Mashed Sweet Potatoes with Chipotles and Maple Syrup
These mashed sweet potatoes are a great side dish for chicken, steak, or anything else. Sweet potatoes are generally looked at as a fall and/or winter vegetable, but they are delicious all year long. You can use sweet potatoes whenever you use regular potatoes…with a couple of adjustments. DO NOT boil sweet potatoes. Sweet potatoes aren’t as starchy as regular potatoes and can become waterlogged if submerged in water. Steaming the sweet potatoes is the trick to making light, fluffy, mashed sweet potatoes. Continue reading “Mashed Sweet Potatoes with Chipotles and Maple Syrup”
How to Reverse Sear a Steak
Cooking steak is one of the trickiest things to cook well in a home kitchen. Cooking a steak on your stovetop lets you control the cooking the most, but you’ll end up with a smoke-filled kitchen and an unevenly cooked steak with a great crust. If you cook your steak in the oven, your steak will be more evenly cooked, without that steakhouse like crust. The best way to cook a steak perfectly, with a perfect brown crust and an even temperature is to do a reverse sear. First, you cook the steak in a low oven and then finish it on the stovetop. It takes a bit of time, and a little technique, but I’ll show you how to reverse sear a steak.
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Cast Iron Roasted Chicken
Cast Iron Roasted Chicken is one of the most delicious things you can put in your mouth. This technique allows you to cook a whole chicken with crisp skin and juicy meat in less than an hour. It is one of my go-to dishes, and all you need is a chicken, a cast iron skillet and a hot oven. This is less of a recipe and more of an introduction of a technique, so I’m going to keep the ingredients very simple. You can season this chicken however you want. This is something I make once every week or two, and I tend to season it differently every single time. Continue reading “Cast Iron Roasted Chicken”