Tag Archives: recipe

Sweet Potato Huevos Rancheros Casserole | Vegetarian Recipe

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2013-03-005This light-tasting casserole takes about 10 minutes to prepare, 35-50 minutes to bake and about 2 enjoyable minutes to scarf down. It had the right amount of flavor (although that’s relative) and enough healthy, natural ingredients to make me feel good about feeding it to my family. I made a loaf of Krusteaz All-Natural Honey Cornbread to go with it. This was a fantastic, hot meal to prepare in a short amount of time making it perfect those busy week nights. Hope you like it!

Preheat oven to 375 degrees

Lightly grease a 9×13 pan

Ingredients:

24 Large Tortilla Chips (halved)

1 jar of Tostitos Simply Natural Black Bean and Corn Mild Salsa (halved)

1/2 cup Kraft Authentic Shredded Mexican Cheese (halved)

1 bag of Alexia’s Sweet Potato Puffs (almost every grocer carries the brand in the frozen section) (halved)

12 Eggs

1 Cup Skim Milk

1/2 tsp Chili Powder

1/2 tsp Cumin

1/2 tsp Oregano

1/2 tsp Garlic Powder

Layer and repeat the first 4 ingredients starting with half of the tortilla chips, half of the salsa, half of the cheese and half of the sweet potato puffs. Add a second layer with the remaining tortilla chips, salsa, cheese and puffs.

Whisk your eggs, milk and spices until throughly combined. Pour over every inch of the pan, soaking up the ingredients.

Place, uncovered, in the center of the oven with a foil-lined cookie sheet on the rack underneath, just in case your egg mixture spills over (mine almost did towards the end).

Your casserole should be completely cooked after 35 minutes but I realize every oven is different, so after the first 35, stick a butter knife in the center to test it. If the egg is still runny, keep increasing the cook time by 5 minute increments. That’s about the hardest work you’ll have to do. ;)

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50th Birthday | Chocolate Chianti Jarcake Favors

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I was very pleased to have created these party favors for a dear friend’s milestone birthday dinner. Below, are details on how to make these delicious Chocolate Chianti Jarcakes.

Inspiration: Dinner at Cooper’s Hawk Winery. Birthday Girl is a lover of red wine, chocolate and all things pretty.

Feeling inspired, I turned to Sprinkle Bakes,  the blog I browse anytime I want to attempt anything exceptional. Heather Baird always seems to have what I am looking for – here is her amazing recipe for Chocolate Chianti Cupcakes.

The recipe was near perfect, but I did find that when I was blending the cooked-down Chianti into the buttercream (ohhh, that buttercream…) I didn’t have to use the full amount the recipe called for. Maybe I did something wrong, but if I would have added the full amount, the frosting would have been too watered down. I was glad I decided to add less and taste-test as my kitchen-aid did its work. The frosting was so unbelievable that I double layered the chocolate cupcakes (I make them smaller so they fit the jars) just so I’d have an excuse to add more frosting! After the assembly, I placed the jars in an old wine crate to tote them to the restaurant. Cute, right?

Click here for how to prepare the cupcakes, the embellishments and the jar. Let me know what you think!

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Cucumber and Dill Smashed Potato Salad | Recipe

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The March heatwave already feels like a distant memory, so I would like to pretend that May 14th marked our first true day of summer-like weather here in Chicago. What better way to rejoice than to clean off the grill and eat *GASP* outside. Not having much time to prepare an above-average meal for my family, I stopped at the store and bought a pack of beer brats and potato salad ingredients. Since my guests always ask me to send this potato salad recipe to them after they’ve tried it, I thought it would make a nice post for the bloggy blog.

It is fresh, healthy and embarrassingly easy to prepare. I feel bad even referring to it as a recipe. Feel free to make your own Tzatziki Sauce, but seriously, why would you do that? Cedar’s is all-natural and tastes delicious, so quit trying to impress everyone already.

Cucumber and Dill Smashed Potato Salad

3 lbs. Small white potatoes, quartered

1 12oz. Container of Cedar’s Cucumber and Dill Tzaziki Sauce

4 Stalks of celery, chopped

1 Bunch of green onion, finely chopped (the white part in case you are a produce virgin princess)

Handful of Italian parsley, chopped

Coarse Sea Salt and Pepper, to taste

Rinse and then boil your potatoes in a pot for the typical 15-minutes. I like to take the potatoes out when they begin to split. Rinse them in a colander under cold water. In your serving bowl, combine the contents of the Tzatziki Sauce, chopped veggies, parsley and potatoes. Add your salt and pepper. Keep in the fridge overnight or a for a few hours although it is still delicious when it’s a tad warm.

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