Monday, April 7, 2008

Calling all Sweet Potato lovers...

Saturday night, we had some friends over for a BBQ to watch the Final Four tournament. On the menu:

Churrasco, cooked on the grill
Mashed sweet potatoes (recipe to follow)
Homemade pastelitos (recipe below)

My husband and I LOVE sweet potato, but I usually bake them; I decided to make them mashed. While on a hunt for a recipe, I remember a fellow nestie who provided this recipe (sorry I don't recall who it was, but THANKS!). At first glance, I thought it was a bust b/c it looked strange... but boy was I wrong. I am still getting compliments. I made 8 potatoes (for 8 people) but we only ate 1/2 the casserole. So the remaining 1/2 I took to my IL's house Sunday for dinner, and got some more compliments.

You must try it! You won't be disappointed. TIP: The recipe is a bit complicated, so I don't recommend for a weekday meal.

Ruth Chris Mashed Sweet Potato

Sweet potato mixture
3 cups cooked, mashed sweet potato, skins off
1 cup sugar
1/2 teaspoon salt
1 teaspoon vanilla
2 eggs, well beaten
1 stick butter, melted

Crust mixture
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick butter, melted

Boil or steam sweet potatoes, drain, remove skins, set aside.

In a mixing bowl, thoroughly combine the ingredients for the sweet potato mixture. Pour into buttered 9-inch square baking dish. Bake at 350 degrees for 30 minutes or until firm.
Combine crust mixture ingredients in a bowl. Sprinkle surface of baked sweet potato mixture with crust mixture.

Broil briefly, just until crust is brown. Allow to set for at least 30 minutes before serving.

Thursday, April 3, 2008

Sausage and Rice... a lo Cubano!

I love simple meals. My mom recommended this to me, and I needed to try it. Neither my husband nor I are huge fans of the sausage and rice meal, but, I tried it anyways... you never know! Well, it turned out pretty good... and I even brought the leftover to lunch today.

Again, no pictures, but just picture yellow rice with chopped sausages. =) One last thing, I don't know how to make certain words actual links, so I add them separately.

1 package of Spanish sausage (4 links - found in the meat section of the supermarket)
1 can of Vienna sausage
1 cup rice
Olive oil & corn oil
Salt & pepper
Bijol (food coloring -

  • Preheat pan with olive oil at medium. Cut all the sausages into small pieces (about 1/2 in thick). Add to pan to cook (approximately 8-10 min).
  • I prepare the rice in the hitachi ( Add one cup of rice, and 1.5 cups of water. Add salt / pepper for flavor. Add a pinch of bijol for coloring. Add 1 tablespoon of corn oil.
  • When sausages ready, add them to the uncooked rice. Stir well. Set hitachi.
Cooking time: approximately 25 min.

Pretty easy, huh?!