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!!!!!

Our local supermarket often has specials on ground turkey. I also happen to have lots of turkey stock in my freezer. I was reading a Vietnamese watercress soup recipe………Then I got the idea to do something Vietnamese Inspired…… So then I read a few Vietnamese meatball recipes. This came out to be a mishmash of my thoughts and what I read. it’s different from the way I’d normally make a meatball. I do note that the meatball raw meat mixture comes out very loose and is impossible to roll into balls. I used my small scooper and didn’t even worry about rolling them. This recipe makes 4 servings.

Ingredient for around 4 servings

1 lb 93% lean ground turkey – meatballs

1/2 cup scallions – sliced thin – meatballs

1 egg beaten – meatballs

1 Tablespoon fish sauce (preferably Red Boat Brand) – meatballs

2 teaspoons ginger – grated – meatballs

1 Tablespoon sugar – meatballs

1 garlic – ground to paste – meatballs

1 Tablespoon lemongrass powder (fresh is better but it’s always rotten at the stores near me. Powdered lemongrass is easy to buy on-line) – meatballs

3/4 teaspoon sea salt – meatballs

1 teaspoon ground white pepper – meatballs

neutral non-stick spray

2 Tablespoons canola oil – soup

1 onion – chopped – soup

4 garlic cloves – ground to paste – soup

6 1/2 cups stock (I used home made turkey but you can use what you want or have) – soup

1/2 small cabbage – chopped – soup

1 Tablespoon sugar – soup

1 Tablespoon rice vinegar – soup

1 teaspoon lemongrass powder – soup

2 teaspoon ginger – grated – soup

1 teaspoon fish sauce – soup

1/2 teaspoon ground white pepper (or to taste) – soup

1/2 teaspoon sea salt (or to taste) – soup

Lime wedges for serving (1/2-one lime)

1/4 cup chopped cilantro

Directions

Set oven to 350 F degrees.

Spray a sheet pan with non stick spray and set to the side.

Put a sauce pot on medium high heat and add the canola oil. When the oil is hot add the onions and cabbage. Lightly cover with foil. Stir occasionally. Cook till vegetables are moist. Add the garlic. Cook till you smell it (around a minute). Then you can add the stock, sugar, vinegar, lemongrass, ginger, fish sauce, salt and pepper. Bring to boil and then reduce to simmer.

Make the meatballs. In a large mixing bowl combine the ground turkey, scallions, egg, fish sauce, ginger, sugar, garlic, lemongrass, salt, and pepper. Mix well. Scoop out 16 balls. This goes on your middle rack of a 360 F preheated oven for 15 minutes or until done.

Serve 4 meatballs per person with soup. Add a lime wedge or two. Top with some fresh cilantro.

ENJOY!!!

Recently Robin Miller’s recipe for crispy parmesan garlic potatoes was in our local newspaper and I thought it looked good and sounded really tasty. Safeway had some really great sales on russet potatoes so I have a bunch of them to cook with. I had to make some changes to Robin Miller’s recipe in a few different ways. One I’m using russet potatoes instead of small red skin potatoes because that is what I have. I also added the seasonings and the cheese to the tops of the potatoes instead of all the seasoning and cheese on one side because that little Emeril Lagasse quote just kept rolling threw my head…….”I dunno where you get your (insert ingredient) ……”Where I get mine it don’t come seasoned on both sides.” So I thought that the potatoes might be a little better if I seasoned them the same on both sides. I also have a fully packed spice cabinet and I make up my own blends of spices so I had to change up the spices since I used my Italian spice blend. In the end this did come out delicious and it is a variation of Robin Miller’s recipe so I have to give her credit. My Italian spice blend makes around twice the amount of seasoning that you need for the recipe. But it is amazing in sauces and on chicken.

Ingredients for around 6 servings

1 Tablespoon sea salt – Italian seasoning

1/2 Tablespoon granulated garlic – Italian seasoning

1/2 Tablespoon granulated onion – Italian seasoning

1 Tablespoon dried basil – Italian seasoning

1 Tablespoon dried oregano – Italian seasoning

1 Tablespoon fennel seeds – Italian seasoning

2 teaspoons ground black pepper – Italian seasoning

1 small Calabrian chili – crushed – Italian seasoning

4 oz unsalted butter

2 pounds potatoes – If using russets Cut Diagonal in thirds and score one side 1/8-1/4 inch deep like a hash mark.

3/4 cup parmesan cheese – grated or shredded (divided in 1/2 cup + 1/4 cup) (it will stick better if grated fine)

2 Tablespoon Italian Seasoning

2 Tablespoons olive oil

1/4 cup scallions – sliced thin

Directions

Set oven to 400 degrees F.

Make the Italian seasoning. In a small bowl combine the sea salt, garlic, onion, basil, oregano, fennel seeds, black pepper, and Calabrian chili. Mix well and set to the side.

The 4oz of butter goes on a baking dish or pan with sides. This goes in the preheated oven until it’s melted and bubbling then take it out.

In a small bowl mix together the parmesan cheese with a heaping Tablespoon of the Italian seasoning. Put at least half on the pan.

Potatoes go on pan score side down. Spray or brush the tops of the potatoes with oil. Add the rest of the seasoned parmesan on top.

This goes on the middle rack for around 40 minutes or until the potatoes are cooked and soft.

Someone thinks they smell very good.

You should let them cool a little before you scrap them off.

A special THANKS!!!! To Robin Miller for her scrumptious recipe so I could make what I got here!