Thai Spaghetti Pasta Salad

I LOVE Thai food.
This Thai Spaghetti Pasta Salad recipe starts with spaghetti noodles and is full of fresh veggies, then tossed with a creamy, peanut based Thai dressing.

Ingredients

8 ounces of spaghetti cooked to al dente
1 cup shredded red cabbage
1 cup shredded carrots
1/3 cup very thinly sliced red peppers
1/3 cup thinly sliced green onions
1/2 cup roasted peanuts plus more for garnish
1 handful cilantro leaves chopped, plus more for garnish

Dressing

1/4 cup white wine vinegar
1 Tbsp sugar
2 Tbsp vegetable oil
1/2 Tbsp sesame oil
1/2 Tbsp soy sauce
3 Tbsp smooth peanut butter
1 clove garlic minced
salt to taste

Instructions

• Place cooked spaghetti, green onions, peanuts, shredded carrots, cabbage and bell peppers into a large mixing bowl.
• Mix dressing ingredients together until smooth.
• Toss salad ingredients together with dressing. Refrigerate Garnish with peanuts and cilantro

FROM:  Family Fresh Meals.com

Homemade Alfredo Sauce with Garlic

I googled homemade Alfredo sauce this past week and this was the recipe that I used.

I put it over spaghetti noodles, because I didn't have fettuccine noodles on hand.

Then I sautéed scallops and shrimp for a wonderful meal!

INGREDIENTS

2 tablespoons salted butter

2 large garlic cloves

2 cups heavy whipping cream

1/2 teaspoon black pepper

1/4 teaspoon salt

1/2 cup freshly grated Parmesan cheese plus extra for serving

1/2 cup freshly grated Romano cheese

INSTRUCTIONS

1. Melt your butter in a 2-quart sauce pan over medium-high heat. Press your garlic and add it to the melted butter, stirring a bit. Let it cook for 30 seconds, being careful not to let the garlic burn.
2. Lower the heat to medium and stir the cream into your garlic mixture. Add your salt and pepper and stir to combine.
3. Let the cream come to a low boil, while stirring frequently.
4. Then lower the heat and let the pot simmer, stirring frequently, for 8-10 minutes, or until the cream thickens. It should be thick enough to coat the back of a spoon.
5. Turn off the heat and move your Alfredo pot to a cool burner. Gradually stir in your fresh Parmesan and Romano.
6. Place the pot over low heat and stir until the sauce is thickened further. It is done when you push your spoon along the bottom of the pan and can see the bottom of the pan. It will take a few minutes.
7. The sauce will thicken even more as it sits.
8. Store leftovers in the refrigerator for up to four days.

Scallops

Best to use a cast iron skillet.  Heat 2 TBS oil and 1 TBL Butter in the skillet till very hot.  Add Scallops and cook 2 minutes, allowing scallops to brown nicely.  Turn scallops over and cook other side another 2 minutes.  Serve immediately.   

NOTES

It's important to use freshly grated Parmesan and Romano, so the cheese will melt smoothly. (Don't use the cheese sold in a can, or the sauce will be grainy.) 

This sauce makes enough for one pound of pasta. You can easily cut the sauce recipe in half for 8 ounces of pasta. Note that your sauce will take less time to come to a boil and thicken.

To reheat leftover Alfredo pasta, drizzle on a little olive oil before microwaving it, so the pasta isn't dry.

Baked Parmesan Zucchini Rounds

 

INGREDIENTS

2 Medium Zucchini, Sliced
1 tablespoon olive oil
salt and pepper
1 cup freshly grated Parmesan

INSTRUCTIONS

Preheat oven to 450 degrees 
Place zucchini slices on baking sheet and drizzle with olive oil.  Toss until well-coated.  Spread slices out in a single layer.
Sprinkle generously with salt and pepper
Top each slice with Parmesan.

Bake on center oven rack for about 10 minutes, until zucchini is just fork tender. 
Set broiler on high and broil for 2-3 minutes, until cheese is bubbly and browned.

Serve and enjoy.

German Potato Salad

This is a family favorite that I make all the time.
It goes especially well with Pork, pork steak or pulled pork..  
It's also best in the Springtime with sweet and mild Vidalia Onions.
This potato salad is served warm.  ~~Shelly

Ingredients

New Potatoes - about 2 small per person
Large Vidalia Onion, chopped
3/4 cup Best Choice White Vinegar
1/4 cup water
3 tablespoons sugar
Bacon, diced and fried - DO NOT discard grease
salt to taste
Optional - chives for garnish.

Instructions

Boil potatoes for 15 minutes, they still be slightly firm.
Dice Onions
Cook diced bacon, drain on a paper towel, retaining the grease in the pan.

Drain potatoes and add cold water till you can easily handle.
Peal away the skin.
Slice potatoes (about 1/8 inch)

Layer potatoes, add salt. diced onions, repeat.

Reheat bacon grease on stove top.
Combine vinegar, water, and sugar.
Add to Bacon grease and bring to a boil.

Pour over potatoes, add fried bacon, and serve.

NOTES
I like Best Choice Vinegar because Heinz is stronger than I prefer.

Feel free to leave the skin on the potatoes.  I was taught to remove the potato skin.

Jeanne's Potato Casserole

This has always been a favorite side dish for any large gathering

.

INGREDIENTS

1 30-oz bag of frozen shredded hash browns, about 10 cups (Use Mr. Dell's if you can)
1/4 cup plus 2 tablespoons butter
1 can Cheddar Cheese Soup  

1/2 cup chopped green onions  (I added these.  Jeanne doesn't eat anything green)
12 oz. sour cream
1/2 cup milk
2 Cups grated  cheese, your choice  (I like sharp, pre-shredded in a bag)
1 cup crushed corn flakes

INSTRUCTIONS

Preheat oven to 340 degrees (weird temperature)
Mix soup, sour, cream, milk, green onions in a bowl and set aside.
Pour 1/4 cup melted butter into a 9 x 13 dish.
Add half the package of hash browns.
Pour half the soup/sour cream mixture over the potatoes.  Spread evenly. 
Sprinkle 1 cup shredded cheddar on top of that.

Add remainder of the hash browns and then the rest of the soup mixture.
Sprinkle on remaining 1 cup of cheese.  Then cover with crushed corn flakes.
Melt 2 Tablespoons of butter and drizzle on top of the corn flakes.

Bake for 45 minutes to 1 hour till hot and bubbly.

Mandarin Shrimp Pasta

This recipe came from one of my business associates,

Jan O'Rear.  Jan brought it and served it cold at a social event.

This a one of my favorites!  ~Shelly

INGREDIENTS

1 pound raw shrimp, shells removed

1 cup Italian dressing, divided

1 tablespoon peanut butter

1 tablespoon soy sauce

1 tablespoon honey

1 inch ginger root, peeled and grated

1/2 teaspoon red pepper flakes

1 tablespoon canola oil

1 tablespoon sesame oil

1 medium carrot, peeled and grated

6 green onions, chopped

3 tablespoons finely chopped cilantro

1 8-ounce can mandarin oranges, drained

8 ounce package almond silvers or sliced almonds, toasted (see instructions below)

3 cups angel hair pasta, cooked

INSTRUCTIONS

1. Marinate shrimp in refrigerator for 1 hour in 1/3 cup of Italian dressing; drain shrimp after 1 hour.
2. While the shrimp is marinating, in a separate bowl, whisk together the remaining Italian dressing, peanut butter, soy sauce, honey, grated ginger root and red pepper flakes. Set sauce aside. 
3. Toast almonds in a dry pan for 4 minutes, in a preheated 350 degree oven. Set aside.
4. Boil pasta according to package directions, drain and set aside.
5. Saute the grated carrots, chopped green onions and chopped cilantro in the canola oil with the sesame oil until browned.  
6. Add the shrimp and saute until the shrimp are pink and opaque.
7. Combine pasta, vegetables, shrimp and sauce in a large saute pan and heat thoroughly, stirring continually, until heated through.
8. Garnish with toasted almonds and mandarin oranges.
9. Serve hot or cold.

For a variation, substitute 1 lb. boneless chicken breast cut into 1-inch pieces for the shrimp and add (1) 8 oz. can of sliced water chestnuts is desired.

Roasted Potatoes {with Parmesan Garlic and Herbs}

Ingredients

• 2 1/2 lbs red potatoes, cut into 1-inch chunks
• 3 Tbsp olive oil
• 1/2 cup grated Parmesan cheese*
• 1 Tbsp chopped fresh rosemary
• 1/2 tsp salt and pepper, or more to taste
• 3 cloves garlic, minced (1 Tbsp)
• 2 Tbsp chopped fresh parsley

Instructions

1. Preheat oven to 400 degrees F. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Lightly dust with flour and shake out excess.
2. In a large mixing bowl, toss potatoes with remaining olive oil. Add Parmesan, and rosemary and season with salt and pepper (then more to taste if desired), toss to evenly distribute.
3. Pour mixture onto prepared baking sheet and spread into an even layer (add parmesan clumps that may have fallen off potatoes back on tops of potatoes).
4. Bake in preheated oven until golden brown on bottom, about 30 minutes. Remove from oven, add garlic and toss (they may stick slightly so use a thin metal spatula to lift from pan and rotate).
5. Return to oven and bake until tender and lightly browned, about 15 minutes longer. Sprinkle with parsley and serve immediately.

Recipe Notes

• * I've found I don't like shredded Parmesan here because it doesn't coat as evenly. For best results, go with the powdery stuff.
  
  
• If you don't have fresh herbs on hand, I've also made these with Italian seasoning instead, use 1 1/2 tsp (instead of rosemary and parsley).

Baked Mac and Cheese

 

When you find something that's wonderful, you tend to cook it often.  This recipe is special.  ~Shelly

Ingredients

Macaroni:

 8 oz macaroni (elbow pasta)
1 tbsp unsalted butter (or 2 tsp oil)

Topping:

2/3 cup panko breadcrumbs (Note 1)
2 tbsp unsalted butter , melted
1/4 tsp salt

Sauce:

4 tbsp unsalted butter
1/3 cup flour , plain / all purpose
3 cups milk , warmed (low or full fat)
2 cups freshly shredded cheese, gruyere best (followed by cheddar and Colby) (Note 2)
1 cup freshly shredded mozzarella cheese , or more other cheese of choice (Note 2)
3/4 tsp salt

Seasonings (optional):

1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp mustard powder

Instructions

Pasta:

• Bring a large pot of water to the boil. Add macaroni and cook per packet directions MINUS 1 minute.
• Drain, return pasta to pot, add butter and toss until melted. Set aside to cool while making the Sauce (Optional - Note 3).

Topping:

• Mix together Topping. Set aside.

Sauce:

• Preheat oven to 350°F.
• In a large saucepan or in an ovenproof skillet (I use my 9" Lodge cast iron skillet), melt butter over medium heat. Add flour and cook, stirring constantly, for 1 minute.
• Add about 1 cup of the milk and mix to dissolve the paste into the milk. Then add remaining milk and mix until lump free (use whisk if required).
• Mix in salt and Seasonings if using.
• Cook, stirring/whisking regularly, for 5 - 8 minutes until thickened to a cream consistency. When the Sauce coats the back of a wooden spoon, you should be able to draw a path with your finger.
• Remove from stove, add cheese and stir - cheese doesn't need to melt.
• Adjust salt to taste.

Assembling:

• Pour Sauce into pot with Macaroni. Stir quickly, then pour back into the skillet (I did this) or a baking dish (Note 4). Sprinkle with breadcrumb topping.
• Bake for 25 minutes or until top is light golden. Don't bake too long otherwise you'll bake away the Sauce!
• Serve immediately! I sprinkled mine with a bit of fresh parsley.
  
  

Notes

1. Panko breadcrumbs are larger pieces than normal breadcrumbs which creates a really nice extra crunchy topping. Can sub with normal breadcrumbs.

2. Cheese

• Main Cheese (2 cups) - my favourite is gruyere, for flavor and melting quality. Can use any flavored melting cheese. Other cheeses I like for this include: cheddar, Monterey Jack, Colby, provolone. 
• I like to use mozzarella for the 2nd cheese (1 cup). It melts really well into the sauce, has that nice stretch, and isn't as oily like other cheese can tend to be. However, you can just use more of the Main Cheese. 
• Always grate your own cheese for cheese sauces. Store bought shredded cheese have anti caking agents which don't melt so can give the sauce a slight powdery texture.
  
  

3. Tossing pasta with butter provides a light coating that helps prevent it from bloating while baking in the sauce. This is also the reason why I let the pasta cool before mixing in with the sauce. Optional step - can skip it.

4. Baking dish size - 2.5 Qt  (10 cup) baking dish. A 9 x 13" / 23 x 33 dish is perfect for a double batch, a little too big for a single batch (spreads too thinly, you want more depth).

5. PREPARE AHEAD: Mac and Cheese is best made fresh but if you need to make ahead, this is the best way: Cook pasta and toss in butter, cool. Make cheese sauce per recipe, then cool with LID ON (important, to avoid evaporation). Make topping. Store all components separately in the fridge until required. Mix sauce and pasta, top with topping then bake per recipe.

REHEATING LEFTOVERS: Best way is to microwave to make warm then spray top with oil (or butter) and crisp under grill/broiler.

6. Nutrition per serving. 6 servings as a generous side - you will be surprised how far 8oz stretches with a load of cheese sauce! Will serve 4 generously as a main.
This recipe comes from; RecipeTinEatsFollow the link for step by step directions.

Texas Caviar

This healthy dish is an absolute favorite of mine.  It is great as a salad, side dish, or appetizer.  Also delicious on tortilla chips.

INGREDIENTS

1/2 white onion, finely chopped
1/4 red bell pepper
1/4 yellow bell pepper
1/4 green bell pepper
1/4 orange bell pepper
1 bunch green onions, finely chopped
1/2 bunch cilantro, finely chopped
2 jalapenos, finely chopped
1 tablespoon garlic powder
1 tablespoon ground cumin
1 pint cherry tomatoes
1 can black beans, drained
1 can black-eyed peas, drained
1 can white corn, drained
1 cup first cold pressed olive oil
1/3 cup red wine vinegar
1/2 lemon, juiced
1 teaspoon Italian herb seasoning

STEPS

In a mixing bowl, combine first 14 ingredients, and mix completely.

Make dressing in a separate small mixing bowl.  Pour olive oil slowly into the bowl, then add red wine vinegar,  Whisk olive oil and red wine vinegar briskly for bout 2 minutes., then add lemon juice and Italian seasoning.  Whisk again until all is incorporated.  Pour liberally over the mixed vegetables and stir to incorporate.is an absolute favorite of mine,  It 

Slow Cooker Creamed Corn

This is one of my favorite side dishes.  This recipe yields 6-8 servings.

Ingredients

8 slices bacon      

5  (15-oz.) cans corn kernels, drained      

1 c. milk                              

1 tbsp. sugar                       

Kosher salt

Freshly ground black pepper

1 oz. (8-oz.) block cream cheese, quartered  

1/2 c. (1 stick) butter, cut into tablespoons

Thinly sliced green onions, for garnish              

Directions

1. In a nonstick skillet over medium heat, cook bacon until crispy, 8 minutes. Drain on a paper towel-lined plate, then crumble. 
2. In a slow cooker, add corn, 3/4 of the cooked bacon, milk, and sugar and season with salt and pepper. Stir until combined, then top with cream cheese and butter.
3. Cover and cook on high for 2 hours or low for 6 hours, stirring well after 1 hour.
4. Garnish with remaining 1/4 of cooked bacon and green onions before serving.

Sweet and Savory Green Beans

Another GREAT side dish.

You can  make this with fresh green beans also!  

 

INGREDIENTS

30 oz. Green beans, Drained  
1/2 c. packed brown sugar
1/2 c. butter melted
1/2 lb. bacon, cooked and crumbled
1 tsp garlic powder
1 TBL soy sauce
1/2 tsp Worcestershire 

INSTRUCTIONS

1. Preheat oven to 350 degrees F.

2. Pour drained green beans in a 9 ×13 baking dish.

3. In skillet, fry bacon pieces until just done, but not crispy.

4. Drain grease from bacon and pour pieces over green beans.

5. In medium saucepan, melt butter.

6. Add brown sugar, soy sauce, Worcestershire sauce and garlic to melted butter.

7. Pour butter mixture over green beans and bacon.

8. Lightly toss with spoon to coat beans.

9. Bake for 30 minutes, or until beans are bubbly and bacon is crisp.

 

NOTE

Be careful not to cook the bacon until crispy, because it will be too dry after baking in the oven. 

 

21 Velveeta Recipes - Fast and Affordable



What's for dinner?

Here are 21 quick and easy, budget-friendly Velveeta Cheese recipes.

Mac and Cheesy Cheese

Some ideas are ways to quickly “jazz” up a pre-packaged product for a homemade taste that’s great.

Velveeta Cheese is a staple in most homes and has been since the early 1900’s when it was first made. Its velvety smooth texture and ability to melt well make it a great addition to many recipes and its long shelf like means no waste due to spoilage.

Try some of these delicious Velveeta Cheese recipes and quickly see how adding in some Velveeta Cheese can create rich and creamy yumminess! Ah … the comforts of comfort food.

Velveeta Cheese Recipes – Appetizers:

1. Beefy Queso Dip (of course) – Brown and drain 1 lb of lean ground beef. Add 1 can of well drained Rotel Tomatoes, 1 can of cream soup (cream of mushroom, cheddar or chicken). Stir well on medium heat until blended. Finally add 1 box of Velveeta Cheese cubed. Stir until melted and creamy. Turn to the lowest heat and keep on stove and serve in small dip bowls. Or, after browning ground beef everything can be placed in a crock pot. Heat on high until melted and then lower heat to low or warm setting. Serve with your favorite Tortilla Chips or Frito Scoops.

2. Sausage Dip – Brown a pack of Italian sausage, drain. Add 1 can well drained Rotel tomatoes and 1/2 package Velveeta Cheese. A great twist with a different flavor. This is thicker and great served with Scoops or Fritos.

3. Chili Cheese Dip – Add cubed Velveeta Cheese to a can of Chili and microwave until melted and hot. Stirring occasionally. Serve with Tortilla Chips or Frito Scoops.

4. Fruit & Cheese Poppers – Simply cube it up and incorporate it on a cheese tray with other cheese selections and fruit. Or a fun idea is to cube the cheese and place a grape on top and stick it with a toothpick to hold in place. Guests can grab and pop in their mouth. No need for serving utensils.

Velveeta Cheese Recipes – Main Meals:

5. Velveeta Rotel Chicken Spaghetti – 

Here is the recipe: 

Ingredients

Rotisserie Chicken (de-boned & chopped) or you can you can use boneless skinless chicken breasts

1 can Rotel Tomatoes & Green Chilies (do not completely drain). Or, if you do NOT like things with a little “kick” you can substitute regular diced tomatoes.

1 can Cream of Mushroom Soup

1 Lb Box of Velveeta Cheese Cubed

⅓ cup of Milk

¾  Box of Spaghetti or Penne Pasta

¾ ~ Stick of Real Butter

1 Medium Red Bell Pepper Finely Chopped

1 Chopped Jalapeno (you can leave this out if you want a more mild dish, or substitute with red or green bell pepper).

1 Medium onion chopped

Instructions

Cook spaghetti or penne pasta according to directions on box.

Melt butter, sauté bell pepper, jalapeno pepper and onion

Add Velveeta Cheese and Rotel Tomatoes, soup and milk, to sautéed bell pepper, japaleno (optional) and onion mixture. Mix thoroughly over medium heat.

Add pasta and mix together.

Last, add the chopped chicken and give it one last mix. The cheese does not need to completely melt as it will do so in the oven.

Pour Rotel chicken spaghetti into casserole dish and bake at 350 for 30 minutes

Notes

To add extra kick to your Velveeta Rotel Chicken Spaghetti, you can also a small dash of Zatarain’s Liquid Crab Boil. Be careful as it does add kick. I hope you enjoy this Velveeta Rotel Chicken Spaghetti recipe. It’s great served with some cornbread and a green salad. This is one of those absolutely yummy comfort food dishes. Bon Appetit.

6. Mac and Cheesy Cheese – Jazz up a boxed mac and cheese by adding a bit of Velveeta Cheese for an instant taste of home made. Through in some Parmesan cheese or other cheese you have on hand for an even more “gourmet” taste. Place it in a casserole dish, top with a little more Velveeta is you like and then bake at 350 degrees for a few minutes until the cheese is melted, a bit browned and bubbly.

7. Beefy Salsa Mac – Make a boxed mac and cheese as directed. Add some ground beef and add a cup or so of salsa or a drained can of Rotel Tomatoes.

8. Fiesta Scrambled Eggs – Mix 8 – 10 eggs with a large tablespoon of sour cream (instead of milk). Add 1 can well drained Rotel Tomatoes and approximately 1 to 1-1/2 cups Velveeta Cheese cubes. Vary amount based on number of eggs. I use 2 eggs per person. Cook scrambled eggs as usual and stir occasionally until cheese is melted. A delicious twist on scrambled eggs.

9. Cheesy Broccoli Potato – Add Velveeta Cheese and some steamed broccoli to a baked potato for a quick meal.

10. Cheesy Potato – Same as above but without the broccoli.

11. Grilled Cheese – Just butter up some bread and place a slice of Velveeta Cheese (from the boxed variety not the sliced singles) in between and grill it up.

12. Hot Dogs & Crescent Rolls – Take a pack of Crescent Rolls and roll them out and carefully break apart as indicated. Place 1 hotdog and a narrow slice of Velveeta Cheese in each and roll shut, pinching slightly to seal. Bake as directed on package.

13. Velveeta Cheese Fondue – Melt Velveeta Cheese in fondue pot. Can also added some fresh grated Parmesan cheese or other cheeses you may have on hand. Stir until melted. Season as desired. Serve with cubed up French Bread and slices of Granny Smith apples (tart goes great with the cheese).

14. Stuffed Peppers – Add Velveeta Cheese to your favorite stuffed pepper recipe. You can add a slice to the top or add a few cubes to the stuffing in each pepper.

15. Nachos – Top a plate of nacho chips with browned ground beef, salsa and top with Velveeta

Cheese. You can place in the oven for a quick melt or even microwave for 1-2 minutes to melt the cheese.

16. Stuffed Cheese Burger – Top a grilled burger with a bit or stuff the burger with a cube or two. If stuffing, be sure to seal the edges really well so it stays inside the burger and doesn’t ooze out. You can also add a slice to any sandwich for some cheesy goodness.

17. Broccoli Cheese Soup – Cook 2 packages broccoli florets with 2 15 oz. cans of chicken broth until tender. Puree with a hand blender and then add 8-12 oz. Cubed Velveeta Cheese. Stir until smooth. Add salt and pepper to taste. OR, you can simply use a broccoli soup starter mix and cook as directed and added the cubed Velveeta at the end and stir on low until melted. Super easy.

18. Potato Cheese Soup – Can prepare like Broccoli Cheese Soup (above), replacing the broccoli with the potato.

Velveeta Cheese Recipes – Sides:

19. Cheesy Cornbread Muffins – Add some cubed Velveeta Cheese and a finely diced Jalapeno

Pepper to a box of Jiffy Corn Muffin Mix and you will forever change the way you eat corn bread. These are great and can be served with any one of these meal ideas.

20. Broccoli Rice Casserole – Make a package of Uncle Ben’s or Lipton’s Broccoli Cheddar Rice as Directed. Add 2 cups steamed and chopped broccoli and 1 to 1-1/2 cups cubed Velveeta Cheese. Stir all together and place in a baking dish and heat at 350 degrees just till hot and bubbly approximately 20 minutes or so.  You can also add a sautéed onion if you’d like.

21. Broccoli with Cheese Sauce – Simply melt the Velveeta in the microwave and pour over or toss the prepared steamed broccoli.



Roasted Sweet Potatoes with Tahini sauce

 

Ingredients

• 3 medium sweet potatoes skin on (or two large)
• 1 tbsp sweet paprika
• 1 tbsp dried oregano
• 1 tsp garlic powder
• ½ tsp salt
• 3 tbsp olive oil

Instructions

1. Preheat oven to 400F degrees.
2. Cut the sweet potatoes. First, cut and dice to make cubes
3. Place cut sweet potatoes in the center on a large baking sheet. Do not spread yet (It’s easier to get all the pieces coated with spices and oil when they are grouped together). Sprinkle with sweet paprika, oregano, garlic and salt. Drizzle with olive oil. Toss until every piece is well coated (using your hands is the easiest way).
4. Spread sweet potatoes in a single layer, making sure they’re not overlapping. The more room they have the better - it will make them crispier.
5. Bake for 30 to 40 minutes (depending on your oven and the size of the cubes) or until they are soft inside and a bit crispy outside (taste one). Finish with a few minutes (4-5 minutes) under the broiler to caramelize them further (keep an eye on them so they don’t burn and make sure they are not already too soft inside - you don’t want mushy sweet potatoes!). Taste and season with more salt if needed. Serve and enjoy!

Recipe Notes

• Remember that cutting the potatoes into evenly sized pieces ensures they all take the same time to cook.
• Do not skip the oil! A generous drizzle of olive oil helps give the sweet potatoes those gorgeous caramelized, crispy edges.
• Very important: do not crowd the pan.  If more space is needed, make two batches. Each piece not touching is key to crispy caramelized roasted sweet potatoes - otherwise, they will just steam and be soft on the outside.

Tahini Sauce

Ingredients

• ½ cup tahini paste
• 1 small garlic pressed or minced very thinly
• ¼ cup lemon juice
• ¼ cup ice water + more as needed
• ¼ tsp sea salt
• pinch of cumin

Instructions

1. Place tahini paste, garlic, and lemon juice in a bowl.

2. Gradually stir in ice water, starting with ¼ cup, until you reach a smooth sauce consistency that you can drizzle (I used about ½ cup but exact quantity will depend on the brand and texture of the tahini paste).
3. The tahini paste will harden in contact with water - it’s normal. Keep stirring and adding water as needed and it’ll be perfectly smooth (see step by step pictures in the post).
4. Store in an airtight container in the fridge for up to 5 days.

Recipe Notes

• To make a large batch or for extra smooth tahini sauce, use a blender instead of mixing by hand!
•  If you find your sesame paste too bitter, you can "fix it" by adding some maple syrup or honey. If it's too sharp, add some olive oil.
• To make variations of this sauce, whisk in any chopped herbs, such as fresh parsley, cilantro, dill, or basil, or stir in some pesto.

Roasted Potato Recipe from;

NotEnoughCinnamon.com

Tahini Sauce:

Not EnoughCinnamon.com