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Chicken and Butternut Squash Chili

Chicken and Butternut Squash Chili
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Servings
6
Servings
6
Chicken and Butternut Squash Chili
Print Recipe
Servings
6
Servings
6
Ingredients
Servings:
Instructions
  1. Spray a 6 quart Slow Cooker lightly with non-stick spray. Add the squash, peppers, onion, garlic, hominy, chilies, and black beans to the cooker and stir to combine.
  2. Combine the pureed beans, chicken stock, and red chili sauce in a bowl. Add the masa harina and stir or whisk until the mixture is smooth.
  3. Add the chili powder, cumin, and oregano to the liquid ingredients and stir once more. Pour the liquids into the cooker and stir to combine everything well.
  4. Cut the chicken into bite size pieces. Lay the chicken pieces on top of the vegetable mixture. Cover and cook on Low for 6 - 8 hours (the heat on every slow cooker is different so adjust the time according to how yours cooks).
  5. At the 6/8 hour point, stir the chicken into the other ingredients. Give things a taste and add more of any seasoning you think it needs.
  6. Tilt the lid slightly and turn the heat setting to High. Allow the chili to cook until it is the thickness that you like.
  7. While the chili is cooking on High, mix the sour cream, salsa, and cilantro together. Set aside.
  8. When you are ready to serve, ladle into bowls. Pass the sour cream mixture, lime, and cheese at the table.
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Loaded Baked Potato Salad

DIGITAL CAMERAWho doesn’t love a loaded baked potato?  I’ve created a salad that has all the flavors and texture of a baked potato including all the toppings that transform the lowly spud from plain to awesome including a sour cream based dressing.DIGITAL CAMERA It is a comfort food that never gets old, at least in my world. This isn’t a typical Mama D healthy recipe, but it is darned good and deserves to be shared. It’s the perfect dish for a party or pot luck because it serves a small army (well at least 10 people) and goes with almost anything.

This is truly a Baked Potato Salad The recipe starts with russet potatoes that are cut in chunks and baked in the oven instead of boiled. DIGITAL CAMERA

This salad features a Blackened Cajun Potato Shaker spice blend made by Urban Accents. DIGITAL CAMERAThis blend isn’t too salty or spicy, but has lots of paprika and cumin and sweet spices, too. I’ve used it in all kinds of potato dishes and it works on lots of other vegetables as well.DIGITAL CAMERAGive this recipe a try the next time you have lots of mouths to feed. And yes, you can use low or non fat sour cream and mayo. You could even use reduced fat cheese. However, please don’t use turkey bacon…

Loaded Baked Potato Salad
Print Recipe
Servings
10
Servings
10
Loaded Baked Potato Salad
Print Recipe
Servings
10
Servings
10
Ingredients
Servings:
Instructions
  1. Preheat the oven to 375 degrees. Scrub the potatoes and allow to dry. Leave the skin on and cut into approximately 1 inch chunks.
  2. Line 2 large baking sheets with foil. Lightly coat the foil with cooking spray. Lay the potato chunks on the sheets in a single layer. Try to not have the chunks touch.
  3. Bake the potatoes for 15 minutes. Stir to turn the chunks over and bake for another 15 minutes or until the potatoes are tender and lightly browned. Remove from the oven and allow to cool.
  4. While the potatoes are baking, chop the bacon into 1/2 inch pieces and brown in a large fry pan until crisp. Remove from the pan and drain on paper towels. Set aside, reserving 1 tablespoon for garnish.
  5. Slice the green onions thinly including a little of the green part. Set aside .
  6. Coarsely grate the cheese and set it aside as well, reserving 1/4 cup for garnish.
  7. When the potatoes are cool, put them in a large bowl. Add the green onions,and the bacon and cheese that were not set aside for garnish and toss to combine.
  8. In a small bowl, combine the sour cream mayo, pepper, 2 tablespoons of the chives, and the Cajun seasoning. Stir to combine and taste. Make any adjustments to the seasoning that you want.
  9. Add the dressing to the potato mixture and toss to coat. If the mixture seems too thick gradually add milk to thin it. You may need more than the 2 tablespoons.
  10. Taste the salad at this point and adjust the seasonings once more (it's a lot of stuff to season). Chill for at least 2 hours or overnight.
  11. When ready to serve, top with the reserved cheese, bacon, and chives.
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Apple Cranberry Bread

Apple Cranberry Bread
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This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Apple Cranberry Bread
Print Recipe
This loaf is moist and delicious. If you use mini loaf pans you'll get six or so.
Servings
1 Loaf
Servings
1 Loaf
Ingredients
Servings: Loaf
Instructions
  1. Heat oven to 350 degrees. Spray one 9X5 or six Mini Loaf Pans with cooking spray. Mix the flour, cinnamon, baking powder & soda, and salt in a large bowl.
  2. Put the sugar, oil, sour cream, and eggs in a medium bowl. Mix at high speed of mixer for 2 minutes until the mixture is smooth and creamy.
  3. Pour the egg mixture into the flour mixture and stir until just moistened.. Stir in apples. Drain the cranberries and add them to the batter stirring them in gently.
  4. Pour into prepared pan(s). Bake approximately 60 minutes for large pan or approximately 30 minutes for minis. A toothpick should come out clean but moist. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely.
  5. Store in plastic zip lock bags in refrierator for up to 5 days. The loaves can be frozen in freezer bags for up to one month.
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