Friday, November 26, 2010

Kay's Sweet Potato Casserole



Jordan's aunt Kay made this recipe for Thanksgiving when I was pregnant with Saryn almost three years ago. I do not normally like sweet potatoes but I LOVED this dish. I think I had several helpings that year! :) I have made it twice since then but keep forgetting to get photos of it. Well, this year I made it again for Thanksgiving and made sure to get photographs! If you like sweet potatoes even a little, you should definitely try this recipe!

Ingredients:
Topping:
1/2 cup packed brown sugar
1/2 cup white sugar
4 Tablespoons flour
1/3 cup pecan pieces
1/3 cup shredded coconut
4 Tablespoons butter, cut up

Potatoes:
4 large sweet potatoes, peeled and quartered (My potatoes were small but I used about 3 pounds of potatoes)
3 eggs, slightly beaten
8 Tablespoons butter, at room temperature
2/3 cup - 1 cup heavy cream
2 tsp ground cinnamon
1 tsp ground coriander
salt and pepper to taste

Directions:
Butter 6x9 inch or larger baking pan. I used a 9x11 pan and it was perfect.

Prepare topping by combining all ingredients except butter in a medium bowl. Cut in butter with a pastry cutter or a fork. Reserve.



Place potatoes in heavy saucepan, cover with water, and bring to a boil. Boil over medium heat for 20 minutes or until tender. Drain and let them dry in a colander for 10 minutes.

Preheat oven to 325 degrees. Put potatoes through food processor or food mill (I used a hand mixer) Stop as soon as potatoes are smooth. Don't over mix. You may need to add some of the cream to keep the mixture moving. (I didn't have to, I added my cream after they were mixed.)




With whisk or large spoon combine potatoes with eggs, butter, cream, and spices. Pour into pan.



Distribute topping evenly over the top.



Bake uncovered 30-40 minutes or until nicely browned.



We had this with turkey but it would be nice with ham or beef as well.



Enjoy!

Wednesday, November 17, 2010

Southwestern Cream of Chicken Soup



Yummy! This is a creamy and spicy chicken soup that is served with tortilla chips. I found this recipe in a Cuisine at Home magazine and will definitely make it again. It took about an hour from start to finish but that includes cooking and shredding the chicken. This soup is a great comfort food for a cold Fall night!

Ingredients:
3 Tbsp butter
1 red bell pepper, seeded and diced
1 pablano chile, seeded and diced
1/2 cup diced onion
1 Tbsp minced garlic
1 tsp hot chili powder
1 tsp ground cumin
1/2 tsp ground coriander
6 Tbsp flour
3 cups whole milk
1 cup beer
1 cup chicken broth
1/2 cup dry white rice
3 cups shredded pepper jack cheese
2 cups shredded cooked chicken (I boiled 2 chicken breasts for about 15 minutes, then shredded.)
2 Tbsp chopped fresh cilantro

Directions:

Melt butter in a large pot. Stir in pepper, poblano, onion, garlic, chili powder, cumin, and coriander. Sweat mixture until peppers begin to soften, about 5 minutes.



Whisk in 3 Tablespoons flour to coat vegetables; cook 2 minutes. Whisk in milk, beer and broth until smooth. Bring mixture to a simmer. Stir in rice; simmer until tender, about 15 minutes.



Combine cheese with remaining 3 Tablespoons of flour in a resealable bag; toss to coat. Add cheese to soup a handful at a time, stirring to melt completely before adding the next handful.



Add chicken and cilantro to heat, 3-5 minutes.



Serve with tortilla chips if desired. Enjoy!

Tuesday, November 9, 2010

Kayln's Baked Chicken Breasts Stuffed with Pesto and Feta



I am so loving Kayln's food blog while Jordan is on South Beach. It's hard enough to figure out what to cook for dinner but then add dietary restrictions and it makes it almost impossible!

Jordan said he felt this recipe was missing something but couldn't put his finger on it. I thought it was fabulous. The only thing I would change the next time I make this is to put some salt and pepper on the chicken or in the breading. For me, who isn't doing the South Beach diet - this dish was heavenly!

I made a few small changes. Here is what I did:

2 boneless, skinless chicken breasts
1/4 cup pesto
1/4 cup crumbled feta
1/4 cup bread crumbs
1/4 cup parmesan cheese
2 eggs, beaten

Preheat oven to 350F. Spray a flat roasting pan with olive oil or nonstick spray. Trim all visible fat from chicken breasts, then put each chicken piece inside heavy plastic bag and pound with meal mallet until the chicken is 1/4 inch thick. Lay chicken skin side down on cutting board.

Put crumbled Feta and pesto in a small bowl and mix together with a fork. Divide pesto mixture evenly among the chicken breasts, then use a spoon to spread it over the chicken, not going completely to the edge or the stuffing will leak out. (I don't always read directions very well now that I have two young children. I went all the way to the edges with my filling but they turned out alright anyways. ;)



Roll up each chicken breast, starting with the smallest end and tucking in any ragged edges, then secure each piece with two toothpicks.



Put beaten egg in one bowl and combine bread crumbs and parmesan in another. Dip each chicken piece first in egg, then in bread crumb/parmesan mixture, turning over several times so chicken is well-coated. (I remembered I was supposed to add parmesan to the bread crumb mixture after the chicken was already in the oven. I just sprinkled some on top. Again, with the children. ;)



Place chicken pieces in baking pan and cook until chicken feels firm but not hard to the touch, mine took about 40-45 minutes.