Fall Foodie: Sweet Potato Crostini

Fall Foodie: Sweet Potato Crostini

Good Morning and Happy Wednesday, everyone!

The work-week is halfway over, and before I jump into what few tasks I set aside for my half day at the office this morning and prepare to head on over to The Big E a little later on today- I wanted to share the first of what I’m sure will be many Fall-inspired recipes I recently cooked up (and will no doubt be revisiting again soon since we are pretty much officially in my favorite season right now!)

Sweet potatoes are probably my favorite vegetable because you can do many different things with them in the kitchen and they always taste delicious. Cut into fries? Added into stews? Turned into a traditional but delightful dessert? They’re fantastic- and very much something I love to cook/bake with this time of year.

These crostini, which are essentially a crispier and slightly smaller-sized take on a loaded baked potato- are the perfect pre-dinner or Game Day snack because you can top them with pretty much anything and they’re guaranteed to be a crowd favorite. For this particular batch- I opted for seasonal flavors that I thought would compliment the potato’s sweetness- but feel free to get experimental!

WHAT YOU’LL NEED:

  • 2 small sweet potatoes
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper
  • Sliced/cubed brie cheese (one piece to top each potato slice.)
  • ½ cup of cooked and crumbled bacon pieces
  • ½ cup of chopped and salted roasted almonds
  • ½ cup of chopped dried cranberries

READY? HERE’S WHAT YOU DO: 

  1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  2. Cut the ends off the sweet potatoes and then cut the potatoes into ¼-inch-thick slices. Brush both sides of the potato slices with olive oil and season with salt and pepper.
  3. Arrange the potato slices on the prepared baking sheet and roast until they are golden brown and crisp, 17 to 20 minutes. Let cool completely.
  4. Top each cooled potato slice with a piece of brie and sprinkles of the toasted almonds, dried cranberries and bacon crumble. You can mix and match here- it’s totally fine!
  5. Serve and enjoy!

I honestly ate so many of these things in one sitting and I’m not ashamed to admit it. They’re so good!

I also read a recipe that topped the potato slices with cream cheese and smoked salmon- which sounded like it might be life-changing- so I may have to incorporate that into the next batch I make, as well!

But before I make another couple dozen of these and before I head off to enjoy my afternoon off- I’ve got some work to do over the next few hours.

As always, I’ll be back on Friday morning- as is tradition!

Enjoy your “Hump Day,” y’all!

xx

– Ashley –

Festive Foodie: Mom’s Corned Beef

Good Morning and Happy Monday, everyone!

I didn’t forget that yesterday was Saint Patrick’s Day when I posted my “Spring Cleaning” update last Friday- but when you live in Massachusetts and St. Paddy’s falls on a weekend- the party sort of extends into the days leading up to and following the actual holiday until everyone eventually gets tired/hungover and collectively decide it’s time to pack it up until next year.

Such was the case this past weekend, which consisted of plenty of Irish breakfasts, brunches, celebratory parades and green-tinted everything. While I managed to avoid overzealous college students chugging green beer and people dressed like leprechauns loudly trying to trace back their family’s lineage to Ireland (as is tradition!)– there was one thing I made it a point not to skip- and that was my mom’s annual corned beef dinner.

My family isn’t Irish enough for it to actually count- but that doesn’t mean we can’t celebrate our Irish friends with a traditional meal of meat and vegetables. I asked my mom for her recipe to share here this week- and although she doesn’t actually measure out anything (it’s all from memory!)– she was kind enough to oblige and give her best “guest-imates” on how much of everything to use.

WHAT YOU’LL NEED:

  • 1 corned beef brisket (point cut or flat cut)
  • 1 bag of red or yellow potatoes
  • 1 bag of carrots (whole or cut)
  • 1 head of green cabbage, shredded
  • 1 cup brown sugar

READY? HERE’S WHAT YOU DO:

  1. Put corned beef in a pot, and cover with water and seasoning (optional.) Boil the corned beef until fork tender.
  2. Add potatoes, carrots and cabbage. Finish boiling under vegetables are tender.
  3. Heat oven to 400°F.
  4. Take the cooked corned beef and place it in a baking pan. Sprinkle the brown sugar on top and bake until the sugar is melted and a little crispy- about 20-25 minutes.
  5. Plate the corned beef with the vegetables and serve.

Now, admittedly the cabbage went right into the garbage because, you know- cabbage is gross– but everything else was delicious! I love tender carrots and potatoes- and the brown sugar that was added to the corned beef gave it a pleasantly surprising sweetness I hadn’t expected.

I hope that all of you who celebrated yesterday are recovering smoothly and that today is as easygoing as possible for you. Naturally, I’m back at work and keeping two steps ahead of everything (or trying to, anyway!) so this morning is all about answering e-mails, voicemails, and prioritizing tasks. Living the dream as always!

Here’s wishing us all a good week ahead. I’ll be back on Wednesday with my weekend recap!

xx

– Ashley –

Breakfast Bites: Mozzarella Meatball Frittata

Good Morning and Happy Monday, everyone!

Another weekend down and another snowstorm to emerge from (relatively) unscathed. Here in New England we got a one-two punch- an overnight storm on Friday/Saturday and another one last night into this morning, Spring may be on the way- but Winter is not going to go down without a fight!

With all the snow, ice, and bitterly cold temperatures- I wanted to cook up something this past weekend that would warm me up from the inside out and keep me fueled for all the shoveling and for getting through my plans that were unfortunately pushed together and sort of rushed with all the weather delays (including helping one of my best friends move to her new house and unpack, stopping in Northampton for theater-related work, and squeezing in some pampering for myself!)

I love a good egg recipe- and frittatas are one of my favorites. This one in particular, which incorporates meatballs and a couple different kinds of cheeses- takes about 20 minutes total to prep and cook- making it perfect for those of you on the go who want a tasty, hassle-free breakfast or brunch dish to serve!

WHAT YOU’LL NEED:

  • 1 tablespoon extra-virgin olive oil, divided
  • 2 cloves garlic, sliced
  • 1 cup grape or cherry tomatoes, halved
  • Fine sea salt and freshly ground black pepper
  • 8 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 2 tablespoons slivered basil leaves
  • ½ pound meatballs (cut in half if more than 1 inch in diameter)
  • 4 ounces mozzarella, preferably fresh, cut into ½-inch chunks

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 425°F.
  2. In a large ovenproof and preferably nonstick skillet, heat ½ tablespoon of the olive oil over medium-high heat. Add the garlic and cook for 30 seconds, then add the tomatoes and a pinch of salt. Cook, stirring once or twice, until the tomato juices are viscous and glossy, about 2 minutes. Pour the tomatoes onto a plate and use a silicone spatula to scrape any sticky tomato juices onto the plate as well.
  3. Whisk the eggs until well blended, then mix in the Parmesan and basil. Season with salt and pepper.
  4. Heat the remaining ½ tablespoon olive oil in the skillet over medium-high heat. Place the meatballs in the pan, cut sides down if they have been halved. Evenly sprinkle in the tomatoes. Pour in the egg mixture, using a fork to evenly redistribute the tomatoes or basil if necessary. Sprinkle the mozzarella evenly across the top. Cook until the edge of the frittata starts to set, then use a silicone spatula to pull the cooked egg away from the side of the pan a bit, letting the raw egg flow behind it. Repeat a few times and cook until the eggs are almost set around the perimeter of the pan, about 5 minutes.
  5. Place the pan in the oven and bake until the eggs are just set in the center and the top is dappled with toasty brown patches, about 5 minutes. Turn on the broiler and broil for 1 minute to help set the top and to foster bubbly, toasted cheese bites.
  6. Remove the skillet from the oven. The frittata is easiest to remove from the pan after resting for 5 minutes. Slide the spatula underneath to loosen, then cover the skillet with a large plate or pizza pan and invert the frittata onto it. Flip the frittata one more time onto a serving plate or cutting board so it is right side up.

You know a recipe is good when my brother- a somewhat picky eater who happened to stop by shortly after I’d prepared this- really liked it! It’s filling and loaded with so many delicious flavors (the tomato and garlic stand out to me the most) that work wonderfully together.

Next time I prepare this, I think I may incorporate some red pepper and maybe some onion, as well- just to add more vegetables to the mix!

And now, with a new week just starting- I’m off to shovel, try to get some work done at my office, probably shovel some more- and then curl up with a hot cup of tea and a good book a little later on tonight!

Stay warm out there, everyone- and enjoy your Monday!

xx

– Ashley –

Dinner For Two: 30-Minute Beef Stroganoff

Good Morning and Happy Monday, everyone!

As we an embark on this “week of love” with Galentines Day, Valentines Day, and the latest spin on the holiday- Palentines Day (falling on Wednesday, Thursday and Friday, respectively)– I thought it’d be fun to share some holiday-inspired posts throughout the next few days.

The first, and one of my favorites- is a super quick and easy recipe you can whip up with just a few ingredients and within a half hour to share with your love, your date, your lady-friends- or your friends in general before you light some candles and gather around to watch a romantic comedy together…

… Or whatever you do to celebrate these sorts of holidays (mine involves a little more beer and little more “Mystery Science Theater 3000”- but to each their own!)

WHAT YOU’LL NEED:

  • 1 stick unsalted butter, divided
  • 2 pounds beef tenderloin, halved lengthwise and cut into ½-inch strips
  • Kosher salt and freshly ground black pepper
  • 3 shallots, minced
  • 2 garlic cloves, minced
  • 1 quart button mushrooms, sliced
  • 1½ cups beef broth
  • 1½ tablespoons Dijon mustard
  • ½ cup sour cream
  • ¼ cup fresh chopped fresh parsley
  • 1 pound pappardelle (FYI – I used egg noodles this time around!)
  • ¼ cup chopped fresh dill

READY? HERE’S WHAT YOU DO:

  1. In a large pot, melt 3 tablespoons of the butter over medium heat. Season the beef with salt and pepper.
  2. Working in batches, add the beef to the pot in a single layer and sear until browned on both sides, about 1½ minutes per side. Transfer the beef to a plate.
  3. Add another 3 tablespoons of the butter to the pot and melt over medium heat. Add the shallots and garlic; sauté until fragrant, about 1 minute.
  4. Stir in the mushrooms and sauté until tender, about 5 minutes. Stir in the beef broth and the mustard. Bring to a simmer over medium-low heat.
  5. Simmer until the liquid reduces into a thick sauce and the mushrooms are very tender, 8 to 10 minutes.
  6. Stir in the beef and continue to simmer until the beef is tender, about 3 minutes. Stir in the sour cream and parsley.
  7. Bring a large pot of salted water to a boil and cook the pappardelle according to the package instructions. In a large bowl, toss the pappardelle with the remaining 2 tablespoons butter; season with salt and pepper.
  8. To serve, top the pappardelle with the beef stroganoff and dill.

Loaded with savory flavors and with each portion being filling and beyond satisfying- this dinner is a convenient and delicious spin on a favorite that typically takes a lot longer to prepare- making it perfect for busy Gal/Val/Palentines Day plans!

It’s a lot of fun to prepare together, too- so why not get your significant other or your friends in on the process with you? Cooking a meal together is a great bonding experience, after all!

And now, with Monday morning underway- I’ve got to buckle down and get some work done today- and tonight it’s all about meetings and meetups with friends!

Here’s wishing you all a wonderful start to your week! See you all again on Wednesday!

xx

– Ashley –

Cozy Cooking: Smoked Gouda Potato Pancakes

Good Morning and Happy Friday, everyone! We made it to another weekend- and considering I almost *didn’t* make it to the weekend- I’m very grateful.

Last night, while en route to visit a friend for a pre-birthday dinner celebration since I won’t see them on my actual birthday- I was hit from behind by a woman speeding on the highway who failed to slow down for the line of traffic I had been stopped and waiting in. The collision caused some serious damage to the back of my car, and unbeknownst to me until later on when I attempted to get myself and my vehicle home safely- some even worse damage to my tires.

What made it worse was that when I went to pull over to exchange information and see if she was okay- she went around me and took off. The impact had caused my stuff to go flying around the inside of my car- so I didn’t get a photo of her car, her license plate, etc. It was a hit and run- and now I’m dealing with the fallout, the appraisal process, and a very sore back. I hope wherever she is- she steps on a Lego block.

I digress. I’m thankful it wasn’t worse- and even though I’m in some pain right now- I’m especially thankful it seems to be a superficial injury.

___________________________

We’re expecting a significant amount of snowfall here in New England this coming weekend, which means a couple of things- the supermarkets are going to be like something out a post-apocalyptic horror movie with people fighting for the last of the bread and milk (it’s a Northeast thing) and I am more than likely going to be spending a considerable amount of time indoors while the roads are cleared.

I’ve already done my grocery shopping for the next couple of weeks- so I’m ready for anything- and I know of at least one Winter-friendly, warming dish I can whip up if I don’t lose power! These Gouda-loaded potato pancakes are crispy, cheesy, super filling- and can make even the coldest climate feel a little more cozy and comfortable.

Best of all? They’re super easy and fast to make! I did a trial run of these earlier this week- and they came out fantastic!

WHAT YOU’LL NEED:

  • 1 lbs. russet potato, peeled
  • 1 small onion, peeled
  • ¼ cup flour
  • ¾ cup shredded smoked Gouda cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Grapeseed oil, as needed
  • Sour cream
  • Sliced green onions

READY? HERE’S WHAT YOU DO:

  1. Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
  2. Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
  3. In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten.
  4. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels.
  5. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded Gouda, if desired.

I could eat these pancakes every day for the rest of my life and never get sick of them. They’re like thicker, cheesier hash browns and are perfect for breakfast, lunch- or dinner!

Prior to the snowfall, I’ll be finishing up some things/loose ends in regards to my car accident and icing/applying a heating pad to my back to alleviate my pain. This coming Tuesday is my birthday- and depending on the weather and if I have a car or not- we’ll see what ends up happening for a celebration!

I hope you all have a wonderful, warm and safe weekend. If you’re from my neck of the woods- be careful driving and shoveling!

See you all next week!

xx

– Ashley –