Daisy King from Miss Daisy's Kitchen made Cinnamon Cranberry Relish, Classic Sweet Potato Casserole and Roasted Green Beans. (see recipes below) Miss Daisy's Kitchen, with gourmet takeout and specialty foods, is now open at its new location 1110 Hillsboro Road, in the shopping center at the corner of Mack Hatcher and Hillsboro. For more information, call (615) 599-5313 or visit www.missdaisyking.com.
Cinnamon Pecan Cranberry Sauce
2 lbs fresh cranberries
2 c sugar
2 t cinnamon
1 ½ c pecans
Combine all ingredients except pecans in a sauce pan and bring to a boil. Reduce heat and simmer until thickened, about 20 minutes. Remove from heat and stir in pecans. Place in an airtight container and refrigerate until ready to serve.
Sinfully Rich Sweet Potato Casserole
3 c sweet potatoes
¾ c sugar
2 eggs, beaten
1 c evaporated milk
¼ c butter
1 t vanilla
Beat all ingredients together and pour into a greased 2 quart casserole. Cover with topping (see recipe below) and bake in a 375 degree oven for 30 minutes.
Topping:
1 c brown sugar
1/3 c butter
1 c flaked coconut
1 c pecans
Combine ingredients and mix well until crumbly. Sprinkle evenly over sweet potato mixture before baking.
Roasted Green Beans
2 lbs fresh green beans, trimmed
1 lg red onion, sliced
8 oz pkg fresh baby portobello mushrooms,sliced
4 slices center cut bacon, chopped
¼ c olive oil (or more if needed)
2 ¼ t kosher salt
1 t black pepper
1 t fresh garlic, minced
1 T fresh thyme, chopped
1 T apple cider vinegar
1 c crumbled pork rinds
- Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.
- Spread beans, onions, mushrooms and bacon in prepared pan so they fit in a single layer. (use two pans if needed) Sprinkle garlic over vegetables; sprinkle with salt and pepper. Drizzle with olive oil and toss to coat.
- Roast until vegetables are browned and tender, 30-35 minutes.
- Transfer vegetables to a serving platter; toss with thyme and vinegar. Top with pork rinds; serve immediately.
