Sweet Potato Mash

 SWEET POTATO MASH

Printable Recipe

• 1 large sweet potato, peeled & cubed
• 3 oz butter or ghee
• 1/4 teaspoon cumin 
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon chives, chopped 

 

1. Cut sweet potato in half & cut off peel.

2. Cube sweet potato into 3/4 inch cubes.

3. Put sweet potato into a large pot of salted cold water & bring to a boil. Boil for 10-12 minutes, or until the sweet potato is cooked through.

4. Drain & return the potato to the pot. 

5. Mash while sweet potato is still warm, then stir in 3 oz butter, cumin, salt, & pepper. 

PLATE FINISHED PRODUCT 

6. Spoon into a warm serving bowl & top with fresh chopped chives.

STORY BEHIND THE DISH

There is just something about a warm dish of sweet potatoes that is so comforting at fall time. This buttery sweet & savory side dish is pairs well with beef, pork, & lamb. It is great year round but is always a hit around the holidays. 

MODIFICATIONS/Whole30

  This is a Whole30 & Paleo approved dish when using ghee in place of butter. This is a more savory version of mashed sweet potatoes. To make it more of a sweet dish replace cumin with Cinnamon, & add brown sugar & nutmeg.

Kale, Apple, & Bacon Salad

KALE, APPLE, & BACON SALAD 

Printable Recipe

•  1 8-ounce bunch kale, stems discarded, leaves shredded
• 1 small head radicchio, shredded
• 3/4 cup pecans, toasted
• 1-2 sweet apples, sliced
• 4 ounces cooked bacon, sliced
• 1/3 cup canola oil, or olive oil
• 1/4 cup white wine vinegar
• 1/4 cup pure honey or maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

 1. In a small bowl, whisk together oil, vinegar, honey, salt, & pepper.

2. Slice radicchio into thin strips. 

3. Slice cooked bacon into strips. 

Someone heard the word bacon! :) 

4. Slice apples into thin strips.

 

5. Combine the radicchio, kale, apples & pecans in a bowl. Toss while adding the dressing, little by little, until salad is well dressed. Taste & adjust seasoning with salt and pepper.

  

PLATE FINISHED PRODUCT

6. Garnish with crispy bacon & serve.

STORY BEHIND THE DISH

Kale, the super food, is a great green to keep in the fridge at all times. It stays fresh much longer than most super food greens such as spinach & arugula, & there are so many things you can do with kale. I decided to make a little twist on a salad I had at a lunch a few months ago. I am pretty sure I hit it the recipe spot on, but I am guessing they used pancetta in place of bacon but since I had bacon in my fridge it worked out well.

MODIFICATIONS 

  There are so many modifications that can be done to this delicious salad. You can add any type of nut in place of pecans, also  candied nut would be great & add some sweetness. Also any apples work but I prefer red over green, but it's your choice. The bacon can obviously be replaced with pancetta & if you had the time, I would suggest making a reduction with the bacon or pancetta grease using the dressing ingredients. I went the healthy route but it would add a bit more flavor. If you have champagne vinegar it would work well too & if you need to mild down dressing add a bit more oil. You can always top the salad with some blue cheese or goat cheese.

Citrus & Mint Infused Water

 CITRUS & MINT INFUSED WATER 
Printable Recipe 

• 1 fresh lemon, thinly sliced
• 1 fresh orange, thinly sliced
• 2 tablespoons fresh mint leaves, chopped 
• 2 cups ice 
• 2 quarts water

1. Add sliced lemon, sliced orange, & chopped mint leaving in a pitcher.

2. Use a wooden spoon to smash the citrus & mint together extracting juices & flavors.

3. Add ice & pour in water.

3. Fill with water  & chill in the fridge until ready to serve. Best flavor is between 2-24 hours but can keep up to 3 days refrigerated & covered.

STORY BEHIND THE DISH

  There is nothing better than a great tasting natural water. No sugar or sweetener added, just fresh fruit & herbs.

MODIFICATIONS 

  There are so many flavored waters that can be created. Citrus is a great choice for a spring or summer dish. Others like raspberry & blackberry are great during the holidays. 

Honey Butter Glazed Pork with Peach & Pear Salsa

 HONEY BUTTER GLAZED PORK WITH PEACH 
& PEAR SALSA
 Printable Recipe

• 4 tablespoons butter
• 2 tablespoons honey
• 1 1/2 pounds pork tenderloin, trimmed
• 1/2 tablespoon cumin 
• 1/2 tablespoon cayenne pepper 
• 1/2 tablespoon red pepper flakes 
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 3/4 cup water or white cooking wine

1. Preheat oven to 375 degrees. In an ovenproof pan, melt butter
 & honey over medium heat

2. Season all sides of pork tenderloin with cumin, cayenne pepper, 

red pepper flakes, black pepper, & salt 

3. Brown each side for 5 minutes in the honey butter on low 

heat so the honey butter does not burn

4. Place pan in oven & roast uncovered at 375 degrees for 15 - 20 minutes or until tenderloin is no longer pink inside

5. Use food thermometer needed

6. Remove pan from oven & transfer the pork to a plate. Cover with foil & let rest 

7. Add water or white wine to the pan & stir over medium heat.  Simmer for about 5 minutes, until sauce is slightly reduced

8. Slice pork at an angle & drizzle sauce over top to serve

9. Pairs well with peach & pear salsa

Plate Finished Product 

Top with Peach & Pear Salsa

STORY BEHIND THE DISH

Fall is here & even though it is still 90 degrees outside in October I figured it time to cover the BBQ & start bringing the cooking back indoors. This pork tenderloin was really a last minute creation when my friend & I decided to do a last minute dinner I said I had a pork tenderloin and she brought over a peach, a pear, & a jalapeno. We put it all together & created this delicious dish. 

MODIFICATIONS 

 This pork tenderloin can be served with or without the peach & pear salsa. Other topping ideas would be a citrus salsa. I mango salsa. or just a regular fresh tomato salsa. Great side dishes would be garlic mashed potatoes or red smashed rosemary baked potatoes.

Peach & Pear Salsa

PEACH & PEAR SALSA
Printable Recipe 
 

• 1 fresh ripe peach, diced
• 1 fresh ripe pear, diced
• 1/2 lemon, juiced 
• 1/2 jalapeno, minced 
• 1 tablespoon mint, chopped

1. Dice peach into small cubes.

2. Dice pear into small cubes.

3. Put diced peach, diced pear, lemon juice, minced jalapeno, & chopped mint in a bowl & mix together. 

Plate Finished Product 

Best served with pork or lamb

STORY BEHIND THE DISH

This was a last minutes salsa that was put together to top a Honey Glazed Pork Tenderloin.

MODIFICATIONS 

  You could use mango in place of the peach and if you want more spice you can add some cayenne pepper or more jalapeno. 

Baked Brussel Sprouts

BAKED BRUSSEL SPROUTS

 Printable Recipe

•  1-2 lbs fresh brussel sprouts 
• 1/4 cup olive oil 
• 1 teaspoon garlic powder 
• 1 teaspoon salt 
• 1 teaspoon pepper

CUTTING BRUSSEL SPROUTS

1. Cut off stems of the brussel sprouts then cut in half from top to bottom or quarter.

COOKING BRUSSEL SPROUTS

2. Place brussel sprouts in a pot of boiling water for a few minutes to bring 

out the color & soften the sprouts.

3. Strain sprouts, lay them flat on a baking sheet lined with foil,

 add olive oil, garlic powder, salt, & pepper. 

4. Bake brussel sprouts at 475 degrees for 7-10 minutes, turn them once during cooking. 

Plate Finished Product 

5. Bake longer for crunchy texture & serve hot.

STORY BEHIND THE DISH

The first time I tried these brussel sprouts was when my sister-in-law baked them at my parents house. The crispier the better in my opinion, they are simple, hearty, & healthy.

MODIFICATIONS 

 This veggie side can pair well with protein. I suggest Dr. Pepper Flank steak or Balsamic Pork Tenderloin.

Garlic Mashed Potatoes

 GARLIC MASHED POTATOES

Printable Recipe

 

• 4-5 medium russet potatoes 
• 2 garlic cloves, minced 
• 1/2 stick butter
• 1/4 cup milk 
• 1/8 cup chives, finely chopped 
• 1 teaspoon salt 
• 1 teaspoon pepper

 

1. Peel & quarter potatoes. Cook potatoes in a pot of boiling water for 5-7 minutes or until tender enough to poke with a fork.

2. Strain potatoes, place back in pot, & mash until you reach the desired texture. Melt butter in a microwave safe bowl, add milk, salt, pepper, garlic, & chives. Pour in small amounts at a time into the potatoes & mix together. Keep the potatoes covered until ready to serve.

Plate Finished Product 

Serve while hot

STORY BEHIND THE DISH

In my family there is no such thing as potatoes from a box. I remember going to friends house growing up & seeing their parents add water to a powder mix & magically it turned into watery mashed potatoes. I have always learned that if it doesn't have whole potatoes, garlic, & a lot of butter it's not worth eating. These mashed potatoes are just a basic recipe that always pleases a crowd. 

MODIFICATIONS 

If you want to dress up this delicious side dish top with some cheese, bacon bits, & some chives. It also pairs well with most beef, pork, & chicken dishes.