Slip Into Summer with Southern Style Picnics

May 29, 2009

The month of June is nudging springtime out of the way. Sweet summer sunshine is tapping me on the back, saying ,”Hey, now it’s my time to play”. Summer is upon us and outdoor dining is in full swing. These warm summer days invite us to super cool picnics. Keep it simple by building your meal around a big beautiful Sweet Potato Salad. The bright orange sweet potatoes and red-skin white potatoes make this dish a sunny side of heaven. Fresh dill and a hearty dollop of yogurt are mouthwatering toppers. Prep the night before and chill. You can rest easy by packing deli meats, assorted chesses, fresh fruits, and easy salads.

Sweet Potato Salad

Ingredients

2 large sweet potatoes, peeled and cubed
6 medium red potatoes, cubed
1/2 cup plain nonfat yogurt
1 teaspoon chopped fresh dill
1 tablespoon low-fat mayonnaise
1 teaspoon honey mustard
2 tablespoons chopped fresh parsley
salt and pepper

Directions
1. Place the sweet potatoes and red potatoes on a paper-towel-covered microwaveable plate. Microwave on high power for 15 minutes, or until soft, turning once.
2. In a large salad bowl, whisk together the yogurt, dill, mayonnaise and mustard. Add the potatoes and toss well. Add salt and pepper to taste. Sprinkle with the parsley.

SWEETBYTES TIP

Be sure to take a selection of your favorite CD’s and your digital camera. For picnics in the park, hiking, or yes, even picnics at work – Try this awesome Backpack Picnic Cooler.

Create Your Own Spring Salad Bar

May 13, 2009

Spring is a perfect time to host a luncheon. With so many fresh fruits and veggies in season, the flavors in your kitchen blossom as fast as the flowers outside. Keep the fare light and fresh with a Spring themed salad bar. The taste of spring is everywhere – strawberries fresh off the vine, fresh mesclun greens topped with a sizzle of pancetta and Ile de France Brie, toasty baguettes topped with fresh herb butters and Sweet Potato Butter. Try some Carolina Sweet Potato & Apple Salad, Sweet Potato Black Bean Salad, fresh fruit salad, or your own personal favorite.

For that extra special touch, serve your salads a la carte, and give your guests Edible Cheese Bowls. Their beautiful golden color and lace-like texture adds an elegant (and delicious) accent to your meal. Firm aged cheeses such as Parmesan or Asiago work best. Another wonderful variety to try is the delicious Comte ‘ cheese. Each wheel has a unique flavor with flavors varying from nutty to sweet and fruity.

To prepare, melt butter in a small skillet and sprinkle in a thin layer of grated cheese. Arrange your cheese in about a six inch circle. Cook on medium heat. As soon as the edges are golden brown and the cheese is bubbling in the center, remove pan from heat. Let cool for 30 seconds and then lift out the cheese with a spatula. Invert hot cheese onto the bottom of a bowl or glass. As it cools, it will form a beautiful edible bowl! What could be better that a salad bowl made out of fried cheese? Try adding chopped pecans, or a sprinkling of fresh chives as it cooks. The possibilities are endless.

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Fun Tip:

You can make your own flavored and herb butters by softening butter at room temperature and then stirring in the flavors. Roll it up in plastic wrap or wax paper and put it back in the fridge. It’s that easy. Try strawberry-mint butter, dill-Parmesan butter, or even orange-ginger butter. Let your imagination run wild.

Make Mother’s Day Special

May 7, 2009

Mother’s Day is May 10th and it’s time to reward Mom for all of the hard work she has done all year. According to the National Retail Federation the most popular gift is the classic Mother’s Day Brunch. It’s a great way to pay your Mother back for all of those scrapes knees she kissed and made better and all off those great meals she has provided over the years. Of course, you can alway take her out to a swanky smörgåsbord, but I think homemade is the way to go. Try this recipe for Mother’s Day Sweet Potato Pancakes. They are quick, delicious and sure to please.Thoughtful Husband’s might even want to serve them to Mom as Breakfast in Bed. Just try not to wreck the kitchen too much. OK?

If you are interested in The History of Mother’s Day, then be sure to check out this site. It seems that we American’s are not the first to recognize the greatness of our Moms. Celebrating motherhood goes back for centuries. And with good reason, being a Mother requires patience, love and understanding. Sometimes our Mom’s are so busy helping everyone else, that they leave themselves out. That’s probably why Mother’s Day is America third favorite holiday. This Sunday 220 million greeting cards will be delivered and 13 billion dollars will be spent making our special Mother’s feel pampered. They deserve every penny of it, and so much more.

Be sure to let your Mother know she is appreciated this year. Use the links below to find the perfect gift. You can even find LED illuminated house shoes so your Mother can find her way around a dark house. Whether your gift is fun, serious or extravagant, it will mean a lot because it came from you.

Happy Mother’s Day!

Top 10 Mother’s Day Gifts

10 Fun Gifts for Mom

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Fun Fact:

Mrs Feodor Vassilyev of Russia holds the World Record for having the most children. Between 1725 and 1765 she gave birth to 16 pairs of twins, 7 sets of triplets and 4 sets of quadruplets. That’s 69 Children! The next time your Mother says you were a handful, be sure to tell her about the Vassilyev household.

It’s So Easy Being Green

April 30, 2009

These last few days of April need not bring a close to our National Earth Month celebrations. This is the perfect time to start a garden, plant a tree, or bring a new plant into your home. Did you know that plants are actually beneficial to your health? They are natural air purifiers – not only purifying and renewing our stale indoor air, but also trapping many of the pollutants present in our homes.

Not sure what to plant? May I suggest a Sweet Potato Vine? These lovely vines grow well indoors and out and are super-easy to start. Just grab a sweet potato from your kitchen and follow these directions. This simple project is also great for children.

Sweet potatoes are related to morning glories and sprout prolific vines that trail beautifully. With a little guidance they can be trained onto any trellis or into any basket. Just provide a little sun and water and your sweet potato will give back beauty. In addition to the common varieties you can start yourself, your local farmers market or nursery is sure to have dozens of hybrid varieties. Vines are available with foliage from lime green to deep purple with all manners of glorious blooms. These lovely vines are my number one choice for splendid house plants. Even if you are green thumb deficient, this easy to grow plant will allow you to reap the benefits of nature’s air purifying power. It really IS easy to be green.

And The Winner Is….

April 26, 2009

Sweet Potato & Rosemary Pizza

What is this pizza, other than piquant provolone balanced with bold flavors of rosemary and nutmeg and topped with divinely caramelized sweet potatoes? It is a masterpiece of simplicity. It is a symphony of flavors that sing to the palate. It is all this and it is the $1000 Grand Prize winner in the Short ‘n Sassy recipe contest. Slashfood had the enviable task of tasting all of the recipes as part of the judging team. I am sure the final decision was a tough one, with so many unique options. You can read more about the judging here. Thank you to all of the entrants for your wonderful recipes.

Congratulations Michelle Noyola on your win!

Sweet Potato & Rosemary Pizza

1 premade pizza dough, or bread dough brought to room temp.

8 – 10 slices provolone cheese

1 sweet potato, peeled and very thinly sliced

1 teaspoon fresh rosemary leaves

1 tablespoon freshly grated parmesan cheese

1/4 teaspoon ground nutmeg

2 Tablespoons olive oil

salt and pepper

Preheat oven to 450 degrees.

Roll out dough to about a 10 inch round. Brush with some olive oil. Cover with a single layer of provolone slices. Cover cheese with a single layer of the sweet potato slices. Sprinkle with rosemary leaves, parmesan cheese, nutmeg, salt and pepper. Drizzle with about 1 tablespoon olive oil. Bake at 450 degrees for about 10 minutes, or until golden and bubbly.

Springtime Salads

April 18, 2009

It’s time to kick those winter blues, get outside, smell the gorgeous flowers and enjoy the warming weather. It has been so nice outside lately that those late snows seem like distant memories . I for one, plan to take advantage of the extended daylight hours to plant my vegetable garden. Soon, fresh grown squash and luscious red tomatoes will adorn my table. Until then I am keeping my meals “Spring-y” by serving lots of fresh salads. Waldorf Salad, Watergate Salad, or just plain ol’ lettuce salad, they are all delicious. Nothing captures the freshness of spring quite like a big plate of local fruits and vegetables topped with a light dressing. For a super quick and colorful meal, try this Sweet Potato Salad with Ham and Curried Almonds. Your family will think that you worked all day, and you can use the time you saved to get out in the sunshine.

Sweet-Potato Salad with Ham and Curried Almonds

3 large sweet potatoes, peeled and cut into 1/2-inch dice
2/3 cup plus 1 tablespoon olive oil
3 tablespoons sliced almonds
1/2 teaspoon curry powder
One 1/2-pound piece smoked ham, diced
3 scallions including green tops, sliced thin
3 tablespoons cider vinegar or wine vinegar
1/2 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 head red leaf lettuce, torn into bite-size pieces

Directions

1. Bring a medium pot of salted water to a boil. Add the sweet potatoes and boil until just tender, 5 to 10 minutes. Drain the sweet potatoes and transfer them to a large glass or stainless-steel bowl.

2. In a small frying pan, heat the 1 tablespoon oil over moderate heat until it is hot but not smoking. Add the almonds and curry powder and cook, stirring frequently, until fragrant, 1 to 2 minutes. Transfer the nuts to the bowl with the sweet potatoes and add the ham and scallions.

3. In a large glass or stainless-steel bowl, whisk the vinegar, salt and pepper. Add the remaining 2/3 cup oil slowly, whisking. Toss half the dressing into the sweet-potato mixture.

4. Toss the lettuce into the remaining dressing. Put on plates and top with the potato salad.

A Southern Inspired Easter

April 10, 2009

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

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.
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.
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.
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.
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?

Make lemonade.
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.
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

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!!

Sweet Potato Finalists

April 6, 2009

I am pleased to announce the winning recipes from our Short ‘n’ Sassy recipe contest. I am always impressed to see the versatility of Sweet Potatoes. These delightful dishes take your taste buds on a journey around the world. We will start in America and travel to England, Spain, Italy, India, and the Mediterranean.

Lauren Soutiere, Cheesecake Sweeties

Sweet potatoes and cream cheese transform these brownies into Easter candy with a decadent design. Each bite is so tantalizing you’ll be reaching for seconds, before you have even finished the first.

Ashley Paige Bonnema, Cottage Pie

Imagine family togetherness and comfort food all in one meal and voila – you have this flavorful cottage pie. Herbs de Provence and sweet potatoes give a nouveau take on a hearty tradition.

Tracy Newel, Sweet Potato Chorizo Street Tacos

Stack spicy chorizo and tender cubed sweet potatoes on a flat corn tortilla, top with crisp cabbage, a generous dollop of sour cream and plenty of cilantro. This is how to turn a traditional Mexican dish into a culinary phenomenon.

Michelle Noyola, Sweet Potato & Rosemary Pizza

This pizza pie is unpretentiously sophisticated. The divine aromas and flavors of rosemary, smoked provolone and sweet potato slices meld together into food for the soul. California Pizza Kitchen definitely has some competition.

Kath Younger, Nutty Vanilla Sweet Potato+Kale Soup

Richly spiced with the piquant flavors of India, this exotic soup will have your taste buds turning somersaults. Sweet potatoes mixed with garam masala, real vanilla and creamy coconut milk build layers of flavor that reach new heights.

Mary Marlowe Leverette, Sweet Potato Panzanella

Sweet potatoes add a flourish of spring color to this Mediterranean style bread salad. Add in fresh spinach, basil, cilantro and French bread drenched with the full bodied flavor of olive oil and you have a modern twist on an Italian classic. Magnifico.

Individually these foods are so deliciously well balanced that they can stand alone. Together they are a divine Brunch, a heavenly banquet, or a blissful six course meal – in essence, food poetry in a Longaberger picnic basket.

More recipe evaluation and taste testing is being done at this time. The grand prize winner will be notified by telephone on the afternoon of April 22. I would like to thank everyone who entered our Sweet and Sassy Recipe Contest.

Serving Up Sunshine – Sweet Potato Cornbread

March 31, 2009

If you know anything about Southerners you know we’re serious about our cornbread. Every family has its own special way of making it – thin and crispy, light and fluffy, white cornmeal, yellow cornmeal, sweet milk, buttermilk, real butter, shortening, a spoon of mayo, a sprinkle of sugar…The variations are endless. And it is something akin to a sin if you cook it in anything except an iron skillet. One that has a few years of “seasoning” is best. The skillet should be black. (Ask your Mamas and your Grannies, they’ll tell you all about it.)

While I do have my own tried and true favorite recipe, I have been known to experiment with cornbread from time to time. Broccoli Cheese Cornbread and Mexican Style Cornbread are a few of the better ones I have tried. Of course, I have another variation and you may have guessed what it is – Sweet Potato Cornbread! The beautiful orange flecks against the golden cornmeal makes every bite like a mouth full of sunshine. The texture is moist and inviting, and the the aroma is oh so sweet. Anyway you slice it, this cornbread makes for a happy meal. Serve with Stew, Soups, Dried Beans, and it’s even good with spaghetti! For dessert, there is nothing better that golden hot cornbread dotted with butter and drizzled with honey and molasses. Oh My!

P.S. If you are feeling adventurous, You might also like this spicier version with lemon zest, cayenne pepper, and ginger.

Sweet Potato Buttermilk Cornbread

Ingredients:

1 cup all-purpose Flour
1 cup cornmeal
1/4 cup sugar
3 tsp. baking powder
1 tsp. salt
1/4 cup butter
1 egg
1 cup buttermilk
1 1/2 cups peeled and grated Sweet Potatoes

Directions:

Preheat oven to 425 degrees F. In large bowl, combine flour, cornmeal, sugar, baking powder and salt. Cut in butter until mixture is crumbly. In a small bowl, beat egg until frothy. Stir in buttermilk and Sweet Potato. Pour Sweet Potato mixture into flour mixture, stirring just until blended. Pour batter into greased iron skillet (you can use a 9×9 inch baking dish if that’s all you have). Bake 20 minutes or until center springs back when lightly pressed with fingertip. Cool in pan on wire rack. Slice and serve with butter.

Sweet Bytes Tip

These recipes are a great way to use those leftover or frozen sweet potatoes (see last post). Another good way to use leftover sweet potatoes is Twice Baked Sweet Potatoes.

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