Sweet Potato Hash and Eggs

I really love sweet potatoes, but don’t eat them nearly as much as I’d like. I planned to remedy that, Sunday morning, when I decided to have some for breakfast/brunch.

I decided to do a quick sweet potato hash, using sweet potatoes, bacon, onion and maple syrup.

I started by dicing the sweet potatoes and onions (make sure your sweet potatoes aren’t too big, or it will take too long to cook them!). You can peel the sweet potatoes if you want, but I didn’t – there are so many nutrients in the peel! I also cut up 4 slices of thick cut bacon.

I cooked the bacon first. After it was done, I removed it from the pan as I didn’t want it to get too crisp.

Then I added the onions and sweet potatoes (sprinkled with a pinch of salt and pepper) and allowed them to cook, until the sweet potatoes were softened (this took around 10 minutes, given the size I cut my potatoes).

I added the bacon back in and added in 1 tbsp of pure maple syrup. I used Anderson’s, but any would do. Unless you really don’t like maple syrup – don’t skip this part, it makes it perfect!

I turned off the burner, covered the pan and let it sit while I cooked my fried egg. Just do your egg however you would normally fry an egg (or eat with scrambled eggs – or just make the hash as a side dish!).

Finally, dish up the hash and top with your egg. Delicious!!

I like the egg to be a little runny – it makes this dish perfect, for my tastes!

Sweet Potato Hash (2 servings)

2 medium sweet potatoes, diced (I didn’t peel the potatoes – just washed them really well)
1 onion, diced finely
4 slices of thick bacon, cut into pieces
salt / pepper to taste
1 tbsp pure maple syrup

  • Prep the vegetables and set aside
  • Cut the bacon and then cook in a hot skillet – once done, remove
  • Add in onions and potatoes
  • Salt / Pepper to taste
  • Allow the vegetables to sit for a bit, to get some color – then stir around in pan and allow them to finish cooking (about 10 minutes)
  • Add the bacon back in and mix
  • Finish with 1 tbsp maple syrup

If desired, top with a fried egg – or serve the sweet potato hash as a side dish!

Mushroom and Asparagus Spaghetti

I think I’ve mentioned before – we can always eat pasta. It tends to be a go to. What’s not to love – easy and delicious and so many possibilities.

Today’s pasta started with me looking to see what veggies we had in the veggie drawer (seems like we’ve been eating a lot of meat lately, so a meatless meal seemed appropriate). Asparagus and mushrooms – two of my faves! With that, I decided to use spaghetti pasta and make a cream sauce.

I started by chopping and slicing the veggies.

In a skillet, I added some butter and garlic and allowed it to cook for a bit.

Then I added in the asparagus, first, as it takes longer to soften – followed by the mushrooms.

I had some chicken stock opened in the refrigerator, so I used that as the base for the sauce. If you wanted to go vegetarian, you could certainly use a vegetable stock (or even just some of the water from the pasta). For me, I could never do this dish vegan, though – I need the cheese!

I allowed the stock to come to a boil, then reduced the heat and added in the cream. I also added some romano cheese, which helps the sauce to thicken, as well.

Once the sauce had thickened a bit, I tossed in the pasta and stirred it well. Finally, I topped it with more Romano cheese.

This pasta was served hot (and, with a little more cheese – yes, I love Romano cheese!)

Mushroom and Asparagus Spaghetti

8-10 baby bella mushrooms, sliced
12-15 spears of asparagus, chopped
Spaghetti noodles, cooked
3/4 cup chicken broth
1/2 cup heavy cream
1 1/2 tbsp butter
1/2 tbsp minced garlic
1/2 tsp salt
1/4 tsp pepper
1/2 tbsp Umami seasoning
Romano cheese (grated finely)

  • Cook pasta (I used enough for 4 -5 servings), set aside
  • In skillet, melt butter and add garlic – cook for a few minutes
  • Add in the asparagus (and seasonings) and let it cook for about 4 minutes, then add in the mushrooms and cook for another 8 minutes
  • Add in chicken stock and bring to a boil
  • Once boil is achieved, reduce heat and add in cream
  • Grate some romano on top of sauce (maybe 3 tbsp) and mix through
  • Allow sauce to simmer until it thickens some
  • Toss in pasta, then add more Romano cheese, as desired

Easy Chicken and Dumplins (that’s right, there is no ‘g’ where I’m from)

One of the South’s most popular comfort foods has got to be chicken and dumplins. At least it has always been one of my favorites. I have been known to, truly, have had a bad day and craved chicken and dumplins as a ‘pick me up’.

While I’ve seen recipes that have vegetables in them (and I do love vegetables), I would – personally – never call that chicken and dumplins. For me, chicken and dumplins is just that – chicken and dumplins, no veggies needed.

Certainly, you could make homemade dumplins, but I’ve always made mine with canned biscuits – couldn’t be easier! I use 2 cans, generally, and just cut each biscuit in 6-9 pieces. I find that if you use butter flavored biscuits, like these, it adds a lot of depth to the chicken and dumplins.

For the chicken – while I love chicken breasts – chicken thighs are the only way to go for chicken and dumplins. I cooked 5 chicken thighs in my instant pot and shredded them. I’ve blogged about how I do shredded chicken before – you can check it out on this post.

Once I have the chicken shredded, I added it to a large dutch oven, along with 4 1/2 cups of chicken stock, 2 cups of milk, 3/4 tsp of salt and 3/4 tsp pepper – and bring it up to a boil. I then add in the ‘dumplins’, stir through, reduce the heat, cover and let it cook for about 30 minutes (that is about the time needed if you cut the biscuits into 6-8 pieces each).

While this does reheat well, if you’re feeding a family, good luck with leftovers!

Chicken and Dumplins

5 chicken thighs, shredded
4 1/2 cups chicken stock
2 cups milk
2 cans butter flavored flaky biscuits
3/4 tsp salt
3/4 tsp pepper

  • Cook and shred chicken thighs
  • Cut biscuits into 6-9 pieces, per biscuit
  • Add shredded chicken, chicken stock, milk, salt and pepper into dutch oven – bring to boil
  • Reduce heat and add in ‘dumplins’
  • Let simmer for about 30 minutes, until dumplins are done (I actually kept the heat on for 15 minutes, then turned it off and let the dumplins sit, covered, for another 15 minutes)

Caramel Apple Quesadilla

I bought some delicious Caramel Apple cheese spread by Alouette from Aldi the other day. On it’s own, it is delicious. My oldest likes to eat it with slices of apple. I was trying to think of another way to use it and decided to make a caramel apple quesadilla in my air fryer.

I started with 1/2 of a honey crisp apple, sliced thin, the caramel apple spreadable cheese, cinnamon sugar, avocado oil spray and 2 flour tortillas.

I didn’t measure anything, but I put enough of the caramel apple spread on each of the tortillas. I put a thin layer of apples on one tortilla, sprinkled a little cinnamon sugar on top and put the other tortilla on top.

I sprayed both the top and bottom tortilla with a little bit of avocado oil and sprinkled some cinnamon sugar on both sides. I put the quesadilla in the air fryer and cooked @ 400 degrees, for 8 minutes.

A very fast and delicious little snack!

Easy Asparagus

Asparagus has to be one of our favorite side dishes. And this is a super easy and tasty way of making it.

Just cut the ends of of your asparagus and arrange on a sheet pan (I line mine with foil for easy clean up).

Spray with oil of your choice (I use avocado oil) and top with seasonings of your choice (I use Trader Joe’s Everything but the Bagel seasoning). Sprinkle on a little parmesan cheese and bake in the oven (at 400 degrees) for 20-25 minutes.

We were so ready to eat, I only have a picture from before it was cooked.