Sweet Potato Casserole

I can not believe that I had not posted this recipe to the blog! I have used this for every holiday and every gathering that I have been to, ever since my friend Cheryl C. made it at her home for our Easter gathering with her family! My husband's Aunt Teresa makes a sweet potato casserole similar to this as well. My friend, C got it from her neighbor who may have gotten it from Southern Living! LOL.

I believe the topping makes this dish most unique and scrumptious. It is always requested my mother in law always asks me for the recipe and I believe she has it down now! It brings groans of delight and smiles of pleasure when this dish makes its presence at our table.

Sweet Potato Casserole

Yields: 9x13 pan          Bake: 350      Prep:  20 min       Time: 35 min

Ingredients:
3 cups mashed sweet potatoes
2 eggs
1 cup sugar
1/2 tsp. salt
1 stick butter
5 ounces evaporated milk
1 tsp. vanilla

TOPPING: mix in seperate bowl (should crumble)
1/2 stick melted butter
2/3 cup brown sugar
1/3 cup flour
1 cup pecan peices

Mix all together. Place in greased 9x13 pan. Top with topping and bake at 350 degrees for 30-35 minutes.

ARTICHOKES

We ate artichokes growing up. I remember going to my grandma's house and she serving these and then my mom would make them for us too. I would eat two by myself! I loved them.
What is it?
It is a big thistle plant that is native to the Mediterranean.
How to choose an artichoke?
Choose artichokes that are dark green, heavy, and have "tight" leaves. Don't select chokes that are dry looking or appear to be turning brown. If the leaves appear too "open" then the choke is past its prime.
How to store an artichoke?
It should be stored in a plastic bag and refridgerated.
How to cook an artichoke.

Peel off all dark or brown leaves.

I choose a heavy deep pot and steam the chokes. Make sure lid is secure. Add salt to water and bring to a boil. Add artichokes.
Put lid on and bring to a simmer 30 to 40 minutes. You want to make sure that your artichokes are tender all the way through.

Serve hot or chilled. Chilled artichokes have more flavor.

How to eat an artichoke?
Pull each leaf off the choke and hold the pointed end between your fingers and only scrape the bottom portion of the inside leaf. Serve with melted butter or olive oil and course salt. You may use lemon butter or mayonaisse.
Sorry, I couldn't pick my camera up to show how to pluck the leaves off and eat because I was eating it too fast.

Be sure to put out a plate for the discarded leaves.

Look, I think she likes it!

Yes, in fact, all of the children liked it! Mr. Incredible wouldn't try. wimp!

Most of the artichoke can be eaten all the way through.
When you get to the fuzzy part you have reached the prize.


Scoop the fuzzy part out with a spoon or just pull it off. The base of the artichoke is edible and is referred to as the heart of the artichoke. This is the best part! Dip in salt and butter and eat. Smile as it goes all the way down. yumm.

SPAGHETTI SQUASH

Medium sized spaghetti squash, halved lengthwise, seeds discarded
2 tablespoons extra-virgin olive oil,
salt and freshly-cracked black pepper
3 shallots, sliced thin
3 cloves of garlic, sliced thin
1/2 teaspoon crushed red chile flakes
1/4 cup grated parmigiano-reggiano
2 tablespoons minced flat-leaf parsley


Start with a beautiful spaghetti squash



Clean out seeds and discard




Line baking sheet with foil

salt and pepper squash and coat with olive oil
brush cut side and inside of squash with TBL spoon of oil and liberally salt and pepper.


Place on baking sheet cut side up

Roast for one hour or until squash is soft and brown. Allow to cool.

Draw a fork through the squash to form long spaghetti like strands. Add to frying pan and toss. Before serving add grated cheese and parsley.


While squash is cooling in a frying pan add 3 cloves garlic thinly sliced, 3 shallots thinly sliced and pepper flakes to pan. Cook until shallots are tender.
I had tomatoes that needed to be used so I roughly peeled them and coarsley chopped. I added to the garlic mixture and then added the squash! Season with salt, pepper, red pepper flakes and garlic and herb seasoning. Add squash last.

MMMmmmmmm... good. Everyone liked this! I knew they would.

Mexican Corn on the Cob

Warrior's Gfriend likes to eat her corn like this. It is even better if you choose to grill your corn. I have never had it this way but find it quite pleasing to the taste buds.

Corn on the cob
Melted Butter
Chilli powder
Fresh limes
Melt butter & sprinkle chili powder to liking, add lime juice & 1 tsp. salt. Brush over corn and devour.

GRILL THIS BABY!
Wrap in tin foil & place on grill be sure to turn every 2 minutes. Take off when corn shows grill marks, 5-10 min. Voila~

Beef Stroganoff & Green Bean Ceasar

This was our dinner tonight. I didn't have the sour cream and mushrooms to make a traditional stroganoff, so I sliced up a NY strip steak and used what I had. It turned out really good! Of course, I forgot to take the picture until after we ate so the pic is of the leftovers. This made enough for two with leftovers, but not enough for four.

Beef Stroganoff

8 to 12 oz of tender beef steak such as NY strip, sliced thin

1 Tbls olive oil

1/2 medium onion, chopped

1 can crm of mushroom soup

8 oz beef broth

2-4 tbls milk

garlic powder, salt and pepper

8 oz. egg noodles

Heat oil in large skillet, add meat and onions, cook over med-high heat until meat is browned and cooked through. Meanwhile in a small bowl mix the soup and beef broth until smooth. Reduce heat and add broth mixture to the skillet; stir to combine. Add milk to thin to creamy consistency. Sprinkle with garlic powder, salt and pepper to taste. Allow to simmer over low heat while you prepare the noodles. This will allow flavors to blend. Do NOT Boil!

Prepare noodles according to pkg instructions. Drain and toss with 1 Tbls butter to prevent sticking. Serve Stroganoff over noodles.

Green Beans Ceasar

1 can french cut green beans, drained

1 Tbls salad oil

1/2 Tbls white vinegar

1/2 Tbls instant dried onions

dash salt

1/2 clove garlic, minced

dash pepper

1 Tbls dry bread crumbs

1 Tbls grated Parmesan cheese (I use fresh)

1/2 Tbls butter, melted

Heat oven to 350 F. Toss beans with salad oil, vinegar, onion, salt, garlic and pepper. Put into ungreased casserole dish. Stir together the bread crumbs, cheese and butter; sprinkle over the beans. Bake uncovered 20-30 minutes or until heated through.

* The vinegar gives these beans a tangy bite. Adults seem to love them, but most kids will wrinkle their noses the first time you serve them so you may want to have some regular beans on the back burner for them. :)

Grilled Dinner

This is a recipe we use frequently during the summer months. It is quick, easy, and the best part - no cleanup!

Grilled Summer Veg with Kielbasa

Serves 4

1/4 red onion, sliced thin

~8 small red potatoes, quartered

Baby Carrots

2 ears corn, cut into fourths

one yellow squash, sliced in 1 inch pieces

one zuccini, sliced in 1 inch pieces

one lb kielbasa sausage sliced into 1/4 - 1/2 inch pieces

2 Tbls butter

Seasoned salt such as McCormicks Garlic and Pepper seasoning

Soak the potato and corn in water about 45 minutes before you plan to prepare this dish.

Pull out a layer of Heavy Duty Tin Foil large enough to fold over ingredients with several inches to spare. Place the corn, potaotes and sausage in the center of the foil. Tope with the onion, squash and zuccini. Dot with the butter and sprinkle with seasoned salt.

Fold the foil up from both sides and then fold the foil closed at least three folds to seal in moisture and steam. Form triangles of foil at each end and then fold in several times to seal.

Place the foil package on a hot grill, seam side up and cover grill. Let the vegetables cook about 20 minutes, depending on how hot the grill is. Then turn for an additional 10 minutes cooking time. (Cooking time depends a lot on your grill, so watch them close the first time and adjust as necessary.)

A few notes: It is important that your squash and zuccini be sliced large and placed on top of the other vegetables to prevent their overcooking. For larger groups you can make this dish in a disposable aluminum roaster pan and seal the top with foil. In this case I stir the vegetables about 20 minutes into cooking and then add the squash and zuccini to avoid overcooking.

Fresh Asparagus

I always eat asparagus when we go out for dinner if it is on the menu. My children never eat aspargus and since they have tried a few new vegetables I thought I would share the experience with them. They turned out great! They appreciated the new vegetable but I can't say it was a favorite. ( I have no idea why!) However, they did eat the asaragus that were on their plates.
Biology
Asparagus is a herbaceous perennial plant growing to 100-150 cm tall, with stout stems with much-branched feathery foliage. The 'leaves' are in fact needle-like cladodes (modified stems) in the axils of scale leaves; they are 6–32 mm long and 1 mm broad, and clustered 4–15 together. The flowers are bell-shaped, greenish-white to yellowish, 4.5–6.5 mm long, with six tepals partially fused together at the base; they are produced singly or in clusters of 2-3 in the junctions of the branchlets. It is usually dioecious, with male and female flowers on separate plants, but sometimes hermaphrodite flowers are found. The fruit is a small red berry 6–10 mm diameter. Asparagus is eaten worldwide, commonly with eggs in China and with beef in Britain. It is not considered a delicacy as it is very cheap and easy to obtain.
History
Asparagus has been used from very early times as a vegetable and medicine, owing to its delicate flavour and diuretic properties. There is a recipe for cooking asparagus in the oldest surviving book of recipes, Apicius’s third century AD De re coquinaria, Book III. It was cultivated by the ancient Egyptians, Greeks and Romans, who ate it fresh when in season and dried the vegetable for use in winter.[verification needed] It lost its popularity in the Middle Ages but returned to favour in the seventeenth century.

Culinary

Only the young shoots of asparagus are eaten. Asparagus is low in calories, contains no fat or cholesterol, and is very low in sodium. It is a good source of folic acid, potassium, dietary fiber, and rutin. The amino acid asparagine gets its name from asparagus, the asparagus plant being rich in this compound.

The shoots are prepared and served in a number of ways around the world. In Asian-style cooking, asparagus is often stir-fried. Cantonese restaurants in the United States often serve asparagus stir-fried with chicken, shrimp, or beef, also wrapped in bacon. Asparagus may also be quickly grilled over charcoal or hardwood embers. It is an ingredient in stews and soups. In the French style, it is boiled or steamed and served with hollandaise sauce, melted butter or olive oil, Parmesan cheese or mayonnaise. The best asparagus tends to be early growth (first of the season) and is often simply steamed and served with melted butter. Tall asparagus cooking pots allow the shoots to be steamed gently.

Asparagus can also be pickled and stored for several years. Some brands may label them as "marinated" which means the same thing.
The bottom portion of asparagus often contains sand, and as such proper preparation is generally advised in cooking asparagus.

Medicinal
Asparagus rhizomes and root is used ethnomedically to treat urinary tract infections, as well as kidney and bladder stones. It is also believed to have aphrodisiac properties.
Ingestion of Asparagus may bring on an attack of gout[9] in certain individuals due to the high level of purines.
To select :
Look for spears with a vivid color and no blemishes and bruises. The buds at the tip should be tightly closed, and the base of each stalk should appear freshly cut. Whether you choose pencil-thin, standard or jumbo is a matter of personal preference. All can be equally tender as long as they are fresh. For the best flavor, enjoy asparagus at the peak of its season from March to May. At other times of the year, the asparagus in your market has likely been flown in from a distant country.

To store :
Remove any bands that bid the spears together, and put the bases of the stems in a glass filled with about 2" of water. Cover loosely with a plastic bag and refrigerate for up to 3 days. Changing the water daily will help the asparagus stay fresh longer, but for the best flavor, enjoy asparagus soon after you've bought it.
To trim :
Hold one end of the asparagus spear in each hand and bend the stalk. The spear will naturally break at the point where it becomes tough.

I chose to boil mine. Have a large pot of water and add salt. I had fresh chicken stock or broth on hand and used the boiling water from the chicken and just put the asparagus in that. I also added one can of chicken broth. This lends to a great flavor to the asparagus.

Boil for 7 to 10 minutes. Watch for the change of the vegetable to turn to a vibrant beautiful green. You want your asparagus tender but not over done and still slightly firm.
Carefully remove from water and drain. Add salt pepper and slice a lemon to add as a garnish. It also gives a great zip to the veggie.

Breaded EggPlant

This is another childhood recipe of my grandma's that I have shared with my family! My children all scrunched their noses at what I brought in and what it looked like cut. Aden was first to say I don't like that. He hadn't even tried it. I was a little perturbed and replied, "Aden, when is the last time I have made something that you did not like or would not eat??"" : dead silence: EXACTLY MY POINT! I have never lied to my children about food and tastes. I know their taste buds. I was never lied to about food and whether or not I would like it. So, I have always told them if I thought they would like it or not. We try new foods all the time.



THIS IS A HIT IN OUR HOME! and they are all anxious to try this strange new vegetable. I am going to bake it next time. I loved that my grandparents had a garden when I was younger. It gave me a love for fresh vegetables. It makes me want to have a garden too.

FEATURING: Bread crumbs, garlic herb seasoning and eggs, and eggplant
Wash and slice eggplant as you would a tomato.
Mix bread crumbs. if you do not have bread crumbs, toast your own in the oven. Tear peices of bread apart and place them on a cookie sheet. Toss them in the oven on 350 or you can broil. When toasted remove and crush gently in a plastic ziploc bag.

Dip each slice of eggplant into egg and coat with bread crumb and garlic herb mixture. I use 1 cup herb mixture.
In a hot skillet add 3TBL garlic oil and let pan get hot. When hot add breaded eggplant and cook. Allow to cook for 2 or 3 minutes until tender and brown. If it browns too quickly turn down heat. You want the eggplant to be tender. FLIP! and repeat the same process.
Remove from skillet onto a paper towel plate and let drain. Serve with a seasoned dressing sauce. Mayonaisse, milk and texas hot pete sauce. Drizzle over the top and serve! HMmm... Mmmm... Good

Ritz Cracker Green Beans

Ok, this is a childhood recipe that my dad would always make whenever he had to cook with green beans. It was the only way I would eat green beans when I was young. To this day, it is a favorite of mine. Besides, the fresh green beans in a garlic butter sauce. Whenever, I eat green beans prepared this way it brings me straight back to a trip down memory lane. Hmmm... mmmm... good. My children love it this way too. They pretty much like vegetables.

1 Large can of green beans
1 package ritz crackers
1 stick butter

Drain green beans and pour into a skillet or pot. Add butter and let melt. Crush crackers and add to mix. Toss lightly until each bean is coated and crackers are moistened with butter. Add salt and pepper to taste. VOILA! Serve!

Mashed Potatoes

Feeds 10+ people

5lb bag of Idaho russet potatoes
whipping/heavy cream
evaporated milk
1 stick butter

Peel Potatoes and quarter
Boil in salted water until fork tender. Drain.
Remove from heat and add 1 stick butter, 1 small can evaporated milk, 1/2 cup heavy cream and 1 stick butter. Blend on low with mixer and then slowly stir on medium until all lumps are gone.
Add salt and pepper to taste and add garlic herb seasoning lightly to the top of potatoes.

Garlic Green Beans

I can remember my grandparents and parents having a vegetable garden. I have never cooked fresh green beans. I have always canned it. While I was cleaning and preparing the green beans my mind was rushing with memories and flooded with nostalgia of my childhood. I remember sitting out back at my grandparents table and cleaning and preparing vegetables from the garden. These were so so good. I love them prepared this way. I have now become a green bean snob and the can will never do.

GARLIC GREEN BEANS

1lb of fresh green beans, wash and cut the ends off.
Bring salted water to a rolling boil. Add green beans and blanche them. Let them
boil in the water for 7 to 8 minutes.

While the green beans are boiling:
1 stick of butter in saute' pan
3 cloves fresh garlic (more or less depending on your likes)
peeled and chopped finely.
Add garlic to melted butter and sautee' in pan. You do not want to burn the garlic or they will become very bitter.

Drain green beans. They should turn a vibrant beautiful green. Add them to the sautee' pan and toss. Cooking approximately 3 to 5 minutes.
Add a pinch of garlic salt and pepper to the dish and done.