HAPPY NEW YEAR!

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

 Printable Recipe

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!

 Printable Recipe

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!)