Sweet Potater Tots

January 31, 2019 | By
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Sweet Potater Tots
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 36
 
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 400 degrees F. Bake the sweet potatoes directly on the oven rack until tender, about 50 minutes. Let cool completely.
  2. 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.
  3. 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.
  4. Meanwhile, mix the mayonnaise and Sriracha in a small bowl. Serve on the side for dipping.
 

Baked Chicken Breast with Honey Mustard Sauce

January 24, 2019 | By
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Baked Chicken Breast with Honey Mustard Sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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)
Instructions
  1. Preheat oven to 400°F | 200°C. Lightly grease a baking tray / sheet with oil and line with foil or parchment paper.
  2. Combine the oil, honey, mustards, garlic, lemon juice and paprika in a small bowl to combine well.
  3. 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.
  4. 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.
  5. Cover with foil and allow to rest for 10 minutes to allow the juices to settle before serving.
  6. Garnish with parsley and serve immediately with lemon wedges.

Pineapple Chicken Stir Fry

January 17, 2019 | By
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PINEAPPLE CHICKEN
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 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
Instructions
  1. 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.
  2. Cook the chicken for 6-8 minutes, stirring occasionally, until chicken is cooked through.
  3. 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.
  4. In a small bowl, whisk together the pineapple juice, soy sauce, chicken broth, hoisin sauce and brown sugar.
  5. Add the sauce mixture to the pan and bring to a simmer.
  6. Mix the corn starch with 1 tablespoon of cold water; stir until smooth.
  7. 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.
  8. Sprinkle with sesame seeds and green onions, then serve
 

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