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| | Nian Gao (Baked Sweet Potato Sticky Rice Cakes)Recipe from Christopher TanAdapted by Clarissa WeiYIELD 24 to 42 nian gao, depending on pan sizeNian gao is a homonym for the Chinese phrase “nian nian gao sheng,” which means increasing prosperity year after year. It is a dish indigenous to southern China in sweet and savory forms, and traveled with the diaspora to southeast Asia. This modern spin on classic nian gao comes from the food writer Christopher Tan, who wrote a book on Singaporean pastries titled “The Way of Kueh.” He incorporates coconut milk, butter and mashed sweet potato into this nian gao for richness. The rice cake is usually steamed, but Mr. Tan bakes the batter in small molds for the contrast of a fudgy inside and crisp outside. The key to a smooth texture that stays soft after baking is resting the wet glutinous rice dough overnight. —Clarissa Wei1 ½ cups/292 grams glutinous rice flour, preferably Erawan brand1 pound/450 grams orange or purple sweet potatoes1 ¼ cups/280 grams full-fat coconut milk¾ cup plus 2 tablespoons/175 grams granulated sugar½ teaspoon fine salt2 ½ tablespoons/35 grams unsalted butter, at room temperature⅓ cup/40 grams tapioca starch1 large egg Canola oil, for greasing panCombine the glutinous rice flour and ¾ cup/180 grams water in a bowl to form a dough. Cover tightly and refrigerate for at least 6 hours and up to 24 hours.Heat oven to 400 degrees. Wash and scrub the sweet potatoes and pat it dry thoroughly with a clean kitchen towel. Poke holes all over the sweet potatoes with a fork. Bake on a foil-lined pan until a fork can pierce it with no resistance, 40 to 50 minutes.When cool enough to handle, peel off the skin. Pass the sweet potato through a ricer or mash with a fork. Measure out 1¼ cups/320 grams of the mashed sweet potato. (Reserve any remaining for another use.)Heat oven to 350 degrees.Combine coconut milk, sugar and salt in a large saucepan. Set the saucepan over medium-low heat, and whisk until the sugar dissolves and the mixture is hot but not boiling, about 10 minutes. Remove from the heat and add the butter, stirring until it melts. Mix in the sweet potato mash, followed by the tapioca starch, then add the refrigerated wet glutinous rice flour gradually in chunks, whisking as you go. Add the egg and whisk until smooth.Heat 1 or more kuih bahulu pans in the oven until very hot, 7 to 8 minutes. If you don’t have a kuih bahulu pan, a decorative cakelet pan or mini muffin tin made out of cast iron or aluminum works (see Tip). The batter yields 24 to 42 nian gao, depending on the size of the hollows; work in batches if needed (see Tip). Remove the pan from the oven and, using a silicone or pastry brush, lightly and quickly brush its hollows with oil. Stir batter, then quickly pour it into the hollows, filling them 80 to 90 percent full.Bake on the center rack until golden brown on top and a toothpick inserted into the center of one emerges moist and sticky, but with no pasty raw batter on it, 20 to 40 minutes. The exact baking time will vary depending on the size and heft of your pan.Use a wooden skewer or butter knife to pry out and remove the nian gao from the pan. If the pan was properly heated and oiled, the nian gao will not stick. If needed, repeat with the remaining batter. If the pan cools off too much while you are removing a batch of nian gao, heat it for a couple of minutes in the oven before baking the next batch.These nian gao are best served slightly warm while the edges are still crisp and the centres are soft and chewy. They are best the same day they are made. You can keep leftovers in a covered container in the refrigerator and steam, pan-fry or microwave them to reheat the next day, but they will not completely recover their freshly cooked texture.TipThese are traditionally made in brass kuih bahulu pans, but this recipe can be made in oven-safe cast iron molds, takoyaki pans, tartlet molds or mini muffin tins. Decorative cakelet pans are also great because they’re festive. The batter bakes more quickly in thicker metal pans, which also yield a darker crust.https://cooking.nytimes.com/recipes/1022904-nian-gao-baked-sweet-potato-sticky-rice-cakes?campaign_id=58&emc=edit_ck_20220124&instance_id=51140&nl=cooking®i_id=110040280&segment_id=80590&te=1&user_id=e6840de290b88e42cd39d91105b022b2Tags:asian, coconut milk, rice, sweet potato Rumford Southern Sweet Potato Biscuits Recipe - Old Cookbook ShowToday we look at a recipe from one of our old cookbooks for Southern biscuits made with sweet potato. In this time period potato biscuits were popular, and sweet potato biscuits especially so. The potato make a super light and soft biscuit, even if you have the 'wrong' flour.Ingredients:3 cups flour6 teaspoons Rumford Baking Powder1 teaspoon sugar1 teaspoon salt 4 tablespoons shortening1 cup mashed cooked sweet potatoAbout 1 cup milkMethod:Sift the flour, baking powder, sugar, and salt together, cut in the shortening, add the potatoes, then the milk gradually, and mix to a soft dough.Turn onto a floured board and roll out one-half inch thick, cut into biscuits, place on a baking sheet and bake twelve to fifteen minutes in a hot oven.https://www.youtube.com/watch?v=8EiBuY3j3rcnote - makes more than 12 soft biscuitsTags:bread, side dish, sweet potato YAM SPICE SUPERHERO MUFFINSGluten-free // vegetarian (Makes 12 muffins) 2 cups almond flour or almond meal1½ cups rolled oats1 teaspoon baking soda1 teaspoon ground cinnamon½ teaspoon fine sea salt½ cup chopped walnuts or pecans (optional)3 eggs2 cups grated peeled sweet potato or yam (about 2)1⁄3 cup maple syrup or honey4 tablespoons (½ stick) unsalted butter, melted (sub 3 tablespoons virgin coconut oil for dairy free)2 tablespoons grated fresh gingerPosition a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper liners.In a large bowl, combine the almond flour, oats, baking soda, cinnamon, salt, and walnuts (if using).In a separate bowl, whisk together the eggs, sweet potato, maple syrup, melted butter, and ginger. Add the wet ingredients to the dry ingredients and mix until just combined. The batter will be thick.Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffins are nicely browned on top and a knife inserted into the center of a muffin comes out clean, 30 to 35 minutes.Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer for up to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30 seconds.Recipe from RISE & RUN by Shalane Flanagan and Elyse Kopecky.Tags:gluten free, muffins, nuts, sweet potato SUPERHERO MUFFIN 2.0MAKES 12 MUFFINS (OR 24 MINI MUFFINS)GLUTEN-FREE: Use certified GF oats. // VEGETARIAN // DAIRY-FREE //Our original Superhero Muffin recipe from Run Fast. Eat Slow. wins the award for most Instagram posts.It started a #superheromuffin movement, and for good reason. Superhero Muffins can now be spottedat running events across the country. They’ve become a popular go-to breakfast and snack amongendurance athletes.We’ve taken the original fan-favorite recipe and revamped it. It’s now made with fewer ingredients andis less expensive (less almond flour) and easier to make (using just one bowl). This variation is also dairyfree and slightly less sweet than the original. If you prefer a sweeter muffin, include the chocolate chips.This doesn’t mean we’ve abandoned our first Superhero baby or love it any less. Our Superhero 2.0 isjust the evolution of the movement.1 cup grated zucchini (about 1 medium)1 cup grated peeled sweet potato or yam (about 1 medium)3 eggs1⁄3 cup maple syrup or honey¼ cup virgin coconut oil, melted1½ cups rolled oats1 cup oat flour1 cup almond flour or almond meal1⁄3 cup chopped walnuts or chocolate chips (optional)2 teaspoons ground cinnamon1 teaspoon baking soda¾ teaspoon fine sea salt½ teaspoon ground nutmeg, cardamom, or ginger1. Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standardmuffin tin or a 24-cup mini-muffin tin with paper liners.2. In a large bowl, combine the zucchini, sweet potato, eggs, maple syrup, and melted coconut oiland whisk thoroughly to combine.3. Add the oats, oat flour, almond flour, walnuts (if using), cinnamon, baking soda, salt, andnutmeg. Stir with a rubber spatula until combined; the batter will be thick.4. Spoon the batter into the prepared muffin cups, filling each to the brim. Bake until the muffinsare nicely browned on top and a knife inserted into the center of a muffin comes out clean, 25to 30 minutes for large muffins or 20 to 25 minutes for mini muffins.5. Store leftover muffins in an airtight container in the fridge for up to 1 week or in the freezer forup to 3 months. Reheat in the oven at 300°F for 10 minutes or microwave on low power for 30seconds.Recipe from RISE AND RUN by Shalane Flanagan and Elyse Kopecky.Tags:#superheromuffin, gluten free, muffins, sweet potato, zucchini Sweet Potato Shepherd's PieServings: 4Ingredients for the Sweet Potato Topping:1 ½ pounds (about 2 large sweet potatoes), cubed (about 6 cups cubed)1 tablespoons butter (ghee or coconut oil can be used)1/2 teaspoon chili powder½ teaspoon ground cumin1/4 teaspoon sea salt (more to taste)Ingredients for the Filling:1 pound ground turkey or chicken1 small yellow onion, diced2 medium carrots, diced1 small green or red bell pepper, diced½ pound cremini or button mushrooms, sliced ¼ inch thick4 garlic cloves, minced2 tablespoons tomato paste1 teaspoon chili powder1 sprig fresh rosemary, leaves roughly chopped or 1/2 teaspoon dried rosemary1/2 teaspoon sea salt (more to taste)1/4 cup waterfreshly ground black pepper, to tasteProcedure:Preheat the oven to 375°F.Steam or boil the sweet potatoes until they are fork tender, approximately 15 minutes.Heat a 12 inch cast iron or oven safe skillet over medium high heat. Place the ground turkey in the skillet and cook, using a wooden spoon or spatula to break up the turkey, until browned, about 5 minutes.Stir in the onion and carrots and cook for 7 to 9 minutes or until the onions turn translucent and the carrots soften slightly. Add the bell pepper, mushrooms and garlic and cook for a further 10 minutes until the mushrooms have cooked down.Add the tomato paste, chili powder, rosemary, salt, and black pepper and stir to combine. Cook until the tomato paste turns a deep, dark maroon then stir in the water. Taste and adjust seasoning as needed. Lower the heat to medium while you make the topping.In the bowl of a food processor or a large mixing bowl, combine the cooked sweet potatoes, butter, chili powder, cumin and salt and process or smash until smooth. Taste and adjust seasoning as needed.Spread the sweet potatoes over the top of the turkey mixture and bake for 25 to 30 minutes or until the sweet potatoes have browned in spots.https://withhomemade.com/pages/sweet-potato-shepherds-pie?_kx=6uuQhL31IhtqtMn8ri1M_RcWFywH0jvsPf0LSGJMRJP8fSJGYM2EWz7YF-6Wq5fP.Wd5NGATags:chicken, pie, sweet potato, turkey SWEET POTATO AND BLACK-EYED PEA STEWndambe (pronounced NAM-bay), a stew of black-eyed peas, tomatoes and onion, is found throughout Senegal, often with bits of lamb or beef added. We speed cooking time by using canned black-eyed peas in place of dried, making it an option for a weeknight dinner. Serve with rice or fonio, or do as they do in Senegal—mashed slightly and spread over a split baguette.6 servings2 tablespoons coconut oil, preferably unrefined1 large yellow onion, choppedKosher salt and ground black pepper4 medium garlic cloves, minced1-2 Fresno OR jalapeño chilies, stemmed and sliced into thin rings15 1/2 ounce can black-eyed peas, rinsed and drained1 bay leaf1 pound sweet potatoes, peeled and cut into ½-inch cubes1 pound ripe tomatoes, cored and chopped1/2 cup chopped fresh flat-leaf parsley1 tablespoon lemon juice, plus lemon wedges, to serve In a large pot over medium, heat the coconut oil until shimmering. Add the onion and ¼ teaspoon each salt and pepper, then cook, stirring occasionally, until softened and light golden brown, 7 to 10 minutes. Stir in the garlic and chilies, then cook until fragrant, about 30 seconds. Add the black-eyed peas, bay leaf and 4 cups water. Bring to a simmer over medium-high, then reduce to medium and cook, uncovered and stirring occasionally, until the flavors meld, about 15 minutes. Stir in the sweet potatoes and ½ teaspoon salt. Cover, reduce to medium-low and cook until the sweet potatoes are tender, about 10 minutes. Off heat, remove the bay, then stir in the tomatoes, parsley and lemon juice. Taste and season with salt and pepper. Serve with lemon wedges alongside.Tip: Don't use neutral-flavored oil in place of the coconut oil. Coconut oil, particularly unrefined coconut oil, infuses the stew with a sweet aroma and distinctive flavor.https://www.177milkstreet.com/recipes/sweet-potato-black-eyed-pea-stew?allow_token=b02aa105-f398-47e0-b28e-e5374e630b9b&utm_source=Free%20Recipes%20-%20Non-Members&utm_medium=email&utm_campaign=Free%20This%20Weekend%20-%20NonMembers%20-%20Potato%20Stew%20%282021-12-30%29&_kx=KJiQ_Dz4xv4lOc4Xj_tdMExEnT1JvVSg52u6O1yVncFXkaPrSs55ZSqVVcSrc-IO.Vdqjt7Tags:african, beans, soup, sweet potato Shrimp Toasts, Jerk Spiced Mushroom BlinisIngredients for the Black Sesame Shrimp Toasts:8 ounces (1/2 pound) shrimp, peeled and deveined1/4 cup chopped cilantro2 scallions, finely chopped1 teaspoon grated ginger1/4 teaspoon sesame oil1/4 teaspoon agave1/2 teaspoon kosher salt2 teaspoons cornstarch1 large egg white4 thick slices soft sandwich bread2 tablespoons black sesame seedsvegetable or avocado oil, for cookingIngredients for the Jerk Spiced Mushroom Blinis:For the Sweet Potato Blinis:1 large sweet potato or yam, peeled and diced in ¼ inch pieces1/2 teaspoon kosher salt, plus more to taste2 tablespoons unsalted butter or ghee1/2 cup nonfat milk1 large egg, lightly beaten1/2 cup white whole wheat flour1/2 tablespoon baking powderFor the Jerk Spiced Mushrooms:1/2 tablespoon ground allspice1/2 tablespoon onion powder1/2 teaspoon freshly grated nutmeg1/2 teaspoon ground ginger1/2 teaspoon garlic powder1/4 teaspoon cayenne or ground dried habanero3/4 tablespoon dried thyme2 tablespoons olive oil1 ½ pounds mixed wild mushrooms such as hen of the woods, maitake or oyster, roughly chopped2 tablespoons heavy cream2 tablespoons chives, finely chopped, for garnishkosher salt, to tastefreshly ground black pepper, to tasteProcedure: To make the shrimp toasts: Pour 2 inches of oil into a large saute pan and heat on medium high. Line a tray with paper towels.Using a sharp knife or a food processor, chop the shrimp until it is almost completely minced with just a few larger chunks left. Transfer to a mixing bowl and stir in the cilantro, scallions, ginger, sesame oil, agave, salt, cornstarch and egg white. Stir until everything is evenly combined.Spread the shrimp mixture evenly onto the 4 slices of bread, taking care to go all the way to the edges. Sprinkle the sesame seeds over the top and gently press into the shrimp paste. Cut each piece of bread into 4 triangles.Once the oil is at about 350°F place the triangles, shrimp side down, into the oil and cook until golden brown- about 3 minutes.Carefully flip them and cook for 1 minute more before transferring to the paper towels to drain. Serve while hot.To make the blinis: for the blini batter Bring a large pot of water to a boil. Season with salt and add the sweet potatoes; cook for 10 to 12 minutes until the potatoes are fork tender. Drain and return to the pot (this allows any extra water to evaporate from the residual heat of the pot).Use a masher or fork to smash the potatoes, adding the butter halfway through so that it melts and blends in. Transfer to a mixing bowl and stir in the milk and egg. Add the flour and baking powder and stir until just combined. The batter should be the same consistency as pancake batter so if yours is too thick add a bit of milk to thin it out as needed. Transfer to a piping bag or zip top bag with the corner cut off.To make the mushrooms: Combine all of the spices in a small bowl until evenly combined. You won’t use all of the spice mixture so any leftover may be saved in an airtight container in a cool, dry spot for up to 6 months. Heat the oil in a large saute pan over medium high heat. Once the oil is shimmering add the mushrooms (do this in batches if you are using a smaller pan). Cook without disturbing the mushrooms for 2 to 3 minutes until they have browned. Stir and continue cooking until evenly browned. Season with salt and black pepper to taste.If you are working in batches, transfer the mushrooms to a plate or bowl while you finish cooking. Once all the mushrooms are cooked, place them back in the saute pan.Season the mushrooms with 1 ½ teaspoons of the jerk spice mixture followed by the heavy cream. Stir to combine everything; taste and adjust seasoning as needed. Keep warm while you cook the blinis.Heat a nonstick pan over medium heat. Once the pan is warm (not screaming hot) carefully pipe a half dollar amount of the blini batter in, taking care not to overcrowd the pan. Cook for 2 minutes until the batter has set and the bottom is barely browned. Using a fish spatula or small palette knife (offset spatula), gently flip the blinis and cook for an additional 2 to 3 minutes. Transfer to a plate.Top the blinis with the warm mushroom mixture and garnish with chopped chives. https://withhomemade.com/pages/new-years-toasts-cocktails-and-apps?utm_source=12.30.21%20-%20SPG%20-%20NY%20Toast&utm_medium=email&utm_campaign=Class%20Reg%20Confirm%20Email%20with%20Details%20%28X2n8V6%29&_kx=6uuQhL31IhtqtMn8ri1M_RcWFywH0jvsPf0LSGJMRJP8fSJGYM2EWz7YF-6Wq5fP.Wd5NGATags:appetizer, mushrooms, seafood, sweet potato Candied Sweet Potato and Toasted Walnut Cookiesmakes 27Recipe notes: If you have two baking sheets, you can alternate them for baking, using one of the sheets to bake the first and third batches. Make sure the baking sheet has completely cooled before reusing. The dough can be portioned and refrigerated in an airtight container or bag for up to 2 weeks or frozen for up to 1 month. If freezing, place on a baking sheet to freeze completely before transferring to a container. The glazed sweet potatoes can be refrigerated for up to 1 week before you make the dough.The baked cookies can be stored in an airtight container for up to 3 days at room temperature, or frozen for up to 1 month.For the sweet potatoes: 12 ounces (340 grams) sweet potatoes, peeled and cut into 1/4-inch dice 2 tablespoons olive oil 2 tablespoons honeyFor the cookies: 2 cups (240 grams) coarsely chopped walnuts, divided 16 tablespoons (2 sticks/226 grams) unsalted butter, softened, plus more for greasing the pans 3 cups (375 grams) all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1/2 teaspoon fine sea or table salt 1 1/2 cups (330 grams) packed dark brown sugar 2/3 cup (135 grams) granulated sugar 2 large eggs, at room temperature 2 teaspoons vanilla extract 1/4 teaspoon almond extractFor the icing: 3/4 cup (95 grams) unsifted confectioners' sugar 1/2 cup (120 milliliters) heavy cream 4 teaspoons ground cinnamon, preferably Saigon 2 teaspoons maple syrup, honey or light corn syrupMake the sweet potatoes: In a medium nonstick skillet over medium heat, combine the sweet potatoes and olive oil. Cook, stirring frequently, until the sweet potatoes are tender but not mushy (you should still be able to identify each cube), 5 to 6 minutes. Stir in the honey and cook until the honey reduces and glazes the sweet potatoes, about 2 minutes. (Be careful not to let them brown, as they will burn quickly once that starts to happen.) Transfer to a plate and let cool completely. The sweet potato cubes should look like shiny little jewels. Make the cookies: Position a rack in the middle of the oven and preheat to 350 degrees. Place the chopped walnuts on a rimmed baking sheet and toast for 8 to 10 minutes or until fragrantly nutty, shaking the pan halfway through. Transfer to a bowl or plate and let cool completely; turn off the oven. (Alternatively, you may toast the nuts on the stovetop in a dry skillet over low heat.)Grease 3 large, rimmed baking sheets with butter (see recipe notes).In a medium bowl, whisk together the flour, baking soda, baking powder and salt until thoroughly combined.In the bowl of a stand mixer fitted with the paddle attachment, or using a large bowl and a handheld mixer, combine the butter and brown and granulated sugars. Starting the mixer on low speed and gradually increasing to medium, beat just until smooth and slightly paler in color. (The mixture does not need to be light and fluffy.) Scrape down the sides and bottom of the bowl. Still on medium speed, add the eggs one at a time, ensuring each is completely incorporated before adding the next. Beat in the vanilla and almond extracts. Scrape down the bowl again. Reduce the mixer speed to low and add the flour mixture 1/4 cup at a time, then add the glazed sweet potatoes and 1 cup (120 grams) of the toasted walnuts, mixing just until combined, to avoid overworking the dough. Give the dough one last stir by hand using a flexible spatula to ensure everything is incorporated.Using a No. 20 disher or tablespoon measure, scoop out heaping 3-tablespoon portions of dough, each weighing around 60 grams (2 ounces), and form them into 1 1/2-inch balls. Arrange them on one of the baking sheets, positioning them tightly so they all fit, cover with parchment paper and refrigerate until firm, about 2 hours.When ready to bake, position the rack in the middle of the oven and preheat to 375 degrees. Transfer a third of the dough balls to one of the other two baking sheets, arranging them in 3 rows of 3, and return the remaining dough balls to the refrigerator. Bake for 12 to 14 minutes, or until the cookies are brown and firm on the edges but still give a little when pressed in the center. They should spread to about 3 3/4 to 4 inches in diameter. Immediately transfer the cookies to a cooling rack and press a few walnuts from the remaining 1 cup (120 grams) of nuts onto each cookie. Repeat with the remaining dough balls and baking sheets, baking one sheet at a time. Let the cookies cool completely.Make the icing: In a medium bowl, whisk together the confectioners’ sugar, cream, cinnamon and maple syrup until smooth with no visible lumps of sugar. Pour the icing into a piping bag, or use a zip-top plastic bag and cut a small hole at the corner. Drizzle the icing back and forth across the cookies to create a zigzag pattern, or make a spiral or other pattern of your choice. Serve, or allow the icing to harden for 15 to 20 minutes before serving.Per cookieCalories: 285; Total Fat: 15 g; Saturated Fat: 6 g; Cholesterol: 38 mg; Sodium: 118 mg; Carbohydrates: 37 g; Dietary Fiber: 2 g; Sugar: 23 g; Protein: 4 ghttps://www.washingtonpost.com/food/2021/12/01/sweet-potato-cookie-recipe/Tags:cookies, dessert, nuts, sweet potato Honey Mustard Chicken by BROOKE CAISON Creating a meal in one pan is a delicate dance involving cooking time, temperature, and flavor. One you master that dance, you’ll see that you can customize/improvise a bit. Plus, doing as few dishes as possible is a joyful feeling.Chicken thighs are certainly the juiciest and most flavorful part of the chicken, but they also take the longest to cook. Trimming the thighs and searing the skin before roasting speeds up the cooking, and allows the excess skin fat to render – meaning you won’t have that fat collecting in your skillet later. Adding cilantro stems to the dressing and reserving the leaves for garnish means extra-fresh cilantro flavor without any wilted green leaves. Stems stand up to high heat better than their leafy counterparts. This would work well with any tender-stemmed herb. If a heartier herb is preferred (oregano is an awesome swap out!), skip the stems and add all of the herbs to the dressing.YIELDS: 4 Kosher salt2 tbsp. honey1/4 c. Dijon mustard1 clove garlic, minced or grated1/2 tsp. lime zest1 tbsp. chopped fresh cilantro leaves, stems reserved2 tbsp. extra-virgin olive oil7 oz. Brussels sprouts, halved if large1 shallot, peeled and quartered1 1/2 lb. bone-in, skin-on chicken thighs (about 4 thighs, 6 ounces each)1 small sweet potato, about 7 oz, cut into ½” cubes 1 small1 jalapeño pepper, halved lengthwise, cut into ½” semi circlesKosher saltFreshly ground black pepper Adjust oven rack to center position and preheat the oven to 425°.In a medium bowl, whisk until combined honey, Dijon, garlic, lime zest, 1 tablespoon of cilantro stems, and 1 teaspoon of oil. Transfer half of the dressing to a separate small bowl. (This will be used for the chicken).Add the Brussels sprouts, shallots, and ½ teaspoon of salt to the remaining dressing in the medium bowl and toss together so everything is coated.Place each chicken thigh skin-side down on a cutting board, making sure to unfold the excess flaps of skin. Trim the extra skin from around the edge of the meat so that it only hangs over about ½”. Thoroughly pat each piece dry with a paper towel, and season each piece on both sides with a pinch of salt and a few grinds of black pepper.In a large cast iron pan, heat 1 tablespoon of oil over medium-high heat until the oil shimmers. Place the thighs skin-side down, and cook undisturbed for 5 minutes. After 5 minutes, rotate each piece to ensure the fat is evenly rendered from the skin, and cook for an additional 5 minutes. (The skin should be a deep golden brown.) Transfer the chicken to a plate. Drain the fat from the pan and wipe clean.In a small bowl, combine the sweet potatoes, jalapeños, and remaining teaspoon of oil. Season with a few pinches of salt, and pepper.Return the pan to medium heat and add 1 teaspoon of oil until it shimmers.Arrange the vegetables in the pan so that the Brussels sprouts are face down around the outside edge. Next, create a ring of the sweet potatoes and jalapeño. Finally, arrange shallots, cut-side down, in the center. Place the chicken thighs on top of the sweet potatoes, jalapeño, and shallots, skin side up. Avoid covering the outer layer of Brussels sprouts to help keep them from steaming and getting too mushy.Transfer the pan to the oven, and roast for 15 minutes,. The Brussels sprouts should have a deep brown coloring on their cut surface. Remove pan from the oven and brush the tops of the chicken thighs with remaining dressing. (For extra crispy skin, brush the marinade on the underside of each piece of chicken instead of on top.) Roast for an additional 5 minutes, remove from the oven, and top with chopped cilantro. https://www.delish.com/cooking/recipe-ideas/a38285301/honey-mustard-chicken-recipe/Tags:chicken, condiment, greens, sweet potato Sweet potato basque cheese cake 18cm × 9cm Rectangular (loaf pan)makes a 2 layer cake A. Sweet potato (steamed) 150gA. butter (keep at room temperature) 15gA. Fresh cream (keep at room temperature) 10gCream cheese (keep at room temperature) 150ggranulated sugar 50gB. 1 eggB. Cream 100gB. Soft flour 1/3 teaspoonHow to make:1. Preheat the oven to 240 ° C and put a cooking sheet on the mold.2. Put A in a bowl and mix the whole with a spatula until the shape of Anno potatoes remains a little.3. In a separate bowl, add cream cheese and granulated sugar, mix well, add B and mix well.4. Put (2) in the mold, level it, pour (3) on top, and bake in the oven for 25 minutes.5. Take it out of the mold, and when the heat is removed, cool it in the refrigerator to complete itTags:cake, cream cheese, dessert, sweet potato Previous 10 EntriesTop of Page | | 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