1. Lay out foil (optional) on a baking sheet. Scatter your sweet potatoes and drizzle on the olive oil and honey. Season the potatoes with the salt, pepper, and cinnamon.
2. Mix it all together and ensure all the potatoes are evenly coated with the oil, honey, and seasonings.
4. Bake at 375 for 30 to 45 mins.
Pairs so deliciously with chicken breasts covered in a hearty pesto sauce! Trust me!
Had one of those nights where I really just needed to use what I had. Threw all of this together and it was so flavorful and delicious!
When it comes to the ingredients you can always had less or more. You want more Parmesan cheese, add more! More garlic? Garlic it up! This is just the gist! Get creative and have fun!
What You Need:
1 family size bag of spinach and cheese tortelloni (20 oz found in the frozen food aisle)
2 heads of broccoli chopped and broken into smaller pieces
A handful of salami cut into strips (snack size work just fine)
1 tomato diced or a handful of cherry tomatoes (whatever you have)
Jarred minced garlic (3-4 tablespoons)
Parmesan cheese (1/4 to 1/2 cup)
Salt, pepper, chili flakes, fresh rosemary (fresh is best)
Olive oil
1-2 tablespoons of unsalted butter
Steps:
1. Place chopped broccoli on a pan sheet with foil. Drizzle about 2 tablespoons of olive oil. Season with salt, pepper, and crushed red chili flakes. Add 2 tablespoons of garlic. Mix well until all combined. Add more olive oil if necessary. Bake at 400 for 15 mins.
2. Cook the tortelloni as directed.
3. Once the broccoli is done, add the salami strips and tomatoes and cook for an additional 5 mins. Just so it’s warm and a little soft.
4. Place the tortelloni in a large bowl and add the butter. Once melted add the roasted broccoli mixture. Next add Parmesan cheese, fresh rosemary, and drizzle some more olive oil. (I also added just a bit of sea salt.)
Enjoy with a glass of red wine! Some crusty bread with butter would be so good with this too!
This is what the bag looks like. It’s so good!About to go into the oven. Olive oil, minced garlic, salt, pepper, and chili flakes.A lot going on, but believe me so many good flavors!
2 generous handfuls of grape tomatoes cut into halves
A bouquet of fresh spinach chopped lightly (the Spinach will shrink)
About 8oz (half of a 16oz packet) of thin Spaghetti (I used ‘American Beauty’)
Salt, pepper, and rosemary for taste
1/4 cup of Parmesan cheese (give or take)
Note: use my measurements as a guide. If you want less, do less. If you want more, do more. Cooking is about experimenting and getting creative!
Steps:
1. Fill a pot with water and turn on to a high-medium heat. In the meantime add 2 tablespoons (two times around the pan) of olive oil with minced garlic and grape tomatoes in a skillet. Season with salt and pepper. Sauté until tomatoes are soft and garlic becomes caramelized on a medium high setting. Add tomatoes and garlic to 2 1/2 qt dish. Keep stove on.
2. When water begins to boil, add a few good shakes salt into the water (at least 1 tablespoon. It is possible to over salt pasta water) break pasta noodles in half and add to simmering pot.
3. Add spinach to skillet with leftover garlic, season with salt and pepper, and sauté until just a little wilted. Will begin to shrink fast, watch closely. Add spinach into dish with tomatoes.
4. While pasta is still cooking, shred the rotisserie chicken and add to dish with tomatoes, garlic, and spinach.
5. Once pasta is complete (no white in the middle of the noodle) drain, and add noodles to dish.
6. Add remaining olive oil, add Parmesan cheese and mix well. Top with Rosemary.
Suggested Sides: Caesar salad and toasted French bread with olive oil and garlic.
Makes: 4-6 servings Time: 25 mins in oven (oven time can vary)
What You Need:
1 lb to 1 1/2 lbs of thin chicken breasts cut into 1/4 inch strips
1 lb of baby bell peppers cut in half and seeded
1 large yellow onion sliced
2 Tablespoons of Olive Oil
1 Tablespoon of Chili Powder
2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of paprika
1 teaspoon of garlic powder
1 large lime
8 to 10 warmed tortillas
Steps:
1. In a small bowl mix together the chili powder, salt, pepper, paprika, and garlic powder.
2. Line a sheet pan with foil. Arrange baby bell peppers on the sheet pan. Drizzle a tablespoon of olive oil onto the peppers and apply half of the seasoning from the bowl to the peppers.
3. Place the sheet of peppers under the broiler for about 15 to 20 mins until peppers begin to blacken a little and char. (If your broiler has a setting for low or high, set it to high)
4. In a medium bowl combine the chicken strips, tablespoon of olive oil, and the rest of the seasoning.
5. Pull out sheet pan and place chicken strips onto the peppers. Broil for an additional 5 minutes or until chicken is cooked through.
6. Squeeze lime over entire sheet of peppers and chicken.
Serve with warmed tortillas, sour cream, cheese, guacamole, or salsa! So easy and delish!
Enjoy!
Note: This is all made with the broiler setting on your oven. You are NOT baking these. Broilers can be tricky, it’s okay to keep opening your oven to check with the peppers. With the chicken though, 5 mins is the magic number! Don’t open the oven!
Before olive oil and seasoning is added. Add seasoning to chicken strips in a medium bowl It’s amazing what the BROILER can do! YUM! Again, don’t forget the lime!
The Wild Gems 