Perfection....Rich and Sassy

I have recently found out that I have certain "soft spot" for sweet potatoes. I recently had these sweet potatoes at Thanksgiving.  They were just super.  My husband and I both loved them.  I had to make them again...so I made them to go with some oven roasted pork ribs.  mmm.

Sweet Potato Gratin

adapted from: http://www.browneyedbaker.com/sweet-potato-gratin-recipe/?m

1 1/2 cups heavy (whipping) cream

2 garlic cloves, minced fine

2 lbs sweet potatoes, peeled and sliced super thin (a mandolin works well for this)

1 t dried thyme

1 1/2 t kosher salt

3/4 t black pepper

2 cups good Swiss cheese (such as Gruyere)

Preheat oven to 400.  In a small saucepan warm cream with garlic and thyme.  Grease a 9x13pan well.  Place some potato rounds in the bottom of the pan.  Sprinkle generously with salt and pepper. Sprinkle with some of the cheese. Repeat layers. Before the last cheese layer pour ALL the  cream mixture over top. Sprinkle with the remaining cheese. Cover and bake for 30minutes. Remove foil and baked for another 20-30minutes until slightly browned and potatoes are soft. Let rest on the counter for a little while before serving.

Low & Slow Pork Ribs

adapted from: http://boysahoy.com/the-best-low-and-slow-oven-baked-bbq-ribs/

1-2 large slabs pork ribs (1 large rack of spare ribs is good)

Rub

1 t garlic salt

1 t cumin

1 t pepper

1 t paprika

1 t chili powder

1 t oregano

1/4 cup brown sugar

Preheat oven to 250. Rub meaty part of ribs all over with the rubbing ingredients.  Place on a foil lined pan.  Bake for 2 to 2 1/2 hours.  Brush with your favorite BBQ sauce. Cover with foil and bake for an additional 2 to 2 1/2 hours until meat is tender and soft.

Sweet Potatoes Turned UpSide Down

I have been enjoying sweet potatoes lately, much more so than I remember growing up.   This recipe totally rocks. I cannot wait to make it again.  So homey and delicious.

Twice Baked Southwestern Stuffed Sweet Potatoes
adapted from: http://hauteapplepie.com/2013/01/08/twice-baked-southwestern-sweet-potatoes/

2 large sweet potatoes
3/4 pound chorizo
1/2 large onion, diced small
1/2 cup frozen corn
1/2 cup black beans, rinsed and drained
1/2 cup cheese (pepper jack would be tasty)
2 oz cream cheese
2 t cumin
1 t chili powder

Bake sweet potatoes in 400degree oven for about 45minutes to an hour (make sure to pierce them with a fork multiple times first).  Reduce heat to 350. As the potatoes are cooking, cook the chorizo sausage with onion. Stir in beans and corn until warmed through.  After potatoes come out of the oven, cut potatoes in half.  Scoop out the guts into a bowl;  put hollowed out skins into a well greased 9x13pan. Mush the insides of the potatoes with cream cheese, cumin and chili powder. Add back to potato skins. Divide meat mixture into 1/4ths.  Add 1/4 to each sweet potato half.  Top with cheese.  Cover with foil and bake about 25minutes until heated through.  Serve with Mexican rice/quinoa and a salad.

Homemade Food Goodness

Tater tots are so comforting...I am not sure what it is if it is the pillowy-ness of fluffy potatoes or what.  However I love them....even as a bed for taco salads when chips are not readily available. These recipes are delicious. I hope I can make a whole bunch one day and freeze so I have them readily available when I "need" them.

Homemade Tater Tots
adapted from: http://dontmesswithmama.com/gluten-free-homemade-tater-tots/

4 Russet potatoes, peeled and diced (I used Yukons)
1/2 yellow onion, diced small (omitted)
3  garlic cloves, chopped (omitted)
3 T shortening
1/2-3/4 cup Parmesan cheese, shredded
1 1/2 T cornstarch
salt/pepper/paprika (I used a combination of salt/pepper/onion/garlic powders)

Place potatoes in a pot. Cover with water. Boil until just tender. Drain. Place potatoes in a bowl; add other ingredients.  Cut together with a pastry cutter.  Using a greased cookie scoop, drop on to a Parchment lined cookie sheet.  Bake at 400 for about 25minutes or until golden brown.

Sweet Potato Tots
adapted from: http://www.supergluemom.com/sweet-potato-tater-tots-recipe/

3 cups cubed sweet potatoes
1 cup Parmesan cheese, shredded
salt

Place cubed sweet potatoes in a pot. Cover with water; boil until just tender. Drain. Place potatoes in a food processor with other ingredients. Whirr together. Using a greased cookie scoop, drop on to a Parchment lined cookie sheet. Bake at 425 for about 15minutes.

Tastefuls Wonders

Once upon a time when we lived in Alaska we had the experience of having authentic Italian Gnocchi (Thank you Mr. McM!) Even though these dishes are vegetarian in nature, we meat-lovers love it too.  I am sure it would be awesome with a little Italian sausage marinara.  mmm.  Here are two recipes that are relatively easy to make (unless you get magic smoke as I did last time I made it) and make your kitchen smelt like burnt plastic all evening.

Sweet Potato Gnocchi with Gouda Cheese Sauce

adapted from: http://tastykitchen.com/recipes/main-courses/sweet-potato-gnocchi-with-gouda-cheese-sauce/

Gnocchi

1 pound sweet potatoes, baked until able to be pierced easily with a fork (400 for 1 hour)

6oz ricotta cheese 

1/2 cup Parmesan cheese

1 t salt

1 3/4 cup flour

Sauce

2 cups milk, warmed

1/2 t onion powder

2 garlic cloves, roughly chopped

3 T butter

3 T flour

1 cup Gouda cheese (about 4oz)

salt/pepper

After potatoes have baked.  Cool completely.  Mash.  Incorporate cheeses, salt and flour(1/2 cup at time).   Roll into 4-20inch snakes.  Cut each snake into about 20pieces.  Place each piece on a lined-baking sheet.  Let dry out slightly.  Boil some water with 1T salt.  Drop some gnocchi into boiling water (just a few at a time in order so they don't stick together).  Cook about 5-6minutes until pasta is floating   Remove with a slotted spoon to a oven-safe serving dish.  Place in dish in a warm oven as they come out of the boiling water.  Repeat until all gnocchi are cooked.

While gnocchi are cooking make sauce.  Heat milk in microwave with garlic chunks.  In a medium saucepan melt butter with onion powder; stir in flour.  Add warmed milk.  Stir until thickened.  Remove garlic chunks and from heat.  Stir in Gouda cheese until melty and gooey. Pour over warmed gnocchi.  Serve with a fresh spinach salad....mmmm.

Basil Gnocchi (I use spinach) - these are similar to the ones we had in Alaska.
adapted from: Food Network Magazine

Gnocchi
1 1/2 cups instant mashed potatoes
1 cup fresh basil (spinach)
1 egg, beaten
1/4 cup Parmesan
1 cup flour

Sauce (I have never made this sauce)
1/4 cup olive oil
1/4 cup pine nuts
salt
3 shallots, diced
3 garlic cloves, minced
1/4 cup dry white wine
2 pounds heirloom tomatoes, diced
pepper

Mix potato flakes with 1 cup boiling water.  Let them absorb water (about 3minutes).  Puree basil with 1/4 cup cold water.  Stir in potatoes, egg and Parmesan.  Gradually fold in flour.  Divide 'dough' into 3 portions; roll into snakes.  Cut off smallish (1inch) sections.  Place on lined-cookie sheets.  Refrigerate.
For the sauce: heat oil.  Add pine nuts; toast.  Remove toasted nuts to a small plate.  Add garlic and shallots to pan; saute until soft and clear (about 3minutes or so).  Add wine; boil.  Add tomotatoes.  Cook until just soft.  Remove to a serving dish.
Cook gnocchi (as in the other recipe); dropping to boiling water a few at time until floating.  Toss in sauce.  Serve with pine nuts and extra Parmesan.