Cast Iron Sweet Potatoes

This post is apart of my other post “Friend’s Dinner.” I had my best friend and her husband come over when they were both not having a very good week and showed them that i cared the best way I could. Cooking. This dish that turns out delicious even if you do not put a lot of effort into it…..

Throughout the crazy in our own lives, we must think about the people around us. I care for these two like I would my own family. My way of showing I care is through my food. I make you delicious dinners to show my love because that’s how I know best.

My best friend and her husband have been going through a rough patch recently in their lives. Sickness, deaths in the family, and other problems. I’m not going to share too much because I don’t want to invade their privacy, but everybody needs to be reminded that somebody does care deeply. Life is short and we do have to go through the bad times to remind us those good days are still ahead. It may not seem like it at the time but it’s happening. That value of patience is hard to keep and we all know why.

Caramelized Sweet Potatoes with softened butter and molasses. Topped with brown sugar.

Ingredients:

• 3 Medium-large Sweet Potatoes
• 1 stick of butter ~ 8 Tablespoons
• 1 tablespoon of molasses
• 1/4 cup of brown sugar
• Salt & pepper (optional)

Recipe

1. Start by boiling your sweet potatoes in water for 15-20 minutes. Make sure they are soft enough to slide a fork or knife all the way through.
2. Take out of the water and slice them into discs about an inch thick. You can get fancy if you want but circles were easiest for me.
3. Add a Tablespoon of butter to the hot cast iron pan.
4. Add the sweet potatoes onto the pan and don’t move them so they can get that caramelized look.
5. While they are cooking I mixed together softened butter and molasses to spoon over when done cooking.
6. Add sweet potatoes to a plate, spoon the mixture over the potatoes and then sprinkle brown sugar on top and serve.

If you enjoy our recipes, or remake them let us know how they turned out. We enjoy making food and hope that others would enjoy eating it.

Wanna check out the other post from this series? ↓

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• Beef Tips in gravy
• Cast Iron Sweet Potatoes
• Side of Oven Roasted Carrots
• Honey Jack Apple Cobbler

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Veggie Fritters (Pancakes)

I really like potato pancakes and corn fritters; and I saw a blog on zucchini and spinach fritters on http://www.tastespotting.com/browse . Its my favorite food site.  Anyway, I didn’t have any spinach but I had some zucchini and then I began to springboard from there. I paired it with seared sea scallops with a simple white wine reduction sauce. Yummy!

I thought they not only tasted good, but they looked beautiful too.  I just love stuff that has multiple colors, just ask my kids about my shirts. This recipe makes about 12 3-inch fritters.

Ingredients

2 small zucchini, shredded
1 can corn (fresh is better, but it’s not in season now)
1/4 cup diced red onion
1/4 cup diced red, orange, yellow peppers ( I had an assorted bag of mini peppers)
2 small jalapeno peppers, diced
1/2 cup flour
1/2 cup grated parmesan cheese
1/4 cup dried bread crumbs
2 eggs
salt and pepper to taste
oil and butter for frying
sour cream for garnish

Method

1. Mix everything together. It should have enough batter to hold the veggies together, kind of like muffin batter, but with big chunks of veggies in it. If it is too loose add a little more cheese, if its to stiff add a little more egg or water.
2. I used a scooper to portion these. Heat a non-stick skillet or better yet a cast-iron skillet, add about 2 T oil and a pat of butter to the pan.  Scoop out a portion and flatten it out.
3. Brown on each side for 2 to 3 minutes or until golden brown. Set on a paper towel-lined pan in a hot oven @250F to keep warm while you finish the rest.