Corn and Sweet Potato Stuffed Poblano Peppers

Corn and Sweet Potato Stuffed Poblano Peppers smothered in queso #vegetarian #glutenfree | Sarcastic Cooking

Oh, you guys, it has been a rough few poopy days over here. Without going into too much gross detail, I will say that Andy was battling some sort of little stomach bug oooorrr maybe I just fed the kid too many grapes. The jury is still out on the cause. He seemed in good spirits through all of it, so I guess that was the silver lining. After those days, I just want to curl up and sleep.

Mike and I have a sort of deal. Mike gets home from work and then kind of takes over the sleep routine and if Andy wakes up in the middle of the night, Mike is the one to shuffle into his room and sleepily get Andy to calm down and fall back asleep. [Read more…]

Jalapeno Cheddar Turkey Burger and Sweet Potato Fry Casserole

Jalapeno Cheddar Turkey Burger and Fry Casserole - Sarcastic Cooking

That might be up there in contention for the longest recipe title I have ever posted. Excuse me for wanting to be thorough! Anyway, the wonderful people over at Better Homes and Gardens asked me to take one of their old recipes from the archives and give it the ol’ Sarcastic Cooking spin.  [Read more…]

Sweet Potato Biscuit Dinner Rolls

Sweet Potato Biscuit Dinner Rolls

The other day, over dinner, I was talking with my mom and future sister-in-law; I commented that I liked the bracelet my brother’s fiancé was wearing. She told me that it was only like $4. What a steal right? She then went on to tell me that one of her high school student’s made a comment about the bracelet probably being Gucci or something. She said her students call her Miss Gucci because she gets dressed up for work. Apparently they never heard of dress for success, but whatevs.

I asked her, “Why Gucci?” [Read more…]

Sweet Potato Crusted Fish Sticks

A few years ago, I told my Mom how my brothers and I always wanted to go to summer camp when we were younger. My mom, being the caring and loving mom she is, got pissed! “You know, I quit work to stay home with you kids so you didn’t have to go to summer camp or daycare and this is the thanks I get?!?!” Normal reaction right?

Well the next statement I am going to say will probably gather the same sentiment from my Mom. My Mom cooked dinner for us every single night growing up, but the meals we always looked forward to were the ones on the nights my parents went out and we had a babysitter. On those nights we were treated to good old fashioned TV dinners by Kid Cuisine. Please tell me I am not the only child that ate these and enjoyed them.

[Read more…]

Kale and Sweet Potato Casserole

Mike and I were having a conversation about being web-dependent as far as our jobs are concerned. With the addition of iPhones to our lives a few years ago, and then the subsequent joining of Twitter, Pinterest, and Instagram, it seems as if our phones are attached to our hands. This can be kind of annoying, especially if you are, let’s say, at the dinner table.

Dinner for two. Plus two phones. We get mad at each other if one of us is checking emails or Facebook for too long during dinner or even worse, mid-conversation. Having to ask, “Did you hear what I said?” more than once when you are not at a loud busy restaurant is not cool.

Also, pre-blog, I was definitely the girl that brought her iPad with her on her honeymoon and would check it every morning in the lobby. When I say that out loud, I kind of feel sad and embarrassed. Please tell me I am not the only one suffering in this age of technology!

Since I started this site, I like to justify the time I spend on my phone by saying it is part of my job. I run a website and need to keep online relationships with all of you in order to make this life dream of mine work. Post a recipe on the blog, write something moderately entertaining, moderate comments, send a link to twitter, send another link to Facebook, pin my recipe, and then comment on other blogs. That is all in one day. To think the job of blogging is all in the kitchen and sitting around doing nothing would be kind of far off. It takes a lot to get your name out there. I mean seriously, think about all the other food blogs alone, out there.

I am not whining or saying I don’t like this job, by any means. I am just trying to explain, why making the resolution to unplug more and to live and experience with my eyes and not my phone is very difficult for me.

I tried to keep track of just how many times I opened my email or Facebook in one day….(BTW  I highly recommend you try this for one day and see how you fare).

Do you want to know?

I checked Facebook over 20 times and my email over 30, all before five o’clock! And you know I did not just spend one minute total each time I checked. Of course I had to creep on some people from high school and then refresh my email feed three times just to make sure I didn’t miss anything. I am annoyed at myself!

Sometimes, I feel like maybe my parents are on the right track as far as social media and communication are concerned. My Dad has a work email and a personal email. When he is at home he checks the computer once or twice a day, then shuts it down. My Mom has a personal email that she checks from home only once a day, if she doesn’t get too frustrated by the ancient laptop.

Neither of them have smart phones.

My Lenten promise to only go on social media for one hour a day is proving difficult. So I have made little changes, like no phones during dinner. Keep it in my purse if I am out to dinner or visiting with loved ones. That one is kinda easy for me.

The next phone rule I have instituted is that I have my phone on silent the second I crawl into bed. I leave it on silent for a majority of the morning. If you aren’t hearing alerts, you slowly stop looking to your phone. My Mom has made me a bit paranoid: “What if I was dying on the street and I couldn’t get a hold of you?” For real, that is what my Mom has engrained in me.

I also am putting time in my day for walking, working out, reading, and more cooking. I do anything to keep busy and keep the phone in the other room whilst doing so. That helps so much. It is the same principle, out of sight out of mind!

So far those rules are allowing me to slowly shake off the urge to constantly check my phone. I knew it wouldn’t be overnight, but I didn’t think it would be this difficult. Those rules are also allowing me to focus more on real life and making my own really good food recipes for you all!

I came up with this recipe and seriously worked on it for two days until all the flavors and the sauce came together just as I wanted to. And you know Mike was super psyched to eat lots of kale for two days in a row! Hey, at least I felt good about my time well spent.

Kale and Sweet Potato Casserole
Prep time

Cook time

Total time


Recipe type: Side Dish/Vegetable
Serves: 4-6

  • 3 Large Sweet Potatoes, peeled
  • 12 Cups Chopped Tuscan Kale, stems removed
  • 3 Tablespoons Unsalted Butter
  • 1 Teaspoon Thyme Leaves, chopped
  • 1 Shallot, minced
  • 3 Tablespoons All-Purpose Flour
  • 1 Cup Non-Fat Greek Yogurt
  • 1 Cup Non-Fat Milk
  • 1 Cup Shredded Asiago Cheese
  • 1 Teaspoon Salt
  • ½ Teaspoon Pepper

  1. Bring a medium pot of water to a boil.
  2. Cut each peeled sweet potato into 6 large chunks. Drop the potatoes into the boiling water. Boil for five minutes, remove from heat, drain, and then leave the potatoes in the pot covered.
  3. Preheat the oven to 375 degrees F.
  4. In a small saucepan, melt the butter over medium/low heat. Once the butter is melted, add in the onion and thyme. Sauté for two minutes.
  5. Whisk in the flour until it is absorbed by the butter, one minute. Whisk in the Greek yogurt until combined. Pour in the milk slowly while whisking. Whisk for a minute or two until combined.
  6. Turn heat down to low. Add ¾ cup cheese, salt, and pepper. Mix to combine until the cheese melts and the sauce is smooth yet thick. Once combined, shut heat off. Taste sauce and adjust salt and pepper to your taste.
  7. Add kale and sweet potatoes to a large casserole dish. Pour in the cheese sauce and mix to combine. Top with remaining ¼ cup shredded cheese. Bake dish in oven for 30-35 minutes. Let dish cool for 5-10 minutes before serving to allow the sauce time to set up. Store in the refrigerator in an airtight container for up to three days. Reheat in the microwave or in the oven.

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