Welcome to HowDoYouCook.com

By learning about basic ingredients and how to use them, you can create simple, quick and delicious meals your family will love!!

Friday, May 31, 2013

White Pizza

Tonight we made a delicious White Pizza that is not just a great meatless dinner, it would also be wonderful sliced into small squares and served as an appetizer.  Honestly, this was so good, you could even slice it into wedges and serve it instead of  garlic bread with your favorite Italian dinner.

The inspiration for this sauce-less pizza came from a local Italian restaurant that recently started selling a similar pie.  Although their pizza had a pretty good crust, the problem with their version was a total lack of seasoning!  Not even salt and pepper!  So what could have been a great meal was totally bland and sad.  But I knew how to fix that, so I was ready to create our own version of this interesting pizza.

We used our standard Bread Machine Pizza Dough, or you could use a store bought pizza dough, which is actually pretty good and it does save time when you are in a rush.  A light dusting of garlic powder to the crust adds a great burst of flavor, then you're ready to pre-bake the crust.

After cooking the crust for a few minutes, and the crust is lightly browned, you are ready to add the toppings.  Ricotta cheese, blended with garlic powder, salt, and just a touch of white pepper create a light base, then a layer of sautéed baby spinach and a light sprinkle of mozzarella cheese complete the pizza and it's ready to bake.  After the pizza was finished, we applied a light drizzle of olive oil across the whole pizza and served.

This pizza got rave reviews, even from the picky eater in the family, and she even requested we make this again next week.  (Gasp! That is the ultimate compliment.)  Enjoy!!

1 lb  Pizza Dough  (half of the Bread Machine Pizza Crust Recipe or 1 pre-made dough)
1 tsp  Garlic Powder
6 oz  Low Fat Ricotta Cheese
1/2 tsp  Garlic Powder
1/2 tsp  Kosher Salt
1/4 tsp  White Pepper
2-1/2 cups  Fresh Baby Spinach, washed and stems removed
Olive Oil

Preheat oven to 425 degrees. 

In a small bowl, use a fork to combine the ricotta cheese, 1/2 teaspoon garlic powder, salt, and white pepper, and set aside.

Coat a pizza pan or baking sheet with 1 tablespoon of olive oil, spreading oil all the way to the edges.  Place the pizza dough on the pan and spread the dough out with your hands to flatten, turning 2 or 3 times to coat the dough with olive oil, and spreading the dough all the way to the edge of the pan.  Set aside.

In a medium skillet, heat 2 teaspoons of olive oil over medium heat until shimmering, then add the spinach to the pan.  Stir the spinach frequently as it begins to shrink, and continue to stir a few minutes until the spinach is wilted.  Remove the skillet from the heat and set aside to cool slightly.

Bake the crust for 5 minutes, or until the crust is lightly golden and no longer shiny from the olive oil, and remove from the oven.

Spread the ricotta mixture in an even layer over the entire pizza, then apply the spinach leaves, followed by a layer of mozzarella cheese.  Bake for about 12 minutes or until the cheese is melted and the crust is golden brown.  For a final touch, drizzle the pizza lightly with olive oil before serving.

Friday, May 24, 2013

Crispy Shrimp Cakes with Lime Salsa

Today I was lucky to find some early-season Florida corn on the cob at the grocery, and I couldn't wait to use it to create these Shrimp Cakes.  Sometimes the early corn crops don't have that sweet corn taste that you get from the late season corn, but this corn was sweet and tasty and smelled like summer.  We pureed half of the corn and left the rest of the kernels whole, which added a nice layer of texture when combined with the shrimp.

A blend of two flours are used for the batter, a mixture of regular flour and masa harnina, which is the flour used to make tortillas. The masa flour keeps the batter light and airy, which let the shrimp flavor comes through, but also allows the cakes to form a nice crispy exterior.

The salsa we used is a quick and simple recipe we've used for years.  The first tomatoes of the season always end up in a batch of salsa, with fresh minced jalapenos and lime juice. Yum!

If you have kids that are a little finicky about seafood, there is an easy way to get them to at least try this Shrimp Cake.  Call it a Krabby Patty!  Anyone under the age of 30 or so knows that the Krabby Patty is the staple food in the SpongeBob cartoons, and this will at least get them interested in trying something new for dinner.  For a little less spice, you could also serve these cakes with a simple tarter sauce or cocktail sauce in place of the salsa.  Enjoy!!

1/2 cup  Minced Red Onion
2  medium  Tomatoes, chopped
2  medium  Jalapeno Peppers, finely minced
2 TB  Lime Juice
1/2 tsp  Kosher Salt

To prepare the salsa, combine the above 5 ingredients in a glass bowl and stir to combine.  Refrigerate for 1 hour before serving.

2/3 cup  Masa Harina Flour (this can be found in the Mexican foods section)
2/3 cup  Flour
1 tsp  Baking Powder
2 tsp  Old Bay Seasoning
1/4 tsp  Kosher Salt
3/4 tsp  Freshly Ground Black Pepper
2 cups  Fresh Corn Kernels, cut from 3 ears of corn, divided into 1 cup portions
2 TB  Low-Fat Buttermilk
1 TB  Grated Lemon Rind
2  Eggs
1-1/2 lbs medium  Shrimp, peeled and deveined
1/2 medium  Red Bell Pepper, minced
1  Green Onion, finely minced
1 TB  Minced Garlic
Canola Oil

In a large glass bowl, combine the flours, baking powder, Old Bay, salt and pepper, and set aside.

In the bowl of a food processor, combine 1 cup of corn, buttermilk, lemon rind, eggs, and shrimp.  Pulse the food processor several times, just until the shrimp is a chopped consistency, but some pieces still remain.

Pour the shrimp and corn mixture into a large bowl and add the red pepper, green onion, garlic and the remaining 1 cup of corn kernels.  Stir to combine, then add the flour mixture and stir gently only until the batter is blended.

Heat 1/4 inch of canola oil in a large skillet over medium heat.  Using a 1/3 cup measuring scoop, place scoops of the batter into the skillet, pressing the tops of the cakes down slightly with a spatula.  Cook for 4 - 5 minutes or until the bottom is golden brown, then turn the cakes over and cook 4 minutes longer until golden.

Remove the cakes from the skillet and place on paper towels to drain while you cook the rest of the cakes in batches.  Serve the shrimp cakes with the Lime Salsa, tortilla chips and guacamole. 

Monday, May 20, 2013

Buffalo Chicken Salad with Blue Cheese Dressing

With the school year almost over, each day seems to get more and more busy.  Between field trips, class projects, award ceremonies and graduations, the calendar for this month is fully booked!  As a result, our weeknight dinners have been quick meals that we can work in among all of the activities.  I'm ready for a nice relaxing summer, where most of the meals can be prepared on the grill.  Until then, I'm always looking forward to our weekly Sunday Salad feature, so I actually have a little time to do some cooking.

Sunday Salad continues this week with a healthier version of Buffalo Chicken Wings, and this salad was a huge success!  For this dinner salad, instead of using chicken wings, we used boneless and skinless chicken breast and lightly coated the chicken with a flour and cornmeal breading.  The breading gave the chicken the familiar taste and texture you would find on wings, but without the fat from the chicken skin.  Even better, the chicken breast is baked, then quickly broiled for just a few minutes to give the chicken a nice exterior, while keeping the interior moist and tender.

To complete this salad, we mixed up a homemade Blue Cheese Dressing that requires just a few basic ingredients.  The dressing itself is amazing!  If you are a connoisseur of blue cheese dressing, this is going to be some of the best stuff you have ever tasted.

Although this recipe has several steps, it can be pulled together pretty quickly.  If you prepare the dressing and salad ahead of time, the chicken and sauce will be ready in about 20 minutes, start to finish.

Blue Cheese Dressing
8 oz  Blue Cheese Crumbles
1 tsp  Sea Salt
1/2 tsp  Freshly Ground Black Pepper
1 TB  Chopped Chives
1/2 cup  Buttermilk
1/2 cup + 2 TB  Sour Cream (regular or low-fat)
2 TB  Lemon Juice
1/2 tsp  Red Wine Vinegar

Combine all ingredients in a glass bowl and stir with a fork to combine.  For best results, refrigerate for at least one hour before serving to allow the flavors to blend.

For the Salad
1  3-pack  Romaine Lettuce Hearts, washed and chopped
1 small  Carrot, shredded

Combine the lettuce and carrot in a large bowl and refrigerate until ready to serve.

To prepare the Buffalo Wing Sauce
6TB  Salted Butter
1 TB  Red Pepper Flakes
3 TB  Garlic Powder
1 tsp  Black Pepper
1/4 tsp  Salt
3/4 cup  Frank's Red Hot Sauce
1 TB  White Vinegar

In a small saucepan, melt the butter over medium-low heat, then add the red pepper flakes, garlic powder, salt and pepper, stirring to combine.  Stir the mixture until you have a roux consistency, then add the hot sauce and vinegar.  Bring the mixture to a low simmer and continue for 10 - 15 minutes on low heat.

Keep the mixture warm until ready to prepare the chicken pieces.

To prepare the Buffalo Chicken
2 lbs  Boneless Skinless Chicken Breast, cut into 1-inch cubes
3/4 cup  Flour
1/2 cup  Cornmeal
1 TB  Garlic Powder
1 TB  Seasoned Salt
1 tsp  Freshly Ground Black Pepper
Olive Oil in a Spritz Bottle

Preheat oven to 400 degrees.  Line a baking sheet with non-stick foil and set aside.

In a large bowl combine the flour, cornmeal, garlic powder, salt and pepper, and stir to combine.

Add the chicken pieces to the breading and lightly toss to coat each piece.  Place the chicken pieces on the lined baking sheet so they are not touching, and spritz the chicken lightly with olive oil.

Bake the chicken for 6 minutes, remove from oven and turn the chicken over.  Lightly spritz the chicken with olive oil and return to the oven until lightly golden, about 6 minutes.  Turn the oven to a broil setting and broil the chicken for 3 - 4 minutes or until browned.

Remove chicken from the oven and dip the pieces into the wing sauce, one at a time, to evenly coat, and place the chicken in a bowl.

To assemble the salads:  Place a serving of lettuce in a large salad bowl and place several pieces of the Buffalo chicken in the center.  Drizzle the salad with blue cheese dressing and garnish with carrot and celery sticks.  Serves about 6.  Enjoy!!

Monday, May 13, 2013

Grilled Chicken and Buttermilk Dressing Salad

We are really enjoying our Sunday Salad dinners and this week we have one of my favorite combinations, a grilled chicken breast over a mixed romaine salad, with homemade buttermilk and herb dressing.  Even better, we were able to garnish the salad with a few little tomatoes, straight from our garden. Yummy.

The chicken is very easy to prepare on an outdoor grill, but, if you find your gas tank empty, like we did today, the chicken cooks quickly in a skillet.  The chicken is sautéed with olive oil, butter and fresh garlic, and only needs a generous sprinkle of pepper for seasoning.

The salad dressing is very easy to prepare and most of the ingredients you probably already have on hand.  This dressing is almost a vinaigrette, but the buttermilk plus a touch of mayonnaise and Dijon mustard add a bit more body to the dressing and allows it to stick to the salad, without being too heavy.  I love making homemade salad dressings because you can control the flavors to your own liking, and keep the sodium content much lower than the bottled dressings.

This is a very quick meal to assemble, which makes it ideal for an easy Sunday night dinner.  If you blend the dressing ahead of time, the chicken and salad only take about 15 minutes to prepare.  Enjoy!!

3  Whole Romaine Hearts, washed and chopped
2 cups  Fresh Baby Spinach, washed
1-1/2 lbs  Boneless, Skinless Chicken Breasts, about 3 or 4
1 TB  Olive Oil
1 TB  Salted Butter
1 TB  Minced Fresh Garlic
1 cup  Buttermilk
1/2 cup  Grated Parmesan Cheese
4 TB  Red Wine Vinegar
2 TB  Chopped Fresh Basil
1 TB  Chopped Fresh Chives
2 TB  Olive Oil
2 TB  Light Mayonnaise
1 TB  Dijon Mustard
2 tsp  Minced Garlic
Salt and Pepper to Taste

Prepare the salad dressing at least one hour, or up to several hours, prior to serving to allow the flavors to fully blend.  The longer it has to sit, the better the flavor will be.

In a glass bowl combine the buttermilk, Parmesan, vinegar, basil and chives, olive oil, mayonnaise, mustard and garlic.  Use a whisk to stir the dressing, whisking until the olive oil is fully combined. Season with salt and pepper and refrigerate until ready to serve. 

Prepare the romaine and spinach, place in a large bowl and set aside.

In a large skillet, heat the olive oil and butter over medium-high heat.  Add the garlic and sauté for 3 minutes until lightly browned.

Slice the chicken breasts horizontally to create thin fillets.  Add the chicken to the skillet and sauté for 4 minutes, turn the chicken over and cook for 4 minutes longer, or until the chicken is cooked through and the juices run clear. Transfer the chicken to a cutting board and rest for 5 minutes.

Pour half of the salad dressing over the romaine and spinach, stir to combine, then divide the salad among each of the dinner plates.  (To keep the salad nice and cold, chill the plates in the refrigerator for one hour.)

Slice the chicken breasts for each plate, place the chicken on top of the salad and garnish with fresh cherry tomatoes, a few croutons and a generous sprinkle of freshly ground black pepper.  Serve the remaining dressing on the side.  Serves 6 - 8.

Saturday, May 11, 2013

Chicken and Chorizo Pizza

Pizza night at our house is something the whole family loves, but this time we had a reason to like our homemade pizza even more.  After one crazy busy day last week, we decided to order pizza from one of the national delivery chains.  What a horrible mistake! 

After placing the order online, and seeing the $30+ price for two pizzas, we reasoned that this was a rare treat and it would make dinner quick and easy, with little to no clean up, and that would justify the cost. So we sat back and waited...and waited..and waited some more. After 55 minutes the delivery guy arrived with our pizzas.  The kids were starving and tired of waiting, and I was still not thrilled with the cost, but we dug into the pizzas.  The first bite delivered an undercooked crust and a barely visible layer of toppings. Yuck!  I made it through 3 bites and that was enough. The rest of the meal went in the garbage.  Come to think of it, I believe this was why we started making our own pizzas in the first place.

So, tonight we were looking forward to a delicious homemade pizza and we decided to add a little Mexican twist and create a Smoky Chicken and Chorizo Pizza.  For the crust we used our standard Bread Machine Pizza Crust recipe, and we chose to skip the traditional sauce in favor of a drizzle of olive oil and add a layer of smoky sun-dried tomatoes, then a layer of sautéed chicken and chorizo, followed by a light sprinkle of Mexican cheeses.  The smoke from the tomatoes and the chorizo were a great combination and added a great deal of spice to the chicken.  So yummy!

This recipe is a great way to use up leftover chicken breast that you might have on hand and you can add other ingredients to your liking.  This pizza would be delicious with sautéed onions or green pepper, or switch the cheese to a grated jalapeno-pepper jack cheese for even more spice.  The recipe below is for one pizza, and I hope you enjoy it as much as we did.

To Make 1 Chicken-Chorizo Pizza

1/2 Recipe  - Pizza Crust
Garlic Powder
1/2 lb  Soft Chorizo
1-1/2 cups  Cooked Chicken Breast, chopped
Salt and Pepper
1/2 cup  Smoked Sun-Dried Tomatoes, chopped
1 cup  Shredded Mexican Blend Cheese, or more to taste

Prepare the pizza crust in the bread machine, and prepare 2 pizza pans by coating them with olive oil.

Preheat oven to 425 degrees.

In a large skillet, over medium-high heat, sauté the chorizo until cooked through, then add the chicken to the pan and stir.  Cook for 5 minutes over medium-low heat, then add the salt and pepper to taste.  Remove the pan from the heat and set aside.

Place half of the pizza dough on each pan, and spread the dough out to reach the edges, turning the dough over a few times to coat the dough with oil.

Sprinkle the edges of the dough lightly with garlic powder, then place the pan in the oven.  Bake for about 6 minutes or until the crust is lightly golden, but not fully cooked.

Remove the crust from the oven and coat the crust with a drizzle of olive oil, then add the chicken and chorizo mixture, followed by the tomatoes and finally the shredded cheese.

Bake for 12 minutes or until the pizza is golden and the cheese has melted.

Monday, May 6, 2013

Greek Pasta Salad

This is the second installment in our series of Salad Sunday dinners.  Throughout the summer months, we are going to try a new dinner salad each and every Sunday night, and we have lots of new recipes coming up.  Dinner salads are a great way to try new vegetables, vinaigrettes and dressings, or even a couple of new salad toppings.

Tonight we made a salad that can be served as a side salad or as a main dish for those warm summer evenings that are fast approaching.  This Greek Pasta Salad has a delicious mix of pasta, kalamata olives, fresh cucumbers and tomatoes, a light olive oil and red wine vinegar dressing, and is topped off with a sprinkle of feta cheese.  If you want to increase the protein in this salad, you could easily add one cup of diced cooked chicken and it would taste great.

This is a very simple to prepare salad and it can actually be made several hours in advance.  The longer the salad has to marinate, the better the dressing will taste, so you could easily make the salad in the early afternoon and serve it for dinner.  Enjoy!!

8 oz  Dry Pasta, such as Mostaccioli Rigati or Penne, regular or whole wheat
1-1/2 cups  Grape Tomatoes, whole or halved
1 medium  Cucumber, peeled and cut in half lengthwise, seeds removed
1 or 2  Green Onions, chopped
1/2 cup  Pitted Kalamata Olives, cut in half
1/3 cup  Olive Oil
2 TB  Red Wine Vinegar
1 tsp  Dried Basil (or 1 TB fresh, chopped)
1 tsp  Dried Greek Oregano (or 1 TB fresh, chopped)
1/2 tsp  Kosher Salt
1/2 tsp  Freshly Ground Black Pepper
4 oz  Feta Cheese, crumbled

In a medium pot, cook pasta according to package directions.  Drain the cooked pasta, then rinse under cool water.  Transfer the pasta to a large serving bowl.

Add the tomatoes, cucumber, green onions, and olives to the pasta.

In a small bowl combine the olive oil, vinegar, basil, oregano and salt and pepper.  Whisk to combine then add to the pasta and stir gently to coat.  Refrigerate for 1 hour, if possible, and sprinkle with crumbled feta cheese just before serving.

Sunday, May 5, 2013

Catfish Tacos

This recipe is a family favorite that we've been making for several years, so I was really surprised when I noticed we didn't have a picture of the tacos on the web site.  So, below is an update of the recipe, with a picture included.  If you like catfish, you are really going to love these tacos.

Catfish has a sweet flavor that tastes great when topped with a spicy Chipotle Slaw.  The slaw was something that took a lot of trial and error to get just right, because chipotle powder is a very intense seasoning. A little goes a long way!  The first few times we made the slaw, the chipotle flavor was a little too strong, and it overpowered the catfish.  So each time we made the slaw, we would reduce the amount of chipotle powder just a little, until we reached just the right amount of spice to go with the fish.

The catfish can be prepared very quickly.  First the fish is dipped in a buttermilk and lemon pepper mixture, then in a breading of cornmeal, flour and seasonings.  Frying takes just about 8 minutes and you are ready to assemble your taco with slices of fresh avocado and a squeeze of lime.  Enjoy!!

1 1/2 pounds  Catfish Fillets, cut in half diagonally
1 cup  Buttermilk
1 tsp  Lemon Pepper
1 cup  Flour
3/4 cup  Cornmeal
2 tsp  Seasoned Salt
2 tsp  Old Bay Seasoning
1/2 tsp  Black Pepper
Vegetable or Canola Oil, for frying
Flour Soft Taco Shells

Place catfish fillets on a plate and set aside.

In a large shallow dish, combine the flour and cornmeal with the salt, Old Bay, and pepper. In a second shallow dish combine the buttermilk and lemon pepper.

In a deep skillet, heat about 1/2 inch of canola oil until hot.

Dip the pieces of catfish into the buttermilk then in the flour/cornmeal mixture, pressing the breading onto the fillets to help it adhere. Gently place the fillets into the heated oil and fry the fish in two or three batches, about 3 - 4 minutes per side until cooked through and golden. Transfer the catfish to a paper-towel lined platter and let drain briefly.

Place a piece of catfish onto a flour tortilla shell, top with a scoop of Chipotle Slaw, drizzle with a squeeze of lime juice, fold the taco closed and serve with sliced avocado and lime wedges. 

Chipotle Slaw

This is not your ordinary coleslaw.  For this slaw we used a combination of thinly sliced green cabbage, some shredded carrots, along with lime juice, cider vinegar and chipotle powder, to create a zesty slaw that's a great addition to any summer dinner, but is even better as a topping for Catfish Tacos.

1/2 medium Green Cabbage, thinly sliced and coarsely chopped
1 Carrot, shredded
1/3 cup Sour Cream
1/3 cup Mayonnaise
1/2 - 1 tsp Chipotle Powder (1/2 tsp for medium spicy and 1 tsp for extra spicy)
4 TB Cider Vinegar
1 TB Lime Juice
1 1/2 tsp Salt
1 1/2 tsp Sugar
1/4 tsp Celery Salt (optional)

In a large bowl combine sliced cabbage and shredded carrot and set aside.

In a glass bowl, combine remaining ingredients and blend until smooth. Pour mixture over the cabbage and carrots and stir, making sure to coat all of the cabbage.

Refrigerate at least 2 - 3 hours or overnight for the best flavor. Serve with lime wedges.

Saturday, May 4, 2013

Blue Stilton Stuffed Chicken over Sweet Potatoes

Every time we shop at our local Trader Joe's grocery, we have to spend a few minutes perusing the cheese counter.  Not only can you pick up some great bargains, but the selection of cheeses is quite extensive.  You can buy Saint Andre' Brie, which is one of my longtime favorites, or choose from many varieties of Gruyere, Goat cheese, Parmesan Reggiano, or even a simple Pub Cheese Spread to serve on crackers.

Today we bought a wedge of Blue Stilton cheese and we were thrilled with the delicious results.   This type of blue cheese is actually quite unique.  Blue Stilton can only be made in 5 counties in England, in order to be called Stilton.  These are many companies that try to duplicate this cheese, but they can never match the flavor of the real thing.  Stilton has that familiar blue cheese taste with a smooth and creamy texture, and it made a great filling for a chicken breast.

By making a small slice lengthwise down the side of each chicken breast, we stuffed a spoonful of Stilton into each piece of chicken.  Next, we seasoned the chicken with salt and pepper, then gave it a quick sear in a very hot skillet coated with olive oil and butter.  Super easy.  After that, the skillet went in the oven for about 10 minutes to finish cooking the chicken.  It also gave the chicken a nice golden finish on the bottom, so we serve the chicken bottom side up and it was beautiful.

The chicken was served on a bed of mashed sweet potatoes, and the final touch was the Blue Stilton Sauce.  White wine, olive oil and butter are combined with a bit of cream and some more Blue Stilton.  Once the cheese is melted, the sauce can be spooned over the chicken and potatoes before serving.  Not only was the sauce delicious with the chicken, it was even better combined with the potatoes. 

This is a very simple dish to prepare and actually looks quite elegant when served.  Be sure to serve the extra sauce on the side.  It is sure to get rave reviews.  Enjoy!!

4  Chicken Breasts, about 5 ounces each
4 tsp  Blue Stilton  (I sliced 4 long wedges of cheese)
Kosher Salt and Ground Black Pepper
3 TB  Salted Butter
1 TB  Olive Oil
1 TB  Minced Garlic

1 TB  Olive Oil
2 TB  Butter
1/4 cup  White Wine
1/2 cup  Heavy Cream
4 oz  Blue Stilton Cheese

4 Sweet Potatoes, peeled and chopped small
2 TB  Butter

Preheat oven to 400 degrees.  Place the sweet potatoes in a pot of salted water and cook until tender.

Slice the chicken breasts lengthwise to form a pocket, and stuff one teaspoon of cheese into each piece of chicken.  Roll the chicken slightly to seal and secure the cheese so it does not leak out once melted.  Use 2 toothpicks to tightly close the pocket, then season the top of each chicken breast with salt and pepper.

In a large ovenproof skillet, heat 3 tablespoons butter with 1 tablespoon olive oil over medium-high heat.  Add the garlic and sauté for 2 minutes.  Add the chicken breasts to the skillet, seasoned side down, and cook for 4 - 5 minutes or until golden, then carefully turn the chicken over. Cook an additional 3 minutes, then transfer the skillet to the oven and cook for about 10 minutes or until the chicken is fully cooked through and the juices run clear.

To prepare the cheese sauce, in a small saucepan, melt 2 tablespoons butter and 1 tablespoon olive oil, add the white wine and simmer the mixture until the wine has reduce by half.  Add the cream and stir until warm, then add the Stilton and remove the saucepan from the heat.  Continue to stir the sauce until the cheese has melted.  Add a pinch of salt, if needed.

Drain the potatoes and mash until very smooth, then add the butter, stirring to combine.

Place a serving of sweet potatoes on each plate, then place a piece of chicken onto the potatoes, placing the bottom side up.  Spoon the Stilton sauce over the chicken and serve the extra on the side.