Sweet Potato Casserole

I got the basics of this casserole from my friend Jacqui, during our first duty station.  She called her recipe “Sweet Potato Pie with Cornflakes” but I’ve evolved it into something a bit different over the years.  My guys really love the topping and I adore the sweet potato itself, so it’s a great side dish for our holiday turkey menu.  I hope you feel the same!

sweetpotatocasserole

Ingredients:

  • 2 large cans sweet potatoes (or yams), drained
  • 1 small can crushed pineapple, drained
  • 2-3T white wine (semi dry or dry wine)
  • cinnamon to taste
  • salt to taste
  • 1/3 cup butter
  • 1/3 cup brown sugar
  • 2 cups cornflakes
  • 2-3 cups mini marshmallows

Directions:

  1. Mix drained sweet potatoes with pineapple and season with wine, cinnamon, and salt to taste.
  2. Spoon into 9×13 casserole pan and flatten with back of spoon.
  3. In a bowl, melt butter and mix with brown sugar.  Add cornflakes and mini marshmallows, mixing well to coat everything with the butter/sugar mixture.
  4. Spoon topping over sweet potato mixture.  Bake at 375 degrees for 15-20 minutes until marshmallows are toasty and bubbly.

This is a great side dish for those people who don’t really want a vegetable for holidays.  We have learned that the topping doesn’t reheat very well, so feel free to suggest that people eat the sweet topping before putting the leftover sweet potatoes in the fridge.

As for the difference between sweet potatoes and yams?  Here’s a link to figure out which tuber you might be using!

 

Mimi’s Peas

You’ve had the traditional “Green Bean Casserole“, right?  It’s the one on the back of the Campbell’s soup can…. the one that has been around forever… the one that everyone makes for holiday meals.  What would you think if I told you that we make this same casserole with PEAS instead of green beans?  THIS is a game-changer, people.  It’s absolutely amazing and is a staple on almost every holiday menu (or at least Thanksgiving, Christmas, and Easter) in our family.

mimispeas

Ingredients:

  • Frozen Peas (1- 1 1/2 16oz bags)
  • 1 can sliced water chestnuts, chopped
  • 1 can French’s Onion Rings (reserve 1/2-3/4 cup for topping)
  • 1 can Cream of Mushroom soup
  • 1/4 cup white wine (I like a dry or semi-dry wine)
  • 1 packet G. Washington Brown boullion *Trust me, this stuff is worth finding.  LOVE it and use it in so many ways!

Directions:

  1. Mix everything together, topping with the reserved Onion Rings.
  2. Bake in greased casserole dish at 375 degrees for 30-45 minutes, until bubbly.

This is our family’s “must have” recipe on any holiday table.  It also works well when mixing with turkey, stuffing, and gravy (and topped with mashed potatoes) to make a leftover turkey shepherd’s pie.

Give it a try sometime… you may find that you like this even better than the standard recipe!

White Cranberry Bread

I’m really not sure when I got this basic recipe from my sister, but it was the perfect one to use when making a quick bread to give to the guys who are out plowing our neighborhood in today’s snow storm.  I, of course, added a little white wine, but you can certainly omit that if you prefer.  Here’s how to make this delicious quick bread:WhiteCranberryBread (1)

Ingredients:

  • 2 c flour
  • 1/2 c sugar
  • 1 T baking powder
  • 1/2 t salt
  • 2/3 c orange juice
  • 2 T white wine
  • 2 eggs, slightly beaten
  • 3 T melted butter
  • 1/2 c coconut
  • 1 cup craisins (or chopped fresh cranberries)
  • 1/3 cup mini chocolate chips
  • 1 T chia seeds
  • 2 t orange rind, freshly ground is preferred
    • NOTE: original recipe called for 1/3 c pecans and NO chips or seeds)
  • 1/2 confectioners sugar
  • 1 t margarine
  • 1 t almond milk (more, if needed)

Directions:

  1. Preheat oven to 350*.  Grease a loaf pan and lightly coat with sugar (I used cinnamon sugar)
  2. In large bowl, sift together flour, sugar, baking powder, and salt.  In a microwave-safe bowl, melt butter and then mix in orange juice and wine.  In separate bowl mix coconut, craisins, chips, and seeds – toss together with a spoon of flour to prevent clumping.
  3. Make a well in the center of flour mixture and pour in the liquids  Mix well.  Add coconut/craisin mixture and blend everything together until just combined.
  4. Pour mixture into prepared loaf pan and bake for 50 minutes or until a knife inserted into the center comes out clean.
  5. Blend confectioners sugar, margarine, and milk to make a thin glaze.  Use your best judgement and feel free to use orange juice or wine instead of milk for a different taste, if desired.
  6. Pour glaze over the entire bread while still warm.  Remove from pan when slightly cooled and slice as desired to serve.  Great when warm but equally good cold.

This recipe is quick to put together and looks amazing when cut.  You can leave it as a whole loaf if giving as a gift (we used to do this for teachers) but it’s moist and full of flavor.  Best part, in my opinion, is that it makes the kitchen smell heavenly!

Enjoy this recipe and please, stay safe in this blizzard we’re experiencing on the East Coast!

Recipe: Red Breakfast Hash

I’m sending this recipe to The Today Show for a segment by Joy Bauer on healthy apple recipes. The writing below is a bit different than my typical babbling about how to make something (I thought this might sound more professional) but I wanted to share this recipe with you all first.  It’s just so darn tasty… I hope you agree!

I make a Red Breakfast Hash that is a great brunch recipe – full of flavor and color!  I’ve put a few variations on my wine blog (www.fromthebottomofawinebottle.wordpress.com) but this is one of my favorite offerings.  The recipe can be increased or decreased as needed and it uses up any leftover baked potatoes or extra veggies left in your fridge, so it’s healthy AND a good value.RedBreakfastHash

Basic Ingredients for two:

*1 tablespoon butter

*one baked potato, diced

*one onion, diced

*one apple, cored and diced (I like to leave the skin on)

*Red Wine (I use whatever is in my fridge at the time)

*Salt/pepper to taste

*2 eggs (plus some white vinegar to poach eggs)

Directions:

  1. Melt butter in a non-stick skillet and saute’ potato, onion, and apple until browned and a little crispy.
  2. Add red wine to your skillet and give your potato mixture some time to soak up all that flavor and color. Add salt and pepper to taste
  3. While you’re working on #1 and #2, boil some water with some white vinegar added and drop the eggs in to poach just before your wine is totally absorbed.
  4. To serve, divide the red potato mixture onto two plates, top with the poached eggs and break the yolk to share that yummy goodness with the rest of your food.
  5. ENJOY!

I came up with this recipe while working at a winery in VA.  There’s an old joke that goes “what do you call a meal without wine?  Breakfast”, so I decided that I had to fix that problem.  This can be made healthier by using more of the onion/apple mixture, but I really like using a 1:1:1 ratio so the flavors are easily recognizable.  You can also add sautee’d peppers into the mix, if you’d like.  If you’re not a “poached egg fan”, feel free to fry the egg or simply use Fat-free egg substitute as your egg choice.

Note:  the photo mashup I included was created on Picmonkey, using iPhone photos of the food in various stages of creation.  I like to use these on my website to entice people into trying to make my recipes, since they tend to be fairly easy and enjoyable to make.

Follow my blog with Bloglovin

I’m making the switch to Bloglovin from Google Reader.  To follow my blog, it’s easy… just click the “Bloglovin” link on my blog and you’ll get to read every recipe as soon as I post them.  Yea!

Hope to see you here… I’ve got lots more recipes to add and you don’t want to miss them!

Recipe: Cabernet Franc Chili

Cab Franc ChiliThere’s something wonderful about having Chili on a cold winter’s day that just makes me feel warm inside.  The intoxicating smell of a simmering blend of onion, garlic, and green pepper gets me in the mood for a crackling fire, snow on the ground, and a big pot of chili.

Since I live in Virginia, “snow on the ground” typically isn’t going to happen very often, but once the temperature dips into the lower 40’s, I’m ready to start going through my winter repertoire and cooking up some wonderful hearty dinners.  This recipe is basic and allows for anyone to alter ingredients to suit their own particular tastes.  Here’s the general starting point:

Ingredients:

  • Olive oil
  • 1 package ground turkey
  • 1 large green pepper, chopped
  • 2 small (or 1 large) onion, chopped
  • Crushed garlic, to taste
  • 1 cup Cabernet Franc
  • ½ small can tomato paste
  • 1 Large can crushed tomatoes
  • 1 can diced tomatoes (with or without spices)
  • 1 can light kidney beans
  • 1 can dark kidney beans
  • 1 can black beans
  • 1 can cannellini beans (white beans)
  • Chili powder
  • Cumin
  • Salt/pepper

Brown the ground turkey in olive oil, using a large stock pot.  Add green pepper, onions, and garlic, sauteeing until vegetables are softened.  Add wine and tomato paste and cook until liquid is absorbed.  Add canned tomatoes and beans (I don’t drain or rinse my beans).  If desired, mash one of the cans of beans prior to adding, to thicken the chili.  Cook to warm everything thoroughly.  Add spices to taste.  If chili is still too thin, add remaining half can of tomato paste.

This is my most basic recipe.  If you want to make it hot, feel free to add some cayenne pepper… if you want it to be sweeter, feel free to add some honey or sugar.  This is a flexible recipe, so feel free to make it your own by adding or subtracting items as you see fit.

That’s the beauty of cooking… enjoy the process and revel in your results.

Recipe: Taco Pasta Bake

Are you looking for a quick and easy “go to” dinner for the holiday season that doesn’t involve turkey?  Are you stumped when it comes to making something for your family that everyone will eat without complaint?  If you’re like me and have a household of big eaters, I want to share one of my favorite dinners with you… a Taco Pasta Bake.

You may remember that I’ve mentioned my niece a few times – she writes a fitness and lifestyle blog called “Peanut Butter Fingers” or PBFingers?  She posted a recipe that my husband raved about… but he wanted me to make it “exactly like the recipe says”, which meant “no wine involved”… but what was the fun in that for me?  After mulling over the recipe for a few days, I came up with a version that could make everyone in my household happy… my guys (because they would get a dinner that tasted yummy) and me (because I could experiment and play with wine in my cooking).   I hope you find it as tasty as we do!

I started by browning a package of ground turkey.   If you can get away with it, this is where I would add diced onion and some diced green pepper if my family liked that Taco Pasta Bakesort of thing.  Once the turkey is nicely browned, I sprinkle the meat heavily with taco seasoning and a nice dry red wine (like James River Cellars’ Rad Red) and let everything cook until it’s nice and dark.  Next, I add some salsa and some more red wine so your food is a bit soupy.  At this point, I add in some dry pasta.  My hubby likes bowtie-shaped pasta, so I try and do things that he likes.  I’ve also made this recipe with jumbo elbow macaroni and it’s also tasty.

Now you need to cover the skillet and allow the liquid to be absorbed by the pasta… I know it’s hard not to peek and keep checking on the dinner, but try  and resist so the pasta has ample time to plump up and become al dente and just right.  If all the liquid gets absorbed and the pasta is still underdone, feel free to add more wine (or broth) and then allow time for the pasta to cook until it reaches the right taste for your family.

At this point, you have a few options.  If you’re ready to have dinner, feel free to serve this straight from the skillet.  If you’ve got some time, I would suggest putting your dinner into a casserole dish, spooning in (and on) some shredded cheese and then popping into a 350 degree oven for 30 minutes when you’re almost ready for dinner.   It totally depends on what you want to do… hence; this is a great example of using The Force when making your dinner.

I hope you try this recipe sometime and let me know how it turned out for you.  It’s similar to the mazetti recipe that my mother-in-law makes, with a tasty taco twist.  It’s simple… it’s easy… and it’s a recipe that you can adjust to please everyone in your family.  What more could you want?

Seriously…. what more would you want from a recipe?  Enjoy!