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Maple Chicken and Veg

I’ve been working and tweaking this recipe for a while now. It’s a one-pot-dish (my favorite kind) and it involves chicken quarters (always very budget friendly) and some root veggies flavored up with some maple syrup (always yummy!)

This is a dish I tried on a whim not too long ago – and to my shock the 4yr old had seconds…AND thirds – the picky eater 6yr old ate her whole meal without endless talking and talking and talking – AND the Hubby who gets bored with chicken and hates potatoes asked if we could put this dish into regular rotation for dinner meals because he liked it so much!

You can change up the potatoes and vegetable to what ever you like, but I feel the carrots and sweet potatoes in particular really compliment the maple flavoring. Try to stay in the same tastes 😉  Hubby also really likes it when I add one large yellow onion cubed up.

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Ingredients
4 Chicken Leg Quarters
2 Red Potatoes
2 White Potatoes
1 Sweet Potato
3 Large (FAT) Carrots
20 cloves Garlic
1/4 cup Maple Syrup
1/4 cup melted Butter
salt/pepper to taste

Directions

Preheat your oven to 375 degrees and gather all your ingredients along with a good cutting board and a trusty knife. You’re going to be doing some prep work on this dish – but I promise it’s easy and worth it.

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Prep your veggies. Peel your carrots, peel your potatoes, peel all those cloves of garlic. Peel EVERYTHING!! Some people like to eat the skins on their potatoes. If your family is of this crowd then CONGRATULATIONS! Your prep time has just been cut in half! My family on the other hand won’t go near anything that’s not fully peeled – – – I know, I know, pick your battles, right?

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Cube the potatoes and carrots into roughly one inch cubes. Try your best to keep everything about the same size. Place all those cubed vegetables into a large bowl.

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Combine the maple syrup and the melted butter together and give it a good stir. Slowly pour over all the cubed veggies in the bowl and then toss the veggies to get a good even coating of that mapley goodness. Set the bowl aside for a few minutes.
Pull out two large casserole dishes. Pam spray or grease the bottoms of them and place two chicken quarters into each dish. Salt and pepper the chicken.

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Scoop out your buttered and syrup’d veggies and sprinkle them around the chicken quarters in both dishes. Pour any remaining syrup from the bottom of the bowl over the chicken. Place in the oven for an hour and 15 minutes. Now you can sit back and relax while dinner cooks itself in the oven and the aromas of garlic and maple and chicken float through your home.

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And that’s it! That’s all there is to it! You get your delicious sweet veggies, some roasted garlic cloves, and some juicy chicken meat on a plate and chow down!  Enjoy!!!

 
1 Comment

Posted by on April 20, 2015 in Chicken, Dinner, Easy, Entree, Healthy, Kids, Potatoes

 

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Candied Sweet Potatoes

I don’t really know what to say about candied sweet potatoes. They are easy, delicious, and so super sweet that your kids (and husband) will celebrate their veggies as a treat!

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Candied Sweet Potatoes:
Ingredients:
2 Sweet Potatoes
1 1/4 TBSP Butter
1/2 cup Brown Sugar
1/4 cup Water

Directions:
1. Wash your sweet potatoes and poke several times with a fork. Bake at 425 for 50-60 minutes, until cooked through. (I recommend putting a sheet of foil under the potatoes to catch any syrupy drippings.)2. In a skillet, melt your butter and then mix in the brown sugar and water. Bring the mixture to a low boil.
3. While the skillet is heating up, peel your potatoes and slice them in half. Sprinkle them with salt and place them into the skillet (after it’s reached the boil). Cook over low heat, stirring occasionally, for approximately 15 minutes or until well glazed.

 

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Garlicky Red Potatoes

I have to admit, I’m not a huge potato fan. I much prefer them fried up in a vat of grease and sprinkled heavily with salt. BUT. I am a Mom, and I do have to try and feed my kids responsibly soooo….

Garlicky red potatoes was invented! Red potatoes seem to have a much better taste to me than the typical Russets do, and the cost is comparable. Add this together with enough garlic and we’re heading down the path to some acceptable potatoes! Toss in some butter and cheese and now things are really looking up!

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Ingredients:
4-5 medium to medium-large Red Potatoes
1/4 Butter, melted
2 cloves Garlic, minced
1 tsp Salt
1 Lemon
2 TBSP grated Parmesan Cheese

1. Preheat oven to 350.
2. Wash and quarter the potatoes into even sized chunks. Lay a sheet of foil over the bottom of a cookie sheet or a casserole dish, spray it with Pam spray, and spread the potatoes out on it.
3. Juice the lemon into the bowl with the melted butter and add the garlic and salt. Pour the mixture over the potatoes as evenly as you can, coating as much of the exposed potato as possible.
4. Sprinkle the Parmesan Cheese over the potatoes and cover with another sheet of foil. Bake covered for 30 minutes – then remove the foil and bake for 10 more minutes.
5. Enjoy!

 
1 Comment

Posted by on March 30, 2013 in Dinner, Easy, Potatoes, Quick & Easy, Sides

 

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