Sweet Potato Fries

A Healthier Version...

5 Sweet Potatoes (peeled and sliced into 1/4 inch long slices)
Vegetable Oil
Salt/Pepper
Garlic Powder

Preheat oven to 450 degrees
Line a cookie sheet with parchment paper
In a large bowl toss sweet potatoes with vegetable oil, salt/pepper and garlic powder
Place potatoes on cookie sheet in a single layer
Bake 10 minutes
Turn once and bake 10 additional minutes or until golden brown
Remove from oven
Sprinkle with salt
Cool for 5-10 minutes before serving

Roasted Mushroom Soup

Great For Any Cold Day...

1 package Shiitake Mushrooms (stems removed and roughly chopped)
1 package Cremini Mushrooms (roughly chopped)
4 Tablespoons Olive Oil
Salt/Pepper
3 Shallots (minced)
3/4 Cup White Wine
24 oz. Low Sodium Chicken Broth
2 Cups Water
2 Tablespoons Heavy Cream
1 Tablespoon Lemon Juice

Preheat oven to 400 degrees
Toss mushrooms with olive oil and place on a roasting pan
Season with salt/pepper
Roast in oven for 20 minutes
After 20 minutes remove pan from oven
Add shallots and stir to combine with mushrooms
Roast for 10 minutes
After 10 minutes remove mushroom and shallots from oven
Strain mixture and reserve liquid
Set mixture aside
In a large pot add reserved liquid, wine, chicken broth and water
Bring to a boil then simmer for 20 minutes
In the meantime take 3/4 cup of reserved mushrooms and puree in blender
After 20 minute simmer add puree to soup
Stir in cream and lemon juice
Re-Season with salt/pepper (to taste)
Serve warm with croutons

Cheery Cranberry Salad Dressing

Refreshing and Light...

1 Cup Cranberry Sauce
2 Tablespoons White Vinegar
1 Tablespoon Sugar
1/2 Cup Olive Oil
Craisins
Goat Cheese (crumbled)
1 Head Romain Lettuce (chopped)
Salt/Pepper

In a blender add cranberry sauce, vinegar and sugar
Blend for a few seconds on high
Reduce blender speed
Gently remove cap (not the lid) from the blender top
Slowly stream in olive oil
Blend again for a few seconds

Season lettuce with salt/pepper
Add desired amount of dressing to salad
Toss with craisins and goat cheese

Coffee Marinated London Broil

Excellent Marinade...

1 lb. London Broil
1 Cup Strong Coffee
1/2 Cup Brown Sugar
1/2 Cup Cider Vinegar
1/2 Small Onion (chopped)
3 Cloves Garlic (minced)
1 Tablespoon Olive Oil
1 Teaspoon Dry Mustard
Pepper

In a medium size bowl whisk all of the ingredients together
Place london broil in zip lock bag
Add marinade to london broil
Refrigerate for 1 hour
After 1 hour remove london broil from refrigerator
Allow it to come to room temperature
Remove steak from zip lock bag and place on grill
Grill to desired doneness
Allow meat to rest and slice on a bias

Peas and Bacon

So Simple...

1 Frozen Bag of Peas (thawed)
1 Small Onion (minced)
Salt/Pepper
Olive Oil
4-5 Slices Pre-Cooked Bacon (crumbled)

Coat the bottom of  a pan with olive oil
Add onion and season with salt/pepper
Saute for 4-5 minutes
Add peas and saute about 5 minutes or until warmed
Put peas in a bowl and toss with bacon
Serve warm

Sausage and Peppers

Another Classic Dish...

5-6 Links of Sausage (hot, sweet or mixed)
3 Large Red Bell Peppers (sliced)
1 Large Onion (sliced)
Salt/Pepper
Olive Oil
Parsley
Pepper Jack cheese (cubed)

Preheat oven to 350 degrees
Add peppers and onions to baking dish
Season with salt/pepper
Coat with olive oil
Season with parsley
Prick sausage with a fork on each side
In a large pan add sausage links and enough water to cover sausage
Bring to a boil then lower heat to medium and cook for 30 minutes
or until juices run clear and sausage is no longer pink inside
Put peppers and onions in oven and bake for 30 minutes
Remove peppers and onions from oven - set aside
Allow sausage to cool then cut each link on a bias and add to peppers and onions
Add cubed cheese and place in oven till cheese is melted
Serve Warm

This dish can be ahead of time and reheated in the oven - 350 degrees for 20 minutes

Wine Poached Pears

So Elegant...This dish can be served along side a savory dinner or as a dessert

These perfect pears can also be prepared ahead of time...

10 Bosc Pears
Zest of 1 Orange
Zest of 1 Lemon
2 Whole Cloves
1 Cinnamon Stick
1 Tablespoon Brown Sugar
1 Bottle Cabiernt Savignion

Peel the pears leaving the stem attached
Slice the bottom of each pear so they stand upright easily in the pot
In a large pot add the orange zest and lemon zest and 2 tablespoons of wine
Stir and distribute evenly around the bottom of a pot
Place pears close to each other in pot
Add cloves, cinnamon stick, brown sugar and wine
Bring to a boil then simmer on low for 1 hour
Allow pears to cool and remove gently from pot with a slotted spoon - taking care not remove pears by their stems
Place pears on a dish and drizzle with remaining wine

***If preparing this dish ahead of time allow pears to cool
      Pour all remaining wine evenly over pears
      Place in refrigerator for 2 days
      Turn pears once per day to ensure even coloring