Sunday, May 22, 2011

Sweet Potato Au Gratin

This dish is savory and so yummy!  It was a hit at my friend's birthday last night!  xo

4 lb Garnet Yams, Sliced Thinly in the food processor or by hand
3 Large Onions, Sliced thinly in the food processor or by hand
4 C Shredded Gruyere Cheese
1 1/2 C Shredded Romano Cheese
1 1/2 C Shredded Parmesan Cheese
1 t Nutmeg
Salt & Pepper

Preheat oven to 350 degrees.
Spray a 9x13 baking dish with Pam.  Layer 1/3 of the potatoes on the bottom of the baking dish, top with 1/3 of the onions, sprinkle with 1 1/3 C of the Shredded Gruyere, 1/2 C Shredded Romano, 1/2 C Shredded Parmesan, sprinkle with 1/3 t nutmeg, salt and pepper.  Repeat until all ingredients are used.  Bake for 45 minutes to 1 hour or until potatoes are tender.  Can be prepared a day ahead and refrigerated until baking.
Feel free to use any cheese you have and most of all Enjoy!  xo


Braised Vegetables with Balsamic Rosemary Aioli

I first has this dish when we took our daughter to her first day at the Culinary Institute of America, in St. Helena, CA.  They put on an amazing spread for us and this was my favorite part!  I hope you love this easy, tasty dish!  If you don't have the vegetables I list use any that you love.  This recipe can be served cold or warm!  The aioli is great on sandwiches, too! xo

 Aioli 
3/4 C Mayonnaise
3 Garlic Cloves, Minced
1 T Fresh lemon juice
1 T balsamic vinegar
2 T Chopped Fresh Rosemary
2 T Dijon Mustard
Salt & Pepper to taste
Whisk all ingredients in small bowl to blend. Season to taste with salt and pepper.  Aioli can be prepared 1 day ahead. Cover with plastic and refrigerate. 

Preheat oven to 400 degrees.





1 Head Cauliflower, Cut into bite size pieces
2 Lb Asparagus, Ends trimmed and cut on the diagonal into 2 inch pieces
1 Head Radiccho, Sliced in thin wedges

Place cut vegetables into a large bowl.  Toss and season lightly with olive oil and salt and pepper.  Place in an even layer on a large baking sheet.  Bake for 10 minutes until the vegetables are al dente. 

Place back in bowl and toss with 1/2 C aioli.  Taste and add more if needed.  Serve!

I have also used broccholi, colored bell peppers, endive...use the vegetables you like!






Thursday, May 19, 2011

Banana Chocolate Chip Muffins

A great use for those mushy bananas.  You can make bread with this recipe too, bake the bread for 45 minutes to 1 hour. xo

1 C Flour
1/2 C Flax Seed Meal
1 1/2 t Baking Powder
3/4 C Sugar
1/4 t Salt
1 C Ripe Banana, Mashed (2 large bananas)
1 Egg
1/2 Olive Oil
1/4 C Milk
3/4 C Mini Chocolate Chips

Preheat oven to 350 degrees.  Line muffin cups with cupcake liners.  Mix flour, sugar, baking powder and salt in a large bowl.  Mix mashed bananas, egg, melted butter and milk in a medium bowl.  Stir banana mixture into dry ingredients just until blended, don't overmix.  Stir in chocolate chips. 

Divide batter among cupcake liners, filling 3/4 full.  Bake muffins until golden, about 30 minutes.
Enjoy!