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Swiss Chard and Sweet Potato Casserole

Swiss Chard and Sweet Potato Casserole


Swiss Chard and Sweet Potato Casserole

With Goat Cheese and Balsamic Vinegar

1 bundle of Swiss Chard

3 Sweet Potatoes

A 8oz package of Goat Cheese - the flavored kinds are nice if you’re into that extra flavor

2 cloves of Garlic (mashed)

2 Shallots (cut up)

Balsamic Vinegar

Olive Oil

1 tsp Red Pepper Flakes

Salt and Pepper

Serves 6ish

-Preheat oven to 400 degrees. Stab the sweet potatoes a couple times with a fork so they don’t explode in the oven. Stick them in there for like 45 minutes or until they’re tender.

-Once cooled, peel the potatoes into a big bowl. Mash them badies up until they’re lumpy smooth, then add 3/4 package of goat cheese.

-Add the red pepper flakes and salt and pepper to taste. Mash that shit up! You can leave this aside while you cook the swiss chard.

-Peel the green part from the stem of the swiss chard and set aside. In a cast iron skillet heat up a couple a table spoons of olive oil. Throw in the garlic, cook until just browning. Throw in the shallots and cook until they’re caramelized. Throw in the greens and cook down until they’re in between fresh and completely wilted. It should only take about 7ish minutes.

-Add a couple of tablespoons of balsamic vinegar into the pan, enough to coat all the greens. It’s gonna steam and splash everywhere, watch your eyeballs.

-In any kind of casserole dish, spread out the potatoes on the bottom. Layer the greens on top. Sprinkle the rest of the goat cheese on top and stick back in the oven for like 10 minutes to warm up again.


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