Sweet Potato Casserole

Here is a recipe from another sister, I am not sure where she got it from.  So good.  My husband hates sweet potatoes but he ate this and said it was good.  It is that good.

3 cups sweet potatoes
1 cup sugar
1/2 cup milk
4 T melted butter
1/2 tsp salt
2 eggs
1 tsp vanilla
1/2 tsp cinnamon

Topping
4 T melted butter
1 cup brown sugar
1 cup chopped pecans

Instructions:
Cook sweet potatoes, I put mine in the oven until they are well cooked let them cool and then peel off skins with my fingers no knife needed.  Put them in a bowl add rest of ingredient (minus the topping ones) and mix together with mixer.  It will be creamy.  Fill a casserole dish.  Then mix together topping ingredients and spread over sweet potatoes.

I probably use twice as much sweet potatoes as called for so I get more vegetable value and sugar.

Enjoy!

Once you make these, you will never go back.  Trust me.

Pomegranate Salsa

Here is a super delish recipe that one of my sister's made a year or so ago and I could eat the whole thing.  You can't judge until you try it.

3 T Fresh squeezed lime juice
2 T honey
1/2 tsp salt
2 med avocados peeled and diced
2 med oranges, peeled and sectioned
1 pomegranate seeded
1/4 c sliced green onions
1/4 c chopped fresh cilantro
1 jalapeno pepper seeded and minced

Here are the real instructions.
Mix lime juice, honey, and salt.  Dump avocados into this mixture.  In a separate bowl, peel and section oranges and then cut them into chunks.  Seed the pomegranate and put the onions, cilantro and jalapeno pepper into the oranges bowl.  Finally pour the lime mixture over the pomegranate mixture and toss.

Here is what I do.

Dump all into a bowl and mix until well mixed.

Serve with chips.

Hint:  Cut your pomegranate in half and fill a bowl of water and seed under the water.  It is much easier to get them all out under the water.

Enjoy in the delish!

Chicken Cutlets with Basil Parsley Sauce

Chicken Cutlets with Basil-Parsley Sauce

This is from Rachael Ray,  I wish I could claim it but I really do not have those kind of skills.

Ingredients

• 2 pounds chicken cutlets
• Salt and pepper
• 3 to 4 tablespoons all-purpose flour
• 1 cup Italian bread crumbs
• 1/3 to 1/2 cup grated Parmigiano, a couple of handfuls
• 1 teaspoon crushed red pepper flakes
• 2 teaspoons poultry seasoning
• 1 clove garlic
• 1 (3-ounce) jar pine nuts (pignoli)
• 1 lemon, zested
• 2 eggs, beaten
• Olive oil, for shallow frying

Basil- Parsley Sauce:

• 1 cup loosely packed basil leaves
• 1/2 cup loosely packed parsley leaves
• 1/2 lemon, juiced
• Salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil, eyeball it
• 1 Roma or plum tomato, seeded and finely chopped, for garnish

Directions

Season the cutlets with salt and pepper on both sides turn lightly in flour.
Combine next 7 ingredients in food processor and pulse-process the crumbs to chop the spices, garlic and nuts and evenly distribute the flavors throughout the crumb and cheese mixture. Transfer the mixture to a plate. Beat eggs in a separate shallow dish.
Heat a thin layer of oil in a large skillet, just enough to coat the bottom of the pan, over medium to medium high heat. Coat the cutlets in eggs then breading and add to the hot oil. Cook cutlets in a single layer, in 2 batches if necessary, about 3 or 4 minutes on each side, until cutlets' juices run clear and breading is evenly browned.
Return food processor bowl to base and add basil, parsley and lemon juice. Add a little salt and pepper. Turn processor on and stream in oil until a loose paste forms.
Serve chicken cutlets with a generous amount of basil and parsley sauce poured over the cutlets. Garnish the chicken with finely chopped Roma tomato. Serve Cheesy Risi e Bisi alongside.

I did not serve with Cheesy Risi e Bisi because peas and rice to me do not mix.  Plain rice was fabulous.