Category Archives: side dish

Roasted Chicken with Sweet Potatoes

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This is one of my favorite, go to recipes. It’s simple, easy but special enough for company.  Two three ingredient recipes, all baked in the oven at the same time for a simple hands off dinner.

 

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Serve it up family style and there’s something for everyone, kids like the drumsticks there’s two, want dark meat you got thighs and the breast stays moist and delicious, plus usually we have enough for a leftover casserole or quesadillas the next night. And if you think you don’t like sweet potatoes like I did, try them this way and I guarantee you even the pickest eater will like them.

 

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They get all carmelly and crisp, the onions get nice and sweet, I could make a meal out just the potatoes, and for the most part this meal is very healthy for you, plus once you cut up the potatoes and dry and truss up your chicken, your work for the most part is done.  So you have an hour to an hour in half to do whatever needs doing.

Roasted Chicken with Roasted Sweet Potatoes

1 4 to 6 lbs. whole chicken

2 to 3 sweet potatoes

1 onion

1 clove of garlic

Rinse your chicken and throughly dry it, you want the skin to be as dry as possible so it can get nice and crispy, then place it in a cast iron skillet, roasting pan or baking sheet with a rack, salt and pepper your chicken.  Season with more salt than you think you’ll need.  Preheat your oven to 450 degrees and roast your chicken for 30 minutes.  While it’s roasting wash and chop your potatoes and dice your onion and garlic up.  On a large baking toss your garlic, potatoes and onion with a little oil and salt and pepper. When the chicken has been in the oven for 30 minutes, reduce the temperature to 425 degrees and put your potatoes in the oven with the chicken.  After about 20 minutes, stir your potatoes and cook them another 10 to 15 minutes until soft and carmelly. Check to see if the chicken is done. If you do a 4 lbs chicken it may be done now, if your chicken is bigger it may take up to another 20 to 30 minutes to finish cooking.  If it’s getting brown, you may want to tent the top with foil so it doesn’t over brown. Let your chicken rest a few minutes if you can before serving!

This recipe was shared at The Country Cooks Potluck Party

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Spicy Hummus Made with Sriracha Bushs Beans

I was recently chosen to receive a Chat Pack from Bushs Beans Sriracha Beans! #SrirachaBeansPack #Sponsored It was a lot of fun tasting one of their new flavors, and this was really good!  I tasted them when I opened them and the would be awesome with grilled chicken or pork, and a fun side for burgers and hot dogs.

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I decided to do something a little different with them, I made hummus and it was great!  I’ve eaten with chips, veggies, and spread it on sandwiches!

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SOOOOOO GOOOOD and if you pick up the beans, you probably have all the other ingredients!  I don’t use tahini, cause in my little part of the world, I’d have to go to a special grocery store to find it and then I probably wouldn’t use it all up and I hate something that you buy for just one recipe and then you’re kinda stuck with the rest of it!

I just drained the beans, and very lightly rinsed them ( I didn’t want to lose all the great flavor that came with them

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tossed them in a blender with garlic, olive oil, water, a little chili powder and a little salt, blend and it was awesome! As a matter of fact, it was also dinner….. I just started tasting it and pretty soon I figured what I was doing was not longer tasting, it was called eating!

 

Spicy Hummus with Sriracha Beans from Bush

1 can of Bush Sriracha Beans, drained and very lightly rinsed

1 clove of garlic, peeled and smashed

2 TBSP. olive oil

3 TBSP. water

1 tsp. chili powder

salt to taste

Put everything in a blender or food processor and blend/pulse until smooth. Serve with chips or veggies. Refrigerate.

I did receive the beans for free, but all opinions are mine

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Buffalo Chicken Nuggets with Fries

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Buffalo Chicken nuggets, are basically healthy and after I made them Saturday, I remembered why I don’t make them often, they’re addicting.  Every time I walked by the refrigerator, I have one or two….That makes them not so healthy.  Oh well! Pair them with a salad and some fresh-cut fries makes a great dinner that’s not too bad for you, plus you can cook the fries and the nuggets at the same time, so everything’s done a the same time!

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Cube up a pound of chicken breast

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mix up the breading ingredients

buffalo chicken nuggets 006Set up your breading station

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Bread your chicken and put them on a sheet pan

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Cut up a couple of potatoes, drizzle with olive oil & chili powder and put the fries in while the oven heats up, and when it comes up to 425 add the chicken, flip the fries when you add the chicken, flip the chicken after about 8 to 10 minutes and shake your fries.  Then bake an additional 5 to 7 minutes or until the chicken is done and the fries have browned.

Bake Buffalo Chicken Nuggets

Chicken Nuggets

1 lb. chicken breast, cut into small pieces

1 tsp. garlic powder

1/2 tsp. chili powder

1 tsp. paprika

1/3 cup seasoned bread crumbs

1/4 cup plain Panko bread crumbs

1/4 cup Hot sauce (I use Franks)

2 tsp. olive oil

Potatoes:

2 to 3 large potatoes, cut into fries

1 1/2 tsp. chili powder

salt & pepper

1 TBSP olive oil

Toss potatoes with olive oil, salt, pepper and chili powder, then place on a sheet pan. Put pan in the oven and turn oven on to 425 degrees,  They will cook while it’s heating up to save you some time.

In a bowl combine hot sauce, olive oil, chicken breast and season with salt & pepper, toss everything together and set aside.  In a medium bowl combine garlic powder, chili powder, paprika, both bread crumbs and season with salt and pepper. Dip chicken into breading and place a sheet pan with a silpat liner or on a greased sheet pan.  When the oven reaches 425 degrees, flip potatoes and put the chicken in the oven with the potatoes. When the chicken has cooked for 8 to 10 minutes, turn chicken and shake the fry pan around to toss them.  Bake for another 5 to 8 minutes. Serve when the chicken it done and the fries have browned.  You can broil the fries for a few minutes to make them browner. Serve with ranch dressing.

 

This recipe was shared on The Country Cooks Potluck Party