Honey Roasted Sweet Potatoes

Need a side dish but are banning the beige??  

Oh honey, let's talk.  

Honey Roasted Sweet Potatoes

So you know when grandma said, "Leave well enough alone." and it almost sounded boring, depressing, sad?  

Here it is. Well-enough and it's nothing short of spectacular.

This recipe takes the natural beauty of the sweet potato and intensifies it, but still leaving a  pure, delightful taste.  

Let's face it, intensified anything is better.

It's like taking what the good Lord gave ya, and making it a little better, (kind of like mascara), but not a total unrecognizable transformation (like the Life-Style Lift).

Let us all eat orange today.

Honey Roasted Sweet Potatoes

3 pounds sweet potatoes
1/4 cup honey
1/4 cup olive oil 
juice of one lime (I have left this out when I don't have it)
salt

Peel and dice sweet potatoes into about 1 inch cubes. Or... slice into 3/4 inch slices.  Make sure that knife is sharp, raw sweet potatoes are like cutting into bricks, I swear.  And you might too while cutting these.

Mix oil, honey and lime juice into a Ziploc baggie. Toss in potatoes and shake around to coat. Put on a Pam sprayed cookie sheet. Give them room to breathe - you want these bad boys to roast, not steam. Sprinkle with salt.

Bake at 350 for 45 minutes, take out and turn over 1/2 way through the baking time, then turn up to 400 degrees and bake another 15-20 until tender and golden. (Keep an eye on these - cooking times vary so much, depending on the size of chunk, how many you cram on a pan, and your own oven temp.  You may not need to turn them up at all at the end.)

So.... I know you'll be tempted to turn the temperature up to 400 at the beginning to speed it up.  You know it works for regular roasted potatoes. Yeah don't do it.  With the honey, the increased temperature will cause a rapid progression of molecular over caramelization - they will BURN! So if you want the reputation as the sweet potato burner lady (or man), then go right ahead.



Posted by: Rona

Banana Cupcakes with Vanilla Almond Buttercream

It's simple math.  CUPCAKES turn everyday occasions into happy events.

Example:  Sweep the garage + cupcake = PARTY!

Get kindergarten shots +  eat CUPCAKE = Recess

What is this falderal you ask?  

Why, it's a cupcake.

Bill paying + CUPCAKES = Fiesta Fun

Paper cut  + CUPCAKE = tears of joy

A little self-medication.

Banana Cupcakes

2 3/4 cup flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/2 t. salt
1/2 cup butter
1/4 cup shortening
1 3/4 cup sugar
1 T vanilla
2 eggs
1 3/4 cups mashed bananas (Use VERY ripe for best flavor. I put them in my blender to mash up really smooth)
1/2 buttermilk



Preheat oven to 325 degrees.  Cream together the butter and shortening for 3-4 minutes.  Add sugar and vanilla and beat at medium speed until fluffy, another 3-4 minutes.  Add eggs and beat until well combined. Now add the bananas and buttermilk and mix just until combined.

In separate bowl, whisk together the dry ingredients.   Add a little at a time to the creamed mixture just until mixed.  Scoop into cupcake liners.

Bake for 20-23 minutes.  Let cool in pan for about 10 minutes, remove and cool completely.  

Makes about 26.  


Vanilla Almond Buttercream

5 squares butter (2 1/2 cups), room temperature
2 T vanilla
1 t. almond extract 
1/4 - 1/3 cup heavy cream (can substitute milk, just use less)
1 2 lb. bag powdered sugar

Beat until light and fluffy.  Makes enough to generously frost a double batch of these cupcakes.

"A party without cake is just a meeting" - Julia Child

 

 

Posted by: Rona

Patty Melts

I'm not a red meat hater, 
but rather a red meat hater hater.

Start by caramelizing some onions.  I used two, make sure you don't slice them too thin or too thick.  It takes a little time to do this right.  So start by adding a little olive oil and/or butter to a pan.  A good rule of thumb is about 1 T per onion.  For perfectly caramelized onions, they must be cooked on low or medium low.  Add a little bit of salt, helps the whole caramelizing process.  You can also add a pinch of sugar.  I did.

Don't stir too often, this process honestly can take an hour.  No joke.  But it smells amazing and you can finally get that jigsaw puzzle finished in the meantime. Whatever you do, don't leave these off.  

The money. 

This is how they looked after about 20 minutes.

 So after the onions are a lovely golden dark color, remove them and set aside, now get ready for the burgers.  I used about 1/3 lb per burger, kind of shaped it like the bread.  Give them a good sprinkling of salt and pepper on BOTH sides, this really helps the searing process.  Heat up your onion pan on 'til it's smokin' hot, add just a bit of olive oil (also helps get a good sear).  Then place each patty down carefully, and don't budge that bad boy for at least 4 minutes, or until when you flip it over, it has a beautiful sear.  Flip over and do the same thing.

Now butter one side of some good Rye bread, lay face down on a griddle.  Place cheese down.  I used 2 slices of Havarti, even though Swiss would be more traditional. Lay down the cooked patty.  Pile on those caramelized onions, add two more slices of cheese and the top bread, buttered on the outside.

I'm shaking and I like it.

At this point, your house will smell amazing.  And you are in for the night, because you too will smell like onions, which can be misconstrued as B.O., so get a good movie and a large Diet Dew, cause you ain't goin' nowhere.

Griddle these up now, I use a lower heat, like right around 300 degrees on my electric griddle, just to make sure all the cheese is perfectly melted at the same time the outside is golden brown. 

Add more cheese and the butter bread lid.

Make sure your bread is well buttered for an even golden crust.

Come to mama.

And to think this Jewish Rye Bread is only 80 calories a slice.  Score!

Happy Birthday.

Posted by: Rona

Blackberry Balsamic Vinaigrette

Quite lovely if I do say so myself...

I wanted to make a vinaigrette that tasted fresh and light, but didn't make you pucker like a spinster's first kiss. The blackberries at the store looked extra plump and called my name, hence this tasty dressing was born.

 Spring greens, feta, toasted walnuts, blackberries get dressed with 

Blackberry Balsamic Vinaigrette

An easy way to toast walnuts is to bake at 350 degrees for about 8 minutes.  

Bumps it up a notch for sure. 

 Spring greens, pumpkin seeds, bleu cheese, blackberries.

  A little bleu cheese goes a long way. 

It's the perfect match with this vinaigrette. 

 Most nut and cheese combinations will be mmmmmm with this.   

I draw the line at Velveeta.  That is not cheese, it's cheese flavored adhesive.

And yes, I use Velveeta for stuff sometimes.

Blackberry Balsamic Vinaigrette
handful of blackberries (sorry, but you're welcome for measuring the rest of the ingredients)
3/4 cup olive oil
1/4 cup balsamic vinegar
1 t. Dijon mustard
2 T honey (if you want a sweeter dressing, double this)
1 bunch sliced green onions (perfect flavor, not in your face)
1/2 t. salt
pepper

Blend until smooth.  You could strain out the seeds, but I didn't. Makes enough for two honkin' huge salads. It will keep in your fridge for a few days.

Toss with chilled greens right before serving, then put the other stuff on top (because if you toss the other good stuff with the greens, they sink to the bottom and your last bite will be a casserole).



Posted by: Rona

Ooey Gooey Salted Caramel Corn

This is one of my most requested recipes.  It is GOOD!  It's perfect for a last-minute treat or if you need something to bring to a potluck.  We seem to make some kind of yummy popcorn on Sunday nights.  It's the perfect porch-sitting snack.  Plus it's super easy, you really can't screw this one up.

My kids LOVE when I bust out this retro air-popper.  

It's a party.

In a saucepan add:
1 stick of butter
1 pound of brown sugar
1 can of sweetened condensed milk
2/3 cup corn syrup. 

Turn burner onto medium heat stirring often.  Meanwhile, you can start popping the corn.  I did two 1/2 cup batches of kernals to get this big bowl.  I've also done it using 3 bags of microwave popcorn, and that works perfectly too.

Continue to cook mixture until it begins to boil.  Here's the trick to the ooey-gooeyness.  Bring it to a boil, but don't actually let the mixture boil.  Cooking it past a boil will make tacky popcorn, not ooey-gooey popcorn.  Remove from heat and add 1 tablespoon of vanilla.

I'm spoiled and have a mom who makes the worlds best vanilla.  That's right, homemade vanilla (more on that later).  The flavor is much more pure than its store-bought friends, which only adds to the richness of this treat.

Pour caramel over popcorn, using a large bowl helps!

 Stir to combine and make sure every piece is deliciously coated.  Finally sprinkle with salt, I like to use a coarse salt.  MMMM.

Oh baby, this is good!

Posted by Tiffany :)

Bacon Mac and Cheese

...either you like bacon or you're wrong.

This is so freaking good, so creamy, so perfectly delightful. 

You'll need to dust off your Jazzercize video after this though. Maybe even plug it in.

THE CHEESE LINE UP

Sharp Cheddar, Gruyere, Parmesan

This recipe is a baked mac, but...I think is so much more creamy if you don't bake it.  Still prepare it the same way, just toast up the crumbs separately and add when serving. 

Holy Macaroni, it just keeps getting better.
The cheese sauce is hellagood.

Yeah and don't forget the crowing glory.

 Shine bacon shine.

 And say you didn't pound down this whole thing, it reheats great for breakfast.

Although I served this with BBQ'd chicken, 
this could easily be a main dish, 

just throw in something with color, like a salad.

Oh, mama. 

Bacon Mac & Cheese

1 pound pasta

6 slices thick bacon, cooked and crumbled, reserve 1/4 cup fat (I recommend 7 slices, one for you, because you know you can't stay out of it)

Cheese Sauce:

1/4 cup butter

1/4 cup flour

4 cups whole milk

1/4 cup heavy cream

2 cups grated sharp Cheddar

1 1/2 cups grated Gruyere

1 cup grated Parmesan

1 t. dry mustard

1/4 t. cayenne

1/4 t. nutmeg (No, this won't make it taste like a Swedish Christmas cookie.  It just brings out all the other great flavors in the sauce and no one will identify the nutmeg.)

Topping:

1 1/2 cups Panko bread crumbs (Panko kicks butt on other bread crumbs, super crunchy and makes everything better)

1/4 cup bacon fat

1/2 cup Parmesan cheese

Boil the pasta in salted water, meanwhile make the cheese sauce.  Melt the butter over medium heat, add the flour and cook for a few minutes to remove the pasty taste. Use a heavy pot for this to avoid scorching.  Gradually add the hot milk, whisking in until smooth and thick.  Turn heat to low, add cream, dry mustard, cayenne and nutmeg. Add cheeses a handful at a time, stirring constantly until melted.  

Mix with drained, al dente pasta, put in a baking dish, top with crumb topping and bake at 400 degrees (or don't bake) for 20 minutes until bubbly.  

And with that, I leave you with something to ponder...

Roses are red.

Violets are blue.

Poems are hard.

Bacon.

Posted by: Rona

Baguette with Brie and Honeycomb

Well here's a sexy little snack...

It's as easy as it gets to make but feels like you should light a candle, dim the lights and put on some Air Supply.

Hi, my name is Rona and I have an obsession with honey.  

There, I said it.

I found a great little Farmer's Market that carries local honeycomb.  I love this place because people like me can go in and get fresh stuff with makeup on and without dreads. I can be pro-life and still pick up some apricots.  Here, they won't wave incense around me because I shave my legs.  Plus, I don't even have to bring my own bag. And to top it off, there was fountain Diet Mountain Dew in the corner.  Need I say more?

Yes, this is honeycomb. And yes it is not only edible, but it does amazing things for your body.  

So honeycomb consists of beeswax and honey, and I know you're wondering if it leave a wad of wax in your mouth.  

Well, not like this..

Baguette with Brie and Honeycomb
Baguette, sliced - (Ry discovered that toasted is better)
Brie cheese
Honeycomb

Toast the baguette, spread on the brie, and a little chunk of honeycomb on top.  

Can you feel the love?

Respect the bee.  

   



 


Posted by: Rona

Grilled Flank Steak

We all know the beauty of a great grilled ribeye or a juicy cheeseburger, but I'm here to to say...

Flank is dank.

It's fun to work with, much cheaper than a nicer cut, and really flavorful.  With a good marinade, a hot grill, and a little love, flank steak can be amazing. 

Oh my. 

Here's my cuter-than-anything grandson and his daddy soaking up the juices with bread.  That's the gold right there.

Don't hate me because you want this.

You can grill on either propane or charcoal. My fave is when we soak Mesquite, Hickory, Cherry or Apple wood chips and use charcoal.  Any wood that bears a nut or a fruit works. They all take on a little different flavor but it is unmatched!  Takes a little more time and love but it will send you into glorious dimension upon first bite. But, if you don't want to deal with that, a regular propane grill will be quite delightful as well.

Seriously, no one could stay out of this.

Flank Steak Marinade
1/2 can Diet Coke
1 T onion powder
1 T thyme leaves
1 t. garlic powder
2 T vinegar
1/2 cup oil
1/3 cup soy sauce
2 t. Dijon mustard

Pour over flank steak and marinate for 24 hours - or at least 8. Every now and then, take it out of the fridge and stab the dickens out of it with a couple of forks, flip over and do it again.  Between the marinade and taking out your aggressions, this will be melt in your mouth tender.

Cook on a hot grill until desired doneness.  Let sit for 10 minutes, covered in foil to reabsorb the juices.  Then slice thinly against the grain (all your hard work will be for naught if you don't slice against the grain).

Goes with anything.  Or nothing. 

Posted by: Rona

30 day bran muffins

 Oh these muffins.....

So many good things about them. I almost always have a batch of this batter in my fridge.

Besides these being insanely divine, they're very convenient.  The batter will last in your fridge for 30 days! You can make a couple dozen for a crowd or pop in just a few for a late night snack. They're a perfect addition to any breakfast or brunch. 

1 box All Bran cereal

5 cups buttermilk
2 2/3 cups boiling water
1 1/3 cup shortening
5 eggs
4 c sugar
7 c flour
1 T + 1 t baking soda
1 1/2 t. salt



Heat oven to 350*
Put a big box of All Bran cold cereal in a large bowl.  I've used both the flakes and the kind that looks like it should be cat food. I can't tell a difference either way. Pour buttermilk and boiling water over cereal and let it sit and soften while you do the rest. 

In a separate bowl, cream together shortening, sugar and eggs. After mixed well, add to cereal mixture. (I like to run a whisk through the cereal mixture before I add the other).  Mix together.

In yet another bowl, sift the dry ingredients. Add dry to the wet and stir carefully.  At this point you'll be glad you have a LARGE bowl.

You'll probably want to bake some right away.  Bake at 350* for about 20 minutes. Make a little, make a lot. Put the rest of the goodness into the fridge and bust it out whenever.

*I've found this to be the perfect gift for new moms.  I usually bake a dozen or so and attach them to the rest of the batter with baking instructions.

 I serve these fresh out of the oven with butter and honey. Or maybe honey butter. ;)

Boom.

*I've made these many times with some healthy substitutes and they've turned out great.

Instead of shortening I use Greek yogurt. I just made these last week and used vanilla Greek yogurt.  In place of sugar, I did 3 cups of Splenda and 1 cup of honey.  Instead of white flour, I did four cups wheat flour, 2 cups white flour and 1/2 cup ground flax seed.

Posted by Cambria

Energy Balls

 

These little things are packed full of some of my favorite things, and the best part is that they are GOOD for you!  Also, they're no bake which is a plus in these hot summer months. We make these regularly at our house.  My kids love them.  They are the perfect snack for those awkward times in the day when you're in-between meals.  I like to keep them in the freezer instead of the fridge, they don't freeze completely, and there is something yummy about them when they're ice cold.  Make them TODAY!

 

4 cups oats (use the real oats, not quick oats)

2 cups peanut butter (crunchy or creamy works)

2 cups coconut

1 cup honey

1 cup flax seed (make sure it's ground)*

1 TB vanilla

mini chocolate chips

 

Combine all ingredients.  I like to put everything into my Kitchenaid with the paddle attachment and let 'er rip.  After everything is well combined, roll into little balls and store in a Tupperware in the fridge.  (Or freezer like me)

 

*if you've never used flax seed in your baking, start doing it now!  It's packed with SO many good things like fiber and Omega 3 fatty acids.  Add some to oatmeal, muffins, breads, etc.

 

Posted by Tiffany :)

 

Caprese Salad

I first fell in love with this at a wedding. While others were "well-wishing" the happy couple, there I stood all night in front of the Caprese Salad, scooping, dipping, moaning.  

With cheeks-a-bulgin'  I tried to muster polite smiles to the other guests who were hoping for a taste, yet I knew full well that this was one time I just had to pull a selfie.  I couldn't stop. 

 It was a beautiful experience and I shall never forget it.

Thank you Cassie for tying the knot. 

Caprese Salad

Fresh Mozzarella - sliced or the small balls
Tomatoes - any kind, garden are obviously best
Fresh Basil - can be whole or sliced thinly, or even torn
Olive Oil
Balsamic Vinegar Reduction (optional)
Fresh ground Salt and Pepper

General rule of thumb: Use equal amounts of Mozzarella and tomatoes
 
For the version pictured below I used: 1 container of the small mozzarella balls cut in half, container of grape tomatoes and heirlooms grape tomatoes cut in half and a package of fresh basil rolled up and sliced thinly.  I served it bruschetta-style atop toasted baguette slices which I had drizzled with olive oil and baked until crisp.

Sometimes simple flavors come together and make
MAGICAL THINGS

 Oh yes they do.

I made this version below with the balsamic reduction. 

Gives a whole new flavor sensation.

To make Balsamic Vinegar Reduction, bring Balsamic Vinegar to a boil and simmer gently, uncovered until thick and syrupy.  Watch this, I've made Balsamic suckers on accident many times.  Gives a great flavor addition but not necessary. 

Easy peasy.  And beautiful.  So good.  

Heck. 

I just licked my screen.

Posted by: Rona