Food – Page 11 – Unlikely Martha

Featured• Food

herb roasted sweet potatoes

I used to reserve sweet potatoes for Thanksgiving only. Yams please. Then I discovered all of the wonderful and tasty things you can do with them other than piling them with butter and sugar. One of my favorite go to side dishes is herb roasted sweet potatoes. The crunchiness and saltiness of the outer skin with the sweetness of the inside is just dam* good.

Cut up sweet potatoes + olive oil + herbs + a good toss + hot oven = good eating

Herb Roasted Sweet Potatoes

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Ingredients

4 sweet potatoes, peeled and cut into small cubes
2 teaspoons kosher salt
1 teaspoon dried basil leaves
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
2 Tablespoons extra virgin olive oil

Instructions

Preheat oven to 450. Line a cookie sheet with parchment paper and set aside.
Combine all ingredients in a bowl. Toss to coat everything evenly. Spread in a single layer on prepared cookie sheet. Place in oven.
Bake at 450 for 30 minutes, turning every 10 minutes.

This is the first Friday of the month so the Fab Five and I are sharing our favorite sweet potato recipes. Be sure to stop by and see what the other ladies have cooking.

MJ | Sweet Potato Grits: Love grits? Love sweet potato? Combine them for this delicious taste of fall and Southern eats. Enjoy with country ham, green onions and a splash of hot sauce.

LaShawn | Baked Sweet Potatoes with Feta and Sundried Tomatoes: For those of us looking for alternatives to the traditional sweet potato this holiday season. This is not your mama’s sweet potato.

Bernetta | Garlic Parmesan Sweet Potato Fries: Who said you couldn’t have fries because you are eating healthy now? This version allows you to eat good, get a french fry fix and enjoy all the health benefits that a Sweet Potato brings. You can make these fries sweet or spicy and it will still taste great.

Kita| Sweet Potato Souffle for one: a sweet potato casserole for one. It is for those who want to hide in their closets and indulge in their very own sweet potato casserole without making any for the rest of the family. It’s the holidays so you can be a little bah humbug and treat yourself.

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Food• Recipes

Make Ahead Egg Muffin Breakfast Sandwiches

Nobody told me that having to get two children ready for school at the crack of dawn would be such a task. Last year they went at different times so it was a little easier. Now I don’t have the liberty to lay around and hit the snooze button, I have to hit the ground running. My mother never sent me to school without breakfast and that trait has stuck with me. As I slowly start weaning the house off of sugar….that is another post for another day, I’m trying to find better breakfast alternatives to cereal.

Enter my idea for heat and eat breakfast options. I knew you could bake eggs so I tried this recipe with the children’s help and they love them in the morning. Likened to a McDonald’s egg Mcmuffin these egg muffin breakfast sandwiches probably have about 3,972 less ingredients and are pretty yummy.

Literally these are the only ingredients you will need. There is room for creativity, whatever you like in your eggs feel free to add them in. Onions, bell peppers whatever you like.

We made these on a Saturday afternoon…..cause I’m trying to reduce screen time around here. Y’all know my little helper is never far off

Before putting the eggs in the tin you want to make sure to beat them a little. Don’t add in your additional ingredients until you pour your beaten eggs into the buttered muffin tins.

I let the eggs bake for about 25 minutes. Just make sure to check to make sure they are done. Once they were done, I removed them from the tin and let them cool a little more before packing them up to go in the freezer.

At this point you make the sandwich. Add cheese on this step if you like, or add later when you reheat. After you’ve made the muffin, tightly wrap in aluminum foil and place in a large freezer bag for storage. If you made different kinds, be sure to label them. The “S” on mine is for spinach.

Now….I tried to reheat these in the microwave and the oven. Loved the oven reheat better but it took about 30 minutes to heat throughout. What I do now is put them in the refrigerator at night to help thaw a little and stick them in the oven at 5:30 when I get up and they are ready when the children get up. If you don’t have that amount of time, the microwave works but just not as well…in my opinion.

Once heated add jelly or other toppings if you like and enjoy!

Make Ahead Egg Muffin Breakfast Sandwiches

Recipe Type: Breakfast

Author: Mimi

Prep time: 10 mins

Cook time: 25 mins

Total time: 35 mins

Serves: 6

If making for a week use 5 eggs and 5 split english muffins. The amount of days you are preparing them for determines the amount of eggs and ingredients you will need.

Ingredients

6 eggs
6 whole wheat split english muffins (use what works best for you)
Butter
Egg Fixings (spinach, onions, bell peppers etc.)
Salt and Pepper

Instructions

Preheat oven to 425. While oven is heating butter your muffin tin. Can use an alternate to butter but I like butter!
Crack all eggs into a bowl and season with salt and pepper to taste.
Lightly beat eggs ( add a little water if you like)
Add beaten eggs to buttered muffin tins and add additional toppings if you like. Fill muffin tin only halfway. They rise a little as they cook
Bake 20-25 minutes
Remove from tin and let cool

8 Comments

Featured• Food

Italian Sausage Tortellini

Our weeks have been crazy with, ballet, piano, baseball, and soccer practices. Without proper planning these next few months could dig a serious hole in our pockets with eating out and I’m determined not to let that happen so I’ve been experimenting with new quick, easy and tasty recipes that make for great left overs. Monday and Tuesdays are the worse and my husband and I have to split directions each with a kid in tow. On these days I either cook early or the night before and reheat on low on the stovetop instead of the microwave.

Unfortunately there were no leftovers from this recipe. Even after I burned the tortellini a little these folks scraped the pot and were looking for more. I put this one at the very top of the must make list.

I used turkey Italian Sausage with the following ingredients.

Prior to making this recipe I had never had tortellini. I went on a whim and grabbed this brand because it was all that was on the shelf and it was awesome…I mean considering I had nothing else to measure it to. So use your judgment but this brand worked for me.

My little helper was right under foot as usual

When it was about cooked I tossed some spinach on the top and covered for a few additional minutes

Italian Sausage Tortellini

Author: Mimi

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

Serves: 4

Quick and Easy Tortellini

Ingredients

1 TBS olive oil
2 cups baby spinach (fresh is best)
2cups diced onions
1 pound of Italian Sausage ( I used turkey)
2 cloves of minced garlic
3/4 cup chicken broth
14.5 oz can of petite diced tomatoes
1/2 heavy cream
9 oz. box of tortellini (boxed or fresh based on preference)
salt and pepper

Instructions

Heat olive oil in a non stick skillet. Once the oil is hot add the onions and cook until translucent. Add sausage and break into crumbles as it cooks ( squeeze the sausage out of the casing prior to starting to cook, makes life easier and the onions won’t burn). Turn the heat up a little until the sausage is cooked then reduce the heat to low.
Add in garlic, broth, tomatoes, and cream. Stir well until ingredients are well blended.
Add in tortellini and increase heat until boiling
Reduce heat and cover, cooking for about 15 minutes or until the tortellini becomes tender.
Now season with salt and pepper to taste. Taste before you start adding salt and pepper, I didn’t really add much of either because it didn’t need it.
After seasoning to taste add spinach and cover again until the spinach is wilted.

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Food

Watermelon Cucumber Feta Salad

Here’s the thing, I made this watermelon cucumber feta salad because this sweet tooth has to go!

So let’s talk about the fact that I’m giving up white sugar….or at least moving toward that goal. I am in my second week and I promise my sweet tooth has been taunting me like a relentless bully. The struggles eliminating the hidden sugars are nothing in comparison to those Oreos in there that just keep calling my name.

See I’m not stripping the whole family….just yet. I’m trying to fine tune this new lifestyle before I thrust them into it. So the struggle has been how to curb and satisfy my sweet tooth.

*insert watermelon*

Love watermelon. L O V E.

I love salty stuff as well, stripped myself of that about a year ago so I thought what better than a watermelon, cucumber and feta salad. Sweet, salty and refreshing.

This salad has just the right amount of all natural sweetness and saltiness.

Super easy to make with just cubed watermelon and feta cheese ( or you could use crumbles) and cucumber. I’m not a huge fan of cucumber so I made sure to slice thinly and drizzled balsamic vinaigrette over the top.

Watermelon Cucumber Feta Salad

Prep time: 5 mins

Cook time: 2 mins

Total time: 7 mins

Ingredients

Half of a ripe watermelon (cubed or balled)
3 cups cubed feta cheese
Thin cucumber slices
Balsamic Vinegar

Instructions

Combine watermelon, feta and cucumbers into large ball
Drizzle balsamic vinegar over mixture and toss
For extra garnish add mint or onion

And because I love all things watermelon, this watermelon guacamole recipe will be in heavy rotation all season long. Some chips, a cold drink and this guac is all I need for some evening porch sitting.

Are you a watermelon cucumber feta salad lover?

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