Spicy Sweet Potato Wedges

I tried making crispy sweet potato fries and it just didn’t pan out that way…they are more like potato wedges.  Still delicious and it satisfies a fry craving (just add ketchup!) 

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Spicy Sweet Potato Wedges
Yields 3
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Ingredients
  1. 1 lb. sweet potatoes
  2. 1 TBS olive oil
  3. 1 TBS siracha hot chili sauce
  4. 1 tsp. chili powder
  5. salt and pepper to taste
Instructions
  1. Cut potatoes ends off and then cut down the middle length-wise
  2. Cut into wedge form (about 1/4-1/2 inch thick)
  3. Soak wedges in bowl of water for about 1-2 hours (IMPORTANT!)
  4. Drain water and lay wedges out to dry on paper towel-lined plate for about 20 minutes
  5. Preheat oven to 400°F
  6. Toss fries with all ingredients on large parchment paper-lined baking sheet (I used a food brush to help coat wedges evenly)
  7. Spread fries on baking sheet (try to make sure they don't touch each other)
  8. Bake 25 minutes, turning halfway though
  9. Broil for the last minute
Notes
  1. Makes 3 side servings.
  2. Per serving: 180 cals, 32.2g carbs, 3.9g fiber, 1g sugar, 2.1g protein
Ky's Kitchen http://www.kyskitchen.com/
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Seattle Stairclimb

As many of you already know, my husband Conner will be participating in the Scott Firefighter Stairclimb in March.  This event helps the Leukemia & Lymphoma Society raise money for blood cancer research and patient services.  His goal is to help fundraise $1000 for the organization and he’s a little over half way there already!   Con has been training hard for this, as it’s no easy feat.  Full gear, air tank, and 69 stories?  Oh and his goal is to do it all in 15 minutes!  He’s been running stairs, doing gym workouts, doing at-home cardio workouts, you name it…

Learn more about it here!

I will also be going with him and cheering him on at the Stairclimb.  I was thinking of all the things he’s done for me and how much he’s helped me grow this past year.  It got me thinking about his line of work and how it has affected me…

firefighter

Being married to a firefighter has taught me a few things:
Patience – I have to share him with a lot of other people, sometimes day and night, or even a week on a wildfire
Helping people does matter - whether it’s physically/emotionally or in other challenging times (we all need help at some point)
Small acts of kindness matter – it may not seem like it, but you never know what people will remember about you
Appreciating service members for their sacrifices - for all the aforementioned reasons!
Being active/volunteering in the community is great for everyone – it builds up communities, families, and children

 I could name more but those are the ones I could think of.  For all those reasons, coupled with the whole reason for the Stairclimb, I’m really looking forward to this event.
  Thanks for reading and I hope you check out the link above for more info!

Kylie

fireengine

 

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Gluten-free Pigs in a Blanket

Super Bowl Sunday is coming up quick! If you need any more ideas food-wise, look no further…
This is a remake on a classic football party comfort food…great for any GF guests you make have :)

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Gluten Free Pigs in a Blanket
Yields 16
Gluten-free game day appetizer
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Ingredients
  1. 12 oz. pack hotdogs (8 count)
  2. 2 C. almond flour
  3. 1 TBS coconut flour
  4. 1 TBS olive oil
  5. 1/2 tsp. garlic powder
  6. 1/2 tsp. sea salt
  7. 1 tsp. baking powder
  8. 1 tsp. xantham gum
  9. 1/2 C. finely shredded cheese (optional)
Instructions
  1. Preheat oven to 350°
  2. Cut hot dogs in half (or in thirds)
  3. Line a large baking sheet with parchment paper
  4. In large bowl, whisk all dry ingredients
  5. Whisk in eggs, olive oil, and cheese until well combined and form a dough ball
  6. Place dough on separate large sheet of parchment paper and put another sheet of parchment paper on top of dough
  7. Using hands or rolling pin, flatten out dough until about 1/4 inch thick and peel off top parchment paper
  8. Using a knife, cut small triangles (or strips) out of dough and roll around hot dog
  9. Place on parchment paper-lined pan
  10. Continue this step until all dough is used up
  11. Bake 20 minutes, or until crust is golden brown
  12. Serve with ketchup, mustard, pizza sauce, etc!
Notes
  1. I cut 2 hot dogs into thirds and the other 6 in halves because I was running a tad low on dough. Therefore, mine came out to an 18-count.
  2. Per "pig": 162 cals, 13.2g fat, 3.5g carbs, 1.5g fiber, 0.5g sugar, 8.5g protein
Ky's Kitchen http://www.kyskitchen.com/
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