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 must admit that I am in love

with Basil.

Basil brings an abundance of joy to my heart, and makes my stomach smile. “Why”, you ask? Well for starters, Basil is a beautiful AND very beneficial herb to have growing in the garden. Medicinally, basil is a gentle carminative and general tonic for the digestive system. The French consider basil to be a “royal” culinary herb; the Greek word “basileus” literally translates to “king”. Stomachs are smiling all over the planet, the use of this culinary herb can be found in cuisines and kitchens all over the world. Fresh basil is full off flavor, its fragrant aromatic compounds and high content of essential oils are found in the leaves. The fresh leaves and pure oils are used as aromatherapy to enhance concentration and fight fatigue. Growing Basil benefits the garden as well, those same aromatic essential oils are found in a growing plant, which help deter insects and attract beneficial bugs. Basil serves as a perfect companion plant when grown near tomatoes.

This year’s basil harvests have been out of this world! I have been harvesting bushels of green, lush basil from our garden, and am happy to have a plentiful source in my own backyard. Basil is loving me and growing beautifully in the central Texas climate, PLUS having all this prolific basil allows me to spread yummy kitchen love to you. There is just nothing better than garden fresh basil. Uh, wait.

There’s just one thing that can be better…using fresh basil to create

Texas Pecan Pesto. Fa la la la, basil makes my stomach sing a yummy harmony, blended into a perfect condiment.

It all starts with fresh basil baby.

The very first harvest from my basil crops. Pictured (front to back) Dark Opal, Red Ruben, Genovese Basil and Lemon Basil.

Basil is growing out of my ears, and you will find it placed in vases all around my house. I swear I ain’t kiddin’, see all this basil love? Basil, my love, loves me back.

Doesn’t it feel good to be loved?

And get good love like this. Texas Pecan Pesto for days… my first batch of the season, filled and packaged into these cute reusable salt & pepper shakers. I am spreading love all over the place – well at least spreading my love for Texas Pecan Pesto.

Speaking of love, I truly love sharing this pesto creation which features a local nut. No, not me. The Pecan silly. These here are from Bastrop, where my Bastropian beer brewing brother lives. Hi bro. Bastrop has some beautiful pecan trees and these are some that were given to us last year from my sister in law’s mom’s trees, which happens to be right outside her back door.

Look at these beauties – Bastrop Pecans are so good fresh, shelled and popped right into the kisser. They are also sooo good in my Texas Pecan Pesto.

Once you get a taste of this super easy, creamy concoction you will never want to go back to the store bought stuff again!

Let’s make us some Texas Pecan Pesto. I made a double batch, but I’m providing you with my original recipe.

Equipment:
Food Processor or Blender
Juicer, hand or electric

Ingredients:
2 cups fresh basil leaves (& a few flowers)

2 lemons, juiced
3-6 cloves garlic

½ cup olive oil

½ cup Texas Pecans

½ cup Parmesan cheese, chopped big chunks
Salt & Pepper

Add the following ingredients into a food processor or blender:

Whole peeled garlic cloves,

Texas Pecans (cause they are the best!),

Parmesan cheese chunks,

fresh basil,

olive oil

and the zesty lemon juice.

Add a pinch of salt and some fresh ground pepper.

Now the hard part.

Put the lid on, and process or blend on high until

you get this. Super, creamy dreamy Texas Pecan Pesto.

Texas Pecan Pesto- a gift that keeps on giving!

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Texas Pecan Pesto
2 cups basil leaves (& flowers), fresh
2 lemons, juiced
3-6 cloves garlic
½ cup chopped Texas Pecans
½ cup Parmesan cheese, chopped big chunks
½ cup olive oil
Salt and Pepper to taste

Pick off the leaves; gently wash and pat dry. Add all of the ingredients into a food processor or blender. Puree or blend on high until mixture is a creamy, semi-smooth consistency. Especially great when added to pasta, rice, and vegetables dishes. Flavors meat wonderfully and can be used in marinades. Can also be added to dressings or spreads. Texas pecan Pesto spreads good love. Enjoy!

Chunky Salsa, my version of Pico. A perfect anytime salsa, that features all the bounties of fresh tomatoes. Salsa makin’ is such a good way to use up garden tomatoes that may be on the overripe side. I can’t seem to get enough of my super tasty Chunky Salsa this summer. I just can’t seem to get enough of this stuff, period. It’s a good thing that tomatoes are so very healthy; they are chock full of lycopene, a super antioxidant, which is also the source of the red color of the tomato. Do ya think that I’ll get less healthy stuff if I enjoy my Chunky Salsa with a beer? Of course not, only if you drink beer medicinally like I do. Smile.

Chunky Salsa aka Pico is a staple here. It’s great to serve up anytime with chips, quesadillas, tacos, and burritos. It doubles as a great marinade, or sauce and can be added to a variety of dishes to add a bit of kick. I love to serve it on top of fresh french or sourdough slices for a Spanish style bruschetta. You have seen it featured in my zesty kitchen, served atop many of my recipes. Just take a look at Chile Relleno Casserole and Grandma Taylor’s Tamale Pie. Oh yeah, my salsa, my salsasalsalsasals me salsa.

Chunky Salsa is truly tasty, and easy, plus it makes a perfect party or potluck food. Another reason to love? It can be adapted from muy caliente to mild range. I make my Chunky Salsa in a food processor, the only chopping involved is for some of the tomatoes. If you don’t have one you can easily just do it all by hand or try a blender – just be sure not to over process! The key to good Chunky Salsa is to keep it chunky (ya monkey) and mix it just enough to let the flavors mingle. Here it is super yummy, super Chunky Salsa.

Ingredients: 1 clove garlic, ½ red onion, 5 ripe Roma tomatoes, 1 large garden tomato, juice of ½ a lemon, 1-3 jalapeños, ½ teaspoon salt, ½ teaspoon ground black pepper,

2 diced very ripe or overripe garden tomatoes,

1 Tablespoon Vinegar,

and 2 cups fresh cilantro with ¼ “stems left on. Set the diced tomatoes and cilantro aside for later.

In a food processor, pulse the clove of garlic until minced.

Quarter half of the red onion and pulse until chopped.

Careful not to over process!

These look to be about the perfect size

Remove the onion mixture from the food processor and set aside.

Quarter the Roma tomatoes and the remaining garden tomato.

Add or toss like this, Weeee!

the tomatoes to the food processor and pulse until chunky.

Pulse it and give it a quick whir.

Whir. Just be sure not to over process!

Add the vinegar,

lemon juice,

and add the onion mixture back in.

Now let’s heat it up, or not.  Grab your jalapeños and quarter. Make sure to remove the seeds and veins to temper the heat or leave ‘em in if you like it hot. Alternately, only add one for flavor without the heat.

Add the quartered jalapeños,

salt, pepper and

let’s not forget the cilantro.

Ready?

Set?

whir. Pulse just until it is all mixed up!

One last thing to do.

Make it chunky baby!

Add the salsa to the diced tomatoes, and

stir just until combined.

Want some Chunky Salsa?

With chips and beer anyone?

Yes PUH-LEAZE!

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Chunky Salsa

2 medium very ripe garden tomatoes, diced set aside
1 clove garlic
½ red onion, quartered
5 ripe Roma tomatoes, quartered
1 large very ripe garden tomato, quartered
1 Tablespoon Vinegar
½ lemon, juiced
1-3 jalapeños, seeded and de-veined
½ teaspoon salt
½ teaspoon black pepper, fresh ground
2 cups cilantro, fresh with ¼” stems left on

In a large bowl add two diced very ripe or overripe garden tomatoes. Set aside. In a food processor pulse the garlic until minced. Add the quartered red onion and pulse until chopped. Remove the onion mixture from the food processor and set aside. Add the quartered tomatoes to the food processor and pulse until chunky. Add the vinegar, lemon juice, onion mixture, jalapeños, salt, pepper and cilantro. Pulse very lightly, mixing just until combined! DO NOT OVER PROCESS! Add the salsa to the diced tomatoes, and stir just until combined. Serve with chips, quesadillas, tacos, and burritos. Chunky Salsa is a must serve item with Chile Relleno Casserole and Grandma Taylor’s Tamale Pie. It can also be used as a marinade or sauce. Enjoy!

Party Pasta Salad is my “go to” salad for parties, potlucks, and summer grilling. It is sooo good served as a side dish with grilled meats or as a main dish on a bed of greens. Whatever your fancy, my Party Pasta Salad is big hit. I would even call it a crowd pleaser. I have yet to come home with any leftovers, just a nice clean bowl. But beware, the last time I brought this to a potluck, I didn’t get a single bite! It disappeared after I set it out and we are talking 10 minutes tops on the table. It was gone. Poof.

My secret weapon. Shhh. You ready? I have resorted to stashing a bowl of this for myself – before the party.  It’s only fair payment for being the life of the party, right? Trust me you will want to do the same.

This is my mine. My secret stash. Party Pasta Salad enjoyed after the party!

I make this super yummy dish not just because it is easy, travels well, and feeds a crowd, but also because it is versatile.  No fancy ingredients required and inexpensive to boot. Picky eaters? Make it your own by adding 2 cups of your favorite vegetables.  I have prepared Party Pasta Salad a variety of ways, using frozen stir fry packs with asparagus, fresh squash and in today’s version, fresh broccoli and red bell pepper. Usually, I end up using whatever is reasonable, in season, or ingredients that I find in my freezer or pantry. Easy and delicious, my Party Pasta Salad always comes out perfecto!

Without further ado, let’s get this Party Pasta Salad started!

Ingredients: 1 box (14.5 – 16 oz.) Pasta of choice, ½ to 1 whole onion, 2-3 medium ripe tomatoes ~OR~ 1 14.5 oz can diced tomatoes, 1 red bell pepper, 1 head broccoli ~OR~ 1 frozen stir fry package of choice, 1 cup fresh basil, ½ cup  fresh parsley, ½ to 1 cup Feta or Parmesan cheese (or both) and 1 cup Easy Vinaigrette (Party Pasta Salad version) or Vinaigrette of choice.

Cut the onion in half and into baby moons.

Throw them in a colander

Julienne the red bell pepper,

and throw it in the colander with onions.

Now comes the fun part.

Chop the broccoli into ½ inch pieces leaving on the little outer leaflets on the broccoli.  These mini broccoli leaves are tender and crisp.

Throw the broccoli in the colander with the other veggies and set it aside.

Cook the pasta 10 minutes or according to package directions. The pasta should be firm. When the pasta is done, put the veggie colander in the sink and get ready to pour the hot water and pasta over the vegetables.

You can either:
A) pour the hot pasta water over the veggies (like I did today) or
B) pour the hot water and pasta over the veggies.

As observed it works both ways, my preferred method being B); pouring the pasta and hot water over the veggies. The hot water will blanch (quick cook) the vegetables.

Run cold water over the pasta and the veggies. Set the cool pasta and veggies aside.

Get out a large bowl either for mixing or serving or both. I like options and simplicity so I do it all in one bowl. Yum garlic. The stinking rose.

Coarsely chop 1 cup basil and ½ cup fresh parsley

Throw it in a bowl. There is a party theme here. It’s called throw it in a bowl.

Chop your tomatoes, nice and uniform and guess what your gonna do.

Yep – throw it in the bowl.

Drain the can of olives and repeat.

Pour the veggies from the colander into the bowl and

Yum – it’s almost party time. If you poured the pasta over the veggies then they would both be in here now. No worries. Party Pasta is goof proof. But not goofy proof.

I recommend washing the hands. Yep, now let’s get ‘em dirty. Mix it all up!

I am now adding the pasta which you may have already tossed together in the last part.

Easy Vinaigrette makin’ time. Click on the link for a step by step instructions.

Pour 1 cup over the top and

give it a good stir. Now do a goofy party jig. See? Party Pasta Salad and me = NOT goofy proof.
Make sure the pasta and veggies are thoroughly coated.

Add the Feta. Meesa likes a lot.

Now grate some Parmesan over the top. Keep going.

Mix in the cheese and now we are ready.

At least I am.

Let’s party!

My bite. From my secret stash. Yum.

And yee haw! Part of the big party in my mouth.

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Party Pasta Salad

1 box (14.5 – 16 oz.) Pasta of choice
1 cup Easy Vinaigrette or Vinaigrette of choice

½ to 1 whole onion, sliced into half moon shapes
2 cups fresh or frozen veggies of choice
My favorite variations:
1 – 16 oz. frozen stir fry package of choice
~OR~
1 red bell pepper, julienne
1 head of broccoli, chopped into ½ inch pieces

Place the prepared or frozen vegetables, and sliced onion into a large colander. Cook pasta for 10 minutes or according to package instructions. The pasta should be firm; DO NOT OVERCOOK. Pour the cooked pasta with the hot water over the vegetables in the colander. The hot pasta water will blanch (quick cook) the vegetables. Run cool water over the veggies and pasta. Let drain and set aside.

2-3 medium very ripe tomatoes ~OR~ 1 – 14.5 oz can diced tomatoes, drained
1 2.25 oz. can sliced olives, drained
½ cup fresh parsley, chopped
1 cup fresh  basil, coarsely chopped
½ to 1 cup grated Parmesan cheese, or crumbled feta cheese or a mix of both
Optional: ½ – 1 lemon juiced

In a large serving or mixing bowl, add the parsley, basil, diced or canned tomatoes and sliced olives. Add the cooled cooked pasta and vegetables into the same bowl. Stir in the prepared Easy Vinaigrette, until the vegetables and pasta are thoroughly coated. Mix in the cheese. Add the (optional) lemon juice to taste. Serve at room temperature.

Easy Vinaigrette (Party Pasta Salad version)

1/3 cup red wine vinegar
2/3 cup olive oil
1 clove garlic, minced
¼ cup fresh parsley, chopped
½ -1 teaspoon salt
½ teaspoon pepper

Place all ingredients into a small glass mixing bowl or glass jar with a tight fitting lid.  Whisk together or shake well. Makes 1 cup.

Let’s get to making a “party” version, featuring the ingredients I used for my Party Pasta Salad.

Ingredients: 1 part Vinegar, 2 parts Olive oil or Vegetable oil, 1 -2 cloves garlic, minced, ¼ cup chopped fresh herbs or 1-2 Tablespoons dried herbs or a mix of both, ½ -1 teaspoon salt, to taste and ½ teaspoon ground black pepper

Let’s start by adding the vinegar to an appropriate sized glass mixing bowl or glass jar with a tight fitting lid.

Now add the oil

and salt and pepper.

Almost done. I told you it was easy. Maybe it should have “Super” in front of the “Easy”. Or would that be too complicated?

To the vinegar and oil add the garlic

and give it a good whisk.

Okay punish it a bit. Bad, bad vinaigrette.

Nothing that some spices won’t fix.

Add the fresh chopped herbs or dried herb(s) of choice.

Give it another good whisk.

and then serve.

Simple and oh so easy. Enjoy Easy Vinaigrette as a dressing, on salads, or cold pasta. Great as a marinade on vegetables, meats, and fish.

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

Easy Vinaigrette

1 part Vinegar
2 parts Olive oil or Vegetable oil
1 – 2 cloves garlic, minced
¼ cup chopped fresh herbs or 1 – 2 Tablespoons dried herbs or a mix of both
½ – 1 teaspoon salt, to taste
½ teaspoon ground black pepper

Optional:
½-1 lemon or lime juiced
1-2 teaspoons Dijon style mustard
1 Tablespoon Prepared Pesto
Replace Vinegar part with Red or White Wine

Place all ingredients into appropriate sized glass mixing bowl or glass jar with a tight fitting lid. Shake the jar/whisk until blended.  Use as a dressing on salads, cold pasta or as a marinade on vegetables, meats, and fish. Can be refrigerated; shake or whisk before using.