Mix 2 Tbs softened butter with curry paste, ginger and cloves in a small bowl. Melt 1 Tbs butter in a skillet and place the chicken in. Spread the spice mixture on top of the chicken and cover. Let cook for 5 minutes. Flip the chicken and cook, covered, for another 5 minutes. Flip the chicken again and let it cook until it’s done. This largely depends on the thickness of your chicken so if in doubt, use a thermometer.
Wash sweet potatoes. Pat dry and wrap in foil. Bake at 425° for 1 hour (or until done). While the sweet potatoes are cooking, mix butter, cream cheese, cinnamon, nutmeg and cloves in a large bowl. Slit the sweet potato and carefully scoop out the flesh (keep the skins) into the bowl with the cream cheese mixture. Mix sweet potato flesh with the cream cheese mixture until incorporated and smooth. Carefully put the mixture back into the sweet potato skins. Bake at 375° on a baking sheet for 15 minutes.
If you like my twice baked sweet potatoes, you’ll love my other recipes!
I don’t often use my crock pot for dinners. What I do use it for is applesauce! Little man loves applesauce and so do my husband and I. So grab a bunch of apples, your crock pot, and join in!
1 c Water
1-2 Tbs Lemon Juice (helps keep it fresh)
Cinnamon to taste (I love cinnamon)
Peel all your apples and slice them around the core. No need to use apple corers. Lay all your apples in the crock pot. Mix your lemon juice into the water and pour over the top of your apples. Sprinkle cinnamon over your apples (or don’t if you want it really plain). Cook on low all day (8-10 hours) or on high for about 4 hours. If you want to get a little more creative, dash a small amount (1/8 tsp) of ground cloves on top too! Once your applesauce is done cooking, use an immersion blender to whirl everything together and make a great consistency. You can also mash it up with what you have on hand if you are short an immersion blender.
If you like my homemade applesauce, you’ll love my other recipes!
Heat a large pot over medium heat, combine tomatoes, onion, cloves and stock. Bring to a boil. Boil for about 20 minutes to bring all of the flavors together. Remove from heat and immersion blend it. Then run the mixture through a fine strainer into a large bowl. Save any left over pulp type stuff to use as a great tomato paste. I put mine in calzone.
In the empty pot, melt butter over medium heat. Whisk in the flour to make a roux, cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato sauce, then stir in the rest. Season with sugar and salt, and adjust to taste.