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Chicken Apple Sausage with Mustard Garlic Glaze, Atomic Sweet Potato Fries, and Grilled Zucchini

Thursday, 06 Oct 2011
 

I was planning on going to the grocery store to find something for dinner tonight, but instead looked around the kitchen and decided the sausages, sweet potato and squash on hand could be combined into a decent meal.  I wouldn’t have thought to put this meal together otherwise — sometimes good new combinations come out of what’s sitting around. And this meal only takes about 35 minutes.

We’ll start with the sweet potato fries.  I like to bake them instead of frying and find that the biggest challenge is keeping them from being soggy.  A lot of restaurants batter their sweet potato fries in a thick coating of flour, spices, and sometimes sugar, before deep frying them.  My approach to baking them instead is to cut them thin, shoestring style, bake at a high temperature (400 degrees) and broil for the last 3-4 minutes to get crispy edges.

Step one:  preheat the oven to 400.   Next, I took one huge organic garnet yam (actually a sweet potato), cut it up, and tossed with a tablespoon or so of olive oil, salt, and some Sesame Chile Oil I made a couple nights ago.  That’s where the atomic part comes in–the oil packs a huge punch. I only used about a teaspoon and  the fries were almost too hot. But we like that kind of spice.  Then, I baked the fries for 30 minutes, turning once halfway through, and broiling for the last 3-4 minutes.  You have to watch like a hawk during the broiling stage or its easy to end up with burned edges as I almost did tonight.

Next, I worked on the sausages.  We really like Aidell’s chicken and apple, and usually eat them on a potato bun with sauteed onions and mustard.  In an effort to go a little lower carb, I wanted to find a way to make the sausages a little more interesting by themselves.  The Aidell’s website had an interesting recipe for Mustard Garlic Glaze containing dijon mustard, soy sauce, honey, garlic and olive oil, so I thought I’d give it a try.

I made it according to the recipe and basted the sausages before grilling for about 7 minutes.  These turned out great.  I reserved a few tablespoons of the glaze to use on the zucchini, so now on to that…

I sliced the zucchini lengthwise about 1/4″ thick.  For marinade, I added a teaspoon of white wine vinegar and freshly ground salt and pepper to the leftover mustard garlic glaze, and used this to coat the zucchini before grilling.

The squash stayed on the grill for about 3 minutes per side, and that was perfect.  More and it would have been soggy.  It kept a little bit of firmness. So, that’s it for a quick, easy and relatively healthy dinner.

 



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