Candied Yams

 

These were a popular Thanksgiving favorite growing up and continue to be in my home. My kids LOVE them, even my guy with texture issues. They're practically a dessert! You can adjust the brown sugar and butter to make them a little healthier. Serves 8.

Candied Yams

4-5 large yams
salt and pepper, to taste
1/2 c butter
3/4-1 c packed brown sugar
bag of marshmallows, large or small

1. Place yams in large steamer (or boil them if you must). Steam about 30 minutes, or until knife enters the largest yam easily. OR steam them in pressure cooker for 10 minutes. Let cool and peel. 

2. Preheat oven to 350 degrees. Chop yams into bite-sized pieces and place in 9x13 baking dish. Sprinkle yams generously with salt and pepper. 

2. Cut butter into small pieces (1/2 Tbsp. or so) and place evenly over yams. Crumble brown sugar evenly over top of yams. Top with marshmallows. Bake in preheated oven for 30 minutes, or until marshmallows are melted and start to turn golden brown. 

Tamales Deliciosos

I love a good tamale, though they're often too dry. I found this recipe from someone who'd lived in Mexico and was taught by a sweet old lady. They're the best I've ever had! Note this is how to make the dough and cook them, you have to decide on and make a filling yourself. Have your filling ready before making the dough. This pork is perfect! Makes 24 tamales. 

Tamales Deliciosos (that's delicious tamales, gringo)

 

4 c Masa Harina (Maseca brand if available) 

3 c broth (chicken, beef, or vegetable) 

2 tsp baking powder 

1 tsp salt 1 tsp cumin 

1 1/3 c lard or shortening (use lard if available) 

8 oz package dried corn husks square piece of plastic wrap 

Filling ideas: red chili pork, salsa verde chicken, refried beans, cheese, authentic Mexican rice 

1. Get your filling ready so the dough won't dry out after it is prepared. 

2. Soak the corn husks in very hot water for 30 minutes, or until softened. 

3. Make dough: In a large bowl, use an electric mixer to beat the lard and 2 Tbsp of broth until fluffy, 3-5 minutes. Combine the masa flour, baking powder, salt, and cumin in a separate bowl, stir into the lard mixture, and beat well with electric mixer. 

4. Add rest of the broth, little by little to form a very soft dough. Beat on high speed for several minutes. The dough should spread like creamy peanut butter and be slightly sticky. Cover the mixing bowl with a damp paper towel to keep the dough from drying out. 

5. Assemble: Lay a corn husk, glossy side up, on the counter with the wide end at top. Scoop about 1/4 c of dough onto the top center of corn husk. Lay a piece of plastic wrap over the dough and use hands to press and spread the dough into a thin layer--about 1/4 inch thick--along the top half of the corn husk (you need room to fold bottom half up). 

6. Place 2 Tbsp of desired filling in a line down the center of the dough. 

 7. Fold one long side of the husk over the filling. Fold in the other long side, overlapping the first (like folding a brochure). Fold up the bottom half of the husk. Optional: shred pieces of a husk and use to tie tamales closed. It looks prettier and you can use the tie to differentiate different flavors, but it's unnecessary. 

8. Place tamales upright with the open end up into an instant pot or steamer pot. If using steamer, lay a few soaked corn husks or damp towel over the top of the tamales before closing the lid. 

9. Steamer: Bring water to a boil. Once boiling, reduce to a simmer and steam for 45 minutes to 1 hour. Check after 45 minutes. Instant Pot: Cook on Manual/High Pressure for 25 minutes. Allow pressure to naturally release 10 minutes, then quick release. 

10: Check Tamales: Remove one tamale and try to pull the husk off. If it pulls away cleanly then they're done. If not, continue to cook and keep checking every 5-10 minutes. Store leftover tamales in the refrigerator for 5-7 days.

Grilled Hawaiian Chicken Teriyaki Bowls

My husband doesn't get overly excited about dishes too often, but he did about this one. We ALL loved it but my 5 year old. Coconut rice is the only rice my kids will eat, and the sauce? YUM! You could probably add whatever veggies you wanted and it'd still be amazing. Don't use chicken and it's vegetarian. Use gluten-free soy sauce so it's gluten free. YUM! Thank you, Lauren Allen, for this amazing recipe! Serves 4.

Grilled Hawaiian Chicken Teriyaki Bowls

6 boneless, skinless chicken tenders
1 zucchini, sliced into chunks
4 mini bell peppers, or 1 large, seeded and cut in half
1 small or 1/2 large pineapple, peeled and cut into spears
1 small onion, sliced into wedges
1/2 c toasted sweetened coconut flakes, optional

Coconut Rice - (you can use my coconut rice or this one)
2 c water
1-15 oz. can coconut milk
2 tsp light brown sugar, packed
1 tsp salt
2 c white or jasmine rice

Teriyaki Sauce

1 c water

2 Tbsp. cornstarch

3/4 c brown sugar

1/2 c soy sauce

1/2 c pineapple juice, or orange juice

1 tsp garlic powder

3/4 tsp ground ginger

For the coconut rice:
1. Stir the water, coconut milk, sugar, salt and rice into a rice cooker. OR
Add the water, coconut milk, sugar and salt into a a large saucepan; bring to a boil then stir in rice. Return to a boil.
2. Reduce heat to low and cover; cook for 20 minutes. Remove from heat source and let sit at least 10 minutes.

For the Teriyaki Sauce:
1. In a small saucepan, dissolve corn starch into the water. Turn burner to medium and stir in brown sugar, soy sauce, pineapple juice, garlic powder, and ground ginger. Bring to a boil; turn down heat and simmer 4 minutes.
2. Pour 1/2 of the sauce over the chicken and marinate at least 15 minutes (at least 30 minuets if you're using chicken breast halves).

GRILL:
1. Spray grill with cooking spray and heat to medium heat (350 degrees).
2. Coat vegetables and pineapple lightly in olive oil. Grill vegetables for 4-5 minutes on each side. Cook pineapple 3 minutes on each side. Set aside.
3. Grill the marinated chicken 2-3 minutes each side, or until no longer pink inside. Let rest 5 minutes before slicing into thin strips.

To Serve:
1. Add coconut rice to each bowl.
2. Top with grilled veggies, pineapple and chicken.
3. Drizzle teriyaki sauce on top.
4. Sprinkle with toasted coconut, if desired.
Serve immediately and enjoy!

Slow Cooked Baked Potato Soup

My husband flew me home to CA for Christmas (brownie points!) and after a long flight home which didn't allow me to eat lunch, he had THIS in the slow cooker at home (double brownie points!!). SO tasty, so hearty and warm and filling. You could prepare this without meat as is, or cook with sausage (sweet Italian would be ideal). Hubby used bratwurst and it was so good! Looks like he got it off of 12Tomatoes website. Serve with crusty bread. Makes 6 servings.

Slow Cooked Baked Potato Soup

1-32 oz bag frozen hash brown potatoes
4 c chicken broth
1-10 oz can cream of chicken soup
1-8 oz package cream cheese, softened
1 1/2 c grated cheddar cheese
1/2 tsp fresh rosemary, minced, or 1/8 tsp dried
salt and pepper to taste, if needed

1. Combine ingredients in slow cooker. Cover and cook in HIGH for 3 hours, stirring occasionally, or until potatoes are tender.
2. Taste and adjust seasoning, if necessary. Serve hot and enjoy!

Slow Cooked Sweet Potato and Cauliflower Soup

I had a giant sweet potato and 3/4 head of cauliflower to use up and found this recipe. I'm lessening the meat in our diet and this is a wonderful, tasty recipe! The kids really liked it but I made it too spicy. Oops. They still ate it but I think they'll eat any soup to get more homemade bread. :) You can top with things such as shredded cheese, crumbled bacon, chopped green onions, croutons, hot sauce (for added kick) and additional salt and pepper. I got this recipe from Jenn on peasandcrayons.com. Serve with your favorite bread. Makes 4 hearty servings.

Slow Cooked Sweet Potato and Cauliflower Soup

1 lb fresh cauliflower, roughly chopped
1 lb sweet potato, peeled and cubed
2 c broth of your choice, though I used chicken
1 small onion, peeled and chopped
2 stalks green onion
2 cloves garlic, peeled
1/2 tsp dried thyme leaves
1/2 tsp paprika
1/4 tsp red pepper flakes
1/4 tsp salt, or to taste
1/4 tsp black pepper
1 c milk
2 oz cream cheese

1. Set the slow cooker to high and add cauliflower, sweet potato, broth, onion, green onion, garlic, thyme, paprika, red pepper flakes, salt and pepper. Cook and cover 4-5 hours.
2. Once veggies are super tender (a fork slides right through the thickest center), turn off the slow cooker and add milk and cream cheese. Blend to your taste. I pulsed for one second in my Blendtec and that was plenty--I like a bit of texture in my soup.
3. Serve immediately with toppings. Enjoy!

Cheese Stuffed Mushrooms

I love mushrooms! These stuffed mushrooms are the bomb. You can add crab meat to make them less creamy, if you'd like. I had leftover filling, which was yummy on celery sticks and saltines. Makes about 2 dozen mushrooms.

Cheese Stuffed Mushrooms

Ingredients:

20 - 24 whole fresh medium-sized mushrooms
1 Tbsp butter
4 coves garlic, minced
1 8-oz package cream cheese, softened
1/4 c grated Parmesan cheese
1/4 tsp ground black pepper
1/4 tsp garlic salt
1/4 tsp onion powder
1/4 tsp ground cayenne pepper

Directions:

1. Preheat oven to 350 degrees. Lightly grease 7x11 baking pan; set aside.
2. Wash mushrooms in colander; pat dry with paper towel. Carefully remove stems, slicing off any tough ends, and dice.
3. Melt butter in large skillet over medium heat. Add diced mushroom stems and garlic; cook four minutes, stirring frequently. Set aside.
4. In medium bowl mix cream cheese, Parmesan cheese, black pepper, garlic salt, onion powder and cayenne pepper. Once cooked mushroom stems aren't too hot mix them in.
5. Add mixture to large ziplock bag. Cut a small hole in one corner of bag and squeeze filling into mushroom caps. Place in greased baking dish and bake 20 minutes, or until liquid starts to form under caps.

Sautéed Apples

These are so delicious! Serve them warm over pork chops, ham, french toast, pancakes, waffles, oatmeal, ice cream, crepes, or alone! They're tender, sweet and so good. mmmmmm....Makes about 4 servings.

Sautéed Apples

Ingredients:

1/4 c butter
4 large tart apples, peeled, cored and sliced 1/4 inch thick
1 tsp cornstarch
1/2 c cold water
1/2 c brown sugar
1/2 tsp ground cinnamon
1/4 tsp nutmeg

Directions:

1. In a large skillet melt butter over medium heat; add apples. Cook, stirring constantly, until apples are almost tender; about 6 to 7 minutes.
2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar, cinnamon and nutmeg. Boil for 2 minutes, stirring constantly. Remove from heat and serve warm.

White Lasagna with Chicken

This was so good and rich and creamy! Barbecue the chicken for a rustic flavor or omit it to make it vegetarian. Makes 8 servings.

White Lasagna with Chicken

Ingredients

9 lasagna noodles
1/2 c butter
1 small onion, chopped
1 clove garlic, minced
4 oz mushrooms, sliced
1 small zucchini, peeled and chopped
1 carrot, peeled and chopped
2 celery stalks, chopped
1 lb fresh spinach
1/2 c flour
1 tsp salt
2 c chicken broth
1 1/2 c milk
4 c shredded mozzarella cheese, divided
1 c grated Parmesan cheese, divided
1 tsp dried basil
1 tsp dried oregano
1/2 tsp ground black pepper
2 c ricotta cheese
2 c cubed, cooked chicken
1 Tbsp fresh parsley, chopped
1/4 c grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees. Boil noodles on large pot of slightly salted water according to package directions.
2. Melt butter in large saucepan over medium heat. Cook onion, garlic, mushrooms, zucchini, carrot and celery for 4 minutes. Stir in the spinach and cook another 2 to 4 minutes, until spinach is tender. Stir in flour and salt; simmer until bubbly. Mix in broth and milk; boil, stirring constantly, for 1 minute. Stir in 2 c mozzarella cheese and 1/4 c Parmesan cheese. Season with basil, oregano and ground black pepper. Remove from heat; set aside.
3. Spread 1/3 of sauce in bottom of 9x13 baking dish. Layer with 3 noodles, ricotta and chicken. Arrange 3 noodles over chicken, then later with 1/3 of sauce mixture, 2 c mozzarella cheese and 1/2 c Parmesan cheese. Arrange remaining noodles over cheese; spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 c Parmesan cheese.
4. Bake 40 to 45 minutes in preheated oven.

Minestrone with Italian Sausage

I like minestrone. Add Italian sausage and I LOVE minestrone! :) This was hearty and delicious. I added extra sausage (because it's awesome) and and extra zucchini since I had one from my garden I needed to use up. Obviously you could make this without the sausage to make it vegetarian, which is a little different than my slow cooker version. I got this out of Betty Crocker Annual Recipes 2005 recipe book. Serve with warm bread. Serves 6.

Minestrone with Italian Sausage

1 Tbsp olive oil
1 lb sweet Italian sausage
1/2 c onion, chopped
1 c carrot, peeled and chopped (about 2 medium)
2 tsp dried basil
2 tsp garlic, minced
3 14-oz cans beef or chicken broth
1 14.5-oz can diced tomatoes, undrained
1 15-oz can great northern beans, rinsed and drained
1 c uncooked small elbow macaroni
1 medium zucchini, cut in half lengthwise and cut into 1/4" slices
1 c frozen cut green beans or 1 14-oz can, rinsed and drained

1. Heat oil in large dutch oven over medium-high heat. Cook sausage, onion, carrots, basil and garlic in oil 5 to 7 minutes, stirring frequently, until sausage is no longer pink.
2. Stir broth, tomatoes and great northern beans into sausage mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 7 to 8 minutes, stirring occasionally.
3. Stir in macaron, zucchini and green beans; heat to boiling. Cook over medium-high heat 5 to 6 minutes, stirring occasionally, until vegetables are hot and noodles are cooked.

Sweet Italian Sausage Stuffed Zucchini

I don't know about you but I've had an abundance of zucchinis coming from my garden. This was a yummy and fun way to use them up! Tweaked a recipe I found online. This is a light, delicious meal. You could use any type of sausage you wanted, really, and use 1 large or 2 small-medium tomatoes instead of the can if you'd like. Just dice them and add them in with the onion. Serve with garlic bread, rolls, breadsticks, cheesy rolls or corn bread. Serves 4.

Sweet Italian Sausage Stuffed Zucchini

2 medium zucchinis
3 Tbsp olive oil
2 links sweet Italian sausage
1/4 tsp red pepper flakes
salt and black pepper, to taste
1/2 onion, diced
3 cloves garlic, minced
1 14.5-oz can diced tomatoes
1/2 c dry bread crumbs
1/4 c grated Parmesan cheese
1 Tbsp fresh basil, chopped

1. Preheat oven to 375 degrees. Lightly grease 9x13 baking dish; set aside.
2. Lengthwise, cut a 3/4"-thick slice from each zucchini. Chop the long slices of zucchini; set aside for cooking. Use spoon to scrape away flesh from inside of zucchini, leaving 1/2" thick on all sides. Discard extra flesh or save for another use.
3. Heat oil in large skillet over medium heat. Remove casings from sausage. Add to heated oil and cook, breaking up as it cooks, until sausage has begun to brown; about 8 minutes. Sprinkle in red pepper flakes and salt and pepper. Add chopped zucchini, onion and garlic; cook until onion is translucent, about 4 minutes.
4. Scrape sausage mixture into a large bowl. Stir in tomatoes, bread crumbs, Parmesan cheese and basil until thoroughly combined.
5. Stuff mixture into zucchinis. Add to baking dish and place in heated oven for 30 minutes or until heated through and begins to brown on top. Slice into portions and serve.

Veggie Chicken Alfredo

I tweaked a recipe I found online. YUM. Creamy goodness, the flavors meld together so well. I've been searching for a good recipe all summer (not too diligently since I'm pregnant and ill but still) and finally, here it is. Omit the chicken and you have a delicious vegetarian dish. My boys weren't too keen on the squash (but they never are), but they loved the noodles. Serves 6.

Veggie Chicken Alfredo

1 8-oz package uncooked penne rigatoni pasta
6 slices bacon
1 large chicken breast, cubed
2 Tbsp garlic, minced
1 small zucchini, sliced
1 small yellow squash, sliced
1 c mushrooms, sliced
2 c Alfredo sauce
1/4 c milk
1/4 c grated Parmesan cheese
1/4 c sliced almonds, optional

1. Boil noodles according to package directions. Set aside.

2. Meanwhile, brown bacon in large skillet over medium heat until cooked through. Set aside on paper towel to cool; crumble bacon into small pieces.

3. Drain most of bacon grease, leaving a thin coating on bottom of pan. Return to burner and add cubed chicken. Cook until no longer pink and juices run clear. Add garlic, zucchini, yellow squash and mushrooms. Cook until squash is tender according to your preference, about 5-10 minutes. Add Alfredo sauce and milk to skillet and cook until heated through. Sprinkle with Parmesan cheese and sliced almonds, if using. Serve warm.

Creamy Broccoli Soup

So creamy, so smooth, so tasty. My 7 yr old had thirds he loved it so much. My 5 yr old not so much; I think he didn't love the texture. You could even save some small pieces of broccoli aside (don't blend them with the rest) then add them to the soup to add texture to the creamy goodness. Shallots are a type of onion, but they have a specific flavor. Mascarpone is a type of cream cheese, but it is sweeter and creamier. These are both a little more expensive but are worth it in the end. But you know...if you've burned your taste buds off and wouldn't know the difference then skimp and save, my friends. Serve with a crusty bread. Serves 6.

Creamy Broccoli Soup

2 Tbsp olive oil
3 shallots, peeled and sliced
1 lb fresh broccoli florets
salt and freshly ground pepper, to taste
3 1/2 c chicken broth
8 oz mascarpone cheese

1. Heat oil in large soup pot over medium heat. Add shallots and cook 3 to 4 minutes, or until slightly softened. Stir in the broccoli to coat in oil, season with salt and pepper according to taste.
2. Add chicken broth and bring to a boil. Reduce heat to maintain a simmer, then cover the pan and cook until vegetables are fork tender, 7 to 15 minutes, depending on how fat your broccoli pieces are. Cool for 5 minutes.
3. Add to blender in portions (as much as your blender can handle, I have a Blendtec so it could handle all at once) and blend until smooth. Pour the puree into a clean saucepan (or rinse the one you were using) and heat over low heat. Add water to thin, if necessary. Whisk in half of the mascarpone. Taste and adjust salt and pepper, if necessary.
4. To serve, ladle soup in bowls and garnish with a small scoop of mascarpone.

Easy Eggplant Parmesan

I LOVE chicken Parmesan yet have always been afraid of eggplant Parmesan. Like heeby geeby afraid. But eggplants look so PRETTY that I couldn't help but pick one up from the store the other day and slightly tweak a recipe I found on food.com. It's good! If I chew quickly and swallow the texture doesn't bother my sensitive tongue. I will always choose chicken Parmesan, but this will definitely be a go-to recipe for vegetarian dinner guests! I loved the leftovers. Serve with pasta, if desired (though I thought it was so rich and filling noodles weren't needed), or garlic bread. Serves 8.

Easy Eggplant Parmesan

1 large eggplant
2 eggs, beaten
1 c Italian seasoned breadcrumbs
1/2 c olive oil
1 24-oz bottle (3 c) marinara sauce
1/2 lb shredded cheese, preferably mozzarella
1/3 c grated Parmesan cheese

1. Wash eggplant and dry. Slice off green top. Continue slicing in same direction the entire eggplant into 1/4-1/3" thick pieces. Arrange a single layer of eggplant slices in colander; sprinkle generously with salt and repeat with all slices. Let sit 30 minutes.* Meanwhile, lightly grease 9x13 baking pan; set aside.
2. Rinse eggplant slices thoroughly in colander and let drain a bit, then pat dry with paper towel. Pour breadcrumbs in gallon size ziplock.** Dip each eggplant slice in beaten eggs then shake in gallon ziplock to coat with breadcrumbs.
3. Heat olive oil in large, heavy skillet over medium-high heat AND heat oven to 350 degrees. When oil JUST begins to smoke (don't burn it!), cook breaded eggplant slices until golden brown, about 2 minutes each side. Set on paper towel to drain.
4. Arrange HALF of the eggplant slices on bottom of greased pan. Cover with HALF of the marinara sauce, HALF of the shredded cheese and HALF of the Parmesan cheese. Repeat. Bake 20-25 minutes, uncovered, or until hot and bubbling.

* You technically could skip this step and instead slice the eggplant WHILE you fry. Slice - fry. Slice - fry.
** You could also pour breadcrumbs in bowl and dredge each piece. Ziplocks are simply easier for me.