Sweet potato Fries


Sweet potatoes are a real favorite of mine. I like adding them to my diet year round and cooking them in many different ways. Baked, mashed, and candied are top of my list. My husband Joe has never cared for them, which drives me crazy! I knew if I could just get him to try them he would enjoy them. Over the years I’ve made them many ways hoping I would find a way to awaken his taste buds to the creamy sweet goodness of these nutrient rich potatoes.  Well it took 12 years for this man to finally find a way to enjoy them. It should have been obvious to me that he would enjoy them as fries. He loves fried and roasted foods best like most people. I don’t fry food as a rule, but I do roast lots of things vegetables are a must for me as far as roasting. You get such rich flavor from roasting. So I oven fried some sweet potatoes and told him I really needed him to try one last time. If he didn’t like them I would give up. Well of course you know the happy ending. He couldn’t believe that he really loved them. With that said oven roasted is the only way he will eat them.


Toss all ingredients together. Judge the oil you don’t want to much.


Sweet Potato Fries

1 large organic sweet potato

1 ½ tablespoons olive oil

¼ teaspoon smoky paprika

Kosher salt

Fresh cracked pepper

Pre heat oven 400 degrees

Scrub sweet potato and cut the potato in wedges. Place potato wedges on a baking sheet or cast iron pan. Toss with olive oil, paprika, and salt and pepper to taste. Roast for 8-10 minutes then turn potatoes over to the other side with a spatula to roast evenly and brown potatoes on both sides. Serve immediately. Serves 1-2.


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Cobb Salad

Having surgery has proven to be very challenging in many ways. Even more challenging is keeping your weight in check during the recovery. Having one arm to work with for the last four weeks has not been fun. I have had to learn to use my left had to do many things, typing is one of them. But even though the processes take longer, I still feel I can accomplish things. I could never just sit still. I was walking for exercise during week two and now in week four trying to get dinner on the table for my husband. He tells me every day, “I’ll just eat a bowl of cereal”. That would never sit well with me. It is week four and my sling is now off. I still have many restrictions, but I have a small range of motion and can lift close to a pound with my repaired shoulder. I also have the will to do it! With the help of modern conveniences i.e. clean lettuce from a bag, canned beans a little tricky, boiled eggs, and fresh deli meats, one can do amazingly tasty things. The salad dressing is easily homemade. It is very forgiving on the waste to eat a salad like this for dinner. There’s many more veggies and meats that you could add to this salad. I’m looking for simple, healthy, and filling. After my surgery I gained about six pounds which the Physical therapist assured me was normal. I have lost 3.5 of those pounds and don’t see a problem dropping the rest. I am developing a true love of salads. I’m sure it will be a little while before I post again. Wishing you a happy day:)

Cobb salad

For the salad. Use romaine lettuce, chopped, fresh tomato, chopped, a hard boiled egg, cut in four, deli oven roasted turkey breast, rolled up and sliced into thick rounds, a good handful of garbanzo beans, and a sprinkling of feta cheese. I used champagne vinegar, Dijon mustard, salt and pepper to taste, and extra virgin olive oil for the dressing. It was effortless and just delicious.


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