Having friends for the weekend is always fun as it allows me to be a bit more creative in the kitchen. However my son and guest did not feel my excitement on the new muffins that I was going to prepare for them.
Me: I am going to make chocolate chip sweet potatoes muffins
Son: Sweet potatoes?? Really!! I don’t think that will taste that good, potatoes muffins!!!
Me: You must expand your food repertoire and I would like for you to try them. I know once you bite into one, you will love them.
Friend: I do not like chocolate chip muffins.
Me: You do not like chocolate chip muffins?
Son: my mom can’t have them either as she gave up chocolate for lent, so you are in luck.
Me: I guess it will be sweet potatoes muffins.
Son and Friend: Oh!!
I have not made this very old recipe, which it was handed me down by someone ions ago, was delicious with the chocolate chips, and now without them, I was in unknown territory and had no idea what to expect. Not too sweet, light and just delicious was the final verdict. we enjoyed them also with butter and jam.
We hope you will enjoy them as well as much as we did.
SWEET POTATOES MUFFINS
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
½ teaspoon cinnamon
½ cup orange juice
1/3 cup oil
16 ounces – 2 medium sweet potatoes or yams- cooked in the oven until soft
1 cup chocolate chip
Sanding sugar for decoration
Cook in the oven the sweet potatoes until soft. Remove from the oven and peel them. Place the meat into a dish, smash to reduce to a no chunk pulp and let it cool.
Keep the oven at 400°.
Mix all the flour, baking powder, salt, sugar, cinnamon and chocolate chips if using.
Add to the dry ingredients the orange juice, sweet potatoes, egg and oil and mix well.
Place muffins cups in muffins pan and pour muffins mix up to cup high.
Sprinkle sanding sugar and bake in the oven for 15 to 20 minutes, or until the toothpick comes out clean.
Serve at room temperature.
Posted in Breakfast, Flour, Food, Life, Muffin, Sugar | Tagged Breakfast, chocolate chip, flour, Food, Life, Muffin, Sugar, Sweet Potatoes | 2 Comments »
Brillat-Savarin once said “ Poultry is for the cook what canvas is for the painter”. I truly believe that as I have made more recipes with chicken than any other meats. Last night was no exception.
Thanks to my favorite gentleman, Pete at Personal Gourmet Foods , I always have a well stocked freezer and chicken is a staple, a most. Easy to be creative.
The recipe that follows was created as I was going along. I love lemon chicken and I love leeks in the winter, combining the two was a quick decision.
The relish that was created while cooking from the combination of the two was a great compliment to the chicken. Sweet and tangy.
While I had the oven on, I crushed a couple of garlic cloves, seasoned well the broccolis with olive oil, salt and pepper and place them in a cookie sheet. In the oven they went for 15 minutes while the chicken was finishing cooking.
I hope you will enjoy this meal as much as we did.
Tonight’s January 12, 2014 dinner:
Boneless Chicken with Leeks and Lemons
Roasted Garlic Broccolis
BONELESS CHICKEN WITH LEEKS AND LEMONS
1 whole boneless chicken, skin on
2 medium leeks, white part only thinly sliced
3 lemons: 2 sliced thinly and 1 juice squeezed
3 garlic cloves, peeled and hard end removed
½ cup white wine
Salt and pepper
Preheat oven at 375°.
Butter an ovenproof roasting pan. Cover the bottom of the roasting pan with the thinly sliced lemons and add the thinly sliced leeks over it.
Pat the chicken dry, salt and pepper all over, Place the chicken on top of the leeks. Salt and pepper generously. Add the garlic cloves, juice from 1 lemon and the white wine around the chicken.
Place in the warm oven and lower the heat to 350°.
Check while cooking to make sure that the lemons and leeks do not burn and baste the chicken with juices every 15-20 minutes. Add more wine if needed.
Once the chicken is nice and golden, 45 to 50 minutes and no more juices are running when pierced, remove from the oven and let sit covered for 5 minutes before serving.
Cut into 4 pieces and serve with the leeks and lemons relish.
Posted in Broccoli, Chicken, Cooking Blog, Dinner, Food, Garlic, Leeks, Lemon, Life, wine | Tagged Boneless Chicken, broccoli, Chicken, Cooking blog, dinner, Food, Garlic, leeks, lemon, Life, salt and pepper, wine | Leave a Comment »