Crispy Green Beans

• 1 lb fresh green beans, washed and trimmed
• 3 tsp olive oil
• ½ c grated Parmesan cheese
• 1 tsp kosher salt
• 1 tsp freshly ground pepper
• ½ tsp paprika

 

Preheat the oven to 375°. Line a baking sheet with parchment paper.

In a large bowl, toss the green beans with the olive oil. Add the Parmesan, salt, pepper and paprika and toss well to coat.

Pour the green beans onto the baking sheet and bake until crisp, 10 to 15 minutes.

Cool slightly before serving.

Crispy Baked Sweet Potato Fries

•  4 med sweet potatoes
• Cornstarch
• 2 tbsp olive oil
• salt & pepper to taste

Preheat the oven to 425 degrees. Peel the sweet potatoes and cut them into fry-shaped pieces.  Cutting them into similarly sized pieces so the fries will bake evenly.
 
Toss the uncooked fries into a mixing bowl or a plastic bag, or just onto a baking sheet. Sprinkle with cornstarch and pour in a few tablespoons of olive oil, enough to lightly coat the fries. Season with salt, pepper, and spices. Mix/shake to distribute evenly (corn starch should be evenly mixed in so there are no powdery spots).
 
Pour the fries directly onto a dark, non-stick baking sheet for best results (lining with aluminum foil produces mixed results and parchment paper can burn in the hot oven). Arrange your fries in a single layer and don't overcrowd, otherwise they will never crisp up.
 
Bake for 15 minutes, then flip the fries so they can cook on all sides.

Bake for 10 to 15 more minutes, or until the fries are crispy. You’ll know they’re done when the surface of the fries change from shiny orange to a more matte, puffed up texture. It's essential to bake them long enough, otherwise they won't be crispy. Don't worry if the edges are a little bit brown; they will taste more caramelized than burnt.

Cranberry, Apple & Raisin Crisp

• 1/2 c  old-fashioned oats
• 1/2 c flour
• 1/2 c dark brown sugar
• 5 1/2 tbsp cold butter, cut into 1/4-inch pieces
• 12 oz cranberries
• 2 Golden Delicious apples, peeled, cored, and cut into 1/2-inch pieces
• 1/2 c raisins
• 3/4 c granulated sugar
• 2 tbsp flour
• Grated zest of 1 orange
• 1/2 c orange juice (from 1 orange)
• 1/4 tsp ground cloves

Heat the oven to 375°F. In a medium bowl, combine the oats, the 1/2 cup flour, and the brown sugar. Add the butter and rub it into the flour mixture until small crumbs form.

In a large bowl, combine the cranberries, apples, raisins, granulated sugar, the 2 tablespoons flour, orange zest and juice, and the cloves. Transfer the fruit to an 8-inch square glass baking dish or a 2-quart soufflé dish.

Top the fruit with the crumb mixture. Bake until the fruit is tender and the crumb topping has browned, about 45 minutes. Let cool at least 15 minutes before serving.

Roast Turkey Breast

• 6 lb fresh turkey breast, on the bone, rinsed and dried
• 2 tbsp unsalted butter, softened
• Kosher salt 
• Freshly ground black pepper
• 1 stalk celery, cut into 2 inch pieces
• 1 small carrot, peeled & cut into 2-inch pieces
• 2 small onions, peeled & quartered

Preheat oven to 325 degrees.

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper. Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey. Set the meat breast-side up in the pan. Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F. Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.

Carve the breast and serve.

Whipped Sweet Potatoes & Bananas w/Honey

• 5 med sweet potatoes, cleaned
• 4 bananas, unpeeled
• 1 c unsalted butter, at room temperature
• 1/4 c honey
• Kosher salt
• 1/2 c all-purpose flour
• 3/4 c dark brown sugar
• 1 1/2 c pecans, chopped

Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting pan and roast for 30 minutes. Toss the bananas into the pan and continue roasting for 10 to 15 minutes, until both the bananas and potatoes are very soft. Remove the pan from the oven but don't turn the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into a large mixing bowl. Peel the bananas and add them to the bowl along with 1 stick of the butter, and the honey. Season with salt and beat vigorously with a wooden spoon until everything's well combined and the mixture is fluffy. Spoon into an oven-proof serving bowl and smooth the top.

In a separate mixing bowl, use your fingers to rub together the remaining stick of butter, the brown sugar, flour, and pecans until the mixture is the consistency of coarse crumbs. Sprinkle the crumb mixture over the sweet potatoes and return to the oven. Cook for about 20 minutes, until the crumbs are golden. Serve hot.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/whipped-sweet-potatoes-and-bananas-with-honey-recipe2/index.html?oc=linkback

Herb Stuffing

• 1 c butter
• 2 c celery, chopped 
• 1 c onion, chopped 
• 2 tsp thyme leaves
• 1 1/2 tsp poultry seasoning
• 1 tsp  seasoned salt
• 1/2 tsp black pepper
• 12 c dry unseasoned bread cubes
• 4 c chicken broth

Preheat oven to 375°F. Melt butter in large skillet on medium heat. Add celery and onion; cook and stir 5 minutes.  Stir in thyme, poultry seasoning, seasoned salt and pepper.

Place bread cubes in large bowl. Add celery mixture and broth; toss gently until well mixed. Spoon into lightly greased 13x9-inch baking dish.

Bake 35 minutes or until heated through and lightly browned.

Homemade Cranberry Sauce

• 1 c sugar
• 1 c water
• 12 oz  fresh cranberries, rinsed and drained
• 1/2 tsp cinnamon, ground
• 1/2 tsp grated orange peel
• 1/2 tsp vanilla extract

Mix sugar and water in medium saucepan. Bring to boil on medium-high heat. Add cranberries, cinnamon and orange peel; return to boil. Reduce heat to medium-low; simmer 10 minutes or until cranberries burst and sauce begins to thicken, stirring occasionally.

Remove from heat. Stir in vanilla. Cool to room temperature. Cover.

Refrigerate until ready to serve.

Broccoli & Cauliflower Casserole

• 1/2 c plain dry bread crumbs
• 2 tbsp grated parmesan cheese
• 2 tbsp butter, melted
• 1 1/2 tsp Italian seasoning, divided
• 16 oz broccoli florets
• 16 oz cauliflower florets
• 2 tbsp butter
• 1 lg onion, chopped
• 2 tbsp flour
• 1 tsp garlic salt
• 1/4 tsp black pepper
• 1 1/4 c milk
• 4 oz cream cheese, cubed
• 1/4 c grated parmesan cheese

Preheat oven to 350°F. Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.

Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender.  Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper. Add milk; cook and stir until thickened and bubbly. Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.

Bake 40 minutes or until heated through and top is lightly browned.

Sweet 'Taters

• 4 med sweet potatoes (about 1 3/4 pounds)
• 1 c granulated sugar
• 1 c milk
• 2 large eggs
• 1 tsp vanilla extract
• 1 tsp salt
• 1 c packed dark brown sugar
• 1 c pecans, chopped
• 1/2 c all-purpose flour
• 6 tbsp unsalted butter, at room temperature

Preheat the oven to 375 degrees F. Put the sweet potatoes on the oven rack and bake until fork-tender, about 45 minutes. When the potatoes are finished cooking, let cool slightly, about 5 minutes. Slice them open lengthwise and scrape out the flesh with a fork into a large bowl. Increase the oven temperature to 400 degrees F.

Add the granulated sugar, milk, eggs, vanilla and salt to the bowl with the sweet potatoes. Mash the mixture with a potato masher until combined and slightly lumpy-you don't want it to be perfectly smooth.

Now, in a separate bowl, mash the brown sugar, pecans, flour and butter with a pastry cutter or fork until thoroughly combined. The mixture should resemble a crumble.
Spread the sweet potato mixture in a 14-cup oval-shaped baking dish and sprinkle the crumb mixture all over the top. Bake until golden brown, about 30 minutes.

Mushroom & Leek Bread Pudding

• 6 c (1/2-inch-diced) bread cubes from a rustic country loaf, crusts removed
• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 2 oz pancetta, small-diced
• 4 c sliced leeks, white and light green parts (4 leeks)
• 1 1/2 lb cremini mushrooms, stems trimmed and 1/4-inch-sliced
• 1 tbsp chopped fresh tarragon leaves
• 1/4 c medium or dry sherry
• Kosher salt and freshly ground black pepper
• 1/3 c minced fresh flat-leaf parsley
• 4 extra-large eggs
• 1 1/2 c heavy cream
• 1 c chicken stock
• 1 1/2 c grated Gruyere cheese (6 ounces), divided

Preheat the oven to 350 degrees F. Spread the bread cubes on a sheet pan and bake for 15 to 20 minutes, until lightly browned. Set aside.

Meanwhile, heat the oil and butter in a large (12-inch) saute pan over medium heat. Add the pancetta and cook for 5 minutes, until starting to brown. Stir in the leeks and cook over medium heat for 8 to 10 minutes, until the leeks are tender. Stir in the mushrooms, tarragon, sherry, 1 tablespoon salt and 11/2 teaspoons pepper and cook for 10 to 12 minutes, until most of the liquid evaporates, stirring occasionally. Off the heat, stir in the parsley.

In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 cup of the Gruyere. Add the bread cubes and mushroom mixture, stirring well to combine. Set aside at room temperature for 30 minutes to allow the bread to absorb the liquid. Stir well and pour into a 2 1/2-to-3-quart gratin dish (13 x 9 x 2 inches). Sprinkle with the remaining 1/2 cup Gruyere and bake for 45 to 50 minutes, until the top is browned and the custard is set. Serve hot.

Herb-Roasted Turkey Breast

• 1 whole bone-in turkey breast, 6-7 lb
• 1 tbsp minced garlic
• 2 tsp dry mustard
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 1 tsp chopped fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 c dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Apple Butter Pumpkin Pie

• 1 c apple butter
• 1 c canned pumpkin
• 1/2 c packed brown sugar
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 3 eggs, slightly beaten
• 3/4 c evaporated milk
• 1 unbaked 9-inch pie shell
• whipped cream

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.

Pour into pie shell, place tin foil around the crust and bake for 25 minutes.  Remove foil and bake for about 20 minutes more or until set.