Posts Tagged ‘sweet potato’
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Make holiday gatherings easier with a semi-homemade meal featuring Marie Callender’s pot pies and a fall harvest salad with fresh cranberry vinaigrette.
Your favorite fall flavors now come in a healthy salad with roasted sweet potatoes, dried cherries, candied walnuts, and a sage balsamic vinaigrette.
By now I am sure most of you have seen the new Star Wars trailer. If not, do it now. I may have freaked out just a little bit when I saw it and now already cannot wait for next Christmas – the finale of Mockingjay and new Star Wars! But there are exciting movies to see this year as well. I already saw Mockingjay Part 1 and up next is the finale of the Hobbit. The winter holidays rock, don’t they? To make up for the colder temperatures we get stuffed with amazing food, decorate cookies, see pretty lights, and get to snuggle in front of a cozy fire and/or movie.
But today’s recipe is not for decorated cookies or even a hot beverage to drink while enjoying wintry activities. It does have some of those comforting flavors that come out this time of year though and shockingly enough it is in the form of a salad. Roasted sweet potatoes are tossed in a mixed greens salad with dried cherries, candied walnuts, and a sage vinaigrette. I got to bust out my white balsamic vinegar for this vinaigrette but you could definitely use regular if you cannot find white. Different color, same taste.
One year ago: Quick Turkey Noodle Soup
Two years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Three years ago: Pecan Chocolate Chip Gooey Butter Cake
Reinvent your Thanksgiving leftovers in the form of pancakes, using sweet potato casserole and cranberry sauce. You’ll be so glad you had leftovers to make these!
I hope everyone had plenty to eat yesterday! I had the luxury of having two different kinds of turkey, turkey breast roulade (which I had originally planned on making for Friendsgiving) and fried turkey. Both were very moist and packed with flavor and I am excited for the leftovers. Especially since the only way I will ever have fried turkey again is if someone else cooks it like yesterday. I wouldn’t trust myself around that big of a pot of boiling hot peanut oil.
Speaking of leftovers, in case you get bored with sandwiches, reinvent your leftovers into an entirely different option such as these pancakes. Made with leftover sweet potato casserole (or butternut squash in my case) and leftover cranberry sauce. Go ahead and make these for all your visitors staying at your home this holiday weekend, especially if anyone was crazy enough to go out shopping.
One year ago: Happy Thanksgiving & French Toast Day!
Two years ago: White Cheddar and Arugula Pesto Mac & Cheese
Once you learn how to easy it is to make your own potato chips at home, you may never go back to the store.
For Secret Recipe Club this month I was assigned to Kim’s blog Feed Me Seymour. She has so many great fall recipes to choose from with homemade pumpkin spice marshmallows, stuffed maple vanilla spice cupcakes, and butternut biscuits with vanilla bean butter. And all of her recipes are geared towards all skill levels so no matter your experience, her recipes should not scare you away. Unless of course scary is what you are going for and then you should check out all of her awesome Halloween creations such as her broken glass cupcakes or toxic swap cupcakes. Obviously I had a tough decision.
Homemade potato chips have been on my list of things to make for quite some time. When I found her recipe for sweet potato chips I knew now was the thyme, I mean time (pause to bask in the glory of my corny pun). These sweet potato chips are seasoned with fresh orange zest and thyme resulting in the prefect fall snack and, if I can be so bold, are better than store-bought sweet potato chips. The pandora’s box of homemade potato chips possibilities has just been opened and I have Kim to blame/thank!
One year ago: Pizza for One
Two years ago: Buckeye Rice Krispies Treats
A little bit a prep goes a long way with these veggie tacos featuring roasted sweet potatoes, black beans, and a kale ceviche.
If you are even remotely familiar with dinnerware then you’ve heard of Corelle. Many of you probably own a set. I know my parents use Corelle dinnerware every day and they even bought me my first 4-piece set when I first went off to college (was that really over 10 years ago?) and they are still in perfect condition. But being a food blogger one set of plates is never enough so I jumped at the opportunity to get my hands on the new Corelle® Boutique™ Brushed pattern which is sold exclusively at select Kohl’s stores. The modern pattern comes in 9 colors which are easy to mix-and-match, of which I am a huge fan. And being Corelle that means they come with certain features:
- Break and chip resistant for carefree durability
- Made in the USA
- Dishwasher safe for long lasting patterns
- Microwave and oven safe for versatility
- Stackability for easy storage and cupboard space efficiencies
- Patterns won’t wash, wear or scratch off
- 3 year limited warranty
The first meal I graced upon the surface of these pieces was tacos. But not any old tacos, roasted sweet potato, black beans, and kale ceviche taocs! Due to its lengthy nature, upon first glance of the ingredient list you may be frightened off from attempting this recipe yourself but I promise it’s easier than it looks. For starters the ceviche requires no cooking, just toss and let marinade overnight. The following day, toss the sweet potatoes in seasoning and then roast in the oven for 30 minutes. Meanwhile, cook the onions and beans which will be ready in time to assemble it all together. See wasn’t that easy? Lots of chopping for prep but minimal effort from then on and a happy belly as the reward.
One year ago: 90 Second English Muffin
Two years ago: Chocolate Peanut Butter 7-Layer Bars
It’s burger month! Crank up your turkey burgers with spicy mustard and sweet potato, served with spicy mustard-mayo and a pretzel roll.
It’s burger month! A month-long celebration of all things burger hosted by Kita (Pass the Sushi & Girl Carnivore) and joined by 30 other bloggers including myself. Every day this month each one of us is sharing a different burger recipe and to make the deal even more delicious we’re hosting a giveaway with prizes to help get your burger on. Just use the Rafflecopter widget located at the bottom of this post.
My burger is actually a turkey burger. A turkey burger mixed with sweet potato and smokey chipotle mustard, topped with a smokey chipotle mustard-mayo, and served on a pretzel bun. While I was at it I marinaded some zucchini and yellow squash in a mixture of olive oil and the same spicy mustard to grill along with the burgers. You may be thinking that mustard in every component is over-kill but I assure you it is not. The mustard added a different kick of flavor to each part. Why not slather the mustard on the burger bun too while you’re at it?
Thanks for chcking out my burger for #burgermonth and an ever bigger thanks to all of the awesome bloggers contributing to this month month burger-fest and of course the fabulous companies that have donated prizes, El Diablo Hot & Spicy Mustard, FireWire Grilling Skewers, Hamilton Beach, KitchenIQ, The Spice House, and Wisconsin Cheese
One year ago: Breakfast Crème Brulee
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.