Roasted Sweet Potato and Brussels Sprouts

I cannot get enough Brussels sprouts.  They are most amazing little veggie!  I don't know I would do without them.  Ironic, because I grew up knowing them as the fabled ultimate bad guy of the veggie clan.  Like, in the books?  The little boy or girl would sit at the table all night long, refusing to eat the hideous Brussels sprouts on their plate.  Nasty little sprouts. I had never tried them, but I just knew those authors wouldn't tell me lies.


Wrong.

Mom made them last year (or maybe the year before that, I don't know) and I was hooked.  They are delicious!  They're mini cabbages, I mean, come on people - mini. cabbages.  What is not to love?  And sweet potatoes are uh-mazing.  They're actually good raw because they have that natural sweetness and I like them crunchy or cooked. 

 

 

You know what else I've realized I can't do without?  Internet connection.  Our Internet provider has it's issues (I think it and the receiver had a major falling out a couple years ago ... ) and sometimes, it just dies.  Wham, no recipe search, no emailing checking, *gasp* no blogging (did I have a life before blogging?  Wait, do I have a life now that I blog?  Hmmm.)  Anyways, when the Internet dies, I die, too.  Pathetic.  Do you realize how much of our lives are spent on the Internet?  Waaaay too much. 

Here is what I shouldn't be able to live without - a daily time with God. I invest countless hours in blogging, and pinning, and commenting, and liking and yet I balk at the 15 minutes of uninterrupted prayer time.  Seriously, what does this say about my heart?  Matthew reminds me, where my heart is there, my treasure will be also.  And then he not so subtly tells me, hon, your blogging?  It ain't gonna last in heaven!  If I'm brutally honest, I'm not investing in eternal things.  I've fallen for the lie that they aren't as valuable - or fun.  And they will continue to not be fun as long as I choose to view them that way.  Building up my heavenly treasure will be fun when I let God change my heart to look forward to opportunities to go treasure hunting. I think part of the reasons I find it so hard is heavenly treasures don't get me wordly attention.  I want the pat on the back, the thumbs up, the affirmation. I like to ignore the fact that the world's affirmation is not going to last. It's going to die and if I'm relying on it, I'm going to die, too.  A lot of affirmation is virtual these days. Comments, likes, pins (oh my gosh, I seriously squeal when I see my stuff in Pinterest. See - there it is again!  How often do I have squeal moments while in reading the Bible?  A lot less frequent.)  Maybe I need my Internet to die more often. Maybe I need to "die" too … die to my selfish, worldly desires and let God rewrite my want list.

 

 

 

Anyhoo, this is the perfect side dish.  It is easy and flavorful and I love the textures of the Brussels sprouts (mini cabbages!) and the sweet potatoes (they soften up during the baking, but still have a little crispiness on the edges that gives way to a soft and sweet inside.)  Even Brussels sprouts haters might give this one a try!  It's really pretty and the smells from the oven while it is baking?  Heavenly. 

 

Roasted Sweet Potatoes and Brussels Sprouts 

Recipe Souce: Adapted from Cinnamon Spice and Everything Nice

1 lb bag of Brussels sprouts
2 sweet potatoes
1 small onion, chopped
3-4 tablespoons oil
1/2 teaspoon garlic powder*
1/2 teaspoon salt*
1/4 teaspoon pepper*
1/2 teaspoon sugar*

Preheat oven to 350. 
Clean Brussels sprouts and chop sweet potatoes, so that the sweet potatoes are in cubes that are similar in size to the Brussels sprouts.
Place on baking pan.  Drizzle with oil and spices.
Bake for 30-35 minutes.
Enjoy!
 

*These are approximations. I just sprinkled it on and didn't really measure. #bloggerfail. So feel free to play around with it and adjust to your taste.

 

Chipotle Gouda Turkey Sandwich

Wait, two non dessert recipes in a row???  I thought this was a sweet tooth blog?!

Since Rebekah's arrival, people have generously brought many meals for us.  However, because they've also supplied the desserts, I haven't had to bake ... thus, no blogging material;)  I'm not complaining, we've had chai spiced sugar cookies (yes, really) and maple syrup cupcakes and Rice Krispie Treats... It's been good.

(But yesterday I made three different sweet things, so don't worry, the sugar isn't stopping!)

I also haven't had to make real food. When meals are dropped off, there is practically no prep and the leftovers are easily reheated or recreated. But a couple days ago, I looked in the fridge to see the empty soup container (in my defense, it was incredible beef and barley stew) no more chicken, and empty spaces where my favorite leftovers has once been. So this sandwich was born. I've made it three times now and don't plan on stopping. It's got the kick from the chipotle mayo, the melty and smokey flavor from the Gouda, and heartiness from the English muffin and turkey.

Can we talk about how much I like this chipotle mayo?  Like, I have become a spicy gal (and I used to not like Chipotle, the restaurant, because I thought it was too spicy ... ironic, huh?)  This mayonnaise is spicy, creamy, and a little goes a long ways. It dresses up any sandwich, wrap, or sauce. My mom really likes the horseradish dijon and its good, too. But I stand by my chipotle:) 

I would go out to Chipotle every other day if I could. I've figured out some copycats, but their rice is still the best (I don't like white rice, but I do like brown. And no, it's not for health reasons, I've just never liked white rice. Another irony because my grandma is full blooded Japanese.  Brown rice isn't as soft or sticky and has more flavor, but that's my humble opinion;)

I dream of running a little cafe or bakery, but every day I find some new cuisine I want to add. Wraps and ice cream and tarts oh my!  Yep, it's definitely a dream ... I would have to run a food court at the mall to cook everything I'd want to sell.  Think Baskin Robbins, Chipotle, Panera Bread and Starbucks all in one.  I also dream of spending a ton of money in Target ... and traveling all over Europe ... which would also cost a ton of money.  :)

What about you?  Any dreams for the future?

Chipotle Gouda Turkey Sandwich

Recipe Source: The Sweet {Tooth} Life 

Yield: 1 sandwich 

1 whole grain English muffin 

Chipotle mayo 

1 oz Gouda cheese 

3 slices deli turkey breast 

2 slices tomato 

Chopped lettuce 

Halve the english muffin and toast it. Spread them mayo on one side. Layer the cheese, turkey, tomato and lettuce. Place second halve on top and enjoy!

Related Recipes:

Avocado Egg Salad Wraps

Cheesy Chicken and Rice Wraps

Salad Saturdays

Mexican Pumpkin Chicken Chili

Need an easy, healthy, and flavor packed soup recipe that's ready in less than 30 minutes?  You'll love this chili then! 

This has been on my fall baking bucket list forever - and now I can cross it off! 

I'd never had pumpkin in something savory, and although there isn't the traditional dessert pumpkin flavor in the chili (obviously!) I'm hooked and am definitely putting this recipe in the keeper file. I saw this in the Taste of Home magazine and immediately wanted to try it. Once again, thank you Anna!  Your gift has made my day every time the magazine arrives. I have several more savory dishes I can't wait to try. This month's issue has a crab rangoon dip that looks incredible and then an entire section devoted to award winning pies.  Drool.

Oops. I digress:)

I'm loving soups right now. Many families have brought us meals and I get so excited when they bring soup (or casseroles!)  Soups are my favorite cold weather dishes and getting to have the leftovers has been amazing.  When soups were new cooking territory, I made sure to measure everything out just right, etc. Now I realize soups are super forgiving and easy to adjust. This chili got many of the leftovers from our fridge, which I just tossed in the pot and heated through. It's finished in less than 30 minutes!

It's spicy and warm and full of beans and tomatoes and chicken.  The pumpkin purée thickens up the broth and gives color without affecting the flavor.  This is savory all the way!  

If you know me, then you'll know this is right up my alley. Mexican Pumpkin Chicken Chili. What is not to love? 

If you also know me, I'm pretty game to trying new things.  You never know until you try it and you'll probably make some great memories along the way. However, sometimes, new things aren't all laughing and memories. You know that feeling you get when you are getting ready to do something totally outside your comfort zone?  Like, not the putting-pumpkin-in-soup new, but butterfly-in-your-stomach new.  The "I'm not sure what I got into" new. It's scary.  I had that feeling yesterday. 

But, isn't it always the things like that, that are most rewarding in the end?  The things we know will stretch and challenge us and maybe humble us - are also the things that will make us better and stronger.  Sometimes, we all need butterflies in our stomach. Sometimes, we all need a kick to our pride.  I have to let the fear of being stretched fall short of the thrill of being stretched.  I always get that feeling when I feel unprepared or unqualified. Should that stop me?  Or challenge me? It's incredibly important to be realistic about our gifts and limitations, but it's also important to not sell ourselves short. I have to remind myself, I will never achieve anything by playing it safe (ie protecting my vanity; ie "what will people think of me?") and saying no.  I can achieve many things by simply giving my best.  Not just trying new things, but giving them all I've got. It's okay if I don't qualify. Or if I mess up. Or if I say something dumb. What matters is that I didn't let irrational fear get in the way of enjoying life. 

Mexican Pumpkin Chicken Chili
Recipe Source: Adapted from Taste of Home
Yield: 6-8 servings

1 tablespoon olive oil
1/2 onion, chopped
2 teaspoons minced garlic
2 cups chicken broth

scant 1 cup pumpkin purée 

1 teaspoon parsley flakes
1/4-1/2 teaspoon chipotle chili powder (depends on how spicy you like your soup. I used 1/2 teaspoon, and it was spicy, but I like spicier foods.  For kids, I would start with 1/8 teaspoon and taste.)
3/4 teaspoon dried oregano
1/4 teaspoon salt
1/2 cup milk

1 (10 oz) can diced tomatoes

1 (15 oz) can black beans, drained and rinsed
1 cup chopped cooked chicken breast

For garnish: sour cream and guacamole

In a skillet, heat oil over medium-high heat. Add onion and garlic; cook and stir until tender. Transfer to a large pot; whisk in the pumpkin puree. Stir in the remaining ingredients. Simmer for 10-15 minutes, or until heated through, stirring frequently. 

Need some pumpkin for dessert?

Pumpkin Pie Fudge Cups

One Bowl Coffee Nut White Chocolate Pumpkin Bread

Pumpkin Dump Cake

Banana Butter {and the healthiest peanut butter banana sandwich ever}

Remember thelow fat peanut butter I posted?  Today we slather it with homemade banana butter on whole wheat bread for a delicious spin off of the peanut butter sandwich.

Since there is apple butter and pumpkin butter, I thought, why not banana?  Granted, real fruit butters are sugars and the fruit cooked down, so this probably doesn't qualify as real fruit butter BUT we can pretend, right?  Make sure to use your banana butter as soon as its blended. It doesn't taste very good after a day in the fridge. It has a hint of cream cheese, an unrivaled creaminess, and a bunch of banana flavor.  I added a drop of yellow good coloring to boost the yellowness, but it isn't necessary for flavor. Paired with the peanut butter, this is a winner. 

My sandwich choices depend on my mood. If I'm in a sweet frame of mind, I go for the peanut butter/chocolate/banana sandwiches. But I love my savory sandwiches; wraps usually; and my all time favorite has pesto, mozzarella cheese, hummus, turkey, and the some tomato and lettuce. I love grilled chicken wraps, too (oh my, love them.). What's your favorite sandwich?

Banana Butter

Recipe Source: The Sweet {Tooth} Life 

2-3 ripe bananas, mashed 

4 oz. cream cheese 

1/2 teaspoon lemon juice 

1 drop yellow fool coloring 

1 teaspoon banana extract

Blend all the ingredients in a food processor. Serve immediately. 

For sandwich: 

Low Fat Peanut Butter

Banana Butter

Whole wheat bread  

Spread peanut butter and banana butter on wheat bread. Serve immediately. 

Avocado Egg Salad Wraps

 

 

 

I've always enjoyed a good egg salad sandwich ever since I was little. Some mayo and mustard and I was set. Today, I mixed it up and added avocado and pickle relish. I also subbed plain greek yogurt for the mayonnaise. There is a slightly different taste, but I didn't notice because I eat greek yogurt a lot. However, if you want to use mayo, go ahead!  Two places I always use mayo are BLTs and potato salad.  So if you always use mayo in egg salad, go ahead.  But try this first, just once, to see how amazing it is:) 

 

 

The saying "easy to make, impossible to break" often seems to apply to habits. Why does a habit seem to plague us for years?  One I still haven't mastered is nail biting. It used to be horrible. We tried painting my bails with this horrible tasting nail polish on my nails (at the recommendation of our orthodontist, oddly enough)  Then, when I got braces, (obviously by our orthodontist ... do you see a theme here?:) I couldn't chew my nails anymore. I do it occasionally now (I know, I know:) but not even close to what it was before.

Some habits are destructive, like chewing my nails. They could hurt my fingers and my teeth. Those kind of habits need to go.  Other habits, like hanging your towel backwards might not be worth going to the death over. Part of maturity is deciding what habits need to go, what aren't worth it, and which ones are worth keeping. Yes, keeping!  If you asked me what habits I have, I would automatically think bad ones. But in reality, much of my daily life is a habit. Making a list of my day ahead before I go to bed. Habit. Eating granola for breakfast. Habit.  Laughing with my mom.  Habit.

So what do you think. Habits: good or bad?  

(It's okay I'd you answer yes, I'm nodding my head over here, too:)

Avocado Egg Salad Wraps 

Recipe Source: The Sweet {Tooth} Life

Yield: 2 servings 

4 hard boiled eggs, peeled 

1/2 avocado 

3 tablespoons plain greek yogurt 

1 tablespoon mustard 

2 teaspoons pickle relish 

1/4 teaspoon pepper

1/2 teaspoon salt 

1 teaspoon parsley (optional) 

Cut boiled eggs in half. Remove yolks and set in a bowl. Set whites aside. 

Mash yolks, greek yogurt, mustard, relish, salt, pepper, and parsley (if desired.)  Set aside. 

Chip egg whites and stir into yolk mixture. Scoop into lettuce leaves and serve. You can store in the refrigerator if you are making this in advance. I let mine sit for a couple hours before eating. 

Cheesy Chicken and Rice Wraps

I'm sorry to interupt your regularly scheduled program.

I know you think I only eat cookies and brownies and scones.  I regret to say I don't. Now that would be the life.

I'm the resident lunch lady at our house and if I had my way, we would eat spinach and mushrooms and artichokes and avocados and tomato basil pizza all the time. 

Reality check. I live with three boys who overall, don't like veggies. Or chocolate. And definitely not mushrooms. So in order to please their picky palates, I have to be pretty generic and not very creative. My creativity scares them. 

But there are exceptions!  They adore this recipe. I made it up while scouring the fridge one afternoon and it has since been perfected over the part few months. Who knew, their feedback can be helpful!  It is a very simple recipe and comes together in a matter if minutes since I use already cooked chicken and rice. Usually, we have those leftovers on hand, but it would probably taste even better if you grill the chicken and bake the rice that day. I just don't want to spend they much time on lunch:)

It is creamy, cheesy, and packed with rice and chicken. If your family likes beans, go ahead and stir in about a cup, reducing the amounts of chicken and rice. This is versatile and delicious and works wonderfully for all the members of my family.

Cheesy Chicken and Rice Wraps

Recipe Source: The Sweet {Tooth} Life

Yield: 4-6 servings

2-1/4 cup shredded fiesta blend cheese

3/4 cup milk (1% or 2%)

3 tablespoons low fat sour cream

1/4 teaspoon pepper

1/4 teaspoon salt

1 cup grilled chicken, chopped or shredded

1 cup brown rice, cooked

Tortillas

Optional: Black beans, guacamole 

In a medium sized pot, combine cheese, milk, sour cream, pepper, and salt.  Place on medium heat and stir until cheese is melted and mixture is smooth.  Stir in chicken and rice.  Serve immediately on tortillas, layered with black beans and guacamole, if desired.

Now, back to your regularly scheduled program.

Sweet things to finish off your meal!

Marshmallow Cheesecake Swirled S'mores Brownies

Peanut Butter Brownie Pie




{Whole Wheat} Strawberry Yogurt Scones




The most popular post on my blog: Peanut Buttet Oatmeal Bites!



P.S. Someday I will cook with all those forementioned foods!  Someday, I promise!  (I actually have a kale salad that should be posted soon, so stay tuned!)