A Dash of Cinnamon

Sweet Potato Soup Ingredients: 3 to 4 sweet potatoes 1/2 cup maple syrup 1 teaspoon ground cinnamon 2 1/2 cups vegetable broth 1 cup apple cider 1/4 teaspoon nutmeg 1 cup heavy whipping cream 1/2 cup sharp cheddar cheese 2 tablespoons butter salt and pepper, to taste Directions: Bake sweet potatoes at 400 degrees for 1 hour. Meanwhile, add maple syrup and cinnamon to a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes. The mixture should have a honey consistency. Peel the skins from the cooked sweet potatoes and add the potato to a food processor and purée with 1 cup of broth. Stir in sweet potato mixture with maple syrup mixture and add remaining broth, apple cider, nutmeg and salt and pepper. Cook over medium heat for 10 minutes. Add heavy whipping cream and cook for another 5 minutes. Then add cheese and butter and cook until cheese is melted through. Serve. Cinnamon Cheddar Twists Ingredients: 1 sheet puff pastry, thawed 1/4 cup butter, melted 2 tablespoons ground cinnamon 2 tablespoons sugar 1/2 cup of sharp cheddar cheese, shredded Directions: Preheat oven to 350 degrees. Cut puff pastry in 1 inch sections. Brush with melted butter. Mix cinnamon and sugar together and sprinkle on the buttered pastry. Sprinkle cheese on top. Take each end of the pastry and twist. Place on greased baking sheet. Cook for 10 to 15 minutes or until golden brown.

Sweet Potato Soup

Ingredients:
3 to 4 sweet potatoes
1/2 cup maple syrup
1 teaspoon ground cinnamon
2 1/2 cups vegetable broth
1 cup apple cider
1/4 teaspoon nutmeg
1 cup heavy whipping cream
1/2 cup sharp cheddar cheese
2 tablespoons butter
salt and pepper, to taste

Directions:
Bake sweet potatoes at 400 degrees for 1 hour. Meanwhile, add maple syrup and cinnamon to a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes. The mixture should have a honey consistency. Peel the skins from the cooked sweet potatoes and add the potato to a food processor and purée with 1 cup of broth. Stir in sweet potato mixture with maple syrup mixture and add remaining broth, apple cider, nutmeg and salt and pepper. Cook over medium heat for 10 minutes. Add heavy whipping cream and cook for another 5 minutes. Then add cheese and butter and cook until cheese is melted through. Serve.

Cinnamon Cheddar Twists

Ingredients:
1 sheet puff pastry, thawed
1/4 cup butter, melted
2 tablespoons ground cinnamon
2 tablespoons sugar
1/2 cup of sharp cheddar cheese, shredded
Directions:

Preheat oven to 350 degrees. Cut puff pastry in 1 inch sections. Brush with melted butter. Mix cinnamon and sugar together and sprinkle on the buttered pastry. Sprinkle cheese on top. Take each end of the pastry and twist. Place on greased baking sheet. Cook for 10 to 15 minutes or until golden brown.

 

Ingredients: 12 ounces coffee of your choice 2 teaspoons coconut oil 1/2 teaspoon ground cinnamon 1/4 cup unsweetened coconut milk 1/8 teaspoon vanilla extract Directions: Brew coffee. While coffee is making, add coconut oil to a medium saucepan and melt over medium heat. Add all ingredients to a blender and mix well. Serve immediately.

Cinnamon Coconut Latte

Ingredients:
12 ounces coffee of your choice
2 teaspoons coconut oil
1/2 teaspoon ground cinnamon
1/4 cup unsweetened coconut milk
1/8 teaspoon vanilla extract

Directions: Brew coffee. While coffee is making, add coconut oil to a medium saucepan and melt over medium heat. Add all ingredients to a blender and mix well. Serve immediately.

 

Ingredients: 1 chicken, 3 to 4 lbs. 4 to 8 tablespoons unsalted butter 1 to 2 cinnamon sticks pinches ground cinnamon 1/2 medium yellow onion, diced 1 teaspoon garlic (more or less to taste) kosher salt fresh cracked pepper 15 to 16 ounces tomato sauce (unflavored and low sodium) 2 tablespoons tomato paste rice, noodles, vegetable noodles, or whatever you would like to serve chicken over. Directions: Cut chicken into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts each cut in half through the bone). In a large, deep pot, sauté pan or braising pan, melt 4 tablespoons butter with the cinnamon sticks over medium-low heat. The key with this dish is to brown the chicken slowly and to make sure the butter never burns. Season chicken pieces on both sides with salt, pepper, and a pinch of cinnamon. Place chicken skin-side down in the butter and slowly brown--this should take about 15 minutes. Flip the chicken over, and brown for another 2 to 3 minutes. Remove chicken, and brown diced onion 2 to 3 minutes. Add garlic and cook for another minute. Add chicken, and then add tomato sauce and tomato paste to the pan. Tilt pan or use a spoon to disperse the tomato paste. Cover the pan and cook for 30 minutes at a low temperature, checking after 10 minutes to make sure the liquid is gently bubbling. Return chicken to the pan, and if necessary, continue cooking at a low temperature until done, which may be as many as 5 to 15 minutes more (or perhaps even longer). Meanwhile, cook rice or noodles. Add grated parmesan cheese, if desired.

Greek Chicken

Ingredients:
1 chicken, 3 to 4 lbs.
4 to 8 tablespoons unsalted butter
1 to 2 cinnamon sticks
pinches ground cinnamon
1/2 medium yellow onion, diced
1 teaspoon garlic (more or less to taste)
kosher salt
fresh cracked pepper
15 to 16 ounces tomato sauce (unflavored and low sodium)
2 tablespoons tomato paste
rice, noodles, vegetable noodles, or whatever you would like to serve chicken over.

Directions:
Cut chicken into 10 pieces (2 wings, 2 drumsticks, 2 thighs, 2 breasts each cut in half through the bone). In a large, deep pot, sauté pan or braising pan, melt 4 tablespoons butter with the cinnamon sticks over medium-low heat. The key with this dish is to brown the chicken slowly and to make sure the butter never burns. Season chicken pieces on both sides with salt, pepper, and a pinch of cinnamon. Place chicken skin-side down in the butter and slowly brown–this should take about 15 minutes. Flip the chicken over, and brown for another 2 to 3 minutes. Remove chicken, and brown diced onion 2 to 3 minutes. Add garlic and cook for another minute.
Add chicken, and then add tomato sauce and tomato paste to the pan. Tilt pan or use a spoon to disperse the tomato paste. Cover the pan and cook for 30 minutes at a low temperature, checking after 10 minutes to make sure the liquid is gently bubbling. Return chicken to the pan, and if necessary, continue cooking at a low temperature until done, which may be as many as 5 to 15 minutes more (or perhaps even longer). Meanwhile, cook rice or noodles. Add grated parmesan cheese, if desired.

 

Ingredients: 1/2 cup Grand Marnier 1/4 cup Brandy 1 orange, halved and sliced 1 lime, sliced 1 pear, sliced 3 cinnamon sticks 1 bottle dry red wine 3/4 cup ginger ale Directions: Add first 7 ingredients to a large pitcher and stir well. Refrigerate for at least 2 hours. Right before serving, add ginger ale and enjoy.

Holiday Sangria

Ingredients:
1/2 cup Grand Marnier
1/4 cup Brandy
1 orange, halved and sliced
1 lime, sliced
1 pear, sliced
3 cinnamon sticks
1 bottle dry red wine
3/4 cup ginger ale

Directions:
Add first 7 ingredients to a large pitcher and stir well. Refrigerate for at least 2 hours. Right before serving, add ginger ale and enjoy.

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