Posts Tagged by sweet potatoes

…gone to the dogs! Homemade “Frosty Pet nICE Cream” treats!

My sweet Chamblee’s resting place….

Four years ago today, my sweet Speagle Chamblee crossed the rainbow bridge.

As I sat here looking at our pictures in this heat wave, and having seen a friend post pictures on facebook last night of commercially sold pet “ice cream,” I came to realize I’d never posted this pet recipe here on my blog! 

On a last minute thought, I threw this together several years ago and entered it into the NC Sweet Potato Festival Contest “Miscellaneous” category where it won 2nd place!  (It seems the last minute recipes I “throw together” are the ones that do best in contests.) 

Frosty Pet “nICE Cream” Treats!

My sweet Chamblee was my guinea pig, and he did love my sweet potato “nIce Cream” treats. And guess what?  They are people friendly too.  So while making them for your fur babies, you can lick the bowl and spoon. This is a perfect recipe to get your kiddos involved in the kitchen. They will love these healthy snacks and feel so proud they made them for their furry best friends too.

Now being the North Carolina made foods evangelical that I am, y’all know I used NC made peanut butter (lots to choose from so use your favorite or quickly and easily make your own)…. and of course North Carolina Sweet Potatoes…. these grown just a few miles down the road!  

So without further ado…. I will leave you with a little bit of my stroll down memory lane today of Chamblee…. who was by my side for 15 years.  

My sweet Speagle Chamblee…. I miss him so.

And I think since I keep packets of baked sweet potato in my freezer (you DO do that don’t you?), in his memory, I will make my sweet little June Bug some today…. also a Speagle!  

 

My sweet Speagle girl June Bug… I love her so!

 

Y’all have a “nICE” week… stay cool, and treat your babies to some “nICE Cream” treats too!  A fun thing to do inside the air conditioning on a hotttt summer’s day.

 

 

 

 

 

Print
Homemade Frosty Pet “nICE Cream”
These freshly made treats are so much better for your doggie friends than the store bought versions and can be made with ingredients you probably already have on hand. My Speagle, Chamblee, loved these on hot summer days, or about any day for that matter. He’s in doggie heaven now and my new Speagle girlie June Bug loves them too! Exact measurements are not required, making them easy for children to make for their furry friends (and themselves too). Being a ‘local foods evangelist’ I always use NC commodities and products whenever possible. For this recipe, I used North Carolina sweet taters from a local farm, local Franklin Co. honey and peanut butter made in Eastern North Carolina!
Servings: 5 doggie treats
Author: Wendy Perry
Ingredients
  • about 1 cup cooked and mashed sweet potato
  • about 1 cup nonfat yogurt SEE NOTES
  • about 1/2 cup peanut butter, smooth or crunchy
  • 1 squirt honey adult dogs only
  • a few crumbled sweet potato chips, optional garnish
Instructions
  1. Throw everything into a small bowl and stir together until well mixed. Portion out into small custard cups; cover and freeze. Remove from freezer a few minutes before serving to soften.  
Recipe Notes

NOTE:  Chamblee l.o.v.e.d. spicy hot potato chips (and so does June Bug), so if I have some on hand, I sometimes crush a couple of chips and/or sweet potato chips on top of his nICE Cream... making him his own little nICE Cream Sundae!

BE SURE THE YOGURT YOU USE IS FREE OF SWEETENERS, NATURAL OR ARTIFICIAL!

***  There are many people foods that are not safe for your pets.  Before adding ingredients you might like in your nICE Cream to your pooch’s, be sure to look at safe pet food lists.  The last thing you want to do is harm your baby with a treat. 

Southern Colcannon… get’n my Irish on for a day! (1)

Southern Colcannon with NC Sweet Potatoes

Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com

UPDATE…. my Southern Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table. I am republishing this old fave per requests… I hope you’ll enjoy!

With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color.  Those are (that is) my credential(s) for this recipe.

All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere…  sometime.

I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning.  Bestill me heart, you little Leprechan!  Some of my FAVs… this is a no-brainer for me.  Since I love to sub this for that, and that for the other, I got to it.

Let’s start with the potato part.  Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for…  This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them.  All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad.  (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)

Next.. cabbage.  I do luv me some cabbage, but even mo’ better are my cabbards.  We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.

Ahhh… Butter!  A staple in my kitchen.  Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too?  And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top!  So there’s your pot ‘o gold.  Toasty, nutty browned butter.  I’m quite certain the fountains in heaven doth flow with luscious browned butter.

As I read more about Colcannon, it seems that it is mostly served with ham.  Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!

Now that, my friends, is my contribution to the day of Irish celebration.  Colcannon is so groovy, it has its own song.
So here you go… tap along.

The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

The story of its name and the colcannon traditionalists versus “the other group” is rather interesting.  I’ll let you decide if you need to know more… over here!

And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!

If you have a Colcannon story or memory to share, please do in the comment box.  Share your recipe too… for Colcannon or how you quit smoking.

Southern Colcannon… get’n my Irish on for a day!

Rating: 51

Southern Colcannon… get’n my Irish on for a day!

What to throw together...

  • baked sweet potatoes, any kind but white used in photo
  • cooked and seasoned cabbards, cabbage or collards
  • roughly chopped scallion, white and green parts (optional)
  • salt and pepper
  • browned butter

How to throw together...

  1. Use about equal parts baked sweet potatoes and greens. Exactness is not important.
  2. Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
  3. Make well in serving of colcannon and fill with browned butter.
  4. ENJOY!

Southern Colcannon… get’n my Irish on for a day!

Southern Colcannon with NC Sweet Potatoes

Southern Colcannon featuring North Carolina Sweet Potatoes and Wendy’s Cabbards (collards and cabbage) @ WendysHomeEconomics.com

UPDATE…. my Colcannon and “Cabbards” recipes were published in Our State Magazine in March 2015! This is such a tasty recipe to serve anytime, but just right for adding a southern twist to your St. Patrick’s Day supper table.

With all the blogs and newsletters filling my inbox with St. Patty’s Day recipes, I got to pondering what I could do to put the “Wendy Twist” on things while throwing some Irish South In Your Mouth. So far as I know, there’s nary a drop of Irish in me, but green IS my favorite color.  Those are (that is) my credential(s) for this recipe.

All my life, I’ve seen “colcannon” but never really paid attention to what that is, so being the Culinary Adventurist that I am, it was time for me to dig deeper… turns out, “DIGging” around was appropriate since this dish involved taters that have been dug up… somewhere…  sometime.

I first turned to a few dictionaries to find out just what such an oddly named dish is made of… and find that to be potatoes, greens (traditionally kale, but cabbage and other greens have come to be used), butter and seasoning.  Bestill me heart, you little Leprechan!  Some of my FAVs… this is a no-brainer for me.  Since I love to sub this for that, and that for the other, I got to it.

Let’s start with the potato part.  Seeing as how I am lucky to live in the heart of sweet potato country here in North Carolina, it only makes sense to me to throw aside plain old potatoes and grab Sweet Taters as I mostly prefer using anytime a potato is called for…  This past week, at my local Piggly Wiggly, I got THE best white sweet potatoes… about the best of ANY colored sweet potato ever to pass my lips… so good in fact I got a whole case of them.  All you have to do is throw some in the oven and bake until nice and soft when squished with a hot pot pad.  (Note: I Dig the Pig, cause they are local folks who buy local NC goodies for their store.)

Next.. cabbage.  I do luv me some cabbage, but even mo’ better are my cabbards.  We’ve cooked those here before… and just so happens I still have plenty of my winter stash in the freezer, so just had to thaw and heat those.

Ahhh… Butter!  A staple in my kitchen.  Not much that makes butter better… except browning! I’ve been throwing browned butter into all sorts of stuff lately, so why not atop my Southern Colcannon too?  And according to the song I found, see below (after creating my recipe), it seems there is supposed to be a butter hole on top!  So there’s your pot ‘o gold.  Toasty, nutty browned butter.  I’m quite certain the fountains in heaven doth flow with luscious browned butter.

As I read more about Colcannon, it seems that it is mostly served with ham.  Yet another staple in my kitchen, it only makes sense to this “Irish for a day gal” that a helping ‘o country ham (from here in North Carolina of course) snuggles up next to my concoction of Southern Colcannon!

Now that, my friends, is my contribution to the day of Irish celebration.  Colcannon is so groovy, it has its own song.
So here you go… tap along.

The song “Colcannon”, also called “The Skillet Pot”, is a traditional Irish song that has been recorded by many artists.

“Did you ever eat Colcannon, made from lovely pickled cream?
With the greens and scallions mingled like a picture in a dream.
Did you ever make a hole on top to hold the melting flake
Of the creamy, flavoured butter that your mother used to make?”

The chorus:

“Yes you did, so you did, so did he and so did I.
And the more I think about it sure the nearer I’m to cry.
Oh, wasn’t it the happy days when troubles we had not,
And our mothers made Colcannon in the little skillet pot.”

The story of its name and the colcannon traditionalists versus “the other group” is rather interesting.  I’ll let you decide if you need to know more… over here!

And on a personal “toot my horn” note, St. Patty’s Day is special for me… because it was on that day in 2005 I QUIT SMOKING!

If you have a Colcannon story or memory to share, please do in the comment box.  Share your recipe too… for Colcannon or how you quit smoking.

Southern Colcannon… get’n my Irish on for a day!

Rating: 51

Southern Colcannon… get’n my Irish on for a day!

What to throw together...

  • baked sweet potatoes, any kind but white used in photo
  • cooked and seasoned cabbards, cabbage or collards
  • roughly chopped scallion, white and green parts (optional)
  • salt and pepper
  • browned butter

How to throw together...

  1. Use about equal parts baked sweet potatoes and greens. Exactness is not important.
  2. Throw baked potatoes into mixing bowl and mash. Fold in greens and mix well. If using, add scallion into mixture and stir to combine. Or, simply add into greens when cooking or heating. Season with salt and pepper.
  3. Make well in serving of colcannon and fill with browned butter.
  4. ENJOY!

Cooked any good Groundhog lately?

groundhog-pirate2

To celebrate the day, the lazy blogger is sharing this annual post originally from 2011!  However, that’s about to change and routine blogging is about to commence this week.  I’m ready  with all sorts of goodies for you and I hope you are too…

So, what exactly IS a groundhog?  As I researched to see exactly what they are, I learned that they are also ‘woodchucks’ (huh?) or ground beavers!  Oh great, that tells me a lot.  I’m not sure, but I don’t think we have this particular specie of hog in my vicinity here in central North Carolina.  We have hogs with snouts and hogs with tailpipes, but pretty sure no ‘ground’ hogs.  However, I’ve been known to be wrong so somebody correct if that be the case.  This is a really good pie.  I have made it, just was fresh out of ground hog, so I used ‘regular’ hog instead.  I hope you will give it a try… with good old NC Sweet Potatoes and some good local pork from wherever you are.

That whole shadow thing has always confused me…  as I already have brain overload and remembering this is not of vital importance so I never saw fit to ‘file’ this up there.  If he (or she?) sees a shadow, which is it?  More winter or less?  And best I remember, predictions of weeks of future weather offered up by a ground beaver is about as accurate as our local weather folks when they say those proverbial words… “we’re on the line and don’t think there will be significant accumulation,” only to wake up to a FOOT of snow!

So since groundhogs aren’t worth much when it comes to weather forecasting, I wondered if they may, perhaps, be edible.  Always one to explore new culinary adventures, a-googling I went!  Turns out, this hog is dark meat, similar to squirrel or rabbit.  Now I haven’t cooked either one of those lately either… so I dig deeper.  If you get yourself a hog that’s been hibernating, you are gonna need to remove the layer of fat that has piled up under the skin… and while in there, you’ll need to yank out their ‘stinky’ glands.  If your hog is a senior citizen, parboiling is going to be necessary before cook’n.  (Apparently inspecting the hog’s teeth will give clues as to age, but unless you’re a wildlife dentist, I’m not sure how to know this!).

So, since PIE is on top of all the 2011 trend Lists as ‘hot stuff’ this year, I salute thee, Pie… Groundhog Pie!  If you have a favorite Groundhog recipe, do tell… and share it!  And MY prediction… Sunny Skies ahead for all… whether you’re east, west, north or south of me… especially to my friends in the midst of Snowpocolypse this week… better y’all than me!

(still learning all the bells and whistles to the new recipe print feature… a few kinks to get worked out…stay tuned!)

Southwestern Groundhog Shepherd’s Pie with Sweet Tater Topping

TOPPING:

  • 3 large sweet potatoes, cooked and mashed (I cook mine in the micro)
  • 1 tall can evaporated milk
  • 1 chipotle in adobo sauce, coarsely chopped (more if you like it hotter)
  • 1 tablespoon adobo sauce
  • dash cinnamon
  • 1 heaping teaspoon sea salt

FILLING:

  • About 2 pounds lean ground groundhog
    (if you must, you can sub ground beef, turkey, pork, chicken)
  • 1 large sweet onion, roughly chopped
  • 3 tablespoon garlic oil, divided
  • 1-14 ounce can Mexi-Corn, drained*
  • 2-15 ounce cans fire roasted tomatoes
  • 1-7 ounce can diced roasted chilies
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 cups grated Monterey Jack Cheese, divided
  • fresh cilantro

Preheat oven to 375°.

TOPPING:

Combine (cooked) mashed potatoes, milk, chipotle pepper, adobo sauce, cinnamon  and salt.  Mix well; set aside.

PIE FILLING:

In oven-safe skillet or small roasting pan, brown ground groundhog and onion in 2 tablespoons garlic oil; drain and set aside.  Add remaining tablespoon of garlic oil and corn, stirring several minutes to lightly toast corn.  Stir in tomatoes, chiles, chili powder, cumin and oregano.  Cook until hot and well-blended and juices reduce.  Remove from heat and mix in meat-onion mixture.  Add 1 ½ cups cheese into mixture.  Top with sweet potato mixture, spreading to edges.  Sprinkle top with remaining ½ cup cheese.  Bake in 375° oven for 25-30 minutes until hot and bubbly.

Southwestern Groundhog Shepherd’s Pie with Sweet Tater Topping

Servings: 4-6 depending on your eaters

Southwestern Groundhog Shepherd’s Pie with Sweet Tater Topping

What to throw together...

  • TOPPING:
  • 3 large sweet potatoes, cooked and mashed (I cook mine in the micro)
  • 1 tall can evaporated milk
  • 1 chipotle in adobo sauce, coarsely chopped (more if you like it hotter)
  • 1 tablespoon adobo sauce
  • dash cinnamon
  • 1 heaping teaspoon sea salt
  • FILLING:
  • About 2 pounds lean ground groundhog
  • _ (if you must, you can sub ground beef, turkey, pork, chicken)_
  • 1 large sweet onion, roughly chopped
  • 3 tablespoon garlic oil, divided
  • 1-14 ounce can Mexi-Corn, drained*
  • 2-15 ounce cans fire roasted tomatoes
  • 1-7 ounce can diced roasted chilies
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 2 cups grated Monterey Jack Cheese, divided
  • fresh cilantro
  • Preheat oven to 375°.
  • TOPPING:
  • Combine (cooked) mashed potatoes, milk, chipotle pepper, adobo sauce, cinnamon and salt. Mix well; set aside.
  • PIE FILLING:
  • In oven-safe skillet or small roasting pan, brown ground groundhog and onion in 2 tablespoons garlic oil; drain and set aside. Add remaining tablespoon of garlic oil and corn, stirring several minutes to lightly toast corn. Stir in tomatoes, chiles, chili powder, cumin and oregano. Cook until hot and well-blended and juices reduce. Remove from heat and mix in meat-onion mixture. Add 1 ½ cups cheese into mixture. Top with sweet potato mixture, spreading to edges. Sprinkle top with remaining ½ cup cheese. Bake in 375° oven for 25-30 minutes until hot and bubbly.
  • Garnish with chopped fresh cilantro! Serve with side of black beans topped with a dollop of sour cream.

Garnish with chopped fresh cilantro!  Serve with side of black beans topped with a dollop of sour cream.

* Put corn juice into your freezer soup pot…more on that to come!

“Traditional Southern Thanksgiving Favs…with a Twist”

Twisted Southern Thanksgiving Table

Being the “throw cooker” that I am, those of you that know me know I’m gonna throw a twist into a meal or recipe, any chance I get.  Well there’s no reason Thanksgiving should be exempt from my voodoo.  My friends

Valonda and Sharon invited me back again to their show, NBC17’s My Carolina Today Show, here in the Raleigh Triangle market… those two are so cute and fun I can never say no to their invites… although being a big girl as I am, I feel like Goliath Chef beside them. I’m sure they must wear something like Size -4 or something like that… and so bubbly I just wanna pinch their cheeks… bless their hearts!  I usually take my clogs off during taping to help a little, but forgot when taping this week… the show will air tomorrow (Thursday, November 16th)… so as I post, I don’t have a link to the video yet they always throw up online… I’ll come back with that!

When Sharon asked me at my last visit to come up with ‘something’ for Thanksgiving, I didn’t have any ideas right off the bat like usual… but a couple of weeks ago, as usual, I had a vision… of one thing, and that’s all it takes to get me going.  They asked me yesterday if I just magically ‘come up with this stuff,’ and I told them, “well, actually, yes.”  My inspiration this time was collards. (And when I come up for air in-between this week’s BIG projects…. I’m going to post my “Almost Famous Collards” for you, and how I throw ’em together.)  Once I had the collard vision, everything else just flowed right out of me… and so now, I introduce to you…

My Southern Thanksgiving Table… with a twist!

As you look through these realllllly easy recipes, you’ll see all our usual stuff found on Turkey Day Tables, at least mine anyway… turkey, cranberry sauce, collards, stuffing (AKA dressing), turnips, butternut squash, sweet potatoes and pecan pie ~ just twisted out a bit.  I hope y’all enjoy these and reallllly hope you will give me some feedback down there in the ‘comments’ box, and also, PLEASE SHARE on your Facebook pages and with your friends… I really need to get more folks here and need your help!  I give you entertainment and wondermous recipes, and all I ask is that you invite a few folks to subscribe…

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Gotta run… as Food Stylist and Recipe Developer for Our State Magazine, gotta be up realllllllllll early in the morning and in Greensboro BY 7:30…. to shoot some wayyyy outside the box special recipes I developed for February issue… been working on them for a few months!  Can’t tell ya any more than that… Top Secret, but you just run yourself on over and subscribe right now so it will come right to your mailbox in mid-January! (It’s a perfect gift that gives all year long too… for yourself or others.)  You are just not gonna believe your eyes.  Lordie Mercie, they are bringing in video folk too, to film the ‘behind the scenes’ of the assembly of these recipes and what goes on at a special photo shoot like this, so this gal needs all the ‘beauty rest’ she can get… but to tell you the truth, I’m SOOOO excited about this and feel like it’s my Christmas Eve and don’t anticipate much sleep, ‘tween that and the tornado watches going on thru the night.  I’m about to bust wide open to tell folks about this… by my lips are sealed… for a few more weeks anyway.

So… hope you enjoy these recipes… and Share Away!

FOR 1 page PRINTABLE RECIPES, click HERE! Or, click the recipe name.

Grilled Barbecued Turkey

Grilled Barbecued Twisted ‘n Kicked Turkey

We’re twist’n & kick’n up Thanksgiving this year with some new ways to cook and serve traditional oldies.  Everybody loves grilled goodies and this turkey is no exception.  This recipe features some culinary goodies made here in North Carolina but you can sub your own favorites as well.

 

Recipe By: Wendy Perry
Serving Size:  however much you cook!

Sliced Turkey breast (you can used cooked)
Turkey Legs (raw)
Tiny Town Turkey Rub     (from Savory Spice Shop Raleigh-visit one in your area or order online!)

1          cup                 NC’s Fireside Black Jack BBQ Sauce                         Visit their Web Site
½         cup                NC’s Crooked Condiments Gaelic Ale Mustard      Visit their Web Site
1          teaspoon        jalapeno powder (more or less to taste)   (also from Savory Spice Shop)

TURKEY:  To save time, you can buy cooked turkey breast.

Shake (generously) some Tiny Town Turkey Rub onto turkey.

SAUCE:  Mix BBQ sauce, mustard and jalapeno power in small bowl.

Slice (cooked turkey) and place on grill.  Baste with sauce and grill on each side until well-heated and sauce has caramelized a bit.

Cook raw turkey legs, turning frequently, until at 165° by thermometer.  Once done and before removing from grill, baste generously with sauce and turn a few
times to allow sauce to glaze and caramelize.

Use this to also to baste Bacon Wrapped Collard Rolls with Stuffing.

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog

Cranberry BBQ SauSal

Cranberry BBQ “SauSal

Throw your guests a twist at Thanksgiving or any time you serve turkey or chicken with this SauSal… (a little Sauce with a hint of Salsa)
You can throw this together in about 10 minutes with a bag of cranberries and some goodies you probably have on hand!

 

Recipe By: Wendy Perry
Serving Size: 8+

1          bag                 fresh cranberries
¼         cup               favorite BBQ sauce
1           cup                sugar
½         cup               brown sugar
¾         cup               your favorite salsachopped cilantro
1                                  jalapeno, seeded and diced

Throw everything but cilantro and jalapeno into heavy saucepan.  Bring to a boil and cook for about 8-10 minutes, until berries have popped and sauce has thickened.

Pour into serving bowl and chill.  At serving time, sprinkle with cilantro and jalapeno.  Serve with BBQ Turkey and Bacon Wrapped Cabbage Rolls and Stuffing.

This is also good on leftover turkey (and ham) sandwiches and wraps.

Recipe Copyright© Wendy L. Perry, Inc.        May be shared with credit cited and link back to this blog

Bacon Wrapped Collard Rolls with Stuffing

Bacon Wrapped Collard Rolls with Stuffing

Collards….
the quintessential southern green, and no traditional Thanksgiving table in these parts would be complete without ‘em.  But this year, throw together some of these and throw on the grill along with your turkey for a real surprising twist… and your dressing, or stuffing, whichever you call it, is tucked inside!  Like most of this meal, these can be made ahead and just throw on the grill when you cook your turkey.

 

 

Recipe By: Wendy Perry
Serving Size: 8

8                                 collard leaves, torn into large pieces
8       slices               bacon
4       cups                 your favorite stuffing
toothpicks

BBQ Turkey Sauce (see that recipe up above)

In deep skillet or pot, heat water 2 inches deep.  Once boiling, throw collard leaves into water (stacked on top of each other).  Blanche several minutes until tender.  Remove and drain in colander being careful not to tear leaves.

Cook bacon in layers of paper towels in microwave (or skillet) several minutes until almost done, but still soft and pliable.

Lay collard leaf onto flat surface.  Spoon ½ cup of stuffing horizontally and roll up.  Wrap a slice of bacon around the roll and secure with toothpick.  Continue until all rolls are completed.

Throw on hot grill and baste with the Turkey BBQ Sauce, turning to glaze while sauce lightly caramelizes and bacon finishes cooking.  Serve with grilled turkey.

 

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited and link back to this blog

Rosemary Skewered Fall Veggie Kabobs

Rosemary Skewered Fall Veggie Kabobs

These are really easy to throw together for a new twist on traditional Thanksgiving vegetables.  You can also make these ahead of time to throw on the grill with the rest of your Grilled Turkey Day meal.

 

Recipe By: Wendy Perry
Serving Size: 8

8                                   stems of fresh rosemary
8          (or more)     fresh Brussels Sprouts
16       1” chunks      fresh turnips
16       1” chunks      fresh butternut squash
1          large               red onion, cut into 1” square slices
1          stick                butter, melted
Few     sprigs            fresh sage
salt and freshly ground pepper

Strip leaves from rosemary stems, leaving about 2” of leaves on tip end.  Set aside.

Steam Brussels Sprouts in microwave until tender but not mushy, about 3-4 minutes.  (Time will vary depending on wattage of your microwave.)

Steam turnip and squash chunks in microwave until crisp tender being careful not to overcook;  if too done, they will break apart when sliding onto skewers.

Thread onto skewers… squash, turnip, onion, sprout, squash, turnip, onion (or whatever pattern you choose)… I use 1 Brussels Sprout in center but you can add more if you like.

Throw onto grill making sure tips with leaves are over unheated area so they won’t burn off.  Use sage stem with leaves to baste with melted butter while cooking.  Grill, turning gently with tongs, until slightly charred on all sides.  Sprinkle with salt and freshly ground pepper or seasoning of choice.

 

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog

BUTTERscoth PECAN Skillet Pie

BUTTERscoth PECAN Skillet Pie

Yummmm….
cooking and serving pie from a skillet just seems to make ‘em taste better!  This pie just says ‘fall’… with the toasty pecans and richness of the butterscotch.  Top with Sweet ‘Tater & Molasses Ice Cream and get ready for accolades all around for your DEElicious DEEssert.

Recipe By: Wendy Perry
Serving Size: 8

1 1/2      cups               pecan pieces
2          tablespoons   flour
3              large             eggs – beaten with whisk till slightly frothy
1      11 ounce bag     butterscotch morsels
1/2          cup               brown sugar
1              stick              butter — melted, cooled
1          teaspoon        vanilla
1                                     unbaked pie shell, (I use Pillsbury from dairy section, not frozen)
Sweet ‘Tater & Molasses Ice Cream
Sea Salt

Preheat oven to 350.

Spray 10″-12’ cast iron skillet; place crust into prepared pan.  It will naturally ‘ruffle’ as shown in picture.

In medium bowl, mix pecan pieces with flour. Add remaining ingredients and mix well.  Pour into pie shell and bake 350* for about 40-45 minutes.

Let pie cool before slicing as it is easier to cut at room temperature.

Serve with dollop of Sweet ‘Tater & Molasses Ice Cream and pinch of sea salt.

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog

NC Sweet ‘Tater * Molasses Ice Cream

North Carolina Sweet ‘Tater & Molasses Ice Cream

Lordie Mercie.
You just don’t get much easier than this when it comes to Throw Cooking.  This is a fun and easy recipe for little ones to throw together with you in the kitchen.  Eat as is, or plop some on top of a slice of BUTTERscoth PECAN Skillet Pie.

 

Recipe By: Wendy Perry
Serving Size: 8

1          ½ gallon         vanilla ice cream, softened
2          large                 sweet potatoes, cooked and mashed
1          tablespoons  apple pie spice
½         cup                  molasses
sea salt

Put softened ice cream into mixing bowl.  Throw in sweet potatoes and spice.  Drizzle with molasses and swirl into ice cream mixture.  Refreeze.

Serve as is or over pie with a pinch of sea salt on top!

Sweet potatoes can be cooked in microwave on high power, about 10 minutes.  Cook until soft when squeezed with a towel.  Be sure they are well cooled before adding into ice cream.

Recipe Copyright© Wendy L. Perry, Inc.
May be shared with credit cited with link back to this blog

That’s all for now folks!