Learn how easy it is to make my recipe for Homemade Sweet Potato Casserole using fresh sweet potatoes, spices, pecans, and mini marshmallows!

Homemade Sweet Potato Casserole

 

 

Sweet potatoes. You either love them or hate them. My family is a bit divided so I still tend to make a small batch of sweet potato casserole  at Thanksgiving for those that love it. I love it and the more marshmallows on top the better. Because let’s face it–why else would you eat a homemade sweet potato casserole? As a kid that’s how I was lured to try sweet potato casserole. I’m pretty sure the first few times I had it all I did was eat the crispy marshmallow topping. I’m pretty sure Ryder will do the same thing. Then again, he’s already tried sweet potatoes and loves them. So maybe I won’t need to lure him with the mini marshmallows? Homemade Sweet Potato Casserole

Let’s talk about how easy it is to make my recipe for Homemade Sweet Potato Casserole. First, you peal, cut and boil the sweet potatoes. Once they are fork tender combine them with butter, brown sugar, maple syrup, cinnamon, and nutmeg. Mash them until they are smooth. Top them with chopped pecans (if you like nuts–I do, my husband doesn’t so maybe only top one side?) and then sprinkle on the mini marshmallows. I contained myself and only used 2 cups. But if you want this casserole to be more marshmallow than sweet potatoes… go right ahead. It is your casserole after all. Just make sure others will be on the same mind-set and love for mini-marshmallows like you are! Going back to the recipe… broil this casserole like you’ve never broiled before… make sure to not burn the mini marshmallows but just lightly toast them until golden brown. Then it’s time to dig in and enjoy.

Katie Original Recipe

Homemade Sweet Potato Casserole

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yield: 10

Homemade Sweet Potato Casserole

Ingredients

  • 4 extra large sweet potatoes
  • 1 tbsp butter
  • 2 tbsp maple syrup
  • 1/2 cup brown sugar
  • 1/4 tsp cinnamon
  • dash of nutmeg
  • 1/2 cup chopped pecans
  • 2 cups mini marshmallows

Directions

  1. Boil sweet potatoes (peeled, and cut into 1-inch cubes) until fork tender (about 20 minutes).
  2. Preheat the broiler.
  3. Drain the sweet potatoes and add in the unsalted butter, maple syrup, brown sugar, cinnamon and nutmeg. Using a hand mixer, mix the potatoes until smooth.
  4. Spray non-stick cooking spray into an oven-safe dish. Pour the potatoes into the dish. Top with chopped pecans and mini marshmallows. Broil on high for 30 seconds until marshmallows are golden brown. Serve immediately.

Notes

Prep this side dish the day before dinner. Bring out of refrigerator 30 minutes prior to serving dinner. Bake for 10-15 minutes and then add the marshmallow topping and broil for 30 seconds.

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Switch up your go-to recipe and try my recipe for Cherry Pecan Stuffing–loads of flavor, a slight crunch, and a little sweetness in every bite! 

Cherry Pecan StuffingStuffing is one of those recipes that I find not too many people experiment and change things up with. They stick to the family recipe that has been passed down by generation after generation. That is the case in my family. My mother learned how to make stuffing from her mother. And my mom has taught me how to make her stuffing recipe. Of course I can’t share that coveted recipe on here. It’s a secret family recipe. So instead I’ve used the base of how we make our family stuffing recipe that has been passed down generation to generation and jazzed it up with pecans and dried cherries.

Cherry Pecan Stuffing

I absolutely love adding fruit in stuffing. I love the sweet savory mix and the pecans give this stuffing a nice unexpected crunch. Of course if you aren’t a nut lover or allergic for that matter feel free to omit them. My husband is not a fan of the nuts, but I am and since I’m the one cooking–he eats what I make! Whether your ready to switch it up this holiday dinner or stick to the traditional go-to recipe is totally up to you. If you switch it up, I think you’ll be pleased with a nice change of both savory and sweet stuffing!

Katie Original Recipe

Cherry Pecan Stuffing

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 8

Cherry Pecan Stuffing

Ingredients

  • 4 tbsp butter
  • 2 stalks celery, minced
  • 1/2 cup onion, minced
  • 1/2 cup pecans, chopped
  • 1/2 cup dried cherries
  • 1/4 tsp ground black pepper
  • 1 tsp fresh parsley
  • 2-1/2 cups turkey broth
  • 1 14 oz package of Herb Seasoned Classic Stuffing Mix (I used Pepperidge Farm brand)

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large stock pot, melt butter on high. Reduce to medium heat and add in the celery and onions. Cook for 5 minutes until soft. Add in the chopped pecans, dried cherries, mix and cook for 2 additional minutes toasting the pecans. Add in the turkey broth. Bring to a boil then remove off the heat. Add in the parsley and and stuffing mix.
  3. Mix well until all the stuffing mix has absorbed the broth. Place stuffing into an oven safe dish. Bake for 20 minutes at 350 degrees Fahrenheit. Serve immediately.
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This is a sponsored post on behalf of Dixie Crystals Sugar. As always all opinions are my own.

Bring the tropics to your holiday dinner with this easy four-ingredient recipe for Cranberry Mango Sauce. 

Cranberry Mango Sauce

Over the past few years I’ve started experimenting with homemade cranberry sauces. I’ve made a Cran-Raspberry Sauce and a traditional cranberry-orange sauce. This year I wanted to bring the tropics to our Thanksgiving table. We love eating mangos in our home so I figured pairing the sweet tropical fruit with tart in-season cranberries would be perfect. Instead of using orange juice to cook the cranberry sauce I opted for a thick mango juice. At first I was gonna use Pom-Mango but I wanted a sweeter juice. Pom-Mango is still a little on the tart side. So as I browsed through the grocery store (with a  7 month old in tow)  I found the boxed mango juice in the juice aisle at my local grocery store.

I chopped up one fresh honey mango. Honey mangos are the smaller yellow mangos. These are the mangos that my husband and I ate every single day on our honeymoon in St. Lucia some 6.5 years ago. I wanted to share some more facts about mangos. According to Health Impact News, Mangoes may very well be the king of all fruits. They fight cancer, alkalize the body, aid in weight loss, regulate diabetes, help digestion, clean your skin, and make the perfect snack. Mangos contain 76% vitamin C! Who knew that they were packed with that much vitamin C. And Cranberries have 22% vitamin C. So adding mangos to the cranberry sauce might help give your guest a vitamin c boost keeping everyone a tad bit healthier during the holiday season. If you want to change up the traditional cranberry sauce and bring the tropics to the table this holiday season make my recipe for Cranberry Mango Sauce!

Katie Original Recipe exclusively developed for Dixie Crystals Sugar.

CLICK HERE FOR THE FULL RECIPE >> Mango Cranberry Sauce 

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Enjoy the classic green bean casserole from scratch with fresh ingredients and without any cans and best of all this recipe is gluten free!Gluten Free Green Bean Casserole

We love green bean casserole in our house. We only ever have it on holidays because it can be so fattening. It’s a holiday indulgence for sure. I’ve grown up on the canned variety. I will be the first to tell you that I do not knock the canned version. I love the canned version. I have a cousin who has a gluten-allergy and every year I feel bad that she can’t indulge in the same green bean casserole that we are all enjoying. Years ago, she use to be able to enjoy that same canned casserole. But over the years she has developed a pretty severe gluten allergy. So I made a note to myself that this year I would be making a from-scratch gluten free green bean casserole. 

Gluten Free Green Bean Casserole

Oh my gosh you guys, did I hit this one out of the park. Even my husband who has been a converted canned casserole guy was in love with this casserole. He felt that I hit this one perfectly and so I will be making our canned casserole and this gluten free green bean casserole for my cousin. But to be honest, my husband and I might be enjoying this homemade version right alongside with her. I subbed out the tasty friend onions (loaded with gluten) for crispy pan fried shallots. Just a little butter and shallots–I let them crisp up and the sub works perfect. Freshly chopped white mushrooms are added to the fresh haricot vert and they steam/boil together. Take the green beans off the stove top and stir in the heavy cream/cornstarch mixture and you’ve got a creamy-decadent homemade from-scratch gluten free green bean casserole.
Gluten Free Green Bean Casserole

On a side note, I’ve recently been taking note of all the meals I make from scratch… 100% with no cans or boxed foods. Even though this is a little on the rich side with the heavy cream it’s from scratch and I feel better about eating it. I know kind of silly, but I do. I don’t write about my weight-loss journey on here at all (and funny that I put weight-loss and green bean casserole together in the same post), but I’ve continued to eat the same way just up my exercise. And be a little more conscious of what I’m eating. Smaller portions of the same decadent food. That’s where I’m going with this. Don’t feel guilty about indulging this holiday season, just have a smaller portion (and take a family walk after the big meal vs taking a nap). Trust me, your waistline will probably thank me for that advice.

Katie Original Recipe

Gluten Free Green Bean Casserole

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 20 minutes

Yield: 4

Gluten Free Green Bean Casserole

Ingredients

  • 4 tbsp unsalted butter, divided
  • 4 shallots thinly sliced
  • 1/4 cup water
  • 1 lb. Haricot Vert
  • 1/2 cup white mushrooms, diced
  • 1/2 cup water
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 1 tbsp corn starch

Directions

  1. In a saute pan, add 2 tablespoons butter and heat on high. Then add in the shallots. Reduce to medium heat with lid on and cook for 10 minutes, mixing often so that the shallots don't burn. Half way through cooking add the water and mix well. Cook until golden brown and mostly crispy. Remove the crispy shallots from the pan and set to the side.
  2. Place the remaining 2 tablespoons butter in the sauté pan, melt, and add the haricot vert and diced mushrooms in the pan with 1/2 cup water. Season with salt and pepper. Cook on high for 8 minutes until tender and most of the liquid has evaporated. In a measuring cup (or bowl) mix together the heavy cream and corn starch.
  3. Pour the heavy cream/corn starch mixture into the pan. Turn the heat off and stir. Cover and let sit for 2 additional minutes.
  4. Place the green bean casserole in a serving dish, and top with crispy shallots. Enjoy.

Notes

-if the sauce seems to thick feel free to add additional water to thin it out. -if you like the green beans cooked more cook additional time and add in the heavy cream at the end of the cooking time. *do not cook the heavy cream--it will curdle. You must remove the pan from the stove top and mix to avoid curdling.

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Looking for a flavorful new grilled vegetable side dish? Try my recipe for Grilled Asian Green Beans and Red Bell Peppers!

Grilled Asian Green Beans and Red Bell Peppers

If you are a regular reader of Katie’s Cucina you know I love to grill. I’m not intimidated of grilling I’ve learned to embrace it. Living in Florida we grill a lot. Especially when its still 90 degrees out as the rest of the country is finally starting to cool off. I’ve been making these Grilled Asian Green Beans and Red Bell Peppers all summer long. I’ve refined the recipe over the summer and finally took the time to photograph this delectable grilled side dish. I prepped all the veggies, placed them in a gallon-size ziplock baggie and poured in all my seasonings. Sealed it up, mixed the veggies using my hands on the outside of the bag and let it sit until I was ready to grill dinner. You can even prep this in the morning, place it in the refrigerator and when you get home from work your side dish is already ready for you.

Grilled Asian Green Beans and Red Bell Peppers

I love my STOK® grill. I love that my grill has interchangeable grill inserts. I typically grill chicken on the traditional grill grate and then throw in some veggies into the vegetable basket at least once a week.  This is what the green beans, red bell peppers and red onion looked like as I poured my zip lock baggie full of veggies into my vegetable basket.

Grilled Asian Green Beans and Red Bell PeppersJust 10-15 minutes later this is how my veggies looked. Nicely cooked with little grill bits. The green beans were still al dente and crisp. The bell peppers and red onions were sweet in taste. I now love grilling green beans! Who would have thought to grill green beans?

Grilled Asian Green Beans and Red Bell Peppers

Katie Original Recipe

Grilled Asian Green Beans and Red Bell Peppers

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 4

Grilled Asian Green Beans and Red Bell Peppers

Ingredients

  • 1 lb. Green Beans, trimmed
  • 1 Red Bell Pepper, chopped
  • 1 Red Onion, sliced
  • 1 tbsp Sesame Oil
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1 tbsp Soy Sauce
  • 1 tbsp Minced Garlic in Water

Directions

  1. In a large gallon bag, place green beans, red bell pepper, and red onion in the bag. Then add in the sesame oil, salt, black pepper, soy sauce, and minced garlic. Seal bag and mix with hands in the outside of the bag.
  2. Heat the grill to medium-low heat (should be at 350 degrees Fahrenheit). Pour the vegetables into a vegetable grill basket and cook for 10-15 minutes, stirring occasionally. Remove from heat and serve immediately.
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Simple 5-ingredient side dish -->>> Pesto Pasta with Peas

My husband and I love pasta with peas. Anytime I make pasta I almost always throw in a cup or two of frozen green peas. Three things I always have on hand in my kitchen; garlic, olive oil, and frozen green peas. True statement. Some people hate peas. I love them, and boy am I glad I married someone who loves peas as much as I do!

I’ve been trying to spice up my side dishes. I feel like I constantly make the same side dishes with every meal night after night. That’s when I decided to use a jar of pesto sauce, pasta, frozen green peas, heavy cream, and grated parmesan cheese. Yes, just five ingredients to make this Pesto Pasta with Peas. Five ingredients ,that I just about always have on hand made for a tasty new side dish.

Pesto Pasta with Peas

Yes, I’ll be the first to admit that I don’t have any homemade pesto on hand–my poor basil plant bit the dust earlier this summer before I was able to harvest enough basil for pesto. So when I don’t have homemade pesto on hand I buy the jarred variety. Either way it doesn’t matter. If you’re looking for an easy summer side dish–whether entertaining or just want to jazz up the weekly dinner routine this recipe for Pesto Pasta with Peas is sure to be a winner!

Katie Original Recipe

Pesto Pasta with Peas

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6-8 servings

Pesto Pasta with Peas

Ingredients

Directions

  1. In a large pot, cook pasta according to directions. Reserve 1/2 cup of starchy pasta water to the side, then drain. Place half of the pesto in the pot, add cooked pasta, thawed green peas, and the remainder of the pesto. Begin to mix then add in the starchy water.
  2. Place heat on low, add in heavy cream and stir until well incorporated and hot. Sprinkle with grated parmesan cheese and serve immediately!

Notes

This pasta side dish can be served hot or cold!

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Mashed Sweet Potatoes and Banana

I eat bananas on an almost daily basis. Never in a million years would I think to mash it into a side dish. Let alone with sweet potatoes. But after reading a magazine last month I saw the idea and I felt the urge to try it. I love sweet potatoes. My husband on the other hand, not a huge fan but he will eat sweet potatoes or starve. I started a new fitness program called Baby Boot Camp at the beginning of last month. I’ve been working out 3 days a week with fellow mom’s of babies ages 3 months (mine is currently the youngest) to 5 years of age. It’s a boot camp style workout where you can bring your baby. No one judges at the screaming, crying, cheeri-o throwing tots that are with us, because we are all experiencing this thing called motherhood, together. Since I’ve started working out I’ve really been trying to eat a little healthier. Don’t get me wrong, I’m still indulging (because you know I do need a few hundred extra calories a day since I’m breastfeeding) but for the most part I’m trying to make even more health conscious decisions. That’s the good thing about always eating relatively well–eating healthier is not that difficult. And can I just tell you that I’ve dropped 7 lbs since starting boot camp and I’ve had to ditch my large stretchy maternity shorts for actual non-maternity shorts. I never knew how much I missed being sore until I started working out again. To say I’m addicted to it is an understatement. I’ve never been one too really want to work out but since joining Baby Boot Camp I’m in love with working out.

Each week, our fearless instructor, Kirstin, gives our group an ingredient of the week. It’s a challenge to add it into your daily meals. A few weeks ago it was sweet potato and since I love sweet potato I was up for the challenge. I wanted to do something different other than just baking the sweet potato which is what I normally do. Of course, my recipe for twice baked candied sweet potatoes was not going to fly. Ironically, this week our ingredient of the week is bananas! So I felt it was fitting to post this recipe this week rather than wait a few more weeks. Sweet potatoes are loaded in fiber and are naturally high in vitamin A. Bananas are a heart-healthy food and a good source of potassium, dietary fiber, and vitamins B6 and C. (Banana Facts courtesy of Chiquita)

Mashed Sweet Potatoes and Banana

This side dish comes together in a flash. I used the microwavable sweet potato bags to expedite the process. I let them cool down once they were done cooking, cut them length-wise and scooped the insides into a bowl. Then I took one really ripe banana and mashed that into the sweet potatoes using a fork because I couldn’t find and didn’t have the time to look for my potato masher. I also added in fresh orange juice and a little brown sugar for good measure! This made 3 portions and was the perfect side dish to a tasty grilled chicken recipe I’ll be sharing in the coming weeks.  I did not tell my husband that I mashed a banana in with the sweet potatoes I wanted to see if he would notice. He noticed alright and at first wasn’t sure if he liked it or not but after a few bites he said he loved it and actually prefers a side dish of sweet potatoes thanks to this recipe for Mashed Sweet Potatoes and Banana.

Katie Original Recipe

Mashed Sweet Potatoes and Banana

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 3

Mashed Sweet Potatoes and Banana

Ingredients

  • 1.5 lb. petit sweet potatoes (about 4-5)
  • 1 ripe banana, peeled and sliced
  • 2 tbsp brown sugar
  • 1/4 cup orange juice
  • salt and pepper to taste

Directions

  1. Microwave sweet potatoes according to package. Let rest to cool 5 minutes, then slice lengthwise. Scoop out the insides of the sweet potatoes (discarding the skins) and place in a large bowl.
  2. Place sliced ripe bananas in the bowl, add the brown sugar, and the orange juice. Using a fork, mash until desired consistency. Serve immediately.

Notes

If you cannot find or do not like to use microwavable sweet potato bags you can peel and dice 1.5lb of sweet potatoes. Boil in a pot of water with salt for 15 minutes until fork tender.

*Like it spicy? Add 1-2 tablespoons of minced jalapeño to the sweet potato mash!

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Enjoy fresh Idaho® potatoes cooked in rendered bacon fat to create the ultimate breakfast side dish; Bacon and Onion Breakfast Potatoes!

Bacon and Onion Breakfast Potatoes #FWConWe love breakfast in our home. We also feel that a hot cooked breakfast is not complete without breakfast potatoes. Something about the starchy side that makes me feel like breakfast is complete. I’m attending the second annual Food & Wine Conference here in Orlando, Florida in just three short weeks. The Idaho Potato Commission has challenged attendee’s to develop a recipe using fresh Idaho® potatoes! Since we love potatoes and adore breakfast I knew this was one recipe contest I not only wanted to enter but needed to enter! 

Bacon and Onion Breakfast Potatoes

I have my traditional breakfast potato recipe that I make time and time again. I also make southern-style breakfast potatoes on occasion. While brainstorming the other weekend I brought up the contest to my mother in-law in hopes she would help me come up with a new breakfast potato dish. She told me how she makes her breakfast potatoes, loaded with bacon! I immediately thought that was genius. She fries up the bacon, uses the rendered bacon fat to cook her potatoes in it, caramelizes onions, and crumbles the bacon on top. I think she even takes it a step further and smothers cheddar cheese on top and pops it under the broiler for a minute or two.

The idea of Bacon and Onion Breakfast Potatoes in my mind are pure genius. Without knowing all the spices and measurements my mother in-law uses for her own recipe I went to work in my own kitchen. I decided to cut the potatoes thin. I love to use my OXO Hand-held Mandoline Slicer. It’s the best slicer that can be bought for just $15! I cut everything on it from cucumbers and tomatoes to onions and potatoes!  This recipe for Bacon and Onion Breakfast Potatoes is the perfect side dish to any breakfast item in town! I actually have also served this as a side with dinner the other night just because I couldn’t get my mind of this recipe.  I’m not sure if I’ll ever be able to cook my traditional breakfast potatoes again. Even my bacon hating husband LOVED these breakfast potatoes!

Katie Original Recipe

Bacon and Onion Breakfast Potatoes

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4

Bacon and Onion Breakfast Potatoes

Ingredients

  • 4 Idaho® potatoes, scrubbed and thinly sliced (about 1.5 lbs)
  • 1 tbsp salt
  • 6 strips of Bacon + rendered bacon fat (about 2 tbsp)
  • 1/4 cup white onion, diced
  • 1 tsp Lawrys Seasoning Salt
  • 1/8 tsp Black Pepper
  • 1/4 tsp Smoked Paprika
  • 2 tbsp fresh parsley, minced

Directions

  1. Scrub and thinly slice about 1.5 pounds (4) Idaho® potatoes. Rinse in a pot with cold water three times until the water runs clear. Place on stove top, add one tablespoon of salt, and cook on high for 15-20 minutes or until potatoes are fork tender. Drain and place to the side.
  2. While potatoes are cooking, cook the six slices of bacon in a skillet on medium-high heat for 3-5 minutes (turning half way through) until golden brown and crispy. Work in batches if need be, and place the crispy bacon to the side on a paper towel. Make sure you keep all the rendered bacon fat in the skillet.
  3. Place the drained cooked potatoes and the diced onions in the skillet with the rendered bacon fat. Sprinkle Lawrys seasoning salt, black pepper, and smoked paprika on top of the potato and onions. Carefully flip potatoes to mix the seasoning (trying not to break the thin slices of potatoes). Cook on medium heat for 10-15 minutes until golden brown, flipping potatoes often to prevent burning. Once the potatoes are cooked to your liking place the minced fresh parsley in the skillet and crumble the bacon on top. Serve immediately.
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Disclaimer: I am not required to post a recipe for Idaho Potato Commission. This is a voluntary contest. Three winners will be selected and will win a cash prize. As always all opinions are my own. 


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Looking for a light and refreshing Mexican-style salad? Give my recipe for Corn, Avocado, and Tomato Salad a try! 

Corn, Avocado, and Tomato Salad

Tomorrow, is the official start to summer. It’s also my sixth wedding anniversary. Seriously, I’ve been married six years–where the heck has the time gone? One thing I’ve learned about being married to my husband over the past six years is that he is a “dip” guy. He loves chips and dip and if he could have chips and dip as a meal he totally would. However, being the loving and nurturing wife that I am I will not allow a meal of only chips and dip. Instead I added other components to the meal like my Chipotle Chicken & Bacon Baked Quesadillas.

I struggled on what to call this side dish. In the end I decided on Corn, Avocado, and Tomato Salad. I ate it as a side dish with my quesadillas. However, my husband turned it into a dip. Bite after bite was consumed with a chip in his hand. I also scooped some of the salad on to my plate. My husband scooped up each bite directly from the bowl. Even at dinner that night we both debated about what to call this side dish. In the end, I won with Corn, Avocado, and Tomato Salad. Because let’s face it–the wife is always right, and well… after six years my husband has learned to pick his battles!

I shared my recipe for Corn, Avocado, and Tomato Salad over at The Law Student’s Wife. Head on over to get the full recipe and read about her amazing host parents in France. Erin is spending four (yes, you read that correctly) weeks in France with her husband. Her husband who just so happened to graduate from law school! I’ve been living vicariously through her blog post, and if you like to travel I think you should too!

 

 


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I am honored to be a member of the Stonyfield Clean Plate Club. I received product and coupons for writing this post, but all opinions are my own.

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

The official start of summer is next Saturday, and barbecue season is upon us. Looking for a healthy side dish to bring to your next barbecue? Why not try my recipe for Creamy Greek Pilaf Salad? Its full of flavor and healthier than most “creamy” salads–I used Stonyfield Plain Greek Yogurt to obtain that creamy texture!

Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

I recently received a box of Bob’s Red Mill grains as well as Stonyfield Yogurt coupons to create a salad perfect for summer. I found my self starring at a box of grains I’ve never cooked with–let alone ate. Grains like Amaranth, Bulgur, Farro, Grande Whole Grains Blend, and Sorghum. Ok, I’ve had bulgur, but that’s about it. I went for the whole grains blend because that seemed the most common to me. My goal was to create a pilaf salad fit for a picnic or barbecue.

The Bob’s Red Mill Grande Whole Grains Cereal/Pilaf is a special combination of grains, blending wholesome hard red wheat, nutty long grain brown rice, fiber-rich oats and barley, rye, triticale, plump Kamut® Khorasan wheat, earthy buckwheat and sesame seeds for a little bit of crunchy texture. I had never cooked with it before the challenge, and now I’m hooked. It’s an easy and healthy side dish or even better you can use it as a hearty breakfast cereal!Creamy Greek Pilaf Salad using @stonyfield and @bobsredmill #cleanplateclub #stonyfieldblogger

Make sure you scroll past the recipe for a chance to win a box of grains from Bob’s Red Mill and free yogurt coupons from Stonyfield so you can make my recipe for Creamy Greek Pilaf Salad!

Here are a few other grain salad recipes from the challenge:

Greek Tabouli Recipe from Cook the Story

Goat Cheese and Grape Salad with Green Goddess Yogurt Dressing from Sweet Remedy

Creamy Balsamic Sorghum Salad from Big Flavors from a Tiny Kitchen

Mexicali Grain Salad from My Baking Heart

Southwestern Pilaf Salad from Turning The Clock Back

Katie Original Recipe

Creamy Greek Pilaf Salad

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4-6 servings

Creamy Greek Pilaf Salad

Ingredients

  • 1 cup Bob's Red Mill Grande Whole Grains Blend
  • 2-1/2 cups water
  • 1/2 cup Cucumber, diced
  • 12 Grape Tomatoes, halved
  • 1/4 cup Kalamata Olives, sliced
  • 3 Peporicini's, sliced (optional--I used them as a garnish)
  • 1/4 cup Feta, divided
  • 1/2 cup Stonyfield Plain Greek Yogurt
  • 1 tbsp Greek Seasoning
  • 1 tbsp Fresh Dill, minced

Directions

  1. Cook 1 cup Bob's Red Mill Grande Whole Grains Blend with 2-1/2 cups water according to package (I used my rice cooker and it turned out perfect)! Remove from pot and set to the side to cool.
  2. In a large bowl place the Bob's Red Mill Grande Whole Grains Blend with diced cucumber, halved grape tomatoes, kalamata olives, and sliced peporicini's (if you want the heat) in the bowl. Add 2 tablespoons feta and mix together.
  3. In a separate bowl, add Stonyfield Plain Greek Yogurt, greek seasoning, fresh dill, and the remaining 2 tablespoons of feta. Mix well.
  4. Combine the greek yogurt sauce with the pilaf. Refrigerate for at least 30 minutes before serving. Enjoy!
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Stonyfield prize pack

One lucky reader will win a package of Bob’s Red Mill grains (Amaranth, Bulgur, Farro, Grande Whole Grains Blend, Sorghum) and two Stonyfield quart coupons (Greek or traditional)! Wait for the rafflecopter widget to load or click on the link to enter. Winner must do mandatory entry. Giveaway open to US residents only. Winner will be chosen at random. Good luck!

a Rafflecopter giveaway


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