Creamy Sweet Potato Casserole

I love sweet potatoes. I try and make a recipe with sweet potatoes at leeast once a week, even if it’s just a simple baked one! They are healthy and good for you so good to have to your diet. This recipe isn’t so healthy and is a little more induldgent. This sweet potatoe casserole is nice and creamy smooth and toped with brown sugar, butter and pecans. YUM! This is a perfect holiday sidedish.

You can make this casserole with fresh or canned sweet potatoes. Whichever you’d like. Please take a look and drool a little!! 🙂

Creamy Sweet Potato Casserole

Ingredients:
4 cups cooked sweet potatoes
1/2 cup granulated sugar
2 large eggs, beaten
1/2 stick butter, melted

Topping:
1/2 stick butter, cubed
1/4-1/2 cup chopped pecans
3/4 cup brown sugar
1 cup mini marshmallows

Directions: Add cooked sweet potatoes to a large bowl. Add in eggs, butter and sugar to the bowl. Using a hand mixer, mix until completely smooth and lump free. (Note: you can use a spoon if you don’t have a hand mixer, it just may not be super smooth, and that’s ok.)

Next add the sweet potatoes to a oven safe baking dish. Top evenly with brown sugar and chopped pecans. Add the butter cubes over the top of the brown sugar. Bake in oven at 375° for 30-40 minutes or until bubbly and brown. Lastly remove from oven and add the mini marshmallows on top and bake for another 8-10 minutes until they are soft but not melted. Remove from oven and let sit for 5 minutes before serving.

Note: This can be made ahead of time and popped in the oven the day of. Just note you may need longer cook time since mixture will be refrigerator cold. You can also use canned sweet potatoes if you prefer, I’d just rinse them as they may add extra sweetness. Or instead you can just reduce the sugar in the potatoes.




Deliciously Easy Creamed Spinach

I love love love creamed spinach! I usually get as a side dish when I’m out having a steak dinner. I’ve made a few version at home, but this is by far the best one yet! It’s beyond simple! You can’t ask for anything quicker, honestly. I am so excited to have another veggie side dish that’s super simple to make and taste phenomenal. This recipe is perfect to make ahead of time, perfect for holidays and perfect to make for a crowd.

Deliciously Easy Creamed Spinach

Ingredients:
1lb frozen chopped spinach, thawed
1 1/2 cups half and half or heavy cream
1/2 cup shaved parmesan
1/4 cup+ 1T grated Romano cheese
3 garlic cloves, minced
1 small onion, diced
1/2 T flour or 2 t xanthan gum
2 t olive oil
1 t crushed red pepper flakes, optional
salt, to taste
pepper, to taste

Directions: Heat a medium sauté pan on medium high heat. First squeeze out all the extra liquid from the thawed spinach before putting into the pan. Add in the olive oil and let heat 1-2 minutes. Next add in the onion and garlic. Let cook until fragrant and slightly tender.

Next add in the cream and xanthan gum (or flour). Cook for 5-6 minutes on medium stirring often. The mixture should start to become slightly thicker.

Next add in the cheeses and mix until fully melted. Season with crushed red pepper, (if using) and salt and pepper to taste. Enjoy!

Note: This can easily be made ahead of time and re-heated the day you are going to use it. Some water may accumlate in the spinach but when you heat it, that will evaporate. Also, sometimes people say using half and half will not make the cream spinach thick enough, for me that was never never

Hasselback Sweet Potatoes

This recipe for hasselback sweet potatoes is such a fun way to eat them! They are definately a show stopper! Make these for your next dinner party or holiday! It’s a cool take on sweet potatoe casserole! Give this recipe a try!


Hasselback Sweet Potatoes

Ingredients:
4 medium sweet potatoes
1/2 cup light brown sugar
1/2 stick butter, melted
1/4 cup pecans, chopped
1 t salt
2 t olive oil

Directions: Preheat oven 375°. Slice the sweet potatoes but don’t fully cut through. You can use chop sticks or straws to put on the bottom of the potatoes to keep the knife from going all the way through. Cut as far down as you can without cutting all the way through. Using your fingers try and separate the slices slightly.

Add sweet potatoes to a foil covered baking sheet. Drizzle with olive oil and bake in the oven for 45 minutes or until sweet potatoes are tender. (Note: the cooking time will vary depend on the size.)

In a small bowl add in melted butter, light brown sugar and salt. Mix well. Once potatoes are done, remove from the oven and brush with the brown sugar mixture. Trying to get in between each of the slices. Top with chopped pecans and place back into the oven for 10 minutes. Remove from oven and pour any left over butter over the top of the sweet potatoes. Serve & Enjoy!

Prosciutto Wrapped Asparagus Bundles

I love prosciutto! Any way I can possibly add to a dish I will do! This is a very easy but fancier side dish!

This side dish has a nice “WOW” factor. These little asparagus bundles are wrapped with salty crisp prosciutto! Yum!

Prosciutto Wrapped Asparagus

Ingredients:
1 lb asparagus
6-8 slices prosciutto
1 T olive oil
2 t salt
2 t pepper
2 t garlic powder
2 t onion powder

Directions: Preheat oven 400.  Chop the bottom 2 inches off the asparagus.  Bundle 5-6 stalks of asparagus together and wrap with a slice of prosciutto. (You can make the bundles bigger or smaller)

Drizzle the bundles with olive oil and season with the salt, pepper, garlic and onion powder. Bake in the oven for about 12-18 minutes. (Time depends on the temp of the oven and also how you like the asparagus cooked) If you prefer the asparagus to be cruncher, cook for about 12-13 minutes, if you prefer it softer cook 17-18 minutes.  By this time the prosciutto will be crispy! Enjoy!

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Cheesy Mexican Cauliflower Rice

Over the last 2 years I’ve really gotten into cauliflower rice.  Cauliflower rice has become such a popular side dish, especially with those who follow low carb and keto eating plans.  I enjoy it because it’s an easy way to get more veggies into my meals.

This recipe is beyond simple.  I will be honest, I prefer cauliflower that’s already riced.  I loath cutting or grating cauliflower rice.  LOL.  Yes, I know that’s a strong word, but I really don’t like it at all.  I prefer to just buy it already riced, fresh or even frozen.  The organic frozen rice I get from Trader Joe’s is by far my favorite. The pieces are nice and small and it cooks very well.  If you want to be a warrior and use fresh cauliflower go for it! Regardless this recipe is delish and simple.

Mexican Cauliflower “Rice”

Ingredients:
12 oz, frozen cauliflower rice
2 T Butter
¾ cup shredded cheese (I used Mexican mix)
¼ cup chunky salsa
2 garlic cloves, minced
1 small onion, diced
2 t low sodium taco seasoning (more to taste)
½ t garlic powder
½ t onion powder
½ lime, juiced
½ T olive oil
2 T chopped fresh cilantro
Sprinkle salt and pepper

Directions: Cook cauliflower rice in the microwave according to package but reduce the cook time by 2 minutes.  Heat a medium sauté pan on high heat.  Add oil and let heat a minute before adding in the onion and garlic.  Sauté the onion and garlic for 3 minutes. Add in the cauliflower rice, butter and taco season, garlic and onion powder.  Add the salsa and lime juice and stir.  Let cook covered 4-5 minutes.  Add the shredded cheese and mix until fully melted, season with salt and pepper and sprinkle in cilantro and serve immediately.

Note: You can also cook the cauliflower in a pan first vs in the microwave. I like doing in the microwave as I feel like it produces less water.  If there is water you can just drain in prior to adding to the sauté pan.

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Fresh Guacamole

I love avocados, so in turn I love guacamole!  I make it whenever I have some avocados that are getting soft.  It’s very easy to put together this recipe.  I personally do not like tomatoes in my guacamole, so this has none. 🙂  There isn’t really much else to say, just take a look and give it a try for your next snack or Taco Tuesday! Cheers!

Fresh Guacamole

Ingredients:
6 ripe avocados
2 jalapeño peppers, diced (seeds removed, unless you want it spicier)
1 medium red onion, diced
1 bunch cilantro, chopped
3 garlic cloves, minced
1 t salt (more to taste)
1 t pepper
2 t cumin
1 t cayenne pepper
1 lime, juiced

Directions: Cut fully around the avocado with a knife from top to bottom.  Twist to open and remove the pit and scoop or cut out the inside of it.  Add to a medium bowl.  Smash the avocado with a fork, making sure to remove any lumps.

Add in the jalapeño.  If you want the guacamole mild then just add in the pepper. Omit the seeds and membrane from the pepper.  If you want a little more spice, add in seeds and membrane.  Adjust to your preferred spiciness.

Next add in the red onion, garlic and cilantro.  Mix well.  Add in the lime juice.  More or less to taste.  Season with salt, pepper, cumin and cayenne pepper and mix.

Let sit either at room temperature or in the refrigerator for a while to let the flavors marry. Make sure to tightly wrap bowl with plastic wrap, pushing down the plastic wrap to cover the guacamole.

Serve on tacos or as a dip. Enjoy!

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