Eat It or Save It

I love potato salad. I can't get enough of the stuff. I have a hundred different recipes for it, each one delicious and mouth watering. But I make all of them mostly in the summer months. You know, picnic weather. Grilling and cookout season. But when the leaves begin to fall, and the days are cooler, my craving doesn't stop there.

 Normally I just say forget the season and I make one we enjoy during summer, and it tastes just as delicious. But this time around, I remembered a recipe a friend had given me, and I decided to put a little autumn into our tater salad. 

This makes a terrific side dish to any fall inspired meal. I served it with some ham and cheese sammies. (That recipe is coming later this week!) And it travels very well too, because it can be served warm, chilled or at room temperature. Since we ate at different times the night I made this, that theory was actually tested, and it was just as delicious two hours after it had been in the fridge and then sitting out. Mr. E. said so! 

But here's how my mind works. I'm sitting there eating this delicious combination of flavors, looked at the beautiful autumn colors, and thinking " This would make a great dish at Thanksgiving time as well." Maybe a new twist on your traditional Turkey Day sweet potato dish. It would taste terrific with turkey. Or a day after fix for those leftovers you might have. A couple extra sweet potatoes, the pecans from pies, the cranberries from dressing...they could all come together in something new to go with turkey sandwiches! 

Rather you eat this, or save it, this recipe is going to become a new favorite potato salad in your house too. A great addition to those foods you look forward to eating every fall! 

Autumn Sweet Potato Salad 

2 large sweet potatoes, peeled and cut into 1 inch pieces

1 tsp. olive oil

1/2 tsp. dried rosemary

3 TBS finely diced white onion

1/2 c. chopped pecans

1/4 c. dried cranberries

2 tsp. dried parsley

Salt and Pepper to taste

Dressing:

2 TBS olive oil

2 TBS lemon juice

2 TBS honey

Salt and Pepper to taste

Preheat oven to 350. In a baking dish combine sweet potatoes, rosemary, olive oil, salt and pepper. Stir to coat. Roast in oven for 30-35 minutes until just fork tender. Do NOT over cook. Remove and allow to cool slightly. In a small bowl, combine all ingredients for dressing. Whisk well. In a large bowl combine potatoes, pecans, onion, and cranberries. Stir well. Pour dressing over and toss gently. Sprinkle with parsley. Serve slightly warm, chilled or room temperature...it's delicious any way!

Shared on The Country Cook Oct. 10, 2014

Sweet Potatoes at Very Good Recipes

Soul Food Saturday

Even though the weather didn’t get the memo that it’s now Fall, surprisingly it is. With this new season; it brings thoughts of warm sweet treats and everything pumpkin. And how could pumpkin ever be made better? Well, how about making a brownie? Now that I have your full attention, grab a glass of milk and try this new recipe with me!

 

 

Pumpkin Brownies 

Adapted from Cookies and Cups

2 boxes Jiffy Brownie mix

1 15 oz. can pumpkin

½ tsp. pumpkin pie spice

¼ tsp. cinnamon

Preheat oven to 350°.  In a bowl mix together brownie mix, spices, and pumpkin until smooth. Spread batter into a lightly sprayed 9x9 pan and bake for 25-30 minutes until set. Let cool completely, before slicing. 

Welcome Fall with these sweet treats, find a buddy to share with. Enjoy! 

Meal Plan October 5-10

*New Recipes

Links to Recipes on Blog

Sunday

Creamy Chicken and Green Chile Chili*

Crackers and Cheese

Monday

Breakfast Biscuit Sandwiches
Hasbrown Cakes
Sliced Peaches

Tuesday

Baked Mac n Cheese
Green Beans
Mandarin Oranges

Wednesday 
Crock Pot Beef Roast
Zesty Red Potatoes
Carrots

Thursday
Walking Tacos

Friday
Tomato Soup
Grilled Cheese
Fruit Cocktail

When All Else Fails, Trick 'Em

How many of you struggle to get more veggies into your kids? I know there are many of you, because I get so many emails from parents who are "banging their heads" against walls trying to figure out how. I feel for you. I really do. And I know you're saying "But Mrs. E., your kid eats everything and anything under the sun; and you'd be right. But I can still have empathy because I watch friends and loved ones struggle with the picky eater fight all the time. So while it's not something I have to deal with on a daily basis, I understand, I really do.

One of the most common responses I have to this question is "When all else fails. Trick 'em." I know. I know. We shouldn't lie to our kids. We shouldn't deceive them. But I'm sorry, when you are on night five in a row of Junior not taking a single bite of anything green, and you're hoping just a few bites of vegetables find their way inside their little bodies, I'm of the thinking, don't make it harder than you have to. And if that means you hide the green stuff under pasta and homemade cheese sauce, to make it go down a little easier, I say go for it!

This can easily be a meat-free main dish, like I served it. Or it would make a delicious side dish too. Have some leftover rotisserie chicken? Chop that up and add it for a little extra protein. It's such a versatile recipe, you can do a million things with it, each yummier than the last.

If your kids turn their noses up at anything green, this might just be a dream come true. How can they complain about anything, no matter what color it is, when it's mixed with something that looks and tastes like mac n cheese...one of their favorites? You're welcome. 

Baked Cheesy Broccoli and Shells

1 lb. medium shell pasta

3 cups shredded cheddar cheese

2 c. milk

1 TBS butter

2 TBS flour

16 oz. frozen broccoli florets

1/8 tsp. ground nutmeg

Salt and Pepper to taste

Preheat broiler. Spray a 8 x 11 baking dish with nonstick spray. Cook shells according to package directions, to al dente. In a large skillet melt butter. Add flour. Stir and cook about 2 minutes. Slowly add milk. Whisk until smooth. Cook for 4-5 minutes until slightly thickened. Add 2 cups cheese and stir until combined. For best results, stir cheese in a figure 8 pattern. Add salt, pepper and nutmeg. Reduce heat to low/warm. Drain pasta well. Add pasta and broccoli to cheese sauce. Mix well. Turn out into baking dish. Sprinkle with remaining 1/2 c. cheese and extra black pepper. Cook under broiler for 3-4 minutes until cheese melts and golden brown.

Shared on The Country Cook Oct. 3, 2014
Shared at Meal Plan Monday

Welcome To Fall {A Giveaway}

I love supporting small business. I love supporting other moms that find a way to turn a hobby into a little business that they can do from home while they are with their kids. (After all, that's how EMM started many years ago!!) I love supporting friends. So imagine my excitement when I get the chance to do all three in one shot!! 

My friend Kara has started her own Etsy shop, selling the most adorable hand towels, coasters, placemats etc. 

Kara was so kind to offer me a towel to try and then host a giveaway for all of my fans. What a fun way to celebrate the coming of fall! Just look at this absolutely adorable one I chose. Plus it's totally functional. 

I love the large size and the way it absorbs so well. I am kind of addicted to kitchen towels, and I'm really picky too. This one definitely met, and surpassed my expectations. It's my new favorite, hands down.

Want to win two of Kara's towels for your own kitchen? It's easy to enter, easy to win! 

(1) Lucky Winner will receive (2) Towels of his/her choice

To Enter: Visit Kara's Etsy store here. Take a look around and leave a comment telling me which towels you would choose if you win. Leave an email address so I can find you! 

Contest Ends October 9, 2014