Smahed Potatoes with Garlic

This is a great side to make when your main dish is taking up a large portion of your time.  You can boil the potatoes ahead of time and just smash them and throw them in the oven 15-20 minuets before you are ready to serve.  Bon Appetite!



Smashed Potatoes with Garlic
Source:  Modified from http://www.bonappetit.com/
Serves:  6 servings

2 lbs of gold potatoes (approximately 2-3 per person)
4 garlic cloves, minced
1/2 stick of butter
1 shallot
olive oil
rosemary, fresh if possible
salt and pepper to taste

Fill a pot with cold water.  Place potatoes in water and bring to a boil.  Cook until tender.  It should break apart with a fork but be careful not to over cook as you want them to remain whole as you remove them from the pan.  Place on a plate lined with a scott towel so they can dry out.  Once potatoes are cool, arrange on a baking sheet.

Preheat oven to 425 degrees.  In a skillet on the oven, heat butter and add garlic and shallots.  Cook until onions are translucent.  Stir in rosemary. 

On the baking sheet, smash each potato with your hand or a masher.  You want it to break open but not crumble apart.

Baste potatoes with garlic butter mixture.  Pour excess mixture over the potatoes. 

Place in oven and cook for about 15 - 20 minutes or until potatoes are golden brown and crisp.  If need be, put them under the broiler for a few minutes to make them extra crispy before serving.  Top with salt and pepper to taste.  Enjoy!

Ratings:
Miss J, 8 out of 10
Moe, 9 out of 10

- Miss J

Chicked Stuffed with Spinach and Sun-Dried Tomatoes

Since Moe and I were not able to be with our extended family for the holidays, I did my best to make it a wonderful weekend despite Moe having to work everyday.  On Christmas Eve, Moe unexpectedly got home a few hours early so we were able to go to mass at the Cathedral Basilica of Saint Louis. It was breath-taking.  The service was ridiculously long, but even so, it was a wonderful surprise to be able to go with him.  When we got home,  we skyped with Charles and Elyse so Moe could be there when they opened their presents. I had prepared stuffed chicken breasts earlier in the day so that I could spend as much time as possible with him without having to worry about cooking dinner.  It was so easy. I just threw it in the oven and 45 minutes later dinner was served!

Chicken Stuffed with Spinach and Sun-Dried Tomatoes

Source:  Miss J Original

Serves:  2 servings

2 chicken breasts

Prairie Breeze Cheese (Milton Creamery)

3 tablespoons of sun-dried tomatoes, chopped
1 cup of fresh spinach, stems removed
1 egg
1/2 cup panko
10 button mushrooms, sliced in half

1/4 tsp rosemary
1 cup white wine, Casillero del Diablo - any type will work but I LOVE this one for cooking

Preheat oven to 375 degrees.  In a bowl, use scissors and roughly chop spinach to make it easier to stuff in the chicken.

Shred cheddar cheese and set aside.  Place the chicken breasts on a cutting board and slice horizontally in the thickest part of the breast to make a pocket. Stuff sun-dried tomatoes, cheddar cheese, and spinach into the chicken breast pocket.  Using the cooking twine, tie each chicken breasts closed. 

Toss each chicken bundle in the egg and dredge in the panko. 



Place chicken breast in a baking dish.  Top with any remaining cheese.  Place sliced mushrooms around the chicken breasts and drizzle 1/2 cup of white wine over the mushrooms.  Top mushrooms with rosemary and pepper. 



Bake in the oven for 45 minutes or until chicken has reached an internal temperature of 160 degrees F.  Serve immediately. 

Ratings:

Miss J, 9 out of 10

Moe, 9.5 out of 10

- Miss J



Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach

Christmas this year was very different for Moe and I.  It is the first one where we haven't been with our extended family.  Since Moe was working, I decided to fill my Christmas day with something I love...cooking.  We invited one of Matt's co-interns and his wife over as they were stuck without family for the holidays as well.  They are such wonderful company and we always have a blast with them so it was a perfect way to cheer us up and spend Christmas.  For dinner, I prepared a stuffed flank steak, green bean casserole, and smashed potatoes.  I was able to do a lot of the work ahead so I wasn't having to fuss too much in the kitchen while our company was over.  The steak turned out perfectly as parts of it were more on the rare side and others were more medium to medium well so everyone was happy!

Flank Steak Stuffed with Boursin Cheese, Red Peppers, and Spinach
Source:  Modified from No Peanuts. No Cilantro. and tasteofhome.com
Serves:  4 servings

1 1/2 lbs of flank steak
1 block of boursin cheese, garlic and herb
1-2 cup of roasted red pepper, roughly chopped
2 cups fresh baby spinach
basil pesto
1 cup white wine
1 shallot
1 tablespoon of butter

Butterfly the flank steak.  Here are directions on how to butterfly a flank steak.  Lay flank steak out on a flat surface and cover with a layer of plastic wrap.  With a meat mallet, flatten and even out the flank steak.  Season with salt and pepper. 

Mix together boursin cheese and chopped roasted red pepper. 

Apply a layer of cheese mixture on top of the steak.  Followed by a layer of basil pesto and spinach.  Roll steak tightly along the grain.  Tie off with cooking twine to hold roll in place. 

Preheat oven to 400 degrees.  In a cast iron skillet (or a non stick pan if cast iron is not available), heat 1 tablespoon of butter.  Add 1 shallot diced finely to the skillet.  Cook for 1 minute then add 1 cup of white wine.  Allow wine to reduce and alcohol to burn out.  Add flank steak roll to the pan and brown on all sides. Transfer the pan to the oven and cook for about 15 minutes or until desired doneness.

Rare 120-125 degrees F
Medium Rare 130-135 degrees F
Medium 140-145 degrees F
Medium Well 150 - 155 degrees F
Well Done 160 degrees F
Source:  whatscookingamerica.net

Remove meat from the oven and cover with a foil tent.  Meat should rest for 5-10 minutes before serving.  Cut into 1/2 inch rounds using an electric knife (or an extremely sharp knife). 

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J

Homemade Green Bean Casserole

I have been making green bean casserole for as long as I can remember.  However, over Thanksgiving, I learned how to make HOMEMADE green bean casserole.  The difference..... fresh green beans, made from scratch mushroom soup, and the best part.... fried shallots to top it off!  My sister-in-law, Hannah, had a wonderful recipe so I took mental notes and looked up the missing pieces when I got home. I found a recipe by Martha Stewart that was very similar so I used that as my guide.  I must say that now that I have crossed over, I will never use canned green beans again!

Homemade Green Bean Casserole
Source:  Adapted from Martha Stewart
Serves:  8 servings

1 1/2 lbs fresh green beans
2 tablespoons butter
1 small onion, chopped finely
6 shallots
1 cup flour
1 lb portabella mushrooms, sliced
2 cups of milk
1 pinch ground nutmeg
Canola oil (2 cups more or less)

Rinse green beans.  Trim ends and break into 2 inch pieces. Store in cold ice water until ready to blanch.

In a large skillet or saucepan, heat butter.  Add chopped onion to the pan and saute until they begin to soften.  Add mushrooms and milk to the pan.  Simmer on low to medium heat as flavors meld.  Add pinch of nutmeg and salt and pepper to taste.  If sauce does not thicken, add a thickening agent (flour mixed with a bit of water).  Once sauce is done, set aside to cool.

Boil a pot of water.  Blanch green beans for 4 minutes.  Remove and rinse with cold water.  Set aside.

Heat canola oil in a medium sized skillet.  While oil is heating, slice shallots cross ways and coat with flour. 

Once oil is hot (test with a drop of water - should sizzle slightly), drop in one floured shallot to test.  It should bubble but not instantly burn.  Once you have had one successful shallot, remove onto a baking sheet lined with a paper towel.  Fry the remaining shallots in batches.  Remove from pan using a skimmer and lightly placing on paper towel. 

Once cool, store in an air tight container until ready to use. 

Preheat oven to 400 degrees.  In a mixing bowl, combine mushroom soup and green beans. Toss well and spread into a 9 x 13 baking dish.  Place into oven and cook for 15 minutes or until hot and bubbly. 

Remove from oven and let cool for 1-2 minutes.  Before serving, add shallots to the top of the casserole.  Enjoy!

Notes:  The majority of this can be done the day ahead.  The shallots can be fried and stored in an air tight container until ready to use. The green beans can be cleaned, trimmed, and cut to be about 2 inches in length.  You can blanch them and then let them cool before storing them in the fridge overnight.  The mushroom sauce can also be made the night before, cooled, and then stored in the fridge.  Assemble everything together and increase cooking time to about 20-25 minutes until hot and bubbly. 

Ratings:
Miss J, 10 out of 10
Moe, 8 of 10 (he says he likes the canned green beans better - I disagree)

- Miss J

Sand Tarts - Part 2

In the spirit of Christmas, I hosted a cookie exchange here in Saint Louis.  We enjoyed wine, pizza, and good company at my place!  When I debated what cookie to make, Moe had a melt down that sand tarts were not top of list.  He LOVES these cookies.  In fact, the rules were I had to make an entire tin just for him  (which he ate in less than a few days).  I gave in and called this a part of his "Christmas present" because of how time intensive these cookies are.  I have blogged this recipe in the past.  The only small modification to the recipe is that I used 1/2 dark brown sugar and 1/2 light brown sugar. The flavor of the cookie slightly changes due to the molasses. As always they turned out great.

Sand Tarts Recipe

Walnut Apple Salad with a Homemade Poppy Seed Dressing

While my parents were visiting a few weeks ago, we stumbled into an olive oil and vinegar store in St. Charles called Di Olivas.  You can walk around and taste the various flavors.  Once you land on what you want to purchase, the bottle is poured in front of you and sealed off with a cork.  I decided to get the cranberry pear balsamic vinegar and my mom got the avocado olive oil.  This recipe was my first use of the purchase.  Based on the outcome, I will definitely be making a stop back for some other types in the near future. 

Walnut Apple Salad with a Homemade Poppy Seed Dressing
Source:  Miss J Original
Serves:  2 servings with extra salad dressing to keep

Spring mixed green leaves
1 apple, cored and diced into cubes
dried cranberries (or raisins)
walnuts, toasted
Prairie Breeze Cheese (Milton Creamery)

Dressing
1/8 cup cranberry, pear balsamic vinegar (Di Olivas)
2 tablespoons of olive oil
1 tablespoon of fat free sour cream
1/8 tsp poppy seeds
salt and pepper to taste

Whisk together salad dressing ingredients until mixed very well.  Toss all the salad ingredients together in a bowl.  Toss salad dressing and salad ingredients together and serve immediately. 

Ratings:
Miss J, 10 out of 10
Moe, 9 out of 10

- Miss J

Shrimp Linguine in a Spicy Cream Sauce

This is a modification from a traditional shrimp diablo.  It has a healthy kick to it which is enhanced by the use of Thai spicy pasta that I had bought at the farmers market a month or so ago.  Moe has turned out to be a very tough critic which I find funny because before we met he was living off mac and cheese and canned ravioli.  The first ten was a chicken Parmesan recipe that I made for him the night before his boards.  The second is this recipe.  Enjoy!

Shrimp Linguine in a Spicy Cream Sauce
Source:  Miss J Original
Serves:  4 servings

1 lb of linguine (spicy Thai if available)
1/2 cup of heavy whipping cream
3 garlic cloves, minced
2 shallots, minced
20 jump shrimp - thawed, deveined, and tails removed
1/2 tsp of cayenne pepper (more if you want it extra spicy like we do)
1/2 can of diced tomatoes
2 tablespoons of butter

Cook pasta al dente according to directions.  Strain and run cold water over pasta to prevent further cooking.  Set aside.  Prepare and brine shrimp (see directions below).

Chop shallots finely. 

In a skillet, heat up butter over medium heat.  Add onions and garlic to the pan and saute until onions are translucent.  Be careful not to burn garlic as it is easily done.  Add shrimp and cook until each side is lightly browned and shrimp is pink. Remove shrimp from the pan and set aside.  In the remaining pan juice, add whipping cream, tomatoes, cayenne pepper, and salt and pepper to taste.  Stir while mixture thickens.  If necessary, add thickening agent (water mixed with flour).  Once sauce has reached desired thickness, add linguine and shrimp and lightly toss.  Serve immediately with freshly grated Parmesan on top. 

Notes:  I was limited on vegetables in my fridge, but I would consider adding sweet peppers and or/corn to this recipe next time.

Directions for brining shrimp: Dissolve 3 tablespoons of salt in about 1 gallon of cold water. Soak for 20-30 minutes if peeled shrimp and 40-50 minutes for unpeeled shrimp. Remove shrimp and rinse with cold water. Pack with ice until ready to use

Ratings:
Miss J, 10 out of 10
Moe, 10 out of 10

- Miss J

Honey-Walnut Cod with a Balsamic Reduction

This was a quick and easy recipe for a weeknight meal.  Depending on what you have in your fridge, this recipe can be done with any white flaky fish such as Tilapia, Cod, or Orange Roughy. Moe who doesn't even like fish had a clean plate by the end :)

Honey-Walnut Cod with a Balsamic Reduction
Source: Adapted from No Peanuts. No Cilantro.
Serves:  2

2 cod filets
1 tablespoon of honey
4 tablespoons of balsamic vinegar
2 garlic cloves, minced
1/4 cup panko
3 tablespoons of Parmesan Cheese, grated
1/4 cup of chopped pecans, toasted
salt and pepper to taste


Preheat oven to 375 degrees.  Mix honey, 2 tablespoons of balsamic vinegar, freshly ground pepper
(to taste), and garlic together.  Place cod filets in a ziplock bag and pour marinade over the fish.  Work marinade into the fish and let sit for 20 minutes.

Combine breadcrumbs, pecans, and Parmesan.  Remove cod from marinade bags and sprinkle with a bit of salt.  Coat cod with breadcrumb mixture and then place on a baking sheet lined with foil or a glass baking dish.  Repeat for second filet. 

Bake for approximately 15-20 minutes depending on thickness of the fish.  Fish will be done once temperature is 140 degrees or fish is flaky and opaque. 

OPTIONAL:  While fish is cooking, heat up 1 tablespoon of butter in the skillet.  Add 2 tablespoons of balsamic vinegar.  Stirring constantly, reduce balsamic vinegar into a syrup.  Use this to drizzle on top of fish upon serving.  For people who dont' like fish (like Moe), this is helpful because it masks the flavor of the fish a bit

Ratings:
Miss J, 8 out of 10
Moe, 8 out of 10

- Miss J

Brussels Sprouts with a Balsamic Drizzle

Brussels sprouts seem to be a hated vegetables.  I know they smell when they are cooking but if you can get over that, they are a wonderful deviation from the traditional vegetable side dishes.  They are easy to cook and extremely filling.  For those of you that don't know, brussels sprouts are actually a wild cabbage AND are an excellent source of vitamin C.  This is a basic recipe that is quick and easy to throw together for a weeknight meal. 

Brussels Sprouts with a Balsamic Drizzle
Source:  Miss J Original
Serves:  4 (5 sprouts per serving - since cut in half these are big portions so may want to adjust down)

20 brussels sprouts, raw
olive oil
balsamic vinegar of Modena (syrup)
salt and pepper

Preheat oven to 400 degrees. Slice brussels sprouts in half. Toss sprouts in a little bit of olive oil and arrange on a baking pan with cut side down.  Sprinkle with salt and pepper.  Bake in oven for 10-15 minutes until slightly browned.  Remove from oven.  Plate and drizzle with balsamic syrup.  

Note:  If you over cook brussels sprouts they become very very bitter.  They are supposed to be crunchy so pull them from the oven right before you think they are actually done.    

- Miss J

Ratings:
Miss J, 8 out of 10
Moe, 7 out of 10 (He is not a fan of brussels sprouts but I'm slowly working on it. A year ago this would have been rated a 2)

Chicken Salad with Apples and Raisins

Chicken salad is a classic lunch dish in our household.  It is easy, inexpensive, and can be eaten in variation (on a bed of lettuce, on a sandwich, or by itself).  My only rules for chicken salad are absolutely no egg and no raw onion.  Other than that, any ingredient is fair game.  Below is the recipe from this past week.

Chicken Salad with Apples and Raisins
Source:  Miss J Original
Serves:  6 servings

1 cup of cooked chicken breast, cubed (1/2 inch width)
1/3 cup of sour cream, light or fat free
1 tablespoon of sweet honey mustard (Honey Baked Ham brand)
1 apple (any variety) cored and cut into small cubes (1/2 inch width)
I handful of raisins (more or less depending on preference)
1 tablespoon of mayo, light
1 tsp of lemon juice
pepper to taste

Mix all the ingredients together and use throughout the week on sandwiches or salads.  Easy enough!

- Miss J

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10

Skyler keeping me company while I blog :) Moe started night float again so Sky and I have to fend for ourselves!

Pecan Cookies

Some people enjoy to bake.  Unfortunately, I am not one of those people.  Majority of people love the preciseness of baking.  The need to measure and add everything at just the right time which would be exactly when the recipe tells you to.  This is exactly why I don't enjoy it.  I like to be creative.  I like to read a recipe, file it in my brain, and then a week later try to recreate it with minor (or sometimes major) adjustments.  If I took this mentality with baking, it would be a disaster.  Regardless, I take up the hobby around the holidays.  I am in two cookie exchanges this year so I thought for one of them I'd try a new recipe.  This recipe is from Cooking Light which is ironic because there is next to nothing that is cooking light about it :)  Either way, the cookies were great.  They were light and crisp.  They could be served after dinner or as a snack with coffee in the morning.  I highly recommend if you need a break from the heavy chocolate cookies that seems to take over the holiday season.

Pecan Cookies
Source:  Cooking Light Magazine, December 2011
Serves:  40 cookies

2 cups of all purpose flour
1/2 tsp salt
1/4 teaspoon baking powder
10 tablespoons of butter
2/4 cup granulated sugar
1 large egg
1 1/2 tsp vanilla extract
1/3 cup of powdered sugar
3/4 cup of toasted and chopped pecans
1-2 tablespoons of flour to use on surface to roll out dough

Preheat oven to 350 degrees.  Using a dry measuring cups and spoons to measure ingredients, combine flour, 1/2 tsp salt, and baking powder in bowl and stir with a whisk. 

In a large mixing bowl, place butter (softened to room temperature) and granulated sugar.  Beat with a mixer on high until light and fluffy.  Add egg, and beat until well blended. 

Beat in vanilla extract.  Reduce mixer speed to low.  Add the flour mixture to butter mixture slowly until combined.  Mix in pecans. Shape dough into a 4 inch round and cover with plastic wrap.  Chill for 1 hour.  Roll dough on a lightly floured surface to 1/4 inch thickness.  Using cookie cutters, cut out cookies (2 x 3 inch each).  You will need to re-roll the scraps multiple times to get 40 cookies.  Place cookies 1 inch apart on a baking sheet lined with parchment paper.  Bake at 350 degrees for 9 minutes.  Cool on a wire rack. 

Dust cooled cookies with 1/3 cup of powdered sugar. This is most easily done by putting the powdered sugar into a sieve and tapping it above the cookies (this also works with a regular small hand held fine strainer). 

Ratings:
Miss J, 9 out of 10
Moe, 8 out of 10 (he doesn't really like pecans)

A Perfect Gift

For Christmas,  my Mom and Dad purchased a small oil painting for our apartment. It seems like an odd gift but it was one if those things that was meant to be.  We were out shopping this weekend and stumbled across a wonderful gallery in St Charles.  There were so many pieces I loved but didn't see any I just couldn't live without.  As we were walking out the front steps this piece caught my eye. It was smaller and tucked in the corner of the front display window.  I loved it immediately and had to go inquire about it.  The painting reminded me of Moe and I's three week trip to Europe this past summer.  The place we stayed the first week in France had the same look and feel as this little cottage.  Moe and I both love oil paintings and have been in the market for awhile as we are trying to slowly but surely replace our cheap frames and prints with some more substantial art.  When my mom said it could be our Christmas present I could hardly contain my excitement.   Now that it is in the apartment and by my front door,  I couldn't be happier with the gift!  Each time I look at it, I get swept away in the memories of our trip :)  It truly is a gift that keeps giving every time I look at it.   

- Miss J

Mom and Dad visit St Louis!!!

Book Review (Witches of the East End)

Witches of the East End by Melissa de la Cruz

In the spirit of Halloween, this book was selected for our October book club.  I would never in a million years pick a book about witches so it was a nice change of pace from my normal read.  Again, the first half of the book was much more enjoyable than the second half, but with that said, I still recommend reading it.  It was a bit racy at times, but made it hard to put down especially in the beginning while the characters were unfolding. 

Book Review by the Washington Post
Source of picture - Washington Post website (see above link)

- Miss J

Creamy Garlic Mashed Potatoes

One of my favorite foods is mashed potatoes.  I think I could eat them for every meal if I had a choice.  I have spent many years perfecting my mashed potatoes approach and finally can say that I think I have it down.  I don't have an "official" recipe but I tried to make mental note as I prepared them this last time.  Although I would love to say that they are low-fat, there is no real way to make them creamy and fluffy without the addition of butter :)

Creamy Garlic Mashed Potatoes
Source:  Miss J Original
Serves:  8-10 people

3-4 lb bag of russet potatoes
2 stick of butter, melted (minimum 1 stick, maximum 2 sticks)
1- 2 cup of milk, low fat, warmed
1 package of cream cheese
3 garlic cloves
1 1/2 cups of chopped onion, finely diced
2 tablespoons of parsley, freshly chopped
salt and pepper to taste

Set cream cheese on the counter to soften and bring to room temperature.  Rinse and peel russet potatoes.

Chop potatoes into about two inch by two inch cubes and place in stock pot filled with cold water.  Salt the water and place on stove top.  Bring water to a boil.  Boil stirring occasionally until potatoes are tender and break apart easily with a fork.  

While potatoes are cooking, chop onions and garlic and set aside.  In a skillet, melt butter over medium heat.  Add onions and garlic and saute until onions are translucent. 

Once potatoes are done cooking, strain them and place them in a kitchen aid mixing bowl.  You will have to mix them in two batches depending on how much you are cooking.  In the first batch, add half of butter, garlic mixture, 1/2 of the cream cheese package, and 1 tablespoon of parsley.  Add half a cup of milk (more or less) to get the desired consistency. Add salt and pepper to taste.  

Remove from the mixing bowl and place in a glass serving dish.  Place in microwave to keep warm while you make the second batch of potatoes.  If you are not serving immediately, heat in the microwave with a bit more butter to keep moisture. 

Ratings:

Miss J, 10 out 10

Moe, 9 out 10 

- Miss J

Book Review (Room: A Novel)

Room: A Novel by Emma Donoghue

One of the first things I did when I moved to Saint Louis was join WUMCHA, a women's organization for spouse's/significant other's of employees of BJC.  It is such a wonderful group of women that are so supportize and UNDERSTANDING of life as a resident's wife.  Although alot of the women have kids, there are numerous events that I make an effort to attend each month including "Taste of the Town", "Girls Night Out", and "Book Club".  I hosted book club this last month and Room: A Novel was the book that was selected.  Although this wasn't my pick, it was a quick read.  I would defintely say the first half of the book is significantly better than the second half, but still worth reading in your spare time. It was an interesting perspective as it is told through the eyes of a five year old little boy who spent all his years locked in a single room.

Editorial Review on Amazon.com

In many ways, Jack is a typical 5-year-old. He likes to read books, watch TV, and play games with his Ma. But Jack is different in a big way--he has lived his entire life in a single room, sharing the tiny space with only his mother and an unnerving nighttime visitor known as Old Nick. For Jack, Room is the only world he knows, but for Ma, it is a prison in which she has tried to craft a normal life for her son. When their insular world suddenly expands beyond the confines of their four walls, the consequences are piercing and extraordinary. Despite its profoundly disturbing premise, Emma Donoghue's Room is rife with moments of hope and beauty, and the dogged determination to live, even in the most desolate circumstances. A stunning and original novel of survival in captivity, readers who enter Room will leave staggered, as though, like Jack, they are seeing the world for the very first time. --Lynette Mong

Turnips and Yams Casserole

This year for Thanksgiving, we decided to mix up our traditional spread and make a turnip and yams casserole.  My mom had brought in a recipe from work so we used that as our "guide".  As always, I mixed up the recipe a bit, but the end result was still awesome.  I have never cooked with turnips so I wasn't sure what I'd think of them. However, I found it to be a great substitute if you are looking for a starchy side. 

Turnips and Yams Casserole
Source:  Unknown
Serves:  8 servings

5 turnips
1 large yam
4 tablespoons of butter
1 cup of freshly shaved Parmesan cheese
1 tsp of thyme
salt and pepper to taste

Preheat oven to 400 degrees.  Peel turnips and yams.  Once the skins have been remove, slice thinly.  This is best done using a mandoline slicer.  However, we didn't have one so a sharp knife worked fine as well. 

Shredded Parmesan cheese.

Heat up butter in a skillet and add thyme.  Remove from heat and set aside.  Spray a glass baking dish with cooking spray.  Arrange a layer of yam and turnip slices on the bottom of the dish alternating type.  Sprinkle a layer of cheese and top with another layer of turnips/yams.  Continue for two more layers.  Top with remaining cheese.  Add salt and pepper to taste. 

Pour butter mixture over casserole.  Cook uncovered for 30-45 minutes.  Serve immediately.

Ratings:
Miss J, 9 out 10
Moe, 8 out 10

- Miss J