Category Archives: Side Dishes

Candied Sweet Potatoes

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My Star created this recipe “on the spot” for Thanksgiving. He loves candied yams and last year we made them from the can (yes the can), but this year we bought the box of sweet potatoes that were on sale for I think $2.99 and Joe just created this awesome side dish. I think this was the winner for the night! Everyone was raving about this dish, so sweet and delicious.

Ingredients:

1 box of sweet potatoes (about eight)
2 sticks of butter
1 cup of brown sugar (packed)
1/2 cup sugar
1/4 cup molasses
1/4 teaspoon vanilla
1/2 teaspoon ground all spice
1/4 teaspoon nutmeg
1 stick of cinnamon (broken in half)
Mini marshmallows (about half the bag)

Preheat oven to 350 degrees

Pierce sweet potatoes with fork and wrap in foil. Bake for approximately 35-45 minutes. Remove from oven and cool to handle. Peel potatoes by inserting knife and making a shallow slice.

Cut potatoes in chunks and place in 9 x 13 casserole dish.

Melt one stick of butter in saucepan add sugars, molasses, vanilla, all spice, nutmeg and cinnamon. Heat until almost boiling. Lower to med/low and simmer for 5 minutes stirring occasionally. Pour over sweet potatoes, add the remaining stick of butter (yes, more butter..but it’s soo good) cut into 8 slices and place on top.

Bake covered with foil for 30 – 35 minutes, basting as needed. If you want to add marshmallows, remove half of the syrup and top with mini marshmallows and bake for the remaining 10 minutes.

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Bacon Wrapped Asparagus

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I bought asparagus for our Thanksgiving dinner and was thinking and googling what do with it and really didn’t find anything that spoke to me. 🙂 I love making roasted asparagus and grilled asparagus during the summer when it is fresh and thought why not take bacon (which I had in the fridge) and wrap some asparagus and roast it? Hello awesomeness!

Ingredients:

Fresh Asparagus (I used two bundles)
Bacon (any flavor)
EVOO
Salt
Pepper

Preheat oven to 400 degrees.

Rinse asparagus and cut. The easiest way to do this is take one stalk and snap it in half. Use that stalk as a guide and line up with the remaining asparagus and chop. You can save the ends for soup, just freeze them for later.

Place the asparagus in large bowl or pan and drizzle with extra virgin olive oil, salt and pepper. Toss to coat. I decided to make bundles of 8 spears of asparagus, as we had 6 people for dinner. If I had more people over, I probably would have made bundles of 4. Take one strip of bacon and starting from the end wrap around til you get to the top.

Place on foil lined cookie pan with rack on top. I use one of our cookie cooling racks, which works out just perfect. Make sure you spray the rack with Pam so they don’t stick.

Bake for approximately 20 minutes until bacon is crispy or to your liking.

Rosemary Roasted Potatoes

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We just love potatoes in this house. Mashed, smashed, roasted, boiled, baked, twiced baked, cold, hot. One of my Star’s favorite lines from The Lord of the Rings is “Po-Ta-Toes, boil ’em mash ’em stick um in a stew.” 🙂

This recipe is so versatile, in which you can add different ingredients and change it up. Sometimes I will add Old Bay seasoning, fresh garlic, or chipotle powder to make it a little spicy. Depending on how I make them, I will top them with different cheeses, such as mozzarella, mexican, or cheddar. You cannot mess this recipe up. Make your own creation, have fun!

Ingredients:

1 1/2 pounds potatoes (red or white skin)
1/4 cup extra virgin olive oil
2 tablespoons fresh minced rosemary (approximately 2-3 sprigs, you can substitute for dried)
3/4 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon crushed red pepper flakes (you can omit this ingredient)
1/4 cup grated Parmesan cheese

Preheat oven to 400 degrees

Cut the potatoes in half or quarters and add to bowl.

Add the fresh rosemary. To remove the rosemary leaves, hold the top of stem with the leaves pointing upwards. With your other hand run your fingers down the stem pushing gently against the rosemary leaves. Gather together and mince.

Next add the salt, pepper, garlic powder, onion powder, red pepper flakes and Parmesan cheese.

Toss until well coated. Place on baking sheet and spread out into one layer.

Roast in the oven for 30 minutes or until crisp. Flip during cooking to ensure even browning.