Lemon Chicken, Roasted Broccoli, and Cheddar Bay Biscuits
It’s the end of the school year, meaning multiple end-of-the-year dinners and goodbyes. The first of many of these dinners were with my one and only Broomie, Toni!
![Sweet Potato Gnocchi with Green Beans in Coconut Sauce
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This comfort dish puts a new spin on the traditional gnocchi recipe. It’s a little sweeter and lighter in flavor, but just as delicious!
The sweet potato gnocchi is soft and tender, smothered in a creamy coconut sauce and crunchy green beans. Coriander and cumin enhances the sweet flavor of the dish and adds a touch of smokiness. You will love this dish for nights you are craving comfort food.
Sweet Potato Gnocchi with Green Beans in Coconut Sauce
Sweet Potato Gnocchi
2 lb sweet potatoes
1 tbsp oil
2 egg
2 tsp salt, plus more for cooking water
1 - 1 1/4 cup flour
Coconut Sauce
1 tsp oil
1 red bell pepper, julienned
1 clove garlic, minced
1/2 inch ginger, minced
2 cup coconut milk
1/2 cup chicken broth
2 cups green beans
1 tsp paprika
1/4 tsp coriander
1/4 tsp cumin
Salt, to taste
Pepper, to taste
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To make the gnocchi: Preheat the oven to 425 degrees F. Peel and dice the sweet potatoes into 1-inch cubes. Place sweet potatoes on a baking sheet and toss with oil. Bake at 425 degrees for 45 minutes, or until fork tender.
Mash the sweet potatoes, then add the eggs and salt. Add just enough flour to form a soft dough. Divide the dough in half and roll each half into a log about 3/4 inch thick. Cut into cubes. Roll the cubes gently along the back of a fork to form into the gnocchi shape.
Bring a large pot of water to a boil. Generously season with salt. Cook the gnocchi for a couple minutes. When they float, they are done. Remove from the water with a slotted spoon and set aside.
To make the coconut sauce: In a large sauce pan, heat 1 tsp oil over medium heat. Cook the bell pepper for a couple minutes, until slightly softened, but still crunchy. Add the garlic and ginger and cook for one minute. Add the coconut milk, chicken broth, green beans, paprika, coriander, and cumin. Simmer for 5 minutes, then add the cooked sweet potato gnocchi. Season with salt and pepper to taste.
Makes 4-6 servings.](http://24.media.tumblr.com/d5a37bd347f1ce5b314934a4615134c3/tumblr_miozpfnDP21s3ffcjo1_1280.jpg)
Sweet Potato Gnocchi with Green Beans in Coconut Sauce
![Carrot Cake Pancakes
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Dessert for breakfast makes for a delicious, sweet start to any morning.
These carrot cake pancakes are loaded with shredded carrots, oatmeal, pecans, coconut, raisins, and spices to create a light, fluffy pancake with various textures.
Drizzled with a sweet cream cheese and caramel drizzle, you will love these pancakes any day of the week.
Carrot Cake Pancakes
1 cup flour
1 tbsp white sugar
2 tbsp brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp cinnamon
1/8 tsp ground ginger
1 cup buttermilk
1 egg
2 tbsp butter, melted
2/3 cup carrots, grated
1/4 cup shredded coconut
2 tbsp raisins, soaked in 1/2 hot water and drained
1/4 cup pecans
1/4 cup oatmeal
Cream cheese drizzle
8 ounces cream cheese, softened
1 cup powdered sugar
1/3 cup cream
Caramel sauce (Store-bought or homemade)
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In a bowl, combine the flour, white sugar, brown sugar, baking powder, baking soda, salt, cinnamon, and ground ginger. Add in the buttermilk, egg, and melted butter. Stir until combined. Add the grated carrots, coconut, drained raisins, pecans, and oatmeal. Stir until combined, but be careful not to overmix!
Preheat a greased skillet or griddle over medium heat. Pour the desired amount of batter onto the pan and cook for a few minutes until the bottom is browned. Flip the pancake and cook for another minute, or until browned. Transfer to serving platter.
In a bowl, whip the cream cheese. Slowly add the powdered sugar and beat until creamy. Stir in the cream and beat until smooth.
Serve the pancakes with the cream cheese and caramel sauce.](http://25.media.tumblr.com/ed63629866013619fece961b75737fa6/tumblr_mijdsvqjIa1s3ffcjo1_1280.jpg)
Carrot Cake Pancakes
![Apple Cheddar Risotto with Spinach and Balsamic Drizzle
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Apples and cheddar is already a delicious combination, but adding the spinach and balsamic drizzle creates a new depth of flavor and sweetness that brings this risotto to life.
The sweetness of the apples, spinach, and balsamic drizzle compliments the sharpness of the cheddar cheese. Plus the apples and spinach adds texture to this creamy dish. I make this dish when I want something different from the traditional comfort foods.
Apple Cheddar Risotto with Spinach and Balsamic Drizzle
1 tbsp butter
2 slices bacon, diced
1 green apple, cored and diced
1 cup spinach, chopped
2 1/2 cups arborio rice
2 cups apple juice
4 cups vegetable broth
3 cups milk
2 cups cheddar cheese, grated
1 tsp salt
1/2 cup honey
1/2 cup balsamic vinegar
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In a large pot over medium heat, melt the butter. Add the bacon and apple and saute for about 3 to 4 minutes. Add the spinach and cook until just wilted, 1 to 2 minutes. Add the rice and cook for about 1 to 2 minutes, or until the rice just begins to toast. Pour 1/4 cup apple juice and constantly stir until liquid is absorbed. Keep adding 1/4 cup apple juice, waiting until the previous liquid is absorbed before adding the next amount. Repeat the process using vegetable broth and milk. It is important to keep stirring while cooking the rice.
When the rice is fully cooked, add the cheddar cheese and salt.
In a small saucepan, combine the honey and balsamic vinegar. Bring to a boil, then reduce the heat and simmer until reduced and thickened.
Divide the rice into serving bowls and drizzle the honey and balsamic glaze on top. Serve immediately.
Makes 8 servings.](http://25.media.tumblr.com/5f7a8d598bc0066c7623b24b0ac94135/tumblr_mi4gvamV2g1s3ffcjo1_1280.jpg)
Apple Cheddar Risotto with Spinach and Balsamic Drizzle
![Healthier Peanut Butter Banana Chocolate Chip Oatmeal Cookies[[MORE]]
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There are some days when I want to enjoy sugary treats, but without the guilt. These cookies a healthier way to satisfy that sweet tooth, but with just as much flavor!
These cookies are soft and chewy and with just the right amount of sweetness. You will love the peanut butter and banana flavors combined with the chunks of chocolate in these cookies!
Healthier Peanut Butter Banana Chocolate Chip Oatmeal Cookies
1/2 cup peanut butter
1/2 cup brown sugar
2 cups quick cooking oatmeal
1/2 cup mashed banana
3/4 cup chocolate chips
1/2 cup plain greek yogurt
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Preheat the oven to 350 degrees F. Grease and line a large baking sheet.
In a bowl, combine the peanut butter, brown sugar, oatmeal, mashed bananas, chocolate chips, and yogurt. Stir until a dough forms. Scoop dough onto the baking sheet by the heaping tablespoonful. I like to use a medium ice cream scoop. Press down the dough to flatten. The dough will not spread much in the oven.
Bake at 350 degrees for about 8 to 10 minutes. Cool and enjoy!
Makes 1 1/2 dozen large cookies.
Nutrition Facts
Per Cookie:
Calories: 150
Fat: 6g
Carbohydrates: 23g
Protein: 4g](http://24.media.tumblr.com/0061cd73cc6aa49fd97b32569c6b0db1/tumblr_mhxpswj3u21s3ffcjo1_1280.jpg)
Healthier Peanut Butter Banana Chocolate Chip Oatmeal Cookies
![Kimchi Fried Rice
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Being a college student often means learning how to eat on a tight budget. The easy solution is making fried rice dishes. One of my favorites is Kimchi Fried Rice.
I like to load my fried rice with plenty of vegetables, chicken, and of course, Kimchi!
Best of all, the dish is topped with a fried egg. The yolk runs into the rice, making each spicy, sour, and salty bite even more rich and flavorful.
Kimchi Fried Rice
2 tbsp oil
1/2 onion, diced
1 red bell pepper, diced
1 carrot, peeled and diced
1 cloves garlic, minced
1/2 lb chicken, cubed
1 cup kimchi, chopped
1/2 cup spinach, chopped
2 tsp soy sauce
2 cups cooked rice (preferably day old)
Salt, to taste
2 eggs, cooked sunny side up
1 scallion, thinly sliced
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In a nonstick skillet over medium high heat, saute the onion, bell pepper, carrot, garlic, and chicken with the oil for about 5 minutes, or until the vegetables are tender and the chicken is browned. Add the kimchi and spinach and saute for another minute, until the spinach begins to wilt. Add the soy sauce and rice. Cook for another 5 minutes, or until the rice begins to brown. Season with salt to taste. Pour into serving dishes and top with sunny side up eggs and sliced scallions.
Makes 2 servings.](http://24.media.tumblr.com/b2e1237857294ca550ae6a7d36a0526b/tumblr_mhtaviF1An1s3ffcjo1_1280.jpg)
Kimchi Fried Rice
![Peanut Butter Caramel Popcorn[[MORE]]
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When I go host parties, I normally serve caramel popcorn for my guests to snack on throughout the night. Though, the only thing that can make caramel popcorn better is adding peanut butter to it.
Homemade caramel popcorn is so easy to make and taste much better than the store bought version, so why not make it at home? The best part is you can control how crispy or chewy you want the popcorn to be! You will love the sweetness of the caramel and the saltiness of the peanut butter. This popcorn recipe is always a hit at my parties.
Peanut Butter Caramel Popcorn
1 3/4 cups brown sugar
3/4 cup butter
1/2 cup honey
1 tsp salt
1/3 cup peanut butter
5 quarts popped popcorn
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In a pot over medium heat, combine the brown sugar, butter, and honey. Bring to a boil and boil for 4 minutes without stirring. Add the salt and peanut butter. Immediately pour over the popcorn.
If you like the popcorn chewy, do not bake the popcorn. For crispier popcorn, bake at 200 degrees F for up to an hour, stirring every 20 minutes.
Makes 5 quarts popcorn.
Countdown to the Super Bowl](http://25.media.tumblr.com/60744db01dd3a26b036d0174730a61cc/tumblr_mhnz9d2QDg1s3ffcjo1_r1_1280.jpg)
Peanut Butter Caramel Popcorn
![Soy Garlic Chicken Wontons
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Serve this asian inspired appetizer at your Super Bowl party and your guests will be delighted by the sweet and spicy flavors of this dish!
These wontons are easy to make and baked, making it a healthy way to snack during the big football game. You will love these wontons, as they are crispy, spicy, and sweet. When we made it, they lasted only a few minutes before they were gone.
Soy Garlic Chicken Wontons
1/2 cup soy sauce
2 tbsp lemon juice
2 tbsp mirin
1/2 cup honey
2 tbsp sriracha
2 tsp grated ginger
3 cloves garlic, minced
1 lb chicken, shredded
32 wonton wrappers
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In a saucepan over medium heat, combine the soy sauce, lemon juice, mirin, honey, sriracha, ginger, and garlic. Bring to a boil, then reduce the heat to low and simmer for 5 - 10 minutes, or until slightly thickened. Add the shredded chicken and toss to combine.
Preheat the oven to 400 degrees F and grease a baking sheet. Take one wonton wrapper and using your finger, dampen the edges. Scoop one teaspoonful of the chicken mixture in the center of the wrapper and fold over into a triangle. Press out any trapped air and seal. Arrange on the baking sheet.
When finished forming all the wontons, spray the tops with more cooking spray and bake for about 10 - 20 minutes, until golden brown.
Makes 32 wontons
Countdown to the Super Bowl](http://25.media.tumblr.com/17a4c3203ea708afdaf2cc92e4200ca9/tumblr_mhksuffHjp1s3ffcjo1_r1_1280.jpg)
Soy Garlic Chicken Wontons
![Chocolate Pizza with Marshmallows, Coconut, Banana, and Peanut Butter
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There is always pizza at every Super Bowl party, so why not enjoy it as a dessert for once?[[MORE]]
Don’t worry, there’s no tomato sauce here. We topped a thick, fluffy pizza crust with creamy peanut butter, sliced bananas, shredded coconut, semisweet chocolate, white chocolate, and marshmallows and toasted it to perfection.
You will love the layers of textures, varying from the creamy peanut butter to the crunchy coconut and crispy toasted marshmallows. The marshmallows are gooey, and crust is fluffy and chewy, and the chocolate adds just the right amount of sweetness to this delicious pizza. Of course, you can change the toppings to suit your likings. Your superbowl party will be a hit with this pizza!
Chocolate Pizza
8 ounces pizza dough
2 tbsp butter, melted
2/3 cup peanut butter
1/2 cup semisweet chocolate chips
1/2 cup white chocolate chips
1/4 cup shredded coconut
1 banana sliced
1 cup marshmallows
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Preheat the oven to 450 degrees F.
On a greased baking sheet, roll the dough out to an 8 or 9 inch circle (depending on desired thickness). Brush with the melted butter and bake for 15-20 minutes, or until pizza crust is baked through.
Remove the pizza crust from the oven and spread the peanut butter evenly, leaving a 1 inch border along the edge of the crust. Sprinkle on the chocolate chips, shredded coconut, sliced bananas, and marshmallows.
Raise the temperature of the oven to broil and broil the pizza for a couple minutes, until the marshmallows are golden brown. Slice and serve.
Makes one 8 or 9 inch pizza.
Countdown to the Super Bowl](http://24.media.tumblr.com/c955bc03bcf1c77b0bc1fa0770b9e0b6/tumblr_mhiul0pzfR1s3ffcjo1_r1_1280.jpg)
Chocolate Pizza with Marshmallows, Coconut, Banana, and Peanut Butter
![Loaded Baked Mac n’ Cheese
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Who doesn’t love mac n’ cheese? Especially when covered in a crispy and cheesy breadcrumb topping and then baked to perfection!
Loaded with bacon, spinach, mushrooms, and plenty of cheddar cheese, this mac n’ cheese recipe will be a hit at your next party! Each bite is filled with creamy cheddar sauce, tender pasta, meaty bacon bits, and cheesy, crispy breadcrumb toppings. Best of all, this dish can be prepared ahead of time and baked off last minute, making dinner easy!
Loaded Baked Mac n’ Cheese
1 pound pasta (I like to use bow tie, but any similar pasta will work)
1/2 cup butter, divided
1 small onion, diced
1 clove garlic
1 1/2 cup sliced mushrooms
3 cup spinach, chopped
1/4 cup flour
4 cups milk
4 cups cheddar cheese, divided
2 tsp italian seasoning
1/2 tsp salt
1/2 cup grated parmesan cheese
1/2 cup plain breadcrumbs
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Bring a large pot of salted water to a boil. Cook the pasta according to package directions, drain, and set aside.
In another pot, melt 1 tbsp butter. Saute the onion, garlic, and mushrooms for about 5 minutes, or until tender. Add the spinach and cook for a few minutes until wilted.
Add 4 more tbsp of butter to the sautéed vegetables. Stir in the flour and cook for another minute. While stirring, slowly add in the milk. Bring to a boil, then stir in 3 cups of cheddar cheese, italian seasoning, and salt.
Preheat the oven to 375 degrees F. Pour the mac n’ cheese into a casserole dish.
Melt the remaining 3 tbsp butter. In a small bowl, combine the butter, parmesan cheese and breadcrumbs. Sprinkle the breadcrumb mixture evenly over the mac n cheese. Top with remaining 1 cup cheddar. Bake for about 25 minutes, or until the topping is browned and the cheese is bubbly.
Makes 6-8 servings
***Note: To prepare in advanced, make the mac n’ cheese and pour into a casserole dish. Wrap tightly and refrigerate until ready to bake. The day of baking, remove from the fridge, top with the breadcrumb mixture and 1 cup cheddar cheese and bake for 30 minutes at 375 degrees F.
Countdown to the Super Bowl](http://25.media.tumblr.com/0f95ebe9233ba5f673f838c37b01046c/tumblr_mhgjjslidZ1s3ffcjo1_r1_1280.jpg)
Loaded Baked Mac n’ Cheese
![Spinach and Artichoke Cheese Twists
Join me on my countdown to the Super Bowl! Come back everyday for a new recipe that you can enjoy while watching the biggest football game of the year!
Countdown to the Super Bowl
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5 more days! Spinach and Artichoke Cheese Twists
Spinach and artichoke dip is a classic appetizer for the Super Bowl, so why not combine it with cheese twists? Not only are these cheese twists tasty, but they can be made in advanced to help make the big day less stressful!
You and your party guests will love these cheese twists! They are buttery, cheesy, flaky, and filled with creamy spinach and artichoke filling. These will make for the perfect appetizer to any party!
Spinach and Artichoke Cheese Twists
1/3 cup frozen chopped spinach, thawed
1/2 cup chopped artichoke hearts
3 oz cream cheese, softened
1/4 cup grated parmesan cheese, divided
Pinch garlic salt
1 egg
1 tbsp water
1 package puff pastry, thawed
Flour, for dusting
3/4 cup grated mozzarella cheese
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Preheat the oven to 400 degrees F. Line a large baking sheet with parchment or wax paper.
In a medium bowl, combine the spinach, artichoke hearts, cream cheese, 3 tbsp parmesan cheese, and garlic salt.
In a small bowl, whisk together the egg and water to create an egg wash.
On a floured surface, unfold one sheet of puff pastry. Brush a little egg wash on top. Sprinkle half of the mozzarella cheese evenly on the puff pastry, then evenly spread the spinach and artichoke mixture on top. Sprinkle the remaining mozzarella cheese on top of the spinach and artichoke mixture.
Unfold the other puff pastry sheet and brush with egg wash. Flip this sheet of puff pastry over onto the mozzarella cheese so that the egg washed side is touching the cheese. Press down on the sheet with your fingers to compress the layers together.
Cut the sheet in half lengthwise, then cut into strips of about 3/4 inch in width. Grab both ends of each strip, twist in opposite directions to form a spiral, and place on the prepared baking sheet.
Brush each cheese twist with egg wash and sprinkle the remaining 1 tbsp parmesan cheese on top. Bake at 400 degrees F for about 20 minutes, or until golden brown.
Makes about 20 cheese twists.
***Note: To prepare ahead of time, make the twists, arrange on the baking sheet in advanced, and store in the refrigerator, making sure to keep the baking sheet tightly wrapped with plastic wrap. On the day of the party, unwrap, brush with egg wash, sprinkle with parmesan cheese and bake at 400 degrees for 20 to 25 minutes, or until golden brown.](http://24.media.tumblr.com/21d395ed9719346c59fa069a9388e308/tumblr_mhelzoARBr1s3ffcjo1_r1_1280.jpg)
Spinach and Artichoke Cheese Twists
Join me on my countdown to the Super Bowl! Come back everyday for a new recipe that you can enjoy while watching the biggest football game of the year!
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![Gooey Red Velvet Brownies with Nutella and Cookies and Cream
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I’m not sure if it’s the hint of cocoa, the moistness, or the vibrant red color, but making something “red velvet” flavored adds decadence to an already delicious treat.
You will love these fudgy, moist, and gooey brownies. To add even more decadence, there is Nutella and cookies and cream bars mixed into the batter.
The Nutella and cookies and cream enhances the slight chocolate flavor from the red velvet brownies. The cookies also add crunch and texture. These brownies will melt in your mouth as you snack away happily.
Gooey Red Velvet Brownies
1 (18.25 oz) box red velvet cake mix
1/2 cup butter, melted
1 egg
2 tbsp milk1/2 cup Nutella, warmed, divided
1 can sweetened condensed milk
4 (1.55oz) Hershey’s Cookies and Cream candy bars, chopped
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Preheat the oven to 350 degrees F.
In a large bowl, combine the cake mix, melted butter, egg, and milk. Press the dough into a greased 9 x 13 inch pan. Bake for 10 minutes.
In a small bowl, combine 1/4 cup Nutella and the can of condensed milk.
When done baking, drizzle the remaining 1/4 cup Nutella on top of the brownies. Sprinkle on the chopped cookies and cream bars. Pour the condensed milk mixture on top and bake for another 20-25 minutes.
Cool and cut into bars.
Makes 30 bars.](http://25.media.tumblr.com/0f86699a904a36c3708aace6372dd521/tumblr_mhcus4tna41s3ffcjo1_r2_1280.jpg)
Gooey Red Velvet Brownies with Nutella and Cookies and Cream
![Chicken Florentine and Cheddar Bay Biscuits
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Chicken and biscuits is a southern classic, but I’ve decided to add a twist by using chicken florentine and topping it with cheddar bay biscuits.
The chicken florentine is shredded chicken in a rich, creamy sauce filled with spinach, mushrooms, and parmesan cheese. I top the stew with cheesy, cheddar biscuits and then bake it until the biscuits are golden brown.
You will love how creamy the chicken florentine is, how the biscuits are crisp and buttery on the outside but light, cheesy, and fluffy on the inside, and how the parmesan cheese in the chicken compliments the cheddar in the biscuits. This dish makes for an easy dinner any night of the week!
Chicken Florentine and Cheddar Bay Biscuits
Chicken Florentine
1 tbsp oil, divided
2 (10 oz) bags spinach
1 onion, finely diced
3/4 cup sliced mushrooms
4 slices bacon, diced
1/4 cup butter
1/4 cup flour
1/2 cup chicken broth
1 1/2 cups milk
1/2 cup half and half
1 tbsp lemon juice
1/4 tsp salt
1 tbsp italian seasoning
1/2 cup parm cheese
1 lb cooked chicken, shredded
Cheddar Bay Biscuits:
2 cups bisquick
2/3 cup milk
2/3 cup cheddar cheese
1/4 cup butter, melted, divided
1/2 tsp garlic powder, divided
pinch salt
pinch onion powder
1/4 tsp dried parsley
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To prepare the chicken florentine: Preheat the oven to 375 degrees F.
In a large, oven-safe pot, saute the spinach with 1 tsp oil over medium high heat. When wilted down, transfer the spinach to a bowl and set aside.
Pour the remaining 2 tsp oil into the pot and saute the onion, mushrooms, and bacon for about 5 minutes, or until vegetables are tender. Add the 1/4 cup butter and flour. Cook, while stirring constantly, for 2 minutes. While stirring, slowly pour in the chicken broth, milk, half and half, and lemon juice. Season with salt and italian seasoning. Bring to a boil, then add the parmesan cheese and shredded chicken. Simmer for another 10 minutes while preparing the biscuits.
To prepare the cheddar bay biscuits: In a large bowl, combine the Bisquick mix, milk, cheddar, 2 tbsp melted butter, and 1/4 tsp garlic powder. Drop large balls of the biscuit dough on top of the chicken florentine.
Bake at 375 degrees for about 15 minutes, until the biscuits are golden brown.
In a small bowl, combine the remaining 2 tbsp melted butter, remaining 1/4 tsp garlic powder, pinch of salt, pinch of onion powder, and parsley. Drizzle the melted butter mixture on top of the biscuits and serve!
Makes 6 servings.
**Note: If you do not have an oven-safe pot, you can transfer the cooked chicken florentine to a casserole dish. Top with the cheddar bay biscuit dough and bake at 375 degrees for 15 minutes.](http://25.media.tumblr.com/be2584ce5ccc2db3f08e7f06f5b66e98/tumblr_mha1a52g4J1s3ffcjo1_r1_1280.jpg)
Chicken Florentine and Cheddar Bay Biscuits
![Banana Bread Paninis with Coconut, Peanut Butter, and Bananas
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Bananas and peanut butter is a classic combination, so why not enjoy it as a sandwich?
Add in coconut, caramel, and more bananas, and you will love all the different textures and layers of flavors of this sandwich. Each bite is filled with the crunch from the coconut, creamy peanut butter, and rich, sweet caramel sauce. This sandwich makes for the perfect afternoon treat.
Banana Bread Paninis with Coconut, Peanut Butter, and Bananas
1 tbsp plain greek yogurt
1/4 tsp almond extract
1 tbsp shredded coconut
1 tsp sugar
4 slices banana bread, about 1 inch thick
1/2 banana
1 tbsp peanut butter
2 tsp caramel sauce
2 tsp butter
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In a bowl, combine the yogurt, almond extract, coconut, and sugar. Spread the coconut mixture on 2 slices of bread. Slice 1/4 of a banana on top of the coconut.
Spread 1/2 tbsp peanut butter on each of the other two slices of bread. Spread 1 tsp caramel sauce on top of the peanut butter. Take on peanut covered sliced of bread and sandwich it with one coconut covered slice of bread.
Heat a panini press or skillet over medium heat. Spread 1/2 tsp butter on the outside on each slice of bread. Cook in the panini press or skillet until golden brown on both sides.
Makes 2 sandwiches](http://25.media.tumblr.com/26826129d1ab0d8fffe3f803e811ff11/tumblr_mh5kua2Ny61s3ffcjo1_r2_1280.jpg)
Banana Bread Paninis with Coconut, Peanut Butter, and Bananas
Coconut Pecan Chicken with Mashed Sweet Potatoes and Coconut Sauce
Chicken and mashed potatoes is a classic combination perfect for any day of the year. I decided to change up this old-time favorite by exchanging white potatoes for sweet potatoes, using pecans and coconut to bread the chicken, and smothering everything in a creamy coconut sauce.
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