Roasted Broccoli Parmesan and Mashed Sweet Potatoes

Tonight along with our chicken fettuccine with homemade white sauce we had mashed sweet potatoes (a new one for us) and roasted broccoli Parmesan.  Sweet potatoes are not Chris' favorite but both kids and I loved them; in fact, that's all the kids ate. 

Mashed Sweet Potatoes

I used two medium sized sweet potatoes which was more than enough for our small family.

Preheat oven to 350 degrees. 

Wash potatoes and cut a few slits in each with a sharp knife.  

Place potatoes in baking dish with 1/4 inch of water.  Cover with aluminum foil.

Bake for one hour, or until potatoes are soft.

Remove potatoes from dish and peel. The peel should come off easily.  To avoid burning my fingers I used my vegetable peeler. 

Place in serving bowl and mash, adding milk a little splash at a time until potatoes reach desired consistency. (I left ours a little chunky)

Add a tablespoon of butter, pinch of sea salt and some ground black pepper.  Stir to combine.

Roasted Broccoli Parmesan

Preheat oven to 425 degrees.

Wash and cut florets off of one bunch of fresh broccoli.  Set aside.

Pour about 1/2 cup of bread crumbs (regular, Italian or Panko - I used Italian) into a skillet set to medium heat.  Cook just long enough to toast.  (This won't take long...a few minutes max!)  Once toasted, remove from heat.

In a bowl combine broccoli florets, 3-4 tablespoons olive oil, a pinch of sea salt and 1/4 cup of grated Parmesan (I used the stuff in the green can).

Add toasted bread crumbs to above mixture.  Toss to combine.

Place broccoli in a single layer in baking dish or cookie sheet.  Bake 20-25 minutes. 

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Review of the fettuccine alfredo:
I like the concept.  The dish was simple and I loved that the alfredo sauce was homemade. 
The finished product tasted a little bland to us, though.  I think a little salt and pepper added to the alfredo would help a bit.  I also think marinating the chicken or seasoning it somehow and searing before adding it to the sauce would add another layer of flavor.  It's got a long way to go before it even compares to something served up at Olive Garden!

Roast Beef Sandwiches and Garlic Fries

Remember Simply Fit Mama?  She's delivered another successful simple kitchen favorite!  It was prepared and on the table in about 30 minutes tonight, made the house smell incredible and was devoured by every member of the family.

Au Jus
Ingredients:
1 Tbsp. extra-virgin olive oil

1 fresh clove of garlic, minced
16-32 oz of beef stock or broth (Use more of less depending on who much au jus you need)
1 Tbsp. of a good dried herb blend (I used Italian seasoning)

1/2 -1 Tbsp. Worcestershire sauce 

Sea salt and pepper, to taste

Directions:
In a small saucepan add olive oil and heat at a medium setting. Add the garlic and cook for 1 minute until you start to smell the garlic....be careful and don't burn it!  Add the remaining ingredients except the salt and pepper. Let simmer while you are putting the sandwiches together.  Right before serving taste and adjust salt and pepper as needed (I didn't add any extra salt and pepper...mine tasted fine without it.)

Roast Beef Sandwiches
Ingredients:
Thinly sliced roast beef (I bought 1/2lb of Sara Lee from the deli and it was more than enough for the four of us)
Provolone cheese (again, 1/2lb from Food Lion deli was more than enough)
Mayonnaise
Pepperoncinis (I sliced mine and got out the seeds to remove a little of the heat)
Bread
Directions:
Heat pan to medium heat.
Spread mayonnaise on bread, top with roast beef, cheese and a few slices of pepperoncinis.
Butter pan, put down sandwich - set something heavy on top to get a panini effect (I used our Dutch oven).
Cook until light brown and toasted then flip and repeat.


Garlic Fries
Ingredients:
Yukon gold potatoes (I used about 5 small-medium sized ones and we had a few fries leftover)
4 Fresh garlic cloves, minced (I used my food processor for this...it's my new friend)
2-3 Tbsp. Extra-virgin olive oil
2 tsp. sea salt
2 tsp. fresh cracked pepper
2 tsp. paprika
1 1/2 Tbsp. of a good dried herb blend (I used a Rosa Maria blend that is really for mixing with olive oil and using as a dip with bread)
Directions:

Preheat oven to 400 degrees. 

In a large mixing bowl combine garlic, olive oil, seasonings, and herbs. Rinse and scrub potatoes. Set aside. 

Leaving skin on, cut each potato in 4-8 wedges. It really doesn't matter if it's 4 or 8 just make them uniform in size. In a large mixing bowl combine garlic, olive oil, seasonings, and herbs. Place cut potatoes into mixing bowl and toss until all potatoes are coated with garlic/oil mixture.

Pour potatoes and garlic mixture onto a cookie sheet in a single layer. Place in a preheated oven for 30-35 minutes or until golden brown. 

Enjoy warm. 

Roasted Chili-Lime Sweet Potato Wedges

I got this recipe from Brandy over at Simply Fit Mama.  I met Brandy when I was in high school.  She and her husband were in the young adult Sunday School class that Chris and I were a part of.  We all moved away and I just recently "found" her via Facebook and her blog.  Her food posts focuses on preparing healthy, whole foods for her family.  I enjoyed the recent challenge she did to see if she could shop at Whole Foods Market and stay within her monthly food budget.  The results were eye-opening to read.

Original Recipe from "Fresh Everyday" by Sara Foster
Ingredients:
2 pounds sweet potatoes (3 to 4 medium), peeled, halved lengthwise, and cut into 3-inch wedges
1/4 cup olive oil
Juice of 2 limes
1/2 tsp sea salt, plus more to taste
1/2 tsp freshly ground black pepper, plus more to taste
1-2 tsp chili powder (judge it according to your tastes)
2 tbsp chopped fresh Italian parsley

Directions:
Preheat oven to 400 degrees

Place the sweet potatoes on a baking sheet with sides and toss with the olive oil, lime juice, salt and pepper. Spread them in a single layer and roast for 20 to 25 minutes, until the potatoes are soft and golden brown. Stir the potatoes halfway through the cooking time so they brown evenly.

When the potatoes are almost done, remove them from the oven, sprinkle with chili powder and parsley, and add salt and pepper to taste, and toss to coat. Return the potatoes to the oven for 5 to 10 minutes longer, until they are tender when pierced with the tip of a knife. Serve warm or at room temperature.

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Roasting sweet potatoes are one of the only ways I can get my crew to eat them.  If you're not into chili powder and lime, leave them out and dress the orange babies up with only the olive oil, salt and pepper.  They're delicious that way too!

Zucchini Crescent Pie

This is a recipe I got from my sister-in-law.  I changed the amount of butter...using less than the original recipe.  I also put crescent rolls on top and bottom.
I really enjoy it but it's not on the favorite list of the rest of the crowd.  They will eat it but won't ask for it.
This is perfect in the summer when zucchini are in abundance and I have fresh parsley, oregano and basil in my herb garden.  Dried herbs will work fine but the fresh put it over the top.  I'll also add that the mustard is what really makes this dish.  I even like to dip mine in a little mustard just before I take a bite.

Prep time:  30 minutes
Cook time:  20 minutes
Serves:  6

Ingredients:
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons butter
1/2 cup fresh parsley or 2 tablespoons flakes
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
2 eggs
8 oz shredded mozzarella
1 package (8ct) crescent rolls
2-3 tablespoons mustard

Directions:
Preheat oven to 375 degrees.
Cook zucchini, onions, and butter over medium heat in a saucepan for about 7 minutes.
Stir in parsley, salt, pepper, garlic powder, basil and oregano and cook for 7 1/2 more minutes.
While cooking lay 4 crescent rolls flat into small casserole dish.  Press together so they make a crust with no holes.  Spread mustard evenly over dough.
Remove veggies from heat.
Whip eggs and cheese, stir well.
Add to vegetables, stir well.
Pour mixture into casserole dish lined with dough and mustard.  Top with remaining 4 crescent rolls.
Bake 18-20 minutes (until the center sets).  Cover the crust with foil for the last 10 minutes so it doesn't burn.
Let cool 10 minutes before cutting.


Serving suggestions:  
I usually serve salad along with this.  We really like salad and I enjoy making them!