Thanksgiving is here. Granted. But so is my appetite for sweet potatoes and that never goes away! Stepping in for our normal recipe reaconteur, I thought I would post a simple side dish how-to for these table favorites.
INGREDIENTS
Makes 3 cups
* 2 medium sweet potatoes, peeled and cut into 2-inch chunks
* 1/2 cup half-and-half
* 3 tablespoons butter
* 2 tablespoons light-brown sugar
* Coarse salt and ground pepper
DIRECTIONS
1. Set a steamer basket in a large saucepan. Fill with enough water to come just below basket; bring to a boil, then reduce to a gentle simmer. Place sweet potatoes in steamer basket and cover; steam until tender, 15 to 25 minutes. Drain, and return to saucepan.
2. Meanwhile, in a small saucepan, bring half-and-half, butter, and brown sugar to a simmer, stirring to combine; remove from heat. Add to drained sweet potatoes, and mash just until smooth; season with salt and pepper.
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Food
Green Beans
This is a green bean recipe that can replace the traditional green bean casserole.
Ingredients:
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Directions:
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
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Ingredients:
2 pounds green beans, ends trimmed
1 tablespoon extra-virgin olive oil
3 tablespoons butter
2 large garlic cloves, minced
1 teaspoon red pepper flakes
1 tablespoon lemon zest
Salt and freshly ground black pepper
Directions:
Blanch green beans in a large stock pot of well salted boiling water until bright green in color and tender crisp, roughly 2 minutes. Drain and shock in a bowl of ice water to stop from cooking.
Heat a large heavy skillet over medium heat. Add the oil and the butter. Add the garlic and red pepper flakes and saute until fragrant, about 30 seconds. Add the beans and continue to saute until coated in the butter and heated through, about 5 minutes. Add lemon zest and season with salt and pepper.
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Nacho Tacos
As we approach the holiday season our lives only become more busy. Dinner prep is given less time. But who wants to eat fast food every night? Why not try these easy Nacho Tacos?
Prep Time: 10 min. Cook Time: 15 min. [Full Story »]
Prep Time: 10 min. Cook Time: 15 min. [Full Story »]
Cottage Potatoes
Ingredients:
3 large Idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
paprika
Directions:
Preheat the oven to 350 degrees.
Scrub the potatoes, slice them and put in a pot of boiling water. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently and then put in a greased casserole dish. Dot the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
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3 large Idaho potatoes
1/4 cup butter
1 cup cottage cheese
1/2 onion, diced
salt and pepper
paprika
Directions:
Preheat the oven to 350 degrees.
Scrub the potatoes, slice them and put in a pot of boiling water. Boil the potatoes until tender, then drain and mash them with 2 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently and then put in a greased casserole dish. Dot the remaining 2 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.
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Chinese Noodles
Ingredients:
1 pound rice noodles
1 cup frozen green peas
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon chili paste, or to taste
1 tablespoon peanut butter
1 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh cilantro leaves
Directions:
Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.
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1 pound rice noodles
1 cup frozen green peas
2 tablespoons reduced-sodium soy sauce
2 teaspoons sesame oil
1/2 teaspoon chili paste, or to taste
1 tablespoon peanut butter
1 cup diced roasted red peppers (from water-packed jar)
2 tablespoons chopped fresh cilantro leaves
Directions:
Cook rice noodles according to package directions, adding peas for the last 30 seconds of cooking. In a large bowl, whisk together the soy sauce, sesame oil, chili paste (if using) and peanut butter. Add the diced roasted peppers to the bowl and stir to combine. Drain rice noodles and transfer to the bowl. Toss to combine. Sprinkle chopped cilantro on top and serve warm.
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No Bake Spider Cookies
Here is a fun recipe that the kids can help you make just in time for Halloween.
Ingredients:
1.5 cups semi-sweet chocolate morsels
1 5oz. can chow mein noodles
1 cup salted peanuts
Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low, cook until chocolate melts. Add noodles and peanuts, stirring well. Drop mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Makes about 3 dozen cookies.
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Ingredients:
1.5 cups semi-sweet chocolate morsels
1 5oz. can chow mein noodles
1 cup salted peanuts
Place chocolate morsels in top of double boiler. Bring water to a boil. Reduce heat to low, cook until chocolate melts. Add noodles and peanuts, stirring well. Drop mixture by teaspoonfuls onto greased baking sheets. Refrigerate 8 hours or overnight. Makes about 3 dozen cookies.
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Layered Mexican Chicken
Ingredients:
1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies,
two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
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1 spray(s) olive oil cooking spray
2 pound(s) uncooked boneless, skinless chicken breast
30 oz canned black beans, rinsed and drained
3 cup(s) fat-free sour cream
2 cup(s) shredded reduced-fat Mexican-style cheese, divided
8 oz chopped green chilies,
two 4-oz cans
2 tsp ground cumin
1/2 tsp black pepper
12 medium corn tortilla(s), cut into 2-inch strips
1 cup(s) salsa, mild, medium or hot
Preheat oven to 350ºF. Coat a lasagna pan with cooking spray.
Place chicken in medium saucepan and fill with enough cold water just to cover chicken. Set pan over high heat and bring to a boil. Reduce heat to medium and simmer until chicken is cooked through, about 10 to 15 minutes; drain. When chicken is cool enough to handle, cut into 1-inch pieces.
Transfer chicken to a large bowl and add beans, sour cream, 1 cup of shredded cheese, chilies, cumin, and pepper; mix well and set aside.
Arrange half of tortillas in bottom of prepared lasagna pan, overlapping pieces to cover surface. Top tortillas with half of chicken mixture, layer with remaining tortillas and then top with remaining chicken mixture. Sprinkle with remaining cup of cheese.
Bake until filling is bubbly and cheese is melted, about 30 minutes. Let stand 5 minutes before slicing into 12 pieces. Serve with salsa on the side.
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Macaroni and Cheese Casserole
Ingredients:
8 oz. macaroni, cooked
1lb. cheddar cheese, grated
1/2 cup chopped onions, sauteed
1 can sliced mushrooms
1 small jar chopped pimento
1 can cream of mushroom soup
1 cup mayonnaise
1 cup milk
1/2 stick of butter
Mix cooked macaroni, cheese, onions, mushrooms and pimento. Mix soup and mayonnaise together and add to macaroni. Mix in the milk. Place mixture in baking dish. Dot with butter and bake at 350 degrees for 45-50 minutes. [Full Story »]
8 oz. macaroni, cooked
1lb. cheddar cheese, grated
1/2 cup chopped onions, sauteed
1 can sliced mushrooms
1 small jar chopped pimento
1 can cream of mushroom soup
1 cup mayonnaise
1 cup milk
1/2 stick of butter
Mix cooked macaroni, cheese, onions, mushrooms and pimento. Mix soup and mayonnaise together and add to macaroni. Mix in the milk. Place mixture in baking dish. Dot with butter and bake at 350 degrees for 45-50 minutes. [Full Story »]
Shrimp Burgers
Shrimp Burgers
1.25 lb. unpeeled, medium-size shrimp (31/40 count)
1 large egg, lightly beaten
1 tbsp. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground red pepper
3 tbsp. finely chopped celery
2 tbsp. chopped green onion
1 tbsp. chopped fresh parsley
1.25 cups crushed cornbread crackers
4 kaiser rolls
Sweet 'n' Spicy Tartar Sauce (see recipe below)
Sweet 'n' Spicy Tartar Sauce
1 cup mayonnaise
2 tbsp. chopped fresh parsley
2 tbsp. horseradish
1.5 tsp. cajun seasoning
1.5 tsp. lemon juice
1/4 tsp. paprika
Peel shrimp; devein, if desired. Cut each shrimp into thirds.
Line a 15x10 pan with aluminum foil. Coat with cooking spray.
Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crumbs. Shape into 4 burgers. Place on prepared pan and chill 1 to 24 hours.
Transfer to freezer and freeze 30 minutes.
Grill burgers to your liking. Place on buns with tartar sauce.
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1.25 lb. unpeeled, medium-size shrimp (31/40 count)
1 large egg, lightly beaten
1 tbsp. mayonnaise
2 tsp. lemon juice
1/2 tsp. salt
1/8 tsp. ground red pepper
3 tbsp. finely chopped celery
2 tbsp. chopped green onion
1 tbsp. chopped fresh parsley
1.25 cups crushed cornbread crackers
4 kaiser rolls
Sweet 'n' Spicy Tartar Sauce (see recipe below)
Sweet 'n' Spicy Tartar Sauce
1 cup mayonnaise
2 tbsp. chopped fresh parsley
2 tbsp. horseradish
1.5 tsp. cajun seasoning
1.5 tsp. lemon juice
1/4 tsp. paprika
Peel shrimp; devein, if desired. Cut each shrimp into thirds.
Line a 15x10 pan with aluminum foil. Coat with cooking spray.
Stir together egg and next 4 ingredients until blended; stir in celery, green onion and parsley. Fold in shrimp and cracker crumbs. Shape into 4 burgers. Place on prepared pan and chill 1 to 24 hours.
Transfer to freezer and freeze 30 minutes.
Grill burgers to your liking. Place on buns with tartar sauce.
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Ham and Caramelized Onion Grilled Cheese
Ingredients:
1 large onion
1/4 tsp. sugar
pinch salt
4 tsp. spicy brown mustard
3 tsp. horseradish
2 tsp. honey
8 slices light whole-wheat bread
12 slices light ham
4 slices low-fat swiss cheese
Coat medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Add onion, sugar and salt to skillet; cover. Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
Stir together mustard, horseradish and honey; set aside.
Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread. Place 2 tbsp. onions on top of the ham, then place 1 slice cheese on top of the onions. Place 4 remaining bread slices over cheese.
Spritz both sides of sandwich with nonstick cooking spray and cook in a nonstick skillet over medium heat for 5 to 8 minutes or until cheese has melted, turning halfway through.
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1 large onion
1/4 tsp. sugar
pinch salt
4 tsp. spicy brown mustard
3 tsp. horseradish
2 tsp. honey
8 slices light whole-wheat bread
12 slices light ham
4 slices low-fat swiss cheese
Coat medium-size nonstick skillet with nonstick cooking spray and place over medium heat. Add onion, sugar and salt to skillet; cover. Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
Stir together mustard, horseradish and honey; set aside.
Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread. Place 2 tbsp. onions on top of the ham, then place 1 slice cheese on top of the onions. Place 4 remaining bread slices over cheese.
Spritz both sides of sandwich with nonstick cooking spray and cook in a nonstick skillet over medium heat for 5 to 8 minutes or until cheese has melted, turning halfway through.
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Layered Mexican Dip
Ingredients:
2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans , preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar
Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with chips.
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2 teaspoons olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5-ounce) can black beans , preferably low-sodium, drained and rinsed
1 tablespoon minced chipotle pepper in adobo
4 tablespoons lime juice
1/4 teaspoon ground cumin
1 tablespoon water
1/2 teaspoon salt
2 cups corn kernels (10-ounce box frozen corn)
1/4 cup chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced scallion
1 tablespoon finely diced jalapeno pepper, optional
3/4 cup shredded extra-sharp Cheddar
Directions
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste.
Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with chips.
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Blue Cheese Burgers
It's time for football and that means it's time for tailgating food!
Here is an easy hamburger recipe that is sure to please.
Ingredients:
1 lb. ground beef
1/2 tbsp. garlic powder
1/2 tbsp. cayenne pepper
1/2 tbsp. oregano
6 oz. blue cheese
hamburger buns
*Note-these burgers have a kick to them. If you would like to make them not as hot, I would use 1/4 tbsp. of cayenne pepper.
Season beef with cayenne pepper, garlic powder and oregano. For beef into patties. Divide each into two and flatten both. Place blue cheese on one patty and top with the other. Pinch edges to seal. Grill the burgers and enjoy.
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Here is an easy hamburger recipe that is sure to please.
Ingredients:
1 lb. ground beef
1/2 tbsp. garlic powder
1/2 tbsp. cayenne pepper
1/2 tbsp. oregano
6 oz. blue cheese
hamburger buns
*Note-these burgers have a kick to them. If you would like to make them not as hot, I would use 1/4 tbsp. of cayenne pepper.
Season beef with cayenne pepper, garlic powder and oregano. For beef into patties. Divide each into two and flatten both. Place blue cheese on one patty and top with the other. Pinch edges to seal. Grill the burgers and enjoy.
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Chicken Salad/Vegetable Pasta
Chicken Salad:
Ingredients:
2 cups cooked shredded chicken, cold
1 cup chopped celery
1 cup chopped onion
1 Tablespoon lemon juice
Salt and pepper to taste
3/4 cup mayonnaise
2 hard-boiled eggs, chopped (optional)
Mix chicken, celery, onion, lemon juice, salt and pepper. Add mayonnaise, mix well. Fold in chopped eggs, blending throughout. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves.
Vegetable Pasta Salad:
Ingredients:
1 (16 ounce) package uncooked tri-color spiral pasta
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
Chill before serving. [Full Story »]
Ingredients:
2 cups cooked shredded chicken, cold
1 cup chopped celery
1 cup chopped onion
1 Tablespoon lemon juice
Salt and pepper to taste
3/4 cup mayonnaise
2 hard-boiled eggs, chopped (optional)
Mix chicken, celery, onion, lemon juice, salt and pepper. Add mayonnaise, mix well. Fold in chopped eggs, blending throughout. Serve on rolls, in a hollowed out tomato, or on a bed of crisp lettuce leaves.
Vegetable Pasta Salad:
Ingredients:
1 (16 ounce) package uncooked tri-color spiral pasta
2 stalks celery, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper
1 pint grape tomatoes, halved
1/2 cup chopped green onion
1 (16-ounce) bottle Italian-style salad dressing
1/2 cup grated Parmesan
Cook pasta in large pot of boiling water until al dente. Rinse under cold water, and drain.
Mix, celery, peppers, tomatoes, and green onion together in large bowl. Add the cooled pasta and mix together. Pour the dressing over mixture, add the Parmesan and mix well.
Chill before serving. [Full Story »]
Baked Pork Chops Teriyaki
Pork-the other white meat. I use boneless pork chops for this recipe.
6 pork chops
1 onion, thinly sliced
3/4 cup Kikkoman Teriyaki Baste and Glaze
1 tbsp. chili powder
1 tbsp. lemon juice
1/4 cup water
Pre-heat oven to 350. Arrange pork chops, side by side in casserole dish, sprinkle with onion slices. Combine in bowl; baste and glaze, chili powder, lemon juice and 1/4 cup water; pour over chops and onion slices. Cover and bake for about 1 hour and 15 minutes or until chops are tender. [Full Story »]
6 pork chops
1 onion, thinly sliced
3/4 cup Kikkoman Teriyaki Baste and Glaze
1 tbsp. chili powder
1 tbsp. lemon juice
1/4 cup water
Pre-heat oven to 350. Arrange pork chops, side by side in casserole dish, sprinkle with onion slices. Combine in bowl; baste and glaze, chili powder, lemon juice and 1/4 cup water; pour over chops and onion slices. Cover and bake for about 1 hour and 15 minutes or until chops are tender. [Full Story »]
Taco Soup
I know it's early for soup, but this is wonderful. You can make it as mild or hot as you like.
Enjoy! This makes a lot, so either invite friends over or shorten the recipe.
Ingredients:
2lbs. ground turkey or beef
1 chopped onion
Two 1/2 oz. pkgs. of Hidden Valley Ranch dry dressing
Two 1.25 oz. pkgs. of taco seasoning
16 oz. can of black beans, undrained
16 oz. can of pinto beans, undrained
16 oz. can of kidney beans, undrained
10 oz. can of Rotel tomatoes
16 oz. can of stewed tomatoes, chopped
16 oz. can of white corn, undrained
2 cups of water
Cook meat and onion together until meat is browned. Drain off grease. Stir ranch dressing and taco seasoning mix into the meat. Add remaining ingredients with juices from all. Add water. If mixture is too thick, add more water. Simmer 2 hours. A crock pot works very well with this recipe. Garnish with sour cream, cheese, sliced onion and jalapenos if desired. Serve with tortilla chips.
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Enjoy! This makes a lot, so either invite friends over or shorten the recipe.
Ingredients:
2lbs. ground turkey or beef
1 chopped onion
Two 1/2 oz. pkgs. of Hidden Valley Ranch dry dressing
Two 1.25 oz. pkgs. of taco seasoning
16 oz. can of black beans, undrained
16 oz. can of pinto beans, undrained
16 oz. can of kidney beans, undrained
10 oz. can of Rotel tomatoes
16 oz. can of stewed tomatoes, chopped
16 oz. can of white corn, undrained
2 cups of water
Cook meat and onion together until meat is browned. Drain off grease. Stir ranch dressing and taco seasoning mix into the meat. Add remaining ingredients with juices from all. Add water. If mixture is too thick, add more water. Simmer 2 hours. A crock pot works very well with this recipe. Garnish with sour cream, cheese, sliced onion and jalapenos if desired. Serve with tortilla chips.
[Full Story »]
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