Well hello there. It has been awhile. I have missed you. Hope you all have been enjoying some quality family and friend time over this holiday season! We had a wonderful Christmas filled with loads of laughs, wicked eats and special moments with our loved ones. The Duster and I are both feeling very fortunate to be surrounded by such incredible people. Infectiously, we wish the same to you and yours!!
Since opening up my stocking on Christmas morn, I have been dying to try out this new wee kitchen gadget that I received as a gift from my mother-in-law. It is the Joseph Joseph Rocker Garlic Press. I had never before seen this sweet little tool and was pumped to give it a go! Coincidentally, in my mind I had been conjuring up this idea for a twice baked sweet potato recipe for some time now. I knew lots of crushed garlic, bacon and chorizo were all ‘musts’ in this one…so it was the perfect opportunity to put ‘The Rocker’ to the test!
Let’s just say…I wasn’t disappointed in the slightest. This quirky kitchen gadget is better than any garlic press I have ever tried before! I highly recommend that it finds it’s way into your utensil drawer as well. Super sturdy, a breeze to clean…and crushes the garlic in it’s entirety – sans mess! This product was also a main player and motivation for me to create a new and very garlicky guacamole recipe that is ADDICTIVE! I created a big batch on Boxing Day for a fam dins and other one today for us here at home. It is some serious business. I just can’t get enough! YUM!!! Stay tuned for my upcoming recipe blog post on this.
I am presently off on holidays for two weeks, so I have been a busy bee in the kitchen creating new recipes and making some of the visions that have been twirling around in my head, come to life! I have to be honest, this recipe isn’t a ‘quick paleo’ or ‘on-the-go’ style recipe, but extremely fabulous for a special occasion or weekend dins, when you have a little more time on your hands. The end product is def worth the wait. I really enjoyed my time in the kitchen, cheffin’ up this bad boy. A total meal onto itself…the combo of flavours and ingredients are guaranteed to make your mouth water and your belly smile.
Alright…signing off for today! Sending huge amounts of love & goodness to you for 2012!!! Keep an eye on my website, as I am currently working on some new projects…
- 2 large sweet potatoes - halved
- 2 hot chorizo sausages (pre-cooked) - diced
- .5 lb bacon - baked and chopped into pieces (I used back bacon ends from my local butcher shop)
- 1 large package of white mushroom - diced
- 3 small white onions - thinly sliced
- 4 cloves of garlic - crushed
- 1-2 tbsp of smoked chipotle
- fresh chives - chopped
- sea salt and ground pepper
- butter (from grass-fed cow) - optional
- start by cooking bacon in oven on a tin foil-lined pan
- bake at 325 degrees, until bacon has achieved desired crispiness, set aside to cool
- next, slice sweet potatoes evenly in half
- take some of the leftover bacon fat and brush on the flesh side of the sweet potato
- place the halves face down on another foil-lined baking pan
- bake at 375 degrees for 35-45 minutes or until inside is tender (time may vary depending on size of sweet potato - can check using a fork to press on skin side)
- when done, set aside and allow to cool for 10-15 minutes
- in the meantime, on medium, heat all leftover bacon fat in a skillet
- add in onion and garlic and cook until translucent
- then, add in mushrooms and smoked chipotle
- cook until softened and slightly browned
- then, add in chopped bacon and chorizo sausage (pre-cooked) to the mixture and cook for another 5 minutes - stirring occasionally
- when finished, take baked sweet potatoes and remove insides into a bowl using a spoon
- take the mixture that you created in the skillet and combine with the softened sweet potato insides - mix well
- take the empty skins and fill them up with the mixture from the bowl
- place stuffed skins back on the foil-lined pan and broil for 5 minutes or so, until they are slightly browned and crispy on top (keep a close eye on them, as you don't want them to burn!)
- remove from oven and garnish with some sea salt, ground pepper and chopped chives
- top with some butter (if desired - optional)