Tasty Tuesday: Sweet Potato And Buffalo Chicken Casserole

I LOVE spicy food (hot Mexican is my favorite) but I honestly am not  big fan of “buffalo” or hot sauce.  Weird, right?

Serves: 4      Prep: 20 min      Cook: 50 min

Ingredients

2 lbs. boneless skinless chicken breasts, cut into cubes;
5 sweet potatoes, cut into 1/2-inch cubes;
1 tbsp. paprika;
2 tbsp. garlic powder;
6 tbsp. hot sauce;
½ cup olive oil or melted ghee;
1 cup bacon, cooked and cut into pieces;
1 cup green onions, sliced;
Sea salt and freshly ground black pepper to taste;

Directions:

  • Preheat your oven to 400 F.
  • In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with salt and pepper to taste.
  • Add the sweet potatoes and chicken, and stir to coat.
  • Empty the bowl into a casserole dish.
  • Bake in the pre-heated oven for 40 to 45 minutes, stirring every 10-15 minutes.
  • Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.

This would be a great casserole to take on the road or to the next pot luck supper.  Keep it hot in Thirty One’s Perfect Party Set Thermal.

The Perfect Party Set expands to hold two 9” x 13” casserole pans inside 2 interior water-resistant thermal compartments. Handle grips make it easy to carry, while the exterior zipper pocket can keep additional items like utensils, baking instructions and additional ingredients secure during transport. It’s the most convenient way to take your favorite casseroles, desserts, appetizers and more to your next family picnic, neighborhood cookout, celebration or camping trip! Monogramming and personalization options available.  Approximate size: 4”H unexpanded, 7”H expanded x 16.25”L x 10.25”D

  

Have a ThirtyOne-derful day!

Tasty Tuesday: Sweet Potato Muffins

I LOVE this recipe for a multitude of reasons but most of all because it is 100% gluten-free!

I haven’t made it but I have tried them….. it is tasty, and packed full of health benefits from the sweet potato like antioxidants and anti-inflammatories!.  You can substitute pumpkin in this recipe, if you want….BUT why?

The flesh of sweet potatoes contains high levels of beta-carotene, an antioxidant which works to fight dangerous free radicals in your body. These free radicals can affect the DNA makeup of your cells, which can lead to mutations in the cells. This cell mutation is what leads inevitably to cancers of various kinds.  I LOVE the skin of a sweet potato especially when they are baked!

Sweet potato works against both chronic and acute inflammation, healing you of both.

Ingredients

1 small organic sweet potato, roasted (1 cup, packed)
3 organic free-range eggs, lightly beaten
¾ cup of organic canned coconut milk
2 tablespoons of organic olive oil
½ cup of pure organic maple syrup
1 cup of organic brown rice flour
¼ cup of organic coconut flour
1 tablespoon baking powder
½ teaspoon pink Himalayan salt
1 tablespoon of ground cinnamon
1 teaspoon of ground ginger
⅛ teaspoon of ground cloves
⅛ teaspoon of ground nutmeg

Directions

  • Pre-heat your oven to 400 ℉ and lightly oil a 12-hole muffin tray.
  • When the oven reaches the right temperature, poke holes in your sweet potato and place it on the middle rack of the oven to cook for about 60 minutes, or until it is very soft. Once it’s cooked, remove it from the oven and let it cool.
  • Once the sweet potato is cool enough to handle, scrape the flesh from the skin and place the pulp in a mixing bowl. You can discard the skin, or eat it as a quick snack.
  • The skin is actually packed with a lot of the same vitamins as the rest of the sweet potato.
  • Add the olive oil, almond milk, and maple syrup to the sweet potato and mix until it creates a smooth mixture. In a separate bowl, mix your dry ingredients together until well combined. Pour the dry ingredients into the rest of the sweet potato and combine until everything is uniform.
  • Pour the batter into the muffin pan, filling the spaces until ¾ of the way full. Place them on the middle rack and cook for 30-35 minutes, or until a knife in inserted into the middle of a muffin comes out clean.

Want to take these tasty treats with you in the morning or when you are out and about?  Try Thirty One’s Cool Clip Thermal Pouch.  This clip on thermal is ideal for carrying snacks. It easily attaches to a backpack, bag or tote. Also works well to hold medicine, sunscreen, makeup or small electronics. Approx. 8”H x 11.25”L x 3”D

Breakfast or snack on the go… a bottle of water and your muffin.

Have a ThirtyOne-derful day!

Tasty Tuesday – Sweet Potato Bundt Cake with Marmalade Ribbon

Today’s Tasty Tuesday is courtesy of LouisianaCooking.com who shared this recipe by By Cindy Nerat of Menominee, Michigan.  I have lots of people who tell me that they don’t like sweet potatoes but I am sure that this will convince them how YUMMY they really are.

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Ingredients

1 (8-ounce) package cream cheese, softened
¼ cup sugar
¾ cup orange marmalade, divided
3 large eggs, divided
1 (16-ounce) can candied yams, drained, syrup reserved
¼ cup vegetable oil
1 (15.25-ounce) box yellow cake mix* (They used Betty Crocker Super Moist Yellow Cake Mix)
1 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1½ cups confectioners’ sugar

Directions:

Preheat oven to 350°. Spray a 12-cup Bundt pan with baking spray.
In a medium bowl, beat cream cheese and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes. Add ½ cup marmalade and 1 egg, and beat until combined. Set aside.
In a large bowl, mash yams until smooth. Add oil, cake mix, cinnamon, cloves, nutmeg, ½ cup reserved syrup, and remaining 2 eggs; beat with a mixer at medium speed for 2 minutes. Place half of the cake batter in prepared pan, spreading it evenly. Spoon marmelade filling on top, staying away from the edges of pan. Spoon remaining cake batter over marmelade.

Bake until a wooden pick inserted near center comes out clean, 45 to 50 minutes. Let cake cool in pan for 30 minutes before inverting onto a cake plate. Let cool completely.
In a small bowl, microwave butter until melted. Stir in vanilla, remaining ¼ cup marmalade, and confectioners’ sugar. Stir in 3 teaspoons of reserved syrup. Spread glaze over cake.

The best way to travel with this YUMMY treat to your friend or family’s house is with Thirty One’s Family Fun Thermal.

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Place your Bundt Cake on a plate, set it inside and away you go.  This thermal let’s you take the party anywhere. It’s perfect for picnics, tailgates or block parties. With new Leak Lock lining you can even fill it with ice and use it as a beverage bin. Easy to tote with a detachable shoulder strap.  It is approximately. 9.5”H x 14”L x 10”D.

Let me know what you think of this AWESOME recipe.  I’m not a baker but I am tempted to give it a try.  Want to have YOUR favorite recipe featured in my Tasty Tuesday blog?  Email me at HopeWs31@gmail.com.

Hope you have a ThirtyOne-derful day!