Roasted Sweet Potatoes with Honey and Cinnamon

December 28, 2021 by

Roasted Sweet Potatoes with Honey and Cinnamon

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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Servings 4

Ingredients
  

  • 4 Sweet Potatoes Peeled and cut into 1 inch cubes
  • 1/4 cup Extra Virgin Olive Oil little extra for drizzling after cooked
  • 1/4 cup Honey
  • 2 tsp Ground Cinnamon

Instructions
 

  • Preheat oven to 375 degrees F
  • Lay the sweet potatoes out in a single layer on roasting tray
  • Drizzle Oil, Honey, Cinnamon, Salt & Pepper over Potatoes
  • Roast for 25-30 minutes until tender
  • Transfer to serving platter
  • Drizzle with more Olive Oil

Notes

Can be prepped the day before:
Peel and cube sweet potatoes. Place in large zip lock bag with Honey, Cinnamon, Olive Oil and let sit in the refrigerator overnight. 
Filed Under: Dishes and Meals, Healthy, Holidays, Potato, Quick and Easy, Side Dish, Vegetables, Vegetarian

Strawberry Shortcake Martini

December 22, 2021 by

Strawberry Shortcake Martini

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Prep Time 5 mins
Total Time 5 mins
Course Drinks
Cuisine American
Servings 1 person

Equipment

  • Cocktail Shaker

Ingredients
  

  • 2 oz Cake Vodka
  • 3 oz Strawberry Schnapps
  • 3 oz Strawberry/Kiwi Juice
  • 1/2 oz Whipped Vodka
  • Strawberries Sliced thin

Instructions
 

  • Combine ingredients in cocktail shaker
  • Add a few ice cubes
  • Shake vigorously
  • Pour through strainer
  • Garnish with fresh strawberries

Notes

Source: https://www.willcookforsmiles.com/strawberry-shortcake-martini/
Filed Under: Beverages, Dessert, Dishes and Meals, Fruit, Holidays, Quick and Easy

Creamy Cauliflower Salad

December 10, 2020 by

Creamy Cauliflower Salad

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Prep Time 20 mins
Cook Time 15 mins
Total Time 30 mins
Course Salad, Side Dish
Servings 8
Calories 180 kcal

Ingredients
  

  • 3 Eggs
  • 1 head Cauliflower cored and cut into bite-sized pieces
  • 2 stalks Celery chopped
  • 6 slices Cooked Bacon chopped
  • 2 Green Onions white and light green parts only, chopped
  • 1/2 cup Mayonnaise
  • 2 tbsp Dijon Mustard
  • 1/4 tsp Paprika
  • Salt and Ground Pepper to taste
  • Parsley for garnish (optional)

Instructions
 

  • In a large pot over medium high heat, bring 2 quarts of water to a boil. Gently lower eggs into water and boil for 12 minutes.
  • While eggs are cooking, fill a medium bowl with ice and water. Once eggs are done, quickly transfer to the ice bath. Let eggs sit 10 minutes before peeling. Once peeled, roughly chop 2 of the eggs and slice the third.
  • Place cauliflower pieces in another large pot and fill pot halfway with water. Bring to a boil and cook until cauliflower is just fork tender, about 3 minutes. Drain in a colander and let cool.
  • In a large bowl, combine chopped eggs, cauliflower, celery, bacon, green onions, mayonnaise, Dijon, and paprika. Stir until well combined and the cauliflower is fully coated. Taste for seasoning and adjust with salt and pepper if desired.
  • Transfer cauliflower salad to a serving bowl and top with the sliced egg and a pinch of paprika. Garnish with parsley if desired, and serve immediately or cover and chill in refrigerator.

Notes

Source: https://www.peteandgerrys.com/egg-recipes/cauliflower-salad
Filed Under: Dishes and Meals, Quick and Easy, Salad, Side Dish, Vegetables

Instant Pot Chicken Alfredo

July 17, 2020 by

CHICKEN ALFREDO

30-minute dinner recipe with tender fettuccini and juicy chicken breast in a heavenly, white cream sauce. 
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Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Main Course
Cuisine Italian
Servings 4

Equipment

  • Insta Pot

Ingredients
  

  • 7 oz Fettuccini Noodles broken in half
  • 2 cups Water or Chicken Broth
  • 1/2 cup Heavy Cream
  • 2 tbsp Unsalted Butter cubed
  • 2 cloves Garlic minced
  • 1 Boneless Skinless Chicken Breast leave whole (shred after it cooks)
  • 1/2 tsp Kosher Salt
  • 1/8 tsp Black Pepper
  • 1/2 cup Parmesan Cheese

Instructions
 

  • Break FETTUCCINI in half and scatter inside the Instant Pot.
  • Pour WATER and HEAVY CREAM over the pasta. Push the pasta under the liquid to submerge it.
  • Scatter BUTTER pieces and GARLIC over the pasta noodles.
  • Lay CHICKEN BREAST on top of the pasta and sprinkle SALT and PEPPER over it. (Yep, we cook chicken breast whole and shred it later so it retains its juices)
  • Secure the lid; turn pressure valve to "Sealing" and pressure cook on HIGH for 5 minutes.
  • When cook cycle completes, let the pot sit undisturbed for a 10-minute (NPR) natural pressure release. DO NOT SKIP THIS STEP!
  • Safely turn pressure valve to "venting" position and release any remaining steam. Open the lid and transfer chicken to a plate.
  • Insert a meat thermometer in the center of the chicken breast to confirm a MINIMUM internal temperature of 165° then cover with foil and rest it a few minutes.
  • Stir the pasta and liquid together (it's not a pretty alfredo yet, but it will be).
  • Stir in PARMESAN CHEESE and adjust SALT and PEPPER, if needed.
  • Shred the chicken with two forks and stir it in to the pasta alfredo.
Filed Under: Chicken, InstaPot, Main Dish, Pasta, Quick and Easy

Rainbow Slaw with Sesame Honey Lime Dressing

October 16, 2015 by

Rainbow Slaw with Sesame Honey Lime Dressing

Christine Carlisle
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Prep Time 15 mins
Cook Time 20 mins
Servings 4

Ingredients
  

  • 2 cups sugar snap peas sliced in half, lengthwise
  • 1 orange bell pepper sliced into thin strips
  • 1 yellow bell pepper sliced into thin strips
  • ½ head of red cabbage sliced thin
  • 2 carrots shredded
  • Juice of 1 lime
  • 2 Tbsp. low-sodium soy sauce
  • 2 Tbsp. honey
  • 1 Tbsp. sesame oil
  • 1 clove garlic minced
  • ¼ cup olive oil
  • salt and pepper to taste
  • toasted sesame seeds for serving

Instructions
 

  • Combine all of the vegetables in a large bowl. Set aside.
  • In a small bowl, combine the lime juice, soy sauce, honey, sesame oil, and garlic.
  • Stir until combined.
  • Gradually whisk in the olive oil, until combined.
  • Season with salt and pepper.
  • Toss the vegetables with the dressing, making sure everything is evenly coated.
  • Allow the salad to rest for about 20 minutes, tossing every once in a while to redistribute the dressing.
  • Season with salt and pepper and serve, topped with toasted sesame seeds.

Filed Under: Appetizers, Dishes and Meals, Quick and Easy, Side Dish, Vegetables

Zucchini and Kale Bites

October 16, 2015 by

Zucchini and Kale Bites

Fifty Shades of Kale by Drew Ramsey, MD and Jennifer Iserloh, Harper Wave, 2013
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Prep Time 30 mins
Cook Time 35 mins
Servings 4

Ingredients
  

  • 2 cups roughly chopped kale
  • ½ cup toasted chopped walnuts
  • 2 medium zucchinis tops removed and cut in half lengthwise
  • 4 tablespoons mayonnaise
  • 1 cup Parmesan or Manchego cheese
  • 2 tablespoons minced fresh parsley
  • Extra virgin olive oil for drizzling

Instructions
 

  • Preheat the oven to 400 degrees.
  • Combine the kale and walnuts in a food processor and process until smooth.
  • In a large saucepan, steam the zucchini for 8 to 10 minutes, until it begins to soften but is still firm to the touch.
  • Remove and place the zucchini cut side up on a cookie sheet lined with parchment paper or aluminum foil.
  • In a medium bowl, mix the mayonnaise, half of the kale mixture, half of the cheese, and 1 tablespoon of the parsley.
  • Cover each half of zucchini with a thin layer of the mixture and top with the remaining cheese.
  • Drizzle lightly with olive oil and bake for 20 to 25 minutes, until the cheese bubbles and starts to brown.
  • Allow the zucchini boats to cool for a few minutes, then slice into 2-inch chunks and sprinkle with remaining kale mixture and parsley.
  • Serve warm or at room temperature.

Filed Under: Appetizers, Dishes and Meals, Healthy, Side Dish, Vegetables

Pumpkin Pie Cupcake

August 15, 2014 by

Pumpkin Pie Cupcake

Try a simpler approach to making pumpkin pie this Thanksgiving with these delicious cupcakes. Get all of the flavor in half the time.
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Prep Time 20 mins
Cook Time 20 mins
Total Time 1 hr 30 mins
Servings 12

Ingredients
  

  • 1 15 oz can pumpkin puree
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup evaporated milk
  • 2/3 cup all purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • Gingersnaps optional for crust

Instructions
 

  • Preheat oven to 350 degrees.
  • Line 12 cup muffin tin with silicone liners, foil liners sprayed with cooking spray or just spray the cups with cooking spray. Either of these three methods will make it easy to take the cupcake out after it’s cooked. Paper liners make it difficult to remove the cupcakes.
  • Mix the pumpkin, sugar, brown sugar, eggs, vanilla extract and milk.
  • Add the flour, pumpkin spice, salt, baking powder and baking soda to the mixture.
  • Fill each muffin cup with 1/3 cup of the mixture.
  • Bake for 20 minutes and let cool for 20 minutes.
  • Remove cupcakes from pan and chill in the fridge for 30 minutes.
  • Top with whipped cream and sprinkle more pumpkin pie spice on top and serve.
  • Makes 12 cupcakes.

Filed Under: Dessert, Dishes and Meals, Holidays, Quick and Easy, Vegetables Tagged With: , ,

Butternut Squash with Brown Sugar and Cinnamon

February 5, 2014 by

Crockpot Butternut Squash

Print Recipe
Servings 4

Ingredients
  

  • 1 large Butternut Squash 3-4 lbs
  • 1 cup Apple Juice
  • 4 tbs Butter
  • 1/4 cup Brown Sugar melted
  • 1/2 tsp Ground Cinnamon

Instructions
 

  • Quarter butternut squash lengthwise
  • Cut Stem off
  • Scoop out seeds
  • Pour apple juice in slow cooker
  • Combine butter, brown sugar and cinnamon in small bowl
  • Place 2 of the squash quarters (cut side up) in slow cooker
  • Drizzle half of the brown sugar butter mixture on squash
  • Place remaining 2 squash quarters on top of first ones and drizzle with remaining brown sugar butter mixture
  • Cover and cook on LOW for 6-8 hours (or until squash is tender)

Filed Under: Dishes and Meals, Main Dish, Quick and Easy, Side Dish, Slow Cooker, Vegetables, Vegetarian

Taco Soup

December 26, 2013 by

Taco Soup

Maxine Wallace
Print Recipe
Prep Time 20 mins
Cook Time 4 hrs
Total Time 4 hrs 30 mins
Servings 12

Ingredients
  

  • 2 lbs hamburger
  • 1 large #3 diced tomatoes
  • 1 small onion chopped
  • 2 cans pinto beans
  • 1 can creamed corn
  • 1 can corn
  • 2 packages taco mix medium
  • 1 26 oz can picante sauce medium

Instructions
 

  • Brown hamburger and onion, drain
  • Add all ingredients into slow cooker
  • Cook on medium for 4 - 5 hours

Notes

You can adjust the heat by using hot taco mix or hot picante sauce, or both.

Filed Under: Beef, Dishes and Meals, Slow Cooker, Soup, Vegetables

Cherry Dump Cake

December 26, 2013 by

Cherry Dump Cake

Maxine Wallace
Print Recipe
Prep Time 10 mins
Cook Time 45 mins
Total Time 55 mins
Servings 12

Ingredients
  

  • 1 15 oz can crushed pineapple
  • 2 can cherry pie filling
  • 1 box cake mix
  • 1/2 cup crushed pecans optional
  • 1 stick butter cut into pats

Instructions
 

  • Layer ingredients in a 13" x 9" pan in the order above
  • Bake at 350 for 45 minutes

Notes

You can change it by using chocolate cake mix and strawberry pie filling instead, or blueberry filling and lemon cake mix.

Filed Under: Dessert, Fruit, Quick and Easy
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