Cinnamon Chicken with Vanilla Raisin Yogurt Sauce over Polenta

This is one of those amazing dishes you have at a restaurant, and then when you go back to have it again, the restaurant has changed owners, and it is mysteriously the ONLY dish that is no longer on the menu...but I'm not bitter about it (<-- that would be the sarcasm lol)!  I had a very similar dish at a restaurant in the town I went to college in, and loved it!  I have found nothing like it since, but have found a way to replicate it closely enough at home.  I do cheat and use pre-made polenta, mainly because I do not have the tolerance to figure out the balance of liquid to cornmeal, or want to risk burning it in a pot...it can be an excruciating process!   If you are looking for the pre-made stuff, it can be found either with refrigerated vegetarian products (such as veggie burger patties), or in the Italian aisle of your grocery store! 

Cinnamon Chicken with Vanilla Raisin Yogurt Sauce over Polenta
Yields 3 servings

To Prepare the Chicken
1. Rub 1 pound of chicken with cinnamon.  It takes approximately 1 tablespoon of cinnamon to coat all of the chicken!  I like using thin sliced boneless, skinless chicken breast for this recipe!

2. Heat a frying pan coated with non-stick spray over medium heat.
3. Add your chicken to the pan once it is coated.
4. Flip the chicken once the underside has turned white and is starting to turn white up the sides.

To Prepare the Sauce 
1. Mix 1 single serve sized container of vanilla yogurt (approximately 6 ounces) and a serving sized box of raisins together in a sauce pan.

2. Heat over very low heat, being sure to stir occasionally while preparing the rest of the meal!

To Prepare the Polenta
1. Heat some oil or non-stick spray in a frying pan.
2. While the pan and oil are heating, cut the polenta into 1/2 inch wide slices.

3. Add the polenta to the pan.

4. Flip it when the bottom begins to brown.
5. The polenta is done when the second side has also browned!

To Serve
1. Place the polenta on the plate and top with the chicken.
2. Drizzle some of the yogurt and raisin sauce on top of the chicken.

Sweet Potato Spice Cupcakes with Coconut Curry Icing

For those of you that don't know, I will share two facts 1.) I am OBSESSED with curry, and 2.) I really hate baking from scratch unless it is for a holiday meal or Christmas cookies - too much chemistry involved.  Which brings us to these cupcakes!  I like embellishing on pre-boxed batters instead of making my own (watch your back Sandra Lee...I'm coming for you and your semi-homemade treats!).  In the past I have made a sweet potato dish where I cook down sliced sweet potatoes in coconut milk, red curry, and dark and golden raisins (recipe to follow closer to Thanksgiving).  I loved the combination, and though it would make a beyond yummy dessert.  Thankfully it did not disappoint!

Sweet Potato Spice Cupcakes with Coconut Curry Icing
Yields 1 dozen regular sized cupcakes

To Prepare the Batter
1. Peel 2 sweet potatoes and cut them down into cubes

2. Put in rapidly boiling water, but do not add anything to the water (i.e. salt)

3. When the sweet potatoes are soft enough to break with a fork drain them
4. Break the potatoes down.  You have several options here: 1.) A food mill.  Personally I am a HUGE fan of food mills.  You have the choice of pureeing, grating, or somewhere in between.  You do not have to peel veggies...their peels will stay in the upper part of the mill and never fall into what you are making.  The only downside is that it is a total pain in the butt to clean! 2.) Blender, Mixer, Food Processor, or Magic Bullet.  You will need to peel the potatoes, but you will still get a pureed effect, but might need to beat them for a little bit longer to make them smooth.  3.) Buy pre-pureed.  The only brand I could really find is called Farmer's Market, but I am fairly certain it is much easier to find around Thanksgiving and Christmas.  You could also go the route of buying canned yams or sweet potatoes and smashing them in their canned state.  4.) Fork or Hand Masher.  You have to put a little elbow grease into it, and they will never get down to a pureed state, but it will make your potatoes a little more rustic, and give a carrot cake like texture to your batter.  Today I went with method four!
5. Prepare your actual batter.  I chose Betty Crocker's Super Moist Spice Cake batter.  Follow the directions as usual EXCEPT for the addition of the water!  Instead of the box directions, add 1/4 cup of water and 1 1/2 cups of the sweet potatoes.  Be sure to mix it very well so everything is evenly incorporated!

6. Bake them according to the box's instructions.  I also put a cake pan of water in the oven.  It helps prevent burning around the base of the muffin/cupcake top!

To Prepare the Icing
1. Mix one 16 oz (standard size) container of vanilla icing with a cup of coconut flakes
2. Add 1 tablespoon of curry powder (found in the spice aisle) and mix EXTREMELY well...no one wants a mouth full of curry powder!  (I like to mix my icing the night before so it really has time to absorb all of the flavors.  Put it in a resealable container in the fridge.  Take it out the following day while you are preparing the cupcakes so it has enough time to soften.)

Icing the Cupcakes
1. Be sure to give your cupcakes plenty of time to cool so your icing does not melt off
2. I like to ice cupcakes using a zip-lock bag.  Spoon your icing into the bag and seal it shut after squeezing out the extra air.  Cut off a corner of the bag that is approximately a 1/2 inch long.  If you don't want to go this route, ice as you normally would.

3. Place the cut corner in the center of the cupcake and squeeze, but do not move the bag.  The icing will push itself out and make a delicious and billowy layer of icing.
4. When you are happy with the amount of icing on the cupcake, just stop squeezing and lift the bag straight up

My family and I LOVED these cupcakes!  The platter of 12 was almost gone with in 15 minutes!  The curry adds just enough heat to make you realize that there is more than coconut and spice cake to these cupcakes, and the bits of sweet potato broke up the intensity of the spice cake.  If you are not a fan of sweet potatoes, pumpkin would work just as nicely.  Hope you enjoy them as much as we did!