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Sweet Potato Banana Bites

Sweet Potato Banana Bites

School’s coming. This year my aim is to be prepared with healthy but kid approved snacks for after school. These sweet potato banana bites are a perfect little treat. Not only do I like them, but my 2-year-old and my 7-year-old both approved and asked for more. They’re gluten free and dairy free. So, those who have sensitivities or allergies to those can have these too.

Sweet Potato Banana Bites

These little bites take next to no time to whip up. Using a blender makes it even faster.

Because they don’t have any flour in them, they have a texture more like a very dense pumpkin pie. Kind of custard-like. And I like that because I love custards anyway.

They’re not overly sweet, but definitely sweet enough for me and obviously they’re also sweet enough for my kids.

So, go and whip up a batch of these today for a great after school snack.

[yumprint-recipe id=’21’]Sweet Potato Banana Bites

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Photo Courtesy Selena N.B.H.
Photo Courtesy Selena N.B.H.

During the State Fair, you can walk around the concession stands and likely find a vendor selling thousands of Smoked Turkey Legs. What’s not to love? They are sweet, they are smokey, they are delicious and perfectly packaged to walk around the fair. You will need to exercise a little patience because they are so easy to make, tasty and economical to boot compared to smoking brisket. The key to this recipe is the brine and the addition of Dr. Pepper and the cherry wood used to smoke the meat. This recipe really plays on the sweet heat concept. I think it is magic in your mouth! 

This recipe was reprinted with permission.

Brined and Smoked Turkey Legs Recipe:

[yumprint-recipe id=’18’]

Skillet Rosemary Chicken

I’m continuing on with our cast iron posts this week. You can catch my other post for Easy Dutch Oven Monkey Bread here and Brian’s post on Cast Iron Care 101 here.

I’ve had this Lodge cast iron skillet for several years now and I’ve never really used it because (hanging head in shame) I’ve never really known what to do with it. So I talked to Brian, or other blog contributor, about it and since he’s the master of meat, he suggested this skillet rosemary chicken.

Skillet Rosemary Chicken

This chicken is juicy and full of flavor. A little tang from the lemon with some earthiness from the mushrooms and rosemary make this a well rounded meal.

But what impressed me most about this is that the chicken did not stick to the skillet. At all. I was amazed. For that reason alone, I’ll be looking for reasons to use my cast iron skillet more often. Happy day!

Skillet Rosemary Chicken

Skillet Rosemary Chicken

Ingredients

  • 4-6 boneless-skinless chicken thighs
  • salt & pepper
  • 1 1/2 cups baby potatoes

LEMON SAUCE

  • 1/2 cup chicken broth low sodium
  • 1 teaspoon lemon zest
  • 2 Tablespoon lemon juice
  • 2 Tablespoon dijon mustard
  • 1 Tablespoon honey maple syrup or agave work too
  • 1 Tablespoon olive oil
  • 2 teaspoon fresh rosemary, chopped
  • 2 garlic cloves minced

Directions

  1. Preheat oven to 425F.

  2. Mix lemon sauce ingredients: Whisk all of lemon sauce ingredients together in a bowl – chicken broth, lemon juice & zest, honey, dijon mustard, garlic, and chopped rosemary. Set aside.

  3. Prep potatoes:  wash potatoes, then slice in half (or quarter if larger).

  4. Brown chicken: season chicken thighs with salt and black pepper on both sides. Then in a skillet pan with 1 tablespoon of oil, brown chicken on both sides (2-3 minutes per side). Then remove from heat.

  5. Add potatoes and lemon sauce: In the same pan with browned chicken, add sliced potatoes and lemon slices. Then pour all of lemon sauce over top of ingredients.

  6. Bake: then transfer to the oven and bake for 30-35 minutes, or until chicken is cooked through. Serve right away! See notes for serving suggestions.

Skillet Rosemary Chicken

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Kitchen Kneads Ogden, UT Kitchen Supply Store
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Kitchen Kneads Ogden, UT Kitchen Supply Store