sweet potatoes Archives | Stills and Spills

Turkey Burgers and Sweet Potato Fries

August 4, 2015
Allison
No comments
Recipe
burgers, garlic, onion, sweet potatoes, turkey

It was not my intention to make such unnecessarily large burgers. I could have made 5 or 6 out of this recipe, as opposed to the 4 ginormous ones I created. They didn’t shrink as much as I thought they would. I’d also like to make more patties next time so the recipe can stretch out over more meals. You can also cook them on the grill but ours is so finicky that I didn’t feel like standing next to it all day making sure they didn’t burn to a crisp. The fries were also great the next day when I turned them into “hash browns” with breakfast. Leftovers love all day long.

Turkey Burgers and Sweet Potato Fries
1 lb ground turkey
1 small white onion, chopped
1/4 cup gluten free breadcrumbs
2 eggs, lightly beaten
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon olive oil
2 cups baby spinach
2 cloves garlic, chopped

3 sweet potatoes, peeled
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder

1. Cut sweet potatoes into 1/4 inch slices. Toss in a large bowl with spices and olive oil until all coated.

2. Lay potatoes in an even layer on a cooking sheet lined with parchment paper. Cook in 450 degree oven for 20 minutes, tossing occasionally.

3. Combine turkey, onion, breadcrumbs, eggs, garlic, salt and pepper in a large bowl. Separate into burgers and either grill or pan fry until fully cooked. Set aside.

4. Heat olive oil in a sauté pan and cook garlic until fragrant. Add spinach and cook until wilted. Set aside.

5. Assemble burgers with cheese, sautéed spinach and onion (maybe a tomato too, if you find one in your fridge.)

6. Devour with delicious cider!

BBQ Chicken, Kale, and Sweet Potatoes

May 27, 2015
Allison
No comments
Recipe
balsamic vinegar, bbq, cayenne, chicken, cinnamon, dinner, garlic, kale, recipes, sweet potatoes

We went to Napa on Saturday with our friends Laura and Matt who were visiting from Los Angeles this weekend. Our first stop was Judd’s Hill Winery and one of their tastings was a wine and BBQ sauce pairing. Unconventional? Perhaps. Delicious? Absolutely! The experience we had there was wonderful and the sommelier was very knowledgeable and answered all our questions. We also talked about food as much as we talked about wine — which made us all very happy and hungry. Jason and I couldn’t help but add a bottle of the BBQ sauce to our purchase. It was so tasty that I then had to cook with it this weekend. I’m sure any BBQ sauce will do here, but try using one that has some nice balance of heat and sweet.

Oven BBQ Chicken
4 pieces of chicken, bone in
2 Tablespoons olive oil
2 cups BBQ sauce of your choice
Salt and pepper

1. Cut excess fat off chicken, salt and pepper both sides. Heat oil in a frying pan. Brown chicken on both sides.

2. Place chicken on a wire rack on top of a cookie sheet lined with tin foil. Cook in 375 degree oven for 20 minutes. Take out of the oven, and baste both sides with BBQ sauce. Put back in oven for 15 minutes. Take the chicken out a second time and baste with sauce. Place back in oven for afinal 15 minutes, when you take it back out, put on some more sauce! Check the internal temperature to make sure that it’s reached 165 degrees.

BBQ Kale
2 bunches of kale
Salt and pepper
3 cloves of garlic, minced
2 Tablespoons balsamic vinegar
2 Tablespoons olive oil

1. Mix all ingredients in a large bowl. Cook on the grill until lightly crisped. Approximately 2-3 minutes on each side if the flame is on low.

Sweet and Spicy Sweet Potatoes
4 sweet potatoes
4 Tablespoons brown sugar
1 teaspoon ground cayenne
1/2 teaspoon ground cinnamon
1/2 teaspoon pepper
1/4 teaspoon ground clove

1. Boil potatoes for 20 minutes, or until just tender. Be careful not to over cook. The potatoes still need to keep their shape while being grilled. Place potatoes in cold water to prevent further cooking. Remove skins and cut potatoes into friends (approximately 8 per potato).

2. Mix spices together in a small bowl. Place cut potatoes in a large bowl and mix with oil and spices.

3. Cook potatoes on the grill until lightly charred.

4. Enjoy everything together!

Food Prep Sundays

April 15, 2015
Allison
One Comment
Recipe
broccoli, chicken, farmers market, food prep, honey garlic chicken, sundays, sweet potatoes

The farmers markets in Oakland really are lovely, it’s been nice going to them every weekend to get produce to prep meals for the week. This Sunday was a big prep day and I got a ton of food. I’m making a valiant effort to only buy what we’re going to eat. I feel too guilty throwing out fresh food that goes bad, so I’m doing my best to plan out meals well.

The first meal I prepped for the week was Honey Garlic Chicken with broccoli and sweet potatoes. The nice part is that this recipe doesn’t really need overnight marinating, it came out perfectly fine just sitting in the fridge for a couple hours while I continued prepping other meals for the week. If you’re looking for a new chicken recipe, this is a good one!

Honey Garlic Chicken
(Recipe credit to Tori Avey)
4 chicken thighs
4 chicken drumsticks
1/3 cup honey, divided
1 Tablespoon brown sugar
2 Tablespoons garlic, chopped
1 Tablespoon lemon juice
1/2 teaspoon cayenne pepper
1/4 cup white wine
2 teaspoons cornstarch
Salt and pepper

1. In a small bowl, combine olive oil, honey, sugar, garlic, lemon, cayenne pepper and set aside.

2. Prep the bottom of a casserole baking dish with cooking oil. Place the chicken pieces on top and season with salt and pepper.

3. Pour marinade over chicken and ensure that it’s evenly distributed. Place in the refrigerator for two hours (can be overnight if desired).

4. After the chicken has marinated, preheat oven to 400 degrees. Cover the dish with foil and poke a couple holes in the top to ensure ventilation.

5. Roast the chicken for one hour, turning the chicken a couple times in between. After an hour, remove the foil and roast for an additional 20-30 minutes to brown on top. Some blackening is fine because of the sugar in the marinade.

6. Transfer chicken to serving platter, once empty, tip the dish and carefully remove the oil from the top with a spoon. The drippings remaining will be used to make the gravy.

7. Strain the drippings through a mesh strainer to remove the garlic pieces or crispy chicken bits leftover.

8. Heat the sauce over medium heat. In a separate, small bowl, combine the cornstarch with 1/4 cup cold water until it’s dissolved. Add the starch mixture, honey, and wine to the saucepan and heat on medium until it begins to thicken and bubble around the edges. Season with salt and pepper to taste.

9. Serve and eat!

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