Tag Archives: fast

Start a New Tradition

January 5, 2012
1

Most of us are still recovering from the hustle and bustle of the holiday season. Now its time to turn away from the stresses of the last few months and cook something quick and easy. What we really need is something light and summery, but also something familiar and comforting. The best type of food to fight the winter blahs should be healthy, but in a stealthy way. It needs to taste great too!

This weeks recipe meets all those demands and keeps on giving. It is Sweet Potato Salad. Putting a new spin on traditional potato salad, this recipe subs in our favorite sweets where white potatoes might be expected. Also going out the door is the over-abundant mayo. Instead  we are going to use a delicious Dijon vinaigrette that is more healthy, more tasty and much more satisfying. Best of all, you can whip up your own batch in just a few minutes. I guarantee this will become your new “traditional” potato salad. Make extra, your friends and families will thank you.

Sweet Potato Salad
  • 3 medium sweet potatoes (about 1 1/2 pounds), peeled and cut into 3/4-inch pieces
  • 3 tablespoons cider vinegar
  • 2 tablespoons sweet pickle relish
  • 2 teaspoons Dijon-style mustard
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup Crisco® vegetable oil
  • 2 green onions, sliced (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  1. Place the potatoes into a 3-quart saucepan and add water to cover. Heat over medium-high heat to a boil. Reduce the heat to low. Cook for 15 minutes or until the potatoes are tender. Drain the potatoes well in a colander. Let cool for 10 minutes.
  2. Beat the vinegar, relish, mustard, black pepper and oil in a large bowl with a fork or whisk. Or combine all the ingredients into a jar or cruet and give ‘em a shake.
  3. Add the warm potatoes, onions and red pepper, if desired, and toss to coat.
  4. EAT WARM OR CHILLED
  5. ENJOY

Sugar & Spice Makes a Festive Holiday Dish

December 23, 2011
10

2011 has come and gone so quickly. As I prepare my Christmas feast, I am thinking about all of the things that I am thankful for this year. My Family, My Job and all My Co-Workers, Those Glorious Sweet Potatoes (of course), and all of the farmers and markets that grow and sell them. It really is wonderful to have such an abundant supply of fresh produce available thanks to all of their hard work.

After you cook this week’s awesome recipes, you may find yourself heading to the market as well. Our first recipe, Sweet Potato Coconut Souffle is sure to win over all of your holiday guests. Even the most devout veggie hater will come to the orange side when they taste this decadent side dish. You may have to trick them into tasting it, or even force them, then they will be a sweet potato fan for life. Then they will ask for leftovers to take home, they will beg for your recipe, they will bring friends to taste the delight, they call to make sure you are serving it on New Year’s Day, then it begins anew. Be ready to make this tasty souffle again… and again.

And if you need a break during this busy time, give our second recipe a try. It is a no-muss, no-fuss, crockpot recipe that is a delicious as it is fast and easy.

Sweet Potato Coconut Souffle

Ingredients

  • 3 cups cooked and mashed sweet potatoes
  • 3/4 cup white sugar
  • 1/3 cup butter, softened
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup flaked coconut
  • 1/3 cup all-purpose flour
  • 1 cup packed brown sugar
  • 1 cup chopped nuts
  • 1/3 cup melted butter

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Combine the mashed sweet potatoes with the white sugar, soft butter or margarine, beaten eggs, vanilla and milk. Spoon into a 2 quart oven proof baking dish.
  3. Combine the coconut, flour, brown sugar, chopped nuts and melted butter. Sprinkle over the top of the sweet potatoes.
  4. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes.

Crock-pot Coconut Sweet Potatoes

2 pounds sweet potatoes, shredded
1/3 cup brown sugar; packed
1/4 cup margarine or butter; melted
1/4 cup coconut
1/4 cup broken pecans; toasted
1/4 teaspoon ground cinnamon
1/4 teaspoon coconut flavoring
1/4 teaspoon vanilla


Place sweet potatoes in slow cooker. Combine sugar, margarine, coconut, pecans and cinnamon in a bowl.  Drizzle over sweet potatoes. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours. In last hour add coconut flavoring and vanilla. Serves 4.

Fit for a King

October 15, 2011
16

The sweet potato truly is food royalty. No other food come close to packing so many nutritional benefits into such a tasty package. Sweet Potatoes are rich in beta carotene, an essential antioxidant. Plus, they deliver vitamin C and folate which can help reduce the risk of heart disease. On top of all those wonderful benefits, sweet potatoes are also low on the glycemic index and glycemic load charts. Sweet potatoes truly are the Duke of Dinner, the Prince of the Plate and the King of the Superfoods.

So what recipe can truly capture the sweet potato in all its grandeur? Why, Sweet Potato Crowns, of course. These scrumptious treats are so sinfully decadent that you may just forget that you are eating healthy!

This culinary delight is the perfect practice recipe to get you in the mood to begin planning your Thanksgiving meal. It is beautiful, decadent and actually very simple to make. It is the perfect side dish to complement your savory holiday offerings, but can also work equally well as a dessert. So go ahead and give these crowns a try, and be sure to  come back to Sweet Bytes Blog soon. The countdown to the busiest time of the year for our royal sweets is officially underway.

Sweet Potato Crowns
Ingredients
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 2 large unpeeled sweet potatoes, cut into 1-1/2-inch slices with ends discarded
  • 1/4 cup light brown sugar
  • 1/4 cup chopped pecans
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon butter, softened
Instructions
  1. Preheat oven to 400 degrees F.
     
  2. In a large bowl, combine oil and salt; mix well. Add sweet potatoes and toss until evenly coated.
     
  3. Place on a rimmed baking sheet and cook 25 to 30 minutes, or until fork-tender.
     
  4. Meanwhile, in a small bowl, mix together brown sugar, pecans, cinnamon, and butter until crumbly. Sprinkle on each potato round and return to oven; cook 8 to 10 minutes, or until sugar is melted. Serve immediately.

Sweet Potato Summer Vacation

June 1, 2011
13

Summertime is here and it is time to get outside and play!  Run through a sprinkler, take a dip in the pool, or just relax and work on your tan.  But while you are having all this fun, don’t forget let your sweet potatoes have some fun too.  They have been have been cooped up inside since last fall.  They worked hard for you though all those big family dinners – Thanksgiving, Christmas, Easter, and Cousin Edna’s birthday bash.  Don’t they deserve to get outside, too?

Of course they do.  And nothing makes a sassy sweet happier than spending some good quality time on the grill.  It couldn’t be easier.  Just slice them into 1/2 inch rounds, brush them with a little olive oil. Sprinkle with ginger and a dash of allspice.  Grill about six minutes per side over high heat and you are done.  Be sure to grill a few onions while you are at it – slice them and grill the same way. Be sure to grill plenty of both, I’ll tell you why in just a minute. Whether you are grilling hot dogs or rib-eyes, these grilled sweet potatoes are guaranteed to be the highlight of the meal.

Of course you might want to spend all week outside instead of just one day, so you are going to need some quick recipes that don’t take all day to cook.  Relax, I’ve got you covered.  Remember when I had you grill those extra potatoes and onions? In just a few minutes, you can whip up this delicious soup with your leftovers. Then you are free to frolic in the sun until the cows come home.  Enjoy!

Creamy Grilled Sweet Potato Soup

Ingredients -

2 lbs sweet potatoes
1 red onion
6 cups chicken or vegetable broth
1 tablespoon lime juice
Zest from 1 lime
1 tablespoon fresh parsley 
1/4 cup Half & Half
1/4 teaspoon allspice
1/2 teaspoon ginger
Pinch of cayenne pepper
Olive oil
Salt and black pepper
Fresh parsley to garnish
Chopped sun-dried tomatoes to garnish

Preparation:
 
  • Chop the sweet potatoes into ½ inch rounds and chop the onion the same way.
  • Grill the sweet potatoes, and onion, over a medium heat for 6 minutes per side, and then chop the ginger finely.
  • Add the ginger, potatoes, onion, cayenne, ginger and allspice to a saucepan, bring to the boil then simmer for 30 minutes.
  • Let the soup cool for 15 minutes then blend it until it is smooth.
  • Add the half and half, lime juice, parsley, zest, and heat up.
  • Serve garnished with the parsley and sun-dried tomatoes.

The Race Is On

July 12, 2009
14

It is just past the start of summer and already the busy seasonal rush is in full swing. I had a great 4th of July and capped off the week with a trip to Norfolk Naval Station to tour a Nimitz Class Aircraft Carrier. It was a very cool trip and when I arrived back home, I found that my garden runneth over. Ripe red tomatoes, fresh squash, zucchini’s as big as canoes, cucumbers and more were all waiting to be picked. Meanwhile, I need to get caught up from my trip and prepare for the upcoming week. The summer rush is on. This week, I will be freezing, and preserving all those garden delights so I will be quick and easy meals to give me more time. Grilling is always a great way to save time, and my dear hubby loves to cook outside after we are done toiling in the soil. Veggie kabobs are an easy way to use up some of your garden splendor. And if you don’t have your own garden, pay a visit to your local farmers market. Fresh food really is the best.

These gorgeous kabobs combine the flavors summer squash, sweet potatoes, pineapple and bell peppers together with flame-kissed goodness.

This quick kabob is perfect as a side and hearty enough to be a meal by itself. If you do not have enough veggies on hand and are too busy to make a grocery run, try these delightful Sweet Potato Rounds from the great chefs at the NC Sweet Potato Commission. They are quick easy and oh, so tasty.


Grilled Vegetable Kabobs

Ingredients:
1 1/2 pounds sweet potatoes, peeled, cut into 2-inch chunks
1/2 cup water
3 tablespoons olive oil
2 tablespoons minced fresh parsley
1/4 teaspoon ground chipotle powder or cayenne
Salt and pepper to taste
1 red bell pepper, seeded, cut into 2-inch chunks
1 green bell pepper, seeded, cut into 2-inch chunks
1 cup pineapple chunks
8 (8- to 10-inch) skewers

Directions:
Remember, if you are using wooden skewers, soak them for 20 minutes before grilling to prevent burning.

1. Place the potato chunks in a microwave-safe 2-quart casserole dish along with water. Cover and microwave for 5 to 10 minutes, or until the potatoes are firm tender (do not overcook – they will be too mushy to grill).

2. In a small bowl, whisk together the olive oil, parsley, chipotle, salt and pepper. Pour over the potatoes, mixing to coat. Alternately thread the potatoes, bell peppers, and pineapple onto skewers.

3. Preheat grill to medium-high. Grill the kabobs, turning frequently, for 15 minutes, or until a nice brown crust forms.

A Southern Inspired Easter

April 10, 2009
17

Easter is a time of renewal and new beginnings; the radiant colors of spring are everywhere around us! Celebrate nature’s glory by including brilliant hues into your Easter dinner. What could be better than a festive meal of Orange Blossom Honey-Glazed Chicken with Sweet Potato Puree. Although this recipe is lighter on calories than the average holiday dinner prepared below the Mason-Dixon line, it is sure to become a new Southern favorite. The floral tones of the honey-based glaze add a flowery sweetness that will awe your guests and ensure that the kids come back for more. Add a centerpiece of fresh flowers and a light dessert, and you will be guaranteed a holiday filled with fragrant flowers, flavorful food and laughter.

Orange Blossom Honey-Glazed Chicken with Roasted Sweet Potato Puree

Ingredients

  • 1 cup(s) orange blossom honey
  • 1/4 cup(s) chicken stock
  • 1 (3- to 4-pound) chicken
  • Salt and freshly ground black pepper
  • 3 sweet potatoes
  • 2 tablespoon(s) unsalted butter

Note: If orange blossom honey is not available, you can substitute clover honey.

Directions

  1. To prepare glaze: Place honey and chicken stock in a small saucepan and whisk over medium heat for 5 minutes, or until smooth. Reserve 1/4 cup glaze for sweet potatoes and 1/3 cup for sauce.
  2. To prepare chicken: Preheat oven to 325 degrees F. Place chicken in a roasting pan and season with salt and pepper. Thoroughly brush chicken with glaze and roast 45 to 60 minutes, or until juices run clear. Brush on additional glaze every 15 minutes during roasting. Remove from oven, let rest 10 minutes, and carve.
  3. To prepare sweet potatoes: Prick sweet potatoes with a fork and bake alongside chicken for 45 minutes, or until soft. Remove skins and place sweet potatoes in a bowl with butter and 1/4 cup glaze. Using an electric mixer or hand masher, whip potatoes until smooth.
  4. To prepare sauce: Drain pan drippings from chicken and skim off the fat. Cook drippings and 1/3 cup reserved glaze in a small saucepan over medium heat 5 minutes, or until warm.
  5. Finishing Touches: Spoon some sweet potatoes on one side of each plate. Layer chicken slices in an overlapping pattern alongside potatoes, and spoon sauce over chicken.

Penny Pincher Sweet Bytes Tip

After you zest, what do you do with the lemon?

  1. Make lemonade.
  2. Freeze the lemon juice in cube trays. Bring them out for use in tea or recipes. Nothing beats the real taste of lemon, not that artificial stuff.
  3. Use half of a lemon to clean copper pots. Dip the cut side in baking soda and scrub away all of those stains

What are your ideas? I would love to hear your tips.

Counting Pennies.

April 9, 2009
8

In just a few days, one of our lucky recipe contest entrants will win $1000. However, you might have your own treasure-trove sitting in your home. Most of us have one of those jars full of spare change stashed somewhere. But how much is really in there? Use this nifty Coin Counter to estimate how much you have saved. All you have to do is count one handful of coins and it does the rest. You will be amazed!!