I had sweet potatoes, cabbage, chestnuts, one homemade turkey chorizo link and chimayo chili powder that needed to be used so this is what it became. It did come out delicious……I’m so glad I thought of using the chimayo chili powder…..It has a unique delicious taste. It’s almost raisin-ee and also almost chocolate-ee.It is also smoky, and has a mild delicious heat. Chimayo chili powder is hard to find. You have to look it up on-line and find it. Serving size is always difficult to judge. I’d say that this makes either 4 small side orders or two meals…..so I’ll round it to three servings.

Ingredients for around three servings

1 lb sweet potatoes – peeled, diced (around 3/4 inch I used two different types of sweet potatoes but it doesn’t matter)

1/2 medium cabbage – core removed, diced (around 1 inch)

1/4 cup extra virgin olive oil

sea salt – to taste

fresh ground black pepper – to taste

2 1/2 oz chorizo

3.5 oz packaged cooked peeled chestnuts – slightly chopped

1 lemon – just the fresh squeezed juice

1 Tablespoon chimayo chili powder

Directions

Set oven to 400 degrees F.

Sweet potato cubes and cabbage cubes go on sheet pans. Spray or sprinkle generously with olive oil. Then salt and pepper them to taste.

This goes on the middle rack of your pre-heated 400F oven until the cabbage is crispy and the sweet potatoes start to brown. In my oven this took around 25 minutes but all ovens differ.

While the vegetables are roasting heat up your chorizo in a fry pan on medium-high heat. If yours has casing squeeze it out of the casing and cook it up. Then toss in the chestnuts. Take off heat and set to the side.

In a small mixing bowl combine the lemon juice, honey, and chimayo chili powder.

In a large bowl toss the cooked sweet potatoes, cabbage, with the chorizo, chestnuts, and small bowl of lemon hot honey with chimayo chili.

Serve and ENJOY!!!!!

This recipe method was adapted from Food Network Magazine. I cut out the coffee, cut back a little on the sugar, and added more chocolate, rounded some things. This was my latest spin on this recipe. This is a recipe that is not to skip. It’s one of the biggest crowd pleasers ever.

In case you didn’t know….Pots de Creme is the ultimate chocolate pudding. If you like chocolate pudding then you will LOVE chocolate pots de creme. I tried this dessert for the first time at a small French Bistro Restaurant that used to be in business called Amuse Bouche. As soon as I tasted it I had to learn how to make this dessert. Most methods require a hot water bath in your oven that can be dangerous. The Food Network method is brilliant. On the stovetop you thicken your milk, cream and yolk mixture and then add your chocolate and blend till smooth. This is best done with a stick blender. You pour into cups. Chill over night and you have incredibly rich, smooth, chocolaty, FORKING AMAZING pots de creme. You can top with a little whipped cream if you desire. I do very small servings for this because it is very rich and satisfying……but you might want larger servings. For me this made 20 small servings. For you this might make 10 servings if you do them in coffee cups like they are normally done…..so I will round the servings to 15. This freezes perfect. When you thaw from frozen it still seems fresh made.

Ingredients for around 15 servings

12 oz semi sweet chocolate chips

12 oz 60% cacao bittersweet chocolate chips

4 oz milk chocolate chips

3 cups whole milk

2 cups heavy cream

12 egg yolks – beaten

10 Tablespoons sugar

1/2 teaspoon sea salt

Directions

In a sauce pot on medium-ish heat (just slightly more than medium) add the milk, cream, beaten yolks, sugar, and sea salt. Whisk or blend. Occasionally whisk until thickened and then take off the heat and add the chocolate. Blend till smooth and pour in cups. When they cool down to room temperature refrigerate over night.

You might want to serve with a dab of whipped cream. (1/2 cup heavy cream blended with 1 Tablespoon 10x sugar is very good for whipped cream but I find that for a crowd people enjoy playing with the canned stuff more)

It’s so rich and so smooth and so CHOCOLATEY!

A Special THANKS!! to Food Network Magazine so I could come up with what I got here.

ENJOY!!!!!