Jodi gives out a recipe, oddly enough.
I hope everyone had a wonderful Christmas. Mine was lovely, thank you for asking. We actually celebrated on the 22nd, when some of my family came up to visit.
I was a bit stressed out, because I've never hosted a holiday before. I enjoy my holiday meals at my mom's or my Aunt Vickie's. (Again, the way god intended it). Since I knew that they were due to have the big Christmas dinner on Christmas Eve, which would be turkey, I decided to make a ham. And I had to find holiday dishes that we don't usually have as well. I bought a holiday cookbook and decided to make Sweet Potato Stuffing. Thought that would go nicely with ham.
There was a brief scare when I could not find Jamaican Jerk Seasoning in the store. Nor did I even know what it was. Neither did my mom. But I found a recipe online for homemade Jamaican Jerk Seasoning, made up of spices we had between us.
Anyway, the stuffing turned out yummy, and it's super easy to make, so I'm going to share the recipe with you. I know, I know... that's unlike me. But you have to understand, collecting recipes is what I do now. It's outta control. I buy Real Simple every month and rip out the recipes and try them. If they are good, I copy them down on recipe cards. Swear. To. God. There is a freakin' Bon Appétit in my house right now!
Crazy.
Spiced Sweet Potato Stuffing
- 1 to 1 1/4 cups reduced sodium chicken broth
- 2 cups chopped, peeled sweet potatoes (about 12 oz.)
- 12 slices of raisin bread, lightly toasted and cut into 3/4 inch squares (about 12 oz.)
- 2 tablespoons of butter, melted
- 1 1/2 teaspoons Jamaican Jerk Seasoning *
- Preheat the oven to 325 F. In a medium saucepan, bring 3/4 cup of the broth to boiling. Add sweet potatoes. Return to boiling, reduce heat. Cook, covered, for 7 to 10 minutes or just until tender. Do not drain.
- In a large bowl, combine sweet potato-broth mixture, raisin bread cubes, butter and jerk seasoning. Stir until well mixed. Add enough of the remaining broth to moisten.
- Transfer stuffing to a 2-quart baking dish, covered, for 20 to 25 minutes or until heated through. Spoon stuffing into a serving dish.
*Homemade Jamaican Jerk Seasoning
- 2 tablespoons onion powder
- 1 tablespoon sugar
- 1 tablespoon Morton salt
- 1 tablespoon ground thyme
- 1 1/2 teaspoons ground allspice
- 3/4 teaspoon ground cinnamon
- 3/4 teaspoon ground red pepper
Stir together all ingredients. Store in airtight container at room
temperature. Rub seasoning on meats or poultry before grilling or
roasting.
Comments
Comments closed on older entries, whenever I get around to it, to avoid spam.I understand the bon appetit thing. We are doing "cooking for the rushed", which is pretty good... but lots of food!
Dude, you hint about Tom Morelli (GHIII) totally helped me beat the little bugger! Thanks! Now I get to play even more music! :)
Posted by: Kait | 29 décembre 2007 16h00
I am very impressed! Woo Hoo Jodi! Now, I just got a cookbook for Christmas that I think you would find very useful. It's called, "fix it and forget it", and it's nothing but a collection of crockpot recipes that take 5 or less ingredients. Awesome!
Posted by: Marie
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29 décembre 2007 16h13
It does sound yummy!
I love recipes, welcome to that zany world. I never write mine on cards but tape them in an old cookbook, it is what my grandmother did and I love using her cookbooks.
Posted by: mdstblz
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31 décembre 2007 20h16
I have a subsrcription to Real Simple. But it's a love/hate relationship. Sometimes I love it, other times I loathe it for trying to get me to buy things with its out of control ads. What I do is cut out the recipe pages and put them in the clear plastic page protectors, then stick them in my recipe book binder. This works for me because the magazine piles up and next thing I know, Stoker is demanding I throw it out. I have to act quick to save the recipes.
Posted by: aries327 | 7 janvier 2008 6h57