- 3 large sweet potatoes or yams cooked and mashed
- 1/2 cup brown sugar
- 2 sprigs of fresh rosemary finely chopped
- 1 clove finely chopped garlic
- 1/2 cup grated pecorino Romano or parmesan cheese
- 1/4 finely chopped fresh parsley
- 1/4 tsp cinnamon
- 1/4 tsp red pepper flakes
- Salt and pepper to taste
- 3 eggs
- 1 tsp water
- 1/2 cup bread crumbs
- 2 cups Panko bread crumbs
- Vegetable oil for frying
In a large bowl mash cooked sweet potatoes or yams. Add brown sugar, rosemary, garlic, pecorino cheese, parsley, cinnamon, red pepper flakes and salt and pepper to. Add in 1 egg and mix well.
Refrigerate sweet potato mixture for about 2-3 hours to allow mixture to get firm, which will make it easier to shape the croquettes for breading and frying.
When ready to bread set up 3 bowls: One bowl with the panko bread crumbs, one with the regular bread crumbs and one with the remaining 2 eggs and tsp of water, whisked together.
Roll mixture into individual 1in balls and place on a lined or floured baking sheet.
Meanwhile, heat 2 inches of oil over medium high heat and once the oil is hot, lower to medium/medium low. Make sure not to add any croquettes to the oil until it is hot.
Roll each ball you created in the regular breadcrumbs, then into the egg wash and then into the panko breadcrumbs.
Lightly press and form and then gently place the croquettes into hot oil. Do only a few at a time, as you want to make sure you don’t burn the croquettes.
Fry for about 1-2 minutes on each side until lightly golden. Remove from oil with slotted spoon and place on paper towels to drain off excess oil. Repeat until all croquettes are done.
Kale Pesto Ingredients:
- Large bunch kale (I used a whole bag from Trader Joes)
- salt, pepper
- 1/4 cup parmesan cheese
- olive oil
- 2 cloves garlic
- 1 T toasted pine nuts (or any kind of nut you have on hand)
Tear kale leaves off center rib and add to food processor. Add salt, pepper, garlic, cheese, and toasted pecans. Pour about 1/4 c of olive oil and puree until smooth, adding more olive oil if needed. Season to taste with salt and pepper
- 2 lbs gold potatoes
- 1/2 cup parmesan or romano cheese
- 1 1/2 cups heavy whipping cream
- Kale pesto
- salt, pepper
Preheat oven to 350 degrees. Peel and wash and dry potatoes. Slice to desired thinness (about 1/8 inch) with knife or mandoline. Stir cream into kale. In a medium baking dish layer potatoes and season just a bit with salt and pepper. Sprinkle layer with cheese and then pour in some of the kale pesto and cream and repeat until potatoes are all stacked. Pour the last bit of kale pesto and cream and dust a layer of parmesan on top. Bake at 350 for about an hour or until top is brown and crisp.
This is a healthy and delicious alternative to pasta.
- 1 Spaghetti Squash
- Package of store-bought pesto
- Parmesan Cheese
- Torn pieces of basil
- Salt and pepper to taste
1. With a sharp knife, puncture squash in at least 5 places. Make sure the holes are open so that the squash doesn’t explode in the microwave
2. Place squash on two pieces of paper towel and microwave on high for 12-15 minutes. Rotate the squash 3 or 4 times throughout cooking. You’ll know when the squash is done when you press it and it gives slightly.
3. Let stand for 5 minutes to cool.
4. Cut squash in half lengthwise and discard seeds. Using a fork, remove flesh from the shell (it will come out in spaghetti like strands). Salt and pepper to taste.
5. Mix spaghetti squash with store-bought pesto, sprinkle with Parmesan cheese and torn basil pieces and serve.
- Six slices of thinly sliced pancetta
- 1 large vidalia onion
- Salt and Pepper
- 1 and a half lbs. brussell sprouts
- 2 cups chicken stock
- 1/4 cup balsamic vinegar
- Heat a large skillet over medium heat with 2 tablespoons of olive oil. Add chopped pancetta and cook until crisp.
- Add the chopped onion and cook until soft. Season with salt and pepper.
- Add chicken stock, balsamic vinegar and brussel sprouts.
- Stir to combine and cook until sprouts are tender.
I transfered the sprouts into a casserole dish after cooking and sprinkled with parmesan cheese and roasted them for another 15 minutes before serving.