If your arteries weren’t clogged already this will definitely help!
My husband went to Ruby River Restaurant and wanted to see if I could replicate their Jacketed Cinnamon Yam they served at the restaurant. Anyhow, I made a gluten free version and have to say it was really tasty! My husband loved it so much that he ate a whole yam and didn’t even touch his Tri-Tip!
My parents were coming to visit last week so my family could celebrate my Mother’s birthday on Friday. I decided that I was going to try making her a 4-layer Butterbeer Cake. Of course I don’t think she has ever seen Harry Potter, but I didn’t care.. I so wanted to make this moist cream soda and butterscotch infused cake regardless!
All I had ever used my spiralizer for was to make zucchini noodles, so I finally branched out and tried it with sweet potatoes and so happy I did. I went to the market and purchased 3 large sweet potatoes to make my noodles.
Well the potatoes are WAY more firm than a zucchini and I was so glad I had my spiralizer otherwise I don’t know how the heck I would had made the noodles.
You are going to peel your sweet potatoes before you spiralize them. Next you will most likely need to cut them down to size in order for them to fit in the spiralizer then spiral away!
Now what to make with the sweet potato noodles? Yeah a Sweet Sage Brown Butter Sauce was a no brainer!
You have to saute the sweet potatoes a little longer than you would zucchini noodles since the sweet potatoes are firmer, however the flavors in this dish from the brown butter, fresh sage, sauteed onions, cheese and the pecans are just amazing!
My family loves honey butter, what can I say?
Honey butter is one of those sweet and salty delights that pairs very well with cornbread, bagels or even toast.
Tonight was a stew kind of night, and what goes well with stew is cornbread. And of course I had to make honey butter to go with the cornbread as stated above. 😀
I was making dinner and realized I was all out of butter. Remembering I had some cream in the fridge I reached for my Food Processor.
Many people seem to think there is a lot of work that goes into making homemade butter. And honestly, I have never tried to churn butter the old fashion way, but I have used my Food Processor in place of many times over.
By using a Food Processor the butter breaks in about 4-5 minutes. And wallah, you have butter — most likely better than the store bought butter.
- 4 cups of heavy cream (1 quart)
- 1/2 – 1 teaspoon salt
Place a quart of heavy whipping cream into the food processor.
Turn on your food processor and let it run. If your cream is on the cool side, it may go through a thick, whipped stage like this (see above). If it does, it just means it will take a bit longer for it to churn.
As you process the cream, it will become more liquid. The sound of the cream in the processor will also change so it sounds like sloshing. It means the butter is separating from the buttermilk. Pour the butter through a fine mesh sieve and lightly fold the butter on itself to press out any liquid trapped in the butter. Pour off the excess liquid.
Return the butter to the food processor and add salt to taste. Turn the processor on and give it a whirl to incorporate the butter. Place in a container and store in fridge for up to two weeks if it lasts that long.
I love piccata sauce — but my kids think it is a little too lemony so I have come up with a mild lemon sauce that even the kids like. I say that is a win-win situation in my household! AND of course I love garlic and mushrooms, too, so I have added that to the sauce as well for a beautiful flavor!