Have A DELICIOUS Day
Welcome to the 2020 Juneteenth Cookout Takeover! I’m participating with a group of fantastic Black Food Bloggers to bring you some delicious recipes to help you celebrate and amplify black culinary creatives. You’ll find a HUGE list of recipe links at the bottom of this post!
You need this Sweet Potato and Black Eyed Peas Salad recipe in your life! Mildly sweet and loaded with fiber, this delicious dish is perfect for your Juneteenth celebration. (more…)
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DailyVegolutions #CollectiveBias Vegetarian Southwestern Stuffed Sweet Potatoes
Have you made your New Year’s VEGOLUTIONS?! I’m committing to making healthier meal choices for my family starting with these Vegetarian Southwestern Stuffed Sweet Potatoes. (more…)
This DELICIOUS recipe for One Pot Coconut Curry Sanderson Farms Chicken is a sponsored post
Braising chicken in coconut milk is a fantastic way to cook resulting in a tender and delicious meal and as a bonus the braising liquid becomes a tasty sauce (more…)
SWEET POTATO PECAN PIE RECIPE WITH GEORGIA GROWN PECANS! MANY THANKS TO PEARSON FARMS FOR INVITING US TO TOUR THEIR BEAUTIFUL PECAN AND PEACH FARM IN FORT VALLEY, GEORGIA. (more…)
Baby it’s COLD outside; warm up with this recipe for Coconut Shrimp Soup. I used light coconut milk to give this soup a creamy texture while keeping it relatively low in fat. (more…)
I’m a meat lover, that’s no secret, but once in a while the time comes to lighten up. Well, for me that time has come, so I’m starting the Daniel fast to help get me on track. This recipe for Sweet Potato Steaks with roasted vegetables really filled the bill. The fennel turns candy sweet when roasting; it’s absolutely incredible.
Sweet Potato Steaks with Roasted Vegetables
Roasted Vegetables
| 2 zucchini
2 yellow squash 1 onion 1 red bell pepper 4 Roma tomatoes 1 fennel bulb 2 cloves of garlic 3 sprigs of fresh thyme ¼ cup olive oil Salt and pepper to taste |
Chop all vegetables and place in a roasting pan that is about 2 inches deep.
Drizzle with olive oil, sprinkle with fresh thyme, salt and pepper. Mix thoroughly and roast at 400° for 1 hour and 15 minutes. |
Directions for Sweet Potato Steaks
You already know how much I love a crab boil (you do know that, right?). I prefer to have a crab boil with blue crabs but they can be hard to come by, so I’ll pick up a few pounds of frozen snow crab legs in a pinch. We boiled some up this weekend but this time I saved the crabby, corny, sausagey broth to make crab bisque later in the week.
CRAB AND SWEET POTATO BISQUE serves 6
8 cups of crab broth (from the crab boil you had)
1/3 cup uncooked rice
1 -1/2 cups of diced sweet potato
8 oz back fin crab meat
1/4 cup half and half
1/4 cup dry sherry (for grown folks…it’s optional)
Bring the broth to a boil. Add the rice and sweet potato, simmer for 45 minutes. Puree the soup and strain. (Be very careful if you use a blender to puree hot soup, it can explode. Puree in small batches for safety)
Pour into serving bowls or cups. Swirl half and half onto the top of the soup drizzle with sherry if you’re using that. Add 2 tablespoons of crab meat to each bowl and serve.