Sweet Potato Casserole

 

 

Okay, so this isn't really a recipe as there are no measurements; it all depends on how many sweet potatoes you use, and the flavour you like.

 

Ingredients:

Sweet Potatoes

Butter

Cream

Brown Sugar

Cinnamon

Nutmeg

Pecan Halves

Steam the sweet potatoes and mash with butter and cream.  Add brown sugar, cinnamon and nutmeg to taste.
Place in a casserole dish and top with pecan halves and sprinkle with brown sugar.
Bake at 375 until heated through.

Coleslaw

Salad Dressing
1/4 cup apple cider vinegar
2 tsp canola oil
1 tsp honey

4 cups sliced cabbage (red, green, or a combo of both)
1 shredded carrot (use a cheese grater or a peeler to get ribbons)
1/4 medium red onion, thinly sliced

In a large bowl, whisk together the dressing ingredients.  Add other ingredients and toss.

Variations can include:
Add 2 apples, scrubbed well, cored and quartered and thinly sliced + 1/4 cup dried cranberries.
or
Add 2 oranges peeled and coarsely chopped + 1/4 cup dried cranberries.

Arugula with Goat Cheese and roasted Beets

 

 

 

8 cups (142 g) arugula

4 beets, roasted (you can boil them but there is more flavour if you roast them)

2 oz (50g) goat cheese at room temperature (you can use a flavoured goat cheese for a different twist)

 

Dressing

2 Tbsp balsamic vinegar
1 Tbsp + 1 tsp olive oil
2 tsp grainy Dijon mustard
2 tsp honey
1 large shallot, minced

1. Roast the beets the night before. Pre-heat oven to 350 F.  Place washed, whole beets in a metal baking pan lined with foil or parchment paper and bake for 1-2 hrs until soft (will depend on size of beets and desired softness). Cool and place in covered container in fridge overnight.

2. One serving day: Clean and dry arugula.  Place in a large bowl.

3.  Peel beets and cut into chunks or slices, depending on your preference. *Wear rubber gloves unless you want purple fingers

4. Whisk together liquid dressing ingredients in a small bowl, then stir in shallots.  Reserve 2 Tbsp and toss the rest with the arugula.

5. Divide the arugula between 4 plates.  Top each plate with 1/4 of the beets and 1/4 of the goat cheese, crumbled. 

6. Drizzle each plate with 1/4 of the reserved dressing before serving.

Broccoli, Cauliflower and Potato Salad

Equal parts broccoli, cauliflower and cooked potato, all cut in bite-sized pieces
2 dill pickles, cut in small pieces
1 cup chopped red onion
mayonnaise
sour cream
2 tsp. brine from dill pickles
1 tsp. celery seeds
1/2 tsp. dried mustard

Combine all vegetables in a large bowl.  Using enough mayo and sour cream to coat the veggies, mix other ingredients together before tossing it all together.
Let flavours blend in refrigerator for at least 1 hour before serving.

Easy Potato Salad

Another childhood staple.  Basic, easy and definitely needed for a BBQ.
I won't include amounts because you just make as much as you want.

Potatoes - peel them or just wash, cut into bite-sized pieces and cooked
carrots - peeled and diced
celery - diced
radishes - diced
cucumber - diced
mayonnaise
salt and pepper
Hard boiled egg, chopped, if desired

Just throw it all together in a bowl and enjoy.

Tuna Macaroni Salad

This was a summer staple growing up.  Quick and simple, it makes me feel 10 years old again.

1 bag elbow macaroni, cooked and drained
1 can peas, drained
1 can tuna, drained and flaked
mayonnaise
salt and pepper to taste
dust with paprika, to look pretty :)

Combine macaroni, peas and tuna in a bowl; add enough mayo to coat and season to your taste.  Dust top of salad with paprika.

Simple.

Enchiladas Verde

This is super easy!  Uses yummy salsa verde - this is what I used



3 Chicken breasts, boneless
1 jar salsa verde - you could use another salsa if you prefer
Re-fried beans - I just used a can, or you can make your own
Soft, flour tortillas
Shredded cheese - I used a Tex-Mex blend

Place chicken breasts in a crock pot and pour the jar of salsa on top.  Cook on low for 6-8 hours, or high for 4-6 hours.
You should be able to shred the chicken with forks when cooked.  Do this right in the crock pot and be careful not to burn yourself.

On a flour tortilla, spread approximately 1 1/2 Tbsp of re-fried beans in the centre of the tortilla.   Using a slotted spoon to allow liquid to drain, add a couple spoonfulls of the chicken mix.

Roll the torilla and place 'fold down' in a baking dish.  Repeat this until you've used all the chicken, or the pan is full.  Pour some remaining liquid over rolls, but don't drown them.

Top with shredded cheese and bake at 375 F for 10 - 12 minutes until cheese is melted.