Sweet Potato Noodles

• 1 sweet potato (longer length, means longer noodles) 

1. Peel the potato and then use the peeler to make long 'noodles'.
2. Cook in boiling water or chicken stock until just tender and had the texture of a cooked noodle.

Apple, Bacon, Chicken and Raisins

• 1/3 to 1/2 cup raisins
• 1 cup white wine
• 1 T honey
• 4 slices of bacon, chopped
• 4 or 5 chicken boneless skinless chicken thighs, cut into bit size chunks
• 1 onion, chopped
• 2 or 3 apples, cored and sliced thinly
• 1 to 2 T butter
• 1/2 t cinnamon
• 1 or 2 T stoneground mustard
• salt & pepper to taste
• Sage leaves crisped in brown butter
• Apple blossom (optional)

1. Put wine and raisins in a small sauce pan and bring to a boil. Turn off heat. Stir in 1 T honey.
2. Cook bacon in a heavy pan until crisp. Remove from pan and set aside
3. Cook onions in bacon drippings until golden brown. Remove from pan and set aside
4. Cook chicken until browned and then set aside.
5. Add butter pan, then add apples and cinnamon and cook until soft and starting to brown. 
6. Add white wine and raisins, bacon, chicken and onion back into pan. Add mustard. Simmer until apples are soft and mixture starts to thicken. If mixture needs more liquid, use chicken stock.
7. Salt and pepper to taste and serve over sweet potato noodles, top with sage and apple blossom