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the life and times of J T Frey
Based on Rick Bayless' Frontera recipe. I found that no additional water was necessary and would have...well, watered-down the salsa. Bayless' recipe also mentioned an optional addition of a jalepeño; I didn't have one on hand, and I didn't find the salsa suffered from its omission, so I just left it out completely.
Serves 8 people.
Whether on Ritz crackers or a buttered toasted English muffin, the salty-smokey goodness of ham spread has been a favorite of mine since childhood.
Who doesn't love smores? As an occassional fireside treat, they can't be topped. But as the person who must build and tend the fire used to make them, I don't always feel quite as excited for them. So instead of that gooey, messy, sometimes-burnt campfire creation, I figured why not make an ode to the smore that can be prepared in the comfort of the kitchen.
This casserole was designed to please those folks for whom Thanksgiving wouldn't be complete without some sweet potatoes, but to also please those who don't care for a large hunk of orange doused with a sticky, sweet sauce. Sure, in essence this recipe is like lumpy mashed potatoes. But those mashed bits will actually hold on to that tasty sweet sauce rather than letting it running all over your plate. And the unmashed bits have enough texture left that they'll remind those who crave a big hunk-o-yam of what they like best. Everyone's happy — except those who just don't like sweet potatoes, period.
Every time we go to Dutch Wonderland we leave the park right around dinner time and inevitably stop at the nearby Panera. Just as inevitably, our daughters want the mac-n-cheese kids dinner (it's NOT a bowl of Kraft orange easy mac, so we don't argue). For me, a soup-and-sandwich combo is always satisfying, and my favorite selection soup-wise is their turkey chili. This recipe is an ode to that hearty, tomato-free bowl of delicious.