Southwestern Grilled Sweet Potato Salad

So you know I've been on a Sweet Potato kick right...so in trying to do better with meal planning and eating healthier I found this amazing cold sweet potato salad recipe. Do you like Southwestern flavors? Well if you do you will love this recipe! I'm not good with grilling so I roasted my sweet potatoes in the oven...imagine roasted sweet potatoes, fresh roasted corn, black beans, green onions, bell pepper and CILANTRO!!!  I added some small spears of chopped, lightly sauteed asparagus for crunch. The thing that pulls it all together is tossing it all in fresh lime juice...now that's love. I love, love, love the taste of cilantro...it just makes everything taste "fresh"...I know it probably doesn't make sense but just go with me here. I made this on Sunday and the picture below is the end result...isn't it beautiful! Bright, fresh and healthy..imagine that and it taste soooo good. Being from the south I have only had one kind of potato salad and it included white potatoes with eggs, mustard, pickles...you know the one...and yes it's delicious but this is an entirely different twist on potato salad! Try it...if you like CILANTROOOOO...you are going to love it! 

Southwestern Grilled Sweet Potato Salad

Yield: Serves 6

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes


Grilled or oven roasted sweet potato salad with black beans, sweet corn, red pepper, avocado, cilantro, and lime. This fresh and healthy potato salad is always a hit at summer BBQ's!
ingredients:


4 medium sweet potatoes, peeled and cut into 3/4 inch slices (or cut in cubes if you will be roasting them in the oven).
1 tablespoon olive oil
Salt and pepper, to taste
1 ear sweet corn, husked
1 (15 oz) can black beans, rinsed and drained
1 red pepper, diced
2 green onions, chopped
1/2 cup chopped cilantro
2 avocados, pit and skin removed, chopped
5 stems of asparagus chopped and lightly sauteed or blanched so they still have crunch
Juice of 2 limes
Salt and pepper, to taste

Directions:

1. In a large bowl, toss the sweet potato slices with olive oil. Season with salt and pepper. Place the sweet potatoes on a grill over medium heat (or cut them in cubes before tossing them in the olive oil and roast them by placing them in a 400 degree oven until tender). Cook until tender, about 8-10 minutes on each side. When the sweet potatoes are close to being done, place the ear of corn on the grill (I also roasted the ear of corn on the cookie sheet with the potatoes) and cook for 3-4 minutes, rotating so the kernels get slightly charred. Let the sweet potatoes and corn cool to room temperature.

2. Cut the sweet potatoes into cubes and place in a large bowl. With a sharp knife, remove the corn kernels from the cob. Add the corn to the bowl. Stir in black beans, red pepper, green onions, cilantro, and avocado. Squeeze the lime juice over the salad and stir until combined. Season with salt and pepper, to taste. Serve.

Note-the salad will keep in the refrigerator for 2 days.

Sweet Potato Crusted Spinach Quiche

Happy Summer Saturday! So lately I have had sweet potato on the brain....I loooove sweet potatoes and so I'm looking for different ways to eat them. Well TA DA! I found one! Sweet potatoes backed up as a crust for this quiche filled with onions, garlic, spinach, cheese and I will add some thinly sliced ham or turkey to kick it up a notch...YUM! You could even leave the eggs out and it would be delicious. I will be making this this week!

Sweet Potato Crusted Spinach Quiche

Ingredients:

• 6 small sweet potatoes
• Olive oil spray
• 1 bunch organic spinach
• 1/2 small onion
• 1 clove garlic
• 4 eggs
• 1 cup grated fresh mozzarella
• Spring herbs (dill, parsley, chives) to taste
• 1 tablespoon organic white miso (optional)
• 1/4 cup goat cheese
• 1/4 cup asiago cheese (to sprinkle on top)
• Sea salt and pepper to taste

Instructions:

• Peel sweet potatoes and slice thinly with a food processor.
• Lay potato slices out in pie dish in a crust-like fashion, spray with oil, and bake on 400 degrees fahrenheit for 15 minutes. (After crust has baked, reduce oven to 375 degrees fahrenheit.)
• Spray a saute pan with oil and saute sliced onion and crushed garlic clove until lightly browned, about 7 minutes. Stir in spinach and saute until wilted and tender, about 4 minutes. Drain spinach over the sink to rid excess liquid.
• Blend eggs and mozzarella in a medium bowl. Add herbs, goat cheese, and miso. (Miso makes everything taste better, but may be omitted.)
• Add spinach/garlic/onion mix to the egg/cheese mixture. Add salt and pepper to taste. Place the combined mixtures in the potato crust. Sprinkle with asiago cheese on top.
• In a 375 degree oven, bake until the quiche is firm and the cheese has browned, about 40 minutes.
• Tastes best a little warm.

All Things Mexican! A special birthday meal...

I am a lover of all things that fall under category "Mexican" food. Today is my son-in-law Charleston's birthday so we are going to try this recipe today along with a few others to create a fantastic dinner. Can you imagine the level of deliciousness with all of these bright zesty flavors kicked up with tequila and the spice of jalapeno and chili powder??!! Ridiculous! I put together a menu for the day that I'm hoping will work. 
We're going to make the Tequila Lime Chicken, La Fondita Fish Tacos
Buffalo Mexican Shrimp Skewers, Coconut Cilantro Rice Pilaf, Black Beans and a Black Bean Salsa and Guacamole with tortilla chips. For dessert I'm thinking about Key Lime Cake. The recipes are noted below.
 Check it out - try making the dishes and let me know what you think. Looking forward to dinner!

Tequila Lime Chicken

Recipe courtesy of Ina Garten

Total Time:
8 hr 30 min
Prep:
10 min
Inactive:
8 hr 5 min
Cook:
15 min
Yield:6 servings
Level:Easy


Ingredients
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Directions
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

La Fondita Fish Tacos
Copyright 2010, Joe Realmuto, All Rights Reserved

Total Time:
35 min
Prep:
15 min
Cook:
20 min
Yield:2 to 3 servings
Level:Easy
Ingredients

3 eggs, well beaten
8 ounces dark beer (recommended: Modelo Negra)
2 teaspoons dry mustard (recommended: Colmans)
1 tablespoon red chili powder
Kosher salt
1 teaspoon sugar
1 1/2 cups all-purpose flour, plus extra for dredging
Vegetable oil, for frying
1 1/2 pounds codfish, cut into serving pieces
2 tablespoons olive oil
8 white corn tortillas
Chipotle Mayonnaise, recipe follows
Shredded cabbage
Chipotle Mayonnaise:
1 1/2 cups mayonnaise
1 1/2 tablespoons fresh lime juice
1 1/2 tablespoons chopped fresh cilantro leaves
2 1/2 tablespoons chipotle chili puree
Pinch kosher salt
Directions

Put the eggs, beer, mustard, chili powder, 1 tablespoon salt and sugar in a medium bowl and mix until smooth. Add the flour and continue mixing until it is a little thinner than pancake batter.

In a deep-fryer or heavy-bottomed pot, heat enough vegetable oil to come halfway up the sides of the pot, to 375 degrees F. Dredge the fish pieces in flour and then into the batter and fry until golden brown. Remove from the oil to a paper towel lined plate and sprinkle with salt.

Heat the olive oil in a large saute pan and warm the tortillas. Spread each tortilla with a tablespoon of Chipotle Mayonnaise and arrange a piece of fried fish on top. Add some shredded cabbage to each tortilla and serve.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

Chipotle Mayonnaise:
Mix the mayonnaise, lime juice, cilantro and chipotle chili puree together in a medium bowl, add the salt and mix again. Cover and refrigerate until ready to use.

Yield: 1 1/2 cups

COCONUT CILANTRO RICE PILAF:

• 2 tablespoons olive oil
• 1/2 cup chopped yellow onion
• 1/4 cup chopped red bell pepper
• 2 tablespoons minced shallots
• 1 teaspoon minced garlic
• 1 1/4 cups long-grain white rice

• 1 1/2 cups vegetable stock or shrimpstock
• 1/2 cup coconut milk
• 1/2 cup sweetened cream of coconut
• 1 teaspoon salt
• 1/2 teaspoon ground white pepper
• 3 tablespoons chopped fresh cilantro

Spread the coconut on a baking sheet and bake until lightly toasted and golden, about 5 minutes. 

Heat the oil in a heavy 4-quart saucepan over medium-high heat. Add the onions, bell peppers, shallots, and garlic, and cook, stirring, for 2 minutes. Add the rice, stir to coat with the oil, and cook for 1 minute. Add the vegetable stock, coconut milk, sweetened cream of coconut, salt, and pepper, and bring to a light boil. Reduce the heat to low, cover, and simmer until the rice is tender and all the liquid is absorbed, about 20 to 22 minutes. 

Remove from the heat and let sit 10 minutes. Fluff with a fork, stir in the cilantro, and serve hot. In this picture it's being served under poached grouper.

Perfect Black Beans

Recipe courtesy of Melissa d'Arabian

Total Time:
13 hr 45 min
Prep:
15 min
Inactive:
12 hr
Cook:
1 hr 30 min
Yield:4 servings
Level:Easy
Ingredients

1/2 pound dried black beans
1 medium onion, roughly chopped
3 fresh garlic cloves, pressed
1/2 teaspoon dried oregano leaves
1/2 teaspoon ground cumin
Pinch red pepper flakes
2 teaspoons sugar
2 tablespoons white wine vinegar
Salt and freshly ground black pepper
Chopped scallions, for garnish
Directions

The night before, soak the black beans in a large pot of water. The next day, rinse the beans, cover with 3 cups of fresh water and bring to a boil over high heat. Reduce the heat and simmer covered for 30 minutes, skimming off any foam. Stir in the onion and simmer 30 minutes more. Add the garlic, oregano, cumin, and red pepper flakes, and simmer uncovered for 30 minutes, stirring occasionally. Stir in sugar and vinegar, and taste before seasoning with salt and pepper. Turn out into a large serving bowl and garnish with chopped scallions.

Black Bean Salsa
Recipe courtesy of Paula Deen

Total Time:
7 hr 20 min
Prep:
20 min
Inactive:
7 hr
Yield:12 servings
Level:Easy
Ingredients

2 (15-ounce) cans black beans, rinsed and drained
1 (17-ounce) package frozen whole kernel corn, thawed
2 large tomatoes, seeded and diced
1 large avocado, peeled and diced
1 small onion, diced
1/8 to 1/4 cup chopped fresh cilantro leaves
2 tablespoons lime juice
1 tablespoon red wine vinegar
Salt and pepper
Directions

Mix all ingredients thoroughly in a large bowl. Cover and chill overnight. Taste and add salt, pepper or more lime juice as necessary. Serve with tortilla chips as an appetizer, or with grilled chicken breast as a meal.

Guacamole
Recipe courtesy of Ina Garten

Total Time:
10 min
Prep:
10 min
Yield:3 cups
Level:Easy
Ingredients

4 ripe Hass avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes hot sauce (recommended: Tabasco)
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Directions

Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.

Key Lime Cake
Recipe courtesy of Trisha Yearwood

Total Time:
1 hr 15 min
Prep:
20 min
Inactive:
15 min
Cook:
40 min
Yield:12 servings
Level:Easy
Ingredients

Cake:
Butter, for greasing pan
Flour, for dusting pan
One 3-ounce package lime flavored gelatin
1 1/3 cups granulated sugar
2 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups vegetable oil
3/4 cup orange juice
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
5 large eggs, slightly beaten
Glaze:
1/2 cup key lime juice (from about 25 small key limes or 4 large regular limes)
1/2 cup confectioners' sugar
Icing:
1/2 cup (1 stick butter), room temperature
One 8-ounce package cream cheese, room temperature
One 1 pound box confectioners' sugar
Directions

For the cake: Preheat the oven to 350 degrees F and grease and flour one 9-by-12-by-2-inch cake pan.

In a large mixing bowl, mix the gelatin, granulated sugar, flour, salt, baking powder and baking soda. Stir to mix well. Add the oil, orange juice, lemon juice, vanilla, and eggs. Mix until well combined. Pour the batter evenly in the pan and bake for 35 to 40 minutes. Test for doneness by lightly touching the tops or inserting a toothpick. Cool the cake in the pan for 5 minutes then turn out onto a cooling rack.

For the glaze: While the cake is still hot, mix the lime juice and confectioners' sugar together well. Pierce the cake with a fork to allow the glaze to soak in better and pour it over the cake on the cooling rack. Allow cake to cool completely as you prepare the icing.

For the icing: Cream the butter and cream cheese. Beat in the confectioners' sugar until mixture is smooth and easy to spread. Spread the icing on the top and sides of the cake.

Cook's Note: you can also use three 9-inch round cake pans and make this into a layer cake.

Chicken-Asiago-Spinach Quiche or Ham-Potato-Spinach-Torte'

Being from the small town of Bunkie, Louisiana, it wasn't until I moved to California that I had heard of a Torte or a Quiche. I think it's important to know the difference especially when you are explaining it to your guest. So here is what I've learned: A torte \ˈtȯrt-ə, ˈtȯrt\ is defined as a rich, usually multilayered, cake that is often made with a very little flour and ground nuts or breadcrumbs, egg yolks, sugar an stiffly beaten egg whites. There are also savory tortes - which would describe the Spinach Torte recipe I'm sharing with you today. A quiche \kēSH\ is a baked flan or tart with a savory filling thickened with eggs. I am sharing a recipe for both a Torte and a Quiche below. Try them both and see won't you fall in love...especially if you love a one dish meal!

Now I have not tried the Chicken-Asiago-Spinach Quiche recipe but you can best believe that is one the list for next week. I love everything about this recipe especially the cheese. Again you can substitute the low-fat ingredients if you are really watching your calorie intake...one slice is 540 calories which is not bad for dinner. 

Chicken-Asiago-Spinach Quiche

A clever combination starts with refrigerated pie crust in an easy-to-assemble quiche.

• prep time30 min
• total time1 hr 25 min
• ingredients15
• servings8

Ingredients

1

box Pillsbury™ refrigerated pie crusts, softened as directed on box

2

tablespoons CRISCO® Pure Vegetable Oil

1/2

teaspoon finely chopped garlic

1

medium onion, chopped (1/2 cup)

1/2

cup cooked real bacon pieces (from 2.5-oz package)

1

cup chopped cooked chicken

1

box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain

1

container (8 oz) sour cream

1/4

teaspoon salt

1/4

teaspoon garlic powder

1/8

teaspoon pepper

2

cups shredded sharp Cheddar cheese (8 oz)

1 1/2

cups shredded Asiago cheese (6 oz)

3

eggs

1/2

cup whipping (heavy) cream

1 Heat oven to 375°F. Unroll pie crust and press firmly against bottom and side of 9-inch regular or 9 1/2-inch deep glass pie plate; flute edge as desired. Prick bottom of crust several times with fork. Bake 10 minutes; cool.

2 Meanwhile, in 10-inch skillet, heat oil over medium heat. Add garlic and onion; cook 2 to 3 minutes, stirring occasionally, until onion is tender. Reduce heat. Stir in bacon, chicken and spinach; toss to combine. Remove from heat; transfer mixture to large bowl.

3 Stir sour cream, salt, garlic powder and pepper into spinach mixture until well blended. Stir in cheeses.

4 In small bowl, beat eggs and whipping cream with fork or wire whisk until well blended. Gently fold into spinach mixture until well blended. Pour filling into pie crust.

5 Bake 15 minutes. Cover crust edge with strips of foil. Bake 20 to 25 minutes longer or until center is set and edge of crust is golden brown. Let stand 15 minutes before serving.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

 

Calories

540

 ( 

Calories from Fat

380),

 

% Daily Value

 

Total Fat

42g

42%

 

(Saturated Fat

21g,

21%

 

Trans Fat

1g

1%

 ), 

Cholesterol

175mg

175%;

 

Sodium

920mg

920%;

 

Total Carbohydrate

17g

17%

(Dietary Fiber

1g

1%

 

  Sugars

3g

3%

 ), 

Protein

25g

25%

 ; 

% Daily Value*:

 

Vitamin A

70%;

 

Vitamin C

0%;

Calcium

40%;

 

Iron

6%;

Many years ago some one gave me a subscription to Pillsbury cookbooks - you know the smaller cookbooks that are at the grocery store registers that call out to you while you are in line. I was so excited about it...I received a new book every month for a year and I think I even renewed that subscription for a couple of years. Anyway, I tried many of the recipes but there was one for a Spinach Torte' that became a favorite in my home - my daughters and I loved it! I served it with a fresh fruit salad with yogurt...yum!

This torte is made with multiple layers of cheese, red potatoes, onions ham and spinach sealed between two beautiful pie crust. I used a mandolin to slice my potatoes and onions to the perfect thickness. And since I'm a cheese lover I always add extra cheese. If you are concerned about the ham and cheese you can substitute low fat cheese and turkey. Delicious! I'm a ham lover so it's perfect just as it is for my taste. It doesn't require seasoning because the juice of the ham along with the onions and cheese gives it flavor but I sprinkle a little pepper on my potatoes and spinach for extra flavor.The next time I make this I'm going to combine smoked gouda and sharp cheddar cheese. Hey I think you should try it, change it up a bit and then come back and tell me what you think...I bet it will become one of your families favorites also!

Spinach Torte'

2 deep dish pie crusts

4 oz. (1 cup) shredded cheddar cheese (I love cheese so I add more)

3/4 lb. thinly sliced cooked ham (I have the deli slice the ham so it’s not too thick)

1 1/2 cups thinly sliced unpeeled red potatoes (I use a mandolin to slice my potatoes and onions thin)

1 medium onion, sliced

1 (9 oz) pkg green giant harvest fresh frozen spinach, thawed, squeezed

1 egg

1 tablespoon water

Allow both crust pouches to stand at room temperature 15-20 minutes. Heat oven to 375. Place cookie sheet in oven to heat.

Prepare pie crust according to package directions. Sprinkle 1/3 cup of the cheese on the bottom of crust. Top with half of ham, half of potatoes and half of onion slices. Distribute spinach evenly over onion. Top with 1/3 cup cheese and remaining ham, potatoes and onion. Sprinkle remaining 1/3 cup cheese over onion. Gently press mixture into pan. top with second crust ; fold top crust over top edge of bottom crust and pinch to seal edges. Cut slits in top crust. In small bowl, combine egg and water; mix well. Brush top crust with egg mixture.

Place torte on hot cookie sheet. Bake at 375 for 45-60 minutes or until crust is deep golden brown and filling is thoroughly heated.

Shrimp and Cheddar Grits

Shrimp and Cheddar Grits

I had never had shrimp and grits until I moved to Alabama! The South's version of creamy polenta, grits are easy to make on a weeknight—especially when topped with quickly broiled shrimp and scallions. I found this recipe and decided to give it a try and I must say it was very good. When I looked at the ingredients and butter and cream were missing I wasn't too sure about this. I added sharp cheddar cheese to the grits because it's what my husband prefers but the next time I am going to try smoked Gouda cheese...Yum! It was easy and done in a matter of minutes. I served it with greens and a tall glass of green tea as suggested and my husband and I both enjoyed it! Sorry about the paper plate but I'm a believer...unless there's company of course :)



INGREDIENTS

1 14-ounce can reduced-sodium chicken broth
1 1/2 cups water
3/4 cup quick grits, (not instant) (see Shopping Tip)
1/2 teaspoon freshly ground pepper, divided
3/4 cup extra-sharp or sharp Cheddar cheese
1 pound peeled and deveined raw shrimp, (16-20 per pound; see Shopping Tip)
1 bunch scallions, trimmed and cut into 1-inch pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon garlic powder
1/8 teaspoon salt



PREPARATION

Position rack in upper third of oven; preheat broiler.

Bring broth and water to a boil in a large saucepan over medium-high heat. Whisk in grits and 1/4 teaspoon pepper.

Reduce heat to medium-low, cover and cook, stirring occasionally, until thickened, 5 to 7 minutes.

Remove from heat and stir in cheese. Cover to keep warm.

Meanwhile, toss shrimp, scallions, oil, garlic powder, the remaining 1/4 teaspoon pepper and salt in a medium bowl.

Transfer to a rimmed baking sheet.

Broil, stirring once, until the shrimp are pink and just cooked through, 5 to 6 minutes.

Serve the grits topped with the broiled shrimp and scallions.

Makes: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes

NUTRITION
Per serving: 356 calories; 13 g fat (5 g sat, 3 g mono); 197 mg cholesterol; 27 g carbohydrates; 32 g protein; 1 g fiber; 428 mg sodium; 275 mg potassium.
Nutrition Bonus: Selenium (61% daily value), Calcium (25% dv), Iron (20% dv), Vitamin A (15% dv).
Carbohydrate Servings: 2
Exchanges: 2 starch, 4 lean meat, 1 fat

Southern Comfort Foods

Whenever I'm craving a little down-home comfort...this is my go to meal. Crispy fried chicken, mac and cheese, candied sweet potatoes and collard greens...yum! This delicious healthy version will satisfy your soul.

Crispy Oven-Fried Chicken

Ingredients
2 Eggs
3 teaspoons Garlic Powder
2 Tablespoons Dijon Mustard
¼ teaspoons Red Pepper Flakes (optional)
1 Tablespoon 2% Milk
1 teaspoon Seasoned Salt
2 teaspoons Ground Black Pepper
1-½ cup Panko Style Breadcrumbs
3 pounds Bone In Chicken Thighs And/or Legs (skinless if you prefer)
Canola Cooking Spray

Preparation

Preheat oven to 400 F. Spray a large baking dish generously with the olive oil spray, or if using olive oil coat the bottom of the dish. Set dish aside.

In a bowl, whisk together the eggs, garlic powder, Dijon mustard, red pepper flakes, non-dairy milk, salt and pepper. Pour the panko crumbs into a second bowl. Dip each piece of chicken first in the egg mixture and then roll in the panko crumbs. Arrange in a single layer in the baking dish. Spray tops of the chicken with the cooking spray or drizzle with olive oil.

Bake for approximately 1 hour. When the chicken is finished, the tops should be starting to turn golden brown.

Note: For the breadcrumbs, I use Kinnikinnick gluten-free panko style breadcrumbs. And for the soy-free cooking oil, Glick’s makes a soy-free olive oil cooking spray.


Prep: 15 mins

Cook: 1 hr

Level: Easy

Serves: 6

Collard Greens

Ingredients:

• 3 -4 slices cooked bacon, cut into small pieces
• 1 medium onion (sliced or chopped)
• 4 garlic cloves, minced
• 8 cups collard greens, tough stems removed and cleaned well
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon seasoning salt
• 1 teaspoon pepper
• 1 1/2 cups chicken stock
• 1/4 cup light brown sugar (optional)

Directions:

1. 1
   In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon.
2. 2
   Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes.
3. 3
   Taste and adjust seasonings
4. Servings: 4-6

Total Time: 40 mins

Prep Time:  10 mins

Cook Time:  30 mins








Candied Sweet Potatoes








Ingredients:

2 lbs sweet potatoes
1/4 cup butter                                        
1/4 cup maple syrup
1/3 cup packed brown sugar
1/4 teaspoon cinnamon

Directions:
1 Cover potatoes with water, bring to a boil.
2 Lower heat and simmer for 25 minutes, until done.
3 When cooled, peel and cut into chunks.
4 Place in 2-qt baking dish.
5 In small saucepan combine remaining ingredients, cook and stir until mixture boils.
6 Pour over potatoes.
7 Bake at 350°F for 40 minutes.


Servings:6

Nutritional Facts for Candied Sweet Potatoes

Serving Size: 1 (186 g)

Servings Per Recipe: 6
Amount Per Serving% Daily ValueCalories 278.7 Calories from Fat 6925%Total Fat 7.7 g11%Saturated Fat 4.8 g24%Cholesterol 20.3 mg6%Sodium 155.7 mg6%Total Carbohydrate 51.3 g17%Dietary Fiber 4.6 g18%Sugars 26.1 g104%Protein 2.4 g4%

Baked Macaroni and Cheese Recipe 

Recipe Ingredients:
8 ounces whole wheat elbow macaroni, cooked and drained
4 cups (16 ounces) low fat shredded sharp cheddar cheese, divided
1 can (12 ounces) low fat evaporated can milk
1 1/2 cups 2% milk
2 eggs
¼ cup minced shallots
1 can low sodium cream of mushroom soup
1 teaspoon seasoned salt
1/2 teaspoon black pepper

Recipe Instructions:
Prepare elbow macaroni in accordance with the package instructions. Drain your cooked macaroni noodles.

In a pot large enough to mix the mac and cheese in add the ½ stick of butter and let it melt. To that add the ¼ cup of minced shallots and sauté over low heat until translucent. 

Next in a bowl beat 2 eggs slightly then add can milk, 2% milk, cream of mushroom soup and salt & pepper seasoning. Mix all ingredients well and then pour into the pot with the shallots and butter. Mix well and simmer until it begins to boil and add 3 cups cheddar cheese (saving 1 cup for later). Stir until mixed well and cheese is melted and sauce is creamy.

Remove sauce from heat and add cooked pasta stirring well until evenly coated. Taste and adjust salt and pepper if necessary. 

Pour pasta into a lightly greased baking dish. Sprinkle the remaining 1 cup of shredded cheese evenly to cover the top. Cover with foil and bake 30 minutes. Remove the foil and bake until sauce is bubbly and top is getting that delicious brown crusted texture. Enjoy!