Tag: buffet food

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Sweet Potato Apple Butter Casserole

Sweet potato apple butter casserole combines the delightful tastes of fall in a hearty dish that’s easy to assemble and cook. It’s delicious any time of year!

Sweet Potato Apple Butter Casserole

Sweet Potato Apple Butter Casserole

Print Recipe Pin Recipe
Course Side Dish
Servings 8
Calories 325 kcal

Ingredients
  

Sweet Potatoes:

  • 2 lbs sweet potatoes
  • ¾ cup old fashioned apple butter
  • ¼ cup butter, melted (½ stick)
  • 2 eggs
  • ¼ cup milk
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt

Topping:

  • ¾ cup pecans
  • ½ cup dates
  • ¼ cup almond flour
  • 2 tsp butter, melted

Instructions
 

  • Preheat oven to 425℉  Line a baking sheet with parchment paper and lay whole sweet potatoes in a single layer.  Pierce each potato several times with a fork.
  • Bake potatoes for 40-60 minutes (depending on size) until they are puffed and fork-tender.  Remove from oven.  Allow to cool slightly and then remove potatoes from their skins.
  • Turn oven back to 350℉.  Coat 1½ quart casserole (or 8” square pan) with cooking spray.
  • Place apple butter, ¼ cup of melted butter, eggs, milk, vanilla, cinnamon, nutmeg and salt in a mixing bowl.  Combine with an electric mixer or whisk.  Add potatoes and continue to beat until the mixture is smooth.  Spread into the casserole.
  • Roughly chop pecans and dates.  Mix in 2 tbsp melted butter and almond flour.  Sprinkle over potatoes.
  • Bake for 20-30 minutes until bubbly and hot with an internal temperature of 160℉.  
  • Hack:  Leftovers can be kept in the refrigerator for up to 5 days or packaged in serving-sized portions and frozen for up to 12 months.
  • Hack:  The sweet potato portion of this dish can be made in advance and stored in the refrigerator for up to 5 days.  Sprinkle topping on before baking and allow a few extra minutes of baking time for the cold dish to come up to temp.
Keyword apple butter, date topping, gluten-free, pecan topping, potato casserole, side dish, sweet potato, sweet potato casserole, vegetarian, vegetarian side dish

Did you know?  Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!

Suggestion:  Use leftover apple butter to make apple butter muffins or pork chops with apple butter and onions.

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Pineapple Cream Cheese Spread

Don’t let that spiny skin intimidate you! Pineapple Cream Cheese Spread is a quick and easy treat to serve on crackers, bagels or in a sandwich.

Pineapple Cream Cheese Spread

Pineapple Cream Cheese Spread

Print Recipe Pin Recipe
Course Snack
Servings 2 tbsp
Calories 62 kcal

Ingredients
  

  • 1 cup cream cheese, softened (8 oz block)
  • 1 8 oz can crushed pineapple, NOT drained
  • ¼ cup chopped pecans

Instructions
 

  • Place all ingredients in the bowl of a stand mixer and combine using the paddle attachment.
  • Cover mixture tightly and refrigerate for at least one hour to allow flavors to meld.
  • Serve with bagels, crackers, shortbread or sliced fruit.
  • Hack: Leftovers can be stored in the refrigerator for up to 7 days.
Keyword buffet, buffet food, canned pineapple, cream cheese, cream cheese spread, pineapple, pineapple spread

Pineapple is sweet enough to rival most candies — and it packs way more health benefits.

Suggestion: Slather some of this spread on a toasted oatmeal honey roll for a quick and delicious light meal!

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Simple Pico de Gallo (Easy Fresh Salsa)

Simple Pico de Gallo (Easy Fresh Salsa) is easy to make and a great addition to any gathering buffet! Mix it with guacamole for an extra special treat.

Simple Pico de Gallo (Easy Fresh Salsa)
Simple Pico de Gallo (Easy Fresh Salsa)

Simple Pico de Gallo (Easy Fresh Salsa)

 

4 plum tomatoes (1 lb or 3 cups chopped)

½ large onion (1 cup chopped)

1 jalapeno pepper (optional)

1 clove garlic (1 tsp minced)

½ cup fresh cilantro (or 3 tbsp dried)

2 tbsp lime juice

½ tsp salt

⅛ tsp pepper

 

Chop tomatoes into small dice.  Mince onion, jalapeno, and garlic.  Add all to a mixing bowl.

Stir in cilantro, lime juice, salt and pepper.

Refrigerate and allow to rest for one hour for flavors to combine.

Serve with tortilla chips, if desired.

 

6 servings, 25 calories per serving (pico de gallo only)

 

Hack:  Serve with or mix in Easy Guacamole Dip for a hearty and tasty appetizer or snack!


Hack:  Serve over tacos, enchiladas or in burritos and quesadillas.  Also, cook with scrambled eggs or rice!

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Apple Butter Muffins

Lily and Grandma make some Apple Butter Muffins using homemade apple butter in this latest episode of Lily-Rose: Kindergarten Cook!

Apple Butter Muffins

 

½ cup butter, softened

½ cup brown sugar

½ cup white sugar

½ cup milk

2 eggs

1¾ tsp baking powder

1½ cups flour

2 tsp vanilla

1 cup Old Fashioned Apple Butter

2 tbs cinnamon

1 tsp ground cloves

¾ cup raisin and chopped dates, soaked in water

Streusel Topping:

½ cup butter softened

1½ cup brown sugar

1 cup white sugar

½ cup old fashioned rolled oats

½ cup flour

2 tbsp cinnamon

 

Preheat oven to 350℉.

Cream together butter, brown sugar and white sugar until well combined.  Mix in milk and eggs.    Stir in baking powder and flour.

Add vanilla, apple butter, cinnamon and cloves.  Mix until smooth.  Drain raisins and dates and fold into batter.

Grease 18 muffin cups or line with muffin papers.  Fill each cup half full with batter.  Set aside.

Place all streusel ingredients into a medium-sized bowl.  Using a spoon or your hands, mix all ingredients until the mixture is well combined and crumbly.  Sprinkle evenly over the tops of muffins.

Bake for 25 minutes or until the internal temperature reaches 209℉.  Remove from the oven but allow muffins to remain in the pan until streusel has set up about 15 minutes.  Remove muffins to a cooling rack and allow them to cool completely before storing.

 

Serving size:  1 muffin, 325 calories per muffin

 

Hack:  Muffins can be stored, tightly cover, at room temperature for 5 days or frozen for up to 3 months.

Hack:  To see more videos from Lily-Rose and her friends, visit our YouTube channel!  Don’t forget to like, subscribe and press that notification button so you won’t miss any new videos!

 

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Loaded Shepherd’s Pie

 

Loaded Shepherd's Pie
Loaded Shepherd’s Pie

Loaded Shepherd’s Pie
(Courtesy: Jennifer Warren)

 

1 lb 80% ground beef

¼ cup chopped onion

¼ cup plain bread crumbs

½ teaspoon dried sage leaves

1 teaspoon salt, divided

1 egg

4 medium potatoes, peeled (if desired) and cut into 1” squares

¼ cup butter

½ tsp black pepper

⅓ cup sour cream

1 tbsp horseradish (optional)

1 cup shredded Cheddar cheese (4 oz)

¼ cup chopped fresh tomato

2 slices bacon, cooked and crumbled

2 medium green onions, chopped (2 tablespoons)

 

Heat oven to 350°F.

In a large bowl, mix beef, onion, bread crumbs, sage, ½ tsp salt and egg until well blended. Press in the bottom of an ungreased 8-inch square glass baking dish.

Place potatoes in a large pan and cover with water. Bring to a bowl and cook until tender, about 10 minutes. Drain and return to the pot.

Add butter, ½ tsp salt and pepper to potatoes. Use a hand masher or electric mixer to blend together. Add sour cream and horseradish. Mix until smooth, adding more sour cream, if necessary. Allow to cool for 30 minutes

Once potatoes are cool, spread evenly over the top of the ground beef mixture. Sprinkle evenly with cheese.

Bake uncovered for 50 minutes until the internal temperature reaches 160℉. Sprinkle with tomato, bacon and green onions.

Serve immediately or store tightly covered in the refrigerator for up to 5 days.

 

6 servings, 495 calories per serving

Hack:  2½ cups Horseradish Mashed Potatoes can be substituted for the fresh potatoes in this recipe.

Hack: ¼ cup of chopped frozen onions can be substituted for fresh onion in this recipe.

Hack: Separate any remaining uncooked bacon slices and roll them into individual pinwheels. Place on a cookie sheet in the freezer to freeze bacon slices. Place in a sealable freezer-safe bag or container. The frozen slices can then be used in the portions desired.

Hack: Store any leftover bacon grease tightly covered in the refrigerator for up to 6 months. It can be used as a substitute for butter in various dishes. Caution: Use caution when cooking with bacon grease. It has a smoke point similar to butter, which is lower than oils.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

 

 

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Asian Cold Noodle Salad

Asian Cold Noodle Salad
(Courtesy: Yuhong Sun)

 

1 lb spaghetti or dry noodle

2 tbsp olive oil

1 cucumber

Sauce:
1 green onion, thinly sliced

3 cloves garlic, minced (3 tsp)

1” knob fresh ginger, minced (1 tbsp)

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp sugar

3 tbsp dark (Chinese) vinegar

2 tbsp chili sauce

Pinch of salt

 

Cook noodles according to package directions and drain. Stir in olive oil. Allow to cool or chill in the refrigerator.

Peel the cucumber and cut it into 2” matchsticks.

In a small bowl, combine green onion, garlic, ginger, soy sauce, sesame oil, sugar, vinegar, chili sauce and salt.

Assemble salads by placing 1 cup of cold noodle in a bowl. Top with cucumbers and 1-2 tbsp sauce. Serve immediately.

 

8 servings, 275 calories per serving

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack: Do you know that you can freeze fresh ginger root? Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place it in a sealed freezer bag or container and pop it in the freezer.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

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Traditional Chinese Hot Pot

Traditional Chinese Hot Pot
(Courtesy:  Yuhong Sun)

 

1 lb beef flank*

4” knob fresh ginger (1 ounce or ¼ cup sliced)

5 cloves garlic

2 green onions

2 bay leaves

2 star anise

3-4 dried hot peppers to taste

1 onion

Dipping sauce:

  • 4 tbsp soy sauce
  • 1 tbsp sugar
  • Pinch of black pepper
  • 2 tbsp chili sauce (or to taste)
  • 1 tbsp crushed garlic
  • 1 tbsp sesame oil

Ingredients to cook in the hot pot: Typical hot pot ingredients include thinly sliced meat, leafy vegetables, mushrooms, vermicelli, sliced potatoes, dumplings, tofu, small meatballs and seafood but feel free to use whatever you like or have on hand.

 

Put beef and ginger in water. Bring to a boil and cook until the blood comes out, about 15 minutes. Drain water and cut the beef into 2” chunks.

Place meat and ginger in an Instant Pot. Add garlic, green onions, bay leaves, anise, hot peppers and onion. Cook for one hour.**

While broth is cooking, assemble individual bowls of dipping sauce for each person.

Strain and pour broth into an electric hot pot (or hot plate topped with heatproof container) that has been placed on the table within easy reach of all diners (Use two or more pots if needed). Adjust heat to keep the broth at a simmer.

Using chopsticks or other utensils, drop pieces of food into the hot pot to cook. Once the item is cooked, use chopsticks or a small strainer to remove items to your plate. Season with dipping sauce, if desired. Separate utensils are recommended for handling raw and cooked food.

Add additional hot water as needed.

The broth is usually strained and consumed after everyone is done eating or kept for use in a future meal. It can be frozen for up to a year.

Serve this with pork fried rice, if desired.

*Beef, pork or chicken marrow bones can be substituted for flank

**If preferred, stock can also be simmered, covered, on the stove over low heat for 6 hours or in a slow cooker on low for 12 hours.

Hack:  Do you know that you can freeze fresh ginger root?  Grating it in its frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it!  Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack:  Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For more instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

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Homemade Chinese Dumplings

Another authentic recipe from Yuhong’s Country Kitchen! These homemade Chinese dumplings can be prepared simmered, pan-fried or in an air fryer.

Homemade Chinese Dumplings
(Courtesy Yuhong Sun)

 

½ head green cabbage

½ head napa cabbage

8 green onions

1 oz ginger (4” knob, ¼ cup)

1 lb ground pork

2 eggs

1 tbsp sesame oil

1 tbsp red wine

2 tbsp soy sauce

2 tbsp olive oil

100 dumpling wrappers

 

Dipping Sauce (per serving)*

2 tbsp soy sauce

1 tbsp Chinese vinegar

1 tsp crushed ginger

1 tsp chili sauce

1½ tsp sugar

1½ tsp sesame oil

 

Finely chop the cabbages and place in a large bowl. Sprinkle with salt and set aside. The salt will draw liquid out of the cabbage. Only a small amount of salt is needed.

Finely chop green onion and ginger. Set aside.

Place ground pork, eggs and ginger into a bowl and mix for 2 minutes.

Using your hands or cheesecloth, squeeze water out of cabbage and place into a clean bowl. Add green onions, pork mixture, sesame oil, red wine, soy sauce and olive oil. Mix together well.

Take one dumpling wrapper and place one tbsp filling in the center. Wet the edges of the wrapper with water and seal completely. The amount of filling and shape you fold it in is less important than ensuring that the edges are completely sealed so the filling doesn’t leak out. Continue until all the filling is gone.**  For more in-depth instruction on rolling and pleating dumplings, check out this video!

Put a large pot of water on the stove and heat to boiling. While the water is heating, assemble the dipping sauce.

When water comes to a full boil, add about 20 dumplings. Bring water back to a full boil and add enough cold water to bring the pot down to a gentle boil. Cover pot and cook dumplings until they float to the top of the water, about 3-4 minutes. Continue adding cold water as necessary throughout cooking to keep water at a gentle boil.

Remove dumplings from water with a slotted spoon and serve with dipping sauce.

If preferred, dumplings can be cooked in an air fryer for 6 minutes instead of boiling them. Coat with cooking spray and air fry for 6 minutes. Allow a longer time for frozen dumplings.

*Because of the thin consistency of the dipping sauce, it’s often made in small bowls for each individual person or to share between two or three people.

**Dumplings are often served at gatherings and are traditionally assembled jointly by the group or family that are going to eat them. Try experimenting with different shapes and have fun putting them together with your guests!

 

10 servings, 270 calories per serving

Hack: Cooked or uncooked dumplings can be frozen for up to 3 months. Lay in a single layer on a cookie sheet, making sure the edges are not touching, and place in the freezer. Once they are frozen, package in freezer bags or containers for storage. Add 2 extra minutes to cooking time. As with fresh, frozen boiled dumplings are ready when they float to the top of the water.

Hack: Ask the produce clerk to cut a head of cabbage into wedges so you’ll only have to buy what you need. They’ll wrap the leftover pieces and put it back on the shelf for sale.

Hack: Leftover cabbage can be used to make this andouille and fried cabbage recipe or Chinese Chicken Cabbage Soup!

Hack: Hack: Do you know that you can freeze fresh ginger root? Grating it in it’s frozen state is easier than grating it fresh and, if you choose organic ginger, you don’t have to peel it! Simply place in a sealed freezer bag or container and pop it in the freezer.

Hack: Chop leftover green onions and freeze in a sealable freezer bag or container for future use. While they won’t retain the crispness that would make them suitable for salads or garnish, they will be fine for cooking.

Hack:  For instructional videos for making traditional Chinese cuisine, visit Yuhong’s Country Kitchen on YouTube!

 

 

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Easy Bruschetta

 

Easy Bruschetta
Easy Bruschetta

Easy Bruschetta

 

1 pint cherry tomatoes

⅓ cup fresh basil

4 clove garlic, minced (4 tsp)

1 tbsp balsamic reduction

½ tsp salt

½ tsp pepper

 

Cut cherry tomatoes into bite-sized pieces (halves or quarters depending on size). Chop basil.

Combine tomatoes, basil, garlic, balsamic reduction, salt and pepper in a bowl.

Serve immediately or refrigerate for up to 3 days.

 

6 servings, 10 calories per serving

Hack: Although bruschetta is known as an appetizer served on toasted bread, it’s also tasty when tossed with pasta (including this Bruschetta Chicken Pasta), over mashed or baked potatoes, with rice or served with eggs!

Hack: Bruschetta can be frozen for up to 8 months. While the thawed product will differ in texture from the fresh product, it will retain its flavor and is best used in cooked dishes.

 

 

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Baked Rice Pilaf

 

Baked Rice Pilaf
Baked Rice Pilaf

Baked Rice Pilaf

 

1 tbsp sesame oil

1 tbsp butter

½ cup onion, minced

½ cup carrot, grated

1 cup rice

½ cup pine nuts (optional)

2 tsp minced garlic

¼ tsp cumin

¼ tsp coriander

½ tsp paprika

¼ tsp cayenne pepper

¼ tsp black pepper

¼ tsp dried parsley

¼ tsp thyme

½ tsp salt

1 bay leaf

1 ½ cups chicken stock

 

Preheat the oven to 350℉.

Heat butter and sesame oil in a pan. Add onion and carrot and saute for 3 minutes. Add rice and pine nuts. Continue to saute for 3-5 minutes until onions and carrots are softened.

Add garlic, cumin, coriander, paprika, cayenne pepper, black pepper, parsley, thyme and salt. Saute for one minute.

Place rice mixture, chicken broth and bay leaf in a 2-quart casserole. Cover and bake for 18 minutes or until no liquid remains in the bottom of the dish.

Allow to stand, covered, for 10 minutes. Remove bay leaf and fluff rice before serving.

 

4 servings, 234 calories per serving

Hack: Place serving size portioned leftovers into freezer bags. Roll to squeeze the air out of the freezer bag, freeze for up to 3 months. Thaw overnight in the refrigerator and microwave or heat on the stove.

Hack:  Pine nuts can be stored in an airtight container in the refrigerator for 2 months or in the freezer for 6 months.

Hack: Use the leftover nuts in Roasted Asparagus with Pine Nuts, Scallion Pesto, or this Healthy Vegetable Lasagna with Butternut Bechamel!

 

 

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