This Sweet Potato and Pineapple Salad is an unusual combination of fruit and vegetable and is the perfect accompaniment to chicken, turkey and pork. Roasting the potatoes and pineapple bring out sweetness and flavor. The sweet potato is the large edible root belonging to the morning-glory family. It is native to the . . . → Read More: Sweet Potato and Pineapple Salad
In keeping with my “don’t tell them it’s good for them or they won’t like it” mantra, I have to admit by removing the crust and substituting low fat cottage cheese and low fat yogurt for the heavy cream, you have a fast, healthy entrée that just happens to be delicious.
Many years ago, . . . → Read More: Crustless Quiche (that’s good for you)
To dice the onion, remove the paper skin and cut them in half from stem end to root end. Lay them down on the flat side. Make 4 or 5 horizontal cuts in the onion as big as you want your dice from the bottom to the top.
. . . → Read More: All About Onions
I encourage you to see the September 16, 2010 blog for important background information and how to photos.
This is what I call a non- recipe recipe. It really doesn’t have measurements, just ingredients.
The chipotle dip takes these onion rings from great to really fabulous.
Onion of your choice Flour Beer Panko Crumbs . . . → Read More: Crispy Fried Onion Rings
For how to pictures, please see the November 22, 2010 post.
2 1/2 pounds sweet potatoes 1/4 cup olive oil 1/4 cup honey 2 tablespoons red wine vinegar 1/2 teaspoon black pepper 1/4 teaspoon salt
Preheat the oven to 350 degrees. Line a jelly roll pan with foil. Spray well. Set aside.
Peel the sweet . . . → Read More: Honeyed Sweet Potatoes
Slice a small onion in half from stem end to top. Place flat on a cutting board and slice into half moons. Heat about 2 tablespoons of oil in a small sauté pan until hot but not smoking. Add the onions and toss to coat them with the oil.Lower the heat immediately and slowly caramelize . . . → Read More: Caramelized Onions