pecan-topped sweet potato casserole

this comes from my amazing friend and hair girl, megan! these are all the things. SO delicious! thanksgiving must have! use this recipe as-is if making for extended family. half if only for nuclear family.

filling

6 C sweet potatoes, cooked and thoroughly mashed with a fork

1 C sugar

1/2 C melted butter

4 eggs, beaten

2 t vanilla extract

2/3 C evaporated milk

*mix together and place in an 9 x 13

topping

1 1/2 C pecans pieces

1 1/2 C flaked, sweetened coconut

3/4 C brown sugar

1/2 C butter, melted

3/4 C almond flour and other flour mix

directions

bake @ 350 for 25 minutes.

funeral potatoes

 these are classic. some of my kids loves these for thanksgiving instead of mashed potatoes.

ingredients

6 cups grated potatoes

1/4 C melted butter

1 can cream of chicken soup

1 pint sour cream

1/3 C chopped green onion

1 1/2 C shredded cheese

1/3 C crushed cornflakes

2 T melted butter

directions

combine first six ingredients and put in a 9 x 13. combine cornflakes and remaining butter and sprinkle over the top. bake at 350 degrees for 45 minutes.

potatoes anna

these potatoes are pure savory yumminess! they have recently become a thanksgiving tradition. i can't remember where i found the recipe, though. i took a picture of some magazine at the dentist.

ingredients

1/2 stick butter

1 t finely chopped thyme

2 lbs russet potatoes

directions

heat over to 425. place butter in a microwave-safe cup and melt in two 20 sec intervals. stir until completely melted. line a 10-inch cast-iron skillet with parchment paper and brush liberally with some butter. stir thyme into remaining butter. peel potatoes and cut in half crosswise and thinly slice potatoes. working quickly and starting in center of skillet, overlap slices in concentric circles to create 1 layer. sprinkle with scant 1/4 t salt and drizzle with about 2 t butter mixture. top with another layer of potatoes and use your hands to press gently; sprinkle with salt and drizzle with butter. repeat, pressing layers gently, until all potatoes and butter are used. coat a sheet of foil with baking spray and cover pan. bake 30 minutes covered with foil and 30 min uncovered. let stand 10 min, then run a spatula around edge and under bottom. turn out onto a cutting board.

grilled cauliflower steaks

oh my gosh!! the entire family LOVED these! serve as-is or with a little bit of your favorite pesto spread on top. from eatingwell.com.

ingredients

* 2 large heads cauliflower
* 2 t smoked paprika
* 1 t garlic powder
* 1/2 t salt

directions

Place cauliflower heads on a cutting board, stem-side down. Using a large chef's knife, cut two 1/2-inch-thick slices from the center of each head to make 4 "steaks." (Reserve the remaining cauliflower for another use.) Brush the steaks with 2 tablespoons oil. Combine paprika, garlic powder and 1/2 teaspoon salt in a small bowl. Sprinkle the mixture on both sides of the steaks. Grill the steaks, turning once, until tender and nicely charred, 12-14 min total.

lemon-pistachio israeli couscous

this is my favorite side to our traditional easter lamb. 

ingredients

1 preserved lemon (or fresh lemon juice to taste)
1/2 C fresh flat-leaf parsley, chopped
2 T butter at room temperature
1/2 C dried fruit, diced (i used cherries and apricots)
1/2 C unsalted pistachios, coarsely chopped (i've also used almonds)
3/4 t salt
1/4 t cinnamon
1 1/4 C israeli couscous
freshly ground pepper to taste

directions
*combine all ingredients except couscous and pepper
*cook couscous according to package directions, drain, rinse and add to other ingredients
*add pepper to taste and serve at room temperature

pomegranate salad

it is not thanksgiving for our family without this jello salad.  don't shrink away because i mentioned the word "jello."  guaranteed, this is not your typical jello sald.  give it a try, you might just like it...

ingredients

6oz raspberry jello
2 C hot water
1 pkg frozen strawberries, thawed and drained
13oz crushed pineapple, drained
2 apples peeled and chopped (one tart and one sweet is best)
2 bananas, mashed
1/2 C walnuts or pecans, chopped
2 C pomegranate seeds

directions

pour jello packet into a 9 x 13.  pour in hot water and stir until completely dissolved.  add all other ingredients and mix.  let set in the fridge for about 4 hours.

once set, top with the following:

whip these topping ingredients together:

1/2 pt. sour cream
3oz cool whip
1 1/2 oz cream cheese, softened

baked beans

for the most part i try to make healthy stuff (unless, of course, i want an unadulterated cookie or pie), but for baked beans...they're just better with way too much sugar and a bunch of bacon!!

i got this recipe from my mother-in-law.  i prefer the flavor and texture that results from cooking it in the oven, but it can be done in the crock pot as well.  also, add green peppers (and sauté with the onions) if peppers are your thing and you want to add a little kick.

ingredients

2 large cans pork and beans
1 lb (or a little bit less) bacon, cooked and diced
1 large onion, diced and sautéed til almost done
1 1/2 C ketchup
2 medium cans pineapple tidbits
2 T worchestershire

directions

cook in the crockpot until you're satisfied, or pour into a cookie sheet and bake for 3 hrs @ 250, stirring occasionally.

fruity pasta salad

a good crowd pleaser at a summer bbq.  any small-cut pasta will work except bowtie.

ingredients

2 C celery, sliced
4 C cooked pasta
4 C apples, diced (a variety is always best)
4 C grapes, halved
1 20oz can pineapple tidbits, drained
2 small cans mandarin oranges, drained
1/2 C (or more) almonds, chopped and toasted
a couple dashes salt

toss together with the following dressing:

blend these dressing ingredients:

1/4 C red wine vinegar
1/4 C sugar
1/2 C miracle whip
1 C light mayo

hazelnut and fig stuffing

for the adventurous eater, it's always fun to have an alternative to a classic recipe, but which is equally delicious.  plus it's much more healthy--not a lick of butter!  this recipe i adapted from vegetariantimes.com.  double the recipe for a large thanksgiving crowd.

ingredients

5 C cubed dried bread (i used a combination sour dough, dark rye and whole wheat)
1 1/2 C hazelnuts, coarsely chopped
3/4 C tawny port (or 5/8 C cranberry juice with 1/8 C lemon juice as a non-alcoholic substitute)
1 C dried figs, chopped
1/2 C craisins
5 T olive oil, divided
1 C finely chopped onion
2-3 t minced garlic (depending on strength of the garlic)
1 t finely chopped fresh rosemary, or dried rosemary to taste
2 1/2 C chicken stock

directions

Heat skillet over medium-high heat, and spread hazelnuts in pan. Toast 7 to 8 minutes, stirring occasionally, or until hazelnuts turn light golden brown. Cool.

Heat port to boiling in small saucepan. Stir in figs and cranberries. Set aside to steep.

Heat 2 Tbs. oil in skillet over medium heat. Add onions and garlic, and cook 10 minutes, or until onions are golden, stirring frequently. Stir in rosemary, and cook 2 minutes more. Stir onion mixture into bread cubes. Fold in dried fruit and port.

Whisk together broth and remaining 3 Tbs. oil in bowl. Pour broth mixture over bread cube mixture, and mix until bread is moist, but not soggy. Season with salt and pepper, if desired.

Spread stuffing in prepared baking dish. Bake  @ 350 for 45 minutes, or until top is golden brown.

zucchini flan

my husband and i recently attended a french cooking class and came back with a few gems.  merci, monsieur le chef!  this recipe is for 10 adults.  this almost has the consistency of quiche.  and of course you can't go wrong with heavy cream and a bunch of cheese, but this was the favorite dish for the group for the night.

ingredients

3 large zucchini
4 eggs
1 C heavy cream
1 C milk
1 C swiss cheese, shredded
1/4 C parmesan
8 T flour
salt, pepper and nutmeg to taste

directions

grate zucchini.  heat 1 T olive oil over med-high and saute zucchini until it releases all its water and becomes crispy.  in a bowl, beat eggs until foamy.  add all remaining ingredients to bowl.  incorporate zucchini and blend well.  butter oven dish.  bake @ 375 for 45 min.

ratatouille

my husband and i recently attended a french cooking class and came back with a few gems.  merci, monsieur le chef!  this recipe feeds 8 adults.

ingredients

3 T olive oil
6 cloves garlic, finely chopped
1 large onion
1 eggplant, peeled and cubed
3 green peppers, finely chopped
4 large tomatoes, diced in small cubes
3 small zucchini, cubed
1 T fresh basil, oregano, thyme
3 bay leaves

directions

heat oil over medium.  add eggplant, stir til coated with oil.  add zucchini and cook until both are translucent, but firm.  in a separate pan, make the sauce with the tomatoes first, then all the other veggies on medium for about 10 minutes, stirring occasionally.  transfer eggplant and zucchini into the sauce.  add garlic and herbs.

stuffed acorn squash

i think you really have to love both squash and mushrooms to like this recipe and i really do.

from everyday food magazine.

ingredients

• 2 acorn squash (1 pound each), halved crosswise, seeded, and bottoms trimmed to lie flat, if necessary
• Salt and pepper
• 3 tablespoons olive oil, divided
• 1/2 pound cremini or button mushrooms, trimmed and diced small
• 1 medium yellow onion, diced small
• 3/4 teaspoon dried thyme
• 1 cup long-grain white rice
• 2 cups vegetable or chicken broth
• 1/2 cup grated Parmesan (2 ounces)

directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, season cut sides of squash with salt and pepper, drizzle with 1 tablespoon oil, and turn cut sides down. Cover sheet tightly with foil and roast until tender, about 35 minutes.
   
2. Meanwhile, in a medium straight-sided skillet, heat remaining 2 tablespoons oil over medium-high. Add mushrooms, onion, and thyme; season with salt and pepper. Saute until mushrooms are golden, 8 minutes. Add rice and broth and bring to a boil; cover and reduce heat to low. Cook until liquid is absorbed, 20 minutes.
   
3. Remove squash from oven and heat broiler. Carefully scoop out 2 to 3 tablespoons flesh from each squash half and stir into rice; season with salt and pepper. Divide rice mixture among squash halves, sprinkle with Parmesan, and broil until melted, 2 minutes.
   

spinach gorgonzola cornbread

i thought this was so tasty.  however, i couldn't think of an occasion or a main dish where i would say, "what would be really great with this is that spinach gorgonzola cornbread!"  it almost tastes like quiche, just a touch sweeter.  so when i make it again, i might add some ham and vegetables to just make it a main dish.

this same recipe is on a few websites so i don't know who to attribute it to.  all the recipes say to cook on high for 1 1/2 hours.  mine wasn't quite done in the middle after that and needed about 45 more minutes on low.

ingredients

17 oz cornbread mix (i used marie calendars) 
3 eggs 
1/2 cup cream 
1 (10 ounce) box frozen chopped spinach, thawed and drained 
1 cup crumbled gorgonzola 
1 teaspoon ground black pepper 
paprika (optional--for color on crust) 

directions

spray crock pot with cooking spray.  combine all ingredients and scoop into crock pot.  cook on high for 1 1/2 hours.

rice-o-roni

i haven't bought rice-o-roni since college, but if i had had a box in my pantry today, i would have used it.  what i improvised turned out to be quite good and the whole family gobbled it up.  this would be a good base for pilaf and one could have fun experimenting with whatever other add-ins.

ingredients

2T margarine
3/4 C jasmine rice
1/2 C orzo pasta
2 C chicken stock
a few shakes garlic salt
a few shakes oregano
a few shakes basil

directions

melt margarine over med-high.  saute rice and orzo til browning.  add chicken stock and bring to a boil.  reduce heat to simmer, add garlic and herbs, cover and cook til soft, about 10-15 min.

yummy yams

i love yams and could eat them as-is, but my family members...not so much. so i thought i'd try out a recipe from my fun friends over at little birdie secrets. if you're not familiar with their blog, you really should check them out here.

the yams were delicious, but a little too sweet for me and i even halved the amount of sugar. and then because i reduced the sugar, i think the nutmeg needs to be reduced, too. the original recipe is here.

ingredients and directions

4 c. mashed yams (about 4-5 large yams, peeled, quartered, and boiled until tender)
1/4 c. melted butter
1/2 c. milk
2 eggs
2 Tbsp. vanilla
1 tsp. cinnamon
1/2 - 3/4 tsp. nutmeg

Put ingredients in a large bowl. Blend together with a mixer or beaters and put in a greased casserole dish (approx. 9" x 13").

Topping:
1/2 c. brown sugar
1/4 c. flour
1/4 c. melted butter
1/2 c. chopped pecans--almonds would work, too.

Mix and drop spoonfuls on top of yams. Bake at 350° for 45 minutes.

edamame, corn and tomato salad

recently i attended an event and this was served. i don't want to give you high expectations so that you're disappointed, but it was probably the most refreshing and tasty dish i have had all year. i loved it. everyone around me was going back for seconds...and, in some cases, thirds.

3/4 C frozen corn kernels
1 1/2 C frozen shelled edamame
12 cherry tomatoes, halved
1 large avocado, cubed
2 T fresh lime juice
1 t salt
1/8 t pepper
1 T canola oil
2 T chopped fresh cilantro

1) bring a saucepan of water to a boil and have ready a bowl of ice water. add the corn and edamame and cook for 3 minutes. drain and transfer to the bowl of ice water. let sit for a few minutes. drain and add tomatoes and avocado.

2) in a small bowl whisk together the lime juice, salt and pepper. slowly whisk in oil. pour the dressing over the salad and gently toss to combine. garnish with cilantro.

wild rice salad

i recently attended an event and this salad was served. again, tasty (super) and healthy. yum!

3/4 C wild rice
salt and pepper
1 large celery stalk, chopped
1/3 C dried cranberries
1/3 C walnuts, chopped (i must say that this is the one time i actually prefer the walnuts to pecans)
1-2 oranges, preferably navel, peeled and chopped
1/4 C fresh orange juice
1 T canola oil
1/4 C pomegranate seeds

1) in a large saucepan, place the rice, 3 C water and 1/2 teaspoon salt. bring to a boil over med-high heat. reduce the heat to med-low, cover and simmer until the rice is just tender, about 40 minutes. drain and place in a bowl.

2) add the celery, cranberries, walnuts, oranges and juice to the rice. add the oil and stir with a fork to combine. season to taste with salt and pepper. sprinkle with pomegranate seeds.

wild rice and almond pilaf

healthy and tasty. the fresh parsley makes it, so don't leave it out. i found it at allrecipes.com

Ingredients

• 5 1/2 cups chicken broth, divided
• 1 cup golden raisins
• 6 tablespoons butter or margarine, divided
• 1 cup uncooked wild rice
• 1 cup uncooked brown rice
• 1 cup slivered almonds
• 1/2 cup minced fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a small saucepan, bring 1/2 cup broth to a boil. Remove from the heat; add raisins and set aside (do not drain). In a large saucepan, bring 3 cups of broth and 2 tablespoons of butter to a boil. Add wild rice; cover and simmer for 55-60 minutes or until the rice is tender (drain if necessary).
2. Meanwhile, in another saucepan, combine the brown rice, 2 tablespoons butter and remaining broth. Bring to a boil. Reduce heat; cover and simmer for 35-40 minutes or until rice is tender (drain if necessary).
3. In a skillet, saute the almonds in remaining butter until lightly browned. In a serving bowl, combine the wild rice, brown rice, raisin mixture, almonds, parsley, salt and pepper.

roasted root vegetables

rutabagas were the cheapest vegetable at the store this week and i happened to still have some parsnips from my fall harvest, so this was the perfect recipe to use them both! this recipe is inspired by one i found on epicurious.com. p.s. blanching is the key to perfect roasted potatoes, but you probably knew that already. we've also tried a variety of vegetables, adding and omitting per the situation. asparagus and brussel sprouts are nice additions.

• 1/4 cup olive oil

• 2 tablespoons pure maple syrup
• 1 garlic clove, minced
• 4 large beets, peeled, quartered
  
• 2 Yukon Gold or new potatoes, quartered
• 2 carrots, peeled, cut diagonally into 2-inch-long pieces
• 2 parsnips, peeled, cut diagonally into 2-inch-long pieces
• 1 large sweet potato, peeled, cut into 1 1/2-inch pieces
• 1 rutabaga, peeled, cut into 1 1/2-inch pieces (again, i used 2)
• 1 large onion, peeled, quartered
• 3 pinches thyme or fresh thyme to taste
• salt and pepper to taste

preheat oven to 400. bring all veggies except the onions to a boil and boil for five minutes in salted water. drain and mix in onions, olive oil, syrup and thyme. spread evenly on a cookie sheet lined with foil (spray it with cooking spray first). be generous with the salt and pepper. roast for 20 minutes, then toss, then roast for another 20 minutes. yum!

scrumptious roasted butternut squash

i tried a recipe for butternut squash lasagna and wanted to stop after i tasted it roasted with the fennel and cinnamon--absolutely scrumptious! i'll post the lasagna later.

inspired by michael chiarello of the food network.

1 large butternut squash
1 1/2 T olive oil
1 1/2 t finely chopped fresh sage leaves
2 t fennel and cinnamon spice blend, recipe follows
1/2 t salt
1/4 t pepper

Using a vegetable peeler, remove the squash's hard shell. Trim about 1/2-inch off the top and bottom ends so you can set each section of the squash flat on a cutting board. Cut the squash in half lengthwise. Scoop the seeds out with a spoon, and coarsely chop the squash into 1/2-inch chunks. Line a baking sheet with aluminum foil. In a bowl, toss the squash with the oil, sage, spice blend, and 1 teaspoon salt and fresh ground pepper. Spread the squash in a single layer on the baking sheet. Roast the squash in the oven until very soft and beginning to brown, 40 to 50 minutes, stirring once or twice.

fennel and cinnamon spice blend

• 3 tablespoons fennel seeds
• 2 teaspoons ground cinnamon
• Salt