Skip to content

Posts from the ‘Holiday Cooking’ Category

For the Love of Pie:  Sweet Potato Candied Pecan Pie 

Yes, it has been a ton of Sundays since I posted.  I apologize for staying away so long; but I needed to sort some things out while I adjust to my new environment.  Well, now I am fairly adjusted and I am back in the kitchen creating.  In time for the holidays, I bring you pie.  I give to you a recipe that combines 2 of my favorite pies: sweet potatoe pie & pecan pie.  Enjoy 😋

Sweet Potato Candied Pecan Pie

1 traditional pie crust

Candied Pecan Filling:

1 1/2 cup chopped pecans

3/4 cup organic sugar

1/2 tablespoon vanilla extract

1/3 cup unsalted butter

Preheat oven at 350 degrees.

ONEAdd sugar, vanilla extract, and butter to a medium sauce pan on medium heat.

TWOTurn heat off.

THREEStir in pecans.

FOURPour pecan mixture into pie shell.

Sweet Potato Pie Filling:

1/4 cup unsalted butter melted

1 egg

1/2 teaspoon vanilla extract

1 large sweet potato baked (sppon out inards & discard the skin)

2 tablespoons milk

1/3 cup organic sugar

1 tablespoon flour

1 pinch cinnamon

Little less than 1/4 teaspoon nutmeg

ONECombine all ingredients, except for flour, into a food processor.  Blend until smooth.

TWOStir in flour to thicken mixture.

THREEPour, carefully, the sweet potato mixture over the candied pecan mixture.

Pie Layered

Layers of Yummy Goodness

FOURBake pie for about 40 minutes or until pie is done in the middle.

Slice of Happiness

FIVEEnjoy 😋😋😋

NOTEServe with whipped cream or ice cream. For an extra treat, sit some candied pecan filling aside & top pie slices with a dollop of candied pecan filling.

Happy Holidays: Christmas Bruschetta with Garlic Crustinis

I love this time of year. I get to hang out with friends and family. Everyone is full of smiles and holiday happiness. Not to mention, the food is amazing. I want to leave you with this appetizer that is sure to be a hit with meat lovers and vegans alike.

Have your fruit and vegetable tray if you like. But this Chrstmas Bruschetta will impress even the pickiest of eaters. To accompany the bruschetta, you can serve your favorite bread. In order to make this a low carb appetizer and to make this dish vegan friendly, have fresh tomato slices on the side.

Bruschetta & Garlic Crustinis

Christmas Bruschetta w/Garlic Crustinis

Christmas Bruschetta

7 Roma tomatoes
2 green tomatoes
6 fresh basil leaves, finely chopped
1/2 tablespoon minced garlic
1/4 cup extra virgin olive oil
pinch of salt

ONEWash and remove seeds & drain juice from tomatoes.
TWODice tomatoes in small pieces.
THREEAdd tomatoes to a bowl alon with remaining ingredients.
FOURToss lightly being careful to not smash the tomatoes.

Garlic Crustinis

1 loaf of French bread
about 1/2 cup extra virgin olive oil
approximate 2 to 4 garlic clove pieces

ONEPreheat oven to 350 degrees.
TWOSlice French bread, making the pieces 1/4 to 1/2 inch in thickness. NOTE: It is best to cut the bread with a bread knife. Also, cut the pieces about the same size. This will allow for consistent toasting.
THREEBrush or drizzle bread pieces with olive oil on both sides. TIP: If you don’t have a brush, use a plastic bottle dispenser used for ketchup or mustard. This way you have better control over the amount of oil used.
FOURPlace on cookie sheet covered with parchment paper.
FIVEBake for approximately 10 minutes or until golden brown.
SIXAllow to cool for 5 minutes.
SEVENRub crustinis with garlic cloves until well covered.

Happy Holidays: Lamb Meatballs Made Easy

The holidays are a time for celebration. Some people are preparing to cook one of the largest feasts they will cook all year. With proper planning and without any hiccups, people can start eating during the planned meal time. I have rarely experienced eating holiday dinner on time. Before dinner, we are scrounging around for nuts and chips.

My next few posts will be dedicated to recipes that can be served before dinner is served and won’t leave your guests ravaging the fruit basket you received from your boss 🙂

Everyone serves some type of meatball as an appetizer. I have had sweet & sour, Swedish, barbecue, and the list goes on and on. Why not switch it up and serve a well seasoned meatball with a variety of dipping sauces. I even tried something different and used lamb instead of buying a bag of frozen meatballs.

Lamb Meatballs

Easy Lamb Meatballs

Lamb Meatballs

1 lb. ground lamb
1 teaspoon black pepper
1 tablespoon corriander
1 or 2 stalks green onions chopped finely
1 1/2 teaspoon garlic powder
1 teaspoon fennel seeds, lightly crushed
1 teaspoon extra virgin olive oil
pinch of salt, optional

ONEPreheat oven at 350 degrees.
TWOBreak up the lamb in a medium to large bowl.
THREEAdd onions and seasonings to meat. Mix until thoroughly combined.
FOURMix in extra virgin olive oil.
FIVEBreak off enough seasoned meat to roll into meatballs that are about 1 inch in diameter.
SIXPlace meatballs in a oiled pan. TIP: I use a muffin pan. I place each meatball in each section so they retain their shape.
SEVENBake meatballs for 30 minutes until well browned.

If you are making average size meatballs, you should be able to make 10 to 13 meatballs. I was able to make 13 meatballs.

Allow your guests different options for dipping these amazing meatballs. Mango Mint Chutney & Cucumber Dill are two quick and easy options at your disposal.

Easy Sauces & Lamb Meatballs

Easy Dipping Sauces & Lamb Meatballs