Wednesday, November 11, 2009

BBQ chicken and sweet potato fries

So tonight I tried a couple new recipes. I had quite a bit of leftover chicken from our dinner last night that I wanted to use up, so I looked around for a recipe that it would work in. What I ended up making was a BBQ chicken sandwich. I got the recipe off of blog called Ordering Disorder (well, kind of a blog, just Google Ordering Disorder, Chris Johnson, and it will come up). This is what you need:

2 cups of cooked chicken (I just used what we had left)
1/2 cup bbq sauce (I misread this as 1/2 a bottle, and it was still delish)
1/2 cup grated carrot (I very finely grated one medium sized carrot. I do not know if this serves an actual purpose or is just to sneak a veggie in, but it was good).
Loaf of french bread or other "hard" bread (I had a 4 pack of rolls. Hamburger buns would be too soft-you want something that isn't going to get all soggy)
Monterey Jack cheese (I am guessing you could use another kind of cheese, but I did not. I used shredded cheese, not slices)

Heat the first 3 ingredients in a saucepan.
Cut your bread in half and spoon some chicken on one side. Top with cheese. Broil both sides of the bread (with and without chicken and cheese) DO NOT OVER BROIL, Eat.

We all thought these sandwiches were GREAT and I will definitely be making them again.

I also tried out a new recipe from Torie, a friend from church. I think sweet potatoes are great, so I was excited to try this:

Sweet Potato Fries:
2 large sweet potatoes, peeled or unpeeled, cut into 4-inch long and
1/4 to 1/2-inch thick fries
2 tablespoons olive oil, or more as needed
1 teaspoon paprika
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Avocado Dip:
1 avocado, see Cook's Note*
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper


Preheat your oven to 450 degrees F. Line a baking sheet with aluminum
foil and set aside.

Place the sweet potatoes in a large bowl and toss with olive oil until
the sweet potatoes are coated. Add the paprika, chili powder,
coriander, salt, and pepper; toss to distribute evenly.

Arrange the coated fries in a single layer on the prepared pan. Bake
for 20 minutes on the lower rack until the sweet potatoes soften.
Transfer the pan to the upper rack of the oven and bake 10 minutes
longer, until fries are crispy. Serve with Avocado Dip.

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and
lime juice into a blender or small food processor. Blend for 1 minute
or until you have a smooth paste. Season with salt and pepper, to
taste. Serve as a dip for the Sweet Potato Oven Fries.
I really liked the sweet potatoes and the dip. I would love to have them again. However, my family was not as excited as I was. Tyson tried the dip and then wanted us to scrape it off his plate. He did not like the sweet potatoes either. Jori threw her fry back on the dish. I did make them both eat one, but they were not happy. Darin does not like sweet potatoes, but he said if they had been crunchier he might have been more into them, so maybe if I cut them smaller???

So if you like sweet potatoes and avocado, you should try this out. The fries would be good by themselves too without any dip, but they would need some salt. I told Darin we WILL be having sweet potatoes again in some form, because I do think that kids (and adults) can learn to enjoy different foods.

1 comment:

Anonymous said...

Thanks for all the great recipes- you're sure on a ball with cooking lately! :) I love how you also write about what you and Darin and the kids think of each meal. I thought it was SO FUNNY when you wrote that Jori took one bite and then threw her fry down- LOL! :) Hope you're having a great week!
Love you,