Sweet Potato and Andouille Soup

Sweet, smooth, and spicy. Derek made the comment, in regards to this soup, that I pick recipes he would never have chosen, but end up being really tasty.  I certainly come up with some doozies from time to time (usually when we have unexpected company), like this weird chicken-sausage mozzarella casserole or a crockpot meatloaf that totally bombed, but I wholeheartedly agree with him on this one.  The sweet potatoes lend a natural sweetness while the cayenne and andouille provide a wonderfully salty heat.  Great, great flavor and very unique, but not foreign; rather comforting, actually.  But, boy do I need to invest in an immersion blender.  It would be so much easier and safer than transferring hot soup.

Ingredients

• 3 tablespoons peanut oil
• 1 1/4 pounds sweet potatoes
• 1/2 pound bulk andouille sausage, crumbled, or pulsed in food processor if link sausage
• 1 cup julienned onions
• 1 1/2 teaspoons minced garlic
• 1/4 teaspoon cayenne pepper
• 1 quart chicken broth
• 1/2 cup heavy cream
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh chives

Preheat oven to 400 degrees F.

Coat the sweet potatoes with 1 tablespoon of the oil and place in a small baking dish. Place the baking dish in the oven and roast the sweet potatoes for 50 minutes to 1 hour, or until the potatoes are fully roasted and fork tender. Once the potatoes are cool enough to handle, remove and discard the skin from the potatoes. Reserve the sweet potato flesh until ready to use.

Heat a 1 gallon stockpot over medium-high heat and add the remaining 2 tablespoons of oil. Add the andouille to the pot and saute until most of the fat has rendered and the meat is well caramelized, stirring constantly, 5 to 6 minutes. Use a slotted spoon to remove the andouille and drain on a paper-lined plate. Set aside until ready to use. Add the onions and saute until softened, 3 to 4 minutes. Add the minced garlic to the pot and cook, stirring, for 30 seconds. Add the cayenne pepper and chicken broth to the pot and bring to a boil. Reduce the heat to a simmer.

Add the roasted sweet potatoes to the soup and stir to blend. Simmer for 10 minutes, then blend with an immersion blender or in batches in a bar blender until smooth. Return the soup to the pot, if necessary, and stir in the heavy cream. Season with the salt and if necessary more pepper. Garnish with the cooked andouille, chopped chives and serve.

Recipe from Emeril Lagasse

Photo by mylittlefoodspot

Tags: Sausage, Sweet potatoes

Homemade Snickers

These were a big hit at my house.  And bunco.  And my grandma’s.  If you have a nut allergy, I am SO sorry.  The four different layers need to cool in between adding new layers, so you need to allow for that in the total preparation time, but each layer is so easy to make so that the time actually spent in the kitchen is so worth the result.  I would even go so far as to say it is beyond worth the result.  So yummy.

For bottom chocolate layer

• 1 1/4 cups milk chocolate chips
• 1/4 cup peanut butter

Thoroughly grease your baking pan. Melt ingredients together in a saucepan or microwave, then pour into the baking dish and spread until even. Let cool and harden completely.

For nougat layer

• 1/4 cup unsalted butter
• 1 cup granulated sugar
• 1/4 cup evaporated milk
• 1 1/2 cups marshmallow fluff
• 1/4 cup peanut butter
• 1 1/2 cups salted peanuts, roughly chopped
• 1 tsp vanilla extract

Melt butter in a saucepan over medium heat. Add in sugar and milk, stirring until dissolved and bring to a boil. Let cook for 5 minutes, stirring occasionally. Add in fluff, peanut butter and vanilla, stirring until smooth. Turn off heat and fold in peanuts, then pour over bottom chocolate layer. Let cool completely.

For caramel layer

• 1 14-ounce bag of caramels
• 1/4 cup whipping cream

Combine ingredients in a saucepan over low heat. Let melt, stirring occasionally, until smooth – this took about 10 minutes for me. Pour over nougat layer and let cool completely.

For top chocolate layer

• 1 1/4 cups milk chocolate chips
• 1/4 cup peanut butter

Melt ingredients together in a saucepan or microwave, then pour over caramel and spread until even. Let cool and harden completely.

Refrigerate for at least one hour before serving, then cut as desired. These can stay at room temperature, but they do get gooey. I like them refrigerated best!

Note: for easiest results, buy one of the half-sheet aluminum cake pans at the grocery store. That way, you can pop the entire square out and cut from there!

 

Recipe taken from How Sweet Eats

Photo by mylittlefoodspot

Tags: Caramel, Chocolate, Evaporated milk, Marshmallow, Peanut butter, Peanuts, Whipping cream

Mint-Oreo Frozen Dessert

My former roommate, Lori, introduced me to this recipe.  I introduced it to Derek and now we re-introduce ourselves to it every now and then.  You can’t really go wrong with Oreos, mint-chip ice cream and Cool Whip.  One process improvement I have made over the years is an upgrade to a food processor to crush the Oreos.  I no longer have to break out the Ziploc bag and hammer.  No matter how you crush it, though, it’s mighty addictive.  Betcha can’t eat just one piece.

Ingredients

• 1 pkg. Oreo cookies, crushed, divided
• 1 can Hershey’s chocolate syrup
• 4 T melted butter
• 1/2 gallon mint-chocolate chip ice cream, softened
• 8 oz. whipped topping

Press the Oreos (reserving 3/4 cup) and melted butter into a 9×13 inch pan; freeze.  Spread softened ice cream over frozen crust.  Layer chocolate topping and whipped topping.  Sprinkle with remaining Oreos. Freeze overnight.

Recipe from Lori Morin

Photo by mylittlefoodspot

Tags: Chocolate, Cookies, Ice cream, Whipped topping

Royal Curried Chicken Salad

This is a great lunch option for stay-at-home-moms and dads and for go-to-work dads and moms.  At home, I prefer mine over mixed baby greens and as part of a sack lunch, Derek takes his on 12-grain bread.  Yummy either way.  I have made this many many times over the years so I do highly recommend it.  I love the crunch of the celery and water chestnuts and the sweetness of the grapes.  For me, the optional ingredients that I tend to leave out are the pineapple, almonds and avocado.  It’s good with, but, in my opinion, they’re not necessary and, since I don’t often have them on hand, omitting them cuts down on the cost.

Ingredients

• 2 (13oz.) cans chicken breast
• 2-3 stalks chopped celery
• 1/2 cup sliced almonds, toasted
• 1/4 cup diced water chestnuts
• 1/2 lb. seedless red grapes, sliced in half
• 8 oz. can pineapple tidbits, drained
• 3/4 cup mayonnaise
• 1 tsp. curry powder
• 2 tsp. lemon juice
• 2 tsp. soy sauce
• 2 avocados, sliced (optional)

Combine first 6 ingredients in a bowl.
Combine mayonnaise and next 3 ingredients; spoon over chicken mixture and toss gently.  Cover and chill at least 4 hours.  Serve salad over lettuce or on bread, with avocado, if desired.

Recipe from Southern Living: Easy Weeknight Favorites

Photo by mylittlefoodspot

Tags: Avocado, Celery, Chicken, Curry, Grapes, Pineapple, Water chestnuts

Baked Parmesan Encrusted Tilapia Sandwich with Tomato-Basil Mayonnaise

My own little creation.  I had a second sandwich and probably shouldn’t have.  I cheated on the fish, but this took an easy frozen dinner to a whole new level.  I served it with some roasted cauliflower and tomatoes, seasoned with turmeric and cayenne and topped with fresh cilantro.  It looked really pretty and tasted pretty good, but I am undecided as to whether I would make it again.  It, therefore, does not currently meet mylittlefoodspot standards.

Ingredients

• Frozen parmesan encrusted tilapia fillets, one for each sandwich (I used Treasures of the Sea, from Sam’s Club)
• 1/2 cup real mayo
• 1/4 cup finely chopped graped tomatoes, including their juices
• 1 tsp. dried basil
• 2 scallions, finely chopped
• Tender baby greens
• Hamburger buns, or sandwich bread of your choice

Bake fish according to package directions.  Combine mayo, tomatoes, basil, and scallions.  Spread on top side of sandwich buns.  Place fish on bottom bun and top with mixed greens.  Combine buns before serving and enjoy :0)

Recipe and photo by mylittlefoodspot

Tags: Basil, Breads, Tilapia, Tomatoes

Sweet and Sour Chicken

Honestly, as I smelled and tasted the sauce as I was preparing it, I thought it was not going to be very good.  So I didn’t even take any pictures.  But it turned out to be a great pairing with the onion, bell peppers and chicken of the dish.  I’m sure it would work great with pork and other sweet and sour dishes, as well.

For Sweet and Sour Sauce:

• 2 tablespoons honey
• 1 teaspoon chili-garlic sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon finely grated fresh ginger
• 1/4 cup fresh orange juice
• 2 teaspoons cornstarch

Ingredients

• 4 teaspoons peanut oil
• 12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
• Salt and freshly ground black pepper
• 1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
• 6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
• 8 ounces snow peas, trimmed
• Serving suggestion, cooked rice
• Chopped peanuts for sprinkling, optional

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.

Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.

Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutritional analysis per serving (does not include brown rice and chopped peanuts) Calories 238; Total Fat 6g (Sat Fat 1 g, Mono Fat 2g, Poly Fat 2g) ; Protein 23g; Carb 23g; Fiber 4g; Cholesterol 49mg; Sodium 329mg

recipe from foodnetwork.com

photo from delishliving.wordpress.com

Tags: Chicken, Ginger, Honey, Orange juice, Peas, Peppers, Rice

Tortilla Pie

Hadn’t made this one in a while and for some reason have never posted it.  It’s one of those I sometimes forget about, which is stupid because it is so easy and so good.  We had my mom over for dinner and we three adults finished it off (probably eating a little more than we should have).  I prefer it with the chicken but it doubles the amount of work because you actually have to break out a pan, unless you purchase pre-cooked chicken or have some extra on hand.  I’ve always used refried beans and the other night I used canned chicken and served it with a little sour cream on the side.

Ingredients:

• 16 oz. can refried or black beans (whatever you prefer)
• 1/2 tsp. ground cumin
• 1 tsp. chili powder
• 1 cup salsa or picante sauce, divided
• 8-12 oz. prepared guacamole, divided
• 1 cup shredded cheddar or Mexican cheese blend, divided
• 8 (8-inch) whole wheat flour tortillas
• about 1 cup cooked shredded chicken (optional)

Combine the first three ingredients, stirring well.  Place one tortilla in a greased 9″ cake pan or casserole dish; spread with half of bean mixture (and chicken, if desired) and top with another tortilla.  Spread with half cup salsa and top with another tortilla.  Spread with half of the guacamole and top with another tortilla.  Sprinkle with half of cheese and top with another tortilla.

Repeat layers with remaining ingredients, except cheese.  Cover and bake at 350 for 20 minutes; uncover and sprinkle with remaining cheese.  Bake, uncovered, another 3 to 5 minutes.  Cut into wedges to serve.  Garnish with sour cream and additional salsa and guacamole.

 

Recipe from Southern Living: Easy Weeknight Favorites

Photo by mylittlefoodspot

Tags: Avocado, Beans, Breads, Cheese, Chicken, Salsa

Andy’s Potatoes

My mom used to make these for my brother (and I guess the rest of us) as a way to get him to eat…and eat a lot.  We still call them Andy potatoes and, for some reason, I often forget about them but am always pleased when I think of them and they make it to my table.  Here they are with a new recipe for sloppy joes.

Ingredients

• 4-5 Yukon Gold or other potatoes, scrubbed, unpeeled, and sliced
• 1 packet Good Seasons Italian Dressing powder
• 1/4 cup olive oil, or your preferred cooking oil
• 2 T butter, cut into small cubes

Option A: Layer potatoes evenly in 9×13 baking dish.  In a small bowl, stir oil and Italian dressing together.  Pour over potatoes and toss to coat.  Bake at 350 for 40 minutes or more, stirring every fifteen minutes, until potatoes are tender and browned to taste.  If potatoes begin to stick or look too dry, add cubed butter and/or additional oil.

Option B: Slice cleaned potatoes almost through, but so they are still one intact piece.  Place on individual foil squares, dot with butter, and pour dressing/oil mixture evenly over potatoes.  Seal foil tightly and grill over medium heat.

Recipe by Mom Y.

Photo by mylittlefoodspot

Tags: Potatoes

Sloppy Joes

Not as simple as a can of Manwich but way better.  A little spicy, a little sweet, a lot of good.  We served it with my mom’s famous (at least within our family) Andy’s Potatoes for a completely yummy meal.

Ingredients

• 1 pound extra-lean ground beef
• 1 onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, minced
• 1 red pepper, diced
• 1 can small red beans or pinto beans, preferably low sodium, drained and rinsed
• 1 1/2 cups no-salt-added tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon red wine vinegar
• 1 tablespoon molasses
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mustard powder
• 3/4 teaspoon salt
• Freshly ground black pepper
• 8 whole-wheat burger buns

Brown the meat and the onion in a large nonstick skillet over medium-high heat for 5 minutes, breaking up the meat into crumbles as it cooks. Pour the drippings out of the pan and discard. Add the garlic, jalapeno, and red pepper and cook 5 minutes more, stirring occasionally. Stir in the rest of the ingredients, reduce heat to low, and simmer for 5 minutes more. Place a half-cup scoop of the mixture onto each bun and serve.

Recipe from foodnetwork.com

Photo by mylittlefoodspot

Tags: Beans, Ground beef, Peppers

Hungarian Portabella Paprikash

A great vegetarian dish packed with smoky flavor.  The roasted peppers and smoked paprika are the stars of this dish, in my opinion.  It was too mushroom-y for Derek, who doesn’t think any meal is complete without meat, and my mom agreed it would be better with the addition of some beef tri-tips.  But don’t let that steer you away (steer, get it?). What else would I expect; I married a rancher’s son.  If you enjoy mushrooms (and I would like to add that portabellas are a good source of protein) then you may just love this.  I do actually think it tasted better on day #2 so entirely support making it ahead.  When the lady who recommended the tri-tip addition ate some as left-overs, she all but raved about it.

Ingredients

• 2 large red bell peppers
• 1/4 cup extra-virgin olive oil
• 6 large portabella mushroom caps, gills scraped, wiped clean and chopped into bite-size pieces
• 2 chile peppers, thinly sliced
• 1 large onion, chopped
• 1 carrot, peeled and grated
• 4 large cloves garlic, sliced
• 2 tablespoons smoked sweet paprika
• Kosher salt and freshly ground black pepper
• 1/4 cup tomato paste
• 2 cups chicken or vegetable stock
• 1 cup dry white wine
• 1 tablespoon Worcestershire sauce
• 8 ounces kluski noodles
• 2 tablespoons butter
• 1/4 cup chopped fresh chives, parsley, or dill, or dried equivalent
• Sour cream, as needed

Char the peppers on the stovetop or under the broiler with the oven door cracked for the steam to escape. Place the charred peppers in a bowl and cover with plastic wrap to cool. Scrape or peel the skin from the peppers, then seed, and thinly slice.

Heat 1/4 cup extra-virgin olive oil in a large Dutch oven or large, deep skillet over medium-high heat. Add the mushrooms and brown 12 to 15 minutes until darkened and tender. Add the chile peppers, onion, carrot, garlic, paprika, salt, and pepper, and cook to soften, 10 minutes more.

Add the tomato paste to the vegetables and stir 1 minute. Add the stock, wine, Worcestershire sauce, and roasted red peppers. Simmer a few minutes for the flavors to combine, then cool completely and store for make-ahead meal.

Reheat the mushrooms and sauce over medium heat, stirring occasionally.

In boiling salted water, cook the egg noodles or egg pasta to al dente and toss with butter and herbs.

If desired, stir a few spoonfuls of sour cream into the paprikash and serve in shallow bowls on a bed of noodles or pasta.

Recipe by Rachael Ray

Photo by mylittlefoodspot

Tags: Mushrooms, Paprika, Pasta, Peppers