Slow Cooker Chicken Pot Pie Stew



This will probably be the last slow cooked recipe you see for a month. I’m done with school! This meal was made for last night because I had an evening final. I have one more evening final on the 4th, but I decided to make an easy salad that night (maybe I’ll start sharing my meal plans again, because why not?) Yeah, I think I will.. They will be listed at the top of the blog with the other links once I get it up.

Anyway, because I’ll be home in the evenings for the next month I’ll have time to cook! Wahoo! But next semester is going to be even crazier than this one; I have late classes three days a week. But then.. Then I’ll be done. If I pass.

This was a really easy recipe. It didn’t take any culinary skill besides the skill of dumping. But it tasted good and it lasted more than one meal. Tonight I made biscuits with fresh oregano from my AeroGarden to go with it and it was perfect and full of carbs.

Slow Cooker Chicken Pot Pie Stew

4 boneless skinless chicken breasts, cut into cubes
5 red potatoes, cubed
3 carrots, sliced
4 (10-oz) cans condensed cream of chicken soup
2 tbsp chicken bouillon
2 tsp garlic salt
1 tbsp ground black pepper
1 (16-oz) bag frozen mixed vegetables


1. Combine the chicken, potatoes, carrot, soup, bouillon, garlic, salt, and pepper in a slow cooker. Cook on high for 7 hours.

2. Add the frozen mixed vegetables. Reduce slow cooker to low and cook for 1 more hour.

* makes about 8 servings
* Shared with Foodie Friday, Foodie Friday, Foodie Friends Friday, & Weekend Potluck

Foodie Penpal Reveal: November

I slacked this month. I received this box full of excellent food, including a recipe for a dip, but for some reason I just haven’t gotten around to making it yet, which also means I haven’t eaten the crackers because I want them in the dip. This is what happens towards the end of the semester for me. I get crazy with school. I then slack with school. And then I get nothing done anywhere. I get nothing fun done, I get nothing productive done, I just do very little.

Anyway, without further ado: FOODIE PEN PALS!

What is foodie pen pals you ask? Here’s a breakdown:

  • On the 5th of the month you receive an email pairing you with information about who you’re paired with. You email that person to get information pertaining to allergies and dietary restriction.
  • By the 15th you put together a box of treats and mail them to your partner.
  • On the last day of the month you post a blog post about your box of treat

I am convinced that my pen pal this month, Alexandra, is actually a mind reader. When I received my treat box in the mail at first I just figured that maybe I had told her that I was having a hot chocolate obsession, that I loved sweet potatoes, and my boyfriend absolutely loves cheesey crackers. But then when I went back and looked at the email I sent her, I had said nothing of the sort! But she knew! She knew things I hadn’t even thought to write down. And I kid you not, my hot chocolate obsession started this month when I was buying my own Foodie Pen Pal a bar of chocolate at a local store that is known for their hot chocolate. So you know, when I emailed Alexandra about what I was looking for I didn’t even know how obsessed with hot chocolate I was going to be this season! How did she even know before I did?! This girl is amazing, I tell you.

So these are the sweet potato crackers I haven’t opened yet. Perhaps I just should have had one to let everyone know how it was – but I really want to make the dip Alexandra suggested. But here’s reason number one why Alexandra must be a mind reader. I love sweet potatoes. I think they outdo the potato most always and make a wonderful sweet potato fry. I put sweet potatoes in stews. I roast it. I love them. How could I dislike a cracker? I really should  open these. Maybe I’ll eat at least one without the dip tonight.

I also got this package of Chai Spiced Hot Chocolate. In love! In heaven! This stuff is magnificent and perfect for when it’s cold outside! I wish I could get more of this, but it has also encouraged me to try more varieties of hot chocolate. Like I mentioned above, I’ve really been having a hot chocolate thing this month. I got my first cup of the season at Ginger Elizabeth when I was buying my pen pal a very special chocolate bar. I proceeded to get hot chocolates from Peet’s, Starbucks, from a local place by work, and pretty much where ever I see hot chocolate. This was the perfect gift, especially given my obsession.

Next were cheese straws. Cheese straws remind me a lot of Cheez-Its. My boyfriend loves Cheez-Its. He also loved the cheese straws. And I don’t blame him! They made a great treat!

Lastly was this innocuous white package. Apparently Alexandra’s fiance works for a food company and this is a product not yet released! It’s a pretzel bite filled with peanut butter and with chocolate. So yummy! The combination of the flavors was on point!

Anyway, despite my own slacking this month with getting the recipe together, Alexandra hit it out of the park with this box.

It might be good there’s no food boxes getting shipped in December, because this is going to be a hard box to top.

If you’re wondering what’s happening with Foodie Pen Pal’s in December, there are no boxes being sent. Instead we are being asked to donate to charity to help those affected by Superstorm Sandy. For more information go here.

Introducing Pantry Party!

Welcome to the newest recipe round up on the internet. I’m hoping this can be a successful and productive party, showing off the ingenuity of so many food bloggers. On the 1st of each month (well, this post is going up early because I got excited) I’ll announce the pantry party challenge of the month.  All you need to do is cook something based on the theme with at least one ingredient found in your pantry. Have some pasta? Some jelly? Some sauce? Flour? Sugar? Canned foods? We all have stuff pushed in our pantries that get forgotten about, so now is the time to make use of these otherwise forgotten foods.

On the 29th of each month I will post the round-up, with all the recipes and links to your blogs showcasing your contribution to the party.

I hope you’ll join me and explore your pantries!

How to Participate:

1. Visit The Law Student’s Cookbook on the 1st of each month to find out the Pantry Challenge Theme of the month.

2. Cook up something delicious based on the theme for the month with at least one ingredient found in your pantry.

3. Post the recipe on your blog. You can submit more than one recipe in a month if you wish, but all recipes must be current. If you don’t have a blog, you can still participate! Just send me an email with a write-up of your recipe, a picture, and any other information. I’ll make a post with recipes from readers who participated.

4. You must link to the announcement post for the given month in your blog post. If you wish, you can also use the graphic above in your post or sidebar (which you can find here.)

5. Email your recipes to no later than the 28th of each month. In the email include:

* Your name
* Your blog name
* Permalink to the blog post
* A photo of your recipe or permission to pull one from the post

6. On the 29th of each month visit The Law Student’s Cookbook for the recipe round up!

The theme for December is ANYTHING GOES.
Make any sort of recipe based on something found in your pantry.

Chickpea Croquettes with Greek Salsa

I’ve seen Belleau Kitchen’s Random Recipes Roundups around the web for the last few months. I keep intending to participate and then for whatever reason, I don’t. But I love participating in things like this, so I’m going to try to participate in Random Recipes every month. It keeps my cooking from getting too regular when I participate in fun events. It keeps it all exciting. This month the challenge at Random Recipes was based on birthday dates. The instructions told me to take my birthday date (in my case 2, my birthday is December 2nd, coming up by the way!) and to count that many books over on my recipe bookshelf. I counted from right to left and landed on this old, tattered book that I  actually almost always like what I cook out of it…

This book came from my mom’s when she was clearing out some old cookbooks. You know, one man’s trash is another man’s treasure. In this case, one mom’s old tattered cookbook has provided her daughter with some pretty tasty recipes. The recipes all seem weird. The pictures are so dated. But I haven’t made anything bad out of this book yet, so it really wasn’t a bad random pick this month for Random Recipes.

To pick the recipe I was instructed to randomly open the cookbook and to make the recipe on the page I opened it to. I opened the book to page 180 and there were three recipes: Squash Tsimiss, Chick Pea Croquettes, and Pineapple Charlotte. I opted for the croquettes as I had a can of chickpeas in the pantry. I followed the recipe almost exactly as it was written in the cookbook. But since the recipe was only for croquettes, I needed to add more to my meal than just these chickpea patties. To supplement the recipe I whipped up (or rather chopped up) a Greek topping for the croquettes. This was a simple, filling meal.

Chickpea Croquettes with Greek Salsa

1 25-oz can chickpeas, drained and dried with a papertowel
a pinch salt
1/4 tsp dried basil
1/4 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp garlic chili sauce
1 clove garlic, minced
1 slice sourdough bread, toasted
1/2 cucumber, cut into small pieces
1 tomato, cut into small pieces
1 green onion, chopped
1/2 tbsp olive oil
1/2 lemon, juiced
1/4 cup crumbled blue cheese


1. Preheat oven to 350. Put the chickpeas and the bread in a food processor and grind for about 20 seconds.

2. Place the chickpea and bread into a bowl and combine with salt, herbs, garlic chili sauce, and garlic. Mix well with your hands. Form the mixture into balls one inch in diameter. Place on a nonstick cookie sheet. Bake for 20 minutes.

3. While the croquettes are baking, chop the ingredients for your salsa (cucumber, tomato, green onion.) Combine the vegetables, olive oil, lemon juice, and blue cheese together in a bowl.

4. When the croquettes are cooked, cover with salsa.

* serves 2; 5 croquettes per serving
* 464 calories per serving
* Shared with Random Recipes, Mix it up Monday, & Mealtime Monday

Thanksgiving 2012


After I uploaded my pictures I realized this photo was preemptive – I forgot to put the turkey on my plate! I didn’t actually go turkeyless though, so everything is right in the universe. For Thanksgiving I am at my parents’ house. I wasn’t responsible for all the dishes and will only be sharing the recipes for what I actually made. But our dinner consisted of:

– Turkey
– Bread
– Sauteed green beans
– Twice baked potato
– Roasted winter vegetables
– Stuffing
– Cranberry
– Biscoff pumpkin cheesecake
– Chocolate pecan pie

It was all great.

The first dish I was responsible for was the roasted winter vegetables. Last week at work we had a potluck and someone brought something similar to this. After having it at work, I knew I needed to make this at our own Thanksgiving because it was such a nice accompaniment to an otherwise heavy meal.

Roasted Winter Vegetables

3 beets
1/2 butternut squash
4 yams
1 fennel root
2 tbsp sage, chopped
1 tbsp rosemary, chopped
1 tbsp olive oil


1. Preheat your oven to 400. Chop all the vegetables into cube sized pieces. Combine in a baking dish.

2. Add the olive oil, sage, and rosemary to the roasted vegetables. Toss with your hands.

3. Place in the preheated oven for about an hour and a half, until soft. Check every half hour and stir.

* serves about 14

Naturally I was also responsible for a dessert. While searching the web recently I found this recipe for a biscoff pumpkin cheesecake. On foodie penpals biscoff spread seems to be making its way through the boxes, so I decided that it must be good and I should try it. The biscoff spread is crazy good. Basically you’re eating the creamed version of the biscoff cookie. It’s hard to fathom such a thing even exists!

The cheesecake was a huge success and very loved at dinner. I think the cheesecake is one of the best Thanksgiving desserts. You make it the day before and all you have to do is cut it on Thanksgiving day.

Biscoff Pumpkin Cheesecake


30 biscoff cookies, ground into crumbs
1/4 cup melted butter
3 tbsp brown sugar

24 oz cream cheese, room temp
2 cup fresh roasted pumpkin, mashed
3 eggs, room temp
1 egg yolk, room temp
1/4 cup sour cream, room temp
1 tsp vanilla
1 1/2 cups sugar
2 tbsp flour
1 1/2 tsp cinnamon
1/2 tsp ginger
pinch nutmeg
pinch cloves
1/4 tsp salt
1/4 cup biscoff spread, melted


1. `Preheat your oven to 350. First make your crust. In a bowl combine the cookie crumbs, melted butter, and brown sugar. In the bottom of a springform pan, pour the crumb mixtures. Press against the bottom of the pan and up the sides. Place in the refrigerator for 10 minutes. Remove and bake for 10 minutes. Let cool.

2. Next, make the cheesecake. Beat the cream cheese until smooth, for about 5 minutes. Mix in the pumpkin and beat until smooth. Add the eggs and egg yolk, one at a time until incorporated. Beat in the sour cream and vanilla until just combined.

3. In a small bowl combine the sugar, four, cinnamon, ginger, nutmeg, cloves, and salt. Pour this mixture into the cream cheese and stir together well.

4. Pour your cheesecake filling into your cooled crust. Pour the melted biscoff spread on top of the cheesecake randomly and swirl with a knife.

5. Wrap the springform pan in several layers of aluminum foil. Put the pan in a roasting dish. Boil water and fill the roasting dish so that the water comes about half way up on the pan. Place the roasting dish in the oven and bake for 1 hour and 40 minutes, until the top is brown and the cheesecake is puffy.

6. Let sit out and bring to home temperature. Once cooled, cover and put in the refrigerator for at least 4 hours.

I hope everyone had a great Thanksgiving!

* shared with Sweet Treats and Swanky Stuff Saturday & Weekend Cooking

Pumpkin Cinnamon Rolls


On Wednesday afternoon Matt and I are heading to my parents’ house for Thanksgiving festivities. Since we’ll be gone for a few days I decided to clean out the fridge and use what needs to get used. I had half of a can of pumpkin in there from when I made the pumpkin chocolate chip mini muffins that has just been sitting there sadly. I gave Matt a couple of suggestions: pumpkin pancakes, pumpkin cookies, pumpkin bread, or pumpkin cinnamon rolls.

It’s quite obvious what got used.
Now I still need to try to find a purpose for the broccoli, jalapeno, mushrooms, cotija, blue cheese, mozzarella, monterey jack, and pepper jack that I have in my fridge. The cheese will probably make it until I get back, but the veggies definitely won’t as they’re already on their last days.

This is a Smitten Kitchen recipe. It was the perfect use of the pumpkin and has left me with about 16 cinnamon rolls that I’ll have to bring to San Francisco with me. It has also inspired me to make an eggnog cinnamon roll for Christmas breakfast next month.

Pumpkin Cinnamon Rolls


6 tbsp unsalted butter, melted, divided
1/2 cup skim milk, warmed to 110 degrees
1 package active dry yeast
3 1/2 cups flour (plus some for rolling)
1/4 cup brown sugar
1/4 cup white sugar
1 tsp kosher salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/8 tsp ground cardamom
1/4 tsp ground ginger
2/3 cups pumpkin puree
1 large egg
oil for coating the bowl

3/4 cup brown sugar
1/4 cup white sugar
1/8 tsp kosher salt
2 tsp ground cinnamon

4 oz cream cheese
2 cups powdered sugar
2 tbsp skim milk
1/2 tsp vanilla extract



1. Combine the warmed milk and yeast in a small bowl. Let sit until the yeast gets bubbly, about 7 minutes.

2. In the bowl of an electric mixer, combine flours, sugars, spices, and salt. Add 1/4 cup of the melted butter and set the rest aside for assembly. Stir to combine. Add the yeast mixture, pumpkin, and egg. Mix until combined. Place your dough hook on the mixer. Beat the dough for 5 minutes with the dough hook.

3. Place dough in a greased bowl. Cover with plastic wrap and a towel. Let sit in a place free from drafts for an hour, until the dough doubles in size.


4. Place the dough on a powdered surface and roll the dough into a rectangle approximately 11×16-inch. Brush the reserved melted butter onto the dough. Stir together the filling ingredients and sprinkle evenly oven the dough.

5. Starting on the longer side of the rectangle, roll the dough into a tight spiral.

6. Cut the dough into about 16 cinnamon rolls. Place into either one or two prepared pans. Cover with plastic wrap and a towel and let sit for 45 minutes in a draft free area.


7. Preheat your oven to 350 degrees.

8. Once the oven has preheated bake your rolls for 25 minutes.

9. Once finished, beat the glaze ingredients together. While the rolls are still warm, cover with the glaze.

* makes 16 rolls
* Shared with Sunday Funday & See Ya in the Gumbo

Slow Cooker Coq Au Vin Two Ways

This month at Food ‘n Flix we’re watching the movie Julie & Julia. The movie is about a blogger, Julie Powell, who blogs for one year, making each one of Julia Child’s recipes from the famous cookbook The Art of French Cooking.

When this movie first came out I saw it with my mom in theaters. We both loved it so much that I bought her Julia Child’s cookbook for Christmas. For Mother’s Day she requested from my brother and me that we make her Boeuf Bourguignon. It was time consuming when we made it, but at least we didn’t have the same disaster Julie did when she made it. That was the first Julia Child recipe I made. It was yummy, but a lot of her recipes are far too time consuming for my typical day-to-day cooking.

(Meryl Streep plays an excellent Julia Child.)

For my recipe this month I had planned to make something with Hollandaise sauce. But the night I was making the dinner, it just flopped. The sauce was butter. I wasn’t about to pour melted butter onto a dish if it wasn’t at least sauce. So I left the sauce off and had my asparagus plain. I went back to the drawing board.

I was googling around looking at Julia Child recipes to make and I somehow stumbled upon this slow cooker recipe. This was the solution for the time consuming French food! Make it in a slow cooker! I use my slow cooker every Monday and I cook enough food to get at least two meals out of it – sometimes I get more. And actually, even though I’m presenting this dish as Coq Au Vin two ways, I actually still have more in the fridge that I’m probably going to make a sandwich out of tomorrow for lunch. But anyway, I decided to skip all the Julia Child’s technique and use the slow cooker instead.

Coming home from class yesterday to my house smelling like delicious, delicious chicken. And the flavors in my mouth were even more than I had hoped for. The dish was great. It was definitely more work for a slow cooker meal than I usually put in, but that had a great impact on the flavor of the dish.

This rendition of a Julia Child’s dish was perfect. I’m sure Julia wouldn’t exactly be proud of me tossing things in a slow cooker and walking away . . . But hey, sometimes we gotta do what we gotta do to get yummy food. And I switched the cognac for marsala, but it’s just because I couldn’t justify buying cognac when I don’t really drink ever.

I’ll break down the recipes like this: First I’ll post the crock pot recipe for the chicken. Then I’ll breakdown each dish into it’s own mini-recipe using the slow cooked chicken. And shoot – I know Julia Child would not be happy with this pasta bake coq au vin, but I had class until 8:15! I’m looking for simplicity!

The entire recipe makes 6 servings. Each mini-recipe makes 2 servings.

Slow Cooker Coq Au Vin

6 chicken thighs
3 tbsp all-purpose flour
salt and pepper, to taste
3 tbsp olive oil
4 slices bacon, cut into pieces
1 onion, sliced
1/2 lb mushrooms, sliced
1 cup red wine
1/4 cup marsala wine
1 tbsp tomato paste
2 garlic cloves, crushed
1/2 tsp dried thyme
1 tsp dried oregano
1 bay leaf


1. In a large ziplock bag, combine the flour, salt, pepper, and chicken. Shake the bag to coat the chicken with flour.

2. In a skillet heat 2 tbsp of olive oil. Add the chicken and cook for about 3 minutes on each side, allowing to brown. Stir the remainder of the flour from the bag into the skillet. Remove the browned chicken and any juice and place in the slow cooker.

3. In the same skillet, heat the remaining olive oil. Saute the bacon, mushrooms, and onions for about 4 minutes, until they begin to soften. Drain any excess fat from the skillet and add the mushrooms, onions, and bacon to the slow cooker.

4. Mix together the wines, tomato paste, garlic, thyme, oregano, and bay leaf into the slow cooker. Cook on low for 8 hours.

DAY 1: Coq Au Vin and Mashed Potatoes

1/3 coq au vin
4 red potatoes, scrubbed and cubed
2 tbsp half&half
3 tbsp margarine
salt to taste


1. Bring a large pot of water to boil. Add the potatoes and cook 20 minutes or until tender. Drain.

2. Add the half&half, margarine, and salt. Mash the potatoes.

3. Serve the chicken over potatoes.

DAY 2: Coq Au Vin Pasta Bake

1/3 coq au vin
6 oz pasta
1/2 cup mozzarella cheese


1. Cook pasta according to package directions. Drain.

2. Pull the chicken off the bone and tear into pieces. Stir in the chicken and some of the sauce into the pasta and half the cheese.

3. Top with the remaining cheese.

4. Bake in an oven preheated to 350 for 20 minutes.

* Made for Food ‘n Flix hosted by La Cocina de Leslie (learn about joining this month’s movie watching here!)
* Also being shared with Delicious Dishes, Tuesdays at the Table,  Tasty Tuesdays, Tasteful Tuesdays, Recipe Box, Tempt My Tummy Tuesday, & Wednesday Extravaganza 

Sugar Donut Mini Muffins



It looks like mini muffins might be my baking obsession of the season. I got the mini muffin tin last Christmas and hardly used it, but suddenly it’s become a very used item in my kitchen. These mini muffins are dangerous though. I just want to pop them in my mouth one after another.

I kept these in the oven about 5 minutes too long so they were kind of crispy. Good thing Matt likes his baked goods crisp, so while I would have preferred them a bit softer they still were good in his book (and in mine, they weren’t half bad!)

Sugar Donut Mini Muffins
(original recipe)

1 cup sugar
1/2 cup butter, unsalted and melted
3/4 tsp ground nutmeg
1/2 cup milk
1 tsp baking powder
1 cup all-purpose flour
1 tsp ground cinnamon


1. Preheat oven the 375. Grease a mini muffin tin.

2. Mix 1/2 cup of sugar, 1/4 cup of butter, and nutmeg in a large bowl. Stir in the milk. Stir in the baking powder and the flour until just combined. Fill each muffin cup about half way full.

3. Bake for 15-20 minutes, until the tops are lightly golden.

4. Let cool briefly. Put the remaining butter (1/4 cup) in one bowl and mix the remaining sugar (1/2 cup) and cinnamon into another bowl. Once the muffins are cool enough to touch, dip the top of each muffin into the butter. Then roll the top of each muffin in the sugar.

5. Let cool and serve.

* makes 24 mini muffins
* Shared with Mealtime Monday & Mix it up Monday

Mini Pumpkin Chocolate Chip Muffins

I love fall because I feel justified to make a pumpkin variety of everything. I love pumpkin – I’ve been going to Starbucks a lot and getting their pumpkin spice latte just because it’s sooooo good. Actually, yesterday I got an eggnog latte, because I love eggnog also and I should also try to incorporate it into dishes during the fall and winter this year.

These pumpkin mini muffins were hard to resist. I kept finding myself popping one in my mouth. Being each one is only two bites big it didn’t feel like a bad idea . . . Until all 36 muffins were gone! :X

Mini Pumpkin Chocolate Chip Muffins
(original recipe)

1/2 cup unsalted butter, softened
1 cup sugar
2 eggs
1 tsp vanilla
3/4 cup pumpkin puree
1 3/4 cup all-purpose flour
1/2 tsp kosher salt
1 tsp baking soda
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp cloves
1/4 tsp ground ginger
1 cup mini chocolate chips


1. Preheat your oven to 350. Grease a mini muffin tin.

2. In a large mixer bowl, beat together the sugar and butter. Add in the eggs and vanilla extract, mixing until well combined. Stir in the pumpkin puree.

3. In a separate bowl, whisk together the flour  salt, baking soda, cinnamon, nutmeg, cloves, and ginger. Add the dry ingredients into the wet ingredients and stir until just combined. Stir in the chocolate chips.

4. Spoon the batter into the mini muffin tin, filling each tin 2/3 of the way full. Bake for 11 minutes or until a toothpick comes out clean. Remove to a wire rack and cool completely.

* makes 36 mini muffins
* Shared with Sunday Funday

Spicy Marinated Pork on top of Mashed Sweet Potatoes with Coconut Milk


I have a love affair with mashed sweet potatoes. When I was a little girl I LOVED mashed potatoes. I would eat them and eat them and never stop. As I have grown up, I continue to love mashed potatoes. But recently with my discovery of sweet potatoes, I think they may be even better than a standard mash – well, I guess sometimes at least. This was one of those times though. This dish needed these sweet potatoes. A normal person making this dish would have paired the pork with rice. The pork recipe is actually for Dae Ji Bool Goji (Korean Spicy Marinated Pork). The suggested way to serve the dish was with rice and kimchi.

But sweet potatoes? Why not.

The pork is really spicy. The sweet potatoes helped balance the level of spiciness and made it palatable (otherwise I think the pork would have been too spicy.) The flavors of the pork was wonderful paired with the sweet potatoes/coconut milk. This is a dish I’d make again!

Spicy Marinated Pork

2 tbsp rice wine vinegar
1 tbsp soy sauce
1/4 cup garlic chili sauce
3 garlic cloves, minced
1 1/2 tbsp ginger, minced
1 tbsp red pepper flakes
1/4 tsp ground black pepper
1 1/2 tbsp sugar
2 green onions, chopped
1/4 onion, sliced
1 lb pork loin, cut into pieces
2 tbsp vegetable oil


1. Stir together the vinegar, soy sauce, garlic chili sauce, garlic, ginger, red pepper flakes, black pepper, green onions, sugar, and yellow onion in a large bowl. Mix in the pork and evenly coat it with the marinade. Put in the refrigerator and marinate for 3 minutes.

2. Heat the vegetable oil in a large skillet over medium-high heat.  Add the pork into the skillet in batches and cook until no longer pink in the center, about 5 minutes.

* serves 4
* 441 calories per serving

Mashed Sweet Potatoes with Coconut Milk

1 1/2 lb sweet potato, peeled and cubed
3/4 cup coconut milk
1 tbsp ginger, minced
1/2 tsp kosher salt


1. Fill a large pot with water. Place over high heat until boiling. Add the sweet potato and boil until tender, about 20 minutes. Drain the sweet potatoes and return to the pot.

2. Add the coconut milk, ginger, and salt to the sweet potatoes. Mash until the consistency of mashed potatoes.

* serves 4
* 157 calories per serving

* Shared with Sweet Treats & Swanky Stuff Saturday & Weekend Cooking