Sweet potatoes have become a staple in my diet. Not only do they offer an excellent source of vitamins and fiber, but sweet potatoes also are quite delicious and easy to cook as a nice dish to accompany most dinner meals. Now, although I’ve been on a sweet potato overload lately, I couldn’t resist this recipe for Sweet Potato Biscuits from Food and Wine Magazine. My favorite potato of choice plus a flaky biscuit equals a win, win situation in my opinion!
Step 1: Mix Sweet Potato
Puree with Buttermilk
Step 2: Mix Sweet Potato Puree
with Flour Mixture and Butter
Step 3: Roll Out Dough and Cut
into Round Shapes
Step 4: Bake and Eat!
I really thoroughly enjoyed this recipe for Sweet Potato Biscuits. The sweet potato puree used in this recipe is a perfect amount that allows for the biscuit to have a hint of sweet potato (and a beautiful color), but without an overpowering sweet flavor. I’d recommend to add a small amount of butter to create a savory taste. Just make sure not to indulge in too many of them!
I absolutely love tradition – especially as it relates to food. One of these favorite traditions is eating cranberries as a side dish during Thanksgiving. However, every now and then, I do embrace the opportunity to try something new. Now this is not to say that I will replace the turkey at Thanksgiving. That will never happen. But, I was definitely looking to reinvent some of the other side dishes present in that meal.
This particular side dish, Pomegrante Mint Relish from Bon Appetit Magazine, presents a nice alternative to the classic side dish of cranberries. The colors from the pomegranates in this side dish are particularly beautiful while the side dish itself provides a nice contrast of fresh flavors with the mint.
Step 1: Chop Pomegranates and Seed
Step 2: Combine Pomegranates
with Olive Oil, Red Wine Vinegar,
Lemon Juice and Lemon Zest
Step 3: Add Chopped Mint to Pomegranates
Step 4: Add an Extra Sprig
of Mint, Scoop and Serve!
Pomegranates on their own pack a punch of flavor, but the mint used in conjunction with this fruit amplifies this side dish while providing a fun way to reinvent the classic serving of cranberries. But, who says you can’t just use this as an alternative to cranberries at Thanksgiving? Why not use this as a topping to put on other recipes throughout the year? On top of a salad perhaps?
Normally when I think of the word “cake” I think of a chocolate mixture with frosting or a sweet concoction to celebrate one’s birthday. But, when I saw this savory Crispy Potato Cake in Bon Appetit Magazine I just couldn’t resist.
Now, although this just looks like a glob of potatoes (it is), it does pack a ton of flavor due to its smothering in butter, garlic and herbs. It is as delicious as it is decadent. The good news is that this can easily be prepared ahead and then brought to a friend or family’s house to share. Whichever option you choose, you can’t go wrong!
Step 1: Clean, Peel and Chop Potatoes
Step 2: Cut and Saute Garlic
Step 3: Cook Cut Potatoes in
Butter, Salt and Pepper
Step 4: Press into Pan and Bake
Step 5: Add Garlic and Parsley; Eat!
This recipe is very simple to make and requires few ingredients (definitely bonus points in my opinion!). Next time, I’d suggest to add more garlic throughout the potatoes as well as a few more herbs for additional flavor.
This is definitely a perfect recipe to kick off celebrating the Fall season!
I absolutely love pickles, including in a sandwich, burger or just eating them plain. Besides pickles from a jar, I’ve started to notice more and more pickled items popping up in menus and I definitely can’t complain about it. But, it wasn’t until a recent trip to Austin, Texas where I officially fell in love and started to widen my palette from just eating only pickles to more and more pickled items. This happened at a restaurant where my friends and I ordered an appetizer of assorted pickled vegetables and fruits. Whether it was the pickled green bean, pickled pear, pickled peach, pickled onion, and so on, I loved it all.
I found this recipe for Pickled Corn in Bon Appetit Magazine and decided that this would be my first attempt at pickling. The entire process was so simple, quick and extremely rewarding. I can’t believe I hadn’t done this sooner!
Step 1: Cut and Juice Limes
Step 2: Chop Red Onions and Jalapenos
Step 3: Add Jalapenos, Red Onion, Lime Juice,
Cilantro and Crushed Black Pepper to Cooked Corn
Step 4: Boil Vinegar With Sugar, Salt and Water;
Pour Onto Corn Mixture; Seal in Jar; Eat!
This specific recipe has a great mix of flavors and I really enjoyed the heat and spice that the red onion and jalapeno bring to the mild corn. All in all, this is perfect topping for a salad, rice or taco (or eating straight out of the jar – yes, I will admit to doing that because it was that good!).
There is a fresh fruit stand near us and I absolutely enjoy visiting it and supporting local farmers. This past week my boyfriend’s mom was nice enough to bring over a huge tray of several cartons of strawberries. These were definitely delicious strawberries; however, throughout the busy week, they weren’t eaten fast enough. So, towards the end, I had to think quickly and decided to make a Strawberry Pie dessert with them in order to salvage the strawberries and put them towards good use!
I’ve baked many simple and complex pies in the last few years, but I feel like no matter the filling, the crust is actually more of the crucial part. I found this pie dough recipe from an earlier post, Classic Sour Cherry Pie With Lattice Crust. I basically made the same pie, but just substituted my own recipe for the strawberry fruit filling. This crust is a perfect blend of flakey-goodness and always hold together well.
Anyway, whether you like strawberries or not, use whatever pie filling you’d like and the pie dough recipe from the Sour Cherry Pie recipe and you won’t be disappointed!
Happy Sunday and hope you had a great weekend!
Some of the most common and complex inventions as well as food concoctions have been created “by accident”. One of these accidental concoctions includes the popsicle. Basically, a man named Frank Epperson left a drink with a string in it outside of his house overnight. The next morning he returned to outside to find that his drink was actually frozen. He then pried the remnants out by using the straw as a handle. In turn, this prompted the idea for the modern-day popsicle.
Fun facts aside, I had been craving a fruit-flavored popsicle for quite some time, especially since the Summer and warmer temperatures have arrived. For my first homemade popsicle I wanted to use a few different flavor combinations. This resulted in grapefruits for a tangy flavor and raspberries for a sweet taste. I literally only used three ingredients – fresh squeezed grapefruit juice, raspberries and just a touch of sugar – for these Raspberry Grapefruit Popsicles.
Step 1: Cut and Juice Grapefruit
Step 2: Blend Raspberries and
Grapefruit Juice Together
Step 3: Taste and Add Sugar (if needed)
or Adjust by Adding More Grapefruit
Juice to Make it Tangier
Step 4: Pour Juice into Molds and Freeze
Step 5: Pop the Popsicles Out of
the Molds and Enjoy!
The fun part about making these popsicles is that I had to wing most of the process so I found myself tasting the blended juice a few times and changing my ratio of grapefruit juice to raspberries quite a bit until I was settled with an optimal taste. All in all, I was definitely a fan of this flavor combination and the fact that I primarily only used fresh fruit (instead of most store-bought popsicles with larger amounts of added sugar). However, next time I will definitely enjoy experimenting with being more creative and perhaps trying a layering effect with whole fruit within the popsicles.
Popsicles are a fun dessert to have at home, they taste delicious and they don’t require many ingredients to make a great outcome! What type of popsicle combinations have you tried making?
It’s Grilling Season! For my first recipe utilizing the grill this Summer I wanted to do an Argentinian classic: Skirt Steak with Chimichurri Sauce.
Prior to this weekend, I have only had Chimichurri Sauce a handful of times at restaurants (most recently at Ox in Portland), but I’ve never had the chance to make it on my own. One of the reasons why I decided to pair steak with this sauce is because I wanted to complement the warmer weather with light and fresh flavors instead of a traditional heavy or sweat barbecue sauce. Chimichurri Sauce is a great alternative due to its abundance of fresh garlic and shallots as well as the earthy taste that results from the herbs and olive oil.
Step 1: Chop Herbs (Parsley, Oregano and Basil)
Step 2: Chop Garlic and Shallots; Add to
Herbs and Put into Blender
Step 3: Pulse and Add Olive Oil and Other
Spices; Marinate Steak and Then Grill
Step 4: Slice Steak, Add Reserved
Sauce and Enjoy!
I definitely have to thank Mr. Emeril Lagasse for this recipe. He always has a trick (or two) up his sleeve for adding more flavor and improving the overall dish. One of my favorite parts of this recipe is that it calls for part of the sauce to serve as a marinade. As a result, this made the meat extra tender and seasoned with the perfect amount of salt to balance the herbs of the Chimichurri Sauce. I will definitely look to make this recipe again and again this Summer, especially because the sauce was so simple to do (and, the bonus is that this recipe creates a lot to save!).