Constantly coming up with new side dishes is almost like a part time job. I find it difficult to spice up my side dish repertoire when I’m dealing with selective veggie eaters. This is why I decided I no longer care about who eats what. I am now making whatever I feel like making and if they don’t like it they won’t eat it. I have also discovered that by doing this people end up eating, and liking, something they don’t normally eat because it’s their only option and therefore they are forced to try it. (more…)
Posts tagged ‘Butter’
I can eat sweet potatoes every day of every week. What’s so great about them is that not only are they enjoyable by themselves but they can also be played around with to add some complexity to a somewhat normal sweet taste.
This recipe is great when you’re looking to add color to your meal and let me tell you they are a definite crowd pleasure. They are cheap and easy (YAY!) which is great when you’re trying to feed the masses like I so often am. I would typically serve this with anything BBQ but it really can be served with anything. Make this and I’m telling you, you won’t regret it.
- 2 Sweet Potatoes
- 2 tbsp. Butter
- 1 Tsp. Cinnamon
- 1 tbsp. Brown Sugar
- 1 tsp. Paprika
- A Dash of Cayenne Pepper (spicy, so add at your leisure)
- Salt & Pepper to taste
Put a small pot of water on the stove to boil. Peel and slice the potatoes into ½ inch in diameter circles. Once the water has boiled, add the potatoes. Let the potatoes sit in the water for 5 minutes. While the potatoes are in the water combine all the dry ingredients in a small dish and set aside.
Check the texture of the potatoes by seeing if you can pierce one with your fork. The key here is that you want the potatoes to be soft enough that you can easily pierce them but not too soft that they will fall apart once you do. Once they are at the desired consistency, strain the potatoes from the water and set aside.
Preheat the oven to 350. Grab a baking sheet and sprinkle with your misto (or pam – yuk!). Lay the potatoes in the pan making sure they aren’t touching. Next, take a fork and gently press down on the middle of the sweet potato so they get “smashed” and spread out a little bit. Its ok if they break away, just use your fingers to bring it back together.
Next, melt the butter in a small dish and drizzle every sweet potato disk with a little butter. Sprinkle (generously) each disk with the dry seasoning blend, if you run out you can make more.
Place the trays of sweet potatoes in the oven and cook for 10 minutes or until the top is goldenny brown.
*One time I made these and it spun into this huge conversation which led to a google of what’s the difference between a yam and a sweet potato. Very fascinating stuff!
- Iris and Ann’s Roasted Sweet Potatoes w/ Rosemary Olive Oil (gourmetblends.wordpress.com)
- Christine’s Heathy Sweet Potato Salad (fisilis.wordpress.com)
I mean business when it comes to pancakes. To me they are the golden food. Someone says the word pancakes and I start salivating. I have always loved pancakes. Starting from when I was a child and my mom would let us make colored pancakes. I was convinced the colored ones tasted better than the normal ones, and although this can’t be scientifically proven, I’m convinced!
Everyone likes their pancakes differently. I like mine (when homemade) to be super thin, crispy on the borders and soaked in massive amounts of butter. I then pour sugar over them after buttering them once more and roll it into a wrap and eat it like a sandwich, no forks and knives required.
When I’m not in the comfort of my own home I like fluffy airy pancakes that aren’t over cooked. Tons of places have fancy versions of the classic pancake but when I think of the best classic pancake I’ve ever had one place comes to mind… JACKSON HOLE!!!!
Jackson Hole is a 50’s style dinner in Englewood NJ that I have been going to for years. They have jukeboxes at each table that actually work, friendly staff, and for some reason a front door that weighs more than two of me. Strangely enough they aren’t known for their pancakes but rather their ginormous burgers. They also have this huge machine that fresh squeezes oranges for their juice. It’s also the only place I will have OJ with pulp in it because it just tastes so good, pulp and all!
The pancakes are moist, fluffy and have a natural sweetness to them I cannot resist. I don’t even need syrup to enjoy these babies… I take them as is and am always sad when I realize I’ve taken my last bite. If you ever get a chance to go to Jackson Hole you HAVE to order the pancakes!