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Tag Archives: Rosemary

Baked Sweet Potato Fries

For a real long time, I’ve wanted to prepare this Baked Sweet Potato Fries Recipe, but I couldn’t get myself to accomplish the task because of my confidence in working with knives and cutting up sweet potatoes. It can be more challenging than regular potatoes, as they are shaped differently and harder to peel.

However, after waiting for about a year and a half, I finally considered giving this recipe a try. It was an incredibly slow process, but I peeled and cut my potatoes the day before I roasted my fries. I admit that I was still a bit nervous, and my patience was beginning to grow thin halfway way through cutting, but I was absolutely determined not to give up and not to have a massive breakdown. So, to help ease my nerves and the time pass by faster I listened to Disney songs on Pandora.

The preparation made the outcome of these fries incredibly worth it. They might not be 100% easy, but they are flavorful and healthy.

 

Baked Sweet Potato Fries

INGREDIENTS:

1-4 large sweet potatoes

Olive oil or cooking spray

Salt and black pepper, to taste

Chopped fresh rosemary, optional

 

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a 9×13 baking sheet with foil or parchment paper and grease it with cooking spray.

1. Peel the sweet potato(s) and cut it into strips to look like fries! Attempt to make them all the same size, so they cook equally. Place the potato fries/wedges on the previously prepared baking sheet, spaced out.

2. Spray the fries/wedges lightly with the cooking spray. Sprinkle with spices salt, pepper, and fresh rosemary, if using. Roast in the oven for thirty-forty minutes. Make sure you turn the fries every ten minutes or so. Let them cool quickly and dig in.

Source Two Peas and their pod

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The main dish was Cooking Chops with Cola 

Coming up this week on cooking with Court 

Garlic Herb Roasted Salmon

Million Dollar Spaghetti

Crispy Coconut Chicken

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One pan + the chef (You) + five ingredients = a tasty meal

Ha, I know this is a bit off subject, but I was intending on making a Garlic Parmesan Roasted Carrots recipe as last night’s side dish but didn’t get to because I completely forgot to purchase one bunch of full size/large carrots and did not feel like making another a run to the store haha! However, thankfully there were some leftovers from my late Sunday afternoon snack (Brown Butter Garlic Honey Roasted Carrots) so then I decided to reheat that in the microwave and used it as a replacement. And yes, of course, I still plan on making the Garlic Parmesan Roasted Carrot recipe.

Finally onto today’s original subject

You only need one pan, five ingredients and approximately twenty minutes for these easy cider dijon pork chops. It’s a simple weeknight dinner that your whole family will enjoy!

CIDER DIJON PORK CHOPS

INGREDIENTS

Four small boneless pork chops (about 1.3 lbs. total)
2 tsp minced garlic
2 Tbsp olive oil
½ C apple cider
1 Tbsp Dijon mustard
⅓ heavy whipping cream
Salt and pepper, to taste
Optional Topping: fresh rosemary

Let’s get cooking! 😀

Directions

1. Season your pork chops with salt and pepper on both sides. Heat approximately two tablespoons of olive oil in a large skillet over medium-high heat for one-two minutes. Swirl to coat the pan. Combine the garlic and cook, constantly stirring, for about one more minute. Place chops into the skillet and cook for five-ten minutes on each side, or until cooked through.

2. Remove chops onto a plate and set aside. Pour cider into the pan and scrape up the bits as you stir. Let the cider simmer for about one minute, then combine the mustard and stir in the cream. Cook the sauce for about two-three minutes, then pour over the chops and serve. Garnish with fresh rosemary, if desired.

Source The seasoned mom

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