Crash Hot Sweet Potatoes

Crash Hot Sweet Potatoes

Serves 4.

One of the best sides I've had in a while.
Source: The Creekside Cook

Ingredients

• 1 & ½ tablespoons light brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground cumin
• ½ teaspoon New Mexico chili powder
• ½ teaspoon smoked sweet paprika
• ¼ teaspoon onion powder
• ¼ teaspoon chipotle chili powder
• ⅛ teaspoon granulated garlic
• 10 coarse grinds of black pepper
• 2 medium to large sweet potatoes
• 2 tablespoons melted butter
• 2 tablespoons olive oil

1. Set a 3 quart sauce pan of water with a teaspoon of kosher salt on a medium flame until it begins to simmer.
2. Oil a large baking sheet, or cover with parchment paper.
3. In a small bowl, mix together all of the dry spices, and set aside
4. Peel the sweet potatoes, and cut into 1 & ½ inch thick slices.
5. When the water is simmering, add the potato slices and cook for around 10 minutes, until the slices are getting a little soft.
6. Remove the slices to a cooling rack. You can leave them on the rack until they cool off and the outsides are dry, or if you are in a hurry, blot all of the moisture from the surface of the slices. This is important – they have to be dry on the outside or they won’t get crispy.
7. Start the oven preheating to 400º
8. Lay the slices of sweet potato on the prepared pan, and use a water glass to gently compress each slice – you want them to flatten out and the edges should get kind of ruffly.
9. Mix the butter and oil together.
10. Using a pastry brush or the back of a spoon, spread a thin layer of the oil and butter mixture on each slice.
11. Sprinkle some of the spice mixture over each slice, and press onto the surface lightly so that it sticks to the potato slices.
12. Gently turn oven each slice, and repeat the oil/butter and dry spice application as you did on the first side.
13. Roast in the oven for about 15 minutes, until the bottom of the slices is getting caramelized and crispy.
14. Carefully flip over each slice and roast another 10 minutes or so, until both sides are crispy and the spice mixture has melted together and turned all nicely brown.
15. Serve immediately.

Gina's Salad

Gina's Salad

An extremely delicious salad.
Source: my friend, Gina

salad:
herb blend greens 
1 endive, quartered and sliced thinly
1 apple (matchsticks)
dates (small chop)
goat cheese

dressing:
2 Tbsp. cider vinegar
1 Tbsp. lemon juice
1 Tbsp. honey or agave (I used agave)
2 tsp. dijon mustard
1/2 shallot, finely minced
1/3 cup olive oil

Top greens with endive, apple, dates, and goat cheese.  Mix together dressing and pour atop greens.  Toss and serve.

Easy Crockpot Applesauce

Easy Crockpot Applesauce

An easy, delicious applesauce. 
Slightly adapted from: One Organic Mama

15 apples of your choice
2 cups water (approximately)
3 t. cinnamon
1/4 t. ground nutmeg
1/4 t. ground cloves
***I added 1/4 cup brown sugar to sweeten it up a bit

Cut and core apples.  I cut them in half, in half again, and then cored them.  Go ahead and leave the skins on, because it is waaayyy easier, they add nutrition, and you won't be able to taste them in the end.

Cover the bottom of your crock pot with about 1/2-1" of water, add apples and spices (and sugar if using), and mix up.  Cook on high for about 4 hours.

Once your apples are soft, use your immersion blender to puree.  Let cool and serve, store, or can.

Spinach Salad with Apples, Dates, & Goat Cheese

Spinach Salad with Apples, Dates, & Goat Cheese

Serves 6.

This salad is super easy to throw together and tastes amazing.  The only prep needed is some chopping.  The delicious store-bought dressing makes it a breeze.

Large box of fresh spinach
Container crumbled goat cheese.
2 Granny Smith apples, chopped
6 large dates, chopped
Marzetti Simply Dressed balsamic dressing

Fill salad bowls with spinach.  Top with crumbled goat cheese, apples, and dates.  Serve with balsamic dressing.

Green Bean "Fries"

Green Bean "Fries"

Serves 4.

Delicious!  My new go-to for green beans.
Slightly adapted from: Adventures of a Gluten-Free Mom

1-lb. Green Beans (blogger suggested Trader Joe's Haricot Verts which are thin, crispy and already prepped for you)

1 Tbs. olive oil, melted (or enough to lightly coat the green beans)

1 tsp. Kosher Sea Salt (or to taste)

2 cloves fresh Garlic, minced

Preheat oven to 400 deg. F.

Rinse, trim and pat dry the green beans (if it hasn't been done already).

Place green beans on a baking sheet and toss with oil, salt and garlic. Spread green beans in an even layer.

Bake for about 10 minutes if you like your green beans al dente, longer if you prefer your green beans soft. Serve and enjoy!

Buffalo Chicken Pasta Salad

Buffalo Chicken Pasta Salad

Serves 6.

I added some Ranch to make this dish a little milder, and reduced the amount of blue cheese after realizing it was a bit overwhelming.  It's rich  with the recommended 1-1/2 cups, but if that's your groove, then go for it! 
Slightly adapted from: The Girl Who Ate Everything

8 ounces small uncooked pasta (such as penne)
1/2 cup Frank’s hot sauce
1/2 cup olive oil
1/8 cup Ranch dressing
1 tablespoon lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon celery salt
2 cups precooked chicken or rotisserie chicken, chopped
3/4 cups crumbled blue cheese
1 cup carrots, chopped
1 cup celery, chopped
(optional) 1/2 cup red onion, chopped

Cook pasta according to package directions to al dente in adequately salted water. Drain and rinse thoroughly with cold water (If serving hot don't use cold water).

While pasta is cooking, whisk together hot sauce, oil, lemon juice, garlic powder, onion powder, and celery salt in small bowl until well combined.

Place the pasta in large mixing bowl. Stir in chicken, blue cheese, carrots, celery, and onion (optional). Slowly mix in desired amount of dressing. You may not want to use all of the dressing.
Can be served cold or hot. If serving cold, refrigerate until ready to serve.

Garden Vegetable Tart

Garden Vegetable Tart

Serves 4-6.

Use up the last of those garden veggies for this delicious tart!  We all loved it!  It can be served as a side dish or main dish.
Slightly adapted from: Better Homes and Gardens, August 2012

1 frozen puff pastry sheet (half a 17.3-oz. package)
2 ears of fresh sweet corn
1 medium zucchini, thinly sliced lengthwise
1 pint cherry tomatoes
1/4 cup tomato paste
1/4 cup water
4 oz. fresh mozzarella, thinly sliced
Crushed red pepper and dried basil (optional)

Preheat oven to 425 degrees.  On a lightly floured surface, roll puff pastry to a 14x10-inch rectangle; transfer to a baking pan.  Prick pastry all over with a fork.  Bake 10 minutes, until center is set.  Remove from oven; lightly press center with spatula.

Meanwhile, wrap cleaned corn in waxed paper.  Microwave for 2 minutes.  Cut corn kernels off the cob.  Add corn, zucchini, and tomatoes into a saucepan and saute with olive oil over medium heat until tender, 5-7 minutes.

In a small bowl, whisk together the tomato paste and water; spread on puff pastry.  Top pastry with cheese and vegetables.  Bake tart 10 minutes, until pastry is golden and cheese is melted.  Top with red pepper and basil.

Fast & Spicy Thai Noodles

Fast & Spicy Thai Noodles

Serves 8.
When I tried this, I had to have the recipe!  And it's so easy to make!  A great substitute for traditional pasta salad.  Be careful, it's got a zing to it!
Source: a friend's mom :)

1 lb. chunky pasta, such as farfalle
½ cup extra virgin olive oil
(2)  11 ½ oz.  bottles of Bangkok Padang Peanut Sauce (Only use House of Tsang Brand) in Asian section
8 green onions, cut diagonally into 1/4 –inch pieces
3-4 shakes dried parsley or a handful of chopped, fresh parsley (I use fresh)
½ cup dry roasted peanuts, whole or chopped (add more if desired)

Boil pasta, per package directions, in plenty of salted water.  Drain and transfer to large container, tossing with the olive oil and stirring occasionally.  Allow the pasta to cool to room temperature.  Just before serving, combine one entire bottle of Peanut Sauce (see note below), green onions, parsley and peanuts.  Toss just a bit as the dish is erved.  The first time this dish is served, it’s served at room temperature.  Leftovers are served cold. 

NOTE:
The person who gave me this recipe noted she had tried many other types of peanut sauce, commercial and homemade and, hands down, this is the best one available.  It is inexpensive and available at Giant Eagle and Kroger.  Be sure to let the pasta come to room temperature before adding the peanut sauce or it ruins the consistency and dish is diminished.  The reason she indicated one bottle of sauce will do it but adding the second bottle makes it nice and moist.  Prepare the pasta the night before and then added the second bottle before serving.

Mexican Rice

Mexican Rice

Serves 8-10

See the notes at the bottom (taken from the website below) about using canned tomatoes (what I did) and some other helpful tips.  It claims to be "the best" Mexican rice.  I thought it was good, but seemed a little too dry, which I blame on my reheating.  It suggests making ahead, if you need to, and reheating in the microwave.  Next time, I will reheat on the stove, adding more broth to revive the moisture.
Source: Food.com

12 ounces tomatoes, very ripe and cored
1 medium white onion
3 medium jalapenos
2 cups long grain white rice
1/3 cup canola oil
4 minced garlic cloves
2 cups chicken broth
1 tablespoon tomato paste (may omit if using canned tomatoes)
1 1/2 teaspoons salt
1/2 cup fresh cilantro, minced
1 lime

Adjust rack to middle position and preheat oven to 350.

 

Process tomato and onion in processor or blender until pureed and thoroughly smooth. Transfer mixture to measuring cup and reserve exactly 2 cups. Discard excess.

Remove ribs and seeds from 2 jalapenos and discard. Mince flesh and set aside. Mince remaining jalapeno. Set aside.

Place rice in a fine mesh strainer and rinse under cold running water until water runs clear- about 1 1/2 minutes.Shake rice vigorously to remove excess water.This step removes the starch from the rice so it will not stick. IF YOU OMIT THIS STEP YOUR RICE WILL NOT BE DRY AND FLUFFY.

Heat oil in heavy bottomed ovensafe 12 inch straight sided sautee pan or Dutch oven with tight fitting lid over low-medium heat about 2 minutes. (The recipe is very specific about this but I used a 10 inch dutch oven and it worked out fine.) Drop a few rice grains in and if they sizzle then it is ready. Add rice and fry stirring until rice is light golden and translucent, about 6-8 minutes. Be careful that the oil doesn't get too hot too fast or the oil will splatter.

Reduce heat to medium, add garlic and 2 minced jalapenos and cook , stirring constantly until fragrant, about 1 1/2 minutes.

Stir in broth, pureed mixture,tomato paste, and salt. Increase heat to medium high, and bring to a boil.

 

Cover pan and transfer pan to oven to bake until liquid is absorbed and rice is tender, 30-35 minutes.Stir well after 15 minutes.

 

Stir in cilantro, minced jalapeno to taste, and pass lime wedges separately.

 

Edited to add 6-15-05: If you can't get good fresh tomatoes you are better off using canned tomatoes. Don't use those awful hard and underipe tomatoes that are at most supermarket chains. Just be sure that the processed tomatoes and the one onion equals 2 cups. One the other hand- if you find that after processing your tomatoes and onions that you have less than 2 cups- simply add enough bottled salsa to make up the difference.

 

Edited 8-21-06: Do not skip any of the steps. It may seem stupid- but rinsing the rice to remove the starch is very important if you want fluffy rice. It will only take two minutes of your time but it makes the difference.

 

Edited 8-15-08: Leftovers are just as delicious the next day so this is a perfect dish to make ahead time for potlucks. This rice also freezes well. For Freezing Ahead: Cool, portion and freeze in a ziploc bag. To reheat from frozen: Place in a pyrex dish and warm in the microwave, stirring every 2-3 minutes until heated through.

Crash Potatoes

Crash Potatoes

Serves 6.

Mine didn't "smash" as well as PW's appear to, so my presentation wasn't spot on, but they still tasted great.  And our guests offered rave reviews, as well.
Source: Pioneer Woman

12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.

Killer Garlic Bread

Killer Garlic Bread

Makes 12-16 "slices."

Here's some yum to accompany your pasta dish, a bowl of soup, or a big green salad.
Source: Shutterbean blog

Ciabatta loaf
1 stick salted butter
5 cloves garlic, finely chopped
1 teaspoon garlic powder
1 teaspoon dried dill
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
pinch cayenne pepper

Place the stick of butter and chopped garlic in a microwave safe bowl. Heat for about 1 minute in the microwave or until butter has completely melted. Put all of your dried herbs & garlic powder in with the butter and finish with a pinch of cayenne pepper. Let the mixture sit until it hardens up again. With a soft spatula, smear on each half of your bread with butter and put the loaf back together. Wrap with aluminum foil and bake in the oven at 350 for about 20 minutes. Turn the broiler on and toast the tops of the bread for about 2 minutes. Make sure they don't burn. Now you have your garlic bread. Be careful, it goes fast.  Make sure you get a few pieces before your company demolishes it all!

Quinoa

Quinoa Chicken Salad

Makes about 5 cups.

Here's a healthy way to start your new year.  I love eating this salad, and I always make a big batch of it so I can eat it for a couple lunches in a row.  I just don't get tired of it!
You could also omit the chicken and serve this salad as a side dish.
Inspired by: Oh She Glows

For the salad:
2 boneless, skinless chicken breasts
1 c. uncooked quinoa
1/2 c. corn (fresh, if possible!)
1 can black beans
1 tomato, chopped
1 green bell pepper, chopped
1/4-1/2 red onion, chopped (depending on your preference)

For the dressing:
4-5 tbsp of fresh lime juice (Juice from 2 small limes)
1/2 tsp kosher salt, or to taste
1/2 tsp Freshly ground black pepper
1 garlic clove, minced
1/4 cup fresh Cilantro, finely chopped
1/4 cup extra virgin olive oil
1/2 tsp ground cumin, or more to taste

Cook chicken breasts until no longer pink in the middle; chop into bite-size pieces.  Meanwhile, cook quinoa according to package directions.
While quinoa is cooking, prepare the chopped vegetables and whisk together the dressing.

Allow quinoa to cool after cooking for about 5 minutes. Fluff with a fork. Add the chicken, beans and vegetables; toss well.

Drizzle dressing over salad and toss well with salt and pepper to taste. Bring salad to room temperature before serving. Keep fresh in a sealed container for 1-2 days.

Dried Cherry Orzo Salad

Dried Cherry Orzo Salad

Serves 6.

A great side dish for almost any meal --- picnic, dinner party, weeknight at home.  Also a great vegetarian option.  My father-in-law gave me a sampler pack of Round Pond olive oils, and I used the blood orange olive oil in this recipe, as suggested.  Only have extra virgin olive oil?  That's okay... this salad would taste great with that as well!
Source: Round Pond Summer Picnic Men.

1 box orzo pasta
1 cup dried cherries
3 handfuls of baby arugula
½ -1 cup feta cheese
¾ cup almond slivers, toasted
Juice from one orange (If blood oranges, you will need 2-3)4-6 Tbsp Round Pond Blood Orange Olive OilSalt & Pepper to taste

In a large pot, cook orzo pasta according to directions on the box. Once pasta is cooked, drain and then pour in 2 Tbsp Blood Orange Olive Oil to help coat the pasta and prevent clumping. Spread orzo on a baking sheet to let cool.

While orzo is cooling, toast almond slivers until golden brown and fragrant. In a large bowl mix cool orzo, arugula, dried cherries, feta cheese, almonds, juice from orange & Blood Orange Olive Oil. 

Sweet Potato Puree with Browned-Butter Maple Syrup

Sweet Potato Puree with Browned-Butter Maple Syrup

Serves 8.

The natural sweetness in sweet potatoes makes this dish taste less-healthy than it actually is.  For a more orange-y color, use yams.
Source: Martha Stewart magazine, also shown here

4 pounds sweet potatoes
Coarse salt and freshly ground pepper
1 tablespoon unsalted butter
4 1/2 teaspoons pure maple syrup
1/4 cup chopped toasted pecans, if desired

Preheat oven to 400 degrees. Prick sweet potatoes a few times with a fork. Bake on a foil-lined baking sheet until tender, 1 hour 15 minutes. Let cool slightly.

Scoop out flesh from sweet potatoes, and puree in a food processor with 1 1/2 teaspoons salt until smooth (you may need to do this in 2 batches). Season with pepper.

Heat a saucepan over medium heat. Add butter; cook, swirling, until deep brown with a nutty aroma. Remove from heat; swirl in syrup. Reheat puree; transfer to a bowl. Pour butter over top; sprinkle with pecans.

Roasted Butternut Squash and Apple Soup

Roasted Butternut Squash and Apple Soup

Serves 4.

The focus seems to lie in the apple flavor, so don't be afraid of the butternut squash. At the same time, don't be expecting a strong butternut squash flavor, which I was, because you won't find it. This is a very light soup, and would be the perfect start to a autumn dinner party. Just be sure to offer something filling as an entree, especially if there are men in attendance!

Source: Cooking Thin with Chef Kathleen cookbook

2 lbs. butternut squash (1 medium)

2 apples, such as Granny Smith, Northern Spy, or Rome Beauty

1 t. olive oil

Salt and pepper, to taste

4-6 cloves garlic, peeled and cut in half lengthwise

2 sprigs thyme

4 c. chicken stock

Preheat oven to 375 degrees. Cut squash in half lengthwise. Remove seeds. Peel, core, and cut apples into quarters. Brush cut surfaces of squash and apples with olive oil. Season with salt and pepper. Set apples aside.

Place squash on a cookie sheet, cut side down. Lift squash and tuck half of garlic and 1 spring thyme into cavity of each half. Bake 15 minutes.

Place apples on cookie sheet with squash and continue baking until squash and apples are completely soft and tender, 15-20 minutes more.

When squash is just cool enough to handle, scrape meat from skin and place in a medium pot along with apples and cooked garlic; discard thyme sprigs. Mash with a potato masher, or, if a smoother texture is desired, pass through a rice or food mill.

A Note From The Little Lady: I used an immersion blender to get my soup to the desired consistency.

Spinach and Strawberry Salad

Spinach and Strawberry Salad

Serves 8-10.

(Before you go and click to another page, take a minute to visit this rendition of the recipe.  My friend, Courtney, has a fabulous blog that waaayy outdoes mine when it comes to witty writing and photography.  See... you love it, don't you.)

This is a simple, yet delicious, summer salad.  The dressing is so refreshing, and sugary sweet!
Slightly adapted from: Paula Deen Celebrates cookbook

One (10- to 12-oz.) package baby spinach, washed and dried
1/4 c. sliced almonds, toasted
1 pint strawberries, hulled and quartered

Dressing:
1 T. fresh lemon juice
2 T. white wine vinegar
1/3 c. sugar
1 T. vegetable oil

In a large salad bowl, toss together the spinach, almonds, and strawberries.  In a small glass dish or jar with a tight-fitting lid, combine the lemon juice, vinegar, sugar, oil, and poppy seeds.  Whisk in the glass dish or shake if using a jar.

Dress the salad right before serving.

Garlic Mashed Potatoes

Garlic Mashed Potatoes

Serves 2, with leftovers.

Garlic mashed potatoes are a classic side dish.  And these are scrumptious!
Source: Paula Deen Celebrates cookbook

3 medium baking potatoes, peeled and coarsely chopped
1 t. salt
4 T. (1/2 stick) butter, at room temperature
1/4 c. sour cream, at room temperature
1 t. finely minced garlic
Whole milk, start with 1 T., at room temperature or warmed
Salt and pepper.

In a medium saucepan, cook the potatoes in salted water until tender, about 15-20 minutes.  Drain the potatoes and return them to the saucepan.

Add the butter, sour cream, and garlic.  Mash the potatoes with a potato masher or the back of a fork until the ingredients are blended.  Add the milk, 1 tablespoon at a time, until the potatoes are the desired consistency.  Taste, and add salt and pepper if needed.

Pasta with Sun-Dried Tomatoes

Pasta with Sun-Dried Tomatoes

Serves 2.

A delicious pasta dish that would be great for when entertaining a vegetarian-friendly crowd.  The Mr. raved about this!  The original recipe is slightly different in that there are not fresh tomatoes in the pureed sauce and it's served at room temperature.  I liked thickening the sauce with a fresh tomato and serving it hot, but I think either would be delicious.  Definitely give this a try!
Adapted from: Ina Garten

3/4 box fusilli pasta
2 vine-ripened tomatoes, chopped
8 sun-dried tomatoes in oil, drained and chopped
3 T. olive oil
1 T. red wine vinegar
1 garlic clove, diced
Salt and pepper
1/2 lb. fresh mozzarella, chopped
1/4 c. freshly grated Parmesan
Fresh basil, julienned

Cook pasta according to package directions. 

Meanwhile, make sauce by adding the following to a food processor: half the chopped fresh tomatoes, half the sun-dried tomatoes, olive oil, vinegar, garlic, and salt and pepper.  Process until smooth.  Transfer sauce to a small saucepan and add remaining fresh tomatoes, sun-dried tomatoes, and mozzarella to the pot.

When pasta is cooked, drained and add to the saucepan.  Serve topped with Parmesan and fresh basil.

Easy Delicious (Garlic) Bread

Easy Delicious (Garlic) Bread

Serves 12.

My mom used to make this often when we were growing up, and still does today as she knows it's one of my brother's favorites!  You can use a plain Italian loaf or one of the Italian loafs that is flavored with roasted garlic.  This works best with a loaf that has a slightly chewy (but not crunchy!) crust and a soft interior.

1 loaf Italian bread or Garlic Italian Bread
1 stick butter, softened (or melted)

Preheat oven to 350 degrees.

Slice bread into 1" slices.  Spread softened butter (or use a basting brush for melted butter) on both sides of bread slices.  Push back together into a single loaf, wrap with foil, and bake for about 15-20 minutes, or until heated through.

A Note From The Little Lady: Because butter does not need to be refrigerated, you can make this ahead of time and leave it on your counter until ready to bake, which makes it a great go-to when entertaining or throwing dinner together on a busy night.

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

Serves 3.

A simply roasted, yet flavorful, potato side dish.

Source: Everyday Food magazine

1 lb. fingerling potatoes

2 sprigs oregano

1-2 t. extra-virgin olive oil

coarse salt and ground pepper

2 t. fresh lemon juice, if desired

Toss potatoes with oregano and olive oil. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet, and roast until potatoes are tender when pierced with a knife, about 30 minutes. Toss halfway through. Transfer to a serving dish, and toss with lemon juice, if desired.