Monthly Archives: November 2015

Maple Chipotle Sweet Potatoes

Recipes, Sides Dishes, , ,

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By Goboldwithbutter

Maple Chipotle Sweet Potatoes
Makes 8-10 servings

Ingredients:

4 to 4 ½ pounds sweet potatoes
1 cup whipping cream
6 tablespoons butter
1 canned chipotle pepper plus 1 teaspoon adobo sauce
4 tablespoons maple syrup, divided
2 teaspoons salt
pepper
zest of one orange

Directions:

Peel and quarter sweet potatoes and place in a large saucepan, cover with water and bring to a boil. Cook for 10 minutes or until potatoes are fork tender and cooked through.

Meanwhile in a small saucepan, bring cream, butter and chipotle plus adobo sauce to a boil. Reduce heat to low and simmer for 5 minutes.

Drain potatoes and mix with a hand-held mixer for 1 minute. Add cream mixture, 2 tablespoons maple syrup, salt and pepper and orange zest. Mix until well-combined and creamy. Add more syrup if needed.

Serve with drizzle of remaining syrup if desired.

Garlic Herb Mashed Potato Casserole

Recipes, ,

Mashed-Potato-Casserole

By Bree

Ingredients
  • 5 pounds Yukon Gold potatoes, peeled and quartered
  • 1/2 cup (1 stick) butter, room temperature
  • 8 ounces cream cheese, room temperature
  • 1 cup heavy cream (warmed)
  • 2 cloves garlic, minced
  • 3 tablespoons flat leaf parsley, chopped
  • 1 tablespoon chives, chopped
  • 1 tablespoon cream of tartar
  • salt and pepper

Directions

Add potatoes to large pot of cold water. Bring to boil and cook until fork slides out easily, with no resistance, about 20 to 30 minutes, depending size of potatoes. Drain into colander.

Add butter and cream cheese to bottom of very large bowl. Rice or mill potatoes into bowl. Add half of cream and use electric mixer to whip potatoes. Add garlic, parsley, chives, cream of tartar, salt and pepper. Add more cream if needed. Check for seasonings.

Transfer to buttered 9×13-inch casserole dish and smooth top. If making in advance, To remove from fridge at least 1 hour before baking. Bake in preheated 350°F oven for 30 minutes, or until heated through. Broil 1-2 minutes to brown top before serving.

 

Roasted Brussels Sprouts and Pancetta

Recipes, ,

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Recipe courtesy of Bobby Flay

Ingredients
3 tablespoons olive oil
1/2 pound sliced pancetta, diced
4 shallots, thinly sliced
1 pound Brussels sprouts, trimmed and halved
8 baby Yukon gold potatoes, quartered
Salt and freshly ground pepper
2 tablespoons unsalted butter
1 lemon, juiced

Directions

Preheat oven to 425 degrees F.

Heat oil over medium heat in a roasting pan or large skillet. Add the pancetta and cook until golden brown and crisp. Remove the pancetta to a plate lined with paper towels. Add the shallots to the pan and cook until soft. Add the Brussels sprouts and potatoes and toss to combine. Season with salt and pepper and roast in the oven until the vegetables are cooked through and golden brown. Remove the vegetables from the oven and stir in the butter and lemon juice. Transfer to a platter and top with the reserved pancetta.

Read more at: http://www.foodnetwork.com/recipes/bobby-flay/roasted-brussels-sprouts-with-pancetta-recipe.html?oc=linkback