Sweet Potato Pie

I first made this Sweet Potato Pie for a bake sale just this year. It’s one of those rare recipes that hit the perfect note the very first time I attempted it, and I doubt I’ll ever stray from this version. I’m just going to put all modesty aside and declare it pretty much perfection. The sweetness is mild and the amount of spice is enough to enhance the earthy sweet potato without covering it up. All this pie needs is a dollop of cool whip! 

Ingredients

2 cups Peeled, Cooked Sweet Potatoes
1 cup of White Sugar

1/4 cups Brown Sugar
1/2 stick Butter, soften
2 Eggs, room temperature

2 tsp of Vanilla
1/4 tsp Salt
1/4 tsp Ground Cinnamon
1/4 tsp Ground Nutmeg
1 cup of Half & Half
9-inch unbaked pie crust. See recipe.

Directions

Preheat the oven to 350 degrees F.

For the filling: Using an electric mixer, wisk the potatoes and butter. Combine the sugars, spices, salt, and vanilla. Add the eggs and half & half, blend well. Pour the filling into the pie crust and bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean.

Cool 20-30 minutes before serving.

 

Cool Whip Please! lol

Happy Eating!

 

Cheesy Scalloped Potatoes

Scalloped potatoes are legendary in my family. Back in the day when we would all gather for Sunday dinner, if a pan of scalloped potatoes or macaroni and cheese showed up on the table us kids went crazy. To this day if someone makes scalloped potatoes I start dancing in my head from excitement. This I broke out this particular recipe last year for Thanksgiving and it was met with rave reviews. The pan was demolished in no time.

I used a mandoline to slice my potatoes – it makes the process super quick and ensures that all of the potatoes are evenly sliced. It's an inexpensive investment for something that makes kitchen tasks painless, quick and easy. It's well worth it in the long run.

Ingredients
1-1/2 Pounds of Yukon Gold Potatoes, Sliced 1/8-1/4 inch thick (Soaking)
5 Tbsp of Butter
3 Tbsp of Flour
2 cups of Half & Half
1/4 cup of Sour Cream (Optional)
2 1/2 cups of Shredded Cheddar Cheese, ( I used, Extra Sharp, Sharp, and Mild White Cheddar)
1/4 cup of Onion, diced
1/2 tsp of Garlic Powder
Pinch of Red Pepper Flakes
1 tsp of Garlic, diced
Salt & Course Black Pepper to Taste

Preheat the oven to 375 degrees F.


Melt 3 tablespoons of butter in a sauce pan over medium heat. Add Onion and saute until fragrant. Add the flour, stir constantly, cook about 2-3 minutes.

While butter is melting, grease a casserole dish. Place a layer of potatoes in an overlapping pattern and season with salt and pepper.

Wisk in Half and Half. Mixture should thicken, if it's too thick add a 1/2 cup of half & half.  Add Sour Cream, Salt, Pepper, Red Pepper, and Garlic powder. Taste, adjust your seasoning. Remember you can always add, but you can't take away.

Remove cream from heat, then pour a little over the potatoes. Top with grated cheese. Make 2 more layers finishing with cheese. Dollop with pieces of butter. Bake, uncovered, for 45-1 hour minutes or until potatoes are tender.

******Kitchen Tip: Whenever peeling potatoes they need to stay in water to prevent browning*******

 

Cheesy Golden Deliciousness!

Enjoy!!

Happy Eating!

Sweet Potato Casserole

Let’s face it - sweet potato casserole is dessert masquerading as a Thanksgiving side dish.  The sweetness of the topping varies from one home cook to the next, but my husband is a huge fan of marshmallows atop a creamy sweet potato puree.  For this recipe, I used my homemade vanilla extract (which I promise I will get to in an upcoming post), some cinnamon and nutmeg, cream and BUTTER.  You know, all of the good things in life.

I personally like it both ways, with the pecan brown sugar topping or the marshmallows. It all depends on your preference.  Chris loves it with the marshmallows but my family prefers the nuts. I think next year I'm gonna figure out a way to combine the two to please both sides.


Ingredients
3-4 Large Sweet Potatoes, cubed
1/2 cup of Granulated Sugar
1/2 cup of Brown Sugar, Packed
1/2 cup of Butter, Melted
2 tsp of Vanilla 
1/4 tsp of Salt
1 1/2 tsp. of Cinnamon
1/4 tsp. Nutmeg
1/2 cup of Cream (or Half & Half)
2 Eggs
1 bag of Mini-Marshmallows
 
Preheat oven to 350 degrees 


Wash and prick potatoes with a fork several times and place on a lined baking sheet. Bake for 1 hour or until tender. Let the potatoes cool, cut in half, and scoop out the insides into a large bowl. Mash the potatoes. Set aside.

In a medium sauce pan, gently heat cream, while stirring, until the mixture begins to simmer. Remove from heat. Set aside.

Add the potatoes, sugars, vanilla, salt, and spices to the cream; wisk until smooth. Stir in the butter. Taste and adjust your flavorings, add more brown sugar, vanilla, spices, etc. Add in the eggs, mix well. Pour potato mixture into a baking pan coated with cooking spray. Smooth the top, and bake for 20 -30 minutes. Preheat broiler (remove casserole from oven)
Broil casserole 30-45 seconds or until marshmallows are lightly toasted. Serve Immediately. 

 

 It's that simple...and that good! Enjoy =)

Happy Eating!

  

 

Collard Greens with Turkey Wings

It's that time of year...time for daughter's to be asked by their mothers, "Can you come over and wash the greens for me?" Or daughters to say, "I'll buy them and wash them if you just cook them for me." At least this is what I hear from my family and friends. I absolutely love greens, or depending on where you're from "collards".

They're actually pretty simple to make, just tedious to prep. If you're lazy and don't feel like picking them out, removing stocks, all the trimming/cutting, and the multiple washings, you can always buy the pre-cut bags. I can't bring myself to buy the pre-cut bag---glutton for punishment...I know; but I like doing it the way my mommy does it. 

Ingredients

2-3 Bunches of Greens

Smoked Turkey Wings (Or Ham Hocks)

2 Tbsp. of Chicken Base (Or Ham Base)

1 cup of Diced Onion

1 Tbsp. of Apple Cider Vinegar

1/8 tsp of Red Pepper Flakes

1 Tbsp of Sugar

Water

Kosher Salt

Directions    

In a large stock pot, Add the turkey wings, pour in enough water to cover the meat; Bring to a boil, reduce and allow to simmer about 10-15 minutes.

Pick apart the greens and remove the stems. Line up the leaves, roll them up, and cut them about 1/4-1/2 inch thick.

To the time consuming part...washing. The best way to clean greens is to fill a clean sink with cold water, add the greens, and swish them around. The dirt will fall to the bottom of the sink. Lift the greens out, drain the sink, and repeat until the water is clear and the greens are free of dirt and grit. The water should no longer be murky green, but almost clear.

Add the onions, vinegar, red pepper flakes, Chicken base and sugar to the pot. Stir until chicken base dissolves. Add in the collards, tamping down with a spoon to get all of the greens in the pot.  Once the greens have wilted, add the sugar and toss/stir. Cover and simmer for 2 hours.

Taste and add additional salt, pepper,  base or sugar if needed. The sugar cuts the bitterness of the greens; Remember don't be shy with the seasonings- this recipe serves 8-12! Just keep in mind you can always add, but you can't take away.  Cook for additional 30 mins-1 hour if needed.

Once the greens are done, remove the turkey meat from the bones, and add it back the pot.

Them are sum purty greens

My least favorite part is removing the stems...it feels like it takes for-eve-er!

They're not all the same size...I know

 

Ready to be washed

Turkey wing bubble bath

Into the pot they go

Finished Product

Enjoy!

Happy Eating!

 

 

Red Beans & Rice

In New Orleans, red beans and rice are a staple. Besides having them in New Orleans there are only two people that make them like they do in the south, My dear Aunt Eileen a NOLA native, and of course my Mom. There's somethings about this dish, as simple as it is, a lot of people can't make it. It has a depth of flavor that you can only get by cooking low and slow.

This dish is a no brainer, besides soaking the beans the night before, it's ridiculously easy: put all ingredients in a pot and cook for three hours. All you'll need then is some corn bread to sop up the all the goodness.

I like to make a lot and eat the leftovers throughout the week, since the flavors only improve with time. I do, however, like to make the rice fresh each day; this method leaves it just a little bit wet, which is the perfect complement to the thick, spicy gravy of beans.

Ingredients
1 pound Dried Red Beans, Soaked and Sorted
3 tablespoons of Bacon 
1 1/2 cups Yellow Onions, Chopped
3/4 cup Celery, Chopped
3/4 cup Green Bell Pepper, Chopped
1/2 teaspoon Salt
1/2 teaspoon Ground Black Pepper
1 tablespoon of Cajun Seasoning
Pinch Cayenne
3 Bay Leaves
2 tablespoons Chopped Parsley
2 teaspoons Thyme
1/2 pound Smoked or Andouille Sausage, Sliced
1 pound smoked Ham Hocks
3 tablespoons Garlic, Chopped
8 cups Chicken Stock, or Water
4 cups Cooked White Rice
1/4 cup Green onions,  Chopped (Optional)

For the rice
2 cups long-grain white rice
4 cups cold water
2 teaspoons salt
2 teaspoons salt butter

Corn bread, follow package directions 

Directions

Place the beans in a large bowl or pot and cover with water by 2 inches. Let soak for 8 hours or overnight. Drain and set aside.

In a large pot, sauteed bacon over medium-high heat, to until fat begins to render. Add the onions, celery, garlic and bell peppers. Season with the salt, pepper, Cajun Seasoning, and cayenne, and cook, stirring, until the vegetables are soft, about 4 minutes. Add the bay leaves, parsley, thyme, sausage, and ham hocks, stirring to brown the sausage and ham hocks, about 4 minutes. Add the beans and stock or water, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beans are tender and starting to thicken, about 2 hours. (Should the beans become too thick and dry, add more water, about 1/4 cup at a time.)

Remove from the heat and with the back of a heavy spoon, mash about 1/4 of the beans against the side of the pot. Continue to cook until the beans are tender and creamy, 15 to 20 minutes. Remove from the heat and remove the bay leaves.

Serve over rice and garnish with green onions.