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Roasted Yams with Candied Walnuts and Raisins

Posted by in Holidays

Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

When it comes to Thanksgiving, my family goes the traditional route: roasted turkey, cranberries from a can, and yams with marshmallows on top. Every once in a while, I think it’s fun to change things up and try new variations on the classics. Now, don’t get me wrong, any time you can get away with popping marshmallows onto a veggie is fine by me, but making that classic a little healthier will leave you feeling slightly less guilty as you unbutton your jeans at the end of the night.

Tasty Kitchen Member Julia really nails this twist on the Thanksgiving classic with these Roasted Yams with Candied Walnuts and Raisins. The walnuts come out deliciously coated and the raisins just sweeten the whole deal. I guarantee you won’t miss the marshmallows this year!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

The last thing you need on Turkey Day is a big list of complex ingredients, so you’re safe with this simple recipe. Line up four yams, walnuts, a little butter, honey, raisins, cinnamon, ginger, cardamom, and salt for this recipe. I didn’t have cardamom on hand, so I omitted it but these yams were packed with warm flavors and didn’t miss a thing.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

To get started, preheat your oven to 425ºF. While the oven preheats, wash and dry your yams. Using a fork, poke several holes in the skin of the yams so they vent while baking. The last thing you need is them exploding in the oven and creating more of a mess to clean up!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Wrap each yam in aluminum foil, just like a baked potato. Roast the yams until fork tender, about 45–60 minutes depending on the size of your yams.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Once you’re able to handle the yams and unwrap them, take a couple of forks and split open the yams to cool slightly. While they rest momentarily, move on to the walnuts.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

The filling is always the best part, and this is no different. Even better is that it all goes into one pan!

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Add the remaining ingredients into a skillet and over medium heat stir the ingredients together until the walnuts are coated completely.

 
 
 
Tasty Kitchen Blog: Roasted Yams with Candied Walnuts and Raisins. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Julia of The Roasted Root.

Once the walnuts are coated, pour them into the middle of the split yams. Serve these immediately. And if by some miracle there are leftovers of these yams, these are great as leftovers right out of the fridge. Not that I would know from experience or anything.

Julia has a boatload of other fantastic recipes in her TK recipe box, and on her site, The Roasted Root. Be sure to check them out for your everyday inspiration and special occasion gems. These turkey burgers with chipotle sauce are where it is at. Thanks, Julia!

What is your favorite side dish during the holidays? Are you a traditionalist, or an adventurer during the holidays? Leave a comment below, or a link to your favorite Tasty Kitchen recipe to inspire the whole TK Community!

 
 

Printable Recipe

Roasted Yams with Candied Walnuts & Raisins

See post on Julia {The Roasted Root}’s site!
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Servings: 4

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Keep Thanksgiving healthy with an easy and nutritious holiday treat: roasted yams topped with candied walnuts, raisins and warm spices!

Ingredients

  • 4 whole Large Yams, Roasted
  • 1-½ cup Walnuts
  • 1 Tablespoon Unsalted Butter
  • ⅓ cups Honey
  • ½ cups Golden Raisins
  • ¾ teaspoons Cinnamon
  • ½ teaspoons Cardamom
  • ½ teaspoons Ground Ginger
  • ½ teaspoons Salt

Preparation Instructions

Preheat the oven to 425ºF

Wash the yams and pat them dry.

Poke yams a few times with a fork, wrap them in aluminum foil and bake them in the oven for 45 to 60 minutes (depending on size; mine took a full hour). The yams are done when thick juice is seeping out of them and they’re soft when poked.

Remove yams from the oven and set aside.

Add remaining ingredients at the same time to a medium-sized skillet and heat to medium or medium high. Stir with a wooden spoon until honey is coating everything, walnuts become fragrant and raisins plump up, about 2 to 3 minutes, being careful not to burn.

Once yams are cool enough to handle, quarter them and top with desired amount of topping.

Serve hot!

A fabulous idea: Give them a squirt of whipped cream or a drizzle of melted butter.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

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Apricot Almond Butterscotch Cookies

Posted by in Baking

Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Sometimes you just need a cookie. There doesn’t have to be any rhyme or reason for it, but when that craving calls, it’s best to answer it. Whether it’s a classic chocolate chip cookie, or an over the top creation like these Apricot Almond Butterscotch Cookies from TK member Nancy, just go with it. You will never regret that cookie you ate. Especially this one. I guarantee it.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Gather your ingredients: flour, sugar, brown sugar, baking soda, egg, almond extract, salt, dried apricots, slivered almonds, and butterscotch chips.

If you’re anything like me, make sure you have extra butterscotch chips on hand, because I eat them right out of the bag!

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Into a large bowl or stand mixer, beat together the butter and sugars until they are combined and smooth in texture.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Next, add in your almond extract and mix to combine.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Now, the egg. Crack an egg into a small dish and check for shells before adding to your batter. Beat the egg in until it’s light and fluffy.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

In a separate bowl, whisk together your other dry ingredients: the flour, baking soda and baking powder.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Into the bowl they go with the rest of the batter mix. Turn the mixer on low and mix until the flour is just combined. Don’t over mix here! That would be a travesty.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Enter stage left: the dried apricots. True story, I have a friend who has never had an apricot in her life. Woah, how is that possible? I had half a mind to ship her this batch of cookies to remedy that!

Once they’re chopped into small pieces, into the bowl they go.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

And don’t forget the almond slices and butterscotch chips! That is, if you haven’t eaten the whole bag of chips by now. Guilty.

Using a cookie scoop or a tablespoon, drop your dough onto a cookie sheet and bake for 9–11 minutes or until they’re golden brown.

 
 
 
Tasty Kitchen Blog: Apricot Almond Butterscotch Cookies. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Nancy of The Bitter Side of Sweet.

Let them cool slightly before devouring them straight from the cooling rack.

These are hands down amazing and going into my regular cookie making rotation. Thank you to Nancy of The Bitter Side of Sweet for this recipe! Take a look at this 5-Mitt recipe and be sure to grab others from her blog and her TK recipe box, like these Vegetable Tortilla Cups!

 
 

Printable Recipe

Apricot Almond Butterscotch Cookies

See post on Nancy P.’s site!
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Difficulty: Easy

Servings: 24

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A soft, chewy cookie packed with apricots, almonds and butterscotch.

Ingredients

  • 7 Tablespoons Butter, Softened
  • ⅓ cups Brown Sugar
  • ⅓ cups Sugar
  • 1  Egg
  • ½ teaspoons Almond Extract
  • 1-½ cup All-purpose Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Salt
  • 1 cup Dried Apricots, Chopped
  • ¾ cups Slivered Almonds
  • ½ cups Butterscotch Chips

Preparation Instructions

Preheat oven to 375 F. Prepare two cookie sheet pans by lining them with a Silpat mat or parchment paper.

In the bowl of your stand mixer add butter, brown sugar and white sugar. Mix until creamy. Add egg and mix until creamy. Add almond extract and continue to mix.

In a separate bowl combine flour, baking soda and salt. Add flour mixture into the mixing bowl and continue to mix. Stir in apricots, almonds and butterscotch chips.

Using two tablespoons scoop out mixture and drop onto cookie sheets spacing cookies about 2 inches apart. Bake for 9 to 11 minutes or until golden brown. Remove from oven, allow them to cool and enjoy!

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Homemade Lemon Pepper Seasoning

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Homemade Lemon Pepper Seasoning. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Rebecca of Foodie with Family.

Fresh ingredients make fresher tasting dishes, and the same goes for spices! How long have you had that bottle of lemon pepper seasoning hanging out in the back of your cupboard? Mine had been there for 6 years. Yikes! And don’t even ask me how old the spices in my in-laws’ cupboard are. My husband says he remembers some of the same bottles from when he was a kid!

But it got me thinking: the bottles of spices and seasonings from the store are so big, you can’t possibly use them before they start to lose their kick. When I stumbled on Rebecca’s recipe for Homemade Lemon Pepper Seasoning, I knew I could adios that ancient bottle I had languishing in the back of the cupboard and never buy a bottle at the store again.

Best of all, it makes just the right amount, so there is no way it will go bad or get stale in your cupboard. Fresh is always best, don’t you agree?

 
 
 
Tasty Kitchen Blog: Homemade Lemon Pepper Seasoning. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Rebecca of Foodie with Family.

This combination is the perfect blend of sweet, spicy and lemony for all taste buds. Gather up your kosher salt (not to be confused with table salt), sugar, cracked pepper, onion powder, garlic powder, celery seed, and a lemon.

 
 
 
Tasty Kitchen Blog: Homemade Lemon Pepper Seasoning. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Rebecca of Foodie with Family.

Using a zester or micro-plane, zest your lemon into a bowl. Make sure you only zest the yellow part. The white pith has a bitter taste, and no one wants to add bitter to their lemon pepper.

 
 
 
Tasty Kitchen Blog: Homemade Lemon Pepper Seasoning. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Rebecca of Foodie with Family.

Into the bowl, add in the remaining ingredients and stir to combine.

 
 
 
Tasty Kitchen Blog: Homemade Lemon Pepper Seasoning. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Rebecca of Foodie with Family.

Lemon pepper is great on just about everything, especially grilled steaks. Give this blend a try, or use other ingredients to come up with your own. The possibilities are endless.

Be sure to check out Rebecca’s TK recipe box and her site, Foodie with Family, for more home cooked comfort food. Next on my must-make list is her Fried Mozzarella and Sun Dried Tomato Burger. Drool!

What are your favorite seasonings and do you make your own seasoning blends?

Leave a comment or link below to inspire your Tasty Kitchen friends!

 
 

Printable Recipe

Homemade Lemon Pepper Seasoning

See post on Rebecca’s site!
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Difficulty: Easy

Servings: 15

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Add a punch of flavour to grilled fish, chicken, pork, popcorn, dips, salads and whatever else your heart desires with this perfect blend of salt, lemon zest, cracked black pepper rounded out with hints of onion, garlic and celery seed. You’ll never want to be without it again!

Ingredients

  • 3 Tablespoons Lemon Salt (click On The Related Blog Link) Or Substitute Kosher Salt
  • 2 Tablespoons Raw Sugar
  • 2 Tablespoons Cracked Black Pepper
  • 1 whole Lemon, Zest Only (Use Only The Yellow Part, Avoid The Bitter White Pith.)
  • ½ teaspoons (heaping) Granulated Onion
  • ¼ teaspoons Granulated Garlic
  • ¼ teaspoons Celery Seed

Preparation Instructions

Stir together all of the ingredients and store in an airtight jar at room temperature. This can be refrigerated if desired. Because there are no funky preservatives or anti-caking chemicals added to the mixture, you may find that it has a tendency to clump slightly. Just break it up with your fingers or a fork before using if this occurs.

Replace using commercial lemon pepper seasoning by substituting an equal measure of homemade lemon pepper seasoning.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Baked Sausage Fontina Sandwiches

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Football season is here and I’m doing touchdown dances all over the place. Truthfully, it’s not really about the game for me—it’s about the food, and picking the team with the coolest uniforms to root for. Unless it’s the Seahawks, because well, they’re my hometown team after all.

Football Sunday is sacrosanct around this household. My husband flips between the channels, I make the food. It is the perfect system for us. To gear up for this season, tuck these Baked Sausage Fontina Sandwiches from TK member Christy into your arsenal. Let me tell you, these will be making game day appearances the whole season long.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

The line up of goods is a real simple one, and that’s great for Sunday game day because if you want to catch any of the action, you don’t want to be standing over the stove four quarters straight.

Instead of using the ground chuck and pork sausage for this recipe, I opted for ground turkey and ground Italian chicken sausage.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In a large skillet, brown the ground turkey and sausage until cooked through and browned. Drain any fat that might have rendered.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Season the sausage and stir to combine.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Next, in goes the tomato sauce. I was a total genius and picked up tomato paste in a mad rush at the store. To make the paste into sauce, I did a quick calculation and included enough water to the paste to equal the required 15 ounces of tomato sauce. It worked out wonderfully.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

In it went, and the smell was incredible.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Over the tomato sauce and sausage went the oregano and basil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Once all your herbs are incorporated into the mix, it’s time to fill the buns! Split all of buns in half, and if you’re feeling daring, toast them. Top the bottom half of the buns with the sausage mixture.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Then top the sausage with the shredded fontina. Put the other half of the bun in place and wrap the whole sandwich in a square of foil.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Can’t you just imagine the awesomeness happening inside here? Bake the lot of them in a preheated 350ºF oven for about 15 minutes.

 
 
 
Tasty Kitchen Blog: Baked Sausage Fontina Sandwiches. Guest post by Megan Keno of Wanna Be a Country Cleaver, recipe submitted by TK member Christy of Sunsets on the Side.

Unwrap and serve!

Be sure to check out Christy’s TK recipe box and her site, Sunsets on the Side, for more game day sweets and savories! My eye is on this Chuck Roast Chili! Thanks, Christy!

 
 

Printable Recipe

Baked Sausage & Fontina Sandwiches

See post on Christy @ Sunsets on the Side’s site!
5.00 Mitt(s) 4 Rating(s)4 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 54 votes, average: 5.00 out of 5

Prep Time:

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Difficulty: Easy

Servings: 8

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These warm, gooey sandwiches are hearty and comforting, and they’re easy to make ahead for a crowd.

Ingredients

  • 1 pound Ground Italian Sausage (hot Or Mild)
  • 1 pound Ground Chuck
  • ½ teaspoons Kosher Salt
  • ½ teaspoons Freshly Ground Black Pepper
  • ½ teaspoons Garlic Powder
  • 1 can (15 Oz. Can) Tomato Sauce
  • ½ teaspoons Dried Oregano
  • 3 Tablespoons Finely Chopped Fresh Basil
  • 8 whole French Hamburger Buns (or Any Sturdy Roll)
  • 4 ounces, weight Fontina, Sliced
  • 8  Sheets Of Aluminum Foil (big Enough To Wrap Each Sandwich)

Preparation Instructions

Preheat oven to 350 F.

Place the sausage and ground chuck in a large, non-stick skillet. Add the salt, pepper and garlic powder, and cook over medium heat, stirring often and breaking the meat up with your spatula, until it is cooked through and browned (about 10-12 minutes). Turn off the heat and drain the grease from the pan.

Place the skillet back over medium heat. Add the tomato sauce and oregano, and stir to combine. Simmer until mixture thickens, about 5 minutes. Turn off the heat, and stir in the basil.

Spoon the meat mixture evenly onto the the bottom half of each of the hamburger buns, top the meat with Fontina slices, add the top of the bun and then wrap each sandwich in foil.

Place the sandwiches on a baking sheet and bake for 15 minutes.

 
 
_______________________________________

Megan Keno is the writer and photographer of Country Cleaver, a food blog fueled by Nutella and images of June Cleaver—if June wore cowboy boots and flannel, that is. A self-proclaimed country bum, Megan creates from-scratch recipes that range from simple to sublime and how-to’s to build your cooking repertoire. But she couldn’t do it without the help of her trusty—and furry—sous chef, Huckleberry. He’s a world class floor cleaner.

 
 

Profile photo of Megan {Country Cleaver}

Bakery-Style Coconut Macaroons

Posted by in Baking

Put a plate of treats in front of me and see which one I go to first. Odds are it’s going to be the coconut treat. The more coconut the better, I say! And because of my coconut infatuation, Jen and Emily's recipe for

Profile photo of Megan {Country Cleaver}

Honey Whiskey Barbecue Sauce

Posted by in Step-by-Step Recipes

Making things from scratch is so satisfying. The flavors are intense, the combinations are endless, and you get to say, “Yeah, I made that,” when your dinner guests' eyes are rolling back into their heads because you just knocked their socks off. Laurie from Simply Scratch, a Tasty Kitchen member and fellow TK Blog contributor, knows from-scratch cooking. And her…

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Cerveza-garitas for the Weekend!

Posted by in Step-by-Step Recipes

When you want a margarita, you want a margarita. And margaritas are best served with friends around! Have you seen cerveza-ritas on Mexican restaurant menus lately? I’m probably tardy to the party on this one, but after seeing them in every Mexican restaurant I’ve been to since college and then seeing TK Member

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Banana Nutella Fudge Pops

Posted by in Step-by-Step Recipes

Remember when you were a kid and the best part of summer was running through the sprinkler, and afternoons getting sticky from about five too many fudge pops? Or was it eight? Whatever, they were awesome, and since we’re up to our sweaty necks in summer, these Banana Nutella…