Pantry Revisited

So this week in my Good Friends Good Food group I chose sweet potatoes for our vegetable base.  I did not know what I wanted to prepare with the potatoes, but I knew I wanted to try something totally different.  I love baked sweet potatoes with lots of butter and brown sugar cinnamon topping.  I love sweet potato casserole with pecans, brown sugar and even mini marshmallows on top.  I love candied sweet potatoes.  But I made this sweet potato skillet. We have been out of town all week at the beach seeing God’s beautiful creation. The ocean.  It is so amazing to me.  Nothing brings me peace like sitting listening to the waves crash against the shore.  We saw a pretty big shark one morning.  It was enough to keep us out of the water! Okay back to the potato skillet.  I will admit I may have put a tad too much soy sauce because I did not measure it out.  This was supposed to be a main course.  We had some baked chicken along side ...

  In our good food good friends group we are focusing on brussels sprouts this week.  I have always loved brussels sprouts.  They remind me of cabbage in a miniature version!  Sometimes I buy them frozen in a bag and just cook them in the microwave.  I wanted to do something a little different so I found this recipe on Pinterest and I tweaked it a bit to my personal tastes.  They were so delicious cooked this way!  I will definitely be putting them on my rotation of vegetables.  The Brussels sprouts are halved and tossed with a savory mix of parmesan, herbs, salt, and pepper, then roasted on a single sheet pan.  Try these. You will not be disappointed! INGREDIENTS 16 oz (450g)  Brussels sprouts , rinsed 3 tablespoons  olive oil  (or melted butter) 1/2 teaspoon  kosher salt  and freshly cracked  black pepper 1 teaspoon  Italian seasoning Garlic salt to taste 1/2 cup grated  Parmesan c...