Bad Brad's BBQ
BBQ NACHOS 4 oz. Tortilla Chips 12 oz cup. Shred Cheddar 1.5 oz. Sweet BBQ Sauce 1.5 oz. Ranch Melt cheese 3 oz. Pulled Chicken 1.5 oz. Jap Sauce 1.5 oz. Sweet BBQ 1/4 c. Scallion 1 oz. Chopped Bacon 1.5 oz. Ranch Place chips on a precut aluminum foil and spread thin.,all sauces need to be in a squeeze bottle our use a spoon to create lines of sauce. Spread cheese over chips. Apply bbq sauce and ranch using thin lines and go end to end on chips. Place chips with cheese and sauce into a preheated oven at 400. Cook until cheese is melted. Pull out add shredded chicken to cover the cheese and finish with remaining sauces and do the same style lines going end to end. Finish with scallions and bacon sprinkled over and enjoy.
BBQ NACHOS 4 oz. Tortilla Chips 12 oz cup. Shred Cheddar 1.5 oz. Sweet BBQ Sauce 1.5 oz. Ranch Melt cheese 3 oz. Pulled Chicken 1.5 oz. Jap Sauce 1.5 oz. Sweet BBQ 1/4 c. Scallion 1 oz. Chopped Bacon 1.5 oz. Ranch Place chips on a precut aluminum foil and spread thin.,all sauces need to be in a squeeze bottle our use a spoon to create lines of sauce. Spread cheese over chips. Apply bbq sauce and ranch using thin lines and go end to end on chips. Place chips with cheese and sauce into a preheated oven at 400. Cook until cheese is melted. Pull out add shredded chicken to cover the cheese and finish with remaining sauces and do the same style lines going end to end. Finish with scallions and bacon sprinkled over and enjoy.
Celebrating National Spaghetti Day with Carrabba’s Italian Grill in Sterling Heights
Recipe for the Pomodoro Sauce that is used in the Spaghetti and Meatballs: POMODORO Makes about 1 quart INGREDIENTS • 1 Yellow onion, finely chopped • ¼ cup extra-virgin olive oil • 4 garlic cloves, minced • 1 can (28 ounces) whole tomatoes in juice • Kosher salt and freshly ground black pepper • ¼ cup coarsely chopped fresh basil INSTUCTIONS 1. Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute. 2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper. 3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using). TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers. Spaghetti and Meatballs is the ultimate weeknight family dinner — quick, easy, and picky eater-approved! And one of the perfect days to enjoy this pasta favorite is today, National Spaghetti Day! To celebrate, Carrabba’s Italian Grill is showing viewers how to prepare this delicious recipe – including their Pomodoro sauce – Carrabba’s founder’s family tomato sauce recipe. They also have these spaghetti tips to share: • Don’t crowd your spaghetti, let it swim. • Allow 1 gallon of water for every pound of pasta. • Bring your water to a full boil before adding salt. Salt dissolves better in hot water. • To keep your spaghetti from sticking together, give it a good stir to be sure it isn’t clumping as soon as it is added to the water. • The only way to really tell when spaghetti is done is to steal a piece from the pot and taste it! • Add meatballs to make it a heartier dish! For more information or to find your nearest Carrabba’s Italian Grill, visit www.carrabbas.com.
Recipe for the Pomodoro Sauce that is used in the Spaghetti and Meatballs: POMODORO Makes about 1 quart INGREDIENTS • 1 Yellow onion, finely chopped • ¼ cup extra-virgin olive oil • 4 garlic cloves, minced • 1 can (28 ounces) whole tomatoes in juice • Kosher salt and freshly ground black pepper • ¼ cup coarsely chopped fresh basil INSTUCTIONS 1. Combine the onion in a medium saucepan over medium heat. Cook, stirring occasionally, until the onion is golden brown and just beginning to caramelize, about 12 minutes. Add the garlic and stir until fragrant, about 1 minute. 2. Pour the tomatoes and their juices into a bowl. Crush the tomatoes between your fingers. Pour the tomatoes and their juices into the saucepan and bring to a simmer. Reduce the heat to medium-low. Simmer, stirring often, until the tomato juices have thickened and the sauce has reduced slightly, about 20 minutes. Season with salt and pepper. 3. Remove from the heat. Sprinkle the basil over the sauce and cover with the lid. Let stand for 5 minutes. Stir in the basil. (The sauce can be cooled, covered, and refrigerated for up to three days. Or freeze for up to 2 months and thaw overnight in the refrigerator before using). TIP: To avoid bruising the basil, tare the leaves into pieces with your fingers. This will also leave you with basil-scented fingers. Spaghetti and Meatballs is the ultimate weeknight family dinner — quick, easy, and picky eater-approved! And one of the perfect days to enjoy this pasta favorite is today, National Spaghetti Day! To celebrate, Carrabba’s Italian Grill is showing viewers how to prepare this delicious recipe – including their Pomodoro sauce – Carrabba’s founder’s family tomato sauce recipe. They also have these spaghetti tips to share: • Don’t crowd your spaghetti, let it swim. • Allow 1 gallon of water for every pound of pasta. • Bring your water to a full boil before adding salt. Salt dissolves better in hot water. • To keep your spaghetti from sticking together, give it a good stir to be sure it isn’t clumping as soon as it is added to the water. • The only way to really tell when spaghetti is done is to steal a piece from the pot and taste it! • Add meatballs to make it a heartier dish! For more information or to find your nearest Carrabba’s Italian Grill, visit www.carrabbas.com.
Chef Bobby’s Deluxe Mashed Potato au Gratin
Mashed Potato Base: • 6 large russet potatoes, peeled and quartered • 3 tablespoons kosher salt • 1/2 cup cold unsalted butter, cut in pieces • salt to taste • 1 pinch cayenne • 3/4 cup milk • 4 ounces Comte, Gruyere, or Cheddar cheese, shredded Au Gratin Potato Topping: • 4 large russet potatoes, peeled and halved • 2 teaspoons kosher salt • freshly ground black pepper to taste • 2 tablespoons melted butter • 2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded • 1/2 cup grated Parmigiano-Reggiano cheese Directions 1. Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish. 2. For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well. 3. Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth. 1. Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper. 2. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 3. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 4. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 5. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 6. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 7. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 1. Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.
Mashed Potato Base: • 6 large russet potatoes, peeled and quartered • 3 tablespoons kosher salt • 1/2 cup cold unsalted butter, cut in pieces • salt to taste • 1 pinch cayenne • 3/4 cup milk • 4 ounces Comte, Gruyere, or Cheddar cheese, shredded Au Gratin Potato Topping: • 4 large russet potatoes, peeled and halved • 2 teaspoons kosher salt • freshly ground black pepper to taste • 2 tablespoons melted butter • 2 ounces Comte cheese, Gruyere cheese, or Cheddar cheese, shredded • 1/2 cup grated Parmigiano-Reggiano cheese Directions 1. Preheat the oven to 450 degrees F (230 degrees C). Butter a 13x9-inch baking dish. 2. For the mashed potato, add quartered russet potatoes to a pot with 3 tablespoons salt and enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat to medium and simmer until tender when pierced with a sharp knife, but not falling apart, 15 to 20 minutes. Drain very well. 3. Return potatoes to the pot, and mash until almost smooth. Add butter, salt, and cayenne. Mash until smooth. 1. Add milk and the 4 ounces shredded cheese, and mash and mix until evenly combined. Spread evenly into the prepared baking dish, and smooth the top. Season the top with salt and freshly ground black pepper. 2. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 3. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 4. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 5. For the au gratin potato layer, slice each half potato into 1/8-inch slices. 6. Fan the potato out slightly at an angle, and place on top of mashed potatoes. Repeat with remaining potato halves to cover the surface, creating 4 rows across by 2 potato halves long, using 8 halves total. Depending on the size of potato and dish, you may have to adjust the layout to cover. 7. Generously salt sliced potatoes, and brush generously with melted butter. Scatter the 2 ounces shredded cheese on top, and finish with grated Parmigiano-Reggiano. 1. Bake in the preheated oven until sliced potatoes on top are tender when pierced with a knife, about 1 hour.
Yellow Light Coffee and Donuts
Yellow Light Donuts 14447 E. Jefferson Avenue, Detroit Monday - Friday: 7 a.m. to 2 p.m. Saturday & Sunday: 8 a.m. to 3 p.m. yellowlightdetroit.com
Yellow Light Donuts 14447 E. Jefferson Avenue, Detroit Monday - Friday: 7 a.m. to 2 p.m. Saturday & Sunday: 8 a.m. to 3 p.m. yellowlightdetroit.com
Chef Bobby's Wine Cellar
Chef Bobby's Wine Cellar
Chef Bobby's Wine Cellar
Chef Bobby’s Butternut Squash Pasta
Chef Bobby’s Butternut Squash Pasta Ingredients • 1 butternut squash weighing about 2 1/2 pounds • 1 pound pasta • 1 tablespoon extra virgin olive oil • 1/3 cup chopped shallots or onions • 1/4 cup packed, freshly grated Parmesan cheese • 1/3 sour cream or heavy Cream or coconut milk • pinch of grated nutmeg • 1 tablespoon chopped parsley, for garnish • 1 teaspoon salt, more to taste • Pepper, to taste • Water as needed to thin the sauce, about 1 cup Bake the butternut squash: Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Sauté the shallots: in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes. Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little coconut milk or more water. • Add sour cream or coconut milk or cream and heat until warm: Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil. Cook pasta in boiling salted water: Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. Do not over cook pasta. Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. I sautéed sage leaves for a garnish and sprinkled hot pepper seeds. Of course more Parmesan. Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS
Chef Bobby’s Butternut Squash Pasta Ingredients • 1 butternut squash weighing about 2 1/2 pounds • 1 pound pasta • 1 tablespoon extra virgin olive oil • 1/3 cup chopped shallots or onions • 1/4 cup packed, freshly grated Parmesan cheese • 1/3 sour cream or heavy Cream or coconut milk • pinch of grated nutmeg • 1 tablespoon chopped parsley, for garnish • 1 teaspoon salt, more to taste • Pepper, to taste • Water as needed to thin the sauce, about 1 cup Bake the butternut squash: Preheat the oven to 350°F. Cut the butternut squash lengthwise in half and scoop out the guts and seeds and discard them (or save the seeds and toast them). Pour 1/4 cup of water into a baking dish and place the butternut squash halves cut side down. Bake for 40 minutes or until a fork easily pierces the squash. Allow to cool for 10 minutes. Scoop out the squash flesh from the skins and put into a blender. Discard the skins. Sauté the shallots: in the olive oil over medium heat in a small skillet until just beginning to brown, about 2-3 minutes. Purée in blender: Add the shallots to the blender. Add 1 cup water, the parmesan, 1 teaspoons salt and 1/8 teaspoon nutmeg and blend until smooth. Taste and add more salt if needed. If the sauce is too thick, thin it with a little coconut milk or more water. • Add sour cream or coconut milk or cream and heat until warm: Pour the sauce into a small pot set over low heat. Mix in the sour cream and warm it through. Do not let the sauce boil. Cook pasta in boiling salted water: Fill a pot with water and salt (1 tablespoon of salt for every 2 quarts of water). Set over high heat to bring to a hard boil. Add the pasta and cook at a hard boil, uncovered until al dente. Do not over cook pasta. Mix cooked pasta with sauce: When the pasta is ready, drain and put it into a bowl. Mix with a little of the sauce and serve. Add a dollop of additional sauce and some parsley right when you bring it to the table. I sautéed sage leaves for a garnish and sprinkled hot pepper seeds. Of course more Parmesan. Chef Bobby Nahra Encore Catering & Banquets Freedom Hill Banquet & Events The Blossom Heath Inn HOOK SCS
Good Times on the Ave whips up new lamb bite, offers new menu options
Lamb bites recipe: 1 lb. ground lamb 2 tablespoons of chopped garlic 2 tbsp. of fresh thyme 2 tbsp. of fresh margarine teaspoon of Maggie seasoning. Onions. Bean sprouts. Red and yellow peppers. 1.) Sauté garlic, onions, shallots, bean sprouts, red pepper and yellow pepper. 2.) Deglaze with red wine. 3.) Sauté to golden brown. 4.) Garnish with crispy wontons. Lamb Egg Rolls 1 lb. ground lamb. 2 cups of mozzarella cheese. Half cup of Mexican mix cheese. 2 tablespoons of chopped garlic 2 tbsp. of fresh margarine teaspoon of Maggie seasoning. Onions. 1.) Sautee ground lamb meat, garlic, onion and shallots. 2.) Add Maggie seasoning salt and pepper to taste. 3.) Let cool. 4.) Mix in mozzarella cheese, parmesan cheese, and Mexican mix cheese. 5.) Wrap and deep fry until golden brown.
Lamb bites recipe: 1 lb. ground lamb 2 tablespoons of chopped garlic 2 tbsp. of fresh thyme 2 tbsp. of fresh margarine teaspoon of Maggie seasoning. Onions. Bean sprouts. Red and yellow peppers. 1.) Sauté garlic, onions, shallots, bean sprouts, red pepper and yellow pepper. 2.) Deglaze with red wine. 3.) Sauté to golden brown. 4.) Garnish with crispy wontons. Lamb Egg Rolls 1 lb. ground lamb. 2 cups of mozzarella cheese. Half cup of Mexican mix cheese. 2 tablespoons of chopped garlic 2 tbsp. of fresh margarine teaspoon of Maggie seasoning. Onions. 1.) Sautee ground lamb meat, garlic, onion and shallots. 2.) Add Maggie seasoning salt and pepper to taste. 3.) Let cool. 4.) Mix in mozzarella cheese, parmesan cheese, and Mexican mix cheese. 5.) Wrap and deep fry until golden brown.
Recipe: Wild Boar and Porcini Mushroom Ragu
It's that time of year when home-style cooking with heavier, heartier foods are in season.
It's that time of year when home-style cooking with heavier, heartier foods are in season.
Wild Boar and Porcini Mushroom Ragu
Andiamo Executive Chef Jim Oppat stopped by to show us their Wild Boar and Porcini Mushroom Ragu.
Andiamo Executive Chef Jim Oppat stopped by to show us their Wild Boar and Porcini Mushroom Ragu.
Chef Matt from Dorsey College?s Culinary Program shares secrets for a stress free holiday meal
Chef Matt from Dorsey College?s Culinary Program shares how to take it easy while getting the holiday meal served.
Chef Matt from Dorsey College?s Culinary Program shares how to take it easy while getting the holiday meal served.
Thomas Magee's & Covenant House Michigan host whiskey tasting to raise money for homeless youth
Thomas Magee's and Covenant House Michigan team up for a special whiskey and cocktail tasting fundraiser to support homeless youth.
Thomas Magee's and Covenant House Michigan team up for a special whiskey and cocktail tasting fundraiser to support homeless youth.
Making lasagna with Wixom Station
Wixom Station is located on Pontiac Trail in Wixom. For more, visit wixomstation.com.
Wixom Station is located on Pontiac Trail in Wixom. For more, visit wixomstation.com.
Firebird Tavern opens second location in Troy
Who says you can't keep chowing down on food after Thanksgiving? Here's the perfect excuse for anyone whose feeling guilty: Firebird Tavern prepares its guest-favorite Chicken Pot Pie that will be available at the brand's new location in Troy.
Who says you can't keep chowing down on food after Thanksgiving? Here's the perfect excuse for anyone whose feeling guilty: Firebird Tavern prepares its guest-favorite Chicken Pot Pie that will be available at the brand's new location in Troy.
Louisiana Creole Gumbo cooks up a hearty jambalaya
Jambalaya 2 tbsp oil 2 lbs diced boneless chicken breast or thighs, whichever you prefer 1 lb diced sausage of choice 1 14 oz can diced tomatoes with juice 1 bell pepper, diced 1 onion, diced 2 celery ribs, diced 2 tbsp minced garlic 3-4 cups of chicken broth 3 tbsp Cajun seasoning 3 cups uncooked rice 1. In a large, heavy bottom pan, heat oil over medium heat. 2. Add sausage to oil, cooking until just beginning to brown, about 4 mins. 3. While sausage is browning, add 1 tbsp Cajun seasoning to chicken, mixing thoroughly. 4. Remove sausage from pan, scrape up browned bits at the bottom and add onions, peppers, and celery. Cook until slightly fragrant. 5. Add chicken, cooking on both sides until just browned, about 5 mins. 6. Add garlic, cooking about 1 minute, just until fragrant. 7.Add dry rice and stir thoroughly to incorporate. Add remaining seasonings and stir constantly, about 1 min. This step ensures flavor is distributed throughout the dish. 8. Add diced tomatoes, cooked sausage, and enough broth to cover rice. 9. Turn heat to medium-low and allow jambalaya to simmer until liquid is absorbed, adding more broth as necessary. Jambalaya is done when rice is perfectly fluffy.
Jambalaya 2 tbsp oil 2 lbs diced boneless chicken breast or thighs, whichever you prefer 1 lb diced sausage of choice 1 14 oz can diced tomatoes with juice 1 bell pepper, diced 1 onion, diced 2 celery ribs, diced 2 tbsp minced garlic 3-4 cups of chicken broth 3 tbsp Cajun seasoning 3 cups uncooked rice 1. In a large, heavy bottom pan, heat oil over medium heat. 2. Add sausage to oil, cooking until just beginning to brown, about 4 mins. 3. While sausage is browning, add 1 tbsp Cajun seasoning to chicken, mixing thoroughly. 4. Remove sausage from pan, scrape up browned bits at the bottom and add onions, peppers, and celery. Cook until slightly fragrant. 5. Add chicken, cooking on both sides until just browned, about 5 mins. 6. Add garlic, cooking about 1 minute, just until fragrant. 7.Add dry rice and stir thoroughly to incorporate. Add remaining seasonings and stir constantly, about 1 min. This step ensures flavor is distributed throughout the dish. 8. Add diced tomatoes, cooked sausage, and enough broth to cover rice. 9. Turn heat to medium-low and allow jambalaya to simmer until liquid is absorbed, adding more broth as necessary. Jambalaya is done when rice is perfectly fluffy.
For the Love of Cheesecake stops by the Fox 2 kitchen for a Lions Game Day preview
For the Love of Cheesecake will bring its signature sweet potato cheesecake recipe to Ford Field on Thanksgiving Day.
For the Love of Cheesecake will bring its signature sweet potato cheesecake recipe to Ford Field on Thanksgiving Day.
How to make spatchcock turkey with Chef Jeff
Chef Jeff is a master at Thanksgiving cooking and his restaurant J. Baldwins is the place to enjoy his delicacies. See why here:
Chef Jeff is a master at Thanksgiving cooking and his restaurant J. Baldwins is the place to enjoy his delicacies. See why here:
Embracing fall's chill with Westview Orchards
Westview Orchards, located off of 30 Mile Road and Van Dyke in Washington Township, and its co-owner Katrina Roy made an appearance on FOX 2 with a recipe for Winter Squash Casserole.
Westview Orchards, located off of 30 Mile Road and Van Dyke in Washington Township, and its co-owner Katrina Roy made an appearance on FOX 2 with a recipe for Winter Squash Casserole.
Fork N' Pint Waterford debuts their new winter menu items
Fork N' Pint debuts their new end of fall and winter menu items. See the menu for yourself at forknpintcasslake.com
Fork N' Pint debuts their new end of fall and winter menu items. See the menu for yourself at forknpintcasslake.com
Good Cakes & Bakes stops by the Fox 2 kitchen to bake sweet potato chess pie
Sweet Potato Chess Pie (this recipe can only be double; 4 pies) Ingredients ? 1 cup unsalted butter room temperature ? 3 cup granulated sugar ? 6 large eggs ? 4 teaspoons yellow cornmeal ? 2 teaspoon all-purpose flour ? 0.5 teaspoon ground cinnamon ? 2 teaspoon vinegar ? 2 teaspoon pure vanilla extract ? 3 cups mashed sweet potatoes About 3-4 1/2 medium sized sweet potatoes peeled, diced, boiled until tender and mashed ? 2 prepared pie crust in pie pan Instructions ? Preheat oven to 350 degrees. ? Beat butter and sugar together on high until light and fluffy (about 4-5 minutes). ? Add eggs one at a time and mix together until well incorporated. ? Next add cornmeal, flour, cinnamon, vinegar and vanilla and finally slowly add mashed sweet potatoes into batter and beat until completely smooth. ? Pour batter into prepared pie shell and bake for 45-50 minutes. ? Cool for at least 4 hours and serve.
Sweet Potato Chess Pie (this recipe can only be double; 4 pies) Ingredients ? 1 cup unsalted butter room temperature ? 3 cup granulated sugar ? 6 large eggs ? 4 teaspoons yellow cornmeal ? 2 teaspoon all-purpose flour ? 0.5 teaspoon ground cinnamon ? 2 teaspoon vinegar ? 2 teaspoon pure vanilla extract ? 3 cups mashed sweet potatoes About 3-4 1/2 medium sized sweet potatoes peeled, diced, boiled until tender and mashed ? 2 prepared pie crust in pie pan Instructions ? Preheat oven to 350 degrees. ? Beat butter and sugar together on high until light and fluffy (about 4-5 minutes). ? Add eggs one at a time and mix together until well incorporated. ? Next add cornmeal, flour, cinnamon, vinegar and vanilla and finally slowly add mashed sweet potatoes into batter and beat until completely smooth. ? Pour batter into prepared pie shell and bake for 45-50 minutes. ? Cool for at least 4 hours and serve.
Recipe: Hazel's carrot coconut soup
This week's Meatless Monday features a carrot coconut soup from Hazel's in Birmingham.
This week's Meatless Monday features a carrot coconut soup from Hazel's in Birmingham.