Stuffed Pork Tenderloin with Spruce Tips and Orange Glaze

A moist and juicy pork tenderloin becomes sublime when stuffed with fresh spruce tips, raisins, and zesty orange, then glazed with the flavourful roasting liquid.

roasted pork tenderloin with spruce tips

I waited and waited for the spruce trees to start forming their soft new growing tips, walking out almost daily to check for those thickening buds. Then, somehow I blinked and missed a day or two, and *k*a*p*o*w!#! — spruce tip explosion! The tips of all the branches were loaded with fat feathery brushes bursting out of their papery husks.

spring's new spruce tips

Isn’t that how life is? We wait and wait for something to happen, and then before we know it, it’s almost over. I’m feeling quite nostalgic and dealing with the bittersweetness of children growing up, so you’ll have to bear with me if I sound a little sappy and sad. Today is my baby’s (big, muscular, sometimes smelly, teenage boy baby, but still . . . forever my baby) last day of classes for high school. Just exams left. This morning I packed my last school lunch. (Yes, I still packed his lunches. It was my labour of love. I am a big suckie.)

I’m sure every parent has lamented at some time in their life Where did the time go? Yesterday I was watching them take their teetering first steps on the kitchen floor, and today I’m watching them take their confident first steps into the wide world of adulthood.

tree ready for spruce tip harvest close up of spruce tips


The short season of fresh spruce tips to add flavour to spring dishes is almost over. You can still use the them, even when they are opened but still tender and lighter green than the rest of the branches, like the photos in this post about baked rhubarb with spruce tips – yes, spruce tips are divine when roasted with rhubarb. They are also amazing when quickly sauteed with juicy mushrooms or asparagus, and absolutely divine with new potatoes and cream. You can even use spruce tips to make flavoured salt or vinegars. Think of them as a unique, exotic herb (which is only as far away as your back yard – or maybe that little patch of forest outside of town).

bowl of spruce tips slipped out of their paper husks

In addition to being full of vitamin C, spruce tips add a unique herbal, citrus-y, rosemary-ish, flavour to foods. If they are new to you, try them and have some fun with them.

* * * * *

Kitchen Frau Notes: I’ve also used this same stuffing mixture, doubled, to stuff a pork loin roast – wonderful. Cut and tie the roast the same way, bake a little longer.

Make sure not to overcook this lean cut of pork. Cooking temperature for pork has been lowered and it is now considered safe to cook it so it is still slightly pink inside, like beef. When in Europe last year we ate a type of pork tartare which is common in Germany, and absolutely delicious.

  pork tenderloin stuffed with spruce tips and orange

Stuffed Pork Tenderloin with Spruce Tips, Raisins, and Orange Glaze

  • 1 pork tenderloin, 1 to 1¼ lbs (450-550gms)
  • ¼ cup spruce tips
  • ¼ cup raisins
  • 1 tablespoon honey
  • 2 tablespoons olive oil, divided
  • zest of half an orange (preferably organic)
  • juice of 1 orange, divided
  • fine sea salt
  • pepper
  • ¼ cup white wine
  • 5 twelve-inch (30cm) pieces of cotton kitchen twine

Preheat the oven to 375°F.

Remove and discard the silverskin from the pork tenderloin. It’s the silvery sheath of tendon attached to the top third of one end of the tenderloin. Slide a thin sharp knife underneath it and slice it off, taking as little meat off as possible.

removing the silverskin from the pork tenderloin discard the silverskin

Make a cut lengthwise down the center of the tenderloin, being careful not to cut all the way through (leave about ¼ inch uncut).

cut down center of tenderloin

Then cut horizontally down the center of each cut side, again being careful not to cut all the way through.

slit down each side of cut tenderloin

cut the tenderloin to make four ridges

Open up the cut tenderloin and lay it flat. You should have four ridges running lengthwise down the length of it. Using a meat hammer or other heavy object, pound the ridges to even out the thickness and produce one large flattish cutlet.

pound tenderloin to flatten it ingredients for spruce tip stuffing

Chop the spruce tips, place them in a bowl. Chop the raisins, and add them to the spruce tips. Add the grated orange zest, honey, one tablespoon of the olive oil, one tablespoon of the orange juice, and ¼ teaspoon each of salt and pepper. Mix to combine. Spread this stuffing mixture over the flattened tenderloin to within ½ inch (1cm) of the edges.

spread the spruce tip stuffing on the flattened tenderloin

Roll up the tenderloin starting at the long edge. Tie evenly with the kitchen twine, then trim the ends of the twine.

rolled and tied stuffed pork tenderloin

Place the rolled and tied bundle in a roasting tin or baking pan just slightly shorter than the meat, about 10 inches (26cm) long.

stuffed roast tenderloin ready for the oven

Squeeze the rest of the orange juice over the tenderloin, then pour over the wine. Drizzle with the remaining tablespoon olive oil, and sprinkle liberally with salt and pepper.

Place the roasting pan, uncovered, into the preheated oven.

Roast for about 35 minutes, or until a thermometer inserted in the middle reads 150°F. It will continue to cook as it rests. Don’t let it overcook, or it will dry out.

baked roast stuffed tenderloin

Remove the pan from the oven and set the tenderloin on a plate. Tent it with foil and let it rest for 5 minutes.

Pour the pan juices into a small saucepan and bring to a boil. Continue to boil until they are syrupy and reduced to about 2 or 3 tablespoons, watching carefully that they don’t go too far and burn.

Slice the meat, arrange the slices on a platter and pour over the reduced pan juices. Decorate with orange wedges, spruce tips, and raisins, if desired.

Serves 4.

 Guten Appetit!

You might also like:

Honey Mustard and Three Seed Encrusted Pork Tenderloin

Herb Stuffed Barbecued Pork Chops

Pork Chops with Saskatoon Chutney

Buttery Sauteed Mushrooms with Spruce Tips and Chives

* * *

My little cooking buddy Meredith helped me pick the spruce tips:

picking spruce tips

Posted in Canadian Food Experience Project, Meats, Spruce Tips | Tagged , , , , , , , , , | 2 Comments

Lobster Salad with Charred Corn and Tomatoes

An elegant summer splurge – lobster salad with smoky charred corn and juicy tomatoes.

lobster salad with lobster

What do you do when you come home from a fancy dinner with two dripping boiled lobsters in a plastic bag?

You thank your lucky stars for the gift and make a lovely, summery, lobster salad.

Because here in landlocked northern Alberta, any kind of fresh seafood is a treat to be celebrated. Since our lobsters need to be flown in from the east coast, they are a delicacy reserved for special occasions. I find it funny to think that lobster used to be a food for the poor in coastal regions, fed to indentured servants and prison inmates (much to their displeasure) and we consider it such a luxury food now. What would they have thought if they’d heard the exorbitant price we pay for a few chunks of that spiny crustacean’s sweet flesh?

dueling lobsters

doing the lobster happy dance

As to why we came home with two boiled lobsters? We attended the Rotary fundraising Lobsterfest and auction in Spruce Grove  a couple weeks ago, and rather than deal with the messy lobsters at the dinner, they serve a tasty buffet, then send every guest home with a cooked lobster in a bag at the end of the evening. No complaints here – we had this delicious lobster salad to enjoy the next day.

* * * * *

Kitchen Frau Notes: If your lobsters are not already cooked, bring a large stock pot of water to a boil. Drop the live lobsters into the boiling water (you can place them into the freezer for an hour first to numb them, if you are bothered by boiling them live). Start timing as soon as the lobsters hit the pot, and boil for seven minutes for the first pound (454gms) plus three minutes for every pound after that.

The 10 -12 minutes recommended in the video link below is too long for small lobsters – I know from experience – and the lovely, and very expensive, lobster meat can get tough and chewy. (We splurged on a feed of  smallish lobsters for our daughter’s graduation and learned our lesson; next time – seven minutes!)

The fleshy, oblong Roma or Italian tomatoes work best for this lobster salad, since they are much less watery than regular tomatoes. If you can’t find Roma tomatoes, use regular tomatoes, but cut them in half crosswise first, and remove most of the seeds and juice.

a lovely plateful of lobster salad

Summer Lobster Salad with Charred Corn and Tomatoes

  • meat from 2 cooked lobsters (about 12 oz/350gms)
  • 2 cups corn kernels (about 3 medium cobs)
  • 4 large roma/Italian plum tomatoes (about 1 lb/450gms)
  • ½ cup (120ml) sliced chives or green onions
  • ½ cup (120ml) good quality mayonnaise
  • ¼ cup (60ml) Greek yogurt
  • grated rind of half a lemon
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Remove the meat from the lobsters. (See this video on how to remove lobster meat easily.) Cut the lobster meat into bite-sized chunks.

removing the meat from the shells for the lobster salad

Char the corn. If using fresh whole cobs, barbecue them, turning the cobs until there are char marks on each side. If using frozen kernels, defrost the kernels (you can run cold water over them in a strainer until they are defrosted) and drain them well. Dab them dry with a paper towel to remove as much moisture as possible. Then toast them, without oil, in a heavy skillet (like cast iron) set over medium-high heat, stirring occasionally, until a good portion of the kernels have dark brown spots on them.

pan-charred corn for lobster salad

Let cool and add to the lobster meat in a large bowl.

Core and dice the tomatoes into bite-sized pieces. Cut the chives or green onions. Add them to the lobster and corn.

lobster salad ready for dressing

In a small bowl, stir together the mayonnaise, yogurt, lemon zest, lemon juice, salt and pepper.

Add to the salad ingredients, and toss gently to coat everything with dressing. Chill if desired, or serve right away, garnished with more chopped chives or green onions. Serve with extra lemon wedges.

Serves 4.

Guten Appetit!

 You might also like:

Shrimp Salad with Lemon Dill Dressing

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Asparagus Shrimp and Potato Salad with a Creamy Lemon Tarragon Dressing

Fish ‘n Chip Sticks with Easy Tartar Sauce

Butter Fish – Why Not?

Posted in Fish & Seafood, Salads & Dressings | Tagged , , , , , , | 2 Comments

Sorrel Soup (Sauerampfer Suppe) Makes me Smile

Clean, simple ingredients showcase the sprightliness of a classic sorrel soup.

a bowl of creamy spring sorrel soup

When we were children growing up in British Columbia, we gathered wild sorrel growing in the ditches along our country road. Nibbling the mouth-puckeringly sour leaves was a pleasure akin to chewing rhubarb stalks – and a test of our toughness. “Nah – it’s not sour at all. Watch me eat this whole leaf.” You didn’t want to show your weakness by stuffing less leaves into your mouth than your cohorts, or heaven-forbid, to pucker-up while chewing.

When my children were little they always played a game of bringing me a piece of sorrel leaf to eat, telling me it was spinach or a sweet stevia leaf, then waiting – trying to look nonchalant – while I took a nibble. I’d make a great show of taking a big bite, then puckering up and making horrible sounds when I chewed the sour, lemony leaves. They’d roll on the ground, giggling, gleefully triumphant that they’d fooled mommy again.

So, sorrel makes me smile.

And it also makes me smile because I remember the wonderful creamy-tangy flavour of my Oma Bose’s sorrel soup. I can’t ask her any more how she made it, but I think I’ve come close. She may have made it with bacon, and I have too sometimes. She also may have stirred a bit of sour cream in at the end, but the sorrel adds a lovely kind of tang by itself. This simple creamy version seems right to me.

bowl of sorrel soup

The German word for sorrel is Sauerampfer, but our family called it Sauer-rampel. I’m not sure if that’s some kind of dialectal variation, or just our own weird distortion of the word. Either way, it is an easy herb to grow, and like lovage, will take care of itself and provide you with one of the first green shoots to poke its tips from the ground in the spring. Throw a handful of sliced sorrel leaves into a salad to add bursts of lemony brightness.

sorrel is the first herb to pop out of the ground in the spring

Ever since I’ve had a garden, I’ve always had a patch of sorrel growing in an undisturbed corner. French Sorrel is the best variety for flavourful tender leaves, and if you can buy a started plant or get a piece from a friend, it is quicker than starting it from seed. It’s quite a respectful plant – coming back year after year, not growing wildly out of control. If I keep pinching out the flowering stalks, it rewards me with tart leaves to jazz-up summer salads or to make my Oma’s lovely sorrel soup, all summer long.

* * * * *

Kitchen Frau Notes: Homemade chicken stock is the best in soups, but a good quality purchased one will work here, too.

bowl of sorrel soup with chives

Creamy Sorrel Soup

  • 2 tablespoons butter
  • 2 onions, diced (about 2 cups/500ml)
  • 1 cup (240ml) diced celery
  • ½ teaspoon salt, plus more to taste
  • ¼ teaspoon ground white pepper
  • 1 lb (450gms) potatoes, peeled and diced (2 generous cups, diced)
  • 4 cups good quality chicken stock
  • 1 bay leaf
  • 2 tablespoons sweet rice flour (or all purpose flour)
  • ½ cup (120ml) light cream
  • 4 cups (4 oz/115gms) chopped sorrel leaves
  • a dollop of sour cream to serve (optional)

Heat the butter in a large, heavy bottomed saucepan. Add the diced onions, celery, salt, and pepper, and saute until soft and translucent, 5 to 10 minutes.

While the vegetables are sauteing, peel the potatoes and dice them into ½ inch (1cm) cubes.

Add the potatoes, chicken stock, and bay leaf to the onions. Bring to a boil, then turn the heat to low, cover, and simmer for 15 minutes.

Whisk together the rice flour and cream until there are no lumps (or shake it vigorously in a small jar, if using regular flour).

Whisk the flour slurry into the soup. Bring just to a boil. Trim the stems from the sorrel leaves and discard them. Chop the leaves coarsely and add the sorrel to the soup. Heat just until the first bubbles start appearing. The sorrel leaves will turn from bright green to olive green immediately upon hitting the soup – it’s a fun transformation to watch. Taste and add more salt and pepper if it needs it.

Serve with a dollop of sour cream or a few crumbles of bacon, if desired.

Serves 6.

Guten Appetit!

You might also like:

Baked Potato Soup

Potatoes with Spruce Tips and Cream

Lovage Souffle

Posted in Gardening, German Cooking, Herbs, Potatoes, Soups & Stews | Tagged , , , | 4 Comments

How To Make Homemade Deodorant – Simple, Natural and Effective

Make your own all-natural, homemade deodorant with ingredients from your kitchen – it’s quick to make, works like a charm, and you never need to use a chemical-laden commercial concoction again!

Homemade Deodorant

Today we’re going to talk about something that’s easy to make, but it’s not food (even though you could eat it).

I’ve been ‘cooking’ this up in my kitchen for several years now and thought it was time to let you in on it, even though it relates to one of those hush-hush topics – body odour!!!

And, yes, I know this is a food blog, but really, most of the ingredients are found in my kitchen, so I think it qualifies. (If you wanted to eat it – you could, but then you’d just have to go and make some more to use for your armpits!)

I’d been using non-aluminum deodorant for many years, but still, when looking at the ingredients list I’d cringe reading all the unpronounceable words of supposedly healthy alternatives. Some studies have linked aluminum in antiperspirants and deodorants to breast cancer and Alzheimer’s Disease, and other studies have proven inconclusive. So until the experts decide whether or not it is safe to apply products containing aluminum and other toxic chemicals to the largest organ in our body, the skin, to be absorbed into our systems, I think I’ll just stay away from all that nasty stuff as much as I can.

The last couple years I’ve been making my own deodorant and I’ve been thrilled with how well it works – not only on my delicate feminine ‘glow’ (ha-ha) but on my husband’s manly sweats, too. This all-natural, homemade deodorant doesn’t stop perspiration, since it’s not an antiperspirant (in which the aluminum molecules plug the pores so the perspiration, and toxins, can’t come out through the skin in the armpits – how good is that?), but it does a wonderful job of retarding bacterial growth and neutralizing underarm odour – which is the main idea.

make a terrycloth holder for homemade deodorant cake

Don’t worry about the idea of beeswax or honey being sticky under your arms, or the coconut oil being oily – when combined with the baking soda and starch, these ingredients completely forget about their bothersome tendencies.  They get all cozy and smoochy, emulsifying into a creamy paste that glides on smoothly and doesn’t feel sticky at all.

Each ingredient in this recipe has a purpose and helps fight bacteria and odour. You can substitute corn starch or another starch such as potato starch or tapioca starch and it will still work fine, but there is a reason for using arrowroot starch if you can find it – it aids in drawing toxins from the body.

The dab of honey, while also being antibacterial, helps keep the deodorant soft at colder temperatures, while the beeswax keeps it from melting at higher temperatures. A bit of vitamin E, if you use it, helps with skin smoothness and healing (in case of razor burn) and the essential oils are purely for their lovely fragrance, but can be omitted. I like using a black spruce or white pine essential oil for the men in my family, and use a more floral aroma for my own deodorant – it’s fun to try different ‘flavours’.

But aside from all that – this homemade deodorant just WORKS. Period.

Don’t just take my word for it. Here’s the email my youngest sister sent  me after she tried the recipe:

“Hi Sis, Thank-you so much, I’ve made it and it works wonderful. I keep smelling my armpits throughout the day and Nothing!!!! I really didn’t think it would work as well as it does, even the natural stuff I buy doesn’t leave me so stinkless!!!! Thank-you again.
Love, Adelheid.”

* * * * *

Kitchen Frau Notes: I saved empty stick deodorant containers and refill them with the homemade deodorant. I also like to fill silicone muffin liners to make deodorant cakes. I use a small piece of cut-up washcloth to hold the end and just swipe the cake across my armpit to apply it. Or just fill any small, lidded container.

Because coconut oil melts very easily in the summer time (melting point is 25°C), this deodorant can get a little soft on hot days. During the hot months, I place one of the muffin shaped deodorant ‘cakes’ into a small plastic container with a lid, and pinch off a bit of deodorant between my finger and thumb, then apply it under my armpit. Easy-peasy.

homemade deodorant

Homemade Deodorant

adapted from the lovely Chocolate & Zucchini blog

  • 1 tablespoon chopped beeswax (I just hack a bit off a 100% beeswax candle)
  • 3 tablespoons coconut oil
  • 2 tablespoons baking soda
  • 2 tablespoons arrowroot starch (or cornstarch or other starch)
  • 1 teaspoon honey
  • 2 vitamin E capsules (optional)
  • 25 drops essential oil (optional, for scent)
  • empty roll-up deodorant stick, silicone muffin cups, or small lidded container
chopped beeswax for homemade deodorant

you can just shave bits off a 100% beeswax candle and chop them fine

Place the beeswax, coconut oil, baking soda, starch, and honey in a microwave safe dish (like a spouted glass measuring cup).

Microwave for 30 seconds on high. Stir, and microwave for 15 to 30 more seconds. (Start with 15 seconds, add more until just melted.

Or heat it all in a glass or metal bowl set over a pot of simmering water.

Poke the vitamin E capsules with a needle or the tip of a sharp knife, and squeeze in the contents, if you are using them. Add essential oil drops, if using. Stir well until your deodorant is nice and smooth.

add vitamin E and essential oil to homemade deodorant

Let the deodorant cool until it thickens to to a creamy consistency – about 10 to 15 minutes.

filling the containers with homemade deodorant

Pour into empty deodorant sticks, silicone muffin cups, or small containers. Place in the fridge to harden. After hardening, the deodorant can be stored at room temperature.

homemade deodorant cake, with terrycloth holder storing homemade deodorant

Fills one deodorant stick container and two small muffin cups.



You might also like:

 Homemade Cough Syrup

Homemade Ear Drops

Hot Lemon Ginger Tea for Flu andColds

Posted in Health & Body Care, How-to-Basics, Miscellaneous | Tagged , , , , , , | 4 Comments

Cooking with Kids: Sweet Potato Nachos

Load up a plateful of spiced Sweet Potato Nachos with all your favourite toppings for a healthy version of that popular southwest treat.

Cooking with Kids: Sweet Potato Nachos

Cooking With Meredith

Oozing melted cheese, dollops of zesty salsa, olives, bacon, diced avocados, chicken – who doesn’t love a plate piled high with tasty toppings? – only instead of tortilla chips, Meredith and I loaded all those yummy tidbits onto a plateful of spiced, baked, sweet potato rounds.

The meal instantly intensified in healthy vitamins and antioxidants and got an ‘oomph’ in the flavour department.

Cooking with Kids: Meredith's plate full of Sweet Potato Nachos

The only part of this meal that needed adult help was the slicing of the sweet potatoes. Older children could do it with adult supervision, but since the potatoes are hard and large, I did the slicing on a mandoline, although a sharp knife would do the job just as well (maybe not quite as quickly). Meredith did all the rest of the slicing and dicing herself. Once the sweet potato slices are roasting, it’s quick to prepare the rest of the ingredients.

Cooking with Kids: Sweet Potato Nachos, playing with the olives

of course, before you can slice the olives, you need to make finger caps of them!

The beauty of this simple meal is that everyone can customize their own nachos: If you like things spicy, use ‘hot’ salsa or pile on some jalapeño peppers or hot sauce. If you like it mild, forget about the spicy stuff. If you eat vegetarian or vegan, omit any of the meat, and use vegan cheese. If you’re really hungry, make the whole batch for yourself (or maybe share with one other person)!

Cooking with Kids: a plateful of Sweet Potato Nachos

Meredith chose to go without the avocado or yogurt, but piled on the rest of the toppings

You can have a delicious meal on the table in 35 minutes, one that will receive ‘oohs and ahhh’s all around.

* * * * *

Kitchen Frau Notes: For these Sweet Potato Nachos it’s best to choose long thin, orange-fleshed sweet potatoes. If all you can find are those monstrosities often labeled ‘jumbo yams’ you might want to cut them in quarters lengthwise and then slice them, though they might not hold together as well as the thinner ones, since the strip of peel around the outside of each slice helps keep it together once cooked.

It’s easy to scale this recipe for more people – just use more sweet potatoes and more toppings!

Cooking with Kids: Sweet Potato Nachos

Sweet Potato Nachos

  • 2 long orange-fleshed sweet potatoes (1½-1¾lbs/700-800gms total weight)
  • 2 tablespoons olive oil
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons onion powder (granulated onion)
  • ½ teaspoon garlic powder
  • 1 teaspoon salt
  • ½ teaspoon pepper

Toppings of your choice:

  • shredded cheddar cheese (we like ‘extra old’ for flavour)
  • salsa (mild, medium, or spicy, to taste)
  • finely diced cooked chicken
  • crumbled cooked bacon
  • crumbled cooked hamburger or sausage meat
  • sliced black olives
  • diced avocado
  • diced sweet peppers
  • diced fresh tomatoes
  • cooked or canned corn
  • cooked or canned black beans
  • sliced green onions
  • pickled jalapeño pepper rings
  • hot sauce
  • sour cream or Greek yogurt
  • cilantro leaves
  • whatever else your heart (or stomach) desires

Preheat the oven to 425°F. Line 2 large cookie sheets with parchment paper.

Wash and dry the sweet potatoes. Slice them into rounds (best if an adult does this) with a sharp knife or mandoline. The slices should be a little less than ¼ inch thick (about .5 cm).

Place the sweet potato slices into a large bowl. Drizzle them with the olive oil and sprinkle with the seasonings.

Cooking with Kids: Sweet Potato Nachos, Meredith measuring out the oil Cooking with Kids: Sweet Potato Nachos, Meredith adding the spices

Use your hands to toss the slices with the oil and seasonings until all sides are evenly coated. Scoop your hands down the sides of the bowl and bring up handfuls of slices in the middle. Use your fingers to rub any slices that have large clumps of seasonings together with slices that are bare, so that they can spread around the flavour.

Cooking with Kids: Sweet Potato Nachos, Meredith tossing the sweet potatoes with spices

Lay the slices in a single layer on the prepared cookie sheets.

Cooking with Kids: Sweet Potato Nachos, laying out the herbed sweet potato slices

Bake for 15 minutes, then take the cookie sheets out of the oven, and using tongs, turn each of the slices over.

Cooking with Kids: Sweet Potato Nachos, flipping the sweet potatoes

Bake for 15 more minutes.

While the sweet potato slices are cooking, prepare your toppings. Shred the cheese, and slice or dice any toppings that need it. Place each topping in a separate little bowl.

Cooking with Kids: Sweet Potato Nachos, all the toppings

When the sweet potato slices are cooked, lay as many as you want for each person in a single layer on a plate. Top with shredded cheese.

Cooking With Kids: Sweet Potato Nachos, top them with cheese

Microwave the plateful of sweet potato nachos until the cheese is melted (about 1 minute on high) or, if the plate is ovenproof, turn the oven down to 325°F and heat the plateful in the oven until the cheese is melted.

Be careful taking the plate out of the microwave or oven – it’ll be HOT.

Now you can add whatever toppings you’d like on your nachos. Go crazy and pile them high. Don’t forget to drizzle with a bit of salsa. Sour cream or Greek yogurt is nice, too.

Eat them with your fingers and a fork to help things along. Use lots of napkins to wipe up because these Sweet Potato Nachos are fun and just a bit messy to eat.

Serves 4

Guten Appetit!

For a whole lot more great projects to cook with kids, check out my ‘Cooking with Kids’ page.

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Meatzza Pizza

Deluxe Crustless Pizza-ghetti Pie

 Sweet ‘n Spicy Moose Wings (Apricot Sriracha Chicken Wings)

Cooking with Kids: Waffles with Chicken

Posted in Appetizers, Cooking with Kids, Potatoes, Snacks, Vegan, Vegetables, Vegetarian | Tagged , , , , , , , | 2 Comments