Sweet Potatoes

Prep Time: 45 MinutesC
ook Time: 30 Minutes
Difficulty: Easy

Ingredients

■4 whole Medium Sweet Potatoes
■1 cup Sugar
■1 cup Milk
■2 whole Eggs
■1 teaspoon Vanilla Extract
■1 teaspoon Salt
■1 cup Brown Sugar
■1 cup Pecans
■½ cups Flour
■¾ sticks Butter

Preparation Instructions

Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.

Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.

Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

http://thepioneerwoman.com/cooking/2010/10/soul-sweet-taters-step-by-step-recipe/

Spaghetti Squash with Maple Syrup and Shallots

Prep Time: 10 Minutes
Cook Time: 1 Hour
Difficulty: Easy
Servings: 8

Ingredients

■2 whole Medium Spaghetti Squash
■3 Tablespoons Butter
■2 whole Shallots, Finely Minced
■¼ cups Maple Syrup
■Dash Of Salt
■Dash Of Nutmeg

Preparation Instructions

Preheat oven to 375 degrees.

Pierce spaghetti squash a few times with a sharp knife. Place on a cookie sheet and bake for 1 hour.

Cut squash in half. Scoop out and discard seeds and slimy pulp. Scrap out the rest of the squash with a fork. Place in a bowl. Keep warm.

In a large skillet, melt butter. Cook shallots over medium heat for 2 minutes or until soft. Reduce heat and add maple syrup. Cook for a minute, then remove from heat. Stir in salt.

Pour mixture over squash. Sprinkle on nutmeg and mix together gently. Sever warm.

http://thepioneerwoman.com/cooking/2010/10/spaghetti-squash-with-maple-syrup-and-shallots/

My Favorite Turkey Brine

Prep Time 10 Minutes
Cook Time 15 Minutes
Servings 18
Difficulty Easy

Ingredients

■3 cups Apple Juice Or Apple Cider
■2 gallons Cold Water
■4 Tablespoons Fresh Rosemary Leaves
■5 cloves Garlic, Minced
■1-½ cup Kosher Salt
■2 cups Brown Sugar
■3 Tablespoons Peppercorns
■5 whole Bay Leaves
■Peel Of Three Large Oranges

Preparation Instructions

Combine all ingredients in a large pot. Stir until salt and sugar dissolve. Bring to a boil, then turn off heat and cover.

Allow to cool completely, then pour into a large brining bag or pot. Place uncooked turkey in brine solution, then refrigerate for 16 to 24 hours.

When ready to roast turkey, remove turkey from brine. Submerge turkey in a pot or sink of fresh, cold water. Allow to sit in clean water for 15 minutes to remove excess salt from the outside.

Discard brine. Remove turkey from clean water, pat dry, and cook according to your normal roasting method.

http://thepioneerwoman.com/cooking/2010/10/my-favorite-turkey-brine/

Steak Salad

Prep Time: 1Minute
Cook Time: 20 Minutes
Difficulty: Easy

Ingredients

■2 whole Rib-eye Or Strip Steaks, Extra Fat Trimmed

FOR THE DRESSING/MARINADE:

■¾ cups Canola Oil
■3 Tablespoons Red Wine Vinegar
■1 Tablespoon Balsamic Vinegar
■1 Tablespoon Worcestershire Sauce
■2 Tablespoons Soy Sauce
■1 teaspoon (additional) Soy Sauce
■2 Tablespoons Lime Juice
■2 Tablespoons Sugar
■3 cloves Garlic, Peeled
■1 Tablespoon Minced Fresh Ginger
■½ teaspoons Hot Chili Oil
■1 teaspoon Kosher Salt
■Lots Of Freshly Ground Black Pepper

FOR THE ONION STRINGS:

■2 whole Onions, Sliced As Thin As Possible
■2 cups Buttermilk
■2 cups Flour
■1 Tablespoon Salt
■½ teaspoons Cayenne Pepper
■1 quart Canola Oil
■Black Pepper To Taste

FOR THE CANDIED PECAN BITS:

■½ cups Pecans, Chopped
■1 cup Sugar
■2 Tablespoons Water

FOR THE SALAD:
■Lettuce Mix: Romaine, Arugula, Watercress, Raddiccio, Etc.
■Small Grape Tomatoes
■¾ cups Crumbled Blue Cheese

Preparation Instructions

To make the dressing/marinade, combine all ingredients in a mason jar with the lid. Shake vigorously to combine; taste and adjust seasonings to taste.

Place steak in a plastic zipper bag. Pour in half the marinade and seal. Refrigerate and marinate for at least two hours.

Prepare the onion strings: Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.

Make the candied pecans: Spread pecans on a baking mat or sheet of waxed paper. Add sugar and water to a small saucepan or skillet over medium heat. Cook to 280 degrees, or until dark and clear amber in color, about 5 to 6 minutes. Pour mixture over pecans (may not need all of mixture) and quickly stir/poke with a fork to evenly distribute mixture all over pecans. Allow to cool completely.

Make the onion strings: Combine dry ingredients and set aside. Heat oil to 375 degrees. Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and PLUNGE into hot oil. Fry for a few minutes and remove to a paper towel-lined plate as soon as they are golden brown. Repeat until onions are gone.

Grill (or sautee) the steak over medium-high heat until medium rare, about 2 minutes on each side. Remove from heat and allow to rest. Slice steak against the grain in thin slices.

In a large bowl, add lettuce mix, blue cheese, and cherry tomatoes. Add a little dressing and toss to combine. Add more if needed. Add candied pecans at the end and toss to combine.

Heap salad on a plate, making sure to get plenty of blue cheese, tomatoes, and pecans on each plate. Add half a steak to the top of each plate, then top the steak with onion strings.

Serve immediately. Yum!

http://thepioneerwoman.com/cooking/2010/10/big-steak-salad/