The belly rules the mind. ~Spanish Proverb

Just another cooking blog!

Sweet Potato Pecan Casserole January 7, 2011

Filed under: Sides — skotk13 @ 9:30 pm
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Mix the following in a oven safe dish:

3 cups sweet potato

1/2 cup brown sugar

2 eggs

1 tsp vanilla

1/4 cup milk

1/2 cup butter

Top with:

3/4 cup brown sugar

1/3 cup flour

1/3 cup butter

1 cup pecans

Bake in a preheated 350 degree oven for 30 mins.


Fresh Broccoli Salad

Filed under: Appetizers,Sides — skotk13 @ 9:13 pm
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In a medium sized bowl mix the dressing:
2 Tbs Mayonnaise
2 tsp rice vinegar
1 1/2 tsp sugar (or equivalent sweetener)
Mix until the sugar is dissolved. Adjust sweetness to taste.

Toss in:
2 cups chopped fresh broccoli
4 sliced green onions
1/4 cup dried cherries or cranberries
Mix well. Top with sliced almonds just before serving.

Makes 3-4 servings. Keeps up to 2 days in fridge.


Grilled Portobello Mushroom with Red Wine Vinaigrette March 6, 2010


Medium sized Portobello mushroom caps

Olive Oil

Salt and Pepper

Baby Spinach

Manchego cheese, thinly sliced or shredded.

Red Wine Vinaigrette (ingredients to follow)


Heat Grill to high.  Brush mushrooms with oil.  Season with Salt and Pepper.  Grill cap side down till slightly charred 4-5 minutes.  Turn and grill until cooked 4-5 minutes.  Place mushroom on plate, top with spinach, drizzle with vinaigrette, put cheese on top.

Red Wine Vinaigrette:

1 Small Shallot, finely chopped

1/4 Cup Red Wine Vinegar (Sherry Vinegar or Balsamic Vinegar)

2 tsp Dijon Mustard

1/4 tsp Fresh Ground Pepper

1/4 tsp Kosher Salt

1/2 Cup Olive Oil

Whisk shallot, vinegar, mustard, salt, and pepper in a bowl.  Slowly whisk in oil until emulsified.

(courtesy of Chef Bobby Flay)


Avocado Puree

Filed under: Sides — skotk13 @ 9:26 pm
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1 Avacado

2 Tbsp Cream Cheese

½ tsp Garlic Powder

¼ tsp Onion Powder

Squeeze of Lime

Salt and Pepper to taste


Warm cream cheese to soften.  Put all ingredients in blender and blend until smooth.


Zucchini Puree

Filed under: Sides — skotk13 @ 9:25 pm
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2 Zucchini, peeled and chopped

2 Tbsp Cream Cheese

2 Tbsp Olive Oil

¼ tsp Nutmeg

¼ tsp Oregano

¼ tsp Basil

¼ tsp Tarragon

¼ tsp Cloves

¼ tsp Thyme

Salt and Pepper to taste


Put all ingredients in blender and blend until smooth.