roasted fingerling potatoes

It has been rainy and cold at my house for the last few days, and I am absolutely loving the fall weather! It's supposed to stay cooler for the next week, and I'm excited to squeeze in as many fall activities as possible. Last week we drove up the canyon to see the leaves, and it was incredibly beautiful. Sometimes I forget that I actually do live in a beautiful place, since I get so used to seeing it every day.

With the cooler weather, I've been really enjoying cooking more comfort food lately, and these fingerling potatoes are just that! They're really quick and easy to throw together, and super delicious! My kids have always been really ornery about eating potatoes, but I finally figured out the trick of telling them that they are eating french fries instead. :) Lizzy kept giggling over her plate and saying, "Those are the fattest french fries, Mom!" This is a great recipe that is really versatile and could go with any number of main dishes. I'm excited to make these potatoes again soon!
Roasted Fingerling Potatoes

1 pound fingerling potatoes, scrubbed clean (I bought mine at Trader Joe's)
3/4 cup chicken broth
salt and pepper to taste
3 tablespoons butter, cut into thin slices
fresh herbs (optional)

Preheat the oven to 375. Place the potatoes in a 9 x 9 baking dish. Pour the chicken broth over the top. Sprinkle with salt and pepper and toss to coat the potatoes evenly. Lay the slices of butter over the top of the potatoes. Cover with tin foil and bake for 20-25 minutes, or until the potatoes are easily pierced with a fork. Uncover and let cook another 10 minutes to allow the skins to get a little crispier. Remove from the oven and toss with the remaining cooking liquid, then sprinkle with fresh herbs. Serve warm.


funfetti monster cookies

Yes, I'm starting off the Halloween recipes today! These funfetti monster cookies are totally ridiculous but perfect for Halloween. My seven year old Abby cracked up when she saw them and kept giggling over their silly googly eyes. Sometimes it's fun to just be a little silly with her, and considering how much I love Halloween (and cookies), these made for a perfect Sunday dessert.

They're made using one of my very favorite cookie recipes, with just a few little modifications to make them extra Halloweeny. I've been dying to use candy eyeballs for something since I first discovered them, and these cookies were a fun way to use them. I kind of love how each cookie is looking in a different direction. :)

In addition to being fun, though, these cookies are also super tasty. They're soft on the inside and crisp around the edges, and have a delicious vanilla sugar cookie flavor. Yum!

Funfetti Monster Cookies

1/2 cup butter, softened
3/4 cup sugar
1 large egg
1 teaspoon vanilla
1/2 teaspoon green food coloring (I used neon green)
1 1/2 cups flour
1/4 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cream of tartar
1/4 - 1/2 cup halloween sprinkles
32 (plus or minus) candy eyeballs (similar here and here)

Preheat oven to 350. Line a baking sheet with parchment or a silicone baking mat. In a large bowl or the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Beat in egg and vanilla until well blended. Add the food coloring and mix until blended. Add the flour, salt, baking powder, baking soda, and cream of tartar, and mix until a dough forms. Fold in sprinkles until well distributed. Shape into one inch balls (I got 16 balls from the dough). Place on prepared baking sheet and top each ball of dough with two candy eyeballs. If your dough is fairly soft, I would recommend chilling it at this point for about 30 minutes. If your dough is thick (like mine was), bake in the preheated oven for exactly 8 minutes. Remove and let cool 5-10 minutes on the baking sheet before removing to a cooling rack. The cookies will look very soft and undercooked when you pull them out, but they will cook more as they cool on the pan. Enjoy!

adapted from Sally's Baking Addiction

P.S. The down side of anthropomorphizing your cookies is that when you take a bite out of them, it looks like they are screaming at you. :)


baked honey lime chicken taquitos

Taquitos! Who doesn't love them? I've mentioned before that we eat a LOT of Mexican/southwest food, and I just can't get enough of it! Last week I was craving some of that honey lime flavor from the grilled chicken I made a little while ago, and when I found a recipe from Lovely Little Kitchen (seriously, go check out her gorgeous pictures!) on Pinterest, I couldn't wait to try it! These baked honey lime chicken taquitos are really quick to make, and were a big hit with my whole family. I served them with some fresh veggies and fruit for a light and easy dinner. I'm planning to make a big batch for the freezer so we can have them on hand for lazy/busy nights. They are a new favorite around here!

Baked Honey Lime Chicken Taquitos

for the taquitos:
2 cups shredded cooked chicken (rotisserie works great)
juice of one lime
1/4 cup honey
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 cup shredded cheese
8 fajita sized flour tortillas
cooking spray
coarse salt

for the dipping sauce:
1/2 cup sour cream
3 tablespoons green taco sauce
juice of one lime
2 tablespoons fresh cilantro

Preheat the oven to 350. Spray a baking sheet with cooking spray. In a medium bowl, add the lime juice, honey, chili powder, and garlic powder, and whisk to combine. Toss the chicken in the sauce until coated. Spread 1/8 of the filling across the middle of each tortilla in a thin line, then sprinkle with cheese. Roll up tightly and place seam-side down on the prepared baking sheet. Spray with cooking spray and sprinkle with salt. Bake 10-15 minutes, or until lightly golden brown.

While the taquitos are baking, combine the sour cream, green taco sauce, lime juice, and cilantro in a food processor or blender and blend until smooth. Serve warm taquitos with dipping sauce and enjoy!

adapted from Lovely Little Kitchen

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