Roasted Chicken with Sweet Potatoes, Shallots & Lemons


Traveling for work can take a toll on the body. Unfortunately there isn’t often that much access to fresh foods or options, and especially on the days spent on a plane. After this latest work trip, all I wanted to come home to was a simple dinner and one that I knew what all of the ingredients used were too.

I decided upon just roasting a few items that we had in our fridge and I was so happy with the results. All that was needed for a nice, hearty meal were chicken thighs, sweet potatoes, shallots and a few lemons tossed with olive oil, salt and pepper.

Ta-da! A delightful meal and one that was perfect for some smiles after a cold winter day.

Do you have a similar recipe you like to do in winter?




Sweet Potato Biscuits

Sweet Potato Biscuits

Sweet potatoes have become a staple in my diet. Not only do they offer an excellent source of vitamins and fiber, but sweet potatoes also are quite delicious and easy to cook as a nice dish to accompany most dinner meals. Now, although I’ve been on a sweet potato overload lately, I couldn’t resist this recipe for Sweet Potato Biscuits from Food and Wine Magazine. My favorite potato of choice plus a flaky biscuit equals a win, win situation in my opinion!

Step 1: Mix Sweet Potato
Puree with Buttermilk

Making dough for Sweet Potato Biscuits
Step 2: Mix Sweet Potato Puree
with Flour Mixture and Butter

Making dough for Sweet Potato Biscuits
Step 3: Roll Out Dough and Cut
into Round Shapes

Forming biscuits for Sweet Potato Biscuits
Step 4: Bake and Eat!

Sweet Potato Biscuits
I really thoroughly enjoyed this recipe for Sweet Potato Biscuits. The sweet potato puree used in this recipe is a perfect amount that allows for the biscuit to have a hint of sweet potato (and a beautiful color), but without an overpowering sweet flavor. I’d recommend to add a small amount of butter to create a savory taste. Just make sure not to indulge in too many of them!


Sweet Potato Biscuits

Roasted Sweet Potato, Rosemary and Garlic Lasagna

Calk me crazy – but even though multiple layers of meat and gooey cheese in lasagna sounds completely appealing and a recipe that undoubtedly will fulfill my taste buds, I was craving something more and different this past weekend. Don’t get me wrong, I love an original lasagna; however, I need variety and the ability to try new options in my life.

As a result, I ditched the usual meat and cheese combo and choose to feature a starch that packs plenty of vitamins instead – Roasted Sweet Potato, Rosemary and Garlic Lasagna (the original recipe calls for squash but I substituted sweet potatoes instead).

Step 1: Peel Sweet Potato, Chop and Roast

Step 2: Sauté Garlic and Add Flour and Butter

Step 3: Add Milk to Mixture and Let Thicken

Step 4: Add Sweet Potatoes to Mixture;

Layer Noodles then Potatoes
and then Cheese; Repeat

Step 5: Bake and Eat!

Even though this isn’t a traditional lasagna, I liked the variety of the savory and sweet favors that this surprisingly hearty meal provides. A must try recipe and one that is great if you do not eat meat!


Sweet Potato Fries With Sriracha Mayonnaise

I feel as though sweet potato fries are the new “it” item – they literally seem to be popping up on restaurant menus everywhere. Although the term “fry” usually provides for an unhealthy connotation, at least I feel better consuming sweet potato fries because I know I will be receiving my daily dose of Vitamin B6, C, D and Iron. Besides the vitamin values, I especially became inspired to make them after seeing a mouth-watering advertisement in Cooking Light from Alexia that featured Sweet Potato Fries With Sriracha Mayonnaise.

Step 1: Peel and Cut Potato Into Strips

Step 2: Toss With Olive Oil,
Garlic, Sea Salt and Pepper

Step 3: Mix Mayonnaise With
Sriracha Sauce and Lemon Zest;
Bake, Dip, Eat, Enjoy!

Although I totally jumped on the band wagon with this one, I do not regret it at all. These are extremely easy and provide for a light snack (if you do not dip in mayonnaise like I did of course!) and something that is a little bit healthier than the normal greasy fry.


5 Things Thanksgiving Style

Within the past few months, I have truly learned to appreciate the small things in life and to be thankful for normal, everyday things most people take for granted. That being said, I am thankful (again) for Thanksgiving because it serves as a perfect reminder to remember what you are thankful for and count your blessings!

Don’t forget to tell your family and friends this Thanksgiving season that you are thankful for them — just a few words can make such a significant difference!

All right, it is time to move onto other Thanksgiving festivities a.k.a FOOD. It is definitely a good thing that Thanksgiving comes only once a year for according to the, the average Thanksgiving meal rakes in a whopping 3,500 calories! Despite learning that terrifying fact, I still wanted to cook the usual Thanksgiving foods; however, I tried to make some of these foods a tad bit healthier (key words being “tried” and “some”)!

Now, it’s no myth that the reason why Thanksgiving foods are so unhealthy lies in the ingredients with butter, cream, sugar, and nuts as the prime culprits. And, vegetables dishes are usually sparse at Thanksgiving, but even when they are present, they are often laden with plenty of cream, cheese, and fried goodness. Nevertheless, the following pictures highlight a few of the side dishes I made for Thanksgiving as well as my Mom’s Turkey (side dish recipes taken from and all contain a link to the original recipe):

1. Potato Gratin with White Cheddar Cheese

2. Italian Sausage and Bread Stuffing

I forgot to take a picture of the finished product… oops!

3. Roasted Sweet Potato Rounds with Garlic Oil and Fried Sage

4. Turkey

5. Lemon Pear Croustade

All of these side dishes actually turned out pretty well considering these were first-time recipes! Although only one of these recipes is a little bit healthier (Roasted Sweet Potatoes), I would totally recommend to make any of these dishes again. The Pear Croustade was a bit hit with the family and I will continue to use its pasty recipe for other future baked goods!