From Summer to Fall: Thai Curry Sweet Potatoes You’ll Love

A flavorful twist on a fall classic that will keep you coming back for more.

Even as the summer sun lingers, our taste buds are leaping ahead to the cozy comforts of fall.It’s still August, but we’re craving fall foods already. We want warm, cozy dishes and sweater weather already! With that in mind, we came up with this recipe for sweet, savory and subtly spicy sweet potatoes.  These have a lot of wiggle room to make them your own, that is sure to become a family favorite. 

Ingredients:

1 1/2 pounds sweet potatoes

2 tablespoons butter

3 tablespoons Thai red curry paste

1 cup coconut milk

+/- 1 tablespoon light brown sugar

Sea salt to taste

Tools:

Peeler

Knife 

Cutting board

Stock pot

Colander

Potato masher

Measuring cups and spoons

Square baking dish

Spoon

As always, please wash the produce! You don't need dirt in your dinner. We're going to peel these anyway, but dirt on the outer surface can still transfer during the peeling process.

Grab the vegetable peeler and peel the sweet potatoes. Move them to the cutting board and rough chop them. Make sure you're using a very sharp knife and keeping your hands clear, as fresh sweet potatoes are dense and can be difficult to cut.

Transfer them to the stock pot and add enough water to cover. Put the pot on the burner, crank it up to medium-high, and let the water come up to boil. Cook your sweet potatoes until they're soft enough to mash.

Keep in mind that the smaller you cut your sweet potatoes, the quicker they'll cook. We had fairly large pieces that took about 15 minutes at full boil to soften. Yours may be ready in 10 minutes, or take 20 or more. The simplest option is to just test a piece each time you stir, and cut the heat when you can cut through the piece with the edge of the spoon.

Once the sweet potatoes are soft, use a colander and drain out the water. Return them to the pot and take the potato masher to them. You can mash them until they're creamy or leave them lumpy, whatever you prefer. In this case, we mashed them a little longer than we usually would and got to a very-small-lumps kind of consistency. 

Before the sweet potatoes lose too much of their retained heat, toss in those two tablespoons of butter and mash the butter into the sweet potato. Measure in your Thai red curry paste and stir it in very thoroughly. The red curry paste has a bit of a kick; you may end up with a hot spot in your sweet potato if you don't ensure a complete mix.

Once the curry paste is mixed, pour in the coconut milk and stir until you have one uniform consistency.

Transfer everything into the square baking dish - there's no need to grease the dish in this case - and level it with the back of the spoon. 

After smoothing it out to a level surface and making sure to get it right up to the edges of the dish, measure your brown sugar and sprinkle it lightly over the top of the sweet potato mix. Adjust the amount down if you want a savory dish, or add a little extra if you're so inclined. Add a little sea salt at this stage if you'd like.

Turn on the broiler and set the baking dish close to the heating element. Broil at 450 degrees for 15 minutes.

After the 15 minutes are up, the dusting of sugar across the top should have caramelized. If it hasn't, feel free to keep it on broil a little while longer, but be careful not to scorch it. No toasted marshmallows in this dish.

When the sugar is fully caramelized to your liking, carefully remove the baking dish from the oven and set it to cool; don't try to serve any until it's had at least a few minutes' rest. You'll end up with some runny, sad sweet potatoes if you don't allow them to steam and settle.

And there you have it! A delightful twist on classic mashed sweet potatoes, infused with the bold flavors of Thai red curry and the richness of coconut milk. Whether you're serving it as a standout side dish or the main event, this recipe is sure to impress with its unique blend of sweetness and spice.

If you're looking to keep your kitchen running smoothly, don't forget that our team at Appliance Rescue Service is here to help with all your appliance repair needs. From ovens to refrigerators, we make sure everything's working like a charm so you can keep creating delicious dishes just like this one. Bon appétit!

Website

Call (214) 599-0055

Additional Reading

Punchy Potato & Cheddar Rolls  

Sausage Bread to Get You Rolling 

Sweet Veggie Tropical Curry

Strawberry Lemonade Pie: A Refreshing Summer Treat

A perfect blend of tangy lemon and sweet strawberry in a creamy, dreamy pie.

Summer always brings to mind the refreshing taste of lemonade, but sometimes plain lemon can get a little monotonous. That’s why we love adding a twist with flavors like strawberry, cranberry, or mint to keep things exciting. This delightful dessert takes the beloved strawberry lemonade and transforms it into a delicious pie. Perfect for using up those extra egg yolks from other recipes, this treat combines the tangy zest of lemon with the sweet charm of strawberries, all nestled in a convenient pre-made graham cracker crust. Let’s dive into this colorful and flavorful creation that’s sure to brighten up any summer day.

Ingredients

6 ounces cream cheese, softened

3/4 cup heavy whipping cream

4 tablespoons strawberry syrup

1/4 cup sugar

8 egg yolks

1/4 cup lemon juice

1/2 teaspoon kosher salt

One pre-made graham cracker pie shell

Tools:

Measuring cups and spoons

Mixing bowl 

Hand mixer 

Spoon

Summer always makes us think of lemonade, but /just/ lemon gets a little dull after a while. We enjoy jazzed up lemonades, with add ins like strawberry, cranberry, or mint to break the monotony. Here's a dessert that takes all the fun color and flavor of strawberry lemonade and plates it.

We understand that this recipe uses a LOT of egg yolk. It was designed that way, as we frequently need just egg white for a recipe and hate to discard perfectly good food. For example, any time we make a white cake, we wind up looking at anywhere from three to 12 egg yolks sitting in a dish on the counter. We definitely made some white cakes this week.

If you aren't already staring at a bowl full of yolk and trying to find a way to use it all up, you can consider upping the amount of cream cheese and/or heavy whipping cream by a tablespoon for each egg yolk you substitute out, but don't attempt this recipe with any fewer than four yolks as it won't firm up. You'll be left with a soupy mess (not unlike a poorly done pecan pie in the fall).

We cheated and used a pre-made pie crust here, but you can feel free to make your own if that's more your speed. Just be sure to let it cool before attempting to pour in your filling.

Preheat the oven to 350 before you get going with the filling.

Begin by measuring your cream cheese into the mixing bowl. We broke ours up a little so the mixer wouldn't struggle quite so much with it. Use the mixer on low to whip the softened cream cheese.

Alternatively, you could save the softening time and a bit of effort by just buying a tub of whipped cream cheese spread at the grocery store; we won't tell anyone. If you use whipped cream cheese spread, add an extra two tablespoons. The whipped stuff at the store has an absolute ton of air, and won't measure the same ounce for ounce.

Once the cream cheese is ready, dump in the egg yolk and mix the cheese and egg together on low until mostly incorporated.

Measure your heavy cream, sugar, lemon juice and strawberry syrup into the mixture, sprinkle in a pinch of kosher salt, and use a spoon to scrape down the edges of the mixing bowl. Sometimes chunks of the cream cheese escape up the sides and hide there, so don't skip the scraping step.

Give it all an easy stir and then set the spoon aside. Crank the mixer up to high and whip together the contents of the mixing bowl. Keep the mixer well below the rim of the bowl, because lifting it will get splatter absolutely everywhere - the filling is very thin at this stage.

It's ready to go to the pie shell when it's one consistent shade of light pink and very bubbly/aerated.

Pour immediately into the prepared graham cracker crust and bake for at least 20 minutes, possibly up to 30 minutes - however long it takes to get the center soft set and edges of the crust lightly browned.

Remove it from the oven, set it out to cool for a while, and transfer it to the fridge when it's about to room temperature. Keep it refrigerated until ready to serve, at least two hours but ideally overnight. Serve with whipped cream and strawberry syrup if desired.

And there you have it, a delightful strawberry lemonade pie that brings the refreshing flavors of summer right to your table. This dessert is perfect for picnics, family gatherings, or simply as a sweet treat to enjoy on a warm day. The combination of tart lemon and sweet strawberry in a creamy filling is sure to be a hit with everyone. Plus, it’s a great way to use up those extra egg yolks from your baking adventures. Whether you’re impressing guests or treating yourself, this pie is a surefire winner.

Remember, a smoothly running kitchen is key to creating delicious dishes like this one. If you ever encounter issues with your appliances, don’t hesitate to call our team at Appliance Rescue Service. Our technicians are always ready to help, ensuring your kitchen stays in top shape for all your culinary creations. Enjoy your pie and happy baking!

Website

Call: ( (214) 599-0055) 

Additional Reading

Chocolate Pecan Cake for a Special Date

Chocolate Raspberry Thumbprints

Berry Bliss: A Delectable Mixed-Berry Clafouti Recipe

Colorful Summer Salad with Creamy Avocado Dressing

 Enjoy The Best Of Summer’s Bounty With This Vibrant And Tasty Salad.

Welcome to a fresh, colorful, and delicious adventure! This vibrant salad is packed with crunchy cucumbers, sweet bell peppers, and juicy tomatoes, all tossed together with a creamy avocado dressing that’s sure to please. Perfect for those warm days when you want something light and satisfying, this salad is a celebration of summer’s best flavors. Let’s get chopping and bring a burst of freshness to your table!

Ingredients:

For the salad:

2 cucumbers 

3 roma tomatoes

1 orange bell pepper

1 yellow bell pepper

1 green bell pepper

1 12 ounce bag frozen sweet corn

2 tablespoons parsley

1 tablespoon cilantro

2 teaspoons garlic powder

1 teaspoon onion powder

Salt and pepper, to taste

For the dressing:

2 ripe avocados

3/4 cup plain Greek yogurt

3 tablespoons lemon juice

3 tablespoons garlic powder

1 teaspoon cumin

1 teaspoon freeze dried chives

1 teaspoon cilantro

Black pepper, to taste

Jalapeno slices or jalapeno hot sauce, to taste

Tools:

Knife

Cutting board

Large bowl

Food processor

Measuring cups and spoons

As always, begin by washing your produce!

Toss the bag of frozen sweet corn on the counter to defrost; we're not planning to cook it, so allowing it to thaw while prepping the other veggies is the simplest approach.

We started our chopping with the cucumbers because they took up the most space on our cutting board. If you're using anything but the mini cucumbers, we suggest seeding them for this salad. That way they don't end up squishy and damp and make the rest of the salad soggy.

We’re going to quarter and seed the cucumbers before moving on to rough dice them. Either discard the seeds, or put them aside as part of the trash to get rid of later. Next, grab your bell peppers, quarter them and slice out your seeds and pith. Now dice up your pepper, don’t worry about it being perfectly sized, a rough equivalent is fine. Toss your cucumbers and peppers into a big dish. You'll see in the photos that we used several of the mini sweet peppers rather than regular yellow and orange bell peppers.  Mostly this was because the regular bell peppers at the grocery store were awfully sad looking this week.  If they’re what you have on hand, or you just grabbed them from your garden, they’ll work just fine. 

We saved the tomatoes for last on the cutting board, since they tend to kind of squish and get tomato juice everywhere no matter how sharp the knife or delicate the pressure. (Maybe you don't have this issue; you're just nicer to your tomatoes than we are.) They were given the same treatment - quarter, seed, chop, and lob into a salad bowl.

By now, the bag of corn should have defrosted. Tear or cut it open, drain out any excess water, and add it to the other vegetables.

Measure in your parsley, cilantro, garlic and onion powders, give everything a good stir so the spices are evenly distributed, and taste test. In our opinion, pepper was a must but salt wasn't necessary - but this is your salad now, so make your own call on that.

Once the salad is mixed and seasoned to your liking, cover it and put it in the fridge so it doesn't get all warm and sad while you make the dressing for it.

Remove the skin and pit from two avocados, chop them into whatever shape fits best in your food processor, and toss them in. Add your Greek yogurt into the processor on top of the avocado pieces. If you're so inclined, you can pulse a couple times to start breaking up the avocado, but it isn't necessary. 

Measure in your dry spices - the garlic powder, cumin, chives, cilantro and pepper. Run the food processor until they're thoroughly mixed in, then add your lemon juice and either jalapeno or hot sauce and give it all another whirl to evenly distribute.

Drizzle the dressing lightly over the salad before serving, and serve immediately. You can also keep extra on the side for your dinnermates to enjoy, and they most certainly will. 

And there you have it, a fresh and vibrant salad that’s as delightful to eat as it is to look at! This recipe is perfect for a quick lunch, a side dish at dinner, or a star addition to your next picnic or potluck. The creamy avocado dressing adds a unique twist that will have everyone asking for seconds. Whether you're trying to eat healthier, impress guests with a colorful dish, or simply enjoy the bounty of summer produce, this salad fits the bill. Plus, it’s versatile enough to customize with some  grilled chicken or shrimp for extra protein. This salad is not only a feast for the taste buds but also a fantastic way to make the most of seasonal ingredients. So go ahead, whip up this delightful dish and bring some sunshine to your table.

Remember, a well-functioning kitchen makes meal prep a breeze. If you ever run into trouble with your appliances, don’t hesitate to call Appliance Rescue Service. Our expert team can handle everything from minor fixes to major repairs, ensuring your kitchen is always ready for your next culinary creation. With our reliable service, you can focus on what matters most—enjoying delicious meals and making memories with your loved ones. Enjoy your salad and happy cooking!

Website
Call: ((214) 599-0055) 

Additional Reading
Layered Veggie Bowl

Sweet Veggie Tropical Curry

Building a Tea Garden 101

Comfort Food: Smoked Sausage and Egg Noodles

Easy to Prepare, Delicious to Eat

If you're looking for a delicious and comforting meal that's both easy to prepare and satisfying, this smoked sausage and egg noodle dish with creamy spinach sauce is the perfect choice. Using convenient ingredients like frozen chopped spinach and pre-cooked smoked sausage, this recipe cuts down on prep time without sacrificing flavor. With a rich, creamy sauce infused with garlic, basil, and a touch of sweet-hot mustard, this dish is sure to become a family favorite. Follow along as we guide you through each step to create this hearty and flavorful meal.

Ingredients:

14 oz package smoked sausage

1 pound package egg noodles

1/2 cup chopped white onion

1 package frozen chopped spinach

3/4 cup heavy whipping cream 

1 1/2 cup chicken broth

3 tablespoons butter

3 tablespoons white cooking wine 

2 tablespoon dried basil

2 tablespoon minced garlic

3-5 tablespoons sweet-hot mustard 

Tools:

Heavy bottomed skillet

Stock pot

Colanders

Knife

Cutting board

Spatula

Tongs

Measuring cups and spoons

In this recipe, we cheated and used pre-washed, frozen produce - so we'll spare you the ever present 'wash your produce!' routine this time. Just this once.

Flip the bag of frozen spinach into the microwave and zap it according to package directions.

Fill a stock pot with plenty of water and put it on the stove to heat up to boiling.

While it heats, cut your smoked sausage up however you prefer it. We did mostly big pieces but also a few thin rounds (the ends and the deepest part of the curve in the rope sausage didn't look like much chunked, and so became slices instead).

If you have to dice an onion, 1. we're very sorry for the onion tears, and 2. now is the ideal time to do so. Sensitive eyes here, so we do recommend sticking the onion in the freezer for a little while beforehand, or just using pre-diced frozen onion.

That spinach should be about done on its trip through the microwave. Allow it to cool enough to handle, then tear the bag open and dump it into a colander to let the excess moisture drain out.

Heat your skillet, dry, over medium heat. After it's had a chance to warm up, add your sausage and try to get a nice sear going. The sausage will render out some fat to facilitate this sear. Use tongs or a spatula to flip as needed. Try not to overcook! The sausage comes already cooked, and heating it too long will dry it out.

When the sausage has a nice layer of searing, remove it from the pan and put it back on the cutting board or into a bowl. Don't kill the heat under the pan - just drop in your butter and let it bubble up. Drag a flexible spatula across the bottom of the pan to scrape up the good stuff left by the sausage.

Between the leftover fat from the sausage and the heat of the pan, the butter at the edges of the pan should brown right up. Add your diced onion into the butter and allow it to fry for about two minutes.

The pot of water should be boiling now, so go ahead and throw the egg noodles in. Set your timer and cook them according to package directions.

Add the white wine to the onions and let everything cook a minute more for the wine to reduce before adding the basil and garlic. We pushed the onion to one side to show the garlic and dumped the basil on top of the onion for contrast, but that was just a photo choice and totally not a necessary step. 

Add in your heavy whipping cream and your chicken broth and stir to combine. The mustard, even if you only use a little of it, needs plenty of heat to blend properly with the rest of the sauce, so don't add it right away. Because the cream is likely still quite cold, it's more effective to let this come back up to a simmer before adding the mustard. Again, stir plenty to make sure no one gets all mustard in their bite. Unless your family really, really likes mustard - in which case, do what makes you happy.

The egg noodles are likely about done cooking, so drain them in a second colander and pour them back into the pot. Placing a lid or a plate on top of the pot will keep them warm until it's time to serve them.

Ordinarily we would add the spinach to the sauce around this point, but picky eaters were present. To avoid the dinner drama, the spinach ended up on the side. If you'd like to add the spinach to the sauce, we recommend pressing it well in the colander first. Spinach, especially frozen, chopped spinach, holds onto a lot of water, and it lends the sauce a funky green tint if you skip the pressing step.

When the sauce is well combined, add the sausage back in and turn it a few times to ensure it's coated in sauce. Serve over the egg noodles.

Thank you for joining us in making this delightful smoked sausage and egg noodle recipe. We love how it combines ease and flavor, making it perfect for busy families and cozy dinners alike. As always, feel free to customize it to suit your taste buds and family's preferences. We believe that the best meals are those shared with loved ones, and we hope this dish adds a touch of joy and warmth to your gatherings. And remember, if your kitchen appliances need a little TLC to keep your culinary adventures running smoothly, don't hesitate to call Appliance Rescue Service. Happy eating, and remember—every great meal starts with a little love and a lot of heart!

Take Care Of Your Appliances Today

Call Us: (214) 599-0055

Additional Reading

Spice Up Dessert: Walnut Cayenne Tahini Cake 

Impress Your Guests with This Easy-to-Make Apple Pecan French Toast Bake

Fast and Flavorful Tuna Toast

Hearty Chicken and Broccoli Bake for Chilly Nights

A Family-Friendly Recipe for Quiet Evenings

Sometimes, the best meals come from a little improvisation. This chicken and broccoli bake, reminiscent of a heartier chicken and dumpling soup, is designed for those unexpected chilly nights when grilling just isn’t feasible. With a creamy sauce, tender chicken, and a topping of bubbly cheese, this dish is both comforting and delicious. It's a great way to use up ingredients you already have on hand while creating a satisfying meal the whole family will love. Join us as we transform a few simple ingredients into a cozy, fork-friendly dinner perfect for any night of the week.

Ingredients:

3 chicken thighs, boneless and skinless

1/4 cup shredded carrots

12 oz bag frozen broccoli cuts

1 can cream of chicken soup

+/- 1 1/2 cups milk

1/3 cup shredded cheese

1 can crescent rolls

1 teaspoon garlic powder

1/2 teaspoon onion powder

salt and black pepper, to taste

olive oil

Tools:

Large lidded skillet

baking dish

spoon

knife

cutting board

grater (if not using pre-shredded carrots and cheese)

measuring cups and spoons

plate

tongs

In short: this is basically chicken and dumpling soup, but heartier, and designed to be eaten with a fork. It makes a better cold weather meal than warm, but sometimes there's just no getting around the weather outside to fire up the grill, and some changes must be made.

We intended to make some grilled chicken, but the wind was high, we were under an "extreme fire danger" red flag warning, and it was unseasonably cold with little warning anyway. So we chose to pivot, use up some odds and ends from the fridge, and save some of that chicken we'd defrosted for another day.

If you're not starting with ready to eat produce, please give it a quick wash before you really get rolling.

In the event you're using fresh produce that needs prep work, prep it before the chicken. Even though we intend to cook it all, this simple rule of thumb for preventing cross-contamination is a good one to follow constantly. 

Once you have your veggies ready, cut the chicken thighs into one inch chunks. Heat a little olive oil in the skillet and add the chicken. Season with salt, pepper, garlic and onion powder and stir to coat. Cook covered for a few minutes, stirring frequently, until the chicken is done.

Pop the can of crescent rolls and lay out the triangles on a plate while you wait for the chicken to cook through, then preheat the oven to 375.

Once the chicken is done, hold it in place with the tongs and drain off the excess oil (or put it through a colander if you're more comfortable with that; we just find it easier to wash tongs than a colander). Add the condensed soup and the milk to the pan and stir. Use less milk if you want the sauce/filling to be thicker. The condensed soup is gloopy and will just kind of squish around the pan until it gets warm enough to melt, so be aware you'll likely be stirring for a minute or two.

After the soup and milk have combined and the only chunks left are the chicken pieces, add the shredded carrots and mix them in. Allow everything to simmer uncovered for two minutes before cutting the heat.

Grease the inside of the baking dish you'll be using and grab a triangle of dough. Lay the triangle into the pan with the base in the pan and the pointed top poking out. Using a spoon, transfer a scoop of the chicken soup mixture to the base of the triangle. Roll the triangle so that you have the chicken in the middle and the point ends up near or at the bottom, held in place by the weight of the dough and filling.

Repeat with the rest of the dough, leaving a little space between each roll so that they'll have some room to expand while they bake.

Dump the broccoli on top and sort of spread it out so each part of the pan dhas some florets, then pour the remaining soup in the pan over the top of everything as a sauce.

Cover it lightly in a layer of cheese before baking for 20 minutes. If you'd like the cheese to develop the bubbly, crispy-edged texture, turn the heat up for the last five minutes of the cooking time (this works much better with cheese you've shredded at home than with the pre-shredded stuff covered in anti-caking agents).

Serve with a salad for extra veggie points!

We hope you enjoy this comforting chicken and broccoli bake, perfect for those unexpected cold nights when grilling isn't an option. With its creamy sauce and savory flavors, it’s sure to become a favorite in your household. Remember, cooking is all about creativity and making the most of what you have. If you ever find your kitchen appliances in need of some TLC, don't hesitate to call Appliance Rescue Service. They're here to ensure your culinary adventures continue smoothly. Happy cooking, and enjoy every warm and delicious bite with your loved ones!

Take Care Of Your Appliances Today

Call Us: (214) 599-0055

Additional Reading

Easy No-Cook Not Quite a Cannoli 

Spicy Lemon Pepper Shrimp

Pepperoni & Canadian Bacon Stromboli