I made these last night and they were YUMMY!! My kids will not eat sweet potatoes {crazy kids}, but they sure gobbled these up.
Ingredients:
House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Olive Oil, for tossing
5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips, using a crinkle cut knife
1 tablespoon House Seasoning
1/2 teaspoon paprika
Directions
House Seasoning:
Mix ingredients together and store in an airtight container for up to 6 months.
Fries:
Preheat oven to 450 degrees F.
Line a sheet tray with parchment.
In a large bowl toss sweet potatoes with just enough oil to coat.
Sprinkle with House Seasoning and paprika.
Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.
Showing posts with label Side. Show all posts
Showing posts with label Side. Show all posts
Wednesday, July 20, 2011
Monday, April 11, 2011
Sweet Potatoes With Coconut, Pomegranate & Lime
Thank you, Martha Stewart, for this amazing {and fancy, yet easy} recipe! I love me some sweet potatoes. If only my hubbs and kids felt the same way.
- Heat over to 400. Arrange 4 sweet potatoes, pricked with a fork, on rimmed baking sheet and roast until tender {about 45 minutes}. Let cool slightly.
- Slice tops and mash sweet potatoes with a fork. Divide 1/2 cup of light coconut milk, 1/4 cup toasted, unsweetened coconut flakes, 2 Tbsp chopped cilantro and 1 cup pomegranate seeds among sweet potatoes.
- Season with kosher salt and enjoy!
Wednesday, December 16, 2009
Fresh Cranberry Sauce
Ingredients:
1 pkg cranberries, chopped
1 can (20 oz) crushed pineapple
2 apples (Rome, Jonathan, Fuji, or other cooking apple), chopped
2 small pkgs black cherry Jello
1½ cups sugar or more to taste
Directions:
Mix together the cranberries, pineapple, and apples.
Dissolve Jello in 2 cups boiling water and add to fruit. (Do not add the cold water per Jello box instructions.)
Add the sugar and mix everything together well.
Refrigerate until partially set.
**This recipe doesn't say to drain the pineapple, so I don't. And it doesn't say to peel the apples, so I don't. I just use my food processor to chop up all the cranberries and apples. It's easy to make. Enjoy!!**
1 pkg cranberries, chopped
1 can (20 oz) crushed pineapple
2 apples (Rome, Jonathan, Fuji, or other cooking apple), chopped
2 small pkgs black cherry Jello
1½ cups sugar or more to taste
Directions:
Mix together the cranberries, pineapple, and apples.
Dissolve Jello in 2 cups boiling water and add to fruit. (Do not add the cold water per Jello box instructions.)
Add the sugar and mix everything together well.
Refrigerate until partially set.
**This recipe doesn't say to drain the pineapple, so I don't. And it doesn't say to peel the apples, so I don't. I just use my food processor to chop up all the cranberries and apples. It's easy to make. Enjoy!!**
Sunday, November 29, 2009
Paula Deen's Creamy Macaroni & Cheese
Ingredients:
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
1 cup whole milk
1/2 teaspoon dry mustard
1/2 teaspoon salt
4 tablespoon (1/2 stick) butter, cut into pieces
1/2 cup sour cream
1 (10 3/4-ounce) can condensed Cheddar cheese soup
3 eggs, beaten
2 1/2 cup (about 10-ounces) grated sharp Cheddar cheese
2 cup uncooked elbow macaroni (an 8 ounce box isn’t quite 2 cups)
1/2 teaspoon pepper
Directions:
Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts.
In a slow cooker, combine cheese/butter mixture and add the sour cream, soup, salt, milk, mustard and pepper and stir well. Add eggs. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.
Tuesday, November 24, 2009
Glazed Carrots
Another thing I will be making for Turkey Day. Yum-O! Even the girls love them!
Ingredients:
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
Directions:
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Ingredients:
16 ounces baby carrots
2 tablespoons butter
1/3 cup brown sugar, packed
1 cup water
dash salt
pepper, to taste
Directions:
In a medium saucepan, combine the baby carrots with remaining ingredients. Stir to blend ingredients. Bring to a boil over high heat. Reduce heat to medium and continue boiling (uncovered) for about 20 to 25 minutes, or until carrots are tender and the liquid has evaporated.
Sunday, September 27, 2009
Pumpkin Apple Butter
Can ya tell I'm in the mood for fall?! :) I promise I am done with pumpkin recipes... at least for now. :)
1 15 oz. can pumpkin
1 medium apple, peeled and grated
1 cup Apple Juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice
Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with biscuits, breads, corn muffins, etc. My girls like to dip wheat thin crackers in it. :) You can store leftovers in an airtight container in refrigerator for up to 2 months.
1 15 oz. can pumpkin
1 medium apple, peeled and grated
1 cup Apple Juice
1/2 cup firmly packed brown sugar
3/4 teaspoon pumpkin pie spice
Combine pumpkin, apple, apple juice, sugar and pumpkin pie spice in medium saucepan. Bring to a boil; reduce heat to low. Cook, stirring occasionally, for 1 1/2 hours. Serve with biscuits, breads, corn muffins, etc. My girls like to dip wheat thin crackers in it. :) You can store leftovers in an airtight container in refrigerator for up to 2 months.
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