For our next adventure in vegetable noodle-making (remember Zoodles from a couple weeks ago?) we decided to try out a sweet potato because sweet potatoes are so healthy, packed full of vitamins and very tasty. They worked great with our Spiral Vegetable Slicer. Should we call the end result Poodles?!
We used our veggie slicer “machine” the same way we did to make zoodles. For 2 adults and a toddler – 2 regular-sized sweet potatoes was the perfect amount for dinner.
We used this recipe for for our sauce where you start by roasting artichoke hearts and boneless chicken breasts.
Add the sweet potato noodles to your seasoned diced tomato mixture so they can be cooked.
Add your roasted artichoke hearts and chicken. This meal was so delicious and just like zoodles very satisfying with that quality of pasta without the calories and carbs. Enjoy!
I thought the best recipe to share next in my new Recipe Classics series is Chicken Pot Pie. This was one of my favorite meals growing up! Years ago my husband I found this great recipe for Chicken Pot Pie from epicurious.com and have been making our variation of it for years. Really other than chicken and the “gravy” part of the pot pie, the rest is all up to personal taste – add the veggies you want and top it with your fave crust! We normally use puff pastry but you can also use a biscuit-type topping or a traditional crust. I made it was the traditional crust last week for this post, frankly because we were out of puff pastry and the Trader Joe’s variety we like apparently is only sold around the holidays now (bummer!). Anyway, it was extra indulgent with a real pie crust and just SO good.
We disregard the veggies in the recipe we follow (link above) and use standard veggies for our pot pie (potatoes not pictured).
Bake until the crust is browned, the inside is bubbly…
…and serve hot!
Who doesn’t love homemade chicken pot pie?!?!
I know what you’re thinking; “Baked Fried Chicken is an oxymoron, Jess!” But no friends, it’s just a delicious, slightly healther way to indulge in homemade fried chicken. You get the crunchy fried coating of fried chicken without the oil time (and extra calories) of it being 100% fried. I’d love to share how to make this less-indulgent-but-still-crunchy version of Fried Chicken. We used Ina Garten’s Oven-Fried Chicken as a guide.
First, soak you chicken in buttermilk for 4 hours (or s0).
Then, coat the chicken pieces in flour seasoned with salt and pepper. Fry 3 minutes/side in about 1″ of vegetable oil heated to 350 degrees.
Place chicken on a wire rack on a baking sheet and bake at 350 degrees for about 30 to 40 minutes.
Your chicken will be nice and crunchy on the outside…
…juicy on the inside. Enjoy!