Monthly Archives: October 2014

  • Roasted Sweet Potato and Yogurt Breakfast Boats

Roasted Sweet Potato and Yogurt Breakfast Boats

Posted on October 20, 2014
Category:

Today we are having sweet potatoes for breakfast. And I don’t mean sweet potato pancakes or sweet potato muffins with a teeny tiny bit of sweet potato puree stirred into them (although those are undeniably delicious). I mean an actual whole roasted sweet potato. Yes. That is what we are eating today. Are you ready to join me?

Roasted Sweet Potato and Yogurt Breakfast Boats | www.floatingkitchen.net

Are you thinking that it’s strange to eat sweet potatoes for breakfast? I was a bit skeptical myself at first. But now I’m totally obsessed. Sweet potatoes for breakfast are AWESOME! They are warm, sweet, filling and make excellent vehicles for other breakfast staples like yogurt and fruit. For this particular recipe, I used coconut flavored yogurt, sliced bananas and cocoa nibs. It’s a pretty amazing combination that I know you’ll fall in love with. But you can certainly get creative if you’re feeling all fancy. Or use up whatever is in your refrigerator and pantry!

To speed up your morning routine, you can roast the sweet potatoes the night before and then store them in your refrigerator until you’re ready to eat. Just briefly re-warm them before topping and serving. Easy peasy.

Cheers,

Liz

Roasted Sweet Potato and Yogurt Breakfast Boats

Serves 2-4

Roasted Sweet Potato and Yogurt Breakfast Boats

Ingredients

  • 2 medium sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • Ground cinnamon
  • 8 ounces yogurt
  • 1 banana, peeled and thinly sliced
  • 1 tablespoon cocoa nibs

Instructions

  1. Pre-heat your oven to 400 degrees. Line a baking sheet with aluminum foil and set aside.
  2. Wash the sweet potatoes and then cut them in half lengthwise. Rub the olive oil over all sides of the sweet potatoes. Place them cut-side down on the baking sheet and the roast them in your pre-heated oven for 25 minutes. Carefully remove the sweet potatoes from the oven and flip them over so the cut-side is now facing up. Drizzle with the honey and sprinkle with a few pinches of ground cinnamon. Place back in your oven and cook for 5-10 minutes more, until the sweet potatoes are easily pierced with a small knife. Remove from your oven and set aside.
  3. To serve, divide the yogurt evenly between the sweet potatoes. Top with the banana slices and a few cocoa nibs. Enjoy while still warm.
https://www.floatingkitchen.net/roasted-sweet-potato-and-yogurt-breakfast-boats/
  • Infused Liquors: Three Ways
  • Infused Liquors: Three Ways
  • Infused Liquors: Three Ways
  • Infused Liquors: Three Ways

Infused Liquors: Three Ways

Posted on October 17, 2014
Category:

If you’ve been following along for a while now, then you know that I love to make my own infused alcohols at home (examples here, here and here!). It’s such a fun and easy project that anyone can do (errr….anyone over the age of 21 I guess) and it’s a great way to make your favorite cocktails even more special.

Today I bring you three recipes: one bourbon, one tequila, one vodka (sung in my best George Thorogood voice of course!). Use them to stock up your home bar or give them away as gifts. The Holiday’s are fast approaching us people. Be warned.

So how do I like to enjoy these? Well, I’m a bourbon girl so the Plum, Vanilla and Honey Bourbon goes straight on the rocks. The Mango, Coconut and Lime Tequila makes for an awesome margarita. I also love to mix it with a little pineapple juice and something fizzy (tonic water or whatever suits you) for a tropical escape. And the Bacon and Habanero Chili Vodka will take your bloody mary to new heights. Trust me.

Once made, these will all last about 6 months when stored in your refrigerator in an airtight container (mason jars are great for this). Or toss them in your freezer for extended storage times. And you certainly don’t have to break the bank with the alcohol. I usually buy something mid-shelf. And since I’m not an expert on this and everyone has different taste preferences, I recommend sampling your liquors periodically throughout the infusing period. If you’re happy with how it tastes, strain it and you’re ready to go! If you want a little something extra, try waiting another week or two. I’ve found 2 weeks is usually a good time frame for most infusions, although this vodka was plenty spicy after 1 week so I stopped the infusion at that point. My recommendations for alcohol brands and infusion times are in the recipe below.

This particular batch of homemade infusions was destined to become part of a very special gift. Because I donated all these spirits to a fund raising auction for the United Way of Snohomish Country, which is an agency committed to improving the lives of people in Snohomish County through focused initiatives and programs that support basic needs such as education, job stability and health. And that is something that I can totally get behind. So let’s raise our glasses to positive change!

Happy infusing!

Cheers,

Liz

Infused Liquors: Three Ways

Infused Liquors: Three Ways

Ingredients

  • For the Plum, Vanilla and Honey Bourbon
  • 5 plums, cut in half and pitted
  • 1 vanilla bean, split in half lengthwise
  • 2 tablespoons honey
  • 750 ml bourbon

  • For the Mango, Coconut and Lime Tequila
  • 1 cup dried mango
  • 1/3 cup dried coconut flakes, toasted
  • Peel from 1 lime
  • 750 ml tequila

  • For the Bacon and Habanero Chili Vodka
  • 4 slices bacon, cooked and drained
  • 1-2 habanero chili peppers, cut in half
  • 750 ml vodka

Instructions

  1. For the Plum, Vanilla and Honey Bourbon. Add all of the ingredients to a large jar with a tight fitting lid. Give it a shake and then store in your refrigerator for approximately 2 weeks. Give the jar a shake every day or every other day during this time. Strain the bourbon through a fine mesh sieve into a clean container. Then strain it a second time through a cheesecloth to remover smaller particles. Now it’s ready to be used or packaged into airtight containers for storage and/or gifting. Store in your refrigerator, or your freezer for longer periods.
  2. For the Mango, Coconut and Lime Tequila. Add all of the ingredients to a large jar with a tight fitting lid. Give it a shake and then store in your refrigerator for approximately 2 weeks. Give the jar a shake every day or every other day during this time. Strain the tequila through a fine mesh sieve into a clean container. Then strain it a second time through a cheesecloth to remover smaller particles. Now it’s ready to be used or packaged into airtight containers for storage and/or gifting. Store in your refrigerator, or your freezer for longer periods.
  3. For the Bacon and Habanero Chili Vodka. Add all of the ingredients to a large jar with a tight fitting lid. Use one chili for a less spicy vodka, or two chiles for a spicier infusion. Give it a shake and then store in your refrigerator for approximately 1 week. Give the jar a shake every day or every other day during this time. Strain the vodka through a fine mesh sieve into a clean container. Then strain it a second time through a cheesecloth to remover smaller particles. Place the strained vodka in your freezer for a couple hours. This step is important as it will enable you to remove as much of the bacon fat as possible. After a few hours in the freezer, immediately (don’t let it re-warm) strain the vodka through a cheesecloth into a clean bowl. Now it’s ready to be used or packaged into airtight containers for storage and/or gifting. Store in your refrigerator, or your freezer for longer periods.

Notes

1. Even with straining, sometimes there are still small particles that remain and will settle on the bottom of the jars. That’s totally normal. Just give your homemade infusions a little shake before you use them.

https://www.floatingkitchen.net/infused-liquors-three-ways/

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