Grilled Sweet Potatoes Rescue Boring Sides!

August 10, 2015August 7, 2015 RefreshHerLeave a comment

Is it just me or do you get really, really tired of same side dishes for supper?

Beans, corn and potatoes.

Good in their own rights, but boring after a while. I even serve sweet potatoes, but even a plain ol’ baked sweet potato can get tiring.

Soooo, how about a Hassleback Sweet Potato covered with a Molasses/Butter? Yes, please!

I saw Bobby Flay make these on the Food Network a few weeks ago and knew then I had to make them! I made one potato and split it for my husband and me, therefore I also had to tweak the recipe, but it was fabulous!

Hassleback Sweet Potatoes with Molasses/Nutmeg Butter

I served the Sweet potatoes with grilled steak and fresh asparagus. I’ve shared my favorite steak marinade here. It was a perfect pair with the sweet potatoes!

Grilled Hassleback Sweet Potatoes

Ingredients
4 large sweet potatoes, scrubbed
Kosher salt
1 1/2 sticks unsalted butter, at room temperature
3 heaping tablespoons molasses
1 tablespoon finely chopped fresh cilantro
1 teaspoon finely grated orange zest
1/8 teaspoon freshly grated nutmeg
Freshly ground black pepper
Canola oil, for brushing

Put the potatoes in a large pot, cover with cold water, add 1 tablespoon kosher salt, bring to a boil and cook until a paring knife inserted into the center of the potatoes meets with some resistance. (Do not cook through.) Drain and let cool slightly.

Mix together the butter, molasses, cilantro, orange zest and nutmeg and season with salt and pepper. Cover and refrigerate until ready to use

Heat a charcoal or gas grill to medium high for indirect grilling.

Cut off a thin slice of each potato lengthwise to create an even base for the potato to rest on. Slice off the ends of each potato. Rest each potato between two chopsticks or wooden spoons placed lengthwise along the potato (to act as a stop for the knife) and carefully cut vertical slits about every 1/8 inch.

Here’s my picture of how I did this. The spoons work better than the chopsticks. It keeps you from cutting down too far.

Brush the potatoes with the canola oil and season with salt and pepper. Place the potatoes on the cooler side of the grill, cover and cook until lightly golden and cooked through, 12 to 15 minutes.

Place the potatoes on a platter and immediately smear the tops with the butter mixture, making sure it melts into the cuts.

Here’s the finished meal:

I ask you, does that look boring?! I hope you’ll turn up the volume on supper and try this side dish!

With love from my country kitchen,

What’s Cookin’ in the Country?

April 13, 2015April 12, 2015 RefreshHer2 Comments

What did you bring (to the potluck)?

Ever get asked that when you go to a family or church gathering? I think it’s the most popular question! Who cares where you went on vacation or how you’re feeling after having the flu for two weeks? We want to know what you brought that was yummy for us to eat! (Just kidding!)

A great to-go recipe is sometimes just a simple something like an old recipe. That’s what I took to our church’s Friend Day picnic yesterday. I made a salad that I’ve been making for close to thirty years. Sometimes I forget to go back to those old tried and true recipes! What was I thinking for leaving this recipe in the dust? It’s so delicious, so pretty, and it is made the night before!

What is it? It’s the trusty Seven-Layer Salad. Have you ever made it? Has it been in your recipe box forgotten and tucked away? Why not make it for your next gathering or for your dinner one night this week? You can vary the ingredients you add, making it just what you and your family love. I like it, too, because it takes common foods that I usually have on hand. It stays fresh and crispy with the dressing on top. Put it in a clear bowl so each layer will show off its colors!

Seven Layer Salad – Original recipe – Serves 12

1 pound bacon
1 large head iceberg lettuce – rinsed, dried, and chopped
1 red onion, chopped
1 (10 ounce) package frozen green peas, thawed
10 ounces shredded Cheddar cheese
1 cup chopped cauliflower
1 1/4 cups mayonnaise
2 tablespoons white sugar
2/3 cup grated Parmesan cheese

Directions
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon.
Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.

I did try a new dessert for the picnic…Butterscotch Blondies! I found these in my Cooking Light Baking Cookbook. I seriously don’t miss any of the fat in the “normal” recipe! This is another recipe that has common ingredients .No tofu or agave needed – just less of the normal baking supplies! I love that! These are rich and gooey on the inside and crispy on the outside! All they need is a cold glass of milk!

Butterscotch Blondies

Ingredients
2 cups all-purpose flour (about 9 ounces)
2 1/2 cups firmly packed light brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
10 tablespoon unsalted butter
6 Egg whites
Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.

Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.

Combine butter and egg whites, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

Those blonde brownies are a yummy treat! Don’t wait for a special potluck to make them. You need these this week!

Have you made any of your old recipes recently? What was it?

With love from my country kitchen,

Husband · Pastor · Side dish

What’s Cookin’ in the Country?

October 7, 2013April 4, 2015 RefreshHer3 Comments

Last Friday was what I called a “marathon baking” day. I was getting ready for company, a HUGE Sunday school gathering at our house, and our church’s anniversary dinner. I was in the kitchen all day and into the early evening getting ready for it all. I loved every minute of it and had a huge feeling of accomplishment at the end of the day!

Because I knew Saturday was going to be a full day, I opted to make things for our Sunday church dinner that could be made ahead of time. Those three little words can be a girls’ best friend on a busy day! Here’s what I made:

Sour Dough Bread

Gourmet Potatoes

Cranberry Jello Salad

Sugar Cookies

Texas Sheet Cake

Gourmet Potatoes – This is a dish that has to be assembled the night before. Doing it two nights before was even better! The Cranberry jello Salad recipe is an easy to assemble jello salad. I don’t always have ~~patience~~ time for those recipes where you have to let the jello set up! This is is a mix and dump recipe. Then you just put the whipped topping on after it’s all set. Couldn’t be easier! If you will need a cranberry salad for Thanksgiving dinner, you really need to add this one to your menu. I love it – I bet you will too!

I left the whipped topping off this time, and it was just as yummy!
But of course the whipped topping puts it over the top!

Cranberry Salad
1 – 3oz. pkg lemon Jello
1 – 3oz. pkg. dark raspberry Jello
1 20oz. can crushed pineapple
1 can Cranberry sauce (whole berry)
¼ cup chopped (fine) celery
1 cup boiling water

Dissolve Jello in boiling water. Drain pineapple and add water to make 1 cup. Mix all together and pour into a 9 x 13” dish and refrigerate until set.
Topping for Jello
Prepare one pkg. Dream Whip according to directions. Add one 8-oz. pkg cream cheese. Add 3-4 tablespoons of granulated sugar. Beat until smooth. Spread on congealed salad.

Gourmet Potatoes
6 medium potatoes
2 C shredded cheddar cheese
1/4 C butter
1 1/2 C sour cream (I used light)
1/3 C chopped onion
1 t. salt
paprika

Peel the potatoes. Leave them whole. Cook in boiling water ’til tender. Cool.
Shred potatoes coarsely. In medium-sized saucepan, melt butter and cheese. Stir ’til melted. Remove from heat; blend in sour cream, onions and salt. Fold in potatoes and pour into a 2 qt. casserole dish.
Sprinkle with paprika on top. Refrigerate overnight. Bake @ 350 degrees for 30 minutes.

So that’s what I was cooking this weekend. How about you?

This is the last week for our encouragement challenge. Here’s your first assignment:

Pastor’s Encouragement: Pray for spiritual unity in the church staff and among the spiritual leadership of the church (deacons). Pray the enemy will not be allowed to create divisions, strife, or misunderstanding among the church leaders.

Husband Encouragement: If you have children, does your husband discipline them wisely? Does he show them love and encourage them? Does he take interest in their activities and dreams? Does he spend time with them? Does he take part in developing their character? Praise him for these important life skills.

If you don’t have children, is your husband positive and encouraging to other people’s children? Let him know that you have noticed and believe he has what it takes to be a great dad.

With love from my country kitchen,

main dish · Side dish

What’s Cookin’ in the Parsonage?

August 5, 2013April 10, 2015 RefreshHerLeave a comment

Country home!

This is the backyard of my soon-to-be new home. I’m loving the thought of being out in the country! As I was typing the title of today’s post, I realized that this title will need to change soon! I think I will change it to, “What’s Cookin’ in the Country?” Or maybe, “What’s Cookin’ in my Country Kitchen?” Yep, I like the sound of that! Even more, I love the thought of it!!!!!! I’m getting geared up for this move and am so excited about all that the Lord has done and is doing for us! It’s been a roller coaster ride, and a long one at that, but He has been faithful, as He said He would be.

Deuteronomy 7:9

Know therefore that the Lord thy God, he is God, the faithful God, which keepeth covenant and mercy with them that love him and keep his commandments to a thousand generations.

Yesterday’s Sunday dinner was just the two of us. After a very busy week, it was kind of nice to be alone and a little slower paced. I tried two new recipes that were a hit with the parson! Here was the menu:

Italian Seasoned Chicken Breasts

Mashed Potato Casserole

Fried Green Tomatoes

Mashed Potato Casserole

Let’s start with the potatoes because who doesn’t love a great potato dish? This potato dish from Cooking Light is a fantastic way to make mashed potatoes on Sunday because they can be made the day before. These are DELICIOUS!

Mashed Potato Casserole
1 1/2 pounds Yukon gold potatoes, peeled and cut into 1/2-inch-thick slices
1 1/2 pounds baking potatoes, peeled and cut into 1/2-inch-thick slices
5 garlic cloves, thinly sliced
1 1/4 teaspoons kosher salt, divided
3/4 cup (6 ounces) 1/3-less-fat cream cheese, softened
Cooking spray
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
1/2 cup panko (Japanese breadcrumbs)
4 green onions, thinly sliced

Preparation

1. Preheat oven to 350°.
2. Place potatoes, garlic, and 1/2 teaspoon salt in a large saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer for 15 minutes or until tender. Drain in a colander over a bowl, reserving 1/2 cup cooking liquid.
3. Place a food mill over a large bowl, and place potato mixture in food mill. Press mixture through food mill into bowl. Stir in reserved 1/2 cup cooking liquid, remaining 3/4 teaspoon salt, and cream cheese.
4. Spoon potato mixture into an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Bake at 350° for 20 minutes or until thoroughly heated.
5. Preheat broiler.
6. Combine Parmigiano-Reggiano and panko; sprinkle evenly over top of potatoes. Broil 4 minutes or until golden brown. Sprinkle with onions.
Note:

Make-ahead tip: Assemble this dish a day ahead, and bake shortly before serving

Italian Seasoned Chicken Breasts

I’m not sure what makes this Italian, but I do know what makes it good…all the herbs and lemon! You mix up rosemary, garlic, lemon zest, lemon juice salt (I didn’t have the fennel seeds) and olive oil and tuck this under the skin of the chicken breasts and let them roast. Makes it very flavorful. I had all kinds of pan juices and I served it with the chicken. Makes it nice and moist!

The “before” picture!

Italian Seasoned Roast Chicken Breasts

Ingredients
1 tablespoon chopped fresh rosemary
1 teaspoon grated lemon rind
2 tablespoons fresh lemon juice
4 teaspoons extra-virgin olive oil
1/2 teaspoon fennel seeds, crushed
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
4 bone-in chicken breast halves (about 3 pounds)

Cooking spray

Preparation

1. Preheat oven to 425°.
2. Combine first 8 ingredients in a bowl, stirring well. Loosen skin from chicken by inserting fingers, gently pushing between skin and meat. Rub rosemary mixture under loosened skin over flesh; rub over top of skin. Place chicken, bone side down, on a broiler pan coated with cooking spray. Coat skin lightly with cooking spray. Bake at 425° for 35 minutes or until a thermometer inserted into the thickest portion of the breast registers 155°. Remove chicken from pan; let stand for 10 minutes.
Nutrition Note: Since chicken breast meat is low in calories and saturated fat, you can eat the skin and still keep saturated fat within allowable limits. If you like dark meat, which is higher in saturated fat, remove and discard the skin.

I don’t have a recipe for my Fried Green Tomatoes – I just dipped them in egg wash, then seasoned flour and cooked them in a little cooking spray and oil. Yummmmmmmm!

Let me close by asking you two questions:
What was cooking in your kitchen? How have you seen God’s faithfulness in recent days?

From my parsonage kitchen,

Pork roast · Side dish

What’s Cookin’ in the Parsonage?

July 22, 2013July 30, 2015 RefreshHer2 Comments

Pork roast and mashed potatoes with rich dark brown gravy. MMMMM. Sunday dinner at its finest. BUT what if you top that roast with a blueberry sauce? Yes, please. That was our Sunday dinner yesterday. Though the pork roast was a little on the dry side (maybe from being in the oven too long, I’m thinking), the blueberry sauce compensated nicely!

Pork Roast with Blueberry Sauce

Mashed Potatoes with Gravy

Steamed Broccoli with lemon juice and almonds

For the roast, I simply seasoned it with salt and pepper, then browned it in a little oil. I place it in a roasting pan and added about a cup of chicken broth. Cook low and slow.

Blueberry Sauce – (From Taste of Home) They served this with pork chops, but it was great with the roast, and they also suggest using this on chicken. I don’t think you could go wrong serving this on anything!

2 cups blueberries
1/4 cup packed brown sugar
2 tablespoons minced fresh parsley
1 tablespoon balsamic vinegar
2 teaspoons butter
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1 teaspoon fresh sage or 1/4 teaspoon dried sage leaves

Directions

In a small bowl, combine the garlic, pepper, salt and cayenne; sprinkle over pork.
In a large ovenproof skillet coated with cooking spray, brown pork chops. Bake, uncovered at 350° for 10-15 minutes or until a meat thermometer reads 160°. Remove pork and keep warm.
In the same skillet, add the remaining ingredients. Cook and stir over medium heat until thickened, about 8 minutes. Serve with pork. Yield: 4 servings.

Later in the day, we had a Sunday school fellowship and I signed up to bring a side dish. I made this Mexican Cornbread Salad from Southern Living. We love this salad, and this has a Mexican flair. You could tone down any heat by just using regular cornbread (which I did). I’d also suggest you mix the salad ingredients just before serving. This is how it is usually served so that the cornbread isn’t dry. It makes a pretty salad, and tastes just as good as it looks!

Southwest Cornbread Salad

1 (6-ounce) package Mexican cornbread mix
1 (1-ounce) envelope buttermilk Ranch salad dressing mix
1 small head romaine lettuce, shredded
2 large tomatoes, chopped
rinsed and drained
1 (15-ounce) can whole kernel corn with red and green peppers, drained
1 (8-ounce) package shredded Mexican four-cheese blend
6 bacon slices, cooked and crumbled
5 green onions, chopped

Preparation

Prepare cornbread according to package directions; cool and crumble. Set aside.

Prepare salad dressing according to package directions.

Layer a large bowl with half each of cornbread, lettuce, and next 6 ingredients; spoon half of dressing evenly over top. Repeat layers with remaining ingredients and dressing. Cover and chill at least 2 hours.

Have you had a Cornbread Salad? If not, you need to try this! What’s been cooking in your house this week? Any blueberry recipes?