Five Minute Grilled Chicken

 https://www.seriouseats.com/recipes/2015/09/five-minute-grilled-chicken-cutlet-rosemary-garlic-lemon-recipe.html 

• 3 medium cloves garlic, minced (about 1 tablespoon)
• 3 tablespoons minced fresh rosemary
• 2 tablespoons fresh juice from 2 lemons
• 6 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 4 boneless, skinless chicken breasts (5 to 7 ounces each), cut into 8 cutlets

1. Light one chimney full of charcoal.When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

2. 2.

   Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

   Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

   
   

   
   

Roasted Miso Sweet Potatoes

 https://www.seriouseats.com/recipes/2016/11/roasted-miso-butter-maple-sweet-potatoes-recipe.html

• 2 1/4 pounds (1kg) sweet potatoes, cut into 2-inch pieces (about 7 cups; see note)
• 6 tablespoons (90g) unsalted butter
• 1/4 cup (60ml) pure maple syrup
• 1/4 cup (60g) white miso
• 2 teaspoons (10ml) white wine vinegar
• 1 (1-inch) knob peeled fresh ginger, grated (about 2 teaspoons)
• Kosher salt and freshly ground black pepper

1. Preheat oven to 375°F (190°C). Arrange sweet potatoes in a single layer in a 9- by 13-inch baking dish. 

2. 2.

   In a small saucepan, combine butter, maple syrup, and miso and cook over medium heat, stirring, until butter is melted and sauce is smooth. Stir in vinegar and ginger and remove from heat.

3. 3.

   Pour miso butter over sweet potatoes and toss to coat. Season with salt and pepper. (Be careful with the salt, as the miso will already be salty.)

4. 4.

   Bake potatoes, stirring occasionally, until tender when pierced with a knife, about 40 minutes. Serve immediately. (To brown the potatoes more deeply, set them under the broiler for 2 to 3 minutes; watch them closely to make sure they do not burn.)

Sweet Potato Chili with hominy

https://www.seriouseats.com/recipes/2014/02/vegan-sweet-potato-two-bean-chili-with-hominy-recipe.html

Ingredients

• 3 whole sweet dried chilies like Costeño, New Mexico, or Choricero, stems and seeds removed
• 2 small hot dried chilies like Arbol or Cascabel, stems and seeds removed (optional)
• 3 whole rich fruity dried chilies like Ancho, Mulatto, Negro, or Pasilla, stems and seeds removed
• 1 quart water or hearty vegan stock
• 1/4 cup raisins
• 1 cup orange juice (or 2 tablespoons orange juice concentrate)
• 2 whole chipotle chilies in adobo sauce with 2 tablespoons sauce from can
• 2 tablespoons vegetable oil
• 1 large onion, chopped (about 1 1/2 cups)
• 1 poblano pepper, chopped (about 1 cup)
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 1/2 tablespoons ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon soy sauce
• 1 teaspoon marmite or vegemite (optional)
• 1 (28 ounce) can whole peeled tomatoes, crushed by hand
• 2 (15 ounce) cans kidney beans, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can hominy, drained and rinsed
• 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
• Kosher salt
• 2 tablespoons vodka or bourbon
• 2 tablespoons corn masa harina

Directions

1. 1.

   Place dried chilies in a large saucepan over medium heat. Toast, stirring and flipping the chilies occasionally, until pliable, lightly puffed, and fragrant, about 4 minutes. Add stock, raisins, and orange juice, and simmer, stirring occasionally, until chilies are fully hydrated and tender, about 15 minutes. Drain chilies and raisins, reserving water separately. Transfer chilies to a blender or hand blender cup. Add chipotles and their sauce. Blend until completely smooth.

2. 2.

   Heat oil in a large saucepan or Dutch oven over medium-high heat until shimmering. Add onions and poblanos and cook, stirring frequently, until softened but not browned, about 4 minutes. Add garlic, cumin, and dried oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add puréed chilies, soy sauce, and marmite, and cook, stirring constantly, until fragrant, about 30 seconds. Add reserved chili soaking liquid, tomatoes, kidney beans, black beans, hominy, and sweet potatoes. Stir to combine and season with salt to taste.

3. 3.

   Bring to a boil over high heat, reduce to lowest heat, cover, and cook, stirring occasionally, until sweet potatoes are fully tender and flavor has developed, 1 to 1 1/2 hours, adding more liquid as necessary if chili threatens to scorch.

4. 4.

   When cooked, add vodka or bourbon and stir to combine. Season to taste with salt and whisk in masa in a slow steady stream until desired thickness is reached. For best results, allow chili to cool and refrigerate for at least one night and up to a week. Reheat to serve.

5. 5.

   Serve, garnished with cilantro, chopped onions, scallions, avocado, lime wedges, and warm tortillas as desired.