Smokey Sweet Potato Souffle by Claire Robinson (food network)

My sister made this for our Christmas dinner this year & it instantly is a staple side now. It is the most perfect fluffy, spicy from the chipotles, crunchy from the bacon, sweet from the potatoes. 

Simply wonderful....

INGREDIENTS:

•                5 pounds sweet potatoes, pricked with a knife

•                1 pound sliced bacon

•                1 chipotle in adobo, chopped, plus 2 teaspoons adobo sauce

•                1/4 cup Grade B maple syrup

•                5 eggs, separated

Kosher salt and freshly ground black pepper  

(Find complete recipe here)

Grilled Rack of Lamb with Pasilla Honey Glaze by Rick Bayless

...amazingly, tender, sweet, smokey.....

INGREDIENTS

6 garlic cloves

6 (about 2 ounces total) dried pasilla chiles, stemmed, seeded and torn into flat pieces

1 teaspoon dried oregano, preferably Mexican

1/4 teaspoon black pepper, preferably freshly ground

1/8 teaspoon cumin, preferably freshly ground

1/4 cup honey

2 tablespoons vinegar (I prefer balsamic here)

Salt

2 lamb racks (each should have 8 rib bones and weigh about 1 3/4 to 2 pounds)

Olive or vegetable oil to brush or spray on the racks

1 small red onion, finely chopped

About 1/4 cup Mexican queso añejo or another garnishing cheese like Romano or Parmesan

Flat-leaf parsley leaves, for garnish

As you can tell, this is a biggy...

Go to Rick Bayless' website for the complete recipe

Brie en Croute by Paula Dean

This is one of my families favorite appetizers. It's a beautiful, show stopper & very easy to do. I have found that you cannot make it ahead of time. If you are taking it somewhere, wait & make it there.

This package of Pepperidge farm, puff pastry, is found in the freezer section of most major grocery stores. There are two in the package. I love having the second one in the freezer for other fun recipes.

(complete recipe here)

INGREDIENTS:

• 1 sheet frozen puff pastry, pre-packaged

• 1 tablespoon unsalted butter
• 1/2 cup walnuts
• 1/8 teaspoon ground cinnamon
• 1 (8-ounce) wheel Brie
• 1/4 cup brown sugar
• 1 egg, beaten
• Crackers, for serving

Pancakes (Crispy like Grammy's)

I have the best memories of our trips to Chicago to visit Grandma & Grandpa Smith. Every meal was a feast. In the morning, we'd wake up to a beautiful breakfast spread. There would always be a pancakes & bacon morning, among other amazing dishes. Gram would cook her pancakes in the left over bacon grease. I use butter here, but sometimes, you'll find me with a bowl of bacon fat drizzling onto the pancake pan.

These are the kids' favorite pancakes. Jackson requests pancakes, "Crispy like Grammy's." 

Pancakes

INGREDIENTS: 

1 Egg

1 Cup all purpose flour (we use whole wheat white)

1 Tb baking powder

1 scant tsp kosher salt (just under a tsp)

1 Tb butter

1 Tb honey

1 Cup of milk

DIRECTIONS:

[Heat pan on medium low] 

Beat the egg in the bottom of your batter bowl

In a separate bowl, whisk the flour, baking powder & salt

Place the butter & honey in small bowl & melt together in the microwave, 30 sec. 

Add the flour bowl to the egg bowl

Add the milk

SLOWLY - starting with 1 drizzle at a time - add the melted butter to the mixture

Continue a slow drizzle, whisking into the pancake batter

Let batter rest for a few minutes. 

Just before cooking add a little bit of water to make the batter thin

Add a pad of butter to the pan

Ladle batter onto the pan & wait to flip until you see bubbles form along the edges

To be crispy like my Grammy made...the batter must be very thin & you need to ladle the batter into the areas of melted butter or bacon grease. 

Flip pancakes when bubbles form around edges

Stack on a plate to keep warm & ENJOY!

Flautas [with shredded beef]

Flautas

INGREDIENTS: 

Barbacoa or Left over Roast

Corn Tortillas

Oil for frying

Cheese (Queso Fresco)

Accompaniments: 

Salsa

Guacamole

Fresh Cheese

DIRECTIONS:

Spray or brush oil on both sides of corn tortillas & place in 350 degree oven for 2 minutes, flip & bake the second side for another 3 minutes

Remove from oven & stack the tortillas in a tea towel. 

Reheat & shred left over roast 

Crumble large pieces of mexican fresh cheese, queso fresco.

Lay tortillas out & place filling in the center of the tortillas, add cheese...

Place seam side down on a sheet pan

Heat canola oil in a shallow pan to 350 degrees 

Place flautas seam side down in the oil & hold in place with the tongs until it begins to hold its shape.

Continue adding the flautas to the pan....

  

Line a sheet pan with paper towel






Remove golden brown flautas 
to drain on the paper towel

Top with guacamole, salsa & fresh cheese. Serve with your favorite sides.

VARIATIONS: Use any type of meat or bean for a filling including our favorite, 

refried beans & crumbled bacon....the best!