Sweet Potato Cheese Dip

I hope you all had a wonderful Thanksgiving this year! It felt so nice to have some time off and see my family:

Sister-brother bonding time

Since my family eats at home for Thanksgiving, we have LOTS of leftovers each year. My favorite food to eat? Sweet potatoes! And with so much leftover sweet potatoes, I enjoy making this each year!

Sweet Potato Cheese Dip

Ingredients:

1 and 1/2 cups of roasted and puréed sweet potatoes

1 and 1/2 cups water

1 cup shredded cheddar cheese

2 tbsp ghee

1/2 tbsp brown mustard

1/2 tbsp apple cider vinegar

1 tsp garlic powder

1 tsp onion powder

1 tsp salt

Directions:

Combine all ingredients in a food processor and blend until smooth. Transfer to a pot and cook over medium-low heat until hot all through. Serve.

 

 

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Jamaican Chicken (Paleo)

Hi all! I have some time on my hands for a post today! Shocker, I know. As student teaching starts wrapping up, I should be able to get back in the kitchen more and begin posting recipes more regularly again.

Until then, here’s another quick meal- Jamaican chicken. With the cinnamon, nutmeg, ginger, and allspice thrown in, you can double dip and make some holiday cookies at the same time 😉

Jamaican Chicken

Ingredients:

1/2 tbsp garlic powder

1 tsp onion powder

1/2 tsp cayenne

1/2 tsp paprika

1/2 tsp thyme

1/2 tsp parsley

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp ginger

1/4 tsp allspice

Salt and pepper

Avocado oil

10 organic chicken drumsticks, thawed

Directions:

Preheat the oven to 400 degrees. Combine all the spices, salt, and pepper in a bowl and mix. Rub avocado oil on the chicken, sprinkle spice mixture all over the chicken, and place on a baking sheet. Place in the oven for 35 minutes. Afterwards, take out, flip the chicken over, and place in the oven for 10 more minutes. Serve.