Category: Ethnic – Regional

Sweet Potato Casserole

What would Thanksgiving be without Sweet Potato Casserole? In my family, I’m the one who always gets to bring it because I know the best sweet potato casserole recipe ever! My secret is the crunchy buttery topping with coconut, pecans and brown sugar. It’s so delicious and sweet that I usually eat it last, like a dessert. The fluffy mashed sweet potatoes spiced with pumpkin pie spices like cinnamon, ginger and all spice are just heavenly! So if you’re looking for the best sweet potato casserole recipe, take it from this southern girl, here’s the only one you need.

Sweet Potato Casserole Recipe – Cooking your sweet potatoes:

First of all, you have two options of how to cook your sweet potatoes. You can either bake them until they’re soft and scoop out the inside of the sweet potatoes and discard the skins, or you can peel the sweet potatoes, cube them and boil them in a pot of water until they are fork tender then drain them and mash with a potato masher. I’ve done it both ways and they both work equally well. I usually use about 5 or 6 medium sized sweet potatoes.

Sweet Potato Casserole Recipe

Ingredients:

Mashed cooked sweet potatoes
1 egg
1/3 cup milk or flavored liquid coffee creamer (hazelnut or vanilla)
1/2 cup brown sugar
1 teaspoon vanilla
1 teaspoon pumpkin pie spice

Mix together the above ingredients with your mashed sweet potatoes. Spread them into a 1 1/2 quart casserole dish.

Sweet potato casserole recipe topping:

1/4 cup softened butter
1/4 cup brown sugar
1/2 cup shredded coconut
1/2 cup pecans, chopped

Mix together the topping ingredients and sprinkle over the casserole. Bake in a 350○F oven for 20 – 30 minutes. The topping should be bubbly and browned. The smell should be amazing and will summon you to the oven when it’s getting close to done. Serve this awesome comfort food at your next Thanksgiving or Christmas dinner and everyone will be begging you for your Sweet Potato Casserole Recipe.

Remember to return often to my blog for more great recipes.

Sharon Springfield

Tags casserole, sweet potato

Casseroles Corn Holidays Side Dishes Southern Vegetables Vegetarian

Southern Corn Casserole

This southern classic – Corn Casserole – is rich and buttery, sweet and creamy and a must have at our family gatherings for holidays like Thanksgiving and Christmas. This goes well as a side dish for spicy dishes like Chili, Cowboy Stew, and Cheesy Manwich Chicken Pasta.

1 cup self-rising cornmeal
3/4 cup self rising flour
1/4 cup sugar
dash of salt
1/3 cup melted butter
1/2 cup sour cream
1 egg
1 can creamed corn
1 1/2 cup buttermilk

Whisk together the dry ingredients in a mixing bowl. Add the next 4 ingredients and stir just until combined. Pour into a greased 2 quart casserole dish. Bake at 400° for approximately 30 minutes. The middle should not jiggle when pan is shaken around. If its not firm then bake longer.

Spoon it out to serve.

This is similar to the recipe using Jiffy corn muffin mix, but I like to avoid pre-packaged foods whenever possible. You could use a cornbread mix if you want and omit the cornmeal and flour. I hope you enjoy my recipe for Southern Corn Casserole. If so, share with your friends and Pin it on Pinterest.

Southern Corn Casserole

Sharon Springfield

Tags casserole, corn, corn casserole, southern food

Asian Chicken Ethnic - Regional Main Dish Rice

Orange Cashew Chicken Recipe

Post author By Sharon
Post date September 9, 2013
No Comments on Orange Cashew Chicken Recipe

Orange – Cashew Chicken

Chicken:
1 lb chicken breast, cubed
1/4 cup flour
1 T flour
a couple dashes of paprika & garlic powder
2 T butter

Sauce:
1 cup orange juice
1 T cornstarch
1 tsp ground ginger
1 tsp minced garlic
fresh ground white pepper
1/4 cup orange marmalade

Veggies:
2 cups broccoli florets
1 (4 oz) can sliced mushrooms (drained) or use fresh sliced
2 T diced pimento (or fresh diced red bell pepper)

Toppings:
1/4 cup cashews
1 tsp sesame seeds

Directions:

Put flour, cornstarch, paprika and garlic powder in a large ziplock and mix around until blended.
Add chicken and toss until well coated.

Melt the butter in a large deep sided skillet or a wok. Add chicken (shake off excess flour) and stir fry until
chicken is golden brown and is done inside (firm when pressed on with spoon). Remove chicken to a bowl.

Whisk together the sauce ingredients and pour into the skillet. Add the veggies and stir until sauce thickens
and veggies are crisp tender. Stir in chicken and the toppings. Stir over steamed rice.

Orange Cashew Chicken Recipe

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Sharon Springfield

Tags Asian, Chicken, main dish, veggie

Italian Rice Side Dishes

Risotto Florentine

This was a risotto improvisation that turned out wonderful! Very rich and filling dinner.

12 oz bag Arborio Rice
2 Tbsp. butter
8 oz mushrooms, diced
1 large onion, diced
1 cup white wine
1 tsp. garlic powder
1/2 cup frozen spinach
5 cups chicken broth
3/4 cup Parmesan cheese

In a heavy saucepan, saute rice in 1 Tbsp. butter, stirring constantly. Add mushrooms, onion and garlic powder. Saute until onion is tender. Stir in spinach. Add wine and saute until absorbed. Slowly add 1 cup broth, stirring frequently. As the liquid cooks down, continue to add remainder of broth, 1/2 cup at a time, until all broth is used and the mixture is very creamy. Fold in the cheese, pepper and remaining butter.

Italian Main Dish Pasta

Red Pesto and Vegetable Penne

Post author By Sharon
Post date October 7, 2011
No Comments on Red Pesto and Vegetable Penne

1/4 cup olive oil

1 eggplant, cubed

1 red pepper, deseeded and chopped

1 orange bell pepper, deseeded and chopped

12 ounces dry penne pasta

3 tablespoons red pesto sauce

2 tablespoons rice vinegar

fresh ground black pepper

8 ounces feta cheese basil leaves (to garnish)

Heat the olive oil in a large pan, add the eggplant and peppers, and sauté over a moderate heat for 10 minutes until the eggplant is golden and the peppers softened and browned at the edges. While the vegetables are sautéing, cook the penne in a large pan of boiling water for 8 minutes or until al dente. Drain, return to the pan and add the red pesto, stirring until the penne is coated. Add the rice vinegar to the eggplant and pepper mix, and season with black pepper. Spoon the penne on to warm plates and pile the vegetables on top. Crumble over the feta cheese and serve garnished with basil leaves.

4 Servings

Mexican Sandwiches Wraps

Red Pepper Quesadillas

Eight 8-in. flour tortillas

1 cup shredded Cheddar cheese (4 oz)

1 cup frozen chopped red bell peppers, thawed

1/4 cup sliced scallions

1/4 cup chopped cilantro (optional)

4 tsp vegetable oil

Note: Next time you make bean soup, serve these Mexican “grilled cheese” sandwiches on the side.

Sprinkle 4 tortillas with 1/2 cup of the cheese, the red peppers, scallions and cilantro. Top with remaining 1/2 cup cheese and tortillas. Heat 1 tsp oil in each of two nonstick skillets over medium heat. Cook a quesadilla in each about 2 minutes per side, turning once, until tortillas are crisp and cheese is melted; repeat with remaining quesadillas. Cut in wedges

4 Servings

Asian Main Dish Pork Rice

Pork Fried Rice

2 cups pork tenderloin, cooked, diced

2 cups rice, cooked

1/2 cup carrots, shredded

1/4 cup scallion tops, sliced

1/4 cup frozen peas

2 eggs

dash soy sauce

dash sesame oil

dash ginger

1 teaspoon garlic, crushed

1/2 teaspoon white pepper

Heat 2 tablespoons oil in large skillet. add 2 cups each of diced pork and rice, carrots, peas and scallions. Stir fry until hot. Add 2 beaten eggs and remaining ingredients. Stir until eggs are set.

4 Servings

Asian Chicken Main Dish

PF Chang’s™ Orange Peel Chicken

Post author By Sharon
Post date October 7, 2011
No Comments on PF Chang’s™ Orange Peel Chicken

Sauce:

1 tablespoon vegetable oil

2 tablespoons minced garlic

4 green onions, sliced

1 cup tomato sauce

1/4 cup granulated sugar

2 tablespoons chili garlic sauce

1 tablespoon soy sauce

Chicken:

1/2 cup vegetable oil

4 boneless, skinless chicken breasts

1 egg, beaten

1 cup milk1 cup flour

peel from 1/4 orange, julienned (into 1/8″-thick strips)

cooked white or brown rice, to serve

Prepare the sauce: In medium saucepan, heat oil; add garlic and onions; do not let the garlic burn; add tomato sauce; bring to boil. Add sugar, chili sauce and soy sauce; bring to boil; simmer 5 to 6 minutes or until sauce thickens; remove from heat.

Prepare chicken: In wok or large skillet, heat oil. Meanwhile cut chicken breasts into bite-sized pieces. In medium bowl combine egg and milk; mix well. Place flour in shallow dish.5. Coat chicken pieces – first in the flour, then the egg wash and back into the flour. Cook in 2 or 3 batches until all chicken is cooked. When chicken is done, remove oil and rinse out wok with water; reheat pan. When hot, add orange peel and chicken; heat through – about a minute – stirring gently. Add sauce; heat through.7. Serve with white or brown rice.

Serves 4

Bacon Chicken Italian Main Dish Pasta Seafood

Penne Rustica

Gratinata Sauce:

2 teaspoon Butter

2 teaspoon chopped garlic

1 teaspoon Dijon mustard

1 teaspoon salt

1 teaspoon chopped rosemary

1 cup marsala wine

1/4 Teaspoon cayenne pepper

8 cups heavy cream

Saute butter, garlic , and rosemary until garlic begins to brown but do not burn the garlic. Add marsala wine and then reduce by one-third. Add remaining ingredients and reduce by half of original volume. Set aside.

Penne Rustica:

1 oz. pancetta or bacon

18 shrimp peeled and deveined

12 oz. grilled chicken breast, sliced

4 1/2 cups of granita sauce

3 lbs. cooked Penne Pasta

3 teaspoons pimentos, minced

6 oz. butter

1 teaspoon chopped shallots

1 pinch of salt and pepper

1 cup parmesan cheese

1/2 teaspoon paprika

6 sprigs of fresh rosemary

Sauté pancetta until it begins to brown. Add butter, shallots, and shrimp. Cook until shrimp are evenly pick but still translucent, you do not want to overcook the shrimp or else it will be rubbery. Add chicken, salt, pepper, and mix thoroughly. Add granita sauce and 1/2 cup of parmesan cheese and simmer until the sauce thickens. In a large bowl, combine shrimp and chicken mixture with precooked pasta. Place this mixture into single serving dishes or one large casserole dish. Top with remaining cheese and pimentos and sprinkle with paprika. Bake at 475 degrees F for 10-15 minutes. Remove and garnish with fresh rosemary sprigs.

6 Servings

Ham Italian Main Dish Pasta Spinach

Pasta Florentine

1 cup heavy cream

1/2 cup chicken broth

12 oz sliced mushrooms

1 1/2 cups frozen peas

3 cloves garlic

1/4 cup extra virgin olive oil

4 oz ham (Black Forest if possible), julienned

1/4 cup chopped parsley

8 oz pasta (your favorite shape), cooked according to package directions

Grated Parmesan cheese for garnish

Salt and pepper to taste

Fresh parsley, chopped

Heat extra virgin olive oil and garlic in a sauté pan over medium-low heat. Once garlic starts to sizzle, add mushrooms. Sauté 2-3 minutes. Add heavy cream and chicken broth and bring to a boil. Allow to slightly reduce, for about 10 minutes. Add ham, peas and parsley and cook 4 minutes. Return cooked, drained pasta to pot and add sauce. Cook until sauce simmers and coats the pasta. Remove pot from heat and stir in grated Parmesan. Toss gently to combine. Transfer to large serving platter. Garnish with chopped parsley and serve.

Chef’s Tip: Use a small amount of salt. The parmesan cheese naturally contains salt.

4 Servings

Tags Florentine, Pasta, spinach