Sweet Potato Souffle

I made this recipe for Thanksgiving dinner, and have been asked to make it again for Christmas. I am not much of a "Sweets" person, and while this recipe is inherently sweet because of the sweet potatoes, it is not sugary sweet w/ extra marshmallows, orange juice, etc. I have to send a shout out to my friend Bravo for sharing it with me twice!! I can't take credit for this one...

Sweet Potato Souffle

Here's what I used:

6 cups mashed cooked sweet potatoes (4-6 depending on size)
1 stick butter
1 tsp vanilla extract
1/4 cup milk

1 cup brown sugar
1/3 cup melted butter
1/3 cup AP Flour
1 cup chopped walnuts

Here's what I did:

First I skinned and cubed my sweet potatoes, and set them to boil in a large pot of water, until fork tender. Then I mashed them up with a hand-held potato masher, but you can also use a mixer or a fork to mash them up. Add the butter, vanilla extract and milk, and then put mixture in a glass casserole dish and bake at 350 for 15-20 minutes.

In a small bowl, mix the brown sugar, melted butter, flour and walnuts. Then sprinkle/spread over top of the potatoes and bake another 15 minutes.

No Bake Peanut Butter Pie

This recipe is RIDICULOUS. Easy. Amazing. Hands down, this was a heavy favorite from all 13 guests we had for Thanksgiving. Which is saying a lot since we also had: Fried Turkey (awesome hubby's recipe), Mashed Potatoes, a TO DIE FOR Sweet Potato Souffle, Cornbread Stuffing, Fresh Cranberry Sauce, Giblet Gravy...etc, etc, etc.

Here's what I used:

8 oz Cream Cheese
1 1/2 cups Confectioners/Powdered Sugar
1 cup Milk
1 cup Peanut Butter (creamy or crunchy -I used Jif Creamy)
16 oz Frozen Whipped Topping (Cool Whip), thawed
2 graham cracker pie crusts

***Note to the health conscious: all ingredients can be subbed for their low-fat or no-sugar counterpart. I.e. - Skim Milk, Splenda, Fat Free Cool Whip, etc. I have heard these also taste very good!!

Here's what I did:

I used my Kitchen Aid electric stand mixer, but a hand mixer works too. First I whipped my cream cheese and powdered sugar together - it helps to let the cream cheese soften on the counter for a bit, so take it out of the fridge early... Then I added the milk and peanut butter and whipped all ingredients together until smooth. Then I tasted some. MMMmmmm. I digress.

Then with a spatula, I gently folded in the whipped topping until all ingredients were incorporated, and poured the mix into the pie crusts.

I made these a day ahead, so I froze them overnight and took them out just before serving. They are the consistency of a very light ice cream cake, so they don't stay frozen for very long. The recipe calls for 3 hours of freeze time though, so it can be made a little ahead of a dinner party, etc.

I can't describe the deliciousness and SIMPLEness of this recipe. It sort of defies logic. Something this good should be VERY hard to make...at least that would make it easier for me to NOT make this every day...

Mustard Crusted Steak with Lemon Asparagus and Brown Rice

This is another South Beach recipe that I like. Similar to a brisket, round steak is a relatively inexpensive cut of meat that when marinated, cooked and cut properly really has all the appeal as an expensive filet or strip steak.

Mustard Crusted Steak

Here's what I used:

1.5 lb round steak/london broil
2 tbsp whole-seed dijon mustard
2 tsp dry mustard powder
1/2 tsp salt
1 tsp ground black pepper
2 tbsp worchestershire sauce

Here's what I did:

Mix all wet/dry ingredients together to make a sauce. Place meat on a foil-lined cookie sheet and cover meat surface with a thin, even layer of mustard sauce. Broil steak for 4 minutes per side on 2nd to highest oven rack, then allow to rest for 5 minutes, loosely tented with foil.

After allowing to rest, move steak to a cutting board, and cut into thin (1/8"ish) slices, widthwise. Once sliced, scoop remaining mustard sauce off of the cookie sheet, and spread among the tops of all slices of meat and serve.

Lemon Asparagus & Brown Rice

Here's what I used:

1 bunch asparagus spears, ends snapped off & rinsed
1/2 lemon, juice
1 tbsp butter
S&P

2 cups quick-cook brown rice
1 3/4 cups water
1 tbsp butter
S, P & Garlic Powder

Here's what I did:

Following ratio for rice/water on quick cook brown rice box, brought water to a boil and then added rice. Simmered 5 minutes (or as directed) and then added butter and seasoning then fluffed with a fork and allowed to sit away from heat for another 5. *I had to add a little bit more water at the end and let cook another few minutes to get a softer consistency.

While cooking the rice, I added my asparagus and enough water for all spears to float and brought to a simmer. I cooked asparagus spears until barely fork tender, as we like them with a little bite to them. Drained off water and seasoned with S, P, butter and lemon juice.

For plating, I added the brown rice first, then laid 1/2 asparagus spears overtop the rice and drizzled a little bit of the butter/lemon juice over top. Then I added several slices of meat to the other side of the plate.

Reviews. Meat was good, sauce is a little zippy. Asparagus were really yummy. Hubbs went to bed early, but despite feeling sick and tired, I don't think that it had ANYTHING to do with my cooking!! ;)

Spinach and Goat Cheese Stuffed Chicken Breasts & Mashed Turnips

Life has been crazy lately. Work has blown up, and so creative meals have lately become slim in my home. BUT, this past Saturday I DID put together a recipe and shopping list completely comprised of recipes from my South Beach Cookbook.

The one I made last night was easily one of the most tasty and succulent chicken recipes I've ever made. Sooo juicy and oozing melted goat cheese. YUMM.

Spinach and Goat Cheese Stuffed Chicken Breasts

Here's what I used:

2 boneless, skinless chicken breasts
4 oz goat cheese
1/2 lb. fresh spinach, stems removed
2 cloves garlic, minced
4 tbsp olive oil

Here's what I did:

Preheated oven to 400 degrees.

First I rinsed my chicken breasts and patted them dry. Then I cut a pocket into the side of each breast with a sharp paring knife, 1" from the back and sides of breast, but deep enough to fit my filling. I seasoned the inside and outside (both sides) with salt and pepper.

Next, I added 2 tbsp of olive oil into a skillet, and added my garlic. I let the garlic cook for about a minute on medium heat, until fragrant, and then added the spinach leaves. I allowed the leaves to wilt and turn dark, about 6-8 minutes, stirring regularly to allow all leaves to heat up.

Once my spinach was wilted, I brought my skillet over to the counter and divided it into two portions. Using my kitchen tongs, I added 1/2 of the spinach to each chicken breast pocket. Then I cut the goat cheese into several 1/8" or so slices, and added that on top of the spinach in the pocket. Finally, I pressed the top of the pocket down firmly over the filling to meld the ingredients together.

Reusing the same skillet as before, I added the remaining 2 tbsp of olive oil on medium-high heat. I carefully added the chicken breasts to the skillet, careful to keep ingredients together in the chicken. Cooked the chicken for 3 minutes per side, and then placed them on a foil-lined cookie sheet. Then placed the sheet in the oven for 8-10 minutes.

If you like to use a thermometer, the chicken breast should register at about 160 degrees. Allowing it to rest outside of the oven, it will still cook a few more minutes, and the juices will remain in the bird.

Mashed Turnips

Here's what I used:

3 turnips, skinned and cubed
1/4 cup mexican cheese blend
1/4 cup fat free (or regular) sour cream
S, P & Garlic Powder

Here's what I did:

Added cubed turnips to large pot of boiling water. Allowed to cook until fork tender, about 15 minutes or so. Drained and set back on stove top to evaporate any remaining water off turnip cubes. Added cheese, sour cream and seasonings and then mashed liberally with a potato masher. Alternately, you could mash with the bottom of a drinking glass or use a food processor to reach desired consistency. I like a slightly chunky texture, so I did about 15-20 good mashes, and then allowed more liquid to cook off. After about 10 minutes on low heat, most of the turnip liquid had cooked off.

I didn't tell my husband what this was. I think he assumed lumpy potatoes. I KNEW if I told him they were turnips he wouldn't eat them!! So instead he said "what is this? its good!" I laughed and told him turnips. He didn't even know what they were - but that would have been enough for him to NOT eat them.

Review wise, this one was strong. We both commented that the moisture in the chicken easily rivalled a great restaurant, and definitely beat most. There is such a fear of undercooking chicken that it is often overcooked, stringy and dry. Not these bird boobs. They were awesome. And the goat cheese oozed out with the delicately garlic flavored fresh spinach. Very, very good.

Mia's Pinto Beans & Cornbread

I have been MIA on two trips recently. I spent a few days with my mom in the Bahamas about a week ago, and more recently, the hubbs, Sydney and I flew to Louisiana for the weekend to go to the LSU/Auburn football game in Baton Rouge. So we've been busy!! And when not busy, we've been ordering DELIVERY!! haha. So not much cooking.

I did cook yesterday though...w/ my slow cooker.

One of my favorite meals also happens to be one of the cheapest and healthiest. Gotta love when that happens. ;) I can't say the same for a plate full of cheddar and jack cheese nachos with jalapenos. A bag of dried Pinto beans runs between 2-3 dollars, and feeds 3-4 easily. Corn Meal is equally inexpensive, but makes great cornbread. I grew up with this simple food - one that you can customize with all sorts of toppings and make it all your own.

I usually have the following toppings on hand: Sour Cream, Shredded Cheese, Jalapenos, Cilantro, Chopped Onions...

Mia's Pinto Beans

Here's what I used:

1 bag dried pinto beans
3 strips bacon, chopped into 2-3" pieces
1 onion, chopped into 1-2" pieces
dash: Salt, Pepper, Garlic Powder
4-6 cups water

Here's what I did:

Rinsed the beans thoroughly in a colander to weed out any little rocks (yes, rocks) that might be hiding. Added beans, bacon, onion, seasonings and water to slow cooker and set to high. Cooked on high for 2-3 hours, checking occasionally. Added water when some of the beans began to rise above the water level. Turned to low and let cook another 2-3 hours. They were probably done after 1-2, but it didn't hurt to continue to cook them and keep them warm.

Cheesy Cheddar Cornbread

Here's what I used:

1 cup corn meal
1 cup whole milk
1/4 cup vegetable oil
3 deli slices cheddar, broken into 1" pieces (shredded is fine too - about 1/2 cup)
1 large egg
1/4 cup sugar
3 tsps baking powder
1 tsp salt

Here's what I did:

Preheated oven to 400 degrees. Then I added all of the dry ingredients to a large mixing bowl, and whisked to remove any lumps. Then I added the oil, milk and egg, and mixed just to incorporate. Lastly, I added my cheddar pieces and mixed them into the batter. I added my batter to a med-sized glass baking dish that had been sprayed well with PAM. After 20-25 minutes, the cornbread should be golden brown on top, mine was also oozing a little cheddar on top - YUMM.

I cut the cornbread into individual squares. This recipe mades about 9-12 good-sized pieces of cornbread.

On to reviews. My dad was over last night, and was pretty happy to hear I was making one of his favorite meals, too. Its his mom's recipe, so he's a long time fan. :) He added cheese, sour cream, jalapenos and broke his cornbread into his bowl. I like to add 2 big dollops of sour cream and a good amount of cheese - and then eat each bite with its own cornbread. And then pop a jalapeno here and there. Hubbs...well hubbs doesn't think beans are a REAL dinner. He was skeptical that BEANS stand on their own as an actual protein...but ate anyway. I think just because he was hungry. Oh! And Sydney Grace loved her beans and cornbread. She just popped those little puppies in one by one. I found a proten she likes! WHEEEE.

Whole Wheat Rotini Primavera

We recently made our monthly pilgrimage to Costco, and picked up huge bags of cut broccoli and red/orange/yellow bell peppers. I wondered to myself how my little family of three would possibly consume all of it before it went back to God. I imagined all sorts of Broccoli soups, casseroles, steamed, etc. Not to mention that Sydney really won't eat her veggies, so she's out, in terms of help. So I decided to throw together a Pasta Primavera, in memory of a restaurant near my college that had an awesome Primavera with great veggies like cauliflower, broccoli, peppers, tomatoes, etc. in a light, fresh sauce.

Here's what I used:

2 cups broccoli flourettes
2 bell peppers, cut into 1" pieces
4 roma tomatoes, cut into 1" pieces
1 box Whole Wheat Rotini
1 cup chicken broth
4 tbsp butter (optional)
2 cloves garlic, minced
Pinch Red Pepper Flake
4-5 tbsp olive oil

Here's what I did:

Boiled water in a large stock pot with salt. Began to boil the Rotini.

Meanwhile, sauteed broccoli and peppers in a skillet with olive oil, garlic and butter. Once the broccoli and peppers began to soften, I added the tomatoes, chicken broth and red pepper flake.

After about 10 minutes the Rotini was cooked to al dente, and then drained.

I added my vegetable mix to my pasta, and mixed to incorporate. Served in large pasta bowls and sprinkled with shaved parmesan. Add Salt and Pepper to taste.

Spaghetti with Clams

This is yet another EASY, healthy, South Beach Cookbook Recipe. And a dinner that can be prepared using mostly "staple" and pantry items. Which makes it a great just throw it together choice for dinner.




Spaghetti with Clams

Here's what I used:

2 small cans chopped clams in juice (separate clam meat from juice, retain juice)
1 box spaghetti (Whole Wheat if you have it)
1/2 cup Fat Free 1/2 and 1/2
2 tbsp lemon juice
2 tbsp olive oil
4 cloves garlic, minced
1 tbsp chopped parsley
1/4 tsp red pepper flake (great for HEAT)

Here's what I did:

Brought a large stock pot of water to a boil. Added my pasta, stirring occasionally.

Meanwhile, I added my olive oil to a sauce pan and allowed to warm up. Added my garlic to the oil and let soften until fragrant, about 30 seconds. (Garlic is SO EASY to burn, don't ignore it!). Then I added my clam juice, 1/2 and 1/2, parsley and red pepper flake. Allow this to cook down and thicken a bit, about 10 minutes.

Once my pasta was al dente (still a touch of bite), I drained it, and added it back to the pot. Then I poured my clam sauce over the pasta to mix thoroughly. I served this in large soup bowls so that we could fish out all the clam pieces. Also, topped with shaved parmesan.

Very yummy and easy.