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Kari & Courtney

Maple Cinnamon Roasted Almonds

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Maple Cinnamon roasted almonds are like the most delicious snack ever!!  We are always looking for fun ways to kick up your daily staples and it amazing how adding a little maple syrup and cinnamon can do the trick.  We call almonds a daily staple because for us they really are.  Almonds are great for snacking, enjoying in a salad, pulsing in the food processor for many of our ball recipes, and a whole lot more!  The best news for you today is that these little gems are like the easiest thing ever to make!

Start by preheating the oven to 350 degrees and lining a baking sheet with parchment paper then set it aside. Then heat the maple syrup, coconut oil,cinnamon and salt in a small saucepan over medium heat.  The smell is outa this world during this part…but it’s about to get even better.  Add the almonds to the heated mixture and stir until they are nicely covered.

Pour almonds onto the baking sheet and spread them out evenly.  Toss them into the oven and bake for 10 minutes.  Remove from oven and allow to cool before you do diving in!!  Warning: once you start, you won’t be able to stop!!

Set these guys out for your next party and watch the people go nuts!  ha ha ha

You don’t want to miss our similar recipe for sweet and spicy candied nuts!  Check it out!

Sweet and Spicy Candied Nuts

Maple Cinnamon Roasted Almonds
 
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Serves: 2 C
Ingredients
  • ¼ C pure maple syrup
  • 1 tsp coconut oil
  • 1 tsp cinnamon
  • pinch of kosher salt
  • 2 C raw almonds
Instructions
  1. Preheat oven to 325 degrees. Line a rimmed baking sheet with parchment paper and set aside.
  2. Heat a small sauce pan over medium heat. Add maple syrup, coconut oil, cinnamon and salt, whisk until combined.
  3. Add almonds and mix to coat. Bring to a low simmer, stirring occasionaly for 5 minutes. Spread almonds out evenly over baking sheet.
  4. Roast almonds for 10 minutes. Remove from oven and allow to cool completely. Transfer almonds to an airtight container or eat immediately.

Peppermint Bark

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It really just isn’t the holidays without peppermint bark.  I mean, is there anything better than the combination of dark and white chocolate and the cooling flavor of peppermint?  I think not!  You see this delightful treat just about everywhere this time of year but you know us, we just have to make it ourselves!  We are not knocking the store bought stuff but once you see how easy this scrumptious dessert is, hopefully you will be committed to trying it yourself!  C’mon, you got this!

The first step is really fun.  You can use this opportunity to take out any aggression you may be holding in right now!  Ha!  Or, let the kids participate.  The will love this part.  You have to put your peppermint candies in a ziploc bag and break it up with a meat tenderizer or rolling pin. Just hammer away, breaking the candies up into small bite sized pieces!  Yum!

Just look at how few ingredients you need to make this dish come together!  You got this!

Melt the semi-sweet chocolate in a saucepan until it’s nice and smooth.  Add in the peppermint extract and mix until combined. Pour the chocolate onto a parchment lined sheet pan and spread it out thinly using a spatula. Pop the sheepan into the freezer for 15 minutes.  While it’s chilling in the freezer, you can get going on the white chocolate.  Simply repeat what you did with the semi-sweet chocolate and peppermint extract but also add in 1/4 cup of the crushed peppermint candies.

Remove the chilled chocolate from the freezer and spread the white chocolate mixture on top of it.  Sprinkle with the remaining crushed candy and press it into the chocolate to make sure it sets.  Transfer the sheet pan to the freezer for an additional 10 minutes.  Remove and break it up with your hands.  Store in airtight container or a freezer bag. We love to give this as a gift this time of year. Bring this to your next party, the people are going to go nuts!  Trust us!

Check out some of our other favorite holiday treats:

Cranberry, White Chocolate & Oatmeal Cookies

Molasses Cookies


5.0 from 1 reviews
Peppermint Bark
 
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Ingredients
  • 12 oz bag semi-sweet chocolate chips
  • 12 oz bag white chocolate chips
  • 1 tsp peppermint extract
  • ½ C crushed peppermint candy canes
** Recommend good quality chocolate like Ghirardelli or Guittard
Instructions
  1. Line a sheet pan with wax paper. Heat semi-sweet chocolate in a saucepan over low heat. Stir continuously until chocolate is melted and smooth, add ½ tsp peppermint extract and stir to mix. Pour chocolate onto sheet pan, spread out evenly with a spatula. Place sheet pan in the freezer - allow to set for at least 15 minutes.
  2. Add white chocolate chips to a saucepan over low heat, stirring continuously until chocolate is melted and smooth. Add ½ tsp peppermint extract and ¼ C crushed peppermint and mix until combined.
  3. Remove sheet pan from freezer and spread the white chocolate over the dark chocolate. Top with remaining crushed peppermint, press lightly into the chocolate. Return sheet pan to the freezer for an additonal 10 minutes.
  4. Remove from freezer and use your hands to break the bark up into large pieces. Store in an airtight container in the fridge or freezer.

Lemon Kale Pesto Pasta with Seared Shrimp

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In our last post we shared our lemon kale pesto…so naturally, we had to bring you a mouth watering dinner to smother the pesto all over.  We are both pretty mush obsessed with all types of pesto, not just because of the amazing flavor combos you can create but also for the fact that pesto goes so well with so many different things.  We are excited to bring you this recipe that we have created using our lemon kale pesto with pasta and seared shrimp.  Yum!  You are going to love how easy this one is to make.

We know you read our last post and already made your kale pesto so now you get to use it!  Ha!  If you haven’t made it, the ingredients and directions are included in the recipe below!

For the pasta, we used Tresomega quinoa spaghetti.  We love this pasta because it’s gluten free, low in fat, high in fiber and easy to digest!  It’s also an excellent source of protein, loaded with minerals and really easy to cook.  This pasta is the prefect choice for this hearty but not heavy dish!  So during the last 5 minutes that the pasta is cooking, you can sear up the shrimp.

You can purchase the Tresomega quinoa pasta at Tresomega.com, amazon.com, walmart.com and Sams.com

Shrimp seemed like the perfect choice to smother with the kale and pair with the pasta.  We simple seasoned with with salt and pepper and seared it in our grill pan.  Let it get a nice golden brown color and set it aside.  Be sure not to over cook it!  It only needs about 2 minutes on each side.

Drain the pasta but be sure you reserve about 1/4 cup of the pasta water.  Toss the pasta with the kale pesto and slowly add in a small amount of the reserved pasta water to thin it out.  Transfer to a plate, season with fresh lemon juice then top with freshly chopped parsley and lemon zest.

For more information on the Tresomega brand, check out their website and social channels:

http://www.tresomega.com

https://www.facebook.com/TresomegaNutrition/

https://twitter.com/TresomegaFoods


Lemon Kale Pesto Pasta with Seared Shrimp
 
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Serves: 2-4
Ingredients
  • 8oz Tresomega quinoa spaghetti
  • ½ lb large shrimp, deviened and shelled leaving tails intact
  • 1 Tbsp good quality olive oil
  • ¼ C reserved pasta water
  • ⅓ C lemon kale pesto (see ingredients below)
  • ¼ C italian flat lead parsley, chopped
  • zest of 1 medium lemon
  • juice of ½ medium lemon
  • S&P to taste
For the Lemon Kale Pesto:
  • 1 medium bunch lacinato kale, stems removed
  • ⅓ C toasted walnuts
  • 2 cloves garlic
  • juice of 1 lemon
  • zest of 1 lemon
  • ⅓ C grated romano cheese
  • ½ C good quality olive oil
  • ¼ tsp kosher salt
  • ¼ tsp cracked pepper
Instructions
For the Lemon Kale Pesto:
  1. Bring a large pot of water to a boil. Add kale and remove with tongs or a slotted spoon after 30 seconds, transfer immediately to a bowl of ice water. Drain and dry kale on paper towels.
  2. Using a food processor, add kale, walnuts, garlic, lemon juice and zest and romano cheese. Pulse until combined. With the food processor running drizzle in the olive oil, add in S&P. Pulse, stopping to scrape down sides with a spatula until fully incorporated and broken down. Set prepared lemon kale pesto aside.
For the Pasta Dish:
  1. Bring a large pot of salted water to a boil. Add spaghetti and cook 10-15 minutes until a dente.
  2. During the last 5 minutes that the spaghetti is cooking heat a grill pan over medium-high heat. Toss shrimp in olive oil and season with S&P. Sear the shrimp for about 2 minutes per side until golden brown.
  3. Drain pasta, reserving ¼ C of the water. Toss pasta with lemon kale pesto, slowly add in the reserved water making sure you dont add too much. Season with S&P to taste. Add shrimp, squeeze lemon juice over the top and garnish with chopped parsley and lemon zest. Serve immediately.
**Note - If using 16oz of spaghetti double the recipe.

Lemon Kale Pesto

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We just love it when two loves collide…in this case we combined our love of kale and our love of pesto and mixed them up.  With this mashup, lemon kale pesto was born and we are definitely in LOVE with the combo!  Kale pesto is something you can easily whip up on a Sunday afternoon so it’s ready to roll for quick and easy weekday cooking.  You can use the lemon kale pesto on pasta, with sautéed veggies as a marinade for chicken, the list is endless.

Since kale is a heartier leaf you need to boil and blanch the kale to break it down before adding it to the food processor with the other ingredients.  Strip off the stem of the kale and add the leaves to boiling water for about 30 second.  Transfer the kale to a bowl of ice cold water – this is called blanching.  It stops the cooking and keeps the color vibrant.

One you’ve blanched the kale it’s time to throw everything together and make your pesto.  Add all of the ingredients to the food processor except for the olive oil, scrape down the sides until everything is all mixed up.  Keep the food processor running and slowly add the olive oil until combined.  Speaking of olive oil…use the good stuff, don’t skimp on cheap olive oil.  It makes a huge difference and makes everything taste that much better.  Always spend the extra few dollars when it comes to olive oil!!! Okay, olive oil rant officially over…at least for this post!

Now check out the beautiful vibrant color of this lemon kale pesto.   Gorgeous….almost too pretty to eat, but not really…you definitely need to eat this!! You will notice an earthier and heartier flavor when making pesto from kale instead of basil.  A great twist on a classic favorite, we hope you love this as much as we do!

Lemon Kale Pesto
 
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Serves: 1½ C
Ingredients
  • 1 medium bunch lacinato kale, stems removed
  • ⅓ C toasted walnuts
  • 2 cloves garlic
  • juice of 1 lemon
  • zest of 1 lemon
  • ⅓ C grated romano cheese
  • ½ C good quality olive oil
  • ¼ tsp kosher salt
  • ¼ tsp cracked pepper
Instructions
  1. Fill a large pot with water and bring to a boil. Add kale to the boiling water and remove with a slotted spoon or thongs after 30 seconds. Transfer immediately to a bowl of ice water. Drain and dry kale on paper towels.
  2. Using a food processor add kale, walnuts, garlic, lemon juice and zest and romano cheese. Pulse until combined. With the food processor running drizzle in the olive oil, add in S&P. Pulse, stopping to scrape down sides with a spatula until fully incorporated and broken down. Store in an airtight container in the fridge for up to 10 days.

Scottsdale Health Magazine Feature (December)

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We are thrilled to announce that we were asked to contribute to the “Cook” section of Scottsdale Health Magazine on a monthly basis.  Woohoo!!  We thought this recipe for Brussels Sprouts & Kale Harvest Salad was the perfect healthy salad to this holiday season.  We hope you enjoy it as much as we do!!

Cranberry-Orange Bliss Balls

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Anyone else obsessed with the cranberry bliss bars from Starbucks? I know there’s a fan club out there, they are ridiculously good.  I look forward to them every year…shameful, but true!  If you are a cranberry bliss bar virgin this is what you have been missing out on…a blondie cake base topped with cream cheese icing, dried cranberries and white orange drizzle.  Yeah, they SO good but NOT so good for your waistline.

Guess what??? We re-created our own healthy version and rolled them up into ballzzz.  If you are new to our blog, we love anything rolled up into a ball so we are adding this cranberry-orange bliss ball to the top of our ball list!! We used rolled oats, raw cashews and medjool dates as the base ingredients.  We added fresh orange zest and juice of an orange, coconut oil and a pinch of salt and let the food processor run.  Lastly we added dried tart cranberries and white chocolate chips.  We eliminated refined sugars, made the balls gluten free and somehow achieved a super decadent copycat Starbuck cranberry-orange bliss BALL!

Check out some of our other favorite balls by clicking on the links below:

http://www.goodthymekitchen.com/chickpea-blondie-energy-bites/

http://www.goodthymekitchen.com/white-chocolate-carrot-cake-balls/

http://www.goodthymekitchen.com/lemon-merengue-pie-balls-peanut-butter-cup-balls/


Cranberry-Orange Bliss Balls
 
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Serves: 12
Ingredients
  • 1 C rolled oats
  • ½ C rae cashews
  • 5 medjool dates, pitted
  • 1 Tbsp coconut oil
  • zest and juice of 1 navel orange
  • pinch of kosher salt
  • ¼ C dried cranberries
  • 2 Tbsp white chocolate chips
Instructions
  1. Using a food processor add oats and cashews and mix until broken down. Add dates, coconut oil, orange zest and juice and salt. Pulse until completely combined.
  2. Transfer mixture to a bowl. Add cranberries and white chocolate chips and mix together with a spatula. Roll into equal size balls. Store in an airtight container in the fridge.

Panzanella Salad

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If you have never had a panzanella salad, then you have really been missing out!  In case you are unaware of what a panzanella salad is, it’s basically a rustic Italian bread salad (I know, it already sounds amazing right?) with fresh tomatoes and basil.  We like to add red onion, cucumbers, kalamata olives and mozzarella cheese and toss it all together with a tangy red wine vinaigrette.  The family goes nuts when I make this recipe.  The kids literally beg for “the bread salad.”

For the rustic Italian bread, we like to use a ciabatta loaf and cube it into nice perfectly even pieces.  This could be due to some kitchen obsessiveness but not really, it helps ensure that the bread cubes cook evenly.  Anyway, once you’ve cut up the bread, transfer the pieces to a bowl and drizzle with olive oil.  Use your hands to toss the bread so it’s coated evenly.  Lay the bread onto a parchment lined baking sheet and pop it into the oven for about 8 to 10 minutes until it’s nice and golden brown.

It should look just like this!  Now, I dare you to not eat one of the cubes of bread!  You can’t do it can you?  I know, me neither! Watch out because this is when the whole family starts making their way to the kitchen to nibble on the baked bread cubes.  Happens every time!

Now it’s time to assemble the salad. Just cut up your beautiful fresh tomatoes. We really love heirlooms for this salad as they are the star of the show.  Slice up the cucumber, red onion and kalamata olives and throw all of your ingredients into a large bowl.  Add in the basil, mozzarella cheese and the bread cubes and drizzle with the red wine vinaigrette .

Toss to coat evenly and serve.  You are going to love how the crunchy bread cubes soak up the vinaigrette dressing.  It’s so so good.  This salad would make the perfect side to go along with our Cheesy Eggplant Roll-ups


Panzanella Salad
 
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Serves: 10
Ingredients
  • 1 - 10oz loaf ciabatta bread, cut into 1 inch cubes
  • 1 english cucumber, seeded and chopped
  • 4 medium hierloom tomatoes, cut into segments
  • ½ red onion, sliced very thin
  • ½ C kalamata olives, halves
  • 1 C fresh mozzarella cheese, torn
  • ½ C fresh basil, chiffonade
  • ¼ C red wine vinegar
  • ⅓ C + 2 Tbsp good quality olive oil
  • kosher salt and cracked pepper
Instructions
  1. Preheat oven to 425 degrees. Place cubed bread in a large bowl and drizzle with 2 Tbsp olive oil. Toss with hands to coat. Spread bread cubes out evenly on a rimmed baking sheet. Bake for 8-10 minutes until lightly golden brown.
  2. While bread is baking add cucumber, tomatoes, red onion, olives, mozzarella and basil to a large bowl. In a separate bowl whisk vinegar and remaining olive oil.
  3. Remove bread from oven and allow to cool. Add bread cubes to salad bowl and drizzle with vinaigrette, stopping periodically to toss. Season with S&P to taste.
  4. Refrigerate for at least 1 hour before serving. If needed drizzle with additional red wine vinegar before serving.

Holiday Gift Guide

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                 Our Favorite Gifts for the Foodie in Your Life!

Pasta Maker Philips Pasta Maker – Avance Collection, HR2357/05, White

Gold Cereal Bowl  10 Strawberry Street OB 16 oz. Cereal Bowl - Full Gold Inside - Set of 6

Retro Brass Toaster  Dualit 27441 NewGen Toaster, Brass

Kitchen Aid Mixer  KitchenAid KSM155GBCZ Artisan Design Series Glass Bowl, 5 quart, Champagne Gold]

Marble Cheese Board   Set of 2 Marble Cheese Board White - CIAO

Copper Fondue Pot  Décor Copper & Brass Fondue Set, 2.75 qt.

Flatware Set   Jinsen Customized Stainless Steel Flatware Set for Home Kitchen Restaurant Hotel ( White + Gold)

Copper Colander  Kuprum Handmade Solid Natural Copper Colander, Pasta Strainer, Drain Water & Rinse Vegetable 9.4"

 

                   Our Top Picks for Your Favorite Bar Fly!

Cocktail Shaker Set  VonShef Premium Brushed Gold Etched Parisian Cocktail Shaker Barware Set in Gift Box with Recipe Guide & Accessories

Carry On Cocktail Kit  The Carry on Cocktail Kit The Moscow Mule, 2 Piece

Royal Hawaiian Pineapple Tumbler  The Royal Hawaiian Pineapple Tumbler ~ Gold 18 Ounce ~

Stemless Wine Glasses  "Vitorrio" Wine Glass, Stemless Gold (Set of 6)

Spirit Infusion Kit  The SPIRIT INFUSION KIT - Infuse Your Booze with 70 + Homemade Small-Batch Flavored Vodka Recipes. Become an Infused Alcohol Cocktail Mixologist with "How To Infuse Vodka" Recipe and Instruction Book

Rose Gold Wine Opener  Rose Gold Wine Opener: Metal Lever Bottle Opener Tool Set with Foil Cutter, Extra Corkscrew, and Stainless Steel No Drip Wine Pourer and Stopper for White or Red Wine by Vine & Bottle

Rose Wine Tote Bag  Insulated Wine Tote Bag with Key chain Bottle Opener by Blush (Rose Gold)

Whiskey Stones  Whiskey Stones Gold Edition Gift Set of 8 Stainless Steel Diamond Shaped Ice Cubes, Reusable Chilling Rocks including Silicone Tip Tongs and Storage Tray

 

                Time to Spoil Your Junior Chef Who Loves to Cook!

Easy Bake Oven  Easy-Bake Ultimate Oven, Black/Silver

Sandwich Cookie Cutter Set  Joyoldelf Cookie Cutters Set - 8 Pcs Large Stainless Steel Biscuit Cutter Mould with Happy Face Shape for Cutting Sandwich Crust Bread Bento Pastry Vegetables Fruits

Knife Set  Curious Chef 3-Piece Nylon Knife Set

Retro Play Kitchen Set  Teamson Kids Retro Play Kitchen (1 Piece) Toy, Navy Blue

BabyCakes Cake Pop Maker   Babycakes CP-12 Cake Pop Maker, 12 Cake Pop Capacity, Purple

Herb Garden   AeroGarden 900901-1200 Herbie Kid's Garden with Pizza Party Activity Kit

Soft Serve Ice Cream Maker   Cuisinart ICE-45 Mix It In Soft Serve 1-1/2-Quart Ice Cream Maker, White

Aprons  Halova Kitchen Cooking Apron with Pockets Fashion Universal for Women Men Girls, 100% cotton and linen, Anti-oil, Gray

 

                       For the Baker who Kneads Something New!

Tart Pans  Quiche Tart Pans Round and Heart Shaped Mini Non-Stick Pie Pans with Removable Loose Bottom, Champagne (2 Pieces）

3 Piece Bowl Set  Cambridge Silversmiths 92343H1R Kitchenware, 3 Piece Mixing Bowl Set, Gold

Bread Maker  Cuisinart CBK-200 2-Lb Convection Bread Maker

Cake Dome  American Atelier Madera Pedestal Plate with Dome, Brown

Gold Cooling Rack   MyLifeUNIT Carbon Steel Baking Rack, Nonstick Cooling Rack for Baking, 10" x 16"

Copper Measuring Cups and Spoons   Copper Measuring Cups and Spoons, Set of 9: Copper-Plated Top-Quality Stainless Steel. Satin, and Mirror Polish. Engraved in Both US and Metric ml Measurements. Stackable. Copper Finish / Rose Gold

Stone Rolling Pin  Thirstystone NMPTV44 Patina Vie Rolling Pin, Brown

Pizzelle Maker   Palmer Pizzelle Maker Classic

Roasted Delicata Squash with Crispy Brown Butter Sage

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If you haven’t tried roasted delicata squash, then you really haven’t lived.  Well, that might be a stretch…but this variety of squash is pretty unbelievable.  Delicata squash is a lot lighter than a butternut or acorn squash and it has a thin, edible skin which tastes fantastic.

Prepping the squash to roast is a cinch, just cut the squash in half length-wise and pull the center seeds and pulp out with a spoon. From there, cut the squash into half circle segments, toss with some olive oil and kosher salt and roast away.

The brown butter sage is a must for this roasted delicata squash and takes just a few minutes to make.  Bring butter to a simmer and then add fresh sage leaves,  watch carefully until the sage begins to get crispy. There is a fine line between perfectly crispy and burnt.  Be careful not to burn the sage!!

Image of sage in brown butter for roasted delicata squash

One you have perfectly browned butter and crispy sage, it’s time to assemble your dish.  Transfer the squash to a serving bowl and pour the butter and crispy sage leaves over the squash.  Season with additional S&P to taste and serve it up!

Seriously, this roasted delicata squash is so ridiculously good and easy.  You need to add this to your favorites, we are sure you will love this dish!

 

 

Roasted Delicata Squash with Crispy Brown Butter Sage
 
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Serves: 4
Ingredients
  • 2 medium delicata squash
  • 1 Tbsp good quality olive oil
  • ⅓ C fresh sage leaves
  • 2 Tbsp unsalted butter
  • kosher salt and cracked pepper
Instructions
  1. Preheat oven to 425 degrees.
  2. Cut delicata squash lengthwise, remove seeds with a spoon and discard. Turn squash flesh side down and cut the squash width-wise into ¾ inch slices. Toss squash slices in a bowl with olive oil.
  3. Line a large rimmed roasting pan with parchment paper. Spread squash out evenly and sprinkle with kosher salt. Roast for 25-30 minutes until squash begins to turn golden brown in areas.
  4. Remove squash from the oven and arrange on a serving dish.
  5. Heat butter in a skillet over medium heat. When the butter begins to simmer with white foam add the sage leaves. Use small tongs to flip the sage, watching carefully to not let the sage burn. When the sage becomes crisp immediately remove from heat. Drizzle butter and sage leaves over the squash. Season with additional kosher salt if necessary and cracked pepper, serve immediately.

Twice Baked Sweet Potatoes with Crispy Shallots

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Break the mold this Thanksgiving and serve up these twice baked sweet potatoes with crispy shallots.  I mean, are you even kidding me??? These potatoes are so good, I never need to have a regular baked potato again after making these guys.  We all know how delicious a regular twice baked potato is and this recipe just puts those guys to shame.  The other great news about twice baked potatoes is how easy they are to make!  So, don’t be afraid, give these guys a try on Thanksgiving and give your guests something new to try!

Just wash the sweet potatoes really well and pat them dry.  We like to rim a sheet pan with foil to make for easy clean up.  Don’t say we don’t have super helpful ideas!  Then pierce the potatoes with a sharp knife or a fork and pop them in the oven for about an hour.  Once they are cooked, remove them from the oven and allow to cool.

Then just cut off the top going lengthwise so you can scoop out the perfectly cooked potato flesh with a spoon.  Be sure to leave the skin in tact so you can refill it and it will look nice and pretty!  I mean, it’s Thanksgiving right?  Presentation is key!

Scoop the potato flesh into a bowl and the maple syrup, butter, chili pepper, cinnamon and salt and use a mixer to blend it all together.  You want to to be creamy and smooth…not lumpy.  Use your spoon to refill the potato skins and pop them back into the oven for another 10 minutes.  While the potatoes are back in the oven, you get to move on to the final step that makes this recipe the bomb!  Heat up the oil in a skillet on medium-high heat.  Dredge the sliced shallots in flour and fry them up until they are a nice golden brown.  Remove from oil and let them drain on a plate with a paper towel.  Top the potatoes with these little gems and you are going to be doing a happy dance! This recipe is a game changer! Yum!

Check out some of our other fun side recipes:

http://www.goodthymekitchen.com/orange-maple-roasted-rainbow-carrots/

http://www.goodthymekitchen.com/cauliflower-garlic-mash/


Twice Baked Sweet Potatoes with Crispy Shallots
 
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Serves: 4
Ingredients
  • 4 medium sweet potatoes
  • ¼ C pure maple syrup
  • 2 Tbsp unsalted butter
  • ½ tsp ground chili pepper
  • ½ tap ground cinnamon
  • 1 tsp kosher salt
  • 4 medium shallots, sliced thin
  • ¼ C flour
  • 3 Tbsp vegetable oil - can sub other oil for frying
Instructions
  1. Preheat oven to 375 degrees. Line a rimmed baking sheet with foil.
  2. Scrub sweet potatoes under cold running water with a brush. Dry potatoes and pierce skin several times with a fork. Place on sheet pan and roast for 1 hour. Remove and allow to cool slightly.
  3. Cut top ¼ of the potato off lengthwise. Use a spoon to remove the flesh from the potatoes, leaving the skin intact. Put the flesh of the sweet potato in a mixing bowl. Add maple syrup, butter, chili pepper, cinnamon and salt. Use an electric mixer to mix until smooth and not lumpy. Use a spoon to refill potato skins with mixture. Return to oven for 10 minutes.
  4. While potatoes are cooking heat vegetable oil in a skillet over medium-high heat.
  5. Dredge sliced shallots in flour to coat. Add shallots to oil and fry until golden brown on each side. Remove from oil and place on a paper towel lined plate to drain. Top crispy shallots over sweet potatoes and serve.