Simple Spring Sunday Morning Breakfast: Cinnamon Buckwheat Pancakes with Maple Syrup, Egg Over Medium and Turkey Bacon

Cinnamon Buckwheat Pancake with Maple Syrup, Egg Over Medium and Turkey Bacon

My lil' family loves Sundays and simply for the fact that we get to hang around the house and I get to cook!

Serves: 3, or about 6 pancakes (size of my lil' family)

Prep: 5 minutes

Cook: 20 minutes

6 slices of turkey bacon

cooking spray, as needed

3/4 c. buckwheat flour

1/4 t. cinnamon

1/2 c. almond milk, or milk

1 T. vegetable or canola oil

6 eggs, plus 1 egg for pancakes

salt and pepper, to taste

1/4 c. maple syrup, warmed

For turkey bacon preheat oven to 400 degrees F. Lay slices of bacon on a rack placed over a baking sheet and cook just until golden and almost crisp about 20 minutes.

In the meantime heat two large non-stick skillets over medium and coat with cooking spray. In a bowl combine buckwheat flour, cinnamon, almond milk, oil and one egg. Using a whisk beat until smooth and let sit for a few minutes. Spoon about 1/3 cup of batter into a skillet per pancake and cook until golden and puffed about 3 to 5 minutes per side.

While pancakes are cooking begin cooking eggs over medium, in batches if necessary, about 2 to 4 minutes per side. Season with salt and pepper to taste.

Drizzle pancakes with warm maple syrup and serve with eggs and turkey bacon.

No More 'Mallows' Blogger Recipe Contest: Prociutto Wrapped Turkey Burger on a Bed of Mixed Herb Salad and Mashed Sweet Potatoes Sprinkled with Blue Cheese Crumbles and Aged Balsamic Vinegar

Prociutto Wrapped Turkey Burger on a Bed of Mixed Herb Salad and Mashed Sweet Potatoes Sprinkled with Blue Cheese Crumbles and Aged Balsamic Vinegar

My new obsession in the kitchen is preparing prociutto wrapped turkey burgers and plating them all in all the varieties that I can think of. Inspired by the No More 'Mallows' Blogger Recipe Contest I naturally thought to pair these tasty patties with mashed sweet potatoes and a few other yummy flavors!

Serves: 3 (2 patties each)

Prep: 15 minutes

Cook: 20 minutes

3 small sweet potatoes, peeled and cubed

1 1/4 lb. ground turkey

pepper, to taste

12 slices prociutto

1 T. olive oil

3 c. mixed herb salad

3 T. blue cheese crumbles

3 t. aged balsamic vinegar

Bring a large pot of salted water to a boil and add sweet potatoes. Cook until fork tender about 20 minutes then drain and mash until smooth. Set aside.

In the meantime break ground turkey down into six even balls and form them into patties. Season both sides with pepper to taste and wrap each patty with two slices of prociutto, wrapping one around each side of patty.

Heat oil in a large non-stick skillet over medium and add patties. Cook until prociutto is crisp and turkey is cooked through about 5 minutes per side. Flip patties often throughout cooking to prevent prociutto from burning.

Assemble plates by spooning one mashed sweet potatoes onto plate, layer one cup of mixed herb salad onto potatoes, place two patties on salad then sprinkle with blue cheese crumbles and aged balsamic vinegar.

No More 'Mallows' Blogger Recipe Contest: Pan Seared Chicken Breast and Sweet Potato Red Quinoa Cakes with Thyme Maple Butter Sauce

Pan Seared Chicken Breast and Sweet Potato Red Quinoa Cakes with Thyme Maple Butter Sauce

The few chances I've had to travel back to Louisville, Kentucky to visit family I'm always sure to get my fix of fried chicken and waffles which is so popular in the South. With this recipe I thought I'd bring a bit of that southern flair to the California coast and got creative by incorporating sweet potatoes into my cakes to enter into the No More 'Mallows' Blogger Recipe Contest!

Serves: 5

Prep: 10 minutes

Cook: 20 minutes

1 c. sweet potato puree

1/2 c. red quinoa, cooked

1 egg, beaten

3 T. self-rising flour

2 T. olive oil, divided

5 small boneless, skinless chicken breasts

salt and pepper, to taste

1/4 c. chicken broth

1/4 c. maple syrup

2 T. unsalted butter

1 T. fresh thyme

Preheat oven 350 degrees F.

For the cakes combine sweet potato puree, cooked red quinoa, egg and flour in a medium bowl and mix until smooth then set aside.

Heat one tablespoon of the olive oil over medium heat in a large oven-proof skillet, season both sides of chicken with salt and pepper to taste and add to skillet. Cook until golden about 5 minutes per side then transfer to preheat oven until cooked through about another 10 minutes. Remove and let rest a few minutes before slicing. Return skillet to stove top and deglaze with broth scraping any bits from the bottom. Let simmer to reduce slightly before stirring in maple syrup. Remove from heat and slowly stir in butter until a creamy consistancy is acheived. Stir in thyme.

In the meantime heat remaining olive oil in a large non-stick skillet over medium and spoon 1/4 cup of batter per cake into skillet. Cook until golden about 3 to 5 minutes per side.

Assemble dish by placing a cake on the plate, top with sliced chicken breast and drizzle with thyme maple butter sauce.

* To cook sweet potato peel, cube and boil until fork tender then mash.

No More 'Mallows' Blogger Recipe Contest: Brown Butter Sage Seared Scallops with Sweet Potato Red Quinoa Cakes

Brown Butter Sage Seared Scallops with Sweet Potato Red Quinoa Cakes

I am often inspired simply by what is in my refrigerator and cupboards when it comes to getting creative with recipes. That's partially what happened while piecing this recipe together, along with the desire to make a winning dish to enter into the No More 'Mallows' Blogger Recipe Contest!

Serves: 5 appetizer portions

Prep: 10 minutes

Cook: 15 minutes

1 c. sweet potato puree

1/2 c. red quinoa, cooked

1 egg, beaten

3 T. self-rising flour

2 T. olive oil, divided

15 scallops, clean and dry

salt and pepper, to taste

1/2 c. unsalted butter

1/4 c. fresh sage, minced

5 fresh whole sage leaves (garnish)

For the cakes combine sweet potato puree, cooked red quinoa, egg and flour in a medium bowl and mix until smooth. Heat one tablespoon of the olive oil over medium heat in a large non-stick skillet then spoon about 1/4 cup of batter per cake and cook until golden about 3 to 5 minutes per side.

In the meantime heat remaining tablespoon of olive oil in another large non-stick skillet over medium high heat. Season both sides of scallops with salt and pepper to taste and add to skillet. Cook until golden crisp about 2 to 4 minutes per side. Remove and set aside. Reduce heat to low and add unsalted butter along with both minced and whole sage leaves. Cook just until butter begins to brown and a nutty aroma fills the air about 3 to 5 minntes.

Assemble apptizer by placing a cake on the plate, top with three scallops and drizzle with brown butter sage sauce. Garnish each portion with a fried sage leaf.

* To cook sweet potato peel, cube and boil until fork tender about 20 minutes then mash.



No More 'Mallows' Blogger Recipe Contest: Cinnamon Sweet Potato Frozen Yogurt Pops

Cinnamon Sweet Potato Frozen Yogurt Pops

My little girl, Kaia, absolutely loves sweet potatoes. So when I hear about the No More 'Mallows' Blogger Recipe Contest I was immediately inspired to create a fun snack for her! Here is what I came up with...

Cinnamon Sweet Potato Yogurt Blended

Cinnamon Sweet Potato Yogurt Pop Frozen

Makes: about 3 cups

Prep: 10 minutes

1 1/2 c. Greek yogurt, honey flavored

1 c. sweet potato puree

1/2 t. cinnamon

1/4 c. milk

Combine ingredients in a blender and pulse until smooth. Pout into desired molds, place in sticks and freeze overnight or until solid.

* To cook sweet potato peel, cube and boil about 20 minutes until fork tender then mash.

Kaia with her Cinnamon Sweet Potato Frozen Yogurt Pop!

No More 'Mallows' Blogger Recipe Contest: Falafel Burger with Citrus Sweet Potato Hummus

Falafel Burger with Citrus Sweet Potato Hummus

I am a proud and loyal participant of "Meatless Mondays" and a falafel dish is usually one of my go-to's on our Mondays. With inspiration from this No More 'Mallows' Blogger Recipe Contest I created an citrus sweet potato hummus. Also for the first time I shaped my falafel mix into patties using a cookie cutter and froze them before cooking. This recipe will be one my family enjoys for many Mondays to come!

Serves: 6

Prep: 20 minutes

Cook: 10 minutes

1 (10 oz.) box falafel mix

1 c. water

3 avocados, halved, pitted and sliced

12 slices tomato

36 slices English cucumber

3 c. alfalfa sprouts

6 c. herb salad mix

12 slices of whole grain bread, or other hearty bread, slightly toasted

Orange Sweet Potato Hummus

1 (15.5 oz.) can garbanzo beans, drained

1 c. sweet potato puree

2 medium oranges, juiced and zested

2 cloves garlic, minced

2 T. tahini

1/4 c. olive oil, plus more for cooking patties

Prepare falafel as directed on box, or combine falafel mix and water in a medium bowl and let sit for 15 minutes. For patties line a baking sheet with wax paper then break falafel mix down into six even portions. Press portions into a round cookie cutter on the sheet and mold into patties, cover and freeze overnight or until solid.  

In the meantime make the citrus sweet potato hummus by combining the garbanzo beans, sweet potato puree, orange juice and zest, garlic and tahini in a blender. While slowly drizzling in olive oil pulse until a smooth consistancy is achieved.

To cook falafel patties heat enough olive oil to lightly coat the bottom of a large non-stick skillet over medium heat and add patties. Cook until golden crisp about 5 minutes per side. Drain on paper towl.

Assemble burger by smearing about 1/3 cup of citrus sweet potato hummus onto bottom slice of bread, then place on falafel patty, top with 1 cup of salad mix, 1/2 cup of alfalfa sprouts, 6 slices of cucumber, 2 slices of tomato, a half of an avocado and other slice of bread.

* To cook sweet potato peel, cube and boil in water about 20 minutes until tender then mash.

No More 'Mallows!' Blogger Recipe Contest: Sweet Potato BBQ Turkey Meatloaf

Sweet Potato BBQ Turkey Meatloaf

I have fun taking classic comfort food dishes and making them more figure-friendly. In this recipe I use a lean ground turkey paired with sweet potato puree for a flavorful and tender meatloaf!

Serves: 4-6

Prep: 25 minutes

Cook: 1 hour 10 minutes

1 small sweet potato, peeled and cubed

1 lb. ground turkey

1 egg yolk

1 very small onion, finely chopped

1 clove garlic, minced

2 T. barbeque sauce

2 T. ketchup

1 T. Dijon mustard

1 slice whole wheat bread crumbs

1/2 c. plain bread crumbs

½ T. pepper

½ T. salt

Preheat oven to 350 degrees F. Lightly grease a 1 quart baking dish. Bring a large pot of salted water to a boil and add sweet potato. Cook until tender, about 8 to 10 minutes. Drain and blend until smooth.

In a large bowl combine ground turkey, yolk, onion, garlic, barbeque sauce, ketchup, mustard, both bread crumbs, pepper and salt. Mix very well until evenly distributed.

Place into baking dish and using your hands mold into a loaf. Bake in preheated oven for about 1 hour and 10 minutes, until golden and cooked through.

No More 'Mallows!' Blogger Recipe Contest: Thai Green Curry Coconut Shrimp, Sweet Potato and Snow Pea Soup

Thai Green Curry Coconut Shrimp, Sweet Potato and Snow Pea Soup

I am always on the look out for new recipes to re-do myself. This recipe was inspired from a soup I saw in a grocery store recipe booklet along with a soup I ate at a local Thai restaurant. I swtiched out the chicken for shrimp along with a couple other tweaks and it is restaurant quality!

Serves: 4

Prep: 15 minutes

Cook: 30 minutes

1 T. vegetable oil

1 ½ T. shallot, minced

1 clove garlic, minced

1 T. fresh lemongrass, minced

1 T. fresh ginger, peeled and minced

1 T. Thai green curry paste

1 T. curry powder

½ t. chile paste

1 (14 oz.) can unsweetened coconut milk, divided

2 ½ c. shrimp stock

1 T. fish sauce

1 t. sugar

1 ½ c. snow peas, trimmed

1 c. sweet potato, peeled and cubed

¼ lb. shrimp, peeled and deveined

½ lb. rice noodles

2 T. cilantro, minced

1 lime, quartered

Heat oil in heavy large saucepan over medium heat; add shallot, garlic, lemongrass and ginger. Stir until fragrant, about 1 minute.

Reduce heat to medium-low and stir in curry paste, curry powder and chile paste. Add one half cup of coconut milk scooped from the top of the can and stir until slightly thick, about 2 minutes.

Add remaining coconut milk, stock, fish sauce and sugar. Bring to a boil reduce heat to low cover and let simmer for flavors to meld.

In the meantime bring a large pot of salted water to a boil and add peas. Cook until bright green, about 30 seconds, then using a slotted spoon transfer to ice bath to stop cooking. Drain and set aside.

In the same pot add sweet potato and cook until tender about 7 minutes. Drain, transfer to a strainer and rinse under cold water to cool and set aside.

Again, using same pot cook noodles just until tender, about 6 minutes. Drain, rinse under cold water to cool and evenly divide into four bowls.

Return soup to a simmer and add peas, sweet potatoes and shrimp, cook just until tender and pink, about 3 to 5 minutes.

To serve evenly distribute soup between bowls ladling over noodles and garnishing with a sprinkle of cilantro and a lime wedge.

No More 'Mallows!' Blogger Recipe Contest: Sweet Potato Pepper-Jack Souffle'

Sweet Potato Pepper-Jack Souffle'

Creating a souffle' can be a bit of a challenge sometimes but when I'm feeling up for it I like to get creative with this puffed cloud combining different flavors. This recipe has the perfect balance of sweet from the potato and spicy from the pepper-jack cheese!

Serves: 6

Prep: 10 minutes

Cook: 30 minutes

4 eggs, separated

¼ t. cream of tartar

¼ c. unsalted butter

¼ c. flour

1 c. milk, warm

½ t. salt

1 c. sweet potato puree

1 c. pepper-jack cheese, shredded

Preheat oven to 350 degrees F. Using a standing mixer beat egg whites and cream of tartar until stiff peaks form about 5 to 7 minutes.

In the mean time melt butter in a sauce pot and add flour whisking to mix well. Let cook a few minutes before adding milk and salt still whisking to prevent lumps from forming. Bring a low boil, reduce heat to low and simmer until slightly thickened about 3 to 5 minutes.

To the sauce stir in sweet potato puree and pepper-jack cheese until blended well then remove from heat. Add a little bit of mixture to the egg yolks to bring up to temperature before adding all the yolks to sweet potato mixture.

Gently fold whipped egg whites a little at a time to the sweet potato mixture until gone. Carefully spoon mixture into six buttered and floured five ounce ramekins and place on a baking sheet. Bake until puffed and slightly golden about 20 minutes.