Stove Top Candied Sweet Potatoes
These Stove-top Candied Sweet Potatoes are So Quick & Easy! They have all the southern flavor you could ever desire! That is why we shared this recipe with you, because there is nothing like fresh, southern style candied sweet potatoes.
- 1/4 tsp nutmeg
- 1/2 cup brown sugar
- 1/2 stick unsalted butter
- 1/2 tsp ground cinnamon
- 1/2 tsp pure vanilla extract
- 2 medium-large sweet potatoes
Over medium heat add butter to a large skillet, add sugar, cinnamon, nutmeg, vanilla extract and sweet potatoes. Cover with a lid for 20 minutes. After 20 minutes, uncover to check for tenderness. Sweet potatoes should be fork tender, if not place the lid back over them for a few minutes more until desired tenderness is reached. Don't overcook!
Note: In this recipe you may need to add a little water if you find the liquid becomes too thick before the sweet potatoes becomes tender. I usually add 100% apple juice or pure orange juice for a more flavorful experience. You could opt for white sugar over brown sugar. *Also, the measurements in the video is what I used, but you could use more or less of anyone of these ingredients to suit your desired taste.
Slow Roasted Little Wille's Ground Veal Sandwich
This is a memorable sandwich that was inspired by a sandwich shop that was established in the 30s at 8th & Christian in South Philadelphia. These sticky little sandwiches kept you coming back for more. Satisfaction on a short torpedo roll.
- 3 lbs of ground veal
- 6 short torpedo rolls
- 1 large vadalia onion (diced into 1" cubes)
- 2 large green bell peppers (diced into 1" squares)
- 1 tbsp of butter
- 1/2 tsp kosher salt
- 4 garlic cloves (whole)
- 1 tsp ground black pepper
Sauté over medium heat in a large skillet, add 1 tbsp of butter to pan. Cover with a lid, reduce heat to a simmer continue cooking for 20 minutes. Transfer to slow cooker, add bell pepper, onion, salt, pepper and garlic cloves for 2 hours or more. The slower and lower it cooks the stickier it gets. Remove excess oil from pot and serve on a torpedo roll with a slotted spoon. You can accompany this meal with our "Stove Top Candied Sweet Potato" recipe.
Vegetarian Breakfast Wrap
Brown eggs, kale, bell peppers and garlic feta cheese on a toasted wrap.
- 2 wraps of your choice
- 1 tbsp of unsalted butter
- 4 large brown eggs (beaten)
- 1/4 cup frozen kale (thawed)
- 1 tbsp garlic feta cheese
- 1/4 cup of yellow onion (diced)
- 1/4 cup of red bell peppers (diced)
- 1/4 cup of green bell peppers (diced)
Toast wraps in a skillet with butter and remove. Immediately place kale in hot skillet and saute for 2 minutes, add remaining ingredients and gently scramble. Serve on toasted wrap with your favorite hot beverage.
Apple Cider Glazed Chicken
Wow I didn't know apples and chickens dated. They actually get along great together on a plate. Then bad things happen, we come to the plate with a fork and the divorce begins. Even though the apples and chicken contest it we're the ones with the fork.
Ingredients:INSTRUCTIONS: Preheat oven to 425°
- kosher salt
- 2 tbsp honey
- 1 tbsp butter
- 2 apples, sliced
- 2/3 cup apple cider
- 1 tbsp Grainy mustard
- 2 tbsp. olive oil, divided
- freshly ground black pepper
- 3 rosemary sprigs, for skillet
- 1 tbsp. chopped fresh rosemary
- 1 large sweet potato, peeled and cubed
- 6 bone-in, skin-on chicken thighs, trimmed
1. In a medium bowl, add potatoes, apples and chopped rosemary and season with salt and pepper.
2. Drizzle with 1 tablespoon olive oil and toss until combined.
3. In a large oven proof skillet over medium-high heat, heat remaining olive oil. Add chicken and sear, skin side down, until golden, about 2 minutes.
4. Remove chicken from heat while you make the glaze.
5. To the same skillet, add apple cider, honey and grainy mustard. Bring mixture to a rapid simmer and cook until mixture has reduced slightly then whisk in the butter.
6. Return the chicken to the skillet, skin side up, and scatter the sweet potato mixture and rosemary sprigs around the chicken. Turn off the heat and transfer the entire skillet to the oven.
7. Bake until the sweet potatoes are tender and the chicken is cooked through, about 20 minutes. (If potatoes need longer to cook, transfer chicken to a cutting board to rest and continue cooking until tender.)
8. Serve chicken and potatoes with pan drippings.
Thai Glazed Chicken
Bring the orient to your kitchen. Thailand's cuisine is
Ingredients:INSTRUCTIONS: Preheat oven to 425º
- 1 tbsp. honey
- Juice of 1 lime
- 1 tbsp. sriracha
- 2 cloves garlic, minced
- 2 tsp. freshly grated ginger
- 1/2 cup of sweet chili sauce
- 3 tbsp. low-sodium soy sauce
- 2 tsp. vegetable oil
- Cooked rice, for serving
- Lime wedges, for serving
- 2 green onions, thinly sliced
- Chopped peanuts, for garnish
- 4 bone-in skin-on chicken thighs
1. In a large bowl, whisk together all ingredients for the marinade. Add chicken thighs and toss until coated. Let marinate 20 minutes.
2. In a large oven proof skillet, heat vegetable oil. Add thighs and sear until charred, 2 to 3 minutes per side. Transfer to oven and bake until chicken is no longer pink, 15 minutes.
3. Garnish chicken with green onions and peanuts and serve with rice and limes.
4 pounds chicken wings
Orange Glazed Chicken Wings
If you like a good premium orange juice, then this recipe is for you. The chicken here drank fresh squeezed OJ all their lives until we showed up with that fork again with a bottle or bowl of our favorite sauce.
Ingredients:INSTRUCTIONS: Preheat the oven to 400°
- 1/4 cup soy sauce
- 1½ teaspoons salt
- 4 pounds chicken wings
- 6 cloves garlic, minced
- 1 tsp of toasted sesame seeds
- 1 tablespoon brown sugar
- 1/4 cup of scallions (diced)
- 1/2 teaspoon fresh-ground black pepper
- 1 cup fresh orange juice (from about 2 oranges)
- 2 tablespoons grated orange zest (from about 3 oranges)
1. In a large bowl, combine the orange juice with the orange zest, garlic, soy sauce, brown sugar, salt, and pepper. Add the chicken wings and toss to coat.
2. On two large baking sheets, arrange the wings in a single layer. Reserve 1/4 cup of the orange mixture and spoon the rest of the mixture over the wings. Bake for 20 minutes. Turn the wings over and baste them with the reserved orange mixture. Cook until just done, about 10 minutes longer.
3. Garnish with scallions, toasted sesame seeds and a slice of orange.
Mongolian Shrimp & Broccoli
This recipe you won't find at Red Lobster®. An authentic meal you can prepare at home in your own kitchen.
- 1 tbsp. sesame oil
- 1/4 cup brown sugar
- 3 tsp minced garlic
- 2 tsp minced ginger
- 3/4 cup chicken broth
- 1/2 cup low-sodium soy sauce
- 1/3 cup hoisin sauce (optional)
- pinch of crushed red pepper flakes
- 1/2 lb medium shrimp, peeled and deviened
- kosher salt
- basmati rice
- 3 tbsp. cornstarch
- freshly ground black pepper
- 2 tbsp. vegetable oil, divided
- 1 bell pepper, thinly sliced
- 3 green onions, thinly sliced
- toasted sesame seeds, for garnish
- 1 large head broccoli, cut into florets
1. In a small bowl, combine soy sauce, sesame oil, hoisin sauce (if using), brown sugar, garlic, ginger, chicken broth, and red pepper, then set aside.
2. In another bowl, season shrimp with salt and pepper and mix with cornstarch until well coated.
3. In a large skillet over medium-high heat, heat 1 tablespoon oil and cook shrimp until golden-brown and slightly crispy, about 4 minutes per side; set aside.
4. Add remaining tablespoon oil, broccoli, and red pepper and cook until tender, about 2 minutes. Add cooked shrimp and sauce and simmer for 5 minutes until thickened, stirring often to coat.
5. Garnish with green onion and sesame seeds and serve over cooked rice.
Tortellini Soup with Italian Sausage & Spinach
Warm up with this recipe on those cold winter nights. If you can't go to Italy, bring Italy to you.
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 tablespoon vegetable oil
- 2 cups packed fresh spinach
- 1 tablespoon minced garlic
- 1-28 oz can crushed tomatoes
- 1 Baguette
- Fresh Grated Parmesan Cheese
- 1 pound ground Italian Sausage
- 2 tablespoons fresh chopped basil
- 1 9-ounce package refrigerated tortellini
- 1/2 cup diced onion (about 1/2 medium sized onion)
- 1-32. oz. box of vegetable broth (chicken works too)
Soup: 1. Heat a large, heavy bottomed pan over medium-high heat. Heat vegetable oil and add diced onion. Saute until onions are soft.
2. Crumble Italian Sausage and garlic with the onion. Cook until sausage is no longer pink.
3. Stir in crushed tomatoes, vegetable (or chicken) broth, basil, salt and pepper. Bring to a boil, reduce heat to low, and cover. Let soup simmer for 20-30 minutes.
4. Add tortellini and spinach and simmer for about ten minutes, until pasta is tender.
5. Serve with shredded Parmesan.
Crostini: 1. Slice baguette into 1/2 inch thick slices. Butter one side and place butter side down in a hot skillet until golden brown. Flip bread slices over and sprinkle with Parmesan while the other side gets golden brown. Transfer to a plate and immediately cover loosely with foil if cheese has not completely melted.
Honey Baked Soy Chicken
The taste of pure honey with the oriental taste of soy sauce creates the perfect storm when chicken is added. Suddenly those ordinary drumsticks become extraordinary. Visit the Orient with this tasty meal in your own kitchen. It's just one of the 101 ways to cook chicken from Quick & Easy 101 Recipes!
- ⅔ tsp kosher salt
- ¼ cup pure honey
- 15 chicken drumsticks
- ½ tsp freshly ground black pepper
- ¼ cup good quality, regular (not light) soy sauce
- ¼ cup Asian rice cooking wine (Sometimes called distilled spirits of rice; not to be confused with sweet rice wine.)
1. Using paper towels, thoroughly dry each piece of chicken. (Do not skip this step, as moisture from chicken will negatively affect results.) Use a fork to poke holes everywhere on all sides of chicken pieces. Lay drumsticks in baking pans (may need to use 2 pans) making sure not to crowd pieces. Evenly sprinkle kosher salt and black pepper over drumsticks.
2. In a bowl, combine cooking wine, honey, and soy sauce; stir well to incorporate. Pour mixture evenly over drumsticks. Rotate drumsticks to coat. Let sit in for 1 hour at moderate room temp, rotating once in between. Meanwhile, preheat oven to 350F, with rack on middle position.
3. Cover pans tightly with foil and bake 45 minutes. Uncover pans and bake another 20-25 minutes, rotating drumsticks once in between to get a nice browning on all sides. Serve while warm, with sauce from the pan.
*Note: You can find Asian rice cooking wine in the Asian aisles of most major grocery stores nowadays.
I use Michiu brand, but any brand will work. If you can't find it, you can try substituting with dry sherry.