Roasted Japanese Sweet Potatoes with Miso Scallion Butter

The Japanese Sweet, which may also be referred to as a Japanese yam, an Oriental, Kotobuki, Satsuma Imo, or Satsumaimo, is a variety of potato that is common in Japan and is now grown in the U.S. as well as many other regions of the world. Japanese sweet potatoes have a dark reddish-brown to rose-colored exterior skin with a creamy white to pale yellow inner flesh. They have a slightly nutty flavor, with hints of chestnut and a drier, starchier texture than other sweet potato varieties. 
These Roasted Japanese Sweet Potatoes with Miso Scallion Butter has a sweet umami taste.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 40 mins
  • Yields: 8 Servings

Bacon Wrapped Pickles

I know it sounds crazy, but if you love pickles, you will love these Bacon Wrapped Pickles. They are quick and easy to make and will surprise your guests! You can experiment with different dipping sauces. This one has a spicy ranch sauce, but I think some sort of spicy hot cheese sauce would also be good.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 20 mins
  • Yields: 6 Servings

Shrimp Toast

Shrimp toast or prawn toast is a Chinese dim sum dish. It’s simple finger food that makes a great hors d’oeurves for parties.

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 5 mins
  • Yields: 6 - 8 Servings

Japanese Fried Rice

My husband made me this lovely Japanese dinner last night. This Japanese Fried Rice which has tender soft-scrambled eggs and savory fried leftover rice and is the ultimate Japanese comfort food.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 10 mins
  • Yields: 6 Servings

Crunchy Toffee Buckeyes

I was watching the Valerie Bertinelli cooking show and saw her make these Crunchy Toffee Buckeyes and given the fact that I was born in Cleveland Ohio, I thought I better try them. They are really good, but insanely sweet. The photograph doesn't exactly do them justice!

By Leslie Blythe

  • Prep: 35 mins
  • Yields: Makes 32 buckeyes

Lentil & Chicken Sausage Stew

I was rummaging through my pantry and realized I have an abundance of lentils. Lentils are a powerhouse of nutrition, very inexpensive and extremely versatile. Everyone should be eating more lentils! This Lentil & Chicken Sausage Stew is made in a slow cooker and perfect for the chilly autumn night. Serve it with a loaf of crusty bread and a crisp green salad.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 8 hrs
  • Yields: 6 - 8 Servings

Pork Schnitzel with Lemon Caper Cream Sauce and Noodles

A schnitzel is meat, thinned by pounding with a meat tenderizer and coated with flour, beaten eggs and bread crumbs, and then fried. Every country in the world has a version of this dish. This Pork Schnitzel with Lemon Caper Cream Sauce and Noodles is absolutely delicious. I served with Trader Joe's Lemon Pepper Pappardelle Pasta. It can't be too lemony for my husband!

By Leslie Blythe

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings

Pumpkin French Toast with Whipped Pumpkin Butter

I'm generally not a fan of the pumpkin spice craze, but my friend Jody made this incredible Pumpkin French Toast with Whipped Pumpkin Butter.I am completely hooked. It's pumpkin flavored in a suble way. The pumpkin butter is so light and fluffy. She made it wtih Challah bread, which really is the best bread for French toast. This is a must try for your next breakfast / brunch.

By Leslie Blythe

  • Prep: 5 mins
  • Cook: 5 mins
  • Yields: 6 Servings

Country-Style Ribs with Homemade BBQ Sauce in a Slow Cooker

These Country-Style Ribs with Homemade BBQ Sauce in a Slow Cooker are so tender. Country-style ribs are meatier than other rib cuts and contain no bones.

By Leslie Blythe

  • Prep: 15 mins
  • Cook: 6 hrs 15 mins
  • Yields: 8 Servings

Hot Fudge Brownie Pudding

This Hot Fudge Brownie Pudding is rather decadent. It's crisp on the top and has a gooey pudding in the bottom. It's very similar to the Hot Fudge Pie I make for the holidays. You can take it over the top by adding a scoop of ice cream.

By Leslie Blythe

  • Prep: 10 mins
  • Cook: 1 hr
  • Yields: 10 Servings