Posts Tagged ‘sweet potato’
Searching for a great meatless meal? These cheesy vegetable enchiladas are packed with so much flavor that you won’t even miss the meat.
For the past 5 days I’ve been on the opposite side of the country, visiting family in LA and San Diego because my nephew is turning two, doubling his age! Can you believe it’s already been another year since his first birthday? I certainly cannot. His birthday party was this past Saturday but I am waiting to share the photos until his actual birthday this Wednesday, March 26th. Stay turned for that if you’re into adorable two-year olds.
In the meantime, feast your eyes upon my latest enchilada creation. With sweet potato, black beans, corn, bell pepper, rice and cheese, these veggie enchiladas are packed with so much flavor you’ll find that meat would be completely unnecessary. And then throw some avocado on top while you’re at it.
I’ve only been here a week and am already loosing track of what day of the week it is, let alone the date. The days are blending together and it’s hard to remember what happened yesterday, or what it two days ago? Speaking of time-warps, I starting digging through my old stuff here and I’ve stumbled across many interesting things: terrible-style clothing from middle school, old tennis and soccer uniforms, prom dresses, and even stuff from former boyfriends. It’s actually been fun recalling memories but now what to do with it all? I think I should just bake up a storm while wearing the prom dresses. I’d totally look like a little baking fairy haha.
Now even though these may look like cupcakes, I did not bake them while wearing a prom dress nor are they sweet dessert items. These “cupcakes” are actually mini meatloaves baked in a muffin pan and topped with whipped sweet potatoes as the “frosting”. I’ve always thought that meatloaves were ugly to photograph and this made for a much more appealing presentation. And I get to say I made/ate cupcakes for dinner O:-).
Two years ago: Valentine’s Day Recipe Roundup (2012)
Normally for Single Serving Sunday I try to share recipes that only make one serving, but with the upcoming Thanksgiving feast I decided to do something special – a Thanksgiving meal that serves two. Many recipes for Thanksgiving produce a magnitude of servings, but what about the people out there only cooking for two, or four? This menu I have prepared easily serves 2 with leftovers. Because who doesn’t want leftovers from Thanksgiving? That being said, the turkey could serve four but if you have hearty eaters you may want to double the sides.
This dinner consists of a slow cooker turkey tenderloin with gravy, Greek yogurt-rosemary rolls, bagel-bacon stuffing, roasted brussels, twice baked sweet potatoes, cranberry-pomegranate sauce, and pumpkin crème brulee for dessert. Take a moment to be jealous.
My turkey tenderloin came out so juicy and flavorful that it will be hard to convince me to cook a whole turkey in the future. It literally fell apart when I lifted it out of the pot. By using a slow cooker I was also able to do whatever the heck I wanted in the oven, which is a huge perk for those of us with only one oven (one day I hope to be spoiled with a double oven). Even the gravy was amazing after cooking in all those delicious juices.
As you are aware, I have a habit of adding Greek yogurt to anything I possibly can so it shouldn’t be a surprise that it shows up here in dinner rolls. The rosemary really sold me on these rolls. If you don’t like rosemary, please substitute for another herb because they will rock your world with their subtle herby-ness. You can also prep these the day beforehand and refrigerate before the last rise. The next day, take them out of the fridge about 30 minutes before you want to bake them.
Then there’s the stuffing. I’ve seen stuffing made with all types of bread but this was the first recipe I had seen using bagels. I originally set aside two corn muffins for stuffing, but those were thrown into the freezer once I discovered I could use a bagel instead. I freaking love bagels! And I was not disappointed by the trade-off, especially since there was bacon involved.
For a green side I chose brussels sprouts. Only a couple Thanksgivings ago I discovered that I no longer hated them and actually became obsessed. As a result, they are nostalgic to me at this time of year. Just a simple roasting and a drizzle of balsamic is all they needed.
Growing up we usually had both regular mashed potatoes and mashed sweet potatoes but knew I would burst if I tried to add both onto this already long lineup. I went with a twice baked sweet potato that is topped with pecans and coconut. Although it is less sweet than a marshmallow topping, it has a crunchier topping that will make you forget about those puffy white things (no offense marshmallows, I still love you).
No Thanksgiving dinner is complete without some cranberry sauce. This version uses pomegranate juice for a more complex flavor. This can be made the day beforehand or even a few days before to minimize the amount of work you have to do on the big day. But if you do have to whip it up the same day, rest assured that it will only take 20 minutes.
Of course, once you’ve stuffed your face you’ll still find room for dessert, right? Especially for pumpkin crème brulee. I know you may initially think it’s a crime to not have pumpkin pie but it’s basically pumpkin pie and crème brulee all in one. Are you really going to be upset by having both?
Now for some tips on how I timed everything in order to be hot and ready all at the same time. An hour before turkey is done cooking (mine only took 4 hours), take rolls out of fridge (if prepared the night before), toast the bagel for stuffing, and prep the brussels sprouts. Bake the stuffing and brussels at the same time and with 20 minutes of cook time remaining, add the sweet potatoes and rolls to the oven. At that time, remove the turkey from the slow cooker and prepare the gravy. Slice up the turkey and serve! Then once your belly has digested a little to make room for dessert, torch the creme brulee just before you’re ready to dig in.
One year ago: Buckeye Cupcakes
Two years ago: Apple Blackberry Pie
If you’ve ever shopped for bakeware or have spent any time in the kitchen you have probably heard of Baker’s Secret. Not only do many bakers depend on Baker’s Secret, all Baker’s Secret Essentials products have a premium non-stick coating, are durable & long lasting, are metal spatula safe, are dishwasher safe, and have a full lifetime warranty. What’s your favorite fall recipe using your Baker’s Secret products? Tell me about it in the comments section and then enter the giveaway using the Rafflecopter widget at the end of this post!
With the holidays fast approaching, Baker’s Secret gave me an early holiday present of two of products in order to create two different festive recipes to share with you. I received their 9-inch pie pan and 12-cup muffin pan. Today I am sharing a savory recipe using the pie pan because your pie pan has more utility than just making sweet, delicious pies. How about POTpie? But not just any potpie, a potpie with sweet potato and a lattice crust!
This potpie recipe had been my go-to for many years. The original recipe used canned condensed potato soup, but I like to use cream cheese instead and add in my own potato. This time I decided to use sweet potato (which I peeled and cooked in the microwave for 4 minuets) and some extra seasonings to make it even more fall-appropriate. As for the crust, don’t let the lattice top intimidate you. I simply used a can of crescent dough, sealed the seams and cut into strips. Easy peasy and looks great with the addition of an egg-white wash.
I love that veggie burgers come in all sorts of flavors. I myself have made a few including edamame and eggplant, and even though there’s never been a disappointment I still shy away from trying a homemade black bean burger. I have zero explanation for this especially after successfully making black bean brownies. Today I once again am sharing a non-black bean veggie burger. Maybe one day I will venture down that road, but for now let’s focus on sweet potato.
Sweet potato might be one of my favorite starches. I first fell in love with it in French fry form, and then later in gnocchi. Twice. So trying it in burgers seemed like the next step. The incorporation of garlic and smoked paprika sealed the deal for me. The flavors were incredible! And of course you know I can never say no to topping it all off with avocado, especially when in cream form.
Speaking of the cream, while it I mistakenly thought the avocado went into the cream instead of just sliced on top of the burgers. However, it ended up being a happy accident because it made the sauce taste that much better, and believe that the avocado slices would’ve squeezed out due to the softness of the burger patty. I should’ve just pretended I did it on purpose and not said a word to you but I’m not afraid to admit my mistakes. Especially when it turns out to not be a bad thing!
I have a feeling you are eyeing that creamy goodness in the background. Never fear for it is being posted tomorrow!
I know I have been slacking on the Superbowl recipe sharing this week so I am here to make it up to you with some awesome sliders and a giveaway (at the end of this post)!
Potato rolls and bread have always been a favorite of mine, so when I found out Alexia had sweet potato rolls I jumped on the opportunity to review them. And decided to make sliders out of one of my favorite burger recipes.
Normally I would serve these with sweet potato fries, but decided to change it up with the sweet potato buns and then served with some of Alexia’s Oven Reds instead. I think these buns were made for these sliders, and may not return to regular buns. The turkey sliders are mixed with applesauce, maple syrup, and crumbled bacon, and then topped off with a maple-dijon sauce that I made with Greek yogurt (instead of mayo in the original recipe I posted). The sweet potato roll is like a happy little hug around all that flavor, but still holds it own. If there hadn’t been the exact amount of sliders per roll, I may have eaten a roll by itself! Which means I now have to go out and buy more so I can do just that.
One year ago: Superbowl XLVI Recipe Roundup
I hope you all had a fabulous pre-holiday weekend. My family does most of the celebratory activities tonight and will probably see Les Miserables tomorrow since we already saw the Hobbit over the weekend (woohoo!). But last week I made these sloppy joes using ground turkey for my brother’s birthday (with my early Christmas present – my first All Clad ccopper core pan!).
I have a weakness for anything involving kale chips so I was super excited for the opportunity to cook these. Especially since I knew Kate would enjoy them as well. It was pretty quick and easy to make but the recipe originally directs you to let the sauce simmer at the end until reduced by half. However I found there wasn’t enough sauce to want to reduce it any at all! In fact I ended up adding a little more ketchup and Worcestershire sauce and just heating it through, so the recipe reflects my changes. Maybe if you don’t drain the tomatoes you would have a juicer sauce that would need reduction? No matter, they still came out great!
One year ago: German Pancakes
Pregret: the feeling of regretting something you’re about to do anyway. Example: I knew wearing my favorite yoga pants to spin class was a bad idea but did it anyway. The result: The ankle of the left leg got caught, wrapped around the pedal and ripped into my skin as well as ripped the pant leg of my favorite yoga pants. Hence pregret fulfilled. The even more annoying part was that while on the bike I considered folding up the pant legs, in fear of that exact thing occurring, yet I still did not act on it.
Ever since learning this term on Urban Dictionary, it has impacted my life. When I acknowledge a pregret, I try to act on it then instead of awaiting the inevitable. But sometimes I fall into it’s trap anyway every now and then. Most of the time it saves me from doing something stupid, so I felt the need to share this knowledge with you. My poor yoga pants, they were the comfiest pair I owned!
Alas, let’s talk about pancakes cause there’s nothing to pregret about those. I made pumpkin pancakes with this same recipe in the past. You can really substitute those 2 cups of moisture for any of your favorite purees of the same consistency. I tend to like applesauce personally, although I have neglected to share that version yet. But for now, I wanted to reveal a fun duo version combining both applesauce and sweet potato.
It’s a surprise virtual baby shower for Rachel of Rachel Cooks! She is expecting her second little joy and to celebrate Brandy (Nutmeg Nanny) & Brandi (Bran Appetit) put together this awesome baby shower full of great food bloggers and delicious food. Congrats Rachel!!
I decided to make a seasonally appropriate dip with one of my dip ingredients – Chobani Greek yogurt! Combined with pureed sweet potato, brown sugar, maple syrup, spices, pecans and little pieces of pie crust to dunk into it, this dip tastes just like sweet potato pie.
The purple sweet potato is back for round #2! I told you that thing was huge and would result in more than one recipe. In fact, I still have plenty leftover even after making these doughnuts! The purple color was not nearly as vibrant in these as it was in the gnocchi, but I think that is due to a larger flour to potato ratio. No matter, they still taste wonderful.
My favorite part was actually the marshmallow glaze. I had a little extra after I topped off all the doughnuts and found myself dipping them into the glaze repeatedly while eating. Don’t tell anyone, but I totally double-dipped! Seriously though these doughnuts are like sweet potato casserole, but dippable. And they are for breakfast.