As you can see,
I made several of them.
HAPPY BIRTHDAY TO ANGIE
HAPPY BIRTHDAY TO ANGIE
HAPPY BIRTHDAY DEAR ANGIEEEEEE
NOW GO OUT AND MAKE WHATEVER MEAL YOU WANT AND DIRTY UP THE KITCHEN AND MAKE OTHER PEOPLE CLEAN UP
Actually, that last part is called every day of the week.
And this is the menu I wanted to make. I'd been eyeballing these recipes for a month and finally took time to make them.
1. Twice Baked Sweet Potatoes with Leeks and Sausage
2. Whole Wheat Pasta Salad
3. Blackened Chicken with Jalapeno Rosemary Alfredo Sauce
Doesn't the meal look scrumptious below?
Initially I accidentally typed scumtious. I hope it does NOT look scumtious but instead looks scrumptious to you.
It doesn't look scumtious does it? *cocks head to the right* Nope, scrumptious!
See that Jalapeno Rosemary Alfredo on the Blackened Chicken?
Finger-lickin' good is what that is.
That alfredo also made a great sauce on a panini sandwich the next day too!
I could actually drink the stuff, it was that good.
Must stop talking about that alfredo sauce now, people will think I'm a freak(ier).
Ima share the Sweet Potato recipe today and later today or tomorrow, I will share the Blackened Chicken, Jalapeno Rosemary Alfredo and the pasta recipes. Will try to do this quicker than normal.
OH! OH! OH!
Human Baby Sweet Potato Alert! Human Baby Sweet Potato Alert!!
Doesn't Little Boy Blue look like a
little sweet potato in this picture?
I just want to eat him up, he's so adorable.
Look at those cheeks! Look at those socks!
Someone looks like they're a big eater.
NO! NOT ME!
The cute little sweet potato baby! Sheez.
So these are the fixins for the Twice Baked Sweet Potatoes with Leeks and Sausage.
By the way, this recipe is from the Dec11/Jan12 issue of Fine Cooking magazine.
The sweetness of the potatoes, the savory Italian sausage, and the creamy Gruyere cheese, OH MY GOSH, these are so fantastic!
No kidding, I ate these potatoes for three days straight. You can eat a whole potato as a meal or a half as a side dish.
by Martha Holmberg from Fine Cooking Magazine Dec11/Jan12 issue
Courtesy of www.turnkeyqualitycars.com
Fine Cooking magazine tips: In these comforting stuffed sweet potatoes, fresh herbs, salty sausage, Gruyère, and sour cream are delicious, savory counterpoints to the sweet potatoes and leeks. Serve them as a main dish or as an accompaniment to seared steak or roast chicken. Serves 4 as a main course; 8 as a side dish
4 small sweet potatoes (about 8 oz. each)
1 Tbs. olive oil
1/2 lb. bulk sweet Italian sausage (or link sausage, casings removed)
1 Tbs. unsalted butter
1 lb. leeks, white and light-green parts only, quartered lengthwise and thinly sliced (about 2 cups)
1 tsp. chopped fresh sage
1/4 tsp. chopped fresh thyme
1/2 cup sour cream
1/4 cup grated Gruyère
Magazine tip: Sweet potatoes have thin, delicate skin that tears easily, so don’t scrape too hard when scooping them out. Leaving 1/8 inch of flesh in each shell will keep it from flopping closed.
Position a rack in the center of the oven and heat the oven to 375°F. Line a heavy-duty rimmed baking sheet with parchment or foil. Poke the sweet potatoes a few times with the tip of a knife and arrange them on the baking sheet. Bake until completely tender when pierced in the fattest part with a skewer, 35 to 60 minutes.
Meanwhile, heat the oil in a 10-inch skillet over medium-high heat. Add the sausage, reduce the heat to medium, and cook, breaking it into small bits with the edge of a slotted spoon, until no longer pink, 5 to 6 minutes. Transfer to a plate and set aside.
Pour off all but 1 Tbs. of the fat and add the butter. When it melts, add the leeks, sage, thyme, and 1-1/2 tsp. salt. Cook, stirring stirring, until the mixture just starts to sizzle. Reduce the heat to low and cook, stirring frequently, until the leeks are very soft and starting to turn golden, 10 to 15 minutes.
When the sweet potatoes are cool enough to handle, carefully cut them in half lengthwise and gently scoop the flesh into a medium bowl, leaving about 1/8 inch of flesh in the shells. Mash the scooped flesh with a fork or potato masher until smooth. Stir in the sour cream and 1 tsp. salt. Fold the sausage and leeks into the mashed sweet potato and season to taste with salt.
Position a rack 6 inches from the broiler element and heat the broiler on high. Mound the filling into the potato skins and top with the cheese. Put the potatoes in a 9x13-inch baking dish and broil until the cheese is golden, about 4 minutes. Serve immediately.
So bake up yer sweet potatoes.
A suggestion, oil the outsides of the sweet potatoes with olive oil before baking, it makes the skin a bit crisper for holding the inside goodness that gets whipped up.
Too bad I didn't know this before I made these, but it works fine even if you don't oil them.
Bake until tender.
Look at that skillet full of good stuff left after the sausage was transferred.
This will be part of your base for sauteing the leeks. Along with butter.
Need I elaborate more?
Add the butter, let it melt, then add the leeks, sage, thyme and salt.
Cook until sizzling, then turn down heat and saute until the leeks turn golden, about 10-15 minutes.
Meanwhile, after the potatoes have cooled, cut in half lengthwise and gently scoop out the flesh into a medium bowl.
Make certain to leave a layer of flesh surrounding the skin thick enough to sturdy the shell.
Mash the scooped out potatoes with a fork or potato masher.
(The masher works way better than a fork, the fork was futile. I would have been better off using a toothpick than a fork, that's how frustrating using a fork was.)
Anyhoo add the sour cream and fold in the leeks and sausage mixture. Season with salt and pepper to taste.
If you must, go ahead, grab a spoon and begin eating the filling because IT TASTES SO DARN GOOD! No one will blame or judge you. If they do, just give them a clean spoon and share.
Also do not pick out all the sausage out of the mixture and eat it.
That would be rude.
Mound the filling into the potato skins and top with the Gruyere cheese.
Angie is opening up the tub of shredded Gruyere. Angie is looking around to make sure no one is looking. Angie is now shoveling out a heaping handful of Gruyere and stuffs the whole entire handful of cheese in her mouth like a rabid coon, picking up the few morsels off the floor using the 3 second rule. Angie tosses head back slyly and sinisterly exclaims hahahahahahahahahahah.
Okay, I'm done. Moving on.
Broil the potatoes under the broiler until the cheese is golden brown,
about 4 minutes.
Plate it up and taste creamy yumminess like you've never tasted before.
Then go back into the kitchen where the other Twice Baked Sweet Potatoes are sitting on the tray. Find all those tasty little sausage morsels in each potato and pull them out and pat the cheese back down on top like they were never touched.
Is that gross?
Don't worry, I don't REALLY do that.
:):):) See ya soon!