From the kitchen this week, we tried a new recipe for soup which will appear here next week. I think it's the last, last, last soup until fall, but we're going out with a bang. We also tried a new recipe for something called Spicy Pork Noodles which made use of the last of that pork I posted last week. I'm glad I saved that and made it into another meal. It will also be appearing on a recipe day.
We used leftover salmon for sandwiches one night. I use this just like tuna fish sandwich spread....and little Miracle Whip/mayo, a little pickle relish and my husband and I are set. It's just one of those really easy things for busy or too-hot evenings. Yah, I know some of you are turning up your nose, either because your not fish people in general or salmon people specifically. We, however, aren't hampered by these prejudices. Just don't try to sneak any mushrooms or raisins into anything....
We also did a pan of these Lazy Chili Rellenos with some of the Anaheim chilies I froze last summer. The last time I made these, they were very mild. This time I apparently got the spicy end of the pan. Hit or miss, I tell you. Note to self and anyone else who wants to freeze whole, roasted chilies. Don't put them between waxed paper in layers. They did NOT separate easily and I had a terrible time trying to get them apart. I'm not sure what else to use, though. Maybe parchment?
So here's what we served with the Marinated Pork Medallions. They also come from Taste of Home magazine and I would link you directly to the recipe, but this recipe came from a general article on stuffed potato variations, and was just a passing idea combining several of the suggestions in the article. The corny name for them also came from the article, so I'm going to do the best I can here to give some kind of cohesive recipe for them. I haven't eaten a lot of plain, baked sweet potatoes. They're good, but some of the traditional toppings like sour cream aren't necessarily what you want to eat on them. This recipe suggests things like chive butter, bacon and yes, maple syrup. If that doesn't constitute a Candied Earth Apple, I don't know what does. We tried all the toppings listed and they were delicious together.
Stuffed Sweet Potatoes, aka Candied Earth Apples
- Sweet potatoes, washed and poked with a fork, as many as you want for the group you're serving and according to the shape of the potatoes. Because, let's face it, all sweet potatoes are not created equal in size and/or shape.
Toppings of your choice:
- Chopped, cooked bacon
- Maple syrup for drizzling
- Chive butter, made by combining 1/2 cup (1 stick) softened butter and 1/4 cup chopped chives. My chives are making an appearance, so I gave them a nice haircut using this recipe.
Bake the sweet potatoes at 350° about 30 minutes less that you'd bake regular baking potatoes. They don't take quite as long. I'm going to recommend you wrap them in foil and then put a cookie sheet on the rack underneath the one you're baking them on. They tend to drip a bit and who needs that in the bottom of their oven? Unwrap, slice lengthwise and top with whatever you want.
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