Chef Alyssa’s Cooking Class

img_6296I brought 25 Belk YoPros for a fun night of learning new recipes and freshening up on our cooking skills! Alyssa and Andrew have a wonderful program in place that is sure to set anyone up for a successful meal with a team of assistants there to help when you need it!

We created dishes from the Cold Weather Classics Menu including Roasted Sweet Potatoes with Sage & Caramelized Shallots, Crispy Skin Chicken with Goat Cheese & Spinach, Whole Wheat Crepes with Apples & Apple Cider Caramel. See below for the recipes! Enjoy…


Crispy Skin Chicken with Goat Cheese & Spinach

Serves 4 to 6


1 whole chicken, broken down into pieces

Salt and pepper, to tast

2-4 Tbsp. cooking oil

½  yellow onion, minced

¾  cup rice

1 cup chicken stock

2 cups spinach

4 ounces goat cheese

Salt and pepper to taste

1 Tbsp. butter


  1. Season the chicken with salt and pepper.
  2. Preheat oven to 375 degrees.
  3. Heat a large cast iron skillet on medium-high. Before it gets too hot, add the chicken, skin-side down, leaving about 30 seconds between each piece, so the temperature of the pan does not drop too low. Allow the heat to build in the pan while slowly rendering the fat from the skin. This will ensure the skin gets crispy. Move the pieces around as they sear to keep them from sticking. Cook until the skin is golden brown, about 5 minutes.
  4. When golden brown and almost fully crispy, remove from the pan onto a sheet tray and reserve.
  5. Add the onions to the pan and cook until softened, about 2 minutes.
  6. Add in the rice to toast for about a minute. Add the spinach and chicken stock and allow it to come to a simmer. Turn off the heat and place the chicken, with the skin racing up, and the goat cheese dotted around the pan.
  7. Transfer the entire skillet to the oven and bake about 35-40 minutes. Until the breasts read 160 and the dark meat reads 170 degrees with an instant-read thermometer.
  8. Remove from the oven, and serve.

Sweet Potatoes with Sage and Caramelized Shallots

Serves 4 to 6


2 pounds sweet potatoes

2-4 Tbsp. cooking oil

6 large shallots, thinly sliced

2-4 Tbsp. balsamic vinegar

1 sprig sage

Salt and pepper to taste


  1. Preheat oven to broil.
  2. Peel and cut the sweet potatoes into large dices. Toss with oil, salt and pepper and lay in one layer on a sheet pan.
  3. Broil the potatoes until the edges are crispy and the potatoes are tender.
  4. Meanwhile, heat a couple tablespoons of oil in a cast iron skillet and then add the shallots and cook over medium heat, stirring, until softened, about 10 minutes.
  5. Season and add the vinegar and sage, then cook on low heat until thick and deeper in color, about 10 more minutes.
  6. Toss roasted sweet potatoes in the caramelized shallots and serve.

Whole Wheat Crepes with Apples & Apple Cider Caramel

Makes 8-10 crepes


3 large eggs

2/3 cup milk

1/3 cup whole wheat flour

1 Tbsp. sugar

Pinch of salt

2 Tbsp. butter, melted

  1. Whisk the eggs with milk in a large bowl. Slowly add the flour, sugar and salt, continue whisking until smooth. Pour in the melted butter and whisk until incorporated. Cover and refrigerate for 30 minutes.
  2. Heat a nonstick sauté pan on medium-high heat. Oil with pan spray or butter. Pour ¼ cup of the batter in and swirl to coat the pan evenly in the shape of a circle. It should be a thin layer, if any pools in the middle, simply pour it back into the bowl of batter so the crepe isn’t too thick. Cook until the batter is set and begins to dry on top, about 1 minute, then flip it and cook the other side until both sides of the crêpe are golden brown, about 30 seconds more. Turn out onto a plate and layer a piece of parchment paper between each one as the finish. They can be wrapped and set aside at room temperature for several hours once they are done.

Apple Filling:

2 sweet apples such as fuji or gala

2 Tbsp. butter

1 Tbsp. brown sugar

Pinch of salt

  1. Peel and slice apples, make sure thickness is consistent.
  2. Melt butter in pan, when it sizzles, add the brown sugar and then the apples.
  3. Cook the apples in the pan for 3-5 minutes, until tender. Add a pinch of salt.


2 Tbsp. sorghum syrup or honey

1 cup apple cider

1 Tbsp. butter, softened

Pinch of salt

  1. Combine the sorghum and apple cider in a small sauté pan. Cook on medium-high heat and allow it to bubble and reduce to a thick glaze that coats the pan.
  2. Turn off the heat and add the butter. Swirl the pan to incorporate. Finish with a pinch of salt.

Assemble crepes by filling with the apples and then drizzle with apple cider caramel. Great topped with whipped cream!

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