SWEET POTATOES & MISO

 SWEET POTATOES & MISO

INGREDIENTS: 3 SWEET POTATOES, PEELED AND CUT IN HALF. 

SAUCE: 4 TBS BUTTER, 3 TBS RED MISO, 2 TBS LEMON JUICE, 1 TBS WATER  I MIXED ALL THE INGREDIENTS FOR THE SAUCE IN MY SMALL FOOD PROCESSOR.

GARNISH: CHIVES

BOIL THE SWEET POTATOES 20-30 MINUTES (UNTIL YOU CAN EASILY PUT A KNIFE THROUGH THEM) WHEN THEY'VE COOLED A LITTLE, SLICE THEM, PUT IN A GLASS PAN THAT HAS BEEN SPRAYED WITH COOKING SPRAY, DRIZZLE THE SAUCE ON TOP AND BAKE FOR 15 MINUTES ON 375. GARNISH WITH CHIVES

CILANTRO LIME SALAD DRESSING

 CILANTRO LIME SALAD DRESSING

INGREDIENTS: 4 CLOVES CRUSHED GARLIC, 2 TBS GRATED FRESH GINGER, 1 TBS HONEY, 2 TBS LIME JUICE, 2 TBS FRESH CILANTRO, 1/4 CUP BALSAMIC VINEGAR, 1/2 TSP SALT & PEPPER, 1/2 CUP OLIVE OIL, 1/8 CUP FIG BALSAMIC

 PUT IT ALL IN A BLENDER OR FOOD PROCESSOR

EASY & YUMMY!

NO POTATO POT ROAST

NO POTATO POT ROAST

INGREDIENTS: 4 POUND CHUCK ROAST, 1/4 CUP LIGHT OLIVE OIL, 2 ONIONS, 8 CLOVES OF GARLIC, 1 SIX OUNCE CAN OF TOMATO PASTE, 1 CUP RED WINE, 1 CUP CHICKEN STOCK, 2 BAY LEAVES, 3 TBS FLOUR, 1 TBS SALT & PEPPER, DOZEN BABY CARROTS, 2 CELERY STALKS, 1 SWEET POTATO, 2 PARSNIPS

EXTRA SALT & PEPPER

SPRINKLE SALT AND PEPPER ON THE EACH SIDE OF THE MEAT, WRAP IN CLING WRAP AND PUT IN THE FRIDGE FOR AT LEAST 4 HOURS. 

CHOP UP ALL THE VEGETABLES. PARSNIPS AND SWEET POTATOES WILL NEED TO BE PEELED FIRST. I CUT THE BABY CARROTS IN HALF (THE LONG WAY)

SEAR THE MEAT IN THE OIL IN A DUTCH OVEN 3-5 MINUTES PER SIDE. SET ASIDE. FRY THE ONION AND GARLIC FOR 5 MINUTES, ADD THE PASTE AND COOK ANOTHER 3 MINUTES, ADD EVERYTHING ELSE AND BRING TO A BOIL. TURN OFF THE HEAT, ADD THE MEAT TO THE POT AND PUT COVERED IN A 250 DEGREE OVEN FOR 6 HOURS. TAKE OUT AND LET REST AT LEAST 30 MINUTES. 

NO CRUST CHICKEN POT PIE

 NO CRUST CHICKEN POT PIE

INGREDIENTS: PIE PAN. 2O OUNCES FROZEN MIXED VEGETABLES, 2 CUPS CHOPPED COOKED CHICKEN, 1 CAN CREAM OF CHICKEN SOUP, 1 TSP SALT, PEPPER AND THYME, 1 CUP BISCUIT, 1/2 CUP MILK, AND 1 EGG

THAW VEGGIES. MIX WITH SOUP AND SPICES. PUT IN THE BOTTOM OF THE DISH. IN A SEPARATE BOWL MIX BISCUIT, MILK AND EGG. POUR OVER VEGGIE MIX.

COOK UNCOVERED FOR 1/2 HOUR ON 400. 

EASY!!!

COLLARD GREENS

 COLLARD GREENS

INGREDIENTS: 2 POUNDS CHOPPED COLLARD GREENS, 6 SLICES BACON CHOPPED UP, 1/2 SLICED RED ONION, 8 CLOVES CHOPPED GARLIC, 3 TBS BROWN SUGAR, 3 TBS APPLE CIDER VINEGAR, 1 TSP SALT, 1 TBS PEPPER, 1 CAN WHITE BEANS, 2 CUPS OF WATER

SAUTE THE BACON IN A DUTCH OVEN UNTIL IT STARTS TO GET CRISPY, ADD THE GARLIC AND ONION AND COOK  FOR ANOTHER FIVE MINUTES, ADD THE GREENS, SUGAR, CIDER AND WATER. MIX THOROUGHLY ON HIGH. WHEN LIQUID GETS BOILING, REDUCE TO A SIMMER. COVER THE POT AND COOK FOR AT LEAST AN HOUR. STIR OCCASIONALLY. AFTER ONE HOUR, ADD THE BEANS AND COOK ANOTHER FIFTEEN MINUTES. 

HOT BACON SALAD DRESSING

 HOT BACON SALAD DRESSING

INGREDIENTS: 1/2 CUP FAT FROM COOKED BACON, 1/4 CUP APPLE CIDER VINEGAR, 1 TSP BLACK PEPPER, 1/2 TSP SALT, 4 CLOVES CRUSHED GARLIC

MIX EVERYTHING WHILE THE FAT IS HOT, MIX OVER YOUR FAVORITE LETTUCE AND SERVE IMMEDIATELY

SUPER SAVORY BABY BACK RIBS

SUPER SAVORY BABY BACK RIBS

INGREDIENTS: 2 RACKS OF RIBS

1ST MARINADE: 3/4 CHICKEN BROTH, 3/4 CUP SOY SAUCE, 1/2 CUP BROWN SUGAR, 1/4 CUP OLIVE OIL, 1/2 CUP CIDER VINEGAR, 2 TBS SALT, PAPRIKA, PEPPER, GARLIC POWDER AND CHILI POWDER

POUR ALL THE LIQUID ON THE RIBS, RUB 1/2 OF THE SPICES ON EACH SIDE

MARINATE FOR AT LEAST 6 HOURS OR OVERNIGHT

2ND MARINADE 3/4 CHICKEN BROTH, 3/4 CUP SOY SAUCE, 1/2 CUP BROWN SUGAR, 1/2 CIDER APPLE CIDER VINEGAR, 1 TBS PAPRIKA, PEPPER, GARLIC POWDER AND CHILI POWDER. HEAT ON TOP OF STOVE SO FLAVORS BLEND AND SUGAR DISSOLVES.

DRAIN MARINADE AND GRILL 20 MINUTES EACH SIDE

POUR 2ND MARINADE OVER THE GRILLED RIBS, COVER AND COOK ON 300 FOR AN HOUR

THEY SHOULD FALL APART AND HAVE AMAZING FLAVOR!