Sweet Potato Discs

Believe it or not I can't ever remember having sweet potatoes until we came to Canada.  Now, I don't think a day goes by that I don't have at least one in my potato bag.  It doesn't matter how they come - mashed, as fries, shredded, wedges, mixed with other veggies - no matter how, I just love them.  These are flavoured very subtly with a cajun seasoning, but use your favourite seasoning.  They are so simple to make and are delicious either as a side dish or even just a big plate of them on their own with some chive dotted sour cream to dip into - yummy!!

Sweet Potato Discs
serves 4 as a side dish

2-3 medium sweet potatoes
1 Tbs vegetable oil
1 tsp cajun seasoning
1 tsp garlic powder
1/2 tsp salt
1/4 tsp pepper

• preheat the oven to 400 F, and place a wire rack over a large, rimmed baking tray;  set aside.
• wash the sweet potatoes and cut them into 1/2 inch discs.  Place them into a large mixing bowl.
• sprinkle all the other ingredients evenly over the potato discs and using clean hands mix them thoroughly until each disc is completely coated.
• place the discs onto the wire racked baking tray, without overlapping.
• bake for 20-30 minutes, turning halfway through baking time, until browned slightly on the outside and the centres are soft.

 Sweet Potato Discs ingredients.

wash and slice the potatoes into 1/2 inch discs.

put the potatoes into a large mixing bowl and sprinkle over the remaining ingredients.

mix everything together so that each disc is covered thoroughly.

place onto a wire rack over a baking tray.

bake until browned on the outside and soft in the middle.

I served them alongside my Southwest 'Philly' Cheesesteak with some chive dotted sour cream for dipping.

Spicy Mini Meatballs

I LOVE MEATBALLS!!!!
There, I've said it.  I just wanted that to be out in the open and for you all to hear it from me first - I love them hot, cold, baked, bubbling in marinara sauce, over pasta, in a sub....hey, slap them on a flip flop and I'd still probably eat them (thanks Guy Fieri for that analogy :)

Whenever I make my own meatballs I tend to have a basic ingredients list and then I get to the spices and stand for about 10 minutes in front of my spice rack (i.e. a large Tupperware container in the pantry) to decide which way I want to take them; italian seasoning for that subtle aromatic flavour, mesquite for a more smoky hint, maybe cajun for that spicy 'slap'.  Today, after enlisting the opinion of my hubby by thrusting various tubs under his nose and asking "what do you want your meatballs to taste like?", we went with the cajun and a huge hit it was too, if I do say so myself.  This mix would also make great meatloaf or even burgers - maybe mini sliders!! :o)

Spicy Mini Meatballs
makes 80-90 mini meatballs (1-1 1/2 inch diam)

1 kg  ground beef
3/4 cup quick cook oats
1 cup milk
1/2 cup parmesan cheese, grated
2 tsp worcestershire sauce
1 Tbs cajun seasoning
1 tsp garlic powder
1 tsp onion powder
2 tsp dried parsley
1 1/2 tsp salt
1/2 tsp pepper

• line a couple of rimmed baking trays with wax paper and set aside.
• in a large bowl combine ALL the ingredients and with clean hands mix thoroughly until it resembles an almost pate consistency.
• form the mixture into 1-1 1/2 inch diam balls (the size of a small walnut), and place on the prepared baking tray.
• at this stage you can freeze the meatballs on their trays, and once frozen pack in ziploc bags in individual or 2 person servings for future meals.
• to cook, defrost and either pan fry in a little oil or, as I like to do, place in a baking dish and bake at 400 F for 15-20 minutes, until cooked through but still moist.
• these can be eating as bite size appetizers on toothpicks, mixed with marinara sauce over pasta, or as we had them for lunch today as open-faced meatball subs.

Spicy Mini Meatball ingredients - oops, it wasn't until after I'd downloaded my photos that I realised I hadn't included the main ingredient in this shot - the ground beef!!!

begin throwing everything in one big bowl - don't you just love recipes like that? :)

you can mix it all together using a spoon if you really don't like to get your hands all gooey.

when it's at an almost pate stage it's ready to form.

pinch off a little mixture and roll between your palms to make 'balls'.

place them all onto the prepared trays ready to either cook or freeze - I managed to get 88 out of today's batch and don't they look adorable :)

yummy, cajun goodness!!!!