Sweet Potato Mushroom Roast

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You won’t miss the marshmallows in this one!

Sweet Potato Mushroom Roast

3 Sweet Potatoes  (about 2-2.25 pounds)

4-6 Ounces Mushrooms, coarsely chopped (I used “Gourmet Blend” baby bella, shitake and oyster)

1/2 medium Onion, chopped

D’Avolio Cilantro and Roasted Onion EVOO

1/2 Amber Agave

Preparation:

Preheat the oven to 375 degrees. Brush olive oil into a 3 quart oven safe roasting pan. If the oven is hotter reduce the cooking time by about 10 minutes or until the potatoes are soft.

Put a large pot of water on to boil. Peel potatoes and cut into 1’1 1/2″ chunks. Boil for about 5 minutes. Drain.

In heavy skillet heat 1 tablespoon of EVOO and saute onion for about 5-7 minutes until caramelized. Add mushrooms and toss with onions. Cook for about a minute and remove from heat. Add drained potatoes and toss. Add agave and toss.

Evenly place them into the prepared pan and roast for about 30 minutes until they are soft.

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Quinoa Turkey Mini Balls

I just created a recipe for mini meatballs that uses quinoa instead of breadcrumbs (the recipe is gluten free). It looks kind of strange and there is that slight crunch from the quinoa. I thought I was not going to like it because it really is not a meatball but rather a vegetable ball with ground turkey.

But, as I have been thinking of how different they are, I keep eating them.

Quinoa And Turkey Mini-balls

quinua balls

Servings: about 50 small balls
Categories: Beef, Veal, Pork & Lamb, Vegetable
Source: JudeTheFoodie.com

Ingredients

• ½ c Red Quinoa, rinsed
• 1 ½ c Chicken Broth

• ½ Eggplant, peeled, finely diced
• 1sm. Onion, finely diced
• 3 Cloves Garlic, finely minced (1 Tbsp )

• ½ lb Ground Turkey

• 1 Roasted Red Pepper, finely diced
• ½ c Parsley, 1Tbsp Thyme

• ½ Grated Cheese
• 1 Egg

• ½ -¾ c Extra Virgin Olive Oil

Directions

Rinse quinoa. In medium saucepan, add quinoa and broth and cook according to package instructions until all liquid is absorbed. Toss with fork and put in large bowl to cool.

Meanwhile, peel and dice eggplant. In heavy skillet, preheat pan on medium heat. Add oil to coat the bottom and add eggplant. Stir frequently. Dice onion and add to pan. Continue stirring frequently. After about five minutes add garlic.

Remove from head. Add diced red pepper, parsley, thyme. Salt and pepper to taste. Cool a few minutes in pan then add to large bowl with the quinoa. Toss lightly every few minutes to cool.

Add ground turkey, grated cheese and egg. With clean hands mix all ingredients together. If it is too dry, add another egg. If it is too wet, add more cheese.

Line a heavy baking pan with foil. Drizzle olive oil on foil.

Add about ¼ cup Extra Virgin Olive Oil to a small bowl.

With a tablespoon cookie scoop, scoop out 20-24 balls into oily pan. Dip fingers in oil and rub on opposite palm. Repeat with the other hand. Roll ball lightly and put back in pan. Oil hands about every three balls.

Broil until crisp on one side. Gently flip and broil until crisp. Gently remove from pan, add more olive oil and repeat until done. Makes at least 50 small balls.

I am still deciding what kind of a dipping sauce I would like to use. These would make a great hor d’oeuvre with a cup of toothpicks and some tomato vodka sauce.

I was also thinking of making some orzo, tossing it with olive oil and heating some jar tomato sauce for a delicious entree.

 Any suggestions?

Have a yummy day!!!

Ground Beef Skillet: It’s Chili / Mac & Cheese!

This post originally appeared May 3, 2012. Since then it has gotten more hits than any other cooking post I have put up.

The beauty of this recipe/non-recipe is that when you make it you realize you can change it any way you like. Cook with me and you will learn how to rely less on the written recipe and more on your taste and the taste of the folks who share your food.

 

Please let me know if you make this and how it came out. Feel free to post pictures on my Facebook page.

May 3, 2012

Unnamed but good. Silly name, but that’s what it’s called in our house. The original recipe was on a box of Kraft Macaroni and Cheese. By the way, its macaroni and cheese not pasta and cheese, right? So why do we call it pasta? I dunno!

Anyway…

I cannot find the original recipe cut from the box but if I recall, you brown ground beef, add onion and canned tomatoes. Meanwhile you cook the macaroni. Add the cheese packet and cooked macaroni, canned corn and voila, dinner! My husband “named” it and the “unnamed” stuck.

Well, I haven’t purchased macaroni and cheese boxes since my son was in 9th grade and decided to dedicate himself to swimming and fitness. It paid off for him but denied me some good quick junk food. Ah…the perils of parenthood!

I avoid as much food with ingredients not in their natural state as possible (dried cheese powder?) so I decided to make my own version of this ground beef skillet.

Sauté a chopped onion with a little olive oil in a large skillet and add a few cloves of garlic (I use more than a few but that’s just me) coarsely chopped and stir.

Add 1-2 pounds of ground anything. I like beef but you can use any ground meat. If you do not want to use meat, sauté mixed mushrooms and add more beans. Yum!

While this is browning, put a large pot of water on to boil. Cook 8 ounces of any kind of macaroni being sure to add the longest cooking first. I like to use leftover macaroni and really like the look of the different sizes in the pot.

Once the meat is cooked through add a jar of salsa (we like medium heat), a can of corn, a can of beans (any kind you like) and a small can of tomato paste. Cook through until it has a smooth almost creamy texture. If it is too thick ladle a scoop of the water from the macaroni to get the consistency you like.

Add a bag of cheese to the mixture. I like the cheddar three cheese blend with cream cheese.

Drain macaroni and stir into the meat mixture. Enjoy!

Have a yummy week!

** Ingredient List

1 – Onion, chopped

2-3 Garlic Cloves, minced

1-2 Lbs Ground Anything (Beef, Turkey, Lamb etc) or a mixed variety of mushrooms.

8 oz (1/2 Lb) macaroni

1 – Jar Salsa, small

1 – Canned Corn

1 – Can beans

1 – Tomato Paste, small

2 – Cups Shredded Cheese Blend (preferably with Cream Cheese)

Roasted Chicken Breast Snack Strips

2 Comments

Servings: 8-10
Prep time: 0:10
Total time: 1:00
Categories: Chicken & Other Poultry
Source: JudeTheFoodie.com

Ingredients

• 3 ½ – 4 Pounds skinless boneless chicken breasts

• Jude The Foodie House Seasoning:

• 1 ½ Tsp Old Bay Seasoning
• 1 Tsp Onion Powder
• ½ Tsp Dried Rosemary
• ½ Tsp Dried Thyme
• ½ Tsp Garlic & Herb Powder
• ½ Tsp Dried Mustard
• ½ Tsp Fresh Ground Pepper
• ½ Tsp Corse Salt

• Or use Hunters Blend seasoning from D’Avolio

Directions

Makes 3 ½ – 4 pounds

Preheat oven to 400F degrees.

Mix all dried ingredients in a bowl with fingers rubbing herbs to get the essential oils.

In 13” x 9” glass baking dish drizzle about 1 TBSP D’Avolio Milanese Gremolata Olive Oil. With clean hands, rub oil around dish. Place chicken breasts in dish and coat with oil. Sprinkle half the dry mixture on chicken and rub. Flip chicken and repeat rubbing chicken well with mixture. Place in 400F degree oven for about 25 minutes until cooked through and juice is clear.

Remove from oven, cover tightly with foil and cool.

Either slice in strips or store chicken in well sealed plastic container and refrigerate. The strips make a great lean protein snack. Make these up over the weekend for use during the week.

from http://therecipeboxapp.com

JudeTheFoodie.com

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Spicy Oven Fries

Burger joint fries made in your oven!

You will need:

2-3 Russet Potatoes

¼ Cup Olive Oil (3 TBSP on potatoes and 1 TBSP on cooking sheet)

1 Tablespoon Old Bay

1 Tablespoon Garlic Powder

1 Tablespoon Onion Powder

Sea Salt and Fresh Ground Pepper to taste

Marie’s Chunky Blue Cheese and Frank’s Hot Sauce optional

  • Put a large pot of water on to boil. Preheat oven to 425 degrees.

Meanwhile, scrub 2-3 russet potatoes. 2 large potatoes makes more than enough fries for three people. Cut in half, cut each half in half then each piece in half again. Each potato makes eight large fries. Boil in salted water for two minutes.

Drain on a towel

Put dry potatoes in a large bowl. Drizzle about 3 tablespoons of olive oil and toss with your hands. Sprinkle with seasoning (Old Bay, garlic powder, onion powder). Lightly grease a cooking sheet with oil and rub around with your hands. Put fries in a single layer on sheet and cook at 425 for about 20 minutes until brown turning once.

Sure these are good with Ketchup but give a good blue cheese like Marie’s Chunky Blue Cheese a try. For extra zip shake a few sprinkles of Frank’s Hot Sauce for Buffalo Style Fries.

Have a yummy day! JudeTheFoodie.com