Garlic Butter Scalloped Sweet Potatoes (small batch)

Name: Garlic Butter Scalloped Sweet Potatoes (small batch)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Ingredients: 3/4 pound (340g) sweet potatoes; 1/2 cup (120ml) heavy cream; 2 TBS butter, melted; 1 fat clove garlic, peeled and minced; 1/2 TBS minced fresh thyme; 1/4 tsp cornstarch (corn flour); 2 TBS grated parmesan cheese; salt and black pepper to taste

Wednesday, 12 October 2022

One of my favorite vegetables has to be sweet potatoes. I love them in any way shape or form. One of my favorite ways to enjoy them is to simply bake them in their skins in the oven.

I just pop them into the oven on a baking tray at 400*F/200*C for about an hour. At the end of that time you can just slip them out of their skins into a dish, mash with a fork, season if you wish and they are ready to eat. So, so, so good!

Sometimes I will add a bit of parmesan, but usually nothing but salt and pepper. Nothing else is really needed.

This recipe I am sharing with you today has been adapted from one I found on A Spicy Perspective. Sweet potatoes are given a fabulously autumnal twist on the traditional scalloped potatoes.

With plenty of sweet potatoes, cream, garlic, butter and fresh thyme, ain't nobody going to be turning down this fabulous side dish!

I downsized the amount to serve only two to three people. This is just the perfect size. These are so rich you really won't want much more than this.

They literally melt in the mouth. They are soft and indulgent and rich and delicious. I think this is the perfect side dish for a special meal. So much better than those sweet potato dishes you see slathered with marshmallows, but every bit as delicious.

WHAT YOU NEED TO MAKE GARLIC BUTTER SCALLOPED SWEET POTATOES

Very few ingredients really. This is such a simple dish, even if the flavors are extravagent!

3/4 pound (340g) sweet potatoes
1/2 cup (120ml) heavy cream
2 TBS butter, melted
1 fat clove garlic, peeled and minced
1/2 TBS minced fresh thyme
1/4 tsp cornstarch (corn flour)
2 TBS grated parmesan cheese
salt and black pepper to taste

I had one large, sweet potato which is what I used for this. I peeled it, cut it in half lengthwise and then cut it into 1/4-inch half-moons. They fanned out beautifully in the dish. Any size of potato will work.

Heavy cream is full fat cream. You can use whipping cream or in the UK, double cream. If you are wanting to really watch the calories, you could use evaporated skim milk.

I just use regular salted butter. I always do. I just cut back on any other salt in the recipe, and it always works out well. I do like to grind my own pepper if I can. It is much fresher.

I also like to grate my own cheese.

I happen to have fresh thyme in my garden (so good.) If you don't or can't find fresh thyme, you can use dried. Simply cut the amount in half.

HOW TO MAKE GARLIC BUTTER SCALLOPED SWEET POTATOES

Nothing could really be easier. The hardest part is cutting the potatoes into thin rounds. I used my mandolin slicer which made short work of that. (Do watch your fingers. I wear a knife glove which protects them.)

Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a buttered 9-inch pie dish. Discard the stems on the thyme and finely chop the leaves.

Whisk the cream and cornstarch together in a bowl. Whisk in the butter, garlic, thyme and some seasoning.

Peel and slice the sweet potatoes into 1/4-inch-thick rounds. Arrange in the pie dish attractively. Pour the cream mixture over top. Use the tip of a knife to lift the slices gently so some pours underneath.

Bake in the preheated oven for 20 to 25 minutes, until the sweet potatoes are tender. Sprinkle with the Parmesan cheese.

Return to the oven and bake for a further 5 to 10 minutes until golden brown. Serve warm.

This really is a rich and indulgent dish that I think anyone will love. It would go with beef or pork, fish, chicken, etc.

Rich and silky, cheesy and herby, these really are some of the best sweet potatoes I have ever eaten. I think you are going to fall in love with this gorgeous side dish. If you are wanting a full sized version do check out the original poster!

Some other sweet potato dishes which I love are:

TWO POTATO GRATIN - This is a lovely two potato gratin which I have prepared with layers of tender white potato, chopped onion, sweet potatoes and several kinds of cheese. There is no butter . . . you don't need butter with all of the cheese.

SWEET POTATO BROCCOLI AND CHEESE BAKE - A healthy side dish using sweet potatoes, broccoli and half fat cheese. It only tastes indulgent. You are sure to love this one. I always feel like I am eating something special when I am enjoying this! And it is special for sure.

Garlic Butter Scalloped Sweet Potatoes (small batch)

Yield: 3

Author: Marie Rayner

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Luxurious and rich with cream, butter, cheese, herbs and garlic. A delicious autumn twist on the usual.

Ingredients

3/4 pound (340g) sweet potatoes
1/2 cup (120ml) heavy cream
2 TBS butter, melted
1 fat clove garlic, peeled and minced
1/2 TBS minced fresh thyme
1/4 tsp cornstarch (corn flour)
2 TBS grated parmesan cheese
salt and black pepper to taste

Instructions

Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a buttered 9-inch pie dish. Discard the stems on the thyme and finely chop the leaves.
Whisk the cream and cornstarch together in a bowl. Whisk in the butter, garlic, thyme and some seasoning.
Peel and slice the sweet potatoes into 1/4-inch-thick rounds. Arrange in the pie dish attractively. Pour the cream mixture over top. Use the tip of a knife to lift the slices gently so some pours underneath.
Bake in the preheated oven for 20 to 25 minutes, until the sweet potatoes are tender. Sprinkle with the Parmesan cheese.
Return to the oven and bake for a further 5 to 10 minutes until golden brown. Serve warm.

Did you make this recipe?

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How to Poach Chicken

Tuesday, 11 October 2022

One thing I eat a lot in my home is chicken. I adore chicken in any way shape or form. I absolutely love chicken casseroles of any sort, or chicken salad, chicken sandwiches (hot or cold), etc.

I don't always have time to roast a chicken so that I have leftover cooked meat available for these things however and I live really far away from Costco so bringing home a Rotisserie chicken is also not that easy for me these days either.

The local grocery store does do them, but they cost $14.99 a pop, which is a far cry from the cost of one from Costco to be honest. A Rotisserie chicken in my house is now a very rare treat.

Also speaking from a singer person who lives on her own's point of view, I don't always have the time or inclination or budget to roast a chicken just so I can have cooked chicken to use for these things. I can however very easily afford to poach chicken to use for these things.

I can poach as much or as little as I want as well, which makes it a much more affordable option for myself. You can also poach chicken thighs if you enjoy their flavor more than the breast meat.

Poaching is one way of cooking chicken that always results in moist and delicious chicken meat, ready to enjoy just as is or for use in other dishes. It's also very easy and simple to do.

Today I used chicken breasts. You can use anywhere between 1 and 4 chicken breasts. Place them into a saucepan large enough to hold them. You can overlap them if you need to, just so long as its only by a small amount.

Cover them with cold chicken stock to a depth of at least one inch above the chicken. Add a few sprigs of fresh herbs (Today I used thyme.) You can also add a few whole peppercorns if you wish and or a few slices of fresh lemon. You can also add salt, depending on how salty your chicken broth is.

Bring the chicken stock to the boil over medium high heat. There will be some foam that will rise to the surface, which is perfectly normal. If you are planning on using the stock for soup, you can skim this foam off and discard it, otherwise just leave it as it causes no harm.

Reduce the burner temperature to medium low, cover and simmer for 8 to 15 minutes, depending on the size of your chicken pieces. Thinner cutlets will only take about 8 minutes, larger pieces as much as 15.

The chicken is fully cooked when it registers 165*F/74.8*C in the thickest part of your chicken. You can also cut into the chicken to see if it's cooked through. The juices should run clear and not be bloody and your chicken should in no way be pink.

If it isn't cooked through, continue cooking and checking the chicken every minute or so until the chicken is cooked through.

You can remove the chicken from the broth immediately and then shred or chop to use in other recipes, or slice thinly and serve on salad, with sauce, etc. You can use it on the day or keep it in the refrigerator to use for up to five days. I guarantee it will be moist and delicious.

It may not be the most attractive thing to look at, but in most cases, you will not be eating it this way anyways. You will be using it for other purposes.

Here are some of my favorite ways to use poached chicken!

IN SALADS

FRUITY CHICKEN SALAD -A delicious chicken salad with a wonderfully tasty and colorful blend of textures and flavors. You can use it to fill split croissants if you wish. I like to enjoy it on toasted whole wheat bread along with a layer of mixed baby salad leaves.

CRISPY CHICKEN SALAD - What you have here is a delicious mix of salad greens, topped with a mix of fruit and vegetables. Spring and red onion. Cucumber, carrot. Radishes and sliced apple.

Add to that, cubes of sharp cheddar cheese and sweet and tangy dried cranberries. Top it all off with scrumptious little bits of shredded chicken breast that have been coated in a spice mixture and fried until crispy golden brown. A final scattering of salted cashew nuts and a lush honey mustard dressing complete the picture.

SANDWICHES

DILL PICKLE CHICKEN SALAD CROISSANTS -Tender pieces of chicken combined with crisp dill pickle and sharp green onions in a simple dressing to make a delicious sandwich filling. Serve here in croissants, it also works well on its own on a bed of lettuce, or with rye bread, in a wrap, stuffed tomatoes, etc.

CHICKEN STUFFED ROLLS - Take your favorite rolls (in this case cheese rolls) and stuff them with a tasty mixture of shredded chicken, a four-cheese blend, spring onions and ranch or Caesar dressing. Baked until the cheese melts. These are fabulously tasty!

BBQ CHICKEN TOSTADAS - Charred tortillas topped with a delicious chicken mixture, which is basically a mixture of shredded cooked chicken, BBQ sauce and chipotle chili paste. A bit of your favorite cheese is scattered over top, and they are baked to heat through and melt the cheese. They are finished off with a drizzle of sauce and some chopped spring onions. Fabulously tasty!

CASSEROLES/MAINS

GARLIC CHEDDAR CHICKEN & RICE - This is almost like an oven baked rice pilaf. It's all very simple to make. Just mix the chicken, rice, some chicken stock, grated cheddar and your seasonings together in a casserole dish. Cover and bake. Simple to make and oh so delicious with a cooked vegetable on the side.

GRANDMA'S CHINESE CHICKEN CASSEROLE - If you are looking for an extra creamy, delicious and rich chicken casserole to feed yourself and your partner, with some added crunchy toppings then you have just struck gold. This is the one for you! Celery, cashew nuts, crunchy chow mein noodles, a delicious sauce, plenty of chicken. There is not much about this tasty casserole not to fall in love with! It's a delicious old-fashioned favorite!

AMISH CHICKEN & STUFFING CASSEROLE- This is one of my absolute all-time

favorite chicken casseroles. Not only is is a great way to use up stale bread, but you can also use up leftover cooked chicken or even turkey, or you can cook chicken specifically just to use in it. Stale bread, butter softened celery and onion, a variety of herbs, seasoning and tender poached chicken mixed with a tiny bit of stock and baked to give you one very delicious and simple entree.

CRISPY CHICKEN CASSEROLE -This is one of my favorite Chicken casseroles. It's a combination of all of the best bits of different chicken casseroles I have liked through the years, and it doesn't use tinned soup.

CHICKEN NOODLE CASSEROLE -This cheesy chicken noodle casserole does use a tin of cream of chicken soup, but I have doubled the vegetables, and halved the pasta, making it a lower carb option. I have to say it is incredibly delicious!

TERIYAKI CHICKEN AND RICE CASSEROLE -Deliciously simple using a fabulous homemade teriyaki sauce, leftover cooked chicken, precooked rice and frozen stir fry vegetables. A store cupboard favorite!

There is really no end to the delicious things you can do with poached chicken. Sometimes I enjoy it sliced and served that way, cold, with a dab of mayo and some tasty salad on the side. Or sliced and popped into a simple sandwich with some lettuce and mayo, a bit of salt and black pepper. This is one cooking technique you really want to bookmark and take advantage of whenever you can!

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Slow Cooker Pot Roast

Sunday, 9 October 2022

When it comes to comfort food, it doesn't really get much more comforting than Pot Roast. This has long been one of my family's favorite meals to enjoy. Especially on Sundays when you want to pull out the stops a little bit.

This slow cooker pot roast is hearty and delicious. Guaranteed to please all of the carnivores in your home, with plenty of tender, juicy beef, carrots, potatoes and a tasty gravy to ladle over top of everything when done!!

This version differs a bit from my usual pot roast which I cook in the oven. That recipe I have been making for years and years and is one I adapted from a packet of Lipton Onion Soup Mix.

They call it Recipe Secrets Soup and Dip mix now, but it was always just onion soup mix before. I love using it to do pot roast and often use it for meat loaf, and only ever very rarely have used it for dip.

Normally I don't brown any of my pot roasts, but this time I decided to do so, with excellent results. It actually tasted better for having browned it, as if that is possible. And the gravy had a deeper color.

It makes sense really. I have only never browned it first because of laziness. Yes, I can be that lazy. I never thought that it made a difference, but somehow it does.

I also chose to use fresh herbs this time rather than dried. I have them in the garden and they will soon be dead from frost so I thought I might as well use them while I could. You can use dried if you wish. Just remember to use half the amount.

One of the things I really like about using my slow cooker for cooking a pot roast is that I don't need to keep an eye on it. I can get on with whatever my day holds and know that at the end of the day I will be rewarded with a delicious supper for everyone.

I do have a small batch Classic Pot Roast recipe here, for the smaller family, but where I have my own family around this weekend, I thought why not cook a full sized roast!

WHAT YOU NEED TO COOK A SLOW COOKER POT ROAST

Simple, natural, every day ingredients. There is nothing overly special here. This is a barebones recipe which you can certainly build on if you wish.

11/2 TBS light olive oil, divided
1 (3 pound/approx 1 1/2 kg.) beef chuck roast
salt and black pepper to taste
2 TBS flour
1 medium brown onion, peeled, halved and cut into thick half moons
1 1/2 TBS minced garlic
1 1/4 cups (300ml) beef stock/broth
1 TBS Worcestershire sauce
1 TBS minced fresh thyme leaves
1 TBS minced fresh rosemary leaves
2 1/2 pounds medium to small Yukon gold potatoes, halved if medium, leave whole if small
5 medium carrots peeled, halved and cut into 2-inch lengths

There is no need to buy an expensive beef roast for this, and actually a cheaper chuck roast will give you the best flavor. If your roast is wide like mine, then you can just set the vegetables on top of it when cooking.

For Beef stock I use the condensed stock that comes in the little cartons. You need to reconstitute it with water. I probably use less water than recommended on the carton because I like a stronger beefy flavor.

If you are really keen you could add a touch of red wine, but only if you have it. It does add a certain amount of Je ne sais quois! I wouldn't add much more than 1/4 cup/60ml.

HOW TO MAKE SLOW COOKER POT ROAST

Other than the browning this is a really simple make. You don't have to brown it, but I highly recommend doing so as it really adds flavor to the juices and the meat.

Wipe the roast and pat dry with some paper towels. Season with salt and black pepper all over and then dust with some flour.

Heat 1 TBS of the oil in a large deep skillet. Sear the roast on both sides and then transfer to the slow cooker. Scatter the carrots and potatoes around the roast.

Add the remaining oil to the skillet. Add the onion. Cook for a few minutes without browning. Add the garlic and cook for a further minute. Add the beef stock, Worcestershire sauce, thyme, and rosemary. Cook and stir, scraping up any brown bits from the bottom of the skillet. Pour this mixture over top of the roast and vegetables in the slow cooker.

Cover and cook on low until the roast and vegetables are tender. (8 - 9 hours)

Remove the roast and vegetables to a platter. Tent with foil and keep warm while you make the gravy.

Skim any fat from the drippings in the slow cooker. Pour them through a fine sieve into a saucepan. Add the cornstarch slurry and bring to a simmer, whisking constantly. Cook on low for 2 to 3 minutes. Taste and adjust seasoning as needed.

Serve the roast torn into large chunks along with the vegetables and the gravy on the side.

You really don't need anything else. Sometimes I will add some rutabaga/swede/turnip to the slow cooker, or even parsnips. I will also sometimes cook some peas on the side.

If you are looking for the full roast experience, you could make Yorkshire pudding. That's my late father in law's recipe. He was an army cook and they are brilliant!

We also like to enjoy this with some horseradish and sometimes a tossed salad on the side to round out the meal. It was fabulously tasty. Tender and juicy.

Plenty for the family and a few leftovers to make a nice roast beef hash with the day after. In all truth I often enjoy the leftovers even more than the main meal! No waste here. Happy days!

Yield: 6

Author: Marie Rayner

Slow Cooker Pot Roast

Prep time: 25 MinCook time: 9 HourTotal time: 9 H & 25 M

This easy pot roast is the ultimate comfort food and comes in especially handy when you are having company for supper and don't want to spend a lot of time in the kitchen. With basic, all natural ingredients. Delicious.