Sweet and Spicy Sweet Potato Fries

Sweet and Spicy Sweet Potato Fries

Sweet and Spicy Sweet Potato Fries

Ingredients

  • 2 medium sweet potatoes, peeled and cut into fries
  • 2 tsp. cornstarch
  • 1 Tbsp olive oil
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. oregano
  • 1/2 tsp. chipotle chili powder
  • 1 Tbsp brown sugar
  • Sea salt

Instructions

  1. Once your sweet potatoes are peeled and cut into fries, place them in a large bowl and soak them in cold water for about an hour.
  2. Preheat oven to 450 degrees F and line two baking sheets with foil sprayed with non-stick cooking spray, set aside. Drain sweet potatoes, pat dry and add to a large plastic sealable bag. Add in cornstarch and shake until sweet potatoes are lightly dusted making sure there are no clumps.
  3. Transfer sweet potatoes to a large bowl and drizzle with olive oil, tossing well. In a separate smaller bowl, whisk together garlic powder, onion powder, oregano, chipotle chili powder and brown sugar and slowly sprinkle over the sweet potatoes making sure to coat entirely.
  4. Spread sweet potatoes into a single layer on both baking sheets, making sure they aren’t touching each other, and bake for 15 minutes. Using a spatula toss sweet potatoes around on the sheet and spread back out into a single layer. Bake an additional 15 minutes until golden brown.
  5. Pull fries out of the oven and sprinkle (liberally) with sea salt and enjoy!

Southwestern Chicken Cups

 

Southwestern Chicken Cups

Ingredients
  • 1 tablespoon olive oil
  • 2 cups frozen diced bell pepper and onion mix (or 1 cup each, fresh)
  • 2 cups corn kernals (canned, fresh, or frozen)
  • 1 teaspoon salt
  • 3-4 cloves garlic, minced
  • 1 cup canned black beans, drained
  • 12 oz (2 cups) cooked chicken, chopped or shredded
  • 1 teaspoon pepper
  • 1½ cups shredded cheddar cheese
  • 24 wonton wrappers
Instructions
  • Preheat oven to 375 degrees F. Generously coat a standard-size muffin tin with nonstick cooking spray.
  • Add olive oil to a large skillet over high heat. When the oil is very hot, carefully add the onions, bell peppers, salt. If you’re using frozen corn, add it now. If you’re using canned or fresh corn, add it later with the beans. Cook the veggies, stirring occasionally, until slightly blackened on the edges, about 5 minutes.
  • Reduce heat to medium-low, add the minced garlic, and stir until fragrant and well incorporated, about 30 seconds. Add the beans, chicken, and pepper. Stir to combine. Remove from heat and set aside.
  • Place a wonton wrapper in the bottom of each cup in the prepared muffin tin. Add 1-2 tablespoons of chicken mixture and top with about 1 tablespoon cheese. Layer on one more wonton wrapper, chicken mixture, and cheese.
  • Bake at 375 degrees F for 12 minutes, until heated through and edges are golden.

Fajitas on a Stick

Fajitas on a Stick

Fajitas on a Stick

Ingredients
  • ½ white onion, cut into 1 inch pieces
  • 1 red bell pepper, seeded and cut into 1 inch pieces
  • 1 green bell pepper, seeded and cut into 1 inch pieces
  • 2 tablespoons vegetable oil
  • 1½ pounds of boneless skinless chicken breasts, cut into 1-inch cubes
  • 1-2 tablespoons fresh lime juice
  • 2 tablespoons Old El Paso™ fajita seasoning mix (from a 1 oz package)
  • Wooden skewers
  • 8 Old El Paso™ Stand ‘N Stuff™ soft tortillas
  • Toppings: shredded cheese, guacamole, sour cream, etc.
 Instructions
  • Preheat grill to medium heat and oil grate. Soak wooden skewers in water for 20 minutes to prevent burning.
  • In a medium bowl, add the onion, red bell pepper, and green bell pepper. Drizzle with 1 tablespoon of oil and toss to coat.
  • In another medium bowl, add the chicken and remaining tablespoon of oil. Sprinkle with lime juice and 2 tablespoons fajita seasoning mix. Toss to coat.
  • Assemble the skewers. Thread the onion, bell peppers, and chicken onto the skewers. Use about 4-5 pieces of chicken per skewer placing the peppers and onions in between. I like to place the onion next to the chicken so that it gives it flavor.
  • Grill for 4-6 minutes per side or until chicken is no longer pink. A tip: The chicken is not ready to turn if it is sticking. It will let go of the grill when it’s ready.
  • Serve immediately in warmed tortillas and top with your favorite toppings.

Corned Beef and Swiss Pie

Corned Beef and Swiss Pie

Corned Beef and Swiss Pie

Ingredients

  • 1 box Pillsbury™ Refrigerated Pie Crusts, softened as directed on box
  • 1 lb cooked corned beef, cut into 1-inch cubes
  • 1 cup drained refrigerated sauerkraut
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • 3/4 cup Progresso™ beef-flavored broth (from 32-oz carton)
  • 1/3 cup dark lager beer
  • 2 tablespoons Worcestershire sauce
  • 1 1/2 cups shredded Swiss cheese (6 oz)
  • 1/2 cup shredded white Cheddar cheese (2 oz)

Instructions

  • Heat oven to 375°F. Place 1 pie crust in 9 1/2 or 10-inch glass deep dish pie plate as directed on box for Two-Crust Pie. Place corned beef in crust-lined plate; top with sauerkraut.
  • In 2-quart saucepan, melt butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add broth and beer, stirring constantly. Heat to boiling; boil and stir until mixture thickens. Add Worcestershire sauce and cheeses; stir until cheese is melted. Pour over beef and sauerkraut.
  • Top with second crust; seal and flute. Cut slits in top crust.
  • Bake 55 minutes or until crust is golden brown and filling is bubbly. Let stand 10 minutes before serving.

Greek-Style Oven Fries

Greek-Style Oven Fries

Greek-Style Oven Fries

Ingredients

  • 3 medium unpeeled baking potatoes (about 1 1/2 pounds)
  • 2 tablespoons lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon dried oregano
  • 1teaspoon pepper
  • 1teaspoon salt
  • 2 cloves garlic, minced
  • vegetable oil cooking spray

Instructions

  • Cut each potato lengthwise into 8 wedges.
  • Combine lemon juice, olive oil, oregano, pepper, salt, and garlic in a large bowl.
  • Add potatoes and toss well to coat.
  • Place potatoes, skin side down, on a baking sheet that has been coated with cooking spray.
  • Bake at 400 degrees for 45 minutes or until potatoes are tender and lightly browned.

Ham and Scalloped Potato Pie

Ham and Scalloped Potato Pie

Ham and Scalloped Potato Pie

Ingredients

  • 1 bag (20 oz) refrigerated home-style potato slices
  • 3 tablespoons butter
  • 3 tablespoons Gold Medal™ all-purpose flour
  • 2 cups milk
  • 1 cup shredded Swiss cheese (4 oz)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 1/2 cups cubed cooked ham
  • 1 Pillsbury™ Pet-Ritz™ frozen deep dish pie crust (9 inch)
  • 1/2 cup Progresso™ panko crispy bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon finely chopped fresh parsley

Instructions

  • Heat oven to 350°F. Cook potatoes in microwave as directed on package until tender.
  • Meanwhile, in 3-quart saucepan, melt 2 tablespoons of the butter over medium-high heat. Add flour; cook 1 minute, stirring constantly. Slowly add milk, stirring constantly. Heat to boiling; cook and stir until mixture thickens. Add Swiss cheese, salt and pepper; stir until cheese is melted. Stir in ham and cooked potatoes. Spoon mixture into frozen pie crust. Place in 9 1/2-inch deep dish pie plate or on cookie sheet. Bake 20 minutes.
  • In medium microwavable bowl, microwave remaining 1 tablespoon butter until melted. Stir in bread crumbs, Parmesan cheese and parsley. Sprinkle over pie.
  • Bake 25 minutes longer or until topping is lightly browned and filling is bubbly. Let stand 15 minutes before serving.

Easy Chili Cheese Crisps

Easy Chili Cheese Crisps

Easy Chili Cheese Crisps

Ingredients

  • 1 package (8 count) Old El Paso™ flour tortillas for burritos
  • 8 teaspoons butter, divided
  • 1 pouch chili, such as Progresso™ Smokehouse pork & beef chili with beans
  • 1 cup store-bought cheese queso
  • 1 (4 oz) can Old El Paso™ Green Chiles
  • 1 cup sharp cheddar cheese
  • Fresh cilantro, chopped
  • 4 green onions, chopped

Instructions

  • Preheat oven to 350ºF.
  • Place each of the small tortillas on a baking sheet. Spread 1 teaspoon of butter on each tortilla. Place the baking sheet into the oven and let the tortillas toast. It will take about 5-7 minutes but keep your eyes on them. Once the edges start to turn golden brown, remove from the oven.
  • Meanwhile, combine the Progresso chili, cheese queso and Old El Paso™ Green Chiles in a bowl until combined.
  • Remove the tortillas from the oven and evenly divide the chili mixture over each. Top with cheese and place back in the oven for another 10 minutes or until the cheese is melted. Garnish with chopped cilantro and green onions.

Bretzel Rolls

Bretzel Rolls

Bretzel Rolls

Ingredients

Dough

  • 1 1cups warm water
  • 2 tablespoons warm milk
  • 2 1teaspoons active dry yeast
  • 1cup light brown sugar
  • 2 tablespoons butter, melted
  • 4 cups all-purpose flour
  • kosher salt or pretzel salt

Parboiling Liquid

  • 2 quarts cold water
  • baking soda (1/2 cup)

Instructions

  • In a small bowl if using a bread machine, or in the bowl of a standing electric mixer fitted with a dough hook, mix a 1/3 cup of the warm water (105-115 degrees) with the yeast and let stand until foamy.
  • Add the remaining cup of warm water along with milk, sugar & melted butter and swirl to dissolve the sugar. (If using a bread machine add mixture to bread machine at this point and continue).
  • Add flour and mix on dough cycle or med-low speed.
  • Remove dough from bread machine once it forms a nice a firm, pliable dough ball.
  • Add more flour if necessary.
  • Turn dough out onto a lightly floured table and knead for 2 minutes.
  • Roll into a 2 foot long log and cut into 12 even pieces.
  • Cover dough with plastic and a damp cloth and let sit for 10 minutes.
  • Pat dough into rolls or form knots and arrange on a lightly floured surface about an inch apart and cover with lightly oiled plastic wrap.
  • Let the pretzels rest for an additional 30 minutes.
  • Preheat the oven to 425°.
  • Lightly oil 2 baking sheets.
  • In a large stockpot, bring the cold water to a rolling boil and add baking soda.
  • Drop two rolls into the boiling water and boil for no more then 30 seconds, turning once.
  • Carefully remove with tongs or slotted spoon and hold above pot and let drain.
  • Sprinkle lightly with salt.
  • Repeat with the remaining rolls.
  • Arrange rolls on the oiled baking sheets and bake on the upper and middle racks of the oven for about 8-10 minutes, or until browned all over; shift pans from top to bottom and back to front halfway through, for even baking.
  • Let rolls cool on the baking sheets for about 5 minutes, then transfer them to a rack.
  • Serve warm or at room temperature.

Hot German Potato Salad

Hot German Potato Salad

Hot German Potato Salad

Ingredients

  • 10slices bacon, diced
  • 1cup sugar (or less)
  • 1cup distilled white vinegar
  • 2eggs
  • 1teaspoon salt
  • 1teaspoon prepared mustard
  • 1dash cayenne pepper
  • 10large potatoes, boiled
  • 1medium onion, sliced (optional)

Instructions

  • Dice and fry bacon.
  • In a small bowl, add eggs, salt, mustard, sugar, vinegar and cayenne pepper.
  • Beat well and pour into hot pan with bacon and bacon grease stirring till thickened.
  • Add diced cooked potatoes and sliced onion (or onion powder).
  • Serve hot.

Homemade Cheese Crackers

Homemade Cheese Crackers

Homemade Cheese Crackers

 

Ingredients

  • 8 ounces extra-sharp cheddar cheese, coarsely shredded
  • ½ stick unsalted butter, room temperature
  • 1 teaspoon kosher salt
  • 1 cup flour
  • 2 tablespoons ice water

Instructions

  • In the bowl of a stand mixer fitted with the paddle attachment, mix the cheddar, butter, and salt until soft and combined. Add the flour and mix on low speed (the dough will be dry and pebbly). Slowly add the water and continue to mix as the dough forms a ball.
  • Pat the dough into a disk, wrap tightly with plastic wrap, and refrigerate for at least an hour.
  • Preheat the oven to 375˚F. Line two baking sheets with parchment paper or Silpats.
  • Divide the dough into two pieces and roll each into a very thin (1/8 inch or less) 10 x 12-inch rectangle. Using a fluted pastry cutter, cut the rectangles into 1-inch squares, then transfer to the baking sheets. Use the tip of a chopstick to punch a hole into the center of each square.
  • Bake for 15-17 minutes or until puffed and browning at the edges. Watch carefully, as the high fat content of the crackers makes it a fine line between golden delicious and burnt. Immediately move the crackers to racks to cool.

Hummus with Parmesan Herb Pita Chips

Hummus with Parmesan Herb Pita Chips

Hummus with Parmesan Herb Pita Chips

Ingredients

For the Hummus:

  • 2 (15-ounce) cans chickpeas, drained and rinsed
  • 1/2 cup extra-virgin olive oil, or more as needed, plus more for garnish
  • 1/2 lemon, juiced
  • 2 tablespoons roughly chopped fresh parsley leaves, plus more for garnish
  • 2 cloves garlic, peeled
  • 1 1/2 teaspoon salt
  • 1/2 teaspoon dark Asian sesame oil
  • 1/2 to 1 teaspoon ground cumin
  • 12 to 15 grinds black pepper
  • 1/4 cup water
  • Paprika, for garnish

In a blender combine all the ingredients except the parsley and paprika to be used for garnish. Blend on low speed until smooth. You’ll have to stop the blender often to push down the ingredients. If the mixture is too dry and you’re having trouble blending it, add a few more tablespoons of olive oil to help things along.

Scrape the hummus onto a plate. Sprinkle the paprika over the top, drizzle lightly with olive oil, scatter some parsley on top, and serve. You can make the hummus up to a couple of hours before you serve it. Cover the top with plastic wrap and leave it at room temperature.

For the Pita Chips:

  • 2-3 pita breads
  • About 4-5 tablespoons extra virgin olive oil
  • garlic salt, to taste
  • Italian seasoning, to taste
  • About 1/2 cup grated Parmesan cheese

Preheat your oven’s broiler, moving the rack about 6-8 inches from the heat source.

With a sharp knife, carefully cut each pita in half, then split open each half. Using a pastry brush, brush a little olive oil on the inside of each piece. Stack several of the pieces atop one another and cut them into individual wedges. Lay the wedges out on a rimmed baking sheet and sprinkle with the garlic salt, Italian seasoning and a small sprinkle of the Parmesan cheese.

Broil the wedges for a couple of minutes, keeping a close eye on them to prevent burning. Turn the baking sheet every so often as necessary to help even browning. When the chips are toasted to suit, remove from oven and allow to cool for a few minutes before serving.

English Muffin Pizzas

English Muffin Pizzas

English Muffin Pizzas

Ingredients

  • 1 whole-wheat English muffin, split
  • 1 small tomato, seeded and diced
  • 1 teaspoon extra-virgin olive oil
  • 1 thin slice (1/2 ounce) Canadian bacon, diced
  • 1/4 cup shredded part-skim mozzarella cheese
  • Chopped fresh basil, for garnish

Instructions

  • Preheat the oven to 450 degrees. Line a small baking sheet with foil.
  • Place the English muffin halves cut-side up on the baking sheet. Top each with tomato and drizzle with the olive oil. Sprinkle the Canadian bacon over the tomatoes, then top with the mozzarella. Bake for 10 to 12 minutes, or until the cheese is melted and beginning to brown. Sprinkle with basil.

Scaredy Crackers

Scaredy Crackers

Scaredy Crackers

Ingredients

  • 1/4 cup grated Parmesan
  • 2 teaspoons paprika
  • All-purpose flour, for work surface
  • 1 sheet frozen puff pastry, thawed
  • 2 tablespoons heavy cream
  • 3 tablespoons poppy seeds
  • salt, optional

Instructions

  • Preheat oven to 400 degrees. Combine Parmesan and paprika (and optional salt if using). On a floured surface, roll out puff pastry 1/8 inch thick and lightly brush with cream. Sprinkle Parmesan-paprika on one-third the pastry, then sprinkle poppy seeds over another third, sprinkling over that with a little salt, if using (leave remaining third plain). With cookie cutters, cut out cat and bat shapes (or cut into 1 1/2-inch squares).
  • Transfer to a parchment-lined rimmed baking sheet, then cover with more parchment and another baking sheet (this will keep pastry from puffing). Bake until golden, 10 to 12 minutes. Remove top sheet and parchment and let crackers cool completely on sheet on a wire rack.

Chipotle & Rosemary Roasted Nuts

Chipotle & Rosemary Roasted Nuts

Chipotle & Rosemary Roasted Nuts

Ingredients

  • Vegetable oil
  • 3 cups whole roasted unsalted cashews (14 ounces)
  • 2 cups whole walnut halves (7 ounces)
  • 2 cups whole pecan halves (7 ounces)
  • 1/2 cup whole almonds (3 ounces)
  • 1/3 cup pure maple syrup
  • 1/4 cup light brown sugar, lightly packed
  • 3 tablespoons freshly squeezed orange juice
  • 2 teaspoons ground chipotle powder
  • 4 tablespoons minced fresh rosemary leaves, divided
  • Kosher salt

Instructions

  • Preheat the oven to 350 degrees.
  • Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.
  • Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary.
  • Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature.