Southwest Sweet Potato Bites with Cilantro Sour Cream

I recently discovered the savory side of sweet potatoes.

Since then, I've been on a mission to find more ways to use them.

I've had sweet potaotes one way or another 4 times in the last two weeks!

I saw something similar to these on Pinterest.

They were fried and served with some kind of black bean and corn garnish though.

So, my mind went to work, how could I make something similar and not fried!  Seems most of the recipes similar to this are fried. These are going to have a soft texture but should be able to hold their shape. 
They might be perfect to serve at a holiday party.  They make a great finger food.

 Yesterday, I starting throwing a bunch of stuff in a bowl and whallah!!!

I've created a great little finger food with a southwestern flavor.

Let's Get Started:

Southwest Sweet Potato Bites with Cilantro Sour Cream

3 large sweet potatoes-mashed (I roasted mine with a little olive oil and salt and pepper, they can be baked)

1 (4 ounce) can of chopped green chiles-juices drained

1/2 cup flour

2 eggs

1 1/2 teaspoon cumin

1 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon Cayenne pepper

salt and pepper as desired

1/2 cup sour cream

1 Tablespoon finely chopped fresh cilantro (I put mine in the food processor)

1 teaspoon lime juice

1 teaspoon cumin

Fresh cilantro leaves for garnish

Preheat oven to 375 degrees F

I roasted my sweet potatoes with a little olive oil and salt pepper,  the potatoes can be baked also. 

In a large bowl combined the cooked sweet potatoes (skins removed) and mash (I used a fork).  Add flour, eggs, green chiles, and spices.  Mix until well combined. 

Spray a 9 x13 baking pan with a non stick cooking spray.

Spoon sweet potato mixture on to prepared pan. About 1 1/2 tablespoons per bite.

I used my spoon to move the mixture around so that they would be as close to a circle or oval shape as I could get them.

Bake for 12 minutes on one side, flip, lightly pat down and bake for another 10-12 minutes.

Let cool before topping with sour cream

Cilantro Sour Cream

Combine sour cream, finely chopped cilantro, lime juice and cumin.  Mix well. 

Add a small spoon full to each sweet potato bite and garnish with fresh cilantro leaves.

Print Recipe Here

Fudgy Chocolate Brownies

For the past year I've been trying to make the "perfect" brownie.  Having said that, I think everyone has their own idea of what the perfect brownie is.

I like fudgy and rich brownies...not the cakey kind.


In my pursuit for the perfect brownie

I've grated chocolate, melted chocolate, used a couple of different cocoa powders, used only room temperature ingredients, I even made brownies in an iron skillet (twice) and so and so forth.

I've also tried several of the "best brownie" recipes that are floating around the internet. They may be some one's best but they weren't mine.

Finally I just started throwing things in a bowl to see what I'd get. At this point I'd made so many brownies (close to 3 dozen), I had a good feel for what I was doing.

After countless attempts

it finally paid off!

I've found my "perfect" brownie!!

Let's Get Started:

Fudgy Chocolate Brownies

8 ounces dark chocolate baking bar

I recommend at least 60% cacao

14 Tablespoons of butter

1 cup AP flour

1 1/2 cup white sugar

Give the sugar a few spins in a food processor

4 eggs-slightly beaten

1 teaspoon vanilla extract

Preheat oven to 350 degrees F

Grease 8 x 8 pan for thick brownies or 9 x 13 for thinner brownies

In a medium saucepan melt chocolate and butter over lowest heat.

I put my sugar in a food processor and grind it for about 30 seconds.  It's a trick I learned while making the 3 dozen plus different brownie recipes I've tried!

Once chocolate and butter are melted remove from heat and whisk in sugar until well incorporated.

Stir in flour, mix well.  Stir in beaten eggs, add vanilla.

Pour into prepared pan.

Bake for 35-55 minutes or until inserted toothpick or knife comes out clean.  Baking time will depend on the use of 8 x8 pan for thick brownies or 9 x 13 pan for thin brownies.

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White Chocolate-Pomegranate Blondies

I love pomegranates. 

 I love blondies too! 

I was at my local commissary staring at the pomegranates trying to think of something I could make with them.  I usally just open one up and eat the seeds.

And it hit me like a bolt of lighting!!

So I present to you my friends, the perfect combonation of white chocolate and pomegranate flavor in a rich chewy blondie.

Let's Get Started:

White Chocolate-Pomegranate Blondies

1 cup butter-softened

1 1/2 cup light brown sugar

1/2 white sugar

2 1/4 cup AP flour

1 teaspoon baking powder

1/2 teaspoon salt

2 eggs-beaten

1 teaspoon vanilla extract

2 cups white chocolate chips

1 pomegranate-peeled-seeds removed, reserved

Preheat oven to 350 degrees F

Grease 9 x 13 pan

Cream butter and sugars until combined with a mixer in a large bowl.

In a small bowl bowl whisk together flour, baking powder, and salt.

Add flour mixture to butter sugar mixture about a 1/4 of a cup at a time, allowing mixture to combine before adding anymore.

Once flour and sugar mixture is combined stir in beaten eggs and vanilla until combined.  You can use your mixture to combine the eggs.  Beat until just combined.

Stir in white chocolate chips and pomegranate seeds.

Pour into prepared pan and place in the preheated oven.

Bake for 35-40 minutes or until inserted toothpick or knife comes out clean and edges are pulling away from the sides.

Let cool completely before cutting.



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Sweet-Potato and Two Cheese Gratin

Growing up we never ate sweet potatoes.  My mother nor grandmothers ever made them.  As an adult I find it a little odd considering I grew up in the south.

My first encounter with sweet potatoes was a few years ago. I believe it was actually canned yams with broiled marshmallows on top.  I wasn't impressed. The next time I had sweet potatoes, again I think it was canned yams, they had a brown sugar pecan topping.  Much better than the marshmallows but I still wasn't  jumping on the sweet potato boat.

Before I decided to write off them completely I thought I'd give this recipe from Taste of the South Magazine.  I love au Gratin potatoes and love fontina cheese.  I thought maybe this it!  I was hopeful and thankful I didn't have to open a can of yams.

I'm so glad I made these!  They were wonderful!  I will definitely be making these for Thanksgiving this year.

Let's Get Started:

Sweet-Potato and Two Cheese Gratin

recipe from Taste of the South

5 large sweet potatoes, scrubbed, peeled, and cut into 1/8-inch slices

1/2 teaspoon salt, divided

1/2 teaspoon ground black pepper, divided

1/2 cup plus 3 Tablespoons shredded Fontina cheese, divided

1/2 cup plus 3 Tablespoons grated Parmesan cheese, divided

1 cup heavy whipping cream, divided

Garnish with fresh thyme or parsley

Pre-heat oven to 400 degrees F

Generously coat a 2 1/2 quart baking dish with nonstick cooking spray.  Set aside.

Place a layer of sweet potatoes overlapping in a shingled fashion in baking dish. Season sweet potato layer with 1/8 teaspoon salt and 1/8 teaspoon pepper.  Sprinkle potatoes with 1 tablespoon Fontina cheese, 1 tablespoon Parmesan, and 1/4 cup cream.  Repeat layers 3 times.

Cover with aluminum foil.

Bake for 1 hour, Remove aluminum foil. Sprinkle remaining cheeses over sweet potatoes.

Bake, uncovered, until cheese is golden brown, approximately 15 minutes.

Garnish with thyme or parsley.

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Beer Bread Grilled Cheese Sandwich

So, maybe this isn't all that kid friendly. 

But it sure is yummy!

The recipe for the beer bread is simple.  I highly recommend using a darker beer.  You are going to get much more flavor than if you use a light beer.  If a grilled cheese isn't tickling your fancy, try spreading some honey butter over it. 

Let's Get Started:

Beer Bread

adapted recipe from allrecipes.com

1 (12 ounce) can or bottle dark beer (I used Sam Adams Octoberfest)

3 cups self-rising flour

1/3 cup sugar

Mix all ingredients together...you may have to use your hands.  The bread hook on the kitchen-aid works great too! 

Pour into greased 9 x 5 loaf pan.

Let dough sit for about 30 minutes for best results.  Dough will rise a little and the finished product is lighter.  But you can bake right away if you'd like.

Bake at 350 degrees F for about 50 minutes.  About half way through I like to brush the loaf with melted butter.

Allow bread to cool.

Grilled Cheese

Several slices of your favorite cheese

I used fontina and shredded cheddar

2 slices of beer bread

2Tablespoons butter-divided

Preheat a skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over. Continue grilling until cheese is melted.

I added a few sauted onions to this one!

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Key Lime Pancakes

I was lucky enough to find a bottle of Key Lime juice at my local commissary.  I had to buy it!

I went on a cruise a few years ago and one our stops was Key West, FL.  Unfortunately , we were on there for a few hours and the only place I got to visit was Jimmy Buffett's Margaritaville.  I still loved Key West though. And I left with

I pondered for a few days what make with this great find.  There are so many choices.  Expect to see a few more recipes including key lime juice.

These pancakes are light and fluffy with a slight key lime flavor.

Let's Get Started:

Key Lime Pancakes

basic pancake recipe adapted from food.com

1 1/4 cups AP flour (sifted 2-3 times)

3 Tablespoons sugar

3/4 teaspoons salt

2 teaspoons baking powder (fresh is best)

1 egg

2/3 cups milk

3 Tablespoons vegetable oil

2/3 cup key lime juice

Zest of one lime

In a small bowl whisk together milk, egg, oil, and key lime juice.

In a large bowl, combine sifted flour, sugar, salt, baking powder, and lime zest.

Slowly whisk wet ingredients into dry until well combined.

Spray pan with cooking spray and heat to medium-low heat.

Once pan is hot, pour about 1/2 cup of pancake batter on to pan.

Flip pancake once bubbles have begun to form.

Cook until both sides are a light brown.

Serve with whipped cream, powdered sugar/milk glaze, and maple syrup.

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Mexican Layer Dip

This is one of my husband's favorite dips.  

Quite possibly, his #1 favorite dip.

I'm sure he'll ask me to make it at least every other weekend so he can snack on it while watching football.

Usually have to double it and make one side light on the tomatoes and without the black olives for my kiddos.

It's always gone by the time football comes to an end for the day!

Let's Get Started:

Mexican Layer Dip

1 (16 ounce) can of refried beans

1 pound of ground beef

water

4 ounces cream cheese--softened

1/2 cup sour cream

1 packet taco seasoning (divided)

Shredded Lettuce

Shredded Mexican Flavored Cheese

Diced tomatoes

Sliced Black Olives

Taco Sauce

Additional toppings if desired

Avocado, Jalapenos, Banana Peppers

Brown ground beef, drain grease, add taco seasoning, reserving 1 tablespoon, add water according to package directions.

Mix softened cream cheese, sour cream, and reserved taco seasoning in a small bowl and set aside.

Spread refried beans on the bottom of an 8x8 pan.

I like to heat my beans in the oven or microwave for a few minutes.  Not to get them hot, just a little warm (optional step).

Layer taco meat on the top of beans, lightly press meat down into the beans.

Evenly spread taco flavored sour cream/cream cheese mixture over meat.

Spread taco sauce over sour cream/cream cheese layer.  I use Taco Bell's taco sauce. You could use salsa if you prefer.

Layer lettuce, cheese, tomatoes, and black olives on top of taco sauce layer. Layer additional toppings if using.

Serve with chips.

Print Recipe Here