Sweet Potato Cornbread

Updated September 2019

I received my friend, Jackie's cookbook, Sweet Potato Love: 60 Recipes for Every Season in the mail as a complete surprise. Oh she told me she wanted to send me something, but I had no idea what it was until it arrived. Such a sweet gesture, and it was even autographed!

Jackie is the popular blogger behind Jackie Garvin's Syrup and Biscuits. I had the pleasure to review her first cookbook last year, "Biscuits -Sweet and Savory Recipes for the All-American Kitchen" which is where I finally learned how to make light, fluffy biscuits ... no joke, only took me about 30 years to learn how to do it right because I'm a northern gal and I never watched anyone bake biscuits until I was well into my adulthood.

Naturally I was super-excited to make a recipe from her new cookbook and couldn't wait to get cooking. 

I chose her Sweet Potato Cornbread because it has cheese and BACON in it, and she talks about using it as a dressing with some Cornish Hens in another recipe. Seemed like a winner to me, so off I set to make it. Oh my goodness, am I ever glad I did ... it is amazing!!

Recipe
Ingredients
1 sweet potato, baked and mashed
4 strips of bacon, cooked and crumbled
4 eggs
2 cups buttermilk (make your own by adding 1 tbls. lemon juice to 2 cups milk)

2 cups cornmeal

2 cups self-rising flour (make your own by adding 3 tsp. baking powder and 1/2 tsp. salt to all-purpose flour)
1 cup shredded sharp cheddar cheese
1/4 cup sugar (added to heighten the sweetness of the sweet potato and offset the savory of the cheese and bacon)

Method
Preheat oven to 350 degrees. In a large cast iron fry pan, cook bacon until crisp. Remove bacon and reserve drippings; set aside.

In a large bowl, place baked, mashed sweet potato; add eggs and buttermilk and stir until combined. In a separate bowl, add self-rising flour, cooked and crumbled bacon, sugar, shredded cheddar cheese and corn meal stirring well to combine.

Add wet ingredients to dry and mix well. If batter is too stiff and just a touch more buttermilk.

Pour reserved bacon drippings into a hot 9-inch cast iron skillet or baking dish. Spoon batter in and bake 45 minutes or until top is browned and cornbread is cooked through.

Remove from oven and let cool slightly. Cut into pieces and serve with lots of fresh creamery butter.

Also seen on weekend potluck

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Bacon and Cheddar Biscuits

As a northern gal, now living in the south, I didn't grow up with a mother or grandmother who made biscuits for me to learn from. Oh they cooked and baked, but made many different things from cakes, cookies and pies, to bread and more. In fact, I was well into my adulthood before I even attempted to make them, and even then my first biscuits were "hockey pucks" as my husband called them. Wasn't funny to me then, but it is now after all these years.

Today I'm happy to say I've successfully made biscuits for many years, but it wasn't until just a couple of years ago, when I was reviewing a cookbook my friend, Jackie Garvin, of Syrup and Biscuits, I learned the secret of folding the dough over on itself and rolling it out again lightly that gives you those great buttery flaky layers.

Buttery flaky biscuits, with cooked and crumbled crispy smoked bacon and shredded cheddar cheese. It's a match made in heaven and oh so good, I promise you can't eat just one!

Recipe
Ingredients
2 cups self-rising flour (make your own with all-purpose flour + 3 tsp. baking powder and 1 tsp salt)
1/2 cup unsalted butter, cubed and chilled
4 strips bacon, cooked crisp and crumbled
1 cup sharp cheddar cheese, shredded
3/4 cup buttermilk (make your own with regular milk + 1 tsp lemon juice)

Method
Preheat oven to 450 degrees. In a large mixing bowl, add the flour and butter. Using your hands gently mix and crumble the butter with your fingers and thumb into the flour until it resembles course meal. With a wooden spoon, stir in the crumbled bacon and shredded cheddar cheese. Mix in the buttermilk; the dough will be wet and sticky.

Lay out a dish cloth on your counter-top and scoop out the biscuit dough. Dust top of dough with more flour and gently knead until the dough holds together, adding a bit more flour if necessary.

Roll or pat dough out until 1/4" thick. Now fold the dough over from the right third of the dough toward the center, repeat with the left overlapping in the middle, then fold over the top and bottom. You should end up with a nice little envelope of layered goodness (see above photo).

Pat dough out to 1"-inch thick and cut out as many biscuits as you can. Gather up the scraps, stack them and gently push together and finish cutting the biscuits.

Brush tops with melted butter and bake 15 minutes or until tops are golden brown.


Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Broccoli, Swiss, Cheddar and Bacon Breakfast Bowl

Today I experimented a little with a breakfast bowl idea. I wanted to bake it in a soup bowl so I could have individual servings, or 2 smaller servings per bowl depending on appetites.

I sprayed the inside of the soup bowls with cooking spray, then put all the ingredients in the bowl. I have to say it turned out very well. There is really more than enough for one hearty appetite or 2 smaller servings as I thought. The cheeses melted perfectly and the broccoli was just al dente and not too soft or overcooked.

Recipe

Ingredients
3 farm fresh eggs
1 tbls. sour cream
2 slices Swiss cheese, diced
1/3 cup shredded cheddar cheese
1/2 cup broccoli, chopped
2 strips bacon, cooked and crumbled
salt and pepper to taste

Method
Preheat oven to 350 degrees. Spray a soup bowl with cooking spray. Whisk eggs and sour cream together and set aside.  Place chopped broccoli, Swiss cheese and crumbled bacon in bowl. Top with egg and sour cream mixture, sprinkle with salt and pepper and top with shredded cheddar cheese.

Bake 20 minutes or until eggs are set and cheese melted. Using a table knife, carefully loosen sides all around and lift breakfast bowl out with a small spatula.

Serve immediately with a side of fresh fruit and your favorite beverage.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Spicy Cheesy Chicken Enchilada Casserole

I love enchiladas, and I really love chicken enchiladas. Of course I have always made them individually rolled up in homemade flour tortillas with enchilada sauce and shredded cheese put over top, but then I thought, why not layer it and make it a casserole?

Homemade flour tortillas

Traditional enchiladas

Well I did that and this is the result. You actually get more pieces using less chicken this way, or so that was my result. 

Recipe

Ingredients
2 cups chicken broth
2 lbs boneless, skinless chicken breasts
A few pickled jalapeno peppers (more or less to taste)
1 medium onion, chopped
½ cup milk
1 cup shredded Mexican cheese blend
4 oz cream cheese
1 cup  Enchilada sauce
4 - 9" homemade flour tortillas
½ cup shredded sharp cheddar cheese

Method
Preheat oven to 350 degrees.

Put chicken broth in a large saucepan and bring to a boil. Add chicken, reduce heat and simmer 15 minutes or until chicken is done.

Remove chicken from cooking liquid and set 1 cup of cooking liquid aside for later use. Let chicken cool. Once cooled, shred chicken with two forks and set aside.

In the same skillet used to cook the chicken (with the 1 cup leftover cooking liquid), heat the pickled jalapenos and onion over medium-high heat. Cook for about 3 minutes or until onion is getting soft.

Add milk and cream cheese, stirring until cream cheese is melted. Add shredded Mexican cheese blend and stir until cheese is melted. Stir in enchilada sauce and shredded chicken and mix well.

In 9 x 13-inch baking dish, lightly coated with nonstick cooking spay, place 2 tortillas, side by side (slightly overlapping). Top with half of your chicken mixture. Repeat with two more tortillas and the other half of your chicken mixture. Top the last layer with sharp cheddar cheese.

Cover with foil and bake for 15 minutes. Remove foil and bake for an additional 15 minutes or until thoroughly heated.

Let stand for 5 minutes before serving. Serve with sliced black olives, sliced pickled jalapenos, diced tomatoes and sour cream if desired.

Check out Chicken Zucchini Enchiladas from Sumptuous Spoonfuls and many more Mexican dishes from our blogger friends. Simply click the links.

Enjoy,
Mary


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Taco Soup

This is a quick and easy soup you can easily put together and serve in no time at all. It relies on a few common pantry items, or some you put up yourself over the summer, and it's perfect for those cold fall or winter days.

What do you need to make Taco Soup?

• Ground Beef
• Beef Bone Broth or Stock
• Taco Seasoning
• Salsa
• Corn Kernels (fresh, canned or frozen)
• Shredded Cheddar Cheese
• Milk
• Salt and Pepper to taste
• 1 Jalapeno Pepper

RECIPE
Ingredients
2 cups (16 oz) beef bone broth or stock
1 lb. ground beef
2 tbsp. taco seasoning
2 cups salsa
2 cups milk
2 cups corn kernels
2 cups shredded cheddar cheese
1 sliced jalapeno pepper
salt and course-ground black pepper, to taste

Method
In a large saucepan, brown ground beef; drain any grease and return beef to pan. Add next 4 ingredients and bring to a low boil over medium-high heat, stirring often. Reduce heat and add cheese, sliced jalapeno, salt and black pepper. Stir until cheese is melted.

Taste soup and adjust seasonings to your taste. Simmer 20-30 minutes, stirring often. Serve hot with your choice of tortilla or corn chips.

Yield:  4 servings

Cooks note - recipe is easily doubled and freezes well.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Garlic Cheese Biscuits

This is another great recipe from the cookbook "Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen" by Jackie Garvin of Syrup and Biscuits, and one I could not wait to try.

I've always made my garlic-cheese biscuits using the "drop" biscuit method, but I really wanted to try patting the dough out and using a biscuit cutter ... these are sensational! Light, fluffy, and full of flavor.

Big, light and fluffy

Layers of garlic cheese goodness

The "star" of the show ... dinner show that is!

You may also like:
Bacon Cheddar Biscuits
Light and Fluffy Biscuits

RECIPE

Ingredients
2 cups soft winter wheat self-rising flour (or all-purpose flour adding 2 tsp baking powder and 1/2 tsp salt)
1/2 tsp. cayenne powder (optional)
3/4 tsp. garlic powder
1 cup shredded extra-sharp cheddar cheese
2 tbsp. chopped parsley
4 tbsp. unsalted butter, cubed and chilled
1 cup half and half

Method
Mix flour, cayenne powder and garlic powder in a large bowl. Stir in cheese and parsley. Cut in butter until it resembles course meal. (I used my fingers and thumb to do this).

Make a well in the flour and pour in the half and half. Stir until flour is wet and sticky. Turn out onto a generously floured surface. Sprinkle dough with enough flour to keep it from being sticky. Sprinkle flour on top and knead gently until dough is no longer sticky, adding as much flour as needed.

Roll or pat out to 1-inch thick. Dip 2 1/2-inch biscuit cutter into flour. Cut biscuits. Place 1-inch apart on a cookie sheet sprayed with nonstick spray or covered with a baking mat. Brush tops with cooking oil or melted butter (I used melted butter).

Bake at 450 in a preheated oven for 12-15 minutes or until tops are golden brown.

Yield: Approx. 12 biscuits

Buy a copy on Amazon.com

Also seen on Meal Plan Monday

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Ham Egg and Cheese Muffin Cups

Easy to make, eat on-the-go muffin cups, perfect for weekday breakfasts.

Place cubed ham into each muffin cup.

Whisk together eggs and milk and pour evenly over ham. Top with Cheese and bake.

RECIPE

Ingredients
1 cup cooked ham, cubed
5 large farm fresh eggs
1/2 cup milk
1 tsp. seasoned salt
1 tsp. course-ground black pepper
1 cup sharp cheddar cheese, shredded

Method
Preheat oven to 350 degrees. Grease or spray with cooking spray 8-section muffin pan. Place cubed ham evenly into each muffin cup.

Whisk eggs, milk, seasoned salt and black pepper until well blended. Pour mixture over ham in each muffin cup.

Top each with shredded cheddar cheese. Bake 25 minutes or until eggs are set.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Low Country Shrimp and Grits

Inspired by local South Carolina seafood and cuisine, I finally decided to tackle a Low Country Shrimp and Grits recipe and see what I could come up with.

I'm a huge advocate of supporting local farms and markets, so it's no surprise I chose South Carolina Wild Caught Shrimp I recently purchased from Off the Hook Seafood Market for this dish, and stone ground grits from Palmetto Farms.

Additionally I used Chesapeake Bay Rub, a spice blend from a chef friend of mine, Adam, of Fein Tasting Foods. The results are amazing. 

RECIPE

Ingredients
For the grits:
1 cup stone ground grits
3 1/2 cups water
1 cup chicken stock
1 1/4 tsp. kosher salt
2 tbls. butter
2/3 cup shredded sharp cheddar cheese
1/3 cup grated Parmesan cheese
Course ground black pepper, to taste

For the shrimp:
1 1/2 lb. large shrimp, peeled and deveined
2 tbls. olive oil
Salt and freshly ground pepper, to taste
2-3 tsp. Chesapeake Bay Rub
2 garlic cloves, minced
4 tsp. fresh lemon juice
1 1/2 tsp. hot sauce sauce
1/3 cup white wine
few dashes parsley flakes

Method
To prepare the grits, in a large sauce pan over medium heat, combine the grits, water, chicken stock, salt, and butter and bring to a boil. Reduce the heat to low, cover and simmer, stirring occasionally, until tender, 25-30 minutes. Remove from the heat and stir in the cheddar and Parmesan cheeses, and course-ground pepper.

Peel and devein shrimp. In a fry pan over medium-high heat, warm the olive oil. Toss in the garlic and saute' until the garlic is just slightly browning.

Add the shrimp, Chesapeake Bay Rub, salt and pepper, stirring well. Add white wine, lemon juice and hot sauce; cook until shrimp is pink and heated through.

Remove from heat and serve over grits. Sprinkle on some parsley flakes; serve immediately.

Yield: 4-6 servings

Enjoy,
Mary

Super Nachos

Super Nachos are a fun food to serve anytime. You can make them your own by adding any topping you like; sliced black olives, jalapeno peppers, beans, cheese, sour cream ... the possibilities are endless.

Ingredients
1 lb ground beef
Tortilla chips (or chips of your choice)
2 tbls. DIY Taco Seasoning Mix (see below)
1/3 cup water
3-4 tbls. salsa
sliced black olives
sliced jalapeno peppers
shredded cheddar cheese

Method
Brown ground beef, drain grease. Return to heat and sprinkle about 2 tablespoons of the Taco Seasoning Mix over beef (adjust this amount to suit your taste). Add 1/3 water and simmer until liquid is absorbed.

Place Tortilla chips on the bottom of a small casserole dish.Top with ground beef mixture, then add salsa, sliced olives and sliced jalapeno peppers. Top with shredded cheddar cheese and microwave about 45-60 seconds or until cheese is melting.

Serve immediately.

DIY Taco Seasoning Mix
Ingredients
1 tbsp. chili powder
½ tsp. garlic powder
¼ tsp. onion powder (or dried minced onion)
¼ tsp. crushed red pepper flakes
½ tsp. dried oregano
½ tsp. paprika
1½ tsp. ground cumin
1 tsp. salt
1 tsp. course-ground black pepper

Method
Mix together all ingredients. Store in an airtight container until ready to use (I store mine in small 4 oz. mason jars). Recipe is easily doubled.

Enjoy,
Mary

Crispy Cheddar Chicken Tenders

So I made this recipe I saw the other day online.  In addition to the baking mix and cheddar cheese, it also called for cooked and crumbled bacon pieces.

I tried it at first with the bacon pieces, but I can tell you from my experience, the bacon crumbles simply did not adhere to the chicken, so I opted to just go for it without the added bacon.  Worked like a champ and the tenders had an awesome cheddar cheese taste.

Ingredients
8-10 chicken tenders (or boneless chicken breasts cut into strips)
1 1/3 cup baking mix (like Bisquick)
1 cup finely shredded cheddar cheese

1 tsp. garlic salt
1 tsp. black pepper
1 tsp. paprika
2 eggs, beaten

Method
Preheat deep fryer to 375 degrees (or put about 1 cup oil in a large skillet to fry).

Combine baking mix, shredded cheddar cheese, garlic salt, black pepper and paprika in a large zip-top bag, shaking well to mix.

Beat eggs in a shallow bowl, and dip half the chicken tenders in the egg, then add them to the zip-top bag, seal bag and shake to coat.  Remove tenders to a cooling rack.

Repeat with remaining chicken tenders and allow to rest 30 minutes before frying (this helps the coating stick to the chicken).

Fry chicken tenders in batches for approx. 8-10 minutes, or until cooked through. Remove tenders from fryer and let drain on paper towels.  Keep warm in the oven set on 170 degrees while the remaining tenders are frying.  Serve immediately.

Yield:  4-5 servings

Enjoy,
Mary

Chicken and Potato Chowder

So warm and comforting, this Chicken and Potato Chowder is easy to do and delicious to eat! 

Ingredients
1/4 cup unsalted butter
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1 tsp. dried thyme
1/4 cup all-purpose flour
4 cups chicken broth (make your own)
2 cups milk, or more, as needed
2 cups frozen, cubed potatoes or 2 russet potatoes, peeled and diced
2 cups diced cooked chicken 
1 1/2 cups shredded sharp cheddar cheese
salt and freshly ground black pepper, to taste
2 tbls. chopped fresh parsley leaves

Method

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute. Gradually whisk in chicken broth and milk, and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in potatoes.

Bring to a boil; reduce heat and simmer until potatoes are tender, about 12-15 minutes.

Stir in chicken and cheese, a handful at a time, until smooth, about 1-2 minutes; season with salt and pepper, to taste. If the chowder is too thick, add more milk as needed until desired consistency is reached.

Serve immediately, garnished with parsley, if desired.

Enjoy,
Mary

Garlic, Cheese, Sausage Grits Cakes

With a little prior planning you can kick up those grits to another level with these yummy Garlic, Cheese, Sausage Grits Cakes. Perfect served with cooked farm fresh eggs, or they're great on their own with a side dish of fresh fruit.

Ingredients
1 cup water
pinch salt
1 tsp. butter
3 tbls. grits
1 sausage patty, cooked and crumbled
1/2 cup shredded cheddar cheese
1 tsp. garlic powder

Method
Bring water, salt and butter to a boil over high heat.  Add grits, stir to mix well; reduce heat to low, cover and cook stirring occasionally until grits are cooked and thickened. Remove from heat.

Line a small bread pan (5.75 x 3-inch) with plastic wrap, enough to overlap and cover all sides.

Mix cooked grits with cooked and crumbled sausage, cheddar cheese and garlic powder and spoon mixture into prepared pan.

Bring sides of plastic wrap up and over to cover mixture.  Refrigerate several hours, or overnight, until grits are well set and firm.

When ready to cook, remove from refrigerator and slice into 1-inch thick slices.  Spray an electric fry pan with some cooking spray. Place grits cakes in pan, cover and fry 2 minutes per side over 350 heat, turning only once. Grits cakes are delicate and will fall apart easily with too much handling.

Serve alone or top with a fried farm fresh egg and a side of fresh fruit.  Delicious!

Yield: 6 slices

*Cook's note - recipe is easily doubled

Enjoy,
Mary

Crustless Bacon Broccoli Cheddar Quiche

This quick quiche dish is fast, easy and full of nutrition!  Just a few ingredients are needed to whip it up!  Bonus, it's gluten-free!

Perfect for Brunch or Breakfast for Dinner, aka, brimmer! Add some Southern Home Fries and a side of bacon or sausage links for a delicious meal.

RECIPE
Ingredients
5 farm fresh eggs
1/3 cup diced onion
1 small head fresh broccoli, diced into small pieces
3 strips bacon, cooked crisp and crumbled
1/2 cup half and half
1-2 tsp seasoned salt
1 tsp course-ground black pepper
1 cup shredded sharp cheddar cheese


Method
Preheat oven to 375.  Spray 9 x 9-inch square baking dish with cooking spray.

Place diced onions, broccoli, and bacon in bottom of pan.

Whisk together 5 eggs, half and half, seasoned salt and course-ground black pepper; pour over onions, broccoli and bacon.  Top with 1 cup shredded sharp cheddar cheese.

Bake uncovered 30-40 minutes or until eggs are set. Allow to cool 5 minutes before cutting. Serve hot with a fresh fruit cup for a satisfying meal.

Make them "individuals" by pouring into prepared 4" ramekins and baking approx. 15-20 minutes, or until eggs are set.

Servings:  4-6

Nutritional benefits of fresh farm eggs

Want more EGG recipes? Check out Eggplant BLT with Egg and 18 Egg recipes

Enjoy,
Mary


© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Warm Bacon Cheese Spread

Delicious party dip! Every time I make it there is never any left, and everyone is always asking me for the recipe. It's so popular I've never even had time to take photos of it, so this is a stock photo.

stock photo

Italian Bread Bowl

Recipe

Ingredients

1 loaf round sourdough bread or 1 Italian Bread Bowl
1 - 8 oz cream cheese
1 1/2 cups or 12 oz. sour cream
1 1/2 tsp Worcestershire sauce
1/2 cup green onion, chopped finely
2 cups sharp shredded/grated cheddar cheese
12 oz. bacon, cooked crisp and crumbled

Method
In a mixer, blend the cream cheese on low until softened. Add sour cream and Worcestershire sauce, mix well. Next add bacon and onion and mix well.

Cut the top and hollow out bread bowl (leave 1/4" minimum around the edges). 

Cut the top and inside bread into bread hunks for dipping if you want or discard. 

Spoon cheese mixture into bread bowl and wrap entirely in aluminum foil. 

Bake 325 for one hour or more until thoroughly heated. 

Serve with bread hunks, crackers, fresh veggies, whatever you want.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.