Tag Archives: sweet potatoes

Buffalo Chicken

I love buffalo chicken wings. Buffalo wings are probably my favorite type of “junk food.” Or maybe they are tied with macaroni and cheese. Mmm . . . yummy.

I have been known to order a large order of wings from Papa John’s and eat the entire order by myself. Of course, the calories in those are atrocious.

Last night, I made a healthy version of buffalo chicken – boneless buffalo chicken bites. They were amazing! They totally satisfied my craving. This recipe can serve 2 . . . or one person with leftovers. I love leftovers. 🙂

Boneless Buffalo Chicken Bites (serves 2)

1/4 cup whole wheat flour
1 teaspoon Salt
1/8 teaspoon Black Pepper
1/8 teaspoon Cayenne Pepper
1/8 teaspoon Paprika
2 egg whites
1/2 Tablespoon Skim Milk
1/2 Pound Boneless, Skinless Chicken Breasts
Non-stick Cooking Spray
1/8 Cup Frank’s Hot Sauce
1 Tablespoon I can’t believe it’s not butter (or other butter of your choice)
1 Tablespoon Water

Preheat oven to 350 degrees. Combine the flour, salt, cayenne pepper, black pepper and paprika in a medium bowl. Whisk the egg whites and milk together in a small bowl. Slice the chicken breasts into large chunks (2-3 bites per chunk). Working with one piece of chicken at a time, dip each piece into the egg mixture, then into the breading blend; then repeat the process so that each piece of chicken is double coated. Spray a cookie sheet with non-stick cooking spray. Arrange the chicken on the baking sheet and then spray a light coating over the top of each piece. Bake the chicken for 10-15 minutes or until cooked through. As the chicken cooks, combine the hot sauce, margarine and water in a microwave save dish. Microwave on high until the mixture begins to bubble, then remove the sauce from the heat and cover until it’s needed. When the chicken pieces are cooked, remove them from the oven and let them cool for a couple of minutes. Place the chicken into a covered container, cover, and then shake gently until each piece is coated. Serve immediately.

I think my only complaint about these was that they could use more sauce. They didn’t quite have enough kick, so I think next time I will use a bit more.

Last night, I paired these with my new favorite thing, Alexia sweet potato fries. These are awesome! They are frozen, but they are made of all natural ingredients (unlike most frozen products). No MSG or artificial flavors at all. Just sweet potatoes and spices.

This was the perfect meal: quick and comforting. Perfect since my husband is out of town and I was cooking for one. I am never more tempted to eat junk food and order out than when Corey is out of town. It sucks cooking for one. But luckily, this meal took care of that urge. 🙂

Sweet Potatoes

I have recently fell in love with sweet potatoes. It was only a couple of weeks ago that I discovered sweet potato fries. And before that, I don’t even remember the last time I tried a sweet potato. Maybe never? I know, it’s hard to believe. But ever since I first tried sweet potato fries, I have had them several times because they are so tasty and much more nutritious than regular potatoes.

Several weeks ago, I checked out a cookbook from the library, Vegan Cookies. In this book, I saw a recipe for Sweet Potato “Blondies” that I have been dying to try. A dessert that has a vegetable in it has to be good for me, right? 🙂

It all started with a single sweet potato.

I did make a few changes so that it wasn’t vegan (let’s face it, I’m no vegan) and I used white chocolate chips instead of nuts (I can’t really eat nuts right now and regular chocolate gives me migraines). Also, I made a few changes in the process because it called for sifting and I don’t have a sifter. They still came out so incredibly tasty! They are sinfully good, extremely moist, and taste like an actual blondie. Make these now!

mixing the batter with some delicious white chocolate chips

the beautiful blondies before going into the oven

the blondies after being cooked . . . pardon the big hole in the middle. My husband REALLY wanted to make sure they were done.

Sweet Potato “Blondies” – as adapted from Vegan Cookies

3/4 c. cooked, well-mashed sweet potato
1/2 c. olive oil
2/3 c. sugar
1/2 c. dark brown sugar
1/4 c. nonfat milk
2 tsp. vanilla
1 1/4 c. all purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 tsp. ground ginger
1/4 tsp. ground allspice
1/2 c. chocolate chips
1/2 c. toasted chopped nuts of your choice (optional)

Preheat oven to 350 degrees. Spray 8 x 8 inch square pan with nonstick cooking spray.

In large bowl, mix sweet potato, oil, sugar, brown sugar, milk, and vanilla until smooth. In separate bowl, combine flour, baking powder, salt, cinnamon, ginger, and allspice. Mix flour mixture in with wet mixture and combine just until moistened. Mix in chocolate chips and nuts, if using. Do not overmix.

Pour mixture into prepared pan. Bake for 25 to 30 minutes, checking the bars at 25 minutes by inserting a toothpick into the center of the cake. Bars are done if the toothpick comes out mostly clean. Be careful not to overbake. Allow the bars to cool for 30 minutes for the texture and flavors to fully develop. Makes 12 bars.

so freaking good