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Lets keep this Thanksgiving menu going! Next up, my Garlic and Chive Mashed Potatoes. These are so rich, creamy and full of incredible flavor!!! There is such an incredible sweet garlic flavor to these thanks to my short cut roasted garlic oil! Heaven! This a great recipe, not only because they are amazing but because they are very easy to make and can be made a day or two in advance. …
A typical topped baked potato at a chain restaurant is full of greasy bacon, tons of cheese, a giant dollop of sour cream… sure it tastes pretty darn good but we can definitely do better! One of my favorite cool weather foods is a big pot of chili! Yes I know, its summer but this is a great way to bring in chili in a different way! Don’t let the picture fool you, this is actually a very lightened up recipe!
5-6 russet potatoes (cooked in a microwave for quickness)
1 lb lean ground chicken
1 red bell pepper, small dice
1 green pepper, small dice
1/2 onion, small dice
2 cups diced canned tomatoes with the liquid
1 cup chicken broth
1 can pinto beans, rinsed & drained
3/4 cup canned corn, drained
2 Tbsp chili powder
2 tsp cumin
2 tsp garlic powder
2 tsp dried oregano
cayenne pepper to taste (optional)
18 oz nonfat plain greek yogurt
a bunch of scallions, sliced
3 garlic cloves, finely chopped
shredded cheddar
olive oil
lime for garnish
salt & pepper
In a large saute pan, over medium high heat, add about a tsp or two of olive oil, the onions and peppers. Cook until softened a bit.
Add in the chili powder, garlic powder, cumin, oregano and cayenne pepper along with the ground chicken. Using a wooden spoon break up the chicken as it cooks and incorporate the seasoning.
Stir in the tomatoes, beans, corn and broth. Cover and simmer for an hour.
((I have no idea what was up with the pics, the sun kept going in and out so everything looks different haha))
Cut the potatoes open and place in a baking dish. Top with the chicken chili and about a Tbsp of cheddar on each potato. Bake at 375 degrees for about 10 minutes.
For the Scallion Greek yogurt creme… in a bowl mix together the yogurt, the finely chopped garlic, as much scallion as you like and season with a little salt and pepper. Top the chili potatoes with a good dollop, garnish with a wedge of lime and serve.
HAPPY EATS!!!
*this is my original recipe*
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Now to get it tender and to pull out some of the bitterness. Place the trimmed bunch into a pot of salted boiling water. Allow it to cook for approximately 5-8 minutes, until the thickest part of the stems are tender. Drain as much water as possible.
In the meantime, over medium low heat add oil to your pan and sauté the sliced garlic and crushed red pepper until fragrant and the garlic is just slightly browned around the edges, about 2-3 minutes.
Toss in the drained broccoli rabe and toss to coat with the oil. Allow it to cook for another 2 minutes. Season with salt. Enjoy!
Now the potatoes! These couldn’t be easier and are absolutely delicious!!
Garlic Parmigiano Roasted Potatoes
2 sweet potatoes
2 russet potatoes
2 Tbsp butter, melted
3 Tbsp olive oil
3 Tbsp garlic and herb seasoning
(I use Tastefully Simples Garlic Garlic)
3 Tbsp grated parmigiano cheese
salt & pepper
I prefer to keep the skins on so be sure to clean the potatoes well. Cut each potato longways into thirds. Take each of those pieces and slice into wedges then cut them in half horizontally. You want to keep the size of the pieces as consistent as possible to allow for even cooking.
Oven at 350 degrees. Toss all the ingredients together on a parchment paper lined cookie sheet pan. Roast for 25-30 minutes, or until golden brown. They are so incredibly flavorful and if I have to be honest I think the sweet potatoes stand out as extra yummy!
*these are my original recipes*
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