Cast Iron Pam

Spicy Sweet Potato Saute

Recently I've discovered I now like Sweet Potatoes. I decided I wanted to try to make some new recipes with them. Here's one I came up with. I hope you enjoy it.

This goes well as a side dish to barbecued hamburgers.

Enjoy!

Spicy Sweet Potato Saute

2 cups Sweet Potatoes-peeled and cut into 1/2' cubes

1 cup Onions-sliced very thin

2 TBSP Garlic-chopped

1/4 cup Olive Oil

2 1/2 tsp. Taco Seasoning

Directions:

Heat a cast iron frying pan on medium heat.

While frying pan is heating up prepare the Sweet Potatoes, Onions,and Garlic.

Once the frying pan is hot add Olive Oil, Sweet Potatoes, Onions, and Garlic.

Saute everything together until Onions and Garlic begin to turn golden in color. Sweet Potato should be fork tender but NOT mushy.

Add Taco Seasoning and continue to cook another minute.

NOTE: You can purchase Family Pleasing Taco Seasoning from me. It's $6.00 for a 5oz. package. If I need to ship it postage will be added to the cost. Just email me at: castironpam@gmail.com or you can call me at (530) 528-8825.

1 bunch fresh spinach -cleaned

1/2 cup+/- almonds -roasted in a little olive oil on the stove until slightly golden

1/3 cup raisins

6 slices bacon – cooked, drained and crumbled

1/4 cup+/- red/yellow/ or orange bell peppers- sliced thin

Vinaigrette dressing -to taste

SnapeaCrisps -to taste (in produce dept.)

Toss together and serve.

This salad goes well with my recipe for Chicken Feta Penne.

Sriracha Candied Pecans

Preheat oven to 350 degrees.

Mix all together in a small mixing bowl:

1/4 cup (1/2 cube) Butter-melted

1/4 cup Evaporated Cane Juice

1 Tbsp. Molasses

1 Tbsp. Sriracha Sauce

1 tsp. Sea Salt

1/2 tsp. Black Pepper

Then add:

2 cups Pecans (Walnuts, or Almonds)

Mix to coat well. Pour Nuts into a roasting pan.

Cook 10 mins. Stir. Cook another 10 mins. Let cool for candy to harden.

Store in an air tight container.

Sun Pickles

I have never tried this recipe but a lady that buys her cucumbers from us gave me this recipe ( I made a few changes ithat are in (   ) in the type of ingredients so I could eat them )and I thought I'd like to try it some time. Let me know if you like them or not. You can email me at: castironpam@gmail.com.

Put cucumbers in cold water for 3 hours.

Put in order into jars:

2 Grape Leaves

2 Cloves of Garlic

 2 heads of Dill Weed

Fill jars with Cucumbers then add in order:

2 Thsp. Salt (Sea Salt)

1 Tbsp. Sugar (Evaporated Cane Juice)

1/2 cup White Distilled Vinegar

Then cover cucumbers with warm water.

Set in sun 2-3 days (REAlLY HOT days 100 degrees or more)

When the cucumbers turn grey green color they are done.

 I needed something for break that I could cook on my stove because my oven was already in use. Then I remembered I had a couple of Sweet Potatoes. I made these fries and they turned out great. Everybody loved them. I hope you enjoy them, we sure did.

Sweet Potato Fries

Heat a cast iron frying pan on medium high.

Ingredients:

2 Large Sweet Potatoes-peeled and sliced into shoe string fries

1 TBSP Taco Seasoning

1/2 cup Canola Oil-for frying

Directions:

Once the frying pan is hot pour in Canola Oil.

Add Sweet Potatoes.

Cook until lightly browned.

Remove from oil and put onto a paper towel lined plate to drain oil off of them.

Put into a medium size mixing bowl and toss with Taco Seasoning.

NOTE: You can purchase the Family Pleasing Taco Seasoning from me. The cost is $6.00 for a 5oz. pkg. If I need to ship it postage will be added (Just email me at: castironpam@gmail.com).

Mmm good.

NOTE: The Taco Seasoning cuts the sweetness of the potatoes a bit and gives it a very nice flavor.

 Swirled Plum Pound Cake

I found some plum puree in my freezer and decided to make a new pound cake recipe with it.

This recipe is a large one. It makes 5 loaf pan size cakes. It makes it easier for me to have some in the freezer so I have something all ready for break or dessert on those busy days. Oh,silly me, I forgot every day is a busy day around here.

I hope you enjoy it.

Swirled Plum Pound Cake

12 medium Eggs

4 cups Evaporated Cane Juice

2 cups Buttermilk

1 cup Sour Cream

2 cubes Butter-melted

3 tsp (1TBSP) Vanilla Extract

3 cups All-Purpose Flour

1 1/4 cup Coconut Flour

3/8 tsp. Baking Soda

1 1/4 cups   Plum Puree

Mix eggs, and evaporated cane juice together.

Add melted butter,buttermilk, sour cream, and vanilla extract, mix until all incorporated.

Next add both flours, and baking soda, mix together.

Pour into greased and floured loaf pans, filling only half way.

Pour 1/4 cup  puree on each loaf and swirl in.

Bake at 350 degrees for 1 hour, check after 50 mins. with a toothpick and adjust time as needed depending on your oven. Do not over cook. When the toothpick comes out clean it's done.

This is a very moist and rich cake. 

Hope you enjoy it.

In a 5 qt. Dutch oven cook 'til tender:

1 lg. Sweet Yellow Onion- chopped

3 TBS Olive Oil

Then add:

1 7 oz. can Diced Green Chiles

1 15 oz. can of Whole Kernel Corn- drained

1 40 oz. can of Chili (with meat and beans)

In a mixing bowl mix together:

¾ cup All Purpose Flour

½ tsp. Sea Salt

2 ½ tsp. baking powder

2 ½ TBS Evaporated Cane Juice

¾ cup plus 2 ½ TBS Corn Meal

Then add to dry ingredients: 

1 cup Milk

1 Lg. Egg (1/4 cup) 

Pour batter on top of chili in Dutch oven.

Top with:

2 cups grated Sharp Cheddar Cheese

Put lid on Dutch oven.

Bake in oven for 50 min. at 375 degrees or put 12 coals on bottom and 14 coals on top of Dutch oven that has legs.

Test for doneness (knife inserted should come out clean).

This will feed 5 people as a complete meal.

Try it! It's one of our family favorites.

Toffee Covered Nuts

In a microwave safe bowl put in and melt together in microwave just long enough to melt Butter (20-30 seconds):

1/4 cup Evaporated Cane Juice (or Sugar)

2 Tbsp. Butter

2 Tbsp. Brown Rice Syrup (or Corn Syrup)

1/4 tsp. Sea Salt

Pour Syrup into a medium size mixing bowl and add:

2 cups Walnuts 

2 Tbsp. Sesame Seeds

Mix well to coat.

Pour into a 10"x15" pan line with parchment, and parchment paper lightly oiled.

Bake at 300 F for 10 mins.

Stir, continue to cook another 10-15 mins. Be sure to not over cook.

This is the BEST pot roast I've EVER made.

Hope you like it.

3 LBS Venison Roast

2 Tbsp. Olive Oil

3 Large Carrots-cut into chunks

3 Large Ribs of Celery-cut into chunks

10 Large (whole) New Potatoes (thin red skins) (add the last hour of cooking)

2 large Onions-cut into 1/4's

1 TBS Chopped Garlic

12 tsp. or 12 cubes of Beef Boullion- I used Knorr

Water to cover everything by 1" (about 3 qts)

Heat a 10 qt. Dutch Oven on medium heat. 

Once Dutch Oven is is hot put in the Olive Oil.

Brown roast on all sides.

Add all remaining ingredients EXCEPT the Potatoes.

Cook on medium heat until it comes to a boil, reduce heat to low, put on lid, continue to cook another 2 hours.

Add Potatoes, continue to cook another hour until potatoes are fork tender.

NOTE: Add Potatoes the last hour of cooking, otherwise they turn to mush.

Preheat oven to 400 degrees, and line baking sheet with lightly oiled parchment paper.

Mix together in a shallow pan:

3/4 cup Walnuts (Pecans)-chopped fine

3/4 cup Panko Bread Crumbs

1 tsp. Garlic Granules

1/2 tsp. Dried Dill Weed

1 lbs. Chicken or Fish cut into 3" strips x 1/2" thick, wrap in napkins

1/2 cup All Purpose Flour in a pan

Mix together in a separate pie pan:

2 Large Eggs

1 Tbsp. Yellow or Spicy Brown Mustard

Roll meat into flour, egg mixture, then Walnut mixture.

Place in a baking dish. Bake 15-20 mins.

Serve with Tzatziki

Tzatziki 

Mix together in a medium size bowl until smooth:

4 oz. Cream Cheese

1/2 cup Sour Cream

1-2 Tbsp. Lemon Juice

1/4 tsp. Dried Dill Weed

2 Cloves of Garlic- chopped