Sweet potatoes, sliced very thinly
Yukon Gold potatoes, sliced
|1 (2 to 3 pound)|
Olive oil, or to taste
Salt and ground black pepper to taste
1 . Stage
Preheat the oven to 400 degrees F (200 degrees C). Grease both the bottom pan and the drip tray of a broiler pan with cooking spray.
2 . Stage
Layer sweet potatoes, potatoes, and onion slices in the prepared bottom pan. Place the drip tray over top.
3 . Stage
Place chicken onto a work surface with the breast facing down. Cut along both sides of the backbone with kitchen shears from top to bottom; remove the backbone. Flip chicken and splay it open. Press firmly onto the breasts with your hands to break the breastbone.
4 . Stage
Brush olive oil over chicken. Season with salt and pepper. Place onto the drip tray of the broiler (the top).
5 . Stage
Roast in the preheated oven until the juices run clear and an instant-read thermometer inserted into the thickest part of the thigh, near the bone, reads 165 degrees F (74 degrees C), about 1 hour.
6 . Stage
Let cool before slicing, about 10 minutes. Serve with potato and onion mixture.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan with cooking spray and line the bottom with parchment paper.
2 . Combine almond flour, butter, sweetener, and vanilla extract in the bowl of a food processor. Pulse until crust mixture has turned into pea-sized crumbs that stick together when squeezed. Transfer mixture to the prepared springform pan and press into a crust covering the bottom of the pan in an even layer.
3 . Bake crust in the preheated oven until edges start to crisp, about 10 minutes. Remove from oven and allow to cool.
4 . Reduce oven temperature to 325 degrees F (165 degrees C).
5 . Combine cream cheese and powdered sweetener in the bowl of a stand mixer. Beat on medium speed until smooth and completely combined. Scrape down sides of the bowl as needed.
6 . Add eggs, one at a time, to the bowl while the mixer is running and beat for 1 minute after each addition until mixture is light and resembles a thick batter. Beat in lemon juice, lemon zest, and 1 teaspoon vanilla extract. Pour batter onto prebaked crust in the springform pan and smooth out the top. Wrap the bottom of the pan with aluminum foil to prevent leaks.
7 . Set aside a handful of raspberries for garnish. Clean food processor and combine remaining raspberries and sweetener in the clean bowl. Pulse until mixture is smooth. Strain raspberry mixture through a mesh strainer into a bowl to filter out seeds. Discard seeds. Using a spoon, add dollops of raspberry puree onto cheesecake batter in the pan. Lightly drag a knife or a toothpick through puree to create a decorative pattern.
8 . Bake cake on the center rack of the hot oven until the sides of the cheesecake are firm and only the center remains slightly jiggly, about 75 minutes.
9 . Remove cheesecake from the oven and run a knife around the inside edge of the pan. Leave cheesecake in the pan and cool on a wire rack until room temperature. Lightly wrap cheesecake, still in the pan, and chill in the refrigerator until firm, 4 to 6 hours or overnight.
10 . Gently run a sharp knife around the inside edge of the pan; unlatch the pan and remove the springform ring, leaving the bottom of the pan in place to serve. Top with reserved berries and any remaining puree.
1 . Fill a microwave-safe mug with milk; stir in brown sugar and vanilla extract.
2 . Heat milk mixture in microwave until almost boiling, about 1 minute. Stir rum into milk mixture and float butter on top; sprinkle with nutmeg.
1 . Bring a large pot of lightly salted water to a boil; add noodles and cook 5 to 7 minutes or until al dente; drain.
2 . Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic; cook until slightly tender. Mix in mushrooms, and continue cooking for 2 minutes. Place steak strips in the saucepan and cook for about 1 minute. Mix in consomme, Burgundy, and lemon juice. Bring to a boil.
3 . In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to a boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking for 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
1 . Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
2 . In a medium bowl, mix together the butter, brown sugar and egg until smooth. Stir in applesauce. Combine the flour, baking soda, salt and pumpkin pie spice; stir into the applesauce mixture until well blended. Spread evenly into the prepared pan.
3 . Bake for 25 minutes in the preheated oven, or until edges are golden. Cool in the pan over a wire rack.
4 . In a small bowl, mix together the confectioners' sugar and margarine. Stir in vanilla and milk until smooth. Spread over cooled bars before cutting into squares.
1 . Mix together garlic powder, poultry seasoning, cayenne pepper, white pepper, and onion powder in a small bowl. Divide spice mixture in half.
2 . Melt butter over low heat in a small skillet. Slowly stir in cream, milk, and 1/2 of the spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat and set aside.
3 . Preheat a grill to high heat.
4 . Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, 8 to 10 minutes. Drain and set aside.
5 . Heat olive oil over medium-high heat in a large skillet. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet and cook until no longer pink in the center and juices run clear, 16 to 20 minutes. Remove from heat and set aside.
6 . Lightly oil grill grate. Cook shrimp on the preheated grill until slightly opaque, 3 to 4 minutes.
7 . Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese.
1 . Rinse the yellow lentils, red lentils, and mung beans and put them in a medium saucepan with 5 cups water, salt, turmeric, and 1 teaspoon ghee. Bring to a boil. Reduce heat and simmer until lentils are easily mashed, about 30 minutes.
2 . Heat remaining ghee in a frying pan over medium heat. Add cumin seeds and cook until they sputter. Add onion, chile peppers, and ginger; stir-fry until onions are soft, 5 to 7 minutes. Remove from heat and add cilantro and cayenne. Transfer mixture to lentils.
3 . Let mixture simmer for 3 minutes. Remove from heat and stir in lemon juice.
1 . Place ham in food processor, and pulse until finely ground. Mix together ham, green onions, and green peppers. Spoon 1/3 cup of the ham mixture and 3 tablespoons shredded cheese onto each tortilla, then roll up. Carefully place filled tortillas, seam side down, in a greased 9x13 baking dish.
2 . In a medium bowl, mix together eggs, cream, and milk, flour, garlic powder, and hot pepper sauce. Pour egg mixture over tortillas. Cover, and refrigerate overnight.
3 . The next morning, preheat oven to 350 degrees F (175 degrees C).
4 . Bake, uncovered, in preheated oven for 50 to 60 minutes, or until set. Sprinkle casserole with remaining 1 cup shredded cheese. Bake about 3 minutes more, or until cheese melts. Let stand a least 10 minutes before serving.
1 . Preheat the oven to 375 degrees F (190 degrees C).
2 . In a very large bowl, mix together the sugar, peanut butter, butter, water, vanilla and eggs until smooth. Combine the flour, baking soda and salt; stir into the batter. Mix in the oats and raisins, then carefully stir in the cereal. Drop 1/2 cupfuls of dough onto ungreased cookie sheets, spacing cookies about 4 inches apart. Flatten cookies to 1 inch thick.
3 . Bake for 12 minutes in the preheated oven, until cookies are lightly browned at the edges. Let stand on the cookie sheets for 5 minutes before removing to wire racks to cool completely. Store at room temperature. I like to put each cookie into a sandwich bag which makes them easy to grab on the way out the door.
1 . Muddle 4 mint sprigs and sugar together in a mixing glass until crushed.
2 . Add rum and stir to dissolve sugar. Strain into 2 ice-filled Collins or rocks glasses. Top with lime-flavored seltzer and garnish each glass with a remaining mint sprig.
1 . Place potatoes, onion, and cubed ham in large stockpot. Cover with water. Cook until potatoes are almost tender.
2 . Remove about one cup of the cooked potatoes and mash in a bowl with the back of a fork. Add some of the liquid from the pan (about a tablespoon at a time) along with the flour till you have a thick paste. Add this back to the pot.
3 . Place the cheese (either whole of cubed) in the pot. Let the soup simmer until the cheese melts and is thick. Add ground black pepper to taste and stir in the milk.
1 . Place 1 teaspoon salt, 1 teaspoon black pepper, paprika, and 1/2 teaspoon thyme together in a small bowl or bottle; pour olive oil into bowl. Cover the bowl tightly and refrigerate until oil is infused, at least 1 hour.
2 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease enough baking dishes to fit all of the stuffed chicken breasts in a single layer.
3 . Stir ricotta cheese, feta cheese, eggs, mushrooms, artichoke hearts, garlic, black pepper, onion powder, garlic powder, basil, cumin, and 1 tablespoon thyme together in a large bowl.
4 . Place chicken breasts on a flat work surface. Use a paring or boning knife to cut from one side of a chicken breast through the middle of the breast to within 1/2-inch of the other side, creating a deep pocket. Spoon mushroom and artichoke mixture into chicken until pocket is full; use toothpick to close and secure the pocket. Repeat with remaining chicken breasts and filling. Place stuffed chicken in prepared baking dishes.
5 . Brush each chicken breast with about 1 teaspoon infused olive oil and sprinkle Parmesan cheese over the top.
6 . Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool slightly before serving, about 5 minutes.
1 . Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray.
2 . Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain.
3 . Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined.
4 . Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces.
5 . Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate.
6 . Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.