I couldn’t end the year and begin anew without sharing one of my very favorite holiday sides – Clark’s Favorite Yams. This casserole dish is a real treat, uses yams, sweet potatoes, or a combo of both, and is really good! It was passed on to me from MamaJoan – 14 years ago – WOW. AND Thanks to MamaJoan I get to share it with the world. You are getting the real zesty deal, the original recipe plus my adaptations as well. Either way you prepare it, this recipe is something special.

Want more of something special? TODAY is the final day to ENTER the Big Holiday Giveaway – ‘cuz it ain’t the Holiday no more! One lucky person will be smelling and feeling oh so clean for one whole year. Thanks to The Herb Room soaps – a full bar will be delivered to your shower to your doorstep every month! Stay tuned – a Winner will be announced tomorrow!

Year after year, I can always depend on this here Yamtastic casserole, a Thanksgiving staple that feeds a crowd AND pleases even the naysayers of all things yam. It is also easy to make, can be prepared two days ahead of time and baked just before a party or holiday gathering. Another new & zesty twist for my Easter table – Clark’s Favorite Yams paired with ham or pork tenderloin. YUM! There is always room on my table and in my belly for this delightfully perfect side dish. Cheers to many more years and lots more servings of Clark’s Favorite Yams!

Here it is, the one and only Clark’s Favorite Yams recipe and the ONLY dish of this type that you will find on my table every Thanksgiving.

I know you will be surprised when you taste this fabulous dish – bet you’re gonna love it.

Ingredients: 2 lbs. yams and/or sweet potatoes, 1 orange,

a cup of chopped Pecans,

unsalted butter, brown sugar,

brandy, egg whites, salt,

ground black pepper, cinnamon and ginger. Optional spices ~ cayenne, ground coriander, cloves.

Get started with the yams – pierce the skin of the yams with a fork in several places then bake in oven 450° for 40-45 minutes, or microwave on high until tender.

Cook ‘em and set ‘em aside to cool.

In a large bowl add the brandy,

2 teaspoons salt,

1 teaspoon ground ginger,

1/3 cup brown sugar,

2 Tablespoons unsalted butter,

and ground pepper, to taste.

I like the taste a lot.

Zestify your orange -

you’ll need 2 tablespoons of orange zest and

the juice of one orange.

Every last drop counts.

Now let’s get back to the cooked and cooled yams,

slice lengthwise and

using a fork or spoon,

scrape out the yamtastical goodness.

Place the cooked yams in the mixing bowl & keep peeling.

I bet I can beat you.

Ready?

Set?                                                   Go!

Yep, I am clearly the winner.

Yams peeled and ready – check.

Let’s start mixing

or mashing.

I like mine a little lumpy – au naturel. wee wee

Add the eggs – I used ¼ cup egg whites, the original recipe calls for 3 egg yolks, beaten.

I’ve had it every which way and love it just the same.

Spread the yam mixture into a baking dish. This is a double batch so I used a 13×9.

Beautiful!

Topping time.

In a medium mixing bowl,

dump 1 cup chopped pecans

onto a stick of melted unsalted butter.

Add 2/3 cup brown sugar,

1 teaspoon cinnamon

and some optional “extra spice” ~ a dash of cayenne really spices things up plus

a dash of clove, or dash of my Orange clove spice mix and ½ teaspoon coriander.

Mix topping ingredients together

and spread the topping over the yams.

Bake at 350° for 45 minutes.

I am looking forward to a New Year full of possibilities, inspirations, recipe inventions, and sharing all things blessedly zesty – with you.

Happy New Year! – Robyn

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Clark’s Favorite Yams
2 lbs. cooked yams and/or sweet potatoes (fresh baked or canned)
Juice of 1 orange or 2/3 cup orange juice
1 Tablespoon orange zest
2 Tablespoons brandy or pure vanilla extract
2 teaspoons salt
Ground pepper, to taste
1 teaspoon ground ginger
2 Tablespoons unsalted butter
1/3 cup brown sugar
¼ cup egg whites ~ OR ~ original recipe calls for 3 egg yolks, beaten

Cook the cleaned yams and/or sweet potatoes until soft; pierce the skin of the yams with a fork in several places then cover in foil and bake in oven 450° for 40-45 minutes, OR microwave on high until tender. Set aside the cooked yams to cool. Remove the skins from the cooled yams and/or sweet potatoes.
Place the prepared yams in a large mixing bowl and mash until smooth (or lumpy, if preferred). Mix in remaining ingredients. Spread the yam mixture into a 8×8 casserole dish, smoothing the layer.
Prepare topping.

*Note: If you are serving a crowd, double all the ingredients. Prepare as directed placing mixture in a 13×9 casserole dish. Bake at 350° for 45 minutes.

Topping:
1 teaspoon cinnamon
2/3 cup brown sugar
1 stick unsalted butter (or ¼ lb.)
1 cup chopped pecans
Optional additions ~
A dash of cayenne to spice things up
A dash of clove or a dash of my orange clove spice mix
½ teaspoon coriander

Mix topping ingredients together; spread topping over the yam mixture.

Bake at 350° for 45 minutes.

Enjoy Clark’s Favorite Yams!

C$’s famous Guacamole especial.

I really can not get enough of this here Guacamole. Hands down the best Guacamole, ahem, Guacamoney, ever. A most requested recipe – C$’s Guacamole has been served at many a gatherin’, coast to gulf coast. A simple, delicious side, dip and family fave paired with many of my zesty kitchen recipes. From Grandma Taylor’s Tamale Pie to Sour Cream Enchiladas to Chile Relleno Casserole to

cha-ching.

C$ created his Guacamole aka Guacamoney, when he was just a wee pip of 12. Now he’s a whopping 17 and is still serving it up – C$ style.

C$ is sharing his secret to fame and fortune. He has joined me in my zesty kitchen to prepare for y’all. Enjoy!

Ingredients: Four large, ripe Avocados, one lime, pico de gallo or salsa, one bushel cilantro,

salsa verde, salt and pepper.

Start by cutting the avocados in half length wise.

Remove the seeds. Using a sharp knife, hit once in the center of the seed and twist out.

Pile o’ green.

Using a spoon, scoop out the inner flesh along the edge of the peel

and place the avocado flesh into a medium bowl.

The avocados pop out easily! Keep going until you have

a stack o’ green.

Using a fork, juice the lime. Firmly press down on the cut lime

and give it a good squeeze for luck!

Using a potato masher, mash the avocados

until they are uniform in size.

Add ½ cup salsa verde,

mashing and folding until it is mixed.

Add ¾ cup pico,

folding it in until combined and

½ cup coarsely chopped cilantro.

Fold and mix in the cilantro,

½ teaspoon salt,

plus some fresh ground pepper.

Now to the most important part! A final C$ stir transforms ordinary Guacamole into

Guacamoney!

C$’s Guac rocks!

Note: There is a print link embedded within this post, please visit this post to print it.

C$’s Guacamole aka Guacamoney
4 – large, ripe Avocados
Juice of one ripe lime
½ cup salsa verde
¾ cup pico de gallo
½ cup cilantro, coarsely chopped
½ teaspoon salt
Pepper, fresh ground to taste

Cut avocados in half, take out the seeds. Into a medium sized bowl, scoop out the inner flesh.  Using a potato masher, mash the avocados until uniform in size. Add the lime juice, salsa verde, pico de gallo, cilantro and salt and pepper; fold each ingredient until combined. Now to the most important part! A final C$ stir transforms ordinary Guacamole into Guacamoney!

(Don’t steal it, or he’ll be after you!)

I crave Sour Cream Enchiladas. So much so, that as soon as my rendezvous with SXSW ended, (and my perpetual SXSW hangover began) I made a batch up for the family and me to munch on. And munch I we did. Now let me tell you that since I am feeling so dang guilty and want to make it up to you, I will double your pleasure and will shortly post up C$’s famous Guacamole to serve it with. You can see it piled high, right atop my heaping plate. Ah, heaven. Sour Cream Enchiladas are the best, are simple to make, plus they won’t break the bank. This is truly an adaptable dish with endless variations – think shredded chicken, shrimp, or crab in these babies – YUM! Not to mention this dish can be made into a lower fat version using low fat sour cream and cheeses. But I truly love my Sour Cream Enchiladas full fat and straight up. Smile.
Of course the choice is yours.

And I just love choices, and LOVE Sour Cream Enchiladas even more.

Ingredients: 2-3 bunches of Green Onions, 1 bunch of Cilantro, 1 large chopped ripe tomato,

4 cups (1 qt.) sour cream, ½ cup cream, ¼ cup unsalted butter, melted and one 7oz. can mild diced green Chiles.
*OR if you like it hot, substitute with a can of diced jalapeños

It’s time for the spice! In a small bowl add ½ teaspoon cumin, ½ teaspoon paprika, 1 teaspoon coriander,

½ teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and pepper to taste.

Grate the jack and cheddar cheeses and set aside. It ain’t easy being cheesy. Or is it?

In a large mixing bowl add the sour cream,

spices,

melted butter

and glorious tomatoes. I chopped two very ripe heirloom tomatoes. Look at the beautiful red and orange colors!

Speaking of tomatoes, I planted three varieties last month and CANNOT wait for the harvest…

Add the chopped cilantro,

and the true star of the show, chopped green onions.

Bunches and bunches of green onions provide healthy benefits and a ton of flavor!

Now add the can of diced green chiles,

cream,

and give it a good stir.

Spread a thin layer of this mixture on the bottom of a 13×9 baking dish.

Grab the tortillas and get ready to fill. You’ll need sixteen tortillas in all. I chose white corn, probably ‘cuz they were on sale, but any kind will do.

Get ready to be cheesy and add in the grated cheese. See? So easy.

Give it all a good stir and there you have it – a sour cream filling worth taste testing. Go ahead – just be sure to set aside about ¾ cup of filling for you to keep eating the top.

To fill, hold tortillas in the palm of your hand

and fill by the spoonful.

Place filled tortilla seam side down in the baking dish.

Keep going until all sixteen tortillas are filled. You may have to squeeze ‘em in on the sides. That’s okay. They are happy enchiladas!

This is a perfect time to preheat the oven to 350°.

Remember that creamy delicious taste test? Hopefully you also remembered to have reserved ¾ cup of filling – for the top, NOT for filling your belly.

Spread the reserved creamy filling

all over the top.

Pop it into the preheated oven and bake uncovered 40 minutes.

Get ready to start filling your belly with this -

Sour Cream Enchiladas.

A mouth pleasing fiesta!

Served my style, “straight up” with Pico de Gallo, C$’s Guacamole and a dollop of sour cream.

¡Comer con gusto!

Note: There is a print link embedded within this post, please visit this post to print it.

Sour Cream Enchiladas

2-3 bunches green onions, chopped
1 bunch cilantro, coarsely chopped
1 large ripe tomato, chopped
4 cups sour cream
½ cup cream
¼ cup unsalted butter, melted
1 – 7oz. can diced green Chiles, mild OR if you like it hot, substitute with a can of diced jalapeños
½ teaspoon cumin
½ teaspoon paprika
½ teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon coriander
1 teaspoon salt
pepper to taste
½ lb. Monterey jack cheese, grated
¼ lb. sharp cheddar cheese, grated
16 corn tortillas

Preheat oven to 350°.

In a large bowl, stir all of the ingredients together EXCEPT for the grated cheeses. Spread a thin layer on the bottom of a 13×9 baking dish. Add the grated cheeses to the sour cream mixture, stirring well to blend; set aside ¾ cup of filling for the top. Fill tortillas by the spoonful and place filled tortilla seam side down in the baking dish. Spread the reserved filling over the top.
Bake uncovered at 350° for 40 minutes. Serve with Pico de Gallo, and C$’s Guacamole.

Christmas Pie is a real treat and a family favorite dessert that has been serving delicious joy to generations of our family. A unique creation, Christmas Pie tastes of home in every crumbly, nut infused, gooey bite. I really, really love this special treat, which is often requested by me and always what my mom would bake on special occasions. From homecomings, family gatherings, and holidays – me and warm Christmas Pie. A little taste of home. What could be better than that? Sharing Christmas Pie with y’all of course! This traditional recipe that Grandmother Solbakken served at family gatherings and special occasions has been passed down to me from my own mom.

Spread the joy and go nuts. Seriously. Christmas Pie is not really a pie but a delicious holiday bar featuring nuts. Simple, comforting, easy, and really, really good any time of year. See? Nutty indeed. Christmas Pie is all about NUTS in a gooey, crackly, powdered sugar, yummy sorta way. The original Christmas Pie recipe called for walnuts which grow and are abundant in Northern California, but really any of your favorite nuts can be added. Now that I am a nutty Texan I like to eat what grows local here – Pecans baby! My Christmas Pie is all about the glory of pecans…

Simply wonderful Christmas Pie.

Yummy, gooey, powdered sugar goodness

Equipment:
Electric Hand Mixer
Knife or flat mallet
Wire Whisk
Sifter, or fine mesh strainer

Ingredients:
3 eggs
3 cups brown sugar
1 Tablespoon Vanilla extract
1 ½ cup flour
¾ tsp. baking soda
¼ teaspoon salt

3 cups of your favorite chopped nuts.
Mine? Pecans.

~Plus ½ cup sifted powdered sugar for the top~

First things first: Preheat the  oven to 300°; grease and flour a 9×13 glass baking dish.

Get started by beating the eggs on medium speed until blended.

Add the brown sugar

and beat on medium speed until well mixed.

Time for some vanilla extract action.

Give it a good mixing and then set it aside.

In a medium bowl, add flour, baking soda, and salt.

Whisk it all together and

add it to the egg mixture.

Beat on medium speed, until thoroughly mixed.

The batter will be very thick and will have a gooey consistency.

Time to go nuts.

Chop the pecans into pieces and

add ‘em all to the batter.

Pile o’ nuts.

Stir in the chopped nuts.

Look ma!

No hands! Your spoon should stand straight up.

Time for a taste test.

YUM.

Spoon the batter into the prepared glass baking dish, evenly spreading the mixture out.

If the mixture is too thick to spread out evenly,

place saran wrap over the top of the batter,

flatten with the palm of your hands,

and roll a cup over the top until the batter is smooth and even.

Finish of the top using a flat spreading knife.

Time for the oven!
In a mere 32 minutes (30-35 minutes total time) you will have

fresh from the oven Christmas Pie.

Cut while warm!

Witness the gooey goodness

and crackly top.

Cut into mouth sized bars, cutting some big sized bars for Santa.

Place on a wire rack to cool.

When cool, sift powdered sugar on top.

It’s not really Christmas until Christmas Pie arrives.

HELLO.

Spread Christmas cheer.
Go nuts.
Do it for Santa

and for the best present ever – sharing Christmas Pie with ones you love!

Happiness and warm Christmas Pie.

Note: There is a print link embedded within this post, please visit this post to print it.

Christmas Pie

3 eggs, beaten
3 cups brown sugar
1 Tablespoon Vanilla extract
1 ½ cup flour
¾ tsp. baking soda
¼ teaspoon salt
3 cups of your favorite nuts, chopped (I used Pecans)

½ cup sifted powdered sugar, sprinkled over the top

Preheat oven to 300°. Grease and flour a 9×13 glass baking dish.

In a large mixing bowl, add the eggs. Using an electric hand mixer, beat the eggs and add the brown sugar beating on medium speed until well mixed. Add the vanilla extract, beating until blended and set aside. In a medium bowl, whisk together flour, baking soda, and salt, and then add it to the egg mixture, beating on medium speed, until thoroughly mixed; it will have a thick and gooey consistency. Stir in the chopped nuts. Spoon the batter into the prepared glass baking dish, evenly spreading the mixture out. If the mixture is too thick to spread, place saran wrap over the top of the batter, flatten with the palm of your hands, and roll a cup over the top until the batter is smooth and even. Finish by using a flat spreading knife to smooth the top surface. Bake in a 300° oven for 30-35 minutes (I baked mine for 32 minutes.) IMPORTANT! Cut into bars while warm! It will seem a bit gooey & gummy – this is good! Place on a wire rack to cool. When cool, sift powdered sugar on top. Not just for the holidays, Christmas Pie is good anytime!

Happy Holidays!
Robyn

Here is a tiny chewy morsel, baked, not fried, shaken, not stirred, that reflects the new recipe posts that I shared and delivered to you in the month of August. Ready?

Zero. Zilch.
Yoga breath 1 2 3. Ahhhh.

August, a farewell to summer, served up family style -

Appetizer: Our first garden in Texas
First Course: A HUGE Party & Q hosted by the grill Goddess herself (moi)
Second Course: A visit and stay from the Other Clarks (Blue’s parents)
Third Course: A trip with the Other Clarks to check out Pictographs
Dessert: A memorable family road trip “To Yellowstone or Bust”
Side dish: C$ starts his Jr. year in High School
Cheese Tray: Extra cheesy of course, with LOT’S of Zesty cooking

I hope that you are hungry cause I’m about to make it up to y’all, starting with my Summer Faves. Delicious summer dishes that have served me well and recipes to boot! I wouldn’t want you to miss out.

Reminiscing about summer fun includes good food and good people to share it with.

Here is a tasty bite of my summer faves -

Always a hit for parties, family meals, and good eatin’ pleasure!

The Q – always a place of full belly meditation.

Up next: Triple S Ribs.

Get some fall-off-the-bone mouthwatering deliciousness.
Summer ain’t over till the fat lady sings…

Chimi what? Yep, chimichurri all the way baby! Hands down the most requested and served meal around these parts. A juicy grilled flank steak get’s a kick of tangy Chimichurri sauce. Whoa. I’ll shimmy, I mean chimi, to that.

Chimichurri is a Latin American, “green” sauce, marinade or condiment. This herbal sauce originated in Argentina, but is popular throughout South America and Spain. The name “chimichurri” comes from two similar stories surrounding the green sauce and it’s unique name. According to Wikipedia, “All the stories share an English speaking colonist and the corruption of names or words by the local population.” Dare. Let’s play speed word. Rules: Say Chimichurri, 10X, as fast as you can. Whoa.
What a tongue twister!

This bright, tangy, and zesty sauce features lemon, limes, garlic, red pepper flakes, and lot’s of fresh parsley and cilantro. Chimichurri is a simple sauce; prepared like pesto in the blender or food processor. Super duper easy. It is loaded with garlic and herbs which is not only super tasty, but packed with vitamins and minerals plus Vitamin C thanks to my good friend parsley. I make this sauce like crazy and am dreaming of the day that some makes it into the freezer; even double batches are G-O-N-E. The only problem I have is that there never seems to be enough chimichurri. Chimi what? Churri my friend.

Chimichurri is simply THE BEST when paired with Grilled Flank Steak. It is the perfect condiment/marinade for meat, fish, vegetables and rice. Throw the marinaded Steak on the Q, or on your stove grille; left over steak is saved for “chimi style” tacos, or burritos. Double dare. Serve at summer parties, potlucks and BBQ’s if you want to be the most well loved dame in town.

Summer and Grilled Flank Steak w/Chimichurri Sauce. Ahh.

Ingredients: 3-4 cloves Garlic, ½ – 1 teaspoon salt, ½ teaspoon red pepper flakes, some fresh ground black pepper,

2 cups fresh Cilantro, 3 cups fresh Parsley, (leave 1 -1 ½ inch stems on the Parsley and Cilantro)

2-3 Tablespoons Red Wine Vinegar, 2-3 Tablespoons Olive Oil, plus the juices from ½ lemon and ½ of a lime.

Grab some red wine out for the marinade. You’ll need just a tablespoon. Hmm, while it’s out I may as well pour a glass….

Let’s get the the Flank Steak (1 lb), nice and tender.

Begin by preparing the steak. Using a sharp knife, score the flank steak diagonally,

making a diamond pattern about 1/8 inches deep across the surface;

turn the steak over and repeat. Set the steak aside.

Let’s get our Chimmi on!

In a food processor or blender, pulse the garlic until it is minced.

Add the fresh parsley, and

cilantro. I leave 1 -1 ½ inch stems on both the parsley and the cilantro. Why?
Why not add more flavor and get the vitamins and minerals that reside in the stems.
Got it?

Good.

Add 2 tablespoons of both red wine vinegar and olive oil,

plus the juices from half of a lemon and lime, and

salt and fresh ground pepper to taste.

Process in food processor or blender, until the mixture is coarsely combined, and the mixture resembles pesto.

Add the remaining vinegar, oil and red pepper flakes, pulsing just until combined.

Pour into a small serving bowl; reserve 3 Tablespoons of the Chimichurri sauce for the marinade.

Ready? Set? better grab that bottle of wine. Uh Oh. I only see about a Tablespoon left in my glass, ugh. Wait a second. I guess I’ll have to open another bottle, what a crying shame.
Grin.
Marinade on that.

Gather the prepared steak, reserved sauce and bottle of wine.

Using a small spoon, spread 1 ½ Tablespoons Chimichurri Sauce over one side of the meat,

pressing the sauce into the meat with the back of the spoon; repeat on other side.

Carefully place the steak in large plastic zip lock bag and

add 1 Tablespoon red wine, a sprinkle of garlic powder and the ground black pepper. Seal the ziplock bag and massage the marinade into the meat. Place in the refrigerator to marinate 2- 24 hours.

Allow the meat to come to room temperature before cooking (this allows for more even cooking.)

Let’s get grilling! Grab your grille pan, or fire up your grill.

For a perfectly grilled flank steak:

Spray vegetable oil on a grille pan and heat on high.

Place the steak on the hot grille; turn down the heat just a bit, to medium/high.

Cook for 5 minutes;

turn over

and cook for another 5 minutes for a perfect medium (10 minutes total cook time) or cook to desired doneness.
Note: Flank steak is best served on the medium to medium rare side. The cooking time is always based on the size of the cut.

Remove from the grille,

and cover with foil. Let it rest for 5 minutes to finish cooking and lock in the juices.

Thinly slice the steak across the grain.

I am not an expert meat carver, as you can see by my NOT so thin slices.

It’s funny how Blue the expert meat carver was nowhere in site when I was cutting these slices.

It’s also funny how fast people show up at the table when you serve,

THIS.

Can you blame ‘em?

Grilled Flank Steak w/ Chimichurri Sauce speaks mouthfuls.

Note: There is a print link embedded within this post, please visit this post to print it.

Chimichurri Sauce

3-4 cloves Garlic, whole
2 cups fresh Cilantro
3 cups fresh Parsley
Leave 1 -1 ½ inch stems on the Parsley and Cilantro
½ Lemon, juiced
½ Lime, juiced
2-3 Tablespoons Red Wine Vinegar
2-3 Tablespoons Olive Oil
½ – 1 teaspoon salt, to taste
Fresh ground black pepper, to taste
½ teaspoon red pepper flakes, or to taste

Pulse the garlic in a food processor or blender, until minced. Add the fresh parsley, cilantro, 2 tablespoons of both red wine vinegar and olive oil, the lemon and lime juice, plus the salt and pepper to taste. Process in food processor or blender, until the mixture is coarsely combined, and the mixture resembles pesto. Add the remaining vinegar, oil and red pepper flakes, pulsing just until combined. Cover and refrigerate until ready to serve; serve at room temperature. A delicious condiment, sauce and marinade for meat, chicken, fish, vegetables and rice. Yields about 1 cup. Recipe can be easily doubled; freezer compatible.

Grilled Flank Steak

1 lb Flank Steak

Marinade:
3 Tablespoons Chimichurri Sauce
1 Tablespoon Red Wine
Fresh coarsely ground black pepper, to taste
Sprinkle of garlic powder

Using a sharp knife, score the flank steak diagonally, making a diamond pattern about 1/8 inches deep across the surface; turn the steak over and repeat. Using a small spoon, spread 1 ½ Tablespoons Chimichurri Sauce over one side of the meat, pressing the sauce into the meat with the back of the spoon; repeat on other side. Carefully place the steak in large plastic zip lock bag and add 1 Tablespoon red wine, a sprinkle of garlic powder and the ground black pepper. Seal the ziplock bag and massage the marinade into the meat. Place in the refrigerator to marinade 2- 24 hours. Allow the meat to come to room temperature before cooking (this allows for more even cooking.)
For a perfectly grilled flank steak:
Spray vegetable oil on a grille pan and heat on high.
Place the steak on the hot grille; turn down the heat just a bit, to medium/high. Cook for 5 minutes; turn over and cook for another 5 minutes for a perfect medium (10 minutes total cook time) or to desired doneness. Note: Flank steak is best served on the medium to medium rare side. The cooking time is always based on the size of the cut.
Remove from the grille, and cover with foil. Cover the steak and let it rest for 5 minutes to finish cooking and lock in the juices. Thinly slice the steak across the grain.
Serve with Chimichurri Sauce and a smile. YUM!