Sweet potato and onion latkes

Total: 45 min – 10 servings

1 lb. sweet potatoes
1 large sweet onion
1 jalapeño, finely diced
2 eggs, lightly beaten
¼ cup flour
2 tbsp. Schnucks cornstarch
black pepper, to taste
Schnucks vegetable oil, for frying

  1. Preheat oven to 300 degrees.
  2. Peel sweet potatoes and onion and finely shred using the grating blade on a food processor or by using a hand grater. Wring out the moisture by wrapping the shreds
    in a clean towel and squeezing over the sink or by pressing the shreds into a fine mesh sieve.
  3. Place shredded potatoes and onion in large bowl. Add jalapeño, eggs, flour, cornstarch and black pepper. Mix thoroughly using your hands until well combined.
  4. Heat 2 tablespoons oil over medium heat in large skillet. Using a ¼ cup measuring cup, scoop a scant ¼ cup of the sweet potato mixture and drop into hot oil, then flatten using the back of a spatula to form a 2-inch patty.
  5. Cook for 2-3 minutes per side until crisp and golden brown. Adjust heat if necessary to avoid burning and add more oil between batches, as necessary. Continue scooping mixture into skillet in batches, without crowding the pan.
  6. Transfer cooked latkes onto baking sheet and keep warm in oven until ready to serve. Latke mixture can be prepared several hours in advance and refrigerated. Make sure to cover tightly and omit the eggs until ready to fry. Drain any excess liquid before adding eggs to mixture.

Per serving: 174 Cal; 12g Fat 2g (Sat); 2g Pro; 15g Carb; 2g Fiber; 40mg Sodium; 37mg Chol

Check out more recipes
Champagne cocktails
Blackberry champagne

Blackberry Champagne

2 oz. gin
1 oz. pineapple juice
1 tbsp. lime juice
2 tbsp. blackberry jam
2 tbs. agave
top with Champagne

Brandied raspberry champagne

BRANDIED RASPBERRY CHAMPAGNE

2 oz. brandy
top with Champagne
garnish with raspberries
and a sprig of fresh mint

Cranberry ginger mimosa

CRANBERRY GINGER MIMOSA

2 oz. ginger beer
2 oz. cranberry juice
top with Champagne
garnish with sugared
cranberries

Pomegranate champagne

Pomegranate Champagne

2 oz. pomegranate juice
2 oz. brandy
top with Champagne
garnish with lemon

Mexican champagne

Mexican Champagne

2 oz. fresh lime juice
4 oz. tequila
4 tsp. agave nectar
top with Champagne

Champagne punch

Champagne Punch

2 oz. chilled brandy
2 oz. red wine
2 oz. grapefruit juice
2 tbsp. agave
top with Champagne

Poinsettia mimosa

Poinsettia Mimosa

2 oz. Champagne
3 oz. cranberry juice
Splash of orange liqueor
Whole cranberries for garnish

Apple mimosa

Apple Mimosa

3 oz. apple cider
3 oz. Prosecco
Cinnamon for dusting

Check out more recipes
Swedish Saffron Buns With Sea Salt

Total: 2 hrs – 8 servings

¼ tsp. crushed saffron
threads
¼ cup hot water
1 tbsp. Schnucks instant yeast
½ cup milk
½ cup sugar
3 tbsp. butter
1 tsp. salt
1 large egg
1 large egg yolk
3 cups flour
48 dried cranberries
coarse sea salt
1 egg, for egg wash

  1. Combine the hot water, saffron and yeast and let sit for 10 minutes Until the saffron softens and until the yeast becomes frothy.
  2. Mix and knead together by hand or using a mixer, the saffron water, yeast, milk, sugar, butter, salt, egg, egg yolk, and flour to make a soft, elastic dough. Gently knead into ball and set aside, covered with a cloth, in warm place to rise until doubled in size, about 1 hour.
  3. Prepare 2 baking sheets, by covering each with a sheet of parchment paper. Lightly flour
    a work surface, punch down the dough, then divide into 24 pieces. Roll each piece into a rope, 5 to 6 inches long.
  4. With the rope lying flat on the work surface, roll each end toward the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets and garnish with cranberries. Cover with a towel and allow to rise for an additional 30 minutes while oven preheats to 425 degrees.
  5. Gently brush each bun with beaten egg, sprinkle with salt, then bake in the oven until puffed and golden, 5-10 minutes.

Per serving: 316 Cal; 7g Fat 4g (Sat); 8g Pro; 55g Carb; 2g Fiber; 271mg Sodium; 82mg Chol

Check out more recipes
Zucchini and red pepper lasagna

Total: 1.25 hrs – 8 servings

12 cooked lasagna noodles
1 (8 oz.) can Schnucks tomato sauce
1 large zucchini, thinly sliced
1 large yellow squash, thinly sliced
1 package (16 oz.) Schnucks ricotta
2 cups baby spinach
2 red peppers, cut into strips
1 (28 oz.) can Schnucks crushed tomatoes
2 (8 oz.) balls fresh mozzarella, sliced basil for garnish

  1. Preheat oven to 350 degrees.
  2. Spread half of the tomato sauce on the bottom of a 9×13-inch baking dish. Layer 3-4 lasagna noodles on top. Layer half of the sliced squash and dollop half of the of ricotta overtop. Layer 1 cup of spinach and drizzle 1 cup crushed tomatoes on top.
  3. Layer 3-4 more lasagna noodles and add half of the red pepper strips, half of the mozzarella and top with 1 cup crushed tomatoes. Add another layer of noodles, top with remaining squash, remaining ricotta and spinach. Drizzle with 1 cup crushed tomatoes. Add final layer of noodles. Top with remaining red peppers, mozzarella, crushed tomatoes and tomato sauce.
  4. Bake covered for 20 minutes then remove foil and bake another 20 minutes or until edges are bubbly and cheese is melted. Remove from oven and let rest for 10-15 minutes before cutting and serving. Top with basil if desired.

Variations: Adding onion, shredded carrot, mushrooms or your favorite cooked ground meat.

Per serving: 431 Cal; 19g Fat 11g (Sat); 26g Pro; 40g Carb; 6g Fiber; 670mg Sodium; 63mg Chol

Check out more recipes
Ham and Tomato Quiche

Total: 60 min – 6 servings

1 tbsp. butter
½ medium yellow onion, chopped
2 cloves garlic, minced
4 eggs, lightly beaten
1 cup half-and-half or milk
¼ tsp. salt and pepper
½ tsp. dry mustard
1½ cups diced ham
1½ cups shredded Swiss cheese
¼ cup fresh thyme or parsley, chopped
½ cup cherry tomatoes, halved or
1 large tomato, thinly sliced
1 precooked pie crust

  1. Preheat oven to 375 degrees. Melt butter in skillet over medium-high heat. Cook onion and garlic until soft. Remove from heat and let cool slightly.
  2. In a large bowl, whisk together eggs, half-and-half, salt, pepper and dry mustard. Stir in onions, ham, cheese and herbs.
  3. Pour filling into pie crust, carefully add tomatoes and set on a baking sheet.
  4. Place in oven and cook for 45-50 minutes or until set and slightly golden. If crust begins to brown too quickly, cover edges with foil. Remove from oven and let cool slightly before cutting into wedges. Serve warm or at room temperature.

Per serving: 421 Cal; 27g Fat 13g (Sat); 21g Pro; 22g Carb; 2g Fiber; 820mg Sodium; 169mg Chol

Check out more recipes
Creamed Asparagus with Baked Eggs

Total: 30 min – 8 servings

2 tbsp. butter
1 bunch asparagus, cut into
1-inch pieces
2 cloves minced garlic
2/3 cup heavy whipping cream
2 tbsp. sliced chives
2 tsp. chopped fresh dill
½ tsp. kosher salt
¼ tsp. black pepper
6 eggs
½ lb. bacon, cooked and crumbled

  1. Preheat oven to 425 degrees. Add butter to ovenproof skillet and sauté asparagus and garlic over medium heat until asparagus is crisp-tender, about 2 minutes.
  2. Add cream, chives, dill, salt and pepper. Bring to a simmer over medium-low heat. Remove from heat and carefully break eggs into cream mixture or pour mixture into oven safe-dish, then crack eggs on top; do not stir.
  3. Bake in preheated oven until whites are set and yolks are at desired degree of doneness, 6 to 8 minutes. Sprinkle with bacon and more herbs, if desired. Serve immediately.

Per serving: 217 Cal; 18g Fat 9g Sat); 11g Pro; 4g Carb; 1g Fiber; 476mg Sodium; 169mg Chol

Check out more recipes
X