass to reach 1 cup. Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in your recipe.
*Cake will not set up properly if using cold eggs. Please see note in the text of the post for a shortcut to bring eggs to room temperature.
*A 9×13 pan will work since that takes the same amount of cups of batter as 2 round cake pans. However, I am unsure of the baking time.
Sticky Honey Lime Grilled Chicken
Sticky, flavorful grilled chicken on the bbq!
- 8 boneless chicken thighs
for the sauce
- 1 lime, juiced
- 1 tablespoon apple cider vinegar
- 1 cup of honey
for the rub
- 2 teaspoons chili powder
- 1 1/4 teaspoon cumin
- 1 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon onion powder
- Heat the grill to medium high heat.
- In a small saucepan over medium heat, melt the lime juice, honey and vinegar together, bring to a simmer and then remove from the burner to cool.
- Rub a little oil (we use grapeseed but you can use anything) all over the chicken then mix the seasonings together in a small bowl and rub all over the chicken. Place on the grill for 3-5 minutes, flip over and begin to baste with half of the sauce mixture. Allow to cook for another 4-6 minutes. Flip the chicken and baste the other side right before removing from the grill, and allow to cook for another minute. Take the meat off of the grill and dip each piece in the remaining sauce then serve.
Mexican Style Corn on the Cob
- 4 Corn on the Cobs
- 4 tbsp Mayonaise
- 1 Lime
- 1/4 cup Cotija Cheese or feta
- 1/4 cup Cilantro, chopped
- 1 tsp chile powder (optional)
- Grill corn on the cob until tender
- Remove from grill and spread 1 tbsp of mayo on each ear
- Sprinkle cheese, cilantro and chile powder over corn
- Squeeze lime over corn.
- Serve immediately
Rustic Peach Pie
yield: one 9 to 10 inch pie
Preheat oven to 375 degrees.
A simple pie made from a sweetened peach filling that tops a single pie crust. The pie crust edges are lightly folded back over the peaches. No crimping is needed. Fresh or frozen peaches can be used. If frozen, defrost before using.
4 cups sliced peaches, frozen or fresh. If frozen, thaw before using
juice of one lemon
1/2 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon ground cinnamon
A crust for a single 9-inch pie, homemade or store-bought
1 tablespoon half and half or cream
1 tablespoon raw or granulated sugar
Place peaches in a large bowl and add lemon juice. Gently toss.
Add flour, sugar and ground cinnamon to a small bowl and mix. Add flour mixture to peaches and gently mix.
Roll out crust to a 12 inch circle on parchment paper or a baking mat and place on a baking sheet. Don’t stress over the shape. It doesn’t have to be perfect.
Gently pour peaches in center of crust and spread out leaving approximately a 2 inch border.
Fold edges of crust over the filling. Lightly brush the edges of the crust with half and half and sprinkle with sugar.
Bake in a 375 preheated oven for 55 minutes or until the crust is brown and the filling is bubbly.
Remove from oven and cool before slicing.
Skillet Pizza Pasta Bake
Author: This Gal Cooks
Recipe type: Dinner, Casserole
Cuisine: American Italian
- 3 hot chicken Italian sausage links, casings removed
- 4oz baby bella mushrooms, sliced
- ½ green pepper, chopped
- ½ red pepper, chopped
- ½ sweet onion, chopped
- 1 tbsp olive oil
- 13.5 oz jar of all natural pizza sauce (I used Delgrosso Pizza Sauce)
- ½ tbsp Italian seasoning
- 8oz of gluten free elbow macaroni
- 2 tbsp grated parmesan cheese
- 1 C shredded mozzarella cheese
- Parsley for garnish
- Cook the pasta according to package directions then set aside.
- Heat the olive oil over medium heat in a large oven-safe skillet. Season the veggies with the Italian seasoning and then add them to the skillet. Cook until tender. Remove from the skillet and set aside.
- Add the italian chicken sausage to the skillet and cook until browned. Be sure to break it up/crumble it as it is cooking.
- Add the veggies back to the skillet. Then add the pasta and pizza sauce and mix well. Sprinkle with the parmesan and mozzarella cheeses, reserving 1 tbsp of the mozzarella cheese. Top with the pepperoni and then remaining mozzarella cheese.
- Bake at 350 for 10 minutes. Then turn on the broiler and broil for 3-4 minutes or until the cheese is browned.
Serving size: 1.5 C Calories: 300 Fat: 10g Carbohydrates: 36g Sugar: 5g Sodium: 572mg Protein: 14g