For the first time in six months, sweet boy and I spent the entire weekend at home. That’s right. HOME. No outings or adventures, no festivals, no Dinnerlabs, not a single party, or trip. I stayed in my PJs ALL weekend. I never left the house other than a quick three hour trip to Trader Joe’s. That place is my Kryptonite. Don’t judge.
Friday night we spent an amazing evening on the back deck with the fireflies, several 80s hair bands, a few bottles of wine 😉 and the Dane under the stars. Saturday, I went on the Trader Joe’s trek and when I got home, I desperately needed some quality time with my kitchen…in my PJs.
As you are fully aware, I read cookbooks like novels. While most of my friends are discussing 50 Shades of Grey, I prefer a good Olive oil vs. Butter debate, or delving into The Hidden Wonders of Panko. True story. I also love to read other food & wine blogs. I recently joined a group called “Spoonful of Foodies”. This group is filled with almost 500 amazing food & wine bloggers and those who love to try great recipes. I love them. My obsessions are perfectly normal there.
One of the very gifted chefs in the group is Janelle, creator and author of the BakesInSlippers blog. You can find some amazing recipes here. Since I had a full day Saturday to drown myself in the kitchen with recipes, Janelle graciously offered to let me try one of hers; Baked Skillet Sweet Potatoes. How great are these for a fabulous side dish y’all?
I know right? (Stop licking the screen, that’s a little weird.)
Trying these little jewels, along with some other great meals ideas I’ll share with you during week, made for a stupendously, amazing Saturday. No matter where our adventures lead us, there truly is no place like home. In PJs. With Baked Skillet Sweet Potatoes 🙂
Chipotle Baked Skillet Sweet Potatoes with Smokey Bleu Cheese
- 4 sweet potatoes, washed, peeled and cut into medium thick slices
- 1/4 tsp kosher salt
- 1/4 tsp pepper
- 2 T Chipotle olive oil
- 1 T minced garlic
- 1/2 tsp lime zest
- 1/2 cup crumbled Bleu Cheese (I used Rogue Creamery Smokey Bleu)
- 1/4 cup Spring Onions, diced
- 2 T Chipotle olive oil
Preheat oven to 400 degrees and line a cast iron skillet with lightly greased parchment paper or grease a small baking dish
Combine sweet potatoes, salt, pepper, and olive oil in a bowl and toss together. Place in cast iron skillet or baking dish and cook uncovered for 20-25 minutes or until potatoes are soft and tender
Combine garlic, additional 2 T of olive oil and lime zest in a small bowl and top over warm sweet potatoes. Top with crumbled bleu cheese and spring onions. Serve and enjoy!
If any leftovers, place in a food safe container in fridge for up to three days.
Don’t miss Janelle’s original recipe for these as well as other great finds on BakesInSlippers!
Life is too short to eat ugly food y’all!
*Last photo copyright 2014 BakesInSlippers