Wednesday, November 27, 2019

Sweet Potato Hash

The perfect Pre Thanksgiving Breakfast!

I have recently discovered Japanese Sweet Potatoes (Murasaki)
 and they are my new obsession.  They are white in color and much firmer than a traditional sweet potato but still nice and sweet without being over the top sweet.  They hold up amazing to oven roasting, baking and pan frying.   Japanese sweet potatoes are also lower in calories and carbohydrates which make them the perfect choice if you are trying to cut down and watch your weight but don't want to give up delicious potatoes altogether.

Nanci is visiting me this week for Thanksgiving and this has been our go to breakfast every morning, Sweet Potato Hash and Eggs.  OMG so delicious, nutritious and it literally keeps us from being hungry for hours while we run around shopping all day!

You can find these delicious Japanese sweet potatoes in Whole Foods, Trader Joes and most supermarkets.  They have Purpley/Red skin with a white interior.

1 Japanese Sweet Potato, diced into small pieces
1/2 Sweet onion, diced
1 Red pepper, diced
pinch of salt
1 teaspoon of Rub mixture (recipe below)

Rub Mixture: (make this mixture and keep in an air tight container for use over and over again)
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper


In a medium saucepan add 1 tablespoon of butter and 1 tablespoon olive oil and heat over medium heat.  Add onions and peppers an sautee' until onions are translucent.  Add diced potatoes and sprinkle with your rub spice mix and continue to sautee' until the vegetables are soft and brown and the potatoes are crispy about 10-15 minutes.  Taste to make sure your potatoes are tender.  Sautee' to taste!

Serve immediately with sunny side up eggs and enjoy!

Saturday, November 2, 2019

Homemade Cinnamon Syrup

I wanted to make pancakes after both of my girls had sleepovers and we were out of maple syrup.  So I made my own!  Wow this was easy and soooo much better than the bottled syrup from the grocery store.  I loved the added cinnamon which made everything taste so warm and homey.  Super easy and I'm sure you have all of the ingredients on hand at home to whip up a batch of your own.

1/2 cup brown sugar
1/2 cup white sugar
1/3 cup water
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
pinch of salt
2 tablespoons butter


In a microwavable dish add all ingredients except for butter.  Microwave at high for 1 minute.  Remove, stir and microwave a second time for 1 minute.  Remove from microwave, stir in butter until melted, cool and serve over your favorite pancakes, waffles or french toast!  Pour left overs in an air tight container and store in refrigerator for up to 2 weeks.

Wednesday, October 30, 2019

Crock Pot Brisket

This is a super easy and delicious recipe for "slow cooked" brisket!  I call this semi homemade.  It has a fantastic dry rub that is a mixture of ingredients that you need to make yourself but the sauce that is added at the end is from a jar and the combo is amazing!


1st Cut Brisket 2-3 lbs
2 large sweet onions cut into chunks
2 tablespoons dark brown sugar
1 1/2 tablespoons smoked paprika
1 tablespoon black pepper
2 teaspoons chili powder
2 teaspoons salt
1 teaspoon cumin
1/2 teaspoon cayenne pepper
1 bottle of Soy Vey Hoisin Garlic Sauce


Mix together, brown sugar, paprika, black pepper, chili powder, salt, cumin and cayenne pepper.  Spread the dry rub mixture all over the top, bottom and sides of your brisket.  Place your onions on the bottom of your slow cooker and then lay your brisket on top of the onions.  Cover the slow cooker and set on low for 6-8 hours or on high for 4 hours.   After the full time is up, transfer your brisket to a cutting board and let rest for 10-15 minutes.  Slice brisket across the grain and place back into your slow cooker.  Pour the full bottle of Hoisin Garlic sauce over the top, cover and cook on high for at least another hour but it can braise in the liquid for longer if necessary.  Serve hot!

Sunday, October 6, 2019

"Leftover-Makeover" Curry Chicken Fried Rice

I love taking leftovers and creating a new meal from them. One of my favorite left over makeovers is fried rice. I always have the ingredients on hand in my freezer and pantry so it’s a very easy go to dish for a last minute meal. I had Chinese white rice in the fridge and leftover teriyaki chicken in my freezer ( I made teriyaki marinated chicken cutlets for dinner a few weeks ago and diced up the left overs and frozen them). This is a very simple recipe because you really don’t have to measure anything. Just dump in what you like and season to taste. Any chicken would work as well. I have used leftover roasted chicken many times and it’s delish.


1 1/2 pints left over Chinese take-out white rice
1 Cup frozen peas, corn, red peppers, edamame
1 C. Frozen Broccoli
1 T. curry powder
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. red chili flake
1/3 C. soy sauce
1 egg
1 C. left over cooked chicken, diced


Coat the bottom of a large sauté pan with oil and set on medium heat. Add frozen vegetables and sauté for 2 minutes. Add white rice and continue to stir until heated through. Add curry, garlic, onion powder, red pepper flake and soy sauce and stir through. Next, make a well in the middle of the rice. Crack an egg into the well. Scramble egg, then mix into the rice. Add the cooked diced chicken and heat through.

Sunday, September 29, 2019

Blueberry Crumb Bars

I just made these today when I noticed a full pint of blueberries untouched in my refrigerator.   Wow these are good!  Sweet and tart all in the same bite!  The addition of the Greek yogurt in the filling is perfect to cut the sweetness of all the sugar in the crust.  These were delicious straight out of the oven or once they are cooled!  You can also substitute any berry that you prefer as well as mixing all the leftover berries together! I will have to try that next time.


Bottom Crust and Crumble Topping:
1 1/2 cups flour
1/2 cup sugar
Pinch of salt
3/4 cup cold butter, cubed

2 eggs
1 cup sugar
1/3 cup flour
1/2 cup non-fat greek yogurt
Pinch of salt
2 1/2 cups fresh or frozen blueberries


Spray a 9x13 baking dish with non-stick cooking spray and Preheat oven to 350 degrees F.
In a large bowl combine all crust ingredients (flour, sugar, salt and cubed butter).  Using a hand mixer blend ingredients until the mixture looks like coarse sand.  It should be crumbly not smooth.  Remove 1 cup of the crust mixture and set aside to use as the topping.  Take the remaining crumb mixture and press into the prepared 9x13 baking dish covering the bottom.  Bake the crust in your preheated oven for 10-12 minutes until the crust is firm but should not be brown.

While the crust is baking prepare the filling.  In a bowl whisk the eggs and hen add the sugar, greek yogurt, flour and salt.

When the crust is ready pour the blueberry filling over the top of the hot crust and then take your remaining cup of the crust mixture and sprinkle over the top of the filling.  Bake for 60 min until the top is slightly browned.  Wait about 20 minutes and slice into squares.  Or if you do not have the patience serve by the spoonful hot over ice cream! YUMMY!

Wednesday, September 11, 2019

Crab Cake Sliders with Homemade Tartar Sauce

This is a awesome appetizer!  I served this last week during a fun cocktail party with friends and everyone just loved them!  The homemade tarter sauce is a must to bring it all together.  Very easy recipe and can be made ahead so it's a must try!


Crab Cakes:
1/3 cup Mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
1/2 teaspoon hot sauce
Salt and Pepper to taste
1 lb lump crab meat (picked through for shells)
3/4 cup Panko breadcrumbs
2 teaspoons fresh parsley, chopped
Canola or Vegetable Oil for Frying

In a medium bowl mix together, mayonnaise, egg, dijon mustard, worcestershire sauce, hot sauce and salt and pepper to taste.  Set Aside.  In another bowl combine, lump crab meat, breadcrumbs and parsley.  Pour mayonnaise mixture into crab mixture and combine carefully, trying not to break up the crab.  Form mixture into small, slider size patties and pan fry in vegetable oil over medium high heat until brown on both sides.  Transfer to a plate covered in paper towel to drain excess oil.  Serve immediately or keep warm in a 200 F degree oven until ready to serve.  

Tartar Sauce:
1 cup Mayonaise
2 tablespoons dill pickle, chopped
2 teaspoons dill pickle juice
1 tablespoon sweet pickle relish
2 teaspoons dijon mustard
2 teaspoons lemon juice
salt and pepper to taste

Mix together all ingredients and chill before serving.

Too assemble slider, place 1 crab cake slider on a small slider bun or a Hawaiian roll, top with tarter sauce and enjoy!

Friday, June 21, 2019

Strawberry Crumb Bars

This recipe is just as delicious as it is easy!  I made this for Father's Day and everyone LOVED it!  It's the perfect summertime dessert!  It uses only fresh strawberries for the filling but when it bakes the strawberries bake into a jam consistency making this dessert sweet and gooey and perfect!  You can definitely substitute other berries such as blueberries, raspberries or blackberries if you prefer.  I'm exited to make this again maybe next time trying mixed berries, YUM!


1 cup sugar
1 teaspoon baking powder
1/4 teaspoon salt
3 cups flour
1 cup cold butter
1 egg, beaten
4 cups fresh strawberries, chopped
1/2 cup sugar
4 teaspoons corn starch


Preheat oven to 375 F.   Line a 9x14 baking dish with parchment paper (this make for easy removal and quick clean up) . In a large bowl whisk together sugar, baking powder, salt and flour.  Cut cold butter into the flour mixture using 2 knives until pieces are pea sized.  Stir in the egg to form a chunky dough.  Pat down half of the dough mixture into the baking dish and reserve the other half as a topping for your crumb bars.  In another bowl combine the chopped strawberries, sugar and cornstarch and then spread the strawberry mixture on top of the dough in the pan.  Crumble the remaining mixture of the top of the strawberry layer evenly.  Bake 45-55 minutes util slightly browned.  Let cool completely before cutting and serving.