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.




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!

Creamy Spinach & Artichoke Chicken

I love making a new chicken dish! Especially one that comes out so juicy and tasty! If you like spinach artichoke dip, this dish is for you! I have a little secret too! This dish can easily be made with store bought spinach and artichoke dip for a super quick meal! I actually tried it both ways and I’ll be honest they were both just as good!

Try this recipe whichever way you’d like, but just TRY it!

Creamy Spinach & Artichoke Chicken

Ingredients:
6 chicken breasts or boneless & skinless thighs
1 T olive oil
1/2 cup shredded mozzarella cheese

Topping:
Home made Recipe below or store bought spinach artichoke dip
8 oz frozen spinach, defrosted
1 can artichokes, drained and coarsely chopped
6 oz cream cheese, softened
1/2 cup mayonnaise
1/4 cup grated Romano or parmesan cheese
2 garlic cloves, minced
1 t salt
1 t pepper

Directions: Preheat oven 375. In a medium bowl add in the chopped artichokes and spinach (note: make sure to squeeze the spinach to drain out all the liquid.) Add in the cream cheese, mayo, cheese and garlic. Season with salt and pepper and mix well. Set aside.

Heat a medium sauté pan on medium high heat. Add in oil and heat 2 minutes. Season the chicken on both sides with salt and pepper. Add the chicken to the pan and brown on both sides. Brown in batches if needed. Remove from pan and add to a oven safe baking dish.

Add a large spoonful of the spinach mixture to each piece of chicken and spread evenly. Top with shredded mozzarella. Bake in the oven 20-30 minutes depending on chicken thickness. The chicken is cooked when it reaches 165. Remove from the oven and let rest 5 minutes before serving!

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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Chimichurri Sauce

With the nicer weather upon us I’m sure we will all be doing more grilling.  At least I know I will be.  This sauce is perfect.  Chimichurri can be used when cooking or as a condiment for meats.  That’s typically the way I use a chimichurri!

The flavors in the chimichurri really bring out the flavors in the meat!  The good thing about this sauce is that it can be stored in the refrigerator for 2-3 weeks.  So cook up lots of grilled meats and serve with this yummy sauce!

Chimichurri Sauce

Ingredients:

1/2 C & 1T olive oil
2 bunches cilantro, stems removed
1 bunch flat leaf parsley, stems removed
3 garlic cloves
1 small red onion
2 limes, juiced
1 1/2 T red wine vinegar
1 t onion powder
1 t garlic powder
1/2 t Salt
1/2 t Pepper
Sprinkle: Red Pepper Flakes

Directions: Add all ingredients to a food processor.  Pulse several times until all is minced up.  Add more oil as needed. Once completed you can add to a mason jar or container and put in the refrigerator until ready to use.

Note: If you have a lime that seems a little to firm it may not produce a lot of juice.  You can place in the microwave for about 10-15 seconds which will help get as much juice as possible. Also, watch the amount of garlic. It can become overpowering in the sauce.  If this happens you can add a small, I mean small amount of sugar. Like no more than a half of teaspoon.  This will help mellow out the flavor of the garlic.

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Pulled Pork Stuffed Sweet Potatoes

Happy October everyone!  The summer has come to an end and it’s finally my favorite season, fall.  I love the crisp in the air, the sleeping with the windows opened and the warm and cozy comfort dishes.

I’ve been doing a lot of cooking just haven’t gotten the time to get the recipes down and posted. Life got in the way a little. I’ve been dealing with my dog, Coco who has some eye issues so that’s been the most important thing lately.  It’s been a long last several weeks.  In case you didn’t know I’m a huge dog lover.  I have 2, both rescues.  Peanut and Coco.  I can’t say it enough, RESCUE! Please!  🙂

Ok, I got side tracked, back to the food!  I have previously shared my pulled pork recipe.  Take a look at that blog post to get my recipe.  This is just an easy dish that is perfect for leftovers.   This would also be a cool item for a potluck.  All you need is to add the pulled pork (No sauce) to a crockpot, put your toppings in a bowl and everyone could make their own stuffed potatoes. I’ve only ever used sweet potatoes.  It’s perfect with the tanginess of the pulled pork, but I love a good baked potato so I’m sure this would come out just as good! How cool would a stuffed potatoes bar be, am I right folks?

Pulled Pork Stuffed Sweet Potatoes

Ingredients:
8 oz cooked pulled pork
2 large sweet potatoes, cooked
– Favorite BBQ Sauce, to taste
1 jalapeño, sliced
1/2 small onion, diced

Assembling directions: Cut sweet potato in half, don’t go all the way to the ends, (this will help keep the goodness inside) Add in pulled pork, top the meat with BBQ sauce, sliced jalapeños and diced onion and serve.

Note: There is no end to the other toppings you could do. When I make my pulled pork sandwiches I top the pork with a creamy coleslaw (see pulled pork recipe for my coleslaw) That would be delish on top of this stuffed sweet potatoes.

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