Easy Blueberry Peach Tart with Vanilla Glaze

Ingredients

• 1 sheet of puffed pastry, thawed for 20 minutes
• 1 large egg
• 1 tablespoon water
• 3 large peaches, peeled, pitted, and thinly sliced
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon cornstarch

For the Vanilla Glaze

• 1 cup of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

1. Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
3. In a small bowl combine the egg and water; beat until well combined; set aside.
4. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
5. Gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with slightly wet fingers.
6. Place puffed pastry on prepared baking sheet.
7. Layer the peaches evenly  on the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
8. Lightly brush exposed pastry crust with egg wash.
9. Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
10. While the tart bakes, make the vanilla glaze!
11. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the tart right before serving.
12. Serve warm with vanilla glaze.

SLOW COOKER PEACH SALSA PORK ROAST WITH SWEET POTATOES

INGREDIENTS

1. 1 (2 to 2-1/2 pound) boneless pork roast
2. kosher salt and cracked black pepper
3. 1 tablespoon peanut, canola, vegetable, or olive oil
4. 5 small peeled sweet potatoes, cut into 1-inch chunks
5. 2 cups peach salsa 

How To Serve:

1. Hot cooked rice
2. Chopped cilantro or parsley
3. Chopped green onions

Optional:- Spicy sesame oil and Spicy Chinese Black Bean Chili Sauce or Chili Garlic Sauce.

INSTRUCTIONS

1. Scatter the cubed sweet potatoes in the bottom of a slow-cooker crock. Put the lid in place and set the slow-cooker to HIGH.
2. Sprinkle the pork roast generously with kosher salt and cracked black pepper on all sides.
3. Place a heavy-bottomed stainless steel or cast-iron skillet over high heat. Swirl the oil over the bottom of the pan. Carefully place the pork roast in the hot pan and do not move it until it releases easily from the pan and is deep golden brown on the side that just cooked. Rotate the roast to an un-browned area and repeat. Do this until you have browned the entire surface of the pork roast. Use tongs to set the pork roast on top of the cubed sweet potatoes. Pour the peach salsa over the top, put the lid in place, and cook on HIGH for 4-5 hours or LOW for 7-9 hours. The pork roast is done when it measures 145°F on an instant read thermometer inserted into the thickest part of the roast.

How To Serve:

1. Slice the pork roast in 1-inch thick chops. To plate the dish, add some hot, cooked rice to each bowl, spoon some of the sweet potato and peach salsa with pan juices over the rice, and top with green onions, cilantro or parsley, and -if using- spicy sesame oil and chili sauce.

Sweet Potato Cauliflower Soup

Ingredients

• 1 large head cauliflower (the one I used was at least 7″ in diameter
• olive oil for drizzling
• Few dashes garam masala (optional)
• 3 medium to large sized peeled sweet potatoes, cut into 1″ pieces
• 1 sweet onion, diced
• 2 cloves garlic
• 7 cups filtered water

Method

First, preheat your oven to 400 °F and cut up your cauliflower into bite sized pieces. Sprinkle cauliflower lightly with garam masala. Place cauliflower onto ungreased cookie sheet and lightly drizzle with olive oil. Place in oven and let roast until golden brown on the tops and tender, but not mushy, about 20-30 minutes. There’s no need to flip ‘em. Just remove from oven and let cool while you cook the rest of the soup.

In large stockpot, bring sweet potato, onion, garlic and water to a boil. Salt (abt 3/4 tsp) and stir. Reduce heat and allow to remain at a constant simmer until sweet potatoes are tender. Add in cooked cauliflower and divide soup into 2 parts.

Let soup cool and then blend one part soup in blender until very smooth. Combine with second part soup and stir. Salt to taste and warm up over stovetop if needed.

Sweet Tea BBQ Chicken

Ingredients

• 12 bone-in/skin on chicken drumsticks
• 2-18.5 ounce bottles Gold Peak Sweet Tea
• 1 shallot, roughly chopped
• 4 cloves garlic, roughly chopped
• 1 tablespoon olive oil, plus extra as needed
• 2 teaspoons kosher salt, plus extra as needed
• 2 lemons, halved
• Freshly cracked black pepper

Instructions

1. In a large zip top bag, combine the chicken, Gold Peak Sweet Tea, shallot, garlic, olive oil and salt. Squeeze the halved lemons into the marinade and then add the lemons themselves. Carefully zip the top closed and place into a baking dish. Transfer the baking dish into the refrigerator and marinate for 12-24 hours.
2. Once marinated, carefully remove the chicken from the bag and discard the marinade.
3. Drizzle the marinated chicken with olive oil and season with salt and pepper.
4. Brush an outdoor grill with olive oil to coat the grate. Turn the grill on to medium high heat, about 425 degrees F. Using a pair of tongs, place the chicken onto the grill and cook, turning as needed to cook both sides, until the internal temperature of the chicken is 165 degrees F.
5. Remove the chicken from the grill and transfer to a serving platter. Allow to rest for 5 minutes before serving. Serve with extra lemon wedges as needed.

Sweet Lime Chicken

Ingredients

• Chicken Breast or Tenders, desired amount
• Olive Oil
• Limes (3-4)
• Lime Zest of 1-2 limes.
• Coconut Sugar or Honey
• Paprika
• Cumin
• Oregano
• Salt
• Pepper
• *There are no measurements for this recipe
• Optional: Top chicken with chopped cilantro

Instructions

Preheat your oven to 350 degrees.
Add your chicken to a baking dish large enough to where the chicken isn't too crowded together.
Drizzle olive oil on top of the chicken. (Enough olive oil to coat the entire top of the chicken. It's ok to be somewhat generous.) Then Squeeze your limes onto the chicken. (I used 1 and a half limes per side. Don't be shy. Squeeze enough juice to coat entire tops of chicken.)
Grate lime zest over the chicken, one lime per side.
Sprinkle coconut sugar on top of chicken, enough to coat entire top of chicken. If using honey, drizzle on top. Use enough to coat lightly.
Do the same with the remaining spices, paprika, cumin, oregano, salt, and pepper. Be generous.
Flip the chicken, and do the same to the other side ; olive oil, sweetener, and spices.
Bake in the oven for 20-30 minutes, or until internal temperature is close to 165 degrees. Cover at let sit for at least 5-10 minutes after baking to let the flavors come together.
Top chicken with chopped cilantro.

Sweet and Sour Sauce

Ingredients 

• 3⁄4 cup white sugar
• 1⁄3 cup white vinegar
• 2⁄3 cup water
• 1⁄4 cup soy sauce
• 1 tbsp ketchup
• 2 tbsp corn starch

Directions

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Spiced Sweet Potato Fries

Ingredients

• Two Large Sweet Potatoes, peeled and cut into 1 inch by 4 inch sticks
• 3 Tablespoons Olive Oil
• 1/2 Teaspoon Black Pepper
• 1/4 Teaspoon Cayenne Pepper
• 1/4 Teaspoon Paprika
• 1/4 Teaspoon Cumin
• 1/4 Teaspoon Garlic Powder

Method

Preheat the oven to 400 degrees Fahrenheit. Place the sweet potato pieces in a large bowl, add the olive oil, and stir until the potato pieces are evenly coated in the oil. Add the spices and mix well until they are evenly distributed over the potato pieces. Place the sweet potato pieces flat on a large baking sheet, drizzling any remaining oil over the top. Spread the pieces out over the top of the baking sheet and put it in the oven. Allow to bake for 15 minutes, then remove the tray, flip the pieces over, and place the tray back in the oven for another 10 minutes. You can then remove the tray from the oven and serve the sweet potato fries immediately, or, if you want the fries to be extra-crispy, you can then turn the oven up to 475 degrees Fahrenheit and leave them in for another 3-5 minutes, watching closely to make sure that they don't over-crisp and burn.

Sweet 'n Spicy Firecracker Chicken

INGREDIENTS

• 1/2 cup packed light brown sugar
• 1/3 cup buffalo sauce (I used Frank’s Red Hot)
• 1 Tablespoon apple cider vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 pound Gold’n Plump® Boneless Skinless Chicken Breast Portions, cut into 1-inch chunks
• 1/2 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup vegetable oil

For serving: (optional)

• Hot cooked rice
• Chopped scallions

DIRECTIONS

Preheat oven to 350 degrees F. Line a 13 x 9-inch baking dish with foil and coat with nonstick cooking spray.

In a medium bowl, whisk together sugar, buffalo sauce, apple cider vinegar, salt and red pepper flakes. Set aside.

In a large bowl, gently toss chicken pieces with cornstarch. Beat eggs in a separate bowl or shallow dish. Dip chicken pieces into eggs.

Add oil to a large nonstick skillet set to medium-high heat. Once hot, fry chicken until golden brown but not fully cooked, 3-4 minutes. Transfer chicken to a paper towel-lined plate. Discard excess oil.

Add chicken to prepared baking dish and top with buffalo sauce mixture. Bake until sauce has thickened, about 30 minutes, turning over chicken pieces halfway through cooking time.   Serve over rice and top with chopped scallions, if desired.

Sweet Garlic Chicken

Ingredients

• 2 Chicken Breasts
• 1/2 tsp each Salt & Pepper
• 2 TBSP Olive Oil + more for drizzling
• 3 Cloves Garlic, minced
• 2 TBSP Brown Sugar
• Preheat oven to 450˚ F.

Place chicken breasts in baking dish. (I advise using nonstick foil. Once this is cooked, there is a lot of mess leftover. It just makes cleanup easier.) Drizzle lightly with olive oil and sprinkle both sides with salt and pepper.

In a saucepan, heat 2 TBSP olive oil over medium heat. Add minced garlic to heated oil. Cook until softened, about 2 minutes. Turn off the heat and add the brown sugar. Stirring until combined. Spread the brown sugar mixture evenly over each piece of the side that is facing up.

When oven is heated, bake chicken for 15-20 minutes. Remove and serve.

Sweet and sour chicken recipe

Ingredients

• 1 lb chicken (cut into bite size pieces)
• 1/2 tsp kosher salt
• 1/4 tsp pepper
• 1/4 tsp garlic salt
• 3/4 cup corn starch
• 2 large eggs, whisked
• 1/2 cup canola oil
• Sweet and sour sauce:
• 1 cup sugar
• 1/3 cup ketchup
• 1 tsp garlic salt
• 1/2 cup + 1 TB rice vinegar (distilled vinegar will work too)
• 1 TB soy sauce

Instructions

Place the chicken, corn starch, salt, pepper and garlic salt in a large ziplock bag and shake until the chicken is evenly coated.
Heat 1/4 cup oil in a large frying pan over medium heat. Dip the chicken in the egg mixture and place in the frying pan with a fork. I did half the batch first. Fry both sides of the chicken for about 2 minutes a piece. Line a baking sheet with foil and place chicken on the pan. Dispose of the burnt oil and then heat up the rest of the oil and finish the chicken.
Pre-heat oven to 325 degrees.
In a medium size bowl whisk together all of the ingredients for the sauce.
Next you'll pour the sauce over the chicken and bake for 20 minutes. Pull the chicken out and flip the chicken to evenly coat it with sauce. Then bake for an additional 15-20 minutes.
Serve with steamed rice and veggies.
Enjoy!