Twice Baked Sweet Potatoes

This recipe was suggested by my friend Erin, we were huddled around some baked potatoes at a USC game this past fall and she mentioned twice-baked sweet potatoes using cream cheese, I couldn't resist!! Unfortunately the lighting was pretty whack, but dinner was delicious and I'll be making these again for sure!

For 8 people
8 small sweet potatoes
1 8oz package of cream cheese
4 T butter
cloves
cinnamon
brown sugar
salt

Pre-heat the oven to 350, wash the potatoes. Place the potatoes on a foil lined baking sheet and bake for about 55 minutes or until soft all the way through. Let them cool, until they are warm but ok to handle with out burnin' your mits off!
Cut a diamond/ oval shape opening in the top of each potato and spoon the inside into a large bowl- leave enough potato attached to the skin so it stands up and isn't just a floppy peel. In the bowl, combine cream cheese, butter, cloves, cinnamon, brown sugar and salt.
Re-fill each potato with the mixture and bake again at 350 for about 30 minutes or until warm all the way through and golden on the top. You could also add a few marshmallows to the top before baking, but I knew I was going to be eating half a TWO-FER PIE, so wanted to save the calories for desert! HA!

Turkey Joes over Spaghetti Squash

It's 2009 and I hope to continue making more easy weeknight dinners that don't break our calorie bank! We both made big efforts in getting healthy last year and hope to keep that up and even improve on our eating and exercise habits in 2009~

This is one of my favorite go-to recipes that is healthy and full of flavor! I usually make this sandwich style on whole wheat buns, and we've had it as leftovers in taco shells, but Nate had never had spaghetti squash before so I thought this would be a fun twist!

Joes
1/2 sweet Maui onion chopped
2-3 clove garlic, minced
1 Red Bell pepper, finely chopped
1 lb ground Turkey (or beef)
1 6-oz can tomato paste (I also get a small can of tomato sauce- see below)
1 1/2 tsp chili powder
1 1/4 to 1 1/2 tsp cumin
1/4 tsp fresh ground pepper
1/4 tsp cinnamon
several pinches of kosher salt
1 spaghetti squash (you can also use toasted bread, pita, taco shells...)
Grated cheese *my two faves are sharp cheddar or jalapeno jack
Sour cream to garnish

Remove sticker and wash spaghetti squash. Pre-heat the oven to 350. Microwave on a microwave-safe plate for about 6 minutes in 2 minute intervals. This will make it easier to cut in half lengthwise. Scrape out the seeds and center like when you carve a pumpkin (YAY!)Fill a 9 x 13 baking pan about 1/2 full with water and put the squash cut side down into the pan. Bake the squash for about 50-60 minutes, until squash is tender. Take squash out to cool.

Spray a large saucepan with non-stick spray and a little bit of olive oil over medium heat. Add onion, garlic, and red pepper. Saute until fragrant, about 3 minutes. Add meat and brown, about 5-7 minutes. (two options at this point: if you use extra lean turkey and you do not have fat to drain, just leave all liquids then add tomato paste and spices...an option to that if you've cooked with ground beef or something that you'd rather drain some of the fat, then after draining and adding paste & spices, then add a small, like 6oz can of tomato sauce for sauciness)
Add spices: chili powder, cumin, black pepper, cinnamon, and salt, stirring after adding each spice. Simmer, stirring occasionally & saute (if you have left the juices in and only added tomato paste- let the sauce thicken a bit about 12 minutes)

Scrape the squash with a fork onto a plate (we each ate a 1/4 of a squash and had the other half the next night for leftovers) top with Joe's mix, some cheese and a bit of sour cream. OH! and Black pepper...yummy~

"Italian" Mac N Cheese 1

My sister is vegetarian, so I always like to make her something non-turkey related for Thanksgiving. (this is how behind I am in my posting!) This year she found out about a whole slew of food allergies (including nuts, onions, avocados and other yummy things) so I asked her what she thought I should make, and she requested Mac n' Cheese~
I have been messin' with finding "my" mac n' cheese recipe that will be my go to favorite, earlier in November, I made MAC N' CHEESE 1, which was good but still wanted to try something different. Nate suggested the gemili pasta (one of his favorites) and replacing the cream cheese from the previous batch with ricotta- hence, Italian Mac N' Cheese. (minus the garlic which was on the allergy list, next time I'll make it with roasted garlic and some chili flakes added, and the mascarpone cheese suggested in my previous Mac n' Cheese post!! THANKS!)

Sweet Life Italian Mac N' Cheese 1
1 package Gemili pasta
1/2 cup Ricotta
1/3 + cup shredded Sharp Cheddar (shred at least 1/2 cup and add more as you stir)
1/3 cup shredded Mozzarella
1/4 cup shredded Parmesan
1/8 cup shredded Romano
3-4 oz Velveeta cheese
2-4 T heavy cream or whole milk
salt

In a large pot bring water to a boil and cook the pasta about 8 minutes, or until aldente according to package instructions. Drain and set aside, pour out all water and add Ricotta, cheddar, mozzarella, Parmesan, Romano and Velveeta to warm pasta pot. Pre-heat oven to 350 Begin stirring and slowly add drained, cooked pasta until well combined, add 2 T heavy cream and stir. Add additional cream & cheddar until thick, creamy and delicious~ Pour into a casserole and top with shredded Parmesan. Bake for 25 minutes or until the top is golden and bubbly.

Lamb Kabobs

We were having some pretty nice weather around here circa Thanksgiving and I thought it'd be fun to do something different than the usual burgers or more turkey leftovers!! This is great to prep the night ahead or right when you get home because .:*the lamb needs to marinate for a minimum of 2-3 hours*:.

Beth's Grilled Lamb Kabobs

1 lb ground lamb
1/2 a sweet onion, finely chopped
1/4 cup fresh mint leaves, finely chopped
1/2 cup cilantro, finely chopped
1 tsp fresh grated ginger
1 Tbsp fresh lemon juice
2 tsp cumin
1/8 tsp cinnamon
1/2 tsp paprika
1/2 tsp cayenne pepper
a pinch of kosher salt and some fresh ground pepper
skewers
Combine everything in medium bowl and cover in plastic wrap, refrigerate 2-3 hours.
Form long patties that are equal in thickness. Oil the grill surface so the lamb does not stick. Grill over medium heat about 4-5 minutes each side, flipping once with a spatula or plastic tongs (don't pull them by the stick!).

Serve with warm pita bread and hummus~

Hummus
1 15 oz garbanzo beans (1/2 the liquid set aside) drained & rinsed
1 Tbsp tahini paste
Squeeze 1/2 a lemon (about 2 Tbsp) lemon juice
Kosher salt, fresh ground pepper
2 garlic cloves
2 tsp olive oil

Combine all in the food processor, add reserve garbanzo bean juice to achieve desired texture. Refrigerate, covered with saran wrap at least 1 hour before serving.

Also yummy with my Cucumber Salad

Mac n Cheese 1

I am trying to find the perfect recipe for mac n' cheese, so I began experimenting with some different ingredients (this was my first attempt). I like this recipe but will continue to try different cheeses, pasta, etc. until I find my favorite.

Serves 6
1 small bag of elbow mac
4 oz Velveeta, room temp
4 oz Cream cheese, room temp
1/2 cup sharp cheddar shredded
1/4 cup shredded mozzarella
1 T. Parmesan
milk
pepper

In a large sauce pot bring water to a boil and cook pasta for about 7 minutes or to aldente according to package directions. Pre-heat oven to 350.
Drain and return to pot. Add Velveeta, cream cheese, cheddar, mozzarella and Parmesan to hot pasta, turn on very low heat and stir constantly until all cheese is melted and ingredients are well combined. Add milk 1 T at a time up to 4 T for desired texture, add pepper to taste. Pour into a casserole dish and cook, uncovered, for 25-35 minutes or until top is golden.

~HAPPY 2009~

Project Sweet Life Kitchen is in full swing- after a brief hiatus while Nate and I battled the flu over the holidays...I'm feeling MUCH better today, the first day of 2009 & I am spending gobs of time working on updates (while cheering for the Trojans in the Rose Bowl!!) WOO-HOO!!

Here are my very favorite dishes of 2008~

Appetizer~

~Mini Pulled Pork Sandwiches~


Dinner/Dinner Party~

~Homemade Lasagna~


Desert~

~Eggnog Brownie Bites~
Post coming soon...

HAPPY NEW YEAR EVERYONE!!!

Sweet Life Kitchen

You may have noticed there are some changes going on around here, or rather for almost a month now, it may appear as if NOTHING is going on around here!! Well, except for the new address~ www.sweetlifekitchen.com. WOO-HOO!!

I have still been very busy in the kitchen and will run you all over with a fleet of updates as soon as possible, but I will be a bit scarce for the next few weeks while I work on this project and enjoy the holidays! 2009 promises to be a big year of new excitement here in the Sweet Life Kitchen, so hopefully you will stay tuned for everything to come...



Here are a few of my favorite recipes from the 2007 Holiday season in the meantime~
.::HAPPY HOLIDAYS::.

Pumpkin-Pear Strudel


Cranberry Apple Crisp


Pumpkin Ginger Bread