Sweet Potater Tots
- 1½ pounds medium sweet potatoes (about 3 potatoes), pricked with a fork
- Cooking spray
- 4 cups finely crushed sweet potato chips
- ¼ cup grated onion
- 2 tablespoons unsalted butter, at room temperature
- 1 large egg
- Kosher salt and freshly ground pepper
- ½ cup mayonnaise
- 2 tablespoons Sriracha (Asian chile sauce)
- Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely.
- Coat a baking sheet with cooking spray. Peel the sweet potatoes, transfer to a large bowl and mash. Stir in 1½ cups crushed chips, the onion, butter and egg. Add ½ teaspoon salt, and pepper to taste; stir until combined.
- Spread the remaining 2½ cups crushed chips in a shallow dish. Scoop about 1 tablespoon of the sweet potato mixture into your hands and shape into a small 1-inch-long cylinder. Repeat to make about 36 cylinders. Roll in the crushed chips to coat on all sides and arrange on the prepared baking sheet; spray with cooking spray. Bake, rotating the pan halfway through, until crisp and golden, about 30 minutes. Season with salt.
- Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.
Baked Chicken Breast with Honey Mustard Sauce
- 4 tablespoons olive oil
- 3 tablespoons honey
- 2 tablespoons whole grain mustard
- 1 tablespoon smooth and mild Dijon mustard
- 4 cloves garlic, peeled and minced
- 1-2 tablespoons fresh lemon juice
- ½ teaspoon paprika
- 2 pounds (1 kg) boneless skinless chicken breasts, (4 large chicken breasts)
- Salt and cracked black pepper, to season
- 2 tablespoons fresh chopped parsley, to garnish (optional)
- Lemon wedges, to serve (optional)
- Preheat oven to 400°F | 200°C. Lightly grease a baking tray / sheet with oil and line with foil or parchment paper.
- Combine the oil, honey, mustards, garlic, lemon juice and paprika in a small bowl to combine well.
- Place the chicken onto the prepared baking sheet (tray). Season generously with salt and pepper. Spoon ¾ of the honey mustard mixture evenly over the chicken and spread evenly all over each breast. Pour ¼ cup water onto baking sheet to prevent burning, creating a sauce while baking.
- Bake until cooked through (about 20-30 minutes, depending on the thickness of your chicken breasts). Spoon the remaining sauce over each breast and broil (or grill) for a further 3-4 minutes on medium-high heat to brown the chicken and caramelise the edges.
- Cover with foil and allow to rest for 10 minutes to allow the juices to settle before serving.
- Garnish with parsley and serve immediately with lemon wedges.
- 2 teaspoons vegetable oil
- 1 pound boneless skinless chicken thighs cut into 1 inch pieces
- 1 red bell pepper seeded. cored and cut into 1 inch pieces
- 1 cup pineapple chunks fresh or canned
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- ¾ cup pineapple juice
- ¼ cup low sodium soy sauce
- ⅓ cup low sodium chicken broth
- ⅓ cup hoisin sauce
- ¼ cup brown sugar
- 2 teaspoons corn starch
- 2 teaspoons sesame seeds
- 1 tablespoon sliced green onions
- salt and pepper to taste
- Heat the oil in a large pan over medium high heat. Season the chicken with salt and pepper to taste and add to the pan.
- Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
- Add the red bell pepper and pineapple to the pan and cook for 4-5 minutes or until tender. Add the ginger and garlic and cook for 30 seconds more.
- In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
- Add the sauce mixture to the pan and bring to a simmer.
- Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
- Add the cornstarch mixture to the pan and stir to combine. Bring to a boil and cook for 1 minute or until sauce has just thickened.
- Sprinkle with sesame seeds and green onions, then serve