Maybe it’s the quarantine, but this is my favorite thing I’ve eaten lately. Somehow the combination of simple flavors and quick cooking feels just right for the times. Plus Hudson likes all the ingredients, and so it’s a winner. I got this recipe from New York Times.
2 large sweet potatoes, scrubbed and dried
1 T. olive oil
1 cup cooked black beans (in pressure cooker or canned, rinsed and drained)
1 cup shredded sharp Cheddar
Preheat oven to 425, and line sheet with parchment paper. Halve sweet potatoes lengthwise, drizzle with olive oil, and sprinkle with salt and massage till evenly covered.
Place sweet potatoes face down on sheet and roast 30-40 minutes, until a fork goes through easily. Turn them over, flatten slightly, then divide half the cheese over the potatoes. Top with beans and more cheese, then bake 5 more minutes until cheese is melted and beans are warm. Season with salt, pepper, or a cajun or seasoning salt is nice here too.
A few notes:
- This parchment paper is dreamy.
- Did you know you can freeze sweet potatoes? I make lots extra, cool and freeze individually in plastic wrap. Then microwave when ready to serve; they come out creamy and delicious!
- Do you have a pressure cooker? I absolutely love mine. Since I finally found black beans in stock, I’ve been making them on the reg like this: Add beans, 1.5 t salt, 5.5 cups water, a little dried minced garlic; sometimes a little cumin, oregano and pepper, and often 2 T rice wine vinegar and 2 T sugar. Cook 36 minutes under pressure and release naturally. Let me know if you want more pressure cooker recipes. 90% of the time, I use mine for beans, but I do that at least once a week.
The last time I needed a taco seasoning packet, I called a neighbor and they were out of the seasoning. I started digging for a good recipe, so that I could keep it on hand. What I found is that it is simple and fresher tasting. Add a pound of hamburger meat or ground turkey with this recipe and you will immediately notice the difference. If you prefer a slightly milder flavor, use a little less. I use ground turkey, flavored with this recipe (you can’t tell the difference from hamburger) on a salad with the Homemade Salsa on this blog as my go to meal. You can also use this recipe to flavor turkey for the Taco Soup recipe found on this blog.
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1/2 teaspoon sea salt
1 teaspoon black pepper
We had so much fun with Truman in town seeing us last week. After doing a little indoor skydiving, we went to Dave & Busters and had chocolate fondue. It was such a hit that the next night, we decided to make cheddar cheese fondue. It was loved by all! We served it with three kinds of bread (pretzel rolls, ciabatta and wheat bread), roasted potatoes, mushrooms, broccoli and squash (the veggies we had on hand) and chicken apple sausage. Do this with your kids for a really fun night!
4 cups shredded sharp cheddar cheese
2 tablespoons cornstarch
2 cups whole milk
1 tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
1/4 teaspoon ground nutmeg
Any kind of bread
Toss the shredded cheddar cheese with cornstarch in a large bowl. Set aside.
In a medium saucepan over low heat, whisk the milk, mustard, Worcestershire, salt, white pepper, and nutmeg, stirring occasionally, until it is hot and begins to gently bubble. Using a whisk, gradually add in the cheese. Cook over low heat, stirring constantly, until cheese is melted and mixture is smooth and bubbling. Season to taste with additional salt and pepper if necessary.
Pour the mixture into a fondue pot or bread bowl. Serve immediately with accompaniments on fondue forks or skewers.
Looking for something new and different? Watching college basketball equals great food and company We decided it was healthy (without piling it on a chip). Thumbs up for games well played and even a bigger thumbs up for great new appetizer. Mandy is new to Texas and is 2 for 2 with great recipes.
1 can chick peas, rinsed and drained
1 garlic clove
3 cups cilantro, chopped
3 T. extra virgin olive oil
1 T. lemon juice
1 avocado, chopped (use two if they are small)
course salt and pepper to taste
lemon wedges, garnish
Blend all ingredients in a food processor (with the exception of the lemon wedges) until is the perfect consistency for dipping. Once blended, put in a bowl and drizzle with a little more olive oil (approximately a tablespoon) and garnish with lemon wedges.
Healthy can be yummy! Lyn served these at a party as an appetizer. She was gracious enough to share her recipe about a year ago and it has been a great addition to several menus. I love the color, the crunch, and the simplicity. Green beans a finger food? Why not.
Using a wire wisk, mix the 4 ingredients well.
1/2 cup sugar (you can use sweetener)
1/2 cup white wine vinegar
1/4 tsp pepper flakes (I add a little extra)
1 clove garlic – chopped (I use 1 large or 2 if they are small)
Mix above early in the day and refrigerate.
Cook 1 lb. green beans for 3 minutes in boiling water. Remove and plunge in ice
water. Refrigerate beans.
About an hour before serving, pour marinade over green beans and allow to reach
room temperature. Serve. It makes a great appetizer or a side dish.
This is another great pizza topping from my Portland wine tasting group. Simple, delicious and a bit fancy, depending on the mushrooms you use.
1/2 cup extra-virgin olive oil
4 cloves garlic, chopped
1/2 wild mushrooms, sliced
4 t. chives, chopped fine
4 t. parsley, chopped fine
Fresh ground pepper, to taste
1/4 Parmesan cheese
3/4 lb. shredded fontina cheese
1 pizza crust
Preheat oven to 450. Place pizza crust on a baking sheet.
In a large frying pan, heat the oil with garlic over high heat. As soon as it sizzles, add the mushrooms and saute until their edges begin to turn golden, 3-4 minutes. Stir in chives and parsley and remove from heat.
Spread mushrooms and their juices on top of crust up to 1/2 inch from the edge. Season with black pepper. Sprinkle with Parmesan and fontina.
Bake the pizza until the cheese is melted and beginning to brown, about 10 minutes. Remove and cut into slices with kitchen shears.
This pizza is so unique, you won’t believe it. It is for serious pizza lovers and foodies only. If you have a pizza party, serve it last, since it has that sweet/salty/crunchy texture that would be a perfect finish. Just make sure you leave room; it’s definitely rich! The toppings are for a 12″ pizza; no need to measure, just eyeball it. Oh and our family always uses kitchen shears to cut the pizza – so much easier!
3/4 cup marscapone cheese
1/2 pound gorgonzola cheese
1 medium firm but ripe pear
6 oz. shredded fontina cheese
6 oz. sliced almonds
1 pizza crust
Preheat the oven to 450.
Place pizza crust on a baking sheet. Spread marscapone on crust up to 1/2 inch from the edge. Crumble gorgonzola on top. Halve, peel and core the pear. Cut lengthwise into thin slices, and arrange them on top of the pizza, gently pressing them down. Scatter the fontina and almonds on top.
Bake the pizza until the cheese is melted, about 10 minutes. Transfer to a cutting board and cut into slices.