Buffalo Chicken Twice Baked Sweet Potatoes

I found this recipe on Facebook and had it bookmarked for the longest time.  After back-to-back classes of Pilates and yoga, I was hungry!!!  I bought a rotisserie chicken on my way home and had the rest of the ingredients on hand. 

This is easy, flavourful, filling and healthy - you HAVE to try it!!!

BUFFALO CHICKEN TWICE BAKED SWEET POTATOES

Ingredients:

4 medium sized-sweet potatoes

2 heaping cups shredded cooked chicken

1/2 cup diced yellow onion

1/2 cup finely diced celery

1/2 cup shredded carrot

2 tsp coconut oil

1/4 cup mayonnaise

1/4 cup buffalo sauce (I used Frank's)

1 tsp garlic powder

1 tsp dried dillweed

1/2 tsp smoked paprika

1/4 tsp red pepper flakes

1/4 tsp cayenne pepper

Salt and black pepper, to taste

Sliced green onions, fresh parsley, cubed avocado (optional toppings)

• Preheat oven to 400F.  Wash sweet potatoes and prick skins with fork.  Place in oven on a rimmed baking sheet lined with parchment paper, and bake for 45 mins to 1 hour (or until soft)
• While the potatoes bake, heat oil in a skillet and saute celery, onion and carrot over med-high heat until softened.  Transfer to a medium-sized mixing bowl and set aside.
• When sweet potatoes are cooked, cut in half lengthwise, scoop out most of the flesh leaving a thin layer so the skins maintain their shape.  Combine with the celery mixture.
• Add shredded chicken to the bowl, along with the mayonnaise, buffalo sauce and spices.  Season with salt and pepper.
• Scoop mixture back into the potato skins and bake for 20 minutes more in a 350F oven.
• Sprinkle each potato with optional toppings.
• Serve and ENJOY!!

**I unfortunately scooped too much of the flesh out of the potato skins and they crumpled.  Instead I placed the mixture in small serving dishes, baked them in the dishes and served as you see in the photo!

Sausage & Cannellini Bean Stew

We have been experiencing a deep freeze lately (- 44C with windchill...really?!) and weather like this calls for comfort foods such as stew.  I made this dish with ingredients we had on hand and it is a family favourite!  This is absolutely delicious when served with crusty bread or garlic toast!

SAUSAGE & CANNELINI BEAN STEW

Ingredients:

1 tbsp grapeseed, or EVOO*

6 to 8 large Italian sausages (sweet or hot)

1 large onion, sliced

2 cloves garlic, finely diced

1 leek, trimmed and thinly sliced

2 large carrots, peeled and diced

2 medium-sized potatoes, peeled and diced

2 tsp smoked paprika (sweet paprika would also work well)

1 tsp dried thyme

2 bay leaves

1 tsp freshly ground, black pepper

1 - 680mL jar of passata (strained tomatoes)*

1 cup beef stock

1 - 19 fl oz can of cannellini (white kidney) beans, undrained*

•    Heat oil in a large pot over medium high heat.  Place whole sausages in the pot and saute, turning frequently, until evenly browned but not fully cooked.  Remove sausages from pot and set aside on a cutting board.  Slice sausages into 1" chunks.
• Place onions, garlic, and leeks in pot.  Saute until onions are translucent, stirring constantly to prevent garlic burning.
• Add carrots, potatoes, paprika, thyme, bay leaves and pepper.  Saute 8 to 10 minutes.  Stir frequently.
• Add passata, beef stock and beans.  Stir and bring to a boil.  
• Reduce heat to medium low.  Add sausages, stir and cover. Cook for 20 to 25 minutes, stirring occasionally.
• Remove lid and cook for an additional 10 minutes.  Season to taste with salt and pepper.  Remove bay leaves.
• Serve with crusty bread or garlic toast.  ENJOY!

*EVOO = extra virgin olive oil
*Passata should be a pantry staple - it is inexpensive and versatile!
*By not draining the beans, the stew will become thicker.