Scalloped Sweet Potatoes

This is one of the dishes that I plan to prepare at Not Just Another Holiday Dinner on Thursday, November 6, 2014.  Most of us are accustomed to seeing sweetened sweet potato dishes on holiday tables.  This is a savory sweet potato recipe and it is incredibly yummy!  I found this recipe on a Hallmark website and I first made it when we were planning the cooking demonstration.  I made several dishes to take over to the newspaper for a tasting.  The dishes included two sweet potato dishes and this one won, hands down.

I think there are some shortcuts that can simplify putting a good meal on the table, but preshredded Parmesan cheese is not one of them.  I always buy the good Parmigiano-Reggiano cheese.  I buy a big block of aged Parmigiano-Reggiano cheese at Sam’s, cut it into chunks and pulse in the food processor, fitted with a metal blade, until the cheese is about the size of peas.  I keep the cheese in a jar, in my refrigerator, and use as needed.  It’s not cheap but the taste difference is one that I’m not willing to sacrifice!

This would be a great side dish on any holiday table!  It would be great with the traditional turkey or with ham or beef.  Your guests are sure to be wowed when you serve these Scalloped Sweet Potatoes.

Scalloped Sweet Potatoes
  • 1 tbsp. olive oil
  • 3 cloves garlic, peeled and smashed
  • 2 shallots, minced
  • 2 tbsp. thyme leaves, minced
  • pinch of red pepper flakes
  • 3 c. heavy cream
  • kosher salt
  • freshly ground black pepper
  • 2 c. grated Parmigiano-Reggiano cheese
  • ¼ c. Sauvignon Blanc or other dry white wine
  • 2½ lb. yellow-fleshed sweet potatoes, peeled and cut into ⅛-inch slices
  • 3 lb. orange-fleshed sweet potatoes, peeled and cut into ⅛-inch slices
  1. In a medium saucepan, heat the olive oil over medium heat. Add the garlic, shallots, thyme, and red pepper flakes, and cook stirring, until the shallots are lightly browned and the thyme is aromatic, about 1 minute.
  2. Stir in the wine and cook until the liquid is almost completely evaporated, about 1 minute. Stir in the cream. Season with salt and pepper to taste, and simmer for 5 minutes.
  3. Stir in ¾ c. of the Parmesan and simmer for 3 minutes.
  4. Preheat the oven to 350°F. In a shallow 4-quart glass or ceramic baking dish, make one layer of sweet potatoes. Pour just enough cheese sauce over the potatoes to coat them. Sprinkle with a little of the remaining grated cheese and some salt and pepper. Continue the process until the potatoes are gone. Top with the remaining sauce and grated cheese.
  5. Cover with foil and bake for 45 minutes. Uncover and bake for 25 minutes or until the potatoes are tender and the top is browned.


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Venison Steaks in Sweet-Sour Sauce

It’s no secret that I live with two men who love to hunt.  They expect me to cook up something wonderful with what they kill so I am always on the hunt for new recipes.  To be honest, I will not eat all cuts of wild game meat and when I do I prefer a sauce on it.  The sauce just seems to help cover up any wild taste that it may have.

This is a great recipe from Essential Pepin by Jacques Pepin.  It was really easy and quick too, which I loved!  I used the back strap for this recipe and it is a recipe I will definitely make again!


Venison Steaks in Sweet-Sour Sauce
  • 1 venison loin or large tenderloin (about 1½ pounds), trimmed of fat
  • 1 tsp. olive oil
  • 1 tsp. chopped fresh thyme
  • 1 tbsp ketchup
  • 1 tbsp. seedless raspberry jam
  • 2 tsp. soy sauce
  • ¼ c. cold water
  • 1 tbsp. peanut oil
  • 2 tbsp. unsalted butter
  • ¼ tsp. salt
  • ¼ tsp. freshly ground black pepper
  • 1 tbsp. chopped shallots
  • 2 tbsp. red wine vinegar
  • 2 tbsp. hearty red wine (such as Cabernet Sauvignon)
  1. Cut venison into 4 steaks and using a meat pounder, pound the steaks gently until each is about ¾-inch thick. Rub the steaks with olive oil and sprinkle with the thyme. Arrange the steaks in a single layer on a plate, cover with plastic wrap, and refrigerate for at least 1 hour or up to 8 hours before cooking.
  2. Mix the ketchup, jam, soy sauce, and water together in a small bowl, set aside.
  3. When you are ready to cook the steaks, heat the oven to 160 degrees.
  4. Heat the peanut oil and 1 tbsp. of the butter in a large heavy skillet until hot. Sprinkle the steaks with salt and pepper, place them in the skillet, and sauté over medium-high heat for 2 to 2½ minutes on each side for medium-rare. Transfer the steaks to an ovenproof plate, leaving the drippings in the pan, and keep warm in the oven while you make the sauce.
  5. Add the shallots to the drippings and sauté for about 20 seconds. Add the vinegar and wine and cook until most of the liquid has evaporated, about 1½ minutes. Add the jam mixture and mix well, then stir in the remaining 1 tbsp. butter. Boil for 10 seconds, then strain through a fine strainer.
  6. Place a steak on plate, coat the steaks with the sauce, and serve.
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Amye’s Favorite Recipes form 2012

Happy New Year!
I hope that everyone had a wonderful Christmas and I wish you all a very blessed and prosperous new year.
I’m thankful for the time spent with family and friends during the holidays.  We had a great Christmas and then brought the new year in with family and friends in Savannah.
I had several different ideas for my first post in 2013.  My first thought was doing a “2012 Most Popular” post, featuring the posts that were viewed most often.  However, what I’ve ended up doing is my top picks from 2012.  It was harder to narrow the list than I had thought.  I wanted to keep it to 10 or 12, but I just couldn’t leave any of these picks off of my list.  So, here are my top 15 picks from 2012.
  Chili Rubbed Pork Tenderloin with Apricot Ginger Glaze
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