Sweet Potato Hash

Sweet Potato Hash - final

“I yam what I yam and that’s all that I yam.”  –Popeye

The internet is great for so many things, but one of the problems is too much conflicting information and difficulty determining which website should be believed.  Take, for example, the difference
between yams and sweet potatoes.  Some websites claim emphatically that there is no difference, that a sweet potato is a yam and a yam is a sweet potato.  Others claim just as emphatically that they are distinctly different, from different parts of the world and should be cooked differently.  Here’s a website I found interesting in case you want to explore the topic further, though I make no claim that it’s accurate:  http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176.

After spending waaaay too much time researching the issue and
asking produce department clerks, I’ve stopped caring.  I just pick the ones I want when shopping and use them interchangeably.  My mouth and my stomach certainly don’t care what I call them.

For this recipe I used two yams(?) and two sweet potatoes(?), and it was delicious

1.  First I skinned and cubed the tubers and cooked them in boiling salt water until just tender, about 10 minutes.  Then I drained them and laid them on paper towels to dry.
Sweet potatoes cooked

2.  In two tablespoons of olive oil over medium heat, I sautéed red bell peppers, red onions, green onions and garlic until tender, about 8 minutes.
Sweet potato veggies

3.  Then I added the yams/potatoes to the pan, seasoned them with salt and pepper and gently stirred to combine.  I turned the heat up to high and let the vegetables sit untouched so the potatoes would crisp up.  After about five minutes, I flipped them and let them crisp on the other side for a few minutes.

If not serving bacon elsewhere in the meal, you could certainly add it to this hash.

A hearty, healthy dish that can be made the day before and refrigerated.  Reheat before serving.

Maple Bacon

Bacon on Platter 5

Sweet-n-savory Maple Bacon.  So simple to make and such a hit at any brunch.

  1.  Cut bacon strips into three or four pieces.

2.  Place on a rack over a foil-lined baking sheet.

3.  Bake at 400 degrees for 18 minutes.

4.  Baste each piece with maple syrup.Bacon - basting

5.  Bake another 5 to 10 minutes until nicely browned.
Bacon cooked

Yummy!
Bacon on Platter 3

Didn’t I tell you it was simple?!

I got the type of compliments I always enjoy getting when I know how simple something was – “Where did you find this maple bacon?  At a special deli?”

Fudge Brownie Hearts with Fresh Raspberry Cream

Brownies - Final 2

These brownies were a hit at my Valentine’s brunch and are so
simple to make.

You can make brownies from scratch if you like, but I think some of the box mixes out there are as good as any brownies I’ve tasted and certainly a lot simpler to make.  And you can make your own icing from scratch, too, but I chose the simpler path of using canned
frosting.  Below I’ll explain how I used fresh raspberries in the creamy frosting and share with you some tips for creating these special Valentine’s brownies.

Ingredients:
Fudgy brownies (from the bakery, box mix or from scratch)
Buttercream frosting (canned or freshly made)
1 cup of fresh raspberries

Directions:

  1.  Line a 13″x9″ pan with foil so the edges hang over the sides.  Spray with cooking spray.

2.  Bake the brownies, following the box instructions or your own recipe.

3.  Let them cool completely. Lift the brownies out of the pan using the excess foil.
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4.  Use heart-shaped cookie cutters to cut out the brownies.
Brownies - foil 3

5.  Slice each brownie in half horizontally and lay the bottom half on the serving tray.
Brownies - 5

6.  In a small saucepan, add the raspberries and cook over medium heat until the raspberries begin to break down, about 5 minutes.
Brownies 6

7.  Put the raspberries into a strainer and press out the juice.  Let the juice cool.
brownies - 7

8.  Stir the raspberry juice into the buttercream frosting, and put into a pastry bag with a small tip.  Pipe the frosting onto the bottom half of each heart brownie.
brownies - 10

9.  Put the top half of each brownie on top of the corresponding iced bottom half.
Brownies 9

10.  Sprinkle with powdered sugar.
Brownies - Final

Baked Scrambled Eggs With Veggies

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Light, fluffy scrambled eggs to serve 12 people.

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INGREDIENTS:
½ cup butter, melted
24 large eggs
1 ¼ cup Half-n-Half
1 ¼ cup milk
Salt and pepper, to taste
¼ cup olive oil
Fresh veggies, chopped (suggested: mushrooms,
red and green bell peppers, spinach, onion)
3 green onions, chopped
¼ cup shredded Parmesan cheese

DIRECTIONS:
1.   Pour melted butter into 9″x13″ baking dish.

2.  Whisk together the eggs, Half-n-Half, milk and salt.

3.  Pour eggs into baking dish.

4.  Put eggs into 350 degree oven, and stir every 5 to 10 minutes
until beginning to set.

5.  While eggs are baking, sauté veggies in olive oil until lightly browned.
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6.  If using spinach, add it to sautéed veggies to let it wilt for just a minute.
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7.  Add vegetables to eggs and bake another 8 to 10 minutes.

8.  Once eggs are set nicely but still moist, stir again and top with green onions and cheese.

9.  Bake 2 to 3 minutes longer and serve immediately.20160131_185453-1