We are starting to grow our collection of pantry staples, including spice blends from Calicutt's Spice Co. in Hershey, PA. I recently tested out a few blends for Fall! I recommend all of these - they are sure to become Fall staples in our household.
Maple Chicken Sausage
Recipe adapted from NYT Cooking
1 tsp. dried sage
2 tsp. kosher salt
½ tsp. freshly ground black pepper
1 tbsp. Vermont Maple spice blend
1 lb. ground chicken
1 tbsp. plus 1/2 tsp. maple syrup
Extra-virgin olive oil
Line a baking sheet with parchment paper; set aside.
Add the sage into a large bowl with salt, black pepper and Vermont Maple spice blend.
Add chicken and syrup to the spice mixture.
Using your hands, mix thoroughly.
Divide and form the mixture into 8 2 ½ inch patties, placing them on the baking sheet. Cover, and refrigerate for 30 minutes. You can skip this step if in a time-crunch; waiting just allows the flavors to marry.
To cook, heat a cast-iron pan over medium heat. Add 1 tablespoon olive oil. When it shimmers, add patties in a single layer, leaving space between them. Cook 3 to 4 minutes per side, or until browned on the surface and just cooked through.
Drain sausages on paper towels. Serve hot.
Chipotle & Honey Sweet Potatoes
2 tbsp. light brown sugar
1 tsp. Chipotle & Honey spice blend
¼ tsp. ground black pepper
1 tsp. kosher salt, divided
¼ cup water
2 tbsp. honey
3 large sweet potatoes
2 tbsp. extra-virgin olive oil
Preheat your oven to 350*
Line a large baking sheet with foil and lightly grease with olive oil spray.
To make the glaze, whisk brown sugar, Chipotle & Honey spice blend, pepper, ½ tsp. of salt, and water in a large bowl.
Cut sweet potatoes into ½ inch wedges and gently toss with the honey and spice glaze to coat.
Spread the sweet potatoes out evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil.
Cover with foil and roast for 45 minutes, gently tossing every 15 minutes.
After 45 minutes, uncover the potatoes and drizzle or baste with the remaining honey and spice glaze. Increase the oven temperature to 425* and bake the potatoes for an additional 15 minutes, uncovered.
Remove immediately from the oven, sprinkle with a half teaspoon of salt and serve.