Mama B’s Roasted Sweet Potato Green Salad




Mama B  is the sweetest Gran to my favorite 4 yr old twins, Jake & Maggie, Mama B is also great cook and she was telling me about this amazing salad that I thought would be a great addition to our Thanksgiving meal! I love roasted sweet potatoes so I made a smaller portion for dinner last night and it was FANTAB!! Hubs gobbled it up and so did I!!


Salad: 1 head Romaine lettuce ( I used 2 of the Romaine Hearts)
1 c. blue cheese crumbles
1 c. pecan pieces (I lightly toasted these in the microwave 30 sec at a time)
1 c. dried cranberries
1 med. to small red onion thinly sliced
3 large. sweet potatoes


Dressing:
3 T apple cider vinegar
1 c. oil (I used extra light
1 1/2 t. Dijon mustard


Peel and cut sweet potatoes into 1 inch pieces. Toss sweet potato chunks in mixture of oil, garlic and salt. (I put the chunks into a plastic bag, just drizzled some oil in, threw in 2 cloves sliced garlic and massaged it all together.) Roast in a 400 oven for 30min or so Potatoes should be golden brown in color. Cool.
Chop romaine lettuce into 1 inch pieces and place in bowl or platter. Layer onion, blue cheese, cranberries, and pecan pieces. Top with sweet potato chunks. Toss salad with desired amount of vinaigrette dressing right before serving. (You have to eyeball how much dressing – when I doubled the recipe about ¾ cup of dressing worked perfect!!
Thanks Mama B for sharing!!
xoxo. Mama Bird

Blessings of Thanksgiving

Prior to tomorrows chaos dashing from store to store looking for one thing! 
Decorating the table, cleaning house and my other rants.

I wish you all a beautiful Thanksgiving. Full of peace, healthy and happy family and friends, full bellies and warm hearts. love- kat


and from a dear soul who left this world too soon, my lovely kind hearted,  skinny haired friend, (mother, grandmother, sister, wife) Sandra. This is a blessing that she kept written in her family bible and read each time her family and friends gathered. I just love it.


“Our Heavenly Father, we thank you for the food before us, the roof above us, and for this family. Help us remember that a family is for growing up in, for going away from and for coming back to. It is for loving concern, for helping each other through happy times and sad. With Your blessing, this family will always be together in our hearts and in our memories, giving each of us the strength to live our own lives and to be our own persons. Amen.” 


xoxo, mama bird

Gobble till ya Wobble {Thanksgiving Menu}

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I say this every year, but seriously HOW IN THE WORLD is THANKSGIVING in 2 1/2 WEEKS??? Really? How? How fast can the time fly by?  THANKSGIVING is upon us!! 

You ask WHAT in the world am I planning on serving? Well, I have a list of traditional favs that I have put my own little twist on to make perfect and  I am sharing all my yummies today. 

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No Thanksgiving is complete without and AMAZING Bird. Thanks to Aunt Jan, who made the rub for the first ever fried turkey I had that I am sharing the TOM TERRIFIC TURKEY RUB it is sure to be a HIT!
And last year I did a BRINE and OMG it was insane! So moist and yummy!!

Cranberry Orange Pineapple Salad is to DIE for and everyone, even Hubs who claims to hate any sort of gelatin loves this!!

Birdie’s Best Ever Dressing really is the BEST EVER! I worked on this recipe for about 5 years and it is PERFECT!!

Sweet Potato Soufflé another FANTAB side that can’t be passed up!!  It really isn’t the same ole sweet potatoes

Brussels Sprouts, I know everyone turns up their noses but, they are DELISH!!! Follow these easy steps and even your picky bro-in-law will gobble them up!!

Mama B’s Salad  roasted sweet potato, greens, cheese, you can not go wrong!!

What are you serving this year for Thanksgiving?
xoxo. Mama Bird

Sweet Potato Goodness

Let me start by saying that I know that you have seen boo-koos of sweet potato casseroles over this years but, if you are like me and don’t like a bunch of “stuff” added to it you will love this! It is so freaking yummy! It makes ahead beautifully.

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Sweet Potato Goodness:

6 sweet potatoes, baked & skinned

1 1/4  c sugar

2 t vanilla

1 t cinnamon

1/2 t fresh nutmeg

3 eggs, lightly beaten

1/3 c milk

1 stick butter, melted

Bake & skin potatoes; Place in large bowl, add remaining ingredients and mix in Cuisinart or with a hand mixer until smooth & creamy.

Topping:

1 c brown sugar

1/3 c flour

1/3 c butter, melted

pecans halves

Mix sugar, flour & butter sprinkle 1/2 of mix lightly on top of potato mix. Place pecan halves on top of that and sprinkle remaining mixture on top. Bake at 350 for 25-35 mins until hot & bubbly! Enjoy!!

xoxo, Mama Bird

Bird’s (best ever!) Dressing

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I have been working on the “perfect” Thanksgiving dressing for over 5 years now and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make, doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Pepperidge Farm bread crumbs, I mix the Herb & Cornbread and its great! They now that they have 2 different textures; cubes & crumbs. Feel free to use whatever bread you like.

Oh, did I mention it makes a TON!! Feel free to cut recipe in half.

16 oz  Herb & Corn Bread Stuffing (apx a bag and a half)

2 c celery, chopped

1 c onion, chopped

2 c golden raisins

1 lb sweet  Italian Sausage

2 Granny Smith apples, diced

2 sticks Butter, melted &  halved

1 tsp salt

1/2 tsp red pepper flakes

2 tsp basil

2 c Parmesan Cheese

1 c white wine

1 c chicken broth

1 c milk

Cook Italian Sausage & add to stuffing,melt butter; sauté onion & celery add to stuffing, add wine & chicken broth to sauté pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased broiler pan (this makes a thiner,crisper dressing; ifyou prefer thicker, use a 9×13 pan) depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!

xoxo, Mama Bird

Brining a Turkey

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Typically I do a Cajun rub on my turkey but,after seeing Ree’s (the Pioneer Woman who I speak of as if we are on a first name basis, cause we would be if she knew me!) turkey brine I had to try it!  My MIL bought a beautiful ORGANIC bird and I thought this would be wonderful to keep it super moist and full of flavor.

I used what I had on hand and as her recipe was my inspiration I did stray a tish. If you have 3 cups of apple juice go with that or use some orange or extra water. It will be great!!

Bonus it makes your house smell yummy!!

 

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Turkey Brine:

2 cups apple cider

1/2 cup juice from a can of mandarin oranges

1/2 cup juice from a can of pineapple

1 big handful of black peppercorns

4 cloves of fresh garlic

6-8 whole sprigs of fresh thyme

1 1/2 cup kosher salt

2 cup brown sugar

1 1/2 gallon of water (that is all my pot would hold! she uses 2)

Put it all in a HUGE pot and bring to boil. Cover, cool completely and pour over turkey.

ENJOY!

xoxo, Mama Bird

Sweet Potato & Pear Gratin

Thanksgiving is one of my favorite holidays! I LOVE to EAT and of course LOVE to cook!! Here is a great side dish that is simple enough to do any night of the week, but is yummy enough to add to your Thanksgiving Menu!

2 sweet potatoes, sliced thin

3 firm pears
3 Tb butter
2 tsp fresh ginger
1/3 c maple syrup
2 tsp lemon zest
1 Tb lemon juice
1/2 tsp salt

Boil potatoes 20-25 mins until tender/firm, drain & cool; melt butter, add ginger, stir in syrup, zest, juice & salt. In a greased dish alternate layers of potato & pear. Bake 15 min at 350 pour butter mix over top and bake additional 15 mins until golden.

30 Days of Thankful {memories}

i am thankful

I wanted to do the 30 Days of Thankful for the month of November, unfortunately, I was a little overwhelmed and didn’t quit get to it in the beginning. SO, that being said I will just start NOW!!

Today I am THANKFUL for memories.

Memories leave impressions on your heart and in your soul that form who you are. I choose to always try and remember the best parts of people and what they have given to me.

I LOVE that I can be standing in Ross and the song Return of the Mack comes on and I instantly want to call BFF L to tell her “it’s ON” and them we reminisce about all the “crazy” things we did, who we were dating, where we were and what we wore!!!

I love that I can drive by the Golden arches on 127 and still see PD Fowler and all the cars parked in a circle trying to make our game plan for a Friday night. Where is the party? Who’s driving? Who will be there? Can you imagine the trouble we could have gotten into had we had cell phones???? OMG

I love that the smell of certain perfumes will always and forever remind me of certain friends.

Thank you God for all the wonderful memories and all the amazing friends that are attached to those memories. I am truly blessed.

xoxo. Mama Bird

 

 

Sweet Potato Souffle

Let me start by saying that I know that you have seen boo-koos of sweet potato casseroles over this years but, if you are like me and don’t like a bunch of “stuff” added to it you will love this! It is so freaking yummy! It makes ahead beautifully.

4 sweet potatoes, baked & skinned
1 c sugar
1 tsp vanilla
1 tsp cinnamon
1/2 tsp nutmeg
2 eggs, lightly beaten
1/4 c milk
1 stick butter, melted

Bake & skin potatoes; Place in large bowl, add remaining ingredients and mix with hand or stand mixer until smooth & creamy.
Topping:
1 c brown sugar
1/3 c flour
1/3 c butter, melted
pecans halves
Mix sugar, flour & butter sprinkle 1/2 of mix lightly on top of potato mix. Place pecan halves on top of that and sprinkle remaining mixture on top. Bake at 350 for 25-35mins until hot & bubbly! Enjoy!!

xoxo, Mama Bird

Birdie’s Best Ever Thanksgiving Dressing

I have been working on the “perfect” Thanksgiving dressing for about 5 years and I am so pleased as I think I have finally got the perfect combo of savory, sweet & tart! I tell you this is a winning side dish and everyone will love it! It isn’t hard to make doesn’t take too much time and is so forgiving you can make it the day before, in fact I think it is better that way!

I use Peppridge Farm bread crumbs, I mix the Herb & Cornbread and its great now that they have 2 different textures. Feel free to use whatever bread crumbs you like.
Oh, did I mention it makes a TON!! Feel free to cut recipe in half.
8 c each Herb & Corn Bread Stuffing
2 c celery, chopped
1 c onion, chopped
2 c golden raisins
1 lb Italian Sausage (I like to use 2 sweet & 2 hot)
2 Granny Smith apples, diced
2 sticks Butter, melted & halved
1 tsp salt
1/2 tsp pepper
2 tsp basil
2 c Parmesan Cheese
1 c white wine
1 c chicken broth
1 c milk
Cook Italian Sausage & add to stuffing,melt butter & saute onion & celery add to stuffing, add wine & chicken broth to saute pan bring to boil, add raisins to rehydrate, add apples cook for 2 min, add to mix; add milk, spices & cheese. Dump into a greased 9 x 13 pan depending on texture that you prefer you may need to add more broth or butter. I drizzle the remaining stick of butter on top as I like to be able to slice my stuffing and have it hold together. If you like a dryer consistency don’t add more liquid. I make mine a day ahead and allow it to sit overnight in the fridge. Bake at 350 for a hour to hour and fifteen mins. ENJOY!