Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and jalapenos and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
Preheat the oven to 400 degrees. Add the butter to a 12-inch cast iron skillet and put the skillet in the oven to heat up.
Mix all dry ingredients in a large bowl.
In a 4-cup liquid measuring cup, whisk the eggs until frothy. Then add the buttermilk to make a total of 2 cups liquid.
Add the wet ingredients to the dry ingredients and stir until well mixed. Add the honey and stir.
Pour the cornbread batter into the melted butter in the skillet.
Bake the cornbread for 25 minutes. Allow to cool in the skillet before slicing.
(Alternatively, you may place equal amounts of the cornbread batter in 8 standard size muffin tins. Baking time will be the same.)
Preheat oven to 325° F.
Place the water in a medium stock pot over high heat and bring to a boil. Add the potatoes and reduce the heat to medium-high. Simmer for 10 minutes and remove. Drain potatoes and let them cool slightly before cutting them into quarters.
Place potatoes in a roasting pan large enough so that they are not crowded.
Put the butter and olive oil on top and sprinkle the garlic, rosemary, salt and pepper over the potatoes.
Place the pan in the oven and roast for about 25 -30 minutes. As soon as the butter has melted stir the potatoes and then stir them gently about every five minutes.
They are done when they are slightly crisp on the outside (about 20 – 25 minutes).
Place a large skillet in the oven and preheat the oven to 375°F.
When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes.
After 10 minutes add the yams and stir well. Increase the temperature of the oven to 375°F. Stir the yams every 5 – 7 minutes. It will take about 40 minutes for them to cook. They are done when the yams are tender but not mushy.
About 10 minutes before the yams are done (when they have begun to soften) add the rosemary.
Remove from the oven and place in a large bowl. Stir in the 2 teaspoons olive oil and serve (or chill).
Place a large skillet in the oven and preheat the oven to 325°F.
When the oven is hot, add the teaspoon of olive oil to the pan with the onions. Stir well and return the pan to the oven. Stir the onions about every 5 minutes.
After 10 minutes add the yams and stir well. Increase the temperature of the oven to 375°F. Stir the yams every 5 – 7 minutes. It will take about 40 minutes for them to cook. They are done when the yams are tender but not mushy.
About 10 minutes before the yams are done (when they have begun to soften) add the rosemary.
Remove from the oven and place in a large bowl. Stir in the 2 teaspoons olive oil and serve (or chill).
Place a large skillet in the oven and preheat to 325°F.
When the oven is hot add the olive oil and swirl until the pan is coated.
Add the potatoes and yams along with the onion, salt, pepper and cayenne.
Roast for 30 minutes. Toss frequently.
Remove and add the chives. Toss well and serve.
Place a large skillet in the oven and preheat to 375° F.
Add the olive oil and garlic to the hot pan.
Add the potatoes and toss to coat with the oil.
Sprinkle the paprika, salt and pepper over the potatoes and toss.
Place the pan in the oven, reduce the heat to 325°F.
Roast the potatoes for about 20 minutes. Toss them about every five minutes to brown on all sides. Serve when the potatoes are tender.
After shredding the potatoes, place them in a strainer. Use the back of a rubber spatula press the excess water out of the potatoes.
Place the potatoes on a double thickness of paper towel and pat as dry as possible.
Place the potatoes in a bowl and add the salt, sage and pepper. Toss until well blended.
Place the butter on a large griddle or in a large skillet over medium high heat.
When the butter is melted and bubbling add the potatoes.
Toss well on the griddle for about 5 minutes and then gather them together into two piles.
Press down to flatten each pile.
Adjust the heat so that the potatoes cook slowly without burning – generally medium to medium-high.
After about 5 minutes turn and cook on the other side for 3 to 5 minutes.
Serve.
Place a large skillet in the oven and preheat oven to 325°F.
When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes.
Stir the yams and continue to roast in the oven stirring every 8 – 10 minutes. It will take about 30 minutes until the yams begin to soften.
Add the salt pepper, thyme ,and oregano and stir. Cook for another 5 – 8 minutes until the yams are slightly crispy on the outside and soft on the inside.
Place a large roasting pan in the oven and preheat the oven to 325°F.
When the oven is hot add the olive oil and swirl to coat the bottom of the pan.
Add the red potatoes, purple potatoes, Yukon Gold potatoes sweet potatoes, shallots, rosemary, salt, cayenne and pepper.
Toss well to coat with the oil.
Roast the vegetables for about 30 to 40 minutes.
Stir gently every 10 minutes.
Serve.
