Roasted Garlic Potatoes, Peanut Butter Chocolate Oatmeal, Cornbread, etc.

Good morning!

I woke up early this morning with John. He has to work all day, so when his alarm went off at 5 a.m., I got out of bed with him because we both went to sleep early and I felt awake! One of the best feelings is waking up early, fully awake, and knowing you have the whole morning to make breakfast, drink tea or coffee, and either relax or catch up on things. Growing up, I was always the one who slept the latest, so this is very different for me, but it’s a change I will gladly accept because I have more time to do the things I enjoy. Not that I will always get up at 5 a.m. Most weekends I relish sleeping in and enjoy that quite a bit too, of course! But it’s a good feeling waking up so early and not feeling like I’m going to die.

First, I want to share a couple recipes with you guys. Last night, I made chicken, roasted garlic potatoes, and steamed mixed veggies.

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Earlier this week, I had bought small red potatoes at the store, not really knowing what I wanted to do with them. Then last night, I walked around Kroger and started brainstorming different meals. As I looked up different roasted garlic potatoe recipes on my phone, I suddenly started craving broccoli. Luckily, I passed the refrigerated veggies section and spotted a fresh stir-fry veggie mix on Manager Special for $2.49. The mix had carrots, broccoli, bell peppers, sugar snap peas, and onions. Then I spotted all-natural chicken tenders, and the meal was set.

I sliced the chicken into bite-sized pieces and let it cook in a pan with a little olive oil. I sprinkled salt, pepper, and herbs de provence on it. For the potatoes, I cooked them in the microwave for about 10-12 minutes on the potato setting. Then I cut them into quarters and put them in a pot with butter, salt, pepper, basil, seasoning salt, Italian seasoning, and garlic powder. The veggies were very simple; I put them in a pot with a little water, salt, and pepper over medium heat with the lid on and let them steam until tender. Whenever I opened the lid and found them sticking to the bottom of the pot, I tossed a little more water in there.

It was a quick meal to make and might be one of favorites.

My next recipe is from this morning! I made peanut butter chocolate oatmeal.

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Peanut Butter Chocolate Oatmeal:

2 cups of water
1 cup oats
2 tablespoons peanut butter
2 teaspoons cocoa powder
a handful of walnuts
handful of raisins
maple syrup to taste
unsweetened coconut

Boil the water, then pour the oatmeal into the boiling water, turn down the heat and let it cook until you have the desired consistency. Dump in all the other ingredients and stir. Simple.

This also happened for breakfast…

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One other recipe highlight from this week is the cornbread that John created. He didn’t use a recipe at all, and it was legitimately the best cornbread I have ever had. I’ll ask him later if I can share the recipe or if it’s a secret because it’s that good.

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This was John’s great grandfather’s skillet that we found in his old house in Jamestown. The skillet was so rusty, but John cleaned it up really well and seasoned it, and now it’s brand-spankin’ new. John is so handy, and it’s cool having his great grandfather’s iron skillet in our apartment!

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Earlier this week, John and I teamed up to make dinner for my best friend Liz, and that’s how the cornbread originated. It was so fun having Liz there, and I love that John was excited to make some food and hang out with her!

So I guess this is primarily a food blog, haha. Enjoy the recipes, and I’ll see about sharing the cornbread recipe if the master chef approves. Enjoy your Saturday!

 

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