Ruth's Chris Sweet Potato Casserole

If you have ever had the pleasure of trying this dish...it's needs no further introduction...

Topping

1 c brown sugar
1/3 c flour
1 c pecans
1 stick softened butter

Sweet Potato mixture

3 c sweet potato (mashed)
1 c sugar
1/2 t salt
1 t vanilla
2 beaten eggs
1/3 stick butter

Whip mashed potatoes with other ingredients for 4 mintues...Place in lightly sprayed 9x13 casserole dish. Bake at 375 for 25-30 minutes until peaks are starting to brown. Top it with pecan mixture and put back in oven for 10 additional minutes.

Heres the video of the chef at the restaurant preparing it...

http://blog.nola.com/dining/2007/11/cooking_new_orleans_style_with_16.html

Greek Lemon Rice

2 c long grain rice
3 c chicken broth
juice from one lemon (maybe 1 1/2 according to taste)
2 T butter
fresh cracked pepper

Cook rice in chicken broth according to package directions....about 20 minutes. Remove from heat and stir in lemon juice. Heat butter in a skillet on high heat until it sizzles. Lift the cover of the pot and quickly pour in the hot butter and close the cover quickly (it will spatter). When the sizzling stops (a few seconds), remove the cover, stir briefly, and recover.

Alow to sit 5-10 minutes before serving. The pilaf is supposed to be smooth and creamy, and slightly mushy. Serve with a sprinkling of freshly ground black pepper.

Buttermilk Cornbread

1/2 c butter melted
2/3 c sugar
1 c buttermilk
2 eggs
1/2 t baking soda
1 c corn meal
1 c flour
1/2 t salt
1 t vanilla

Stir together and pour into a greased 8 inch square pan. Bake at 400 for 30 minutes.

Garden Stuffed Zuchinni

This was a great recipe that I tried for a get together I had recently. The results were SOOOO good and everyone at the party LOVED it! Even my husband who is not a zucchini fan told me how delicious it was. It was gone so fast I didn't get a picture of it, but I know I will be making this again so I will try to get one then!

1 overgrown zucchini or 4 medium zucchini's
1/2 c onion
3 cloves garlic
1/2 c bread crumbs
2 eggs
3/4 c Parmesan cheese
2 T fresh parsley (can used dried)
4 T fresh basil cut into thin strips (**see tip)
1/3 c fresh tomatoes diced small
salt and pepper
olive oil

First scoop out the zucchini. The one I used was about 14 inches long, (I wouldn't do one any bigger) Put the scooped out portion in a food processor with onion, garlic, bread crumbs, and parsley. Pulse until evenly and finely chopped. If you don't have a food processor you can do this by hand, just chop everything quite finely. Add egg, Parmesan, tomatoes, and julienned basil by stirring in. Add salt and pepper to taste. Scoop mixture back into hollowed out zucchini "boats". Place on a lightly greased cookie sheet or in a 9 by 13 baking dish. Cook at 375 for 30 to 50 minutes depending on the size of your zucchini. Slice and serve warm. Delicioso!
** Basil tip...chop basil by stacking about 5 leaves directly on top of one another. Then tightly roll leaves into a "cigar". Chop crosswise thinly and you'll be left with thin strips of basil perfect for this dish!

Oven Roasted Carrots and Beets with Goat Cheese and Rosemary

Hi guys...NOT the greatest picture, but that said...this is a little number that I whipped up from the garden. I grew purple carrots this year just for fun (that will explain why the carrots are not orange in the picture) Anyway this is a quick healthy side, that tastes so gourmet without all the fuss...

4-5 carrots peeled and chopped into 2 inch pieces
1 bunch beets (about 4 beets) peeled and sliced thin
3 T fresh chopped rosemary (you can use dried, but only use 3 t dried)
salt and pepper to taste
1/4 c olive oil
1/4 c crumbled goat cheese (you can use feta)

Preheat oven to 425 degrees.
Wash all veggies. Cut the tops off of the beets and also the little "rat tail" like things. Peel carrots and beets with veggie peeler. Sometimes I don't peel the carrots, but I would always peel your beets. Then slice your beets as thin as you can so they will crisp up like a potato chip. (Mine are too thick in this picture) Chop carrots into 2 inch pieces. Place veggies in a gallon size Ziploc bag with olive oil, rosemary and generously salt and pepper. Shake it up until veggies are coated and pour onto a cookie sheet. Bake in oven 20 minutes, then flip and bake 20 more. When veggies have a crisp outer shell and are soft on the inside they are done. About 5 minutes before removing beets from the oven, top with cheese, and allow the cheese to heat and melt slightly. Serve warm or cold.

Rosemary Roasted Red Potatoes

Preheat oven to 425

4-5 red potatoes washed and diced into uniform bite size pieces
3 T extra virgin olive oil
2 T fresh rosemary minced
1 t salt
1 t pepper

Wash and dice potatoes. Toss in olive oil, rosemary, salt and pepper. Spread evenly on a cookie sheet. Cook for 20 minutes, turn potatoes with spatula, then cook 15-20 minutes more.

Ham Fried Rice

This is adapted from the Everyday Food catalog

2 T vegetable oil
1 thick slice ham 8oz
1 bunch scallions, white and green parts separated
2 garlic cloves minced
2 t finely grated peeled fresh ginger
1 1/4 c cooked white rice
2 T rice vinegar
2 T soy sauce
4 large eggs

Heat 1 T oil over med-hi. Add ham, scallion whites, garlic and ginger. Season with salt and pepper. Cook stirring frequently until beginning to brown. Add rice, scallion greens, vinegar, and soy. Cook stirring until heated through 2 -4 minutes. Divide rice among 4 serving bowls. Wipe out skillet with a paper towel. Heat 1 T oil over medium. Gently crack eggs and cook until whites are set 2 -4 minutes. Top each bowl of rice with a fried egg.

Optional: If you prefer scrambled eggs, scramble the eggs first before you put in the ham, scallions, garlic and ginger.

Tasty, Crunchy Sweet Potato Fries

2-3 sweet potatoes cut into thin strips
1/3 c bread crumbs
1/3 c grated Parmesan cheese (the kind in the green jar)
1/4 c olive oil (this is a guess. Just use the amount you need so that the breadcrumbs and cheese stick to the potato)
salt and pepper

Slice the sweet potatoes as thinly as you can (I mean thin) like shoestring fries. Then put the strips into Ziploc baggie with remaining ingredients. Shake up bag until sweet potatoes are coated. Place on greased cookie sheet and place in center of 425 degree oven for 30-40 minutes. Flip fries half way through cooking time. These are done when they are tender on the inside and crunchy and golden brown on the outside. Every oven is different (mine's busted) so check regularly to prevent burning! Enjoy....your kids will eat these.

Lori's Mexican Rice

4 T salad oil
2 T butter
2 cups long grain white rice
1 large onion, chopped
2 cloved garlic, minced
1 small can diced green chiles
1 can petite diced tomatoes
4 cups regular strength chicken broth
1 bag frozen corn
1/4 cup firmly packed chopped fresh cilantro

Heat oil and butter in a 4-6 quart pan over medium high heat. When butter is melted, add rice and cook, stirring, until lightly browned (about 3 minutes). Add onion, garlic, and chiles; continue to cook, stirring, for 5 more minutes.. Add tomatoes and broth. Bring to a boil; reduce heat, cover, and simmer until liquid is absorbed and rice is tender (25-30 minutes). With about 10-15 minutes to go, add frozen corn. Remove from heat and stir in fresh cilantro. Makes 6-8 servings.

Buttermilk Mashed Potatoes

Goodness again from Martha Stewart Everyday food! Yum.

Buttermilk Mashed Potatoes

Cheese Potatoes

2 12 oz. pkgs. cubed hash browns (brown in butter)
1/2 cup chopped onions
1 cup grated cheese
1/4 cup butter
1 cup sour cream
1 can cream of mushroom soup

Brown onions, and hash browns in butter. Mix together sour cream, mushroom soup. Add soup mixture to browned hash browns and put in a 9 x 13 pan. Cover with grated cheese. Bake at 350 degrees for 20-30 minutes, until cheese melts, and it is warmed through.

Sides

Brussel Sprouts For People who Hate Brussel Sprouts
Cheese Potatoes
Buttermilk Mashed Potatoes
Lori's Mexican Rice
Sweet Potato French Fries

Brussel Sprouts for people who hate brussel sprouts

I made these for Ellie and Trev (both claim to not like brussel sprouts) and they gobbled them up like candy!

Wash and chop brussel sprouts into 1/4 inch slices (they will fall apart a little). Spread on a cookie sheet and pour evoo and salt and pepper to taste. Place in 375 degree oven for about 15 minutes. Flip and cook 10-15 min more until cruchy and golden brown. Then squeeze juice from 1/2 lemon and balsamic vinegar over top. Toss and serve immediately. YUM!