Sweet Balsamic Glazed Pork Loin

I have already explained my love of crock pots for summer meals, so I won't get into that again.  Instead I will just drool over the glaze/sauce for this pork.  It has a nice sweetness to it with the underlying tang of the balsamic vinegar.  The delicious contrast of the two makes the sauce practically drinkable.  And of course, slow cooking the pork so it is super tender doesn't hurt either.

Sweet Balsamic Glazed Pork Loin

Number of Servings: 6 to 8
Time to Prepare: 6 hours 20 minutes to 8 hours 20 minutes

• 2 lb pork loin roast, trimmed of large fat pockets
• 1 tsp sage
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 clove garlic, minced
• 1/2 cup water
• 1/2 cup brown sugar
• 1 Tbsp cornstarch
• 1/4 cup balsamic vinegar
• 1/2 cup additional water
• 2 Tbsp soy sauce

In a small bowl, combine the sage, salt, pepper and garlic. Rub the spices all over the roast. Place the pork roast in the slow cooker and pour in 1/2 cup of water. Cover and cook on low for 6-8 hours.

Near the end of the cooking time for the roast, combine the brown sugar, cornstarch, balsamic vinegar, additional 1/2 cup water, and soy sauce in a small saucepan and bring the mixture to a boil, then reduce and let the mixture simmer, stirring occasionally, until it thickens.

Remove the pork from the slow cooker, shred and place on a platter or plate. Drizzle the glaze over the pork and serve.

Source: Mel's Kitchen Cafe
Produce Used: Garlic

Grilled Lime Coconut Chicken with Coconut Rice

Guys. Have you ever made rice with coconut milk before?  It is amazing.  Seriously one of my favorite things ever.  It has a somewhat subtle coconut flavor, but even beyond that it has this beautiful almost creaminess to it.  I don't know how to describe it sufficiently, so basically you just need to try it.  Paired with this scrumptious grilled chicken and sauce, you can't lose.


Grilled Lime Coconut Chicken with Coconut Rice

Number of Servings: 4
Time to Prepare: 2 Hours 30 Minutes (or more, depending on marinating time)

• 3 Tbsp olive oil
• 2 Tbsp lime juice
• 2 tsp lime zest
• 1 tsp cumin
• 1 1/2 tsp coriander
• 2 Tbsp soy sauce
• 1/2 tsp salt
• 2 Tbsp sugar
• 2 tsp curry powder
• 1/2 cup coconut milk
• pinch of cayenne pepper
• 2 pounds chicken breast
• 1/4 cup chopped cilantro

• 1 cup uncooked rice (Jasmine is best, but regular white rice works)
• 1 cup coconut milk
• 1 cup water
• 1/2 tsp salt

In a large liquid measuring cup or medium bowl, whisk together the oil, lime zest, lime juice, cumin, coriander, soy sauce, salt, sugar, curry powder, coconut milk, and cayenne pepper. Place the chicken in a large ziploc bag and pour the marinade over the chicken. Seal the bag and refrigerate for at least 2 hours and up to 8 hours.

For the coconut rice, bring the rice, coconut milk, water, and salt to a simmer in a medium saucepan. Cover, reduce the heat to low and simmer for 15-16 minutes until the liquid is mostly evaporated. remove from the heat and let stand for 10 minutes before fluffing with a fork and serving.

Preheat grill to medium-high heat. Grill the chicken for 6-7 minutes per side (actual time will depend on the thickness of the chicken). While the chicken is cooking, pour the marinade into a small or medium saucepan. Bring the mixture to a rolling boil and boil for 10 minutes, stirring occasionally.
Place the grilled chicken on a serving platter or plate. Drizzle with sauce (reserve the remaining sauce to serve separately) and sprinkle fresh cilantro over the top.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Lime, cilantro

Breakfast Lasagna

My husband has a great cousin who is one of the most interesting women I've ever met.  Her husband is a chef who created this awesome seasoning that we love to use (Heaven's Seasoning....this is not a paid promotion or anything, we just really love it).  She was a forensic pathologist before retiring, but she also loves to cook and every time we visit them we get to try the most fun, different recipes (hello, frozen s'mores) and this breakfast lasagna she made was a huge hit. 

Breakfast Lasagna

Number of Servings: 9-12
Time to Prepare: 1 hour 30 minutes

• 1 pound bacon
• 1 large onion, chopped
• 1/3 cup flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 4 cups milk
• 12 lasagna noodles, cooked and drained
• 12 hard-cooked eggs, sliced
• 2 cups (8 oz) shredded Swiss cheese
• 1/3 cup grated Parmesan cheese
• 2 tsp dried parsley or 2 Tbsp minced fresh parsley

Preheat oven to 400 degrees. Lay bacon on two sheet pans and bake for 12-15 minutes until crisp, rotating pans halfway through.  Remove bacon to paper-towel lined plate and pour bacon drippings into a large skillet.

Turn oven down to 350 degrees.

In the bacon drippings, saute onion until tender.  Stir in flour, salt, and pepper until blended.  Gradually stir in milk and whisk until smooth.  Bring to a boil; cook and stir for 2 minutes.  Remove from heat.

Spread 1/2 cup of the sauce in a greased 9x13 pan.  Layer with four noodles, a third of the eggs and bacon, a third of the Swiss cheese, and a third of the remaining sauce.  Repeat layers twice.  Sprinkle with Parmesan cheese. Bake, uncovered, for 35-40 minutes or until bubbly.  Sprinkle with parsley.  Let stand 15 minutes before cutting.

Source: adapted recipe from my husband's cousin, Lindsay
Produce Used: Onion, parsley

Greek Quinoa Salad

It took me a while to get on the quinoa train.  I had tried it a few years ago in a salad and just did not really care for it at all, but my husband loved.  He has been trying to persuade me to try quinoa recipes since then and I held out, but a few months ago I tried a few different recipes and have really started to like it.  I have a handful of quinoa recipes in the regular rotation now, but this one is definitely our favorite.  It makes a great side, but honestly we usually eat it as a main dish.  Either way, it is great.

Greek Quinoa Salad

Number of Servings: 5-6 as a main dish
Time to Prepare: 20 minutes

• 1 cup uncooked quinoa
• 2 cups water
• 1-2 chicken breasts, cooked and shredded (if they are big, 1 is plenty)
• 4 roma tomatoes, chopped
• 2 cups spinach, chopped
• 1/3 cup finely chopped red onion
• 1/4 cup lemon juice
• 1/4 cup olive oil
• 2 Tbsp red wine vinegar
• 1 tsp salt
• 1 avocado, diced
• 1/2 cup crumbled feta cheese
• pepper

Rinse and drain your quinoa well then put it and in a medium saucepan with the water over high heat and bring to a boil. Stir once, cover and reduce heat to low, cooking for about 15 minutes, until the water is absorbed and the quinoa is fluffy. Remove from heat and set aside.

Toss the chicken, tomatoes, spinach and onion together in a large mixing bowl. Add the quinoa and stir well.

Whisk the lemon juice, olive oil, vinegar, and salt together in a small bowl or cup, then drizzle over the quinoa and mix well to coat.

Gently toss in the avocado and feta, add pepper to taste, and serve.

Source: Everyday Reading
Produce Used: Tomato, spinach, red onion, lemon, avocado

Hoisin Rice Noodles

I have recently been introduced to rice noodles and I feel sad that I've been missing out on these all my life.  They are super easy and quick to make and they don't have quite as heavy a feeling as traditional pasta.  They're great with Asian-type sauces and good in soups too.  The flavor isn't super strong so if you're a little hesitant about trying something new, don't be afraid to give these a shot.  Also, this recipe is great for a quick meal.  You can chop all the toppings and mix up the sauce in advance--then at mealtime you just have to cook the chicken and noodles, and toss it all together.

Hoisin Rice Noodles

Number of Servings: 6
Time to Prepare: 25 minutes

• 1/4 cup soy sauce
• 1/3 cup water
• 3 Tbsp sesame oil
• 3 Tbsp honey
• 3 Tbsp rice vinegar
• 1 Tbsp lime juice
• 3 cloves garlic, minced
• 1/2 Tbsp freshly grated ginger
• 1/4 cup hoisin sauce
• 3 Tbsp peanut butter
• 1 1/2 pounds chicken, cubed
• salt
• pepper
• 12 oz  rice noodles (you want to get maifun--they're like angel hair)
• grated carrot
• chopped green onion
• chopped peanuts
• chopped cilantro
• chopped red bell pepper

Prepare the rice noodles according to package directions by soaking in hot water.

For the sauce, whisk together the soy sauce, water, sesame oil, honey, vinegar, lime juice, garlic, ginger, hoisin and peanut butter. Set aside.

Heat a large, nonstick skillet over medium heat. Pat the chicken dry and season on both sides with salt and pepper. Cook the chicken with about 1/3 cup of the sauce until cooked through, flipping once or twice. Scoop the chicken and sauce onto a plate and set aside.
   
Drain the noodles and add them to the hot skillet with the remaining 2/3 of the sauce. Cook over medium heat, tossing the noodles with the sauce, about 3-4 minutes until the noodles have soaked up a lot of the sauce and become even more tender.

Add the chicken and heat through.

Serve the noodles and chicken with the grated carrots, chopped green onions, chopped peanuts, chopped cilantro, and chopped red pepper.

Source: slightly adapted from Mel's Kitchen Cafe
Produce Used: Lime, garlic, ginger, carrot, green onion, cilantro, red bell pepper

Grilled Balsamic Vegetables with bonus Grilled Pineapple

Grilled vegetables are a bit of a summer classic, but to be honest I've never loved them.  The vegetables that are good for shish kebabs tend to not be among my favorites.  However, this marinade actually had me looking for more.  If you're not a vinegar lover, these may not be for you, but if you're generally ok with vinegar (or even better, you are a lover of all things vinegar as I am) then these are definitely for you.  If you have white balsamic vinegar, it will help the vegetables stay a little prettier (the rainbow of colors in this is gorgeous), but regular dark balsamic vinegar will work just fine if that's what you have.

Grilled Balsamic Vegetables

Number of Servings: 4
Time to Prepare: 5 hours 15 minutes

• 1/2 cup olive oil
• 1/2 cup balsamic vinegar
• 1/2 tsp basil
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1 red bell pepper
• 1 large sweet potato
• 1 yellow bell pepper
• 1 medium zucchini
• 1 large red onion
• 8 oz mushrooms

Bake sweet potatoes at 400 degrees for about 45 minutes--until it is softened but not completely cooked.  You want it to still have a bit of firmness to it so it will stay on the skewers. Meanwhile, chop the bell peppers, zucchini, and red onion into 1" pieces.  Slice mushrooms in half, as needed, so there are all somewhat uniform in size.

Combine olive oil, balsamic vinegar, basil, garlic, and salt in a gallon-size bag and mix well.  Add the veggies and seal.  Refrigerate and let marinate for 4 hours, turning over occasionally.

Soak wooden skewers in water for 30 minutes. 

Thread the veggies onto the skewers.  (I usually group the red onion in layers so there are 3 or 4 pieces together.)  Grill until vegetables are tender and have a bit of char.

Source: slightly adapted from frecklesinapril.com
Produce Used: Garlic, bell pepper, sweet potato, zucchini, red onion, mushroom


Grilled Pineapple

Number of Servings: 4
Time to Prepare: 4 hours 15 minutes

• 1 pineapple, sliced into rings and cored (we use a small round cookie cutter to punch out the core of the rings)
• 4 Tbsp brown sugar
• 4 Tbsp lime juice

Place all ingredients in a gallon-size bag and seal.  Turn to coat.  Refrigerate for four hours.  Grill for a few minutes on each side--long enough to get nice golden brown grill marks.  Serve warm.

Source: slightly adapted from frecklesinapril.com
Produce Used: Pineapple, lime

White Bean Chicken Chili

Ok, I know you're wondering why I'm posting a hearty chili in the middle of summer, but hear me out.  I throw this baby in the crock pot around lunch time, let it simmer away and come six o'clock, I spend 5 minutes finishing it up and BAM, dinner is ready without the oven turning my apartment into a personal sauna.  Especially useful when you're trying desperately not to turn on your a/c so you don't have a repeat of last July's $400+ electric bill. 

White Bean Chicken Chili

Number of Servings: 6
Time to Prepare: 6 hours 15 minutes

• 1 Tbsp vegetable oil
• 2 onions, chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, finely chopped
• salt
• pepper
• 1.5 to 2 pounds chicken breast
• 2 (15 oz) cans white beans, rinsed and drained
• 3 cups chicken broth
• 1 Tbsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp oregano
• 2 Tbsp lime juice
• sour cream (optional)

Warm oil in a skillet over medium-high heat.  Cook onion, garlic, and pepper until softened, about 5 minutes.  While it cooks, place chicken breast in slow cooker and sprinkle liberally with salt and pepper.  Scrape cooked onion mixture into the slow cooker.

Add beans, broth, cumin, coriander, and oregano. Cook on low for 6 hours.  Remove chicken and shred it, then return to slow cooker.  Stir in lime juice. Top with sour cream if desired.

Source: adapted from myrecipes.com
Produce Used: Onion, garlic, jalapeno, lime

Sweet Garlic Green Beans

My in-laws recently gave us a bottle of roasted butternut squash seed oil and I wanted to try it out so I concocted this lovely recipe.  The oil worked nicely with the sweetness of the brown sugar and the splash of wine added a nice depth to it as well.  Now, color me impressed if you happen to have a butternut squash seed oil laying around in your pantry but if you don't, you can use any sort of fun/different kind of oil or just plain old olive oil should do the trick as well.

Sweet Garlic Green Beans

Number of Servings: 6
Time to Prepare: 20 minutes

• 1 pound fresh or frozen green beans
• 2 Tbsp oil (see explanation above about kinds of oil to use)
• 4-5 cloves garlic, minced
• 1-2 Tbsp white wine
• 2 Tbsp brown sugar
• kosher salt
• pepper

If using frozen green beans, put them in a colander and rinse under cool water to thaw.  Drain well.

Heat oil in a large skillet over medium heat.  Add garlic and saute until it just begins to brown.  Add white wine and scrape any browned bits off the bottom of the pan.  Stir in brown sugar.  Add green beans and stir to coat.  Season with salt and pepper.  Cook until the beans have been glazed and the liquid is gone (about 10 minutes).  Serve warm.

Source: my own little head
Produce Used: Green beans, garlic

Rice Pilaf

To be honest, the first time I made this I wasn't expecting much.  I had been gifted a jar of saffron (a beautiful, disturbingly expensive spice) and wanted to try something that used it.  Rice pilaf recipes seemed to keep coming up so I finally relented and made one.  It was a hit.  I mean, it was SO good.  I'm not usually a fan of eating rice without it being drenched in some sort of sauce, but this stuff I actually prefer to eat on its own.  The cayenne is just enough to give it some warm undertones but not make it spicy, and the little hint of saffron adds a beautiful depth of flavor that you wouldn't expect in rice.  Do yourself a favor and go get some saffron.  It will hurt your heart a little when you see the price per ounce, but honestly you need so little of it each time you use it, it will last you a while and it really is the game changer here.

Rice Pilaf

Number of Servings: 4
Time to Prepare: 40 minutes

• 3 Tbsp butter
• 1/2 cup diced onion
• 2 cloves minced garlic
• 1 cup white rice
• 2 cups chicken broth
• 1/2 tsp salt
• 1/8 to 1/4 tsp cayenne pepper
• 1 pinch saffron

Melt butter over medium heat.  Add onion and cook until tender.  Stir in garlic and cook for an additional 1-2 minutes.  Stir in rice until translucent.  Add chicken broth, salt, cayenne, and saffron.  Stir to combine.  Bring to a boil.  Cover and reduce heat.  Simmer 20 to 25 minutes.  Remove from heat and let stand for 5 minutes then fluff with a fork.

Source: adapted from allrecipes.com
Produce Used: Onion, garlic

Wine Poached Tilapia

Confession time people: I use cooking wine.  I know it seems to be universally acknowledged as horrible, but I have used it time and again in several different recipes and we have always been happy with the results.  I have cooked with regular wine as well, but the problem I run into is that it goes bad so fast.  I don't drink wine, I just use it in my cooking so I can't just drink whatever is left.  And I don't cook with it quite so often that I can polish off a whole bottle in the time before it starts to go.  Cooking wine lasts a lot longer, and it has worked for me.  I can use part of a bottle and set the rest aside for the next time I need it, several weeks or months down the road.  Go ahead, judge and shun, but try this recipe anyway.  You can use whatever wine you want--I won't stop you.

Wine Poached Tilapia

Number of Servings: 2-3
Time to Prepare: 30 minutes

• 3 (4 oz) tilapia fillets
• kosher salt
• pepper
• 3 Tbsp butter
• 3 cloves garlic, minced
• 1 tsp dried basil
• 1/2 pint grape tomatoes, diced
• 3/4 cup white wine

Preheat oven to 425 degrees.  Place the tilapia fillets in an 8x8 baking dish and season with salt and pepper.  Place 1 Tbsp butter on top of each fillet, then sprinkle with garlic, basil, and tomato pieces.  Pour the wine into the dish.

Bake for 20 minutes.  Remove fish to a plate and cover with foil.  Pour remaining sauce into a small saucepan and bring to a boil.  Boil until reduced by half, about 5 minutes. (It doesn't really matter if the tomatoes go on the plate with the fish or go into the sauce to be reduced...I usually end up with some of both.)

Pour sauce over fish and serve warm.  (I like to serve this with rice pilaf...recipe coming for that next.)

Source: adapted from allrecipes.com
Produce used: Garlic, grape tomatoes

Stir-Fried Broccoli

This makes for a great vegetarian main dish if you're looking for a meatless dinner, or you can add in some chicken or shrimp if you so desire.  I actually like to serve this with a side of the chicken satay I posted earlier this week.  You know, vegetables for the main dish, meat for the side dish--changing things up a little.  Also, the sweet chili sauce used in this recipe is my new favorite condiment.  I can't resist licking the measuring spoon after I add that in (don't worry, I don't reuse it after that) and maybe even squeezing a little extra taste onto my finger.  It is tasty stuff!  I use the "A Taste of Thai" brand, but I'm sure there are other good brands out there too.

Stir-Fried Broccoli

Number of Servings: 4-5
Time to Prepare: 15 minutes

• 1 Tbsp vegetable oil
• 4 cups bite-size broccoli florets
• 2 cloves garlic, minced
• 1/2 cup chicken broth
• 4 tsp soy sauce
• 1 Tbsp sweet chili sauce
• 2 tsp sesame oil
• 2 tsp cornstarch
• hot cooked rice

In a large 12-inch nonstick skillet, heat the oil over medium-high heat until hot and rippling.  Add the broccoli and cook, stirring often, until the broccoli has turned bright green and is lightly browned, 8-10 minutes. It won't cook much more after this so it should be about as cooked as you want it to end up. Stir in the garlic and cook for a minute or so, stirring to keep it from burning.

Whisk together all the sauce ingredients and pour over the broccoli.  Stir until well coated with the sauce and simmer for 1-2 minutes. Add additional salt and pepper to taste if needed.  Serve immediately over rice.

Source: Mel's Kitchen Cafe
Produce Used: Broccoli, garlic

Chicken Satay with Peanut Sauce

The peanut sauce really makes this dish...the chicken is pretty darn good, but the sauce is phenomenal.  You'll probably end up with some extra sauce but that's ok because it is so good with so many things, you won't have trouble finding other foods to eat it with.  If fish sauce isn't something you generally keep on hand, you can use some additional soy sauce instead (but I would say just go all out and get the fish sauce...it keeps for a year or two so even if you only use it for this recipe, you can use it up).

Chicken Satay with Peanut Sauce

Number of Servings: 8
Time to Prepare: 4 hours 30 minutes (including marinating time)

Chicken

• 1 cup chicken broth
• 1 cup coconut milk
• 2 Tbsp soy sauce
• 1 large shallot, sliced thin
• 2 cloves garlic, minced
• 1 Tbsp fish sauce
• 2 Tbsp brown sugar
• 1 tsp lime zest
• 1 Tbsp minced fresh ginger
• 2 pounds chicken breasts or thighs, cut into 1" wide strips
• 4 Tbsp minced cilantro
• 1/4 cup peanuts, chopped

In a medium-sized bowl, whisk together chicken broth, coconut milk, soy sauce, shallot, garlic, fish sauce, brown sugar, lime zest, and ginger.  Add the chicken strips and marinate for 4 hours.  While chicken marinates, may peanut sauce (see below).

Twenty minutes before the marinade time is up, soak 16 (8") bamboo skewers in water.  After the skewers are done soaking, thread the chicken onto the skewers.  Grill over medium high heat, two to three minutes per side, until cooked through.  Garnish with cilantro and peanuts and serve with peanut dipping sauce.

Peanut Sauce

• 1/2 cup peanut butter
• 1/4 cup chicken broth
• 2 Tbsp soy sauce
• 1 1/2 Tbsp brown sugar
• 1 1/2 Tbsp minced fresh ginger
• 2 Tbsp lime juice
• 1 tsp minced garlic
• 1/4 to 1/2 tsp crushed red pepper
• 1 tsp red curry paste
• 1 medium shallot, roughly chopped

Combine all ingredients in a blender or food processor and blend until smooth.  Refrigerate until ready to serve.

Source: adapted from foodnetwork.com
Produce Used: Shallot, garlic, lime, ginger, cilantro

Peshwari Naan

Guys, I love this stuff.  LOOOOOVE it.  Honestly, I don't understand why you would make or eat any other kind of naan.  It was a hard road getting this figured out....I had several instances of failed attempts.  And my husband claims that I used to just make garlic naan because I couldn't get the peshwari naan right, but I don't recall ever having done that.  Why make naan if you're not going to make the good stuff?  If you love garlic naan, we can probably still be friends (assuming I haven't offended all three of you readers into not wanting to be friends), just keep your boring naan to yourself.  If you are generally unfamiliar with naan, I'm sad for you that you have yet to be introduced to this delicious Indian flatbread--you should most definitely become familiar with it as soon as humanly possible.

Peshwari Naan

Number of Servings: 12 pieces of naan
Time to Prepare: 3 hours 15 minutes

• 1 1/2 cups milk
• 1 tsp sugar
• 1/2 tsp active dry yeast
• 3 1/2 to 4 cups flour
• 1 tsp salt
• 1/2 cup sliced almonds
• 1/3 cup raisins
• 1/3 cup shredded coconut
• 3 Tbsp sweetened condensed milk
• 4 Tbsp butter, melted

Pour the milk into a liquid measuring cup and heat in the microwave until warm to the touch (about 110 degrees F on an instant-read thermometer). Mix the sugar and yeast into the milk and let it sit for 4-5 minutes until the mixture is foamy. 

Pour the mixture into the bowl of a stand mixer and add the salt and 2 1/2 cups of the flour.  Mix well to combine. Continue adding flour gradually in small amounts, until a soft dough is formed that cleans the sides of the bowl. Knead the dough by mixer or hand until it is smooth and elastic, about 3-5 minutes in the mixer or 10 minutes by hand.

Place the dough in a lightly greased bowl and let it rest at room temperature, covered lightly with greased plastic wrap, for about 2 hours.

Turn the dough onto a lightly floured surface and divide the into 12 equal pieces, rounding each into a ball shape. Cover the pieces with a towel and let them rest for 30 minutes. While the dough rests, preheat your oven to 500 degrees F and place a pizza stone on the bottom rack of the oven. 

Place almonds, raisins, coconut, and sweetened condensed milk in a food processor and blend until it comes together as a thick paste (it will not be completely smooth).  (**Just a side note here, when I make the filling, I usually kind of eyeball it--the amounts don't have to be super exact.)

Once the dough has rested for 30 minutes, one by one, flatten each piece into a thick circle.  Place about 1 Tbsp of filling onto half of the circle.  Fold the circle in half to enclose the filling and seal. Flatten slightly with your hand, then carefully roll each piece into an oblong shape, about 8 inches long. Lay the circle of dough on the hot pizza stone. Close the oven and bake the naan for 3-4 minutes, until brown spots begin to appear on the top (they may puff up a bit as well). Remove the naan from the baking stone and place on a cooling rack. Brush lightly with melted butter. Stack the hot naan on top of each other as it comes out of the oven. Cover with a towel and let the naan cool completely or serve warm.

Source: adapted from Mel's Kitchen Cafe

Brandy and Orange Mashed Sweet Potatoes

I know some people are going to think this is just a winter holiday thing, but I love making these sweet potatoes year round.  The orange lends a freshness and brightness that really makes it work any time of year.  Bring on the 4th of July sweet potatoes!  If the brandy freaks you out a little (or you just don't have any), you can make it without.  Obviously it's not quite the same, but it is still really good.  Also, I note below that this serves 6-8.  I only have six 8 oz ramekins so I just go with that, but they are pretty good sized servings (you can see how full they are in the picture), so you can definitely go with eight and be just fine.  Also also, don't let the time commitment scare you away.  An hour of that is just baking the sweet potatoes--easy peasy, no hands-on stuff needed there.

Brandy and Orange Mashed Sweet Potatoes

Number of Servings: 6-8
Time to Prepare: 1 hour 40 minutes

• 3 pounds sweet potatoes
• 1/2 cup (1 stick) butter, cut into small pieces
• 1/2 cup brown sugar
• 3 eggs
• 3/4 cup orange juice
• 1/2 cup cream
• 3 Tbsp brandy (optional)
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1/2 tsp salt

Preheat the oven to 400 degrees. 

Pierce potatoes a few times with the tip of  knife, wrap potatoes in foil and bake until tender, about 1 hour (a little longer if they are especially large).  Remove from the oven and let rest until just cool enough to handle.

Lower the oven to 350 degrees.

While still somewhat hot, peel the potatoes and place in a large bowl. Discard the skins and tough, stringy fibers. Add the butter, and with an electric mixer, beat until the butter is melted and thoroughly mixed in. Add the sugar, eggs, orange juice, heavy cream, and brandy, and mix until smooth. Add the cinnamon, nutmeg, and salt, and mix well.

Grease six or eight (8 oz) ramekins and spoon the sweet potato mixture into the ramekins. Bake until puffed and slightly golden, about 20 minutes (up to about 25 minutes if only using six ramekins).

Source: slightly adapted from foodnetwork.com
Produce Used: Sweet potato, orange

Cream Cheese and Chicken Orzo

This stuff is good, guys.  REALLY good.  I'm not even sure what more to say about it.  It tastes awesome.  Oh, and it is really quick to make.  Now who can't use a few of those kinds of recipes in their repertoire?  (If you're raising your hand right now, please tell me why...and how.)  Also, my just-today-turned-four-year-old loved this and if that isn't the final seal of approval, I don't know what is.

Cream Cheese and Chicken Orzo

Number of Servings: 4-5
Time to Prepare: 20 minutes

• 1/2 pound orzo pasta
• 1 Tbsp olive oil
• 1 chicken breast, cut into chunks
• salt and pepper to taste
• 8 oz sliced mushrooms
• 1 tsp dried basil
• 3 cloves garlic, minced
• 1 large or 2 smallish tomatoes, diced
• 6 oz cream cheese, cut into small pieces
• 1/2 cup reserved pasta water
• 2 Tbsp lemon juice
• 1/2 cup freshly grated Parmesan cheese

Bring a pot of salted water to a boil. Add the orzo and let it cook according to package directions. Drain and set aside, making sure to reserve 1/2 cup of water from the pasta.

In a large skillet, heat the olive oil, then add the chicken and sprinkle liberally with salt and pepper. Cook until browned. Add the mushrooms (the chicken doesn't need to be cooked all the way through) and cook for about 5 minutes.

Add the basil, garlic, and tomatoes. Cook about 3 minutes, until the tomatoes are not juicy anymore. Add the cream cheese and stir until it melts and coats the vegetables.


Stir in the reserved pasta water and bring to a simmer. Cook for about 2 minutes until thickened, then stir in orzo, lemon juice and Parmesan cheese. Serve immediately.

Source: adapted from Everyday Reading
Produce Used: Mushrooms, garlic, tomato, lemon