2 medium sweet potatoes, rinsed and dried
2 tablespoons vegetable oil
2 teaspoons smoked paprika
1 teaspoon coarse salt
1 teaspoon garlic powder
1 teaspoon freshly-cracked black pepper
1⁄2 teaspoon cumin
1⁄4 teaspoon cayenne (optional)
Preheat the oven to 450 degrees.
Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated.
Transfer the potatoes to a large baking sheet covered with parchment paper. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.
Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.
Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt on top when they are hot out of the oven.
(Source: http://www.food.com/recipe/oven-roasted-sweet-potato-fries-497715)
Monday, November 9, 2015
Sour Cream Noodle Bake
1 1/4 pounds ground chuck
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
** oregano, basil, parsley - to taste ** (my personal add)
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt, black pepper, oregano, basil, parsley. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
(Source: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html)
One 15-ounce can tomato sauce
1/2 teaspoon salt
Freshly ground black pepper
** oregano, basil, parsley - to taste ** (my personal add)
8 ounces egg noodles
1/2 cup sour cream
1 1/4 cups small curd cottage cheese
Pinch red pepper flakes
1/2 cup sliced green onions (less to taste)
1 cup grated sharp Cheddar
Preheat the oven to 350 degrees F.
Brown the ground chuck in a large skillet. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt, black pepper, oregano, basil, parsley. Stir, and then simmer while you prepare the other ingredients.
Cook the egg noodles until al dente. Drain and set aside.
In a medium bowl, combine the sour cream and cottage cheese. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. Add to the noodles and stir. Add the green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.
To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.
To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.
(Source: http://www.foodnetwork.com/recipes/sour-cream-noodle-bake0.html)
Wednesday, November 4, 2015
Banana Bundt Cake w/Caramel Glaze
3 cups all-purpose flour
2 tsp baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 tsp pure vanilla extract
2 large eggs, at room temperature
4 very ripe banana, mashed
1 cup plain yogurt or 1 cup sour cream (or a combination of the two)
CARAMEL GLAZE:
1/2 cup butter
1/4 cup of brown sugar
1/4 cup of white sugar
1 tsp vanilla extract
1/4 cup heavy cream
Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (
Whisk the flour, baking soda and salt together.
Working with a stand mixer, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg.
Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent.
While the cake is baking, make the caramel glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
(Source: cake: http://www.food.com/recipe/the-best-banana-bundt-cake-dorie-greenspan-434380
caramel glaze: http://allrecipes.com/recipe/213103/banana-pound-cake-with-caramel-glaze/)
2 tsp baking soda
1⁄2 teaspoon salt
1 cup unsalted butter, at room temperature
2 cups sugar
2 tsp pure vanilla extract
2 large eggs, at room temperature
4 very ripe banana, mashed
1 cup plain yogurt or 1 cup sour cream (or a combination of the two)
CARAMEL GLAZE:
1/2 cup butter
1/4 cup of brown sugar
1/4 cup of white sugar
1 tsp vanilla extract
1/4 cup heavy cream
Center a rack in the oven and preheat to 350°F Generously butter a 9- to 10-inch (12 cup) Bundt pan. (
Whisk the flour, baking soda and salt together.
Working with a stand mixer, or with a hand mixer in a large bowl, beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy. Beat in the vanilla, then add the eggs one at a time, beating for about 1 minute after each egg.
Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed when the batter curdles), all the sour cream and then the rest of the flour mixture. Scrape the batter into the pan, rap the pan on the counter to debubble the batter and smooth the top.
Bake for 65-75 minutes, or until a thin knife inserted deep into the center of the cake comes out clean. Check the cake after about 30 minutes - if it is browning too quickly, cover it loosely with a foil tent.
While the cake is baking, make the caramel glaze. Heat 1/2 cup of butter, 1/4 cup of brown sugar, 1/4 cup of white sugar, 1 teaspoon of vanilla extract, and heavy cream in a saucepan over medium heat. Stir continuously until the sugars have dissolved, then gently simmer for 1 minute. Pour over baked cake while still in the pan. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
(Source: cake: http://www.food.com/recipe/the-best-banana-bundt-cake-dorie-greenspan-434380
caramel glaze: http://allrecipes.com/recipe/213103/banana-pound-cake-with-caramel-glaze/)
Chili
2 pounds Ground Chuck
3 cloves Garlic, Minced
1 can (12-14 Oz. Size) Tomato Sauce
1 can (10 Oz) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Corn Meal
1/2 cup Warm Water
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix corn meal with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.
Serve over Fritos, corn chips, or rice, or eat plain! Top with cheese, sour cream, diced onions, or whatever suits your fancy.
(Source: http://thepioneerwoman.com/cooking/frito-chili-pie/)
3 cloves Garlic, Minced
1 can (12-14 Oz. Size) Tomato Sauce
1 can (10 Oz) Ro-tel (diced Tomatoes And Chilies)
1/2 teaspoon Salt
1 teaspoon Ground Oregano
1 Tablespoon Ground Cumin
2 Tablespoons Chili Powder (more To Taste)
1 can (14-ounce) Kidney Beans, Drained And Rinsed
1 can (14-ounce) Pinto Beans, Drained And Rinsed
1/4 cup Corn Meal
1/2 cup Warm Water
Brown ground chuck with garlic in a pot over medium-high heat. Add tomato sauce, Rotel, salt, oregano, cumin, and chili powder. Cover and reduce heat to low. Simmer for 30 minutes.
Add drained and rinsed beans. Stir to combine, then cover and simmer for another 20 minutes.
Mix corn meal with water, then add to the chili. Stir to combine and simmer for a final 10 to 15 minutes.
Serve over Fritos, corn chips, or rice, or eat plain! Top with cheese, sour cream, diced onions, or whatever suits your fancy.
(Source: http://thepioneerwoman.com/cooking/frito-chili-pie/)
Buttermilk Cornbread
1/2 cup butter
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1/2 tsp salt
Preheat oven to 375 degrees. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
(Source: http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/)
2/3 cup sugar
2 eggs
1 cup buttermilk
1/2 tsp baking soda
1 cup corn meal
1/2 tsp salt
Preheat oven to 375 degrees. Grease an 8 inch square pan.
Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and salt until well blended and few lumps remain. Pour batter into the prepared pan.
Bake in the preheated oven for 30-40 minutes, or until a toothpick inserted in the center comes out clean.
(Source: http://allrecipes.com/recipe/76594/grandmothers-buttermilk-cornbread/)
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