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!

Cheese Spread Pine Cone

I found this in "Taste of Home" magazine and thought it was perfect for our annual Xmas Open House!  It is not only really easy to create, it looks fantastic (if I do say so myself!)

CHEESE SPREAD PINE CONE

Ingredients:

2 packages (8 ounces each) cream cheese, softened

1/4 cup milk

1 cup crumbled feta cheese

1 cup shredded part-skim mozzarella cheese

2 tablespoons of dried minced onion

1/4 tsp cayenne pepper

2/3 cup sliced, unblanched almonds

1 cinnamon stick

Fresh dill sprigs

• In a large bowl, beat cream cheese and milk until smooth.  Add the feta, mozzarella, onion, and cayenne;  mix well.  Cover and refrigerate for 2 hours until firm.
• On a serving platter, form cheese mixture into a pine cone shape.  beginning at the narrow end, arrange almonds in overlapping rows.  Add cinnamon stick and dill for the stem and pine needles.
• Serve with bread sticks, crackers and/or vegetables. 

Roasted Garlic & Dijon Potato Salad

On Saturday some of our friends came by to help build a dance floor/bar/shucking station for Greg's big 40th Birthday party that we are hosting next weekend!  All that building made everyone HUNGRY so I boiled up some of the red potatoes that we have from our Cooper's CSA Farm & Maze CSA box and whipped up this easy potato salad that came from "Inspired", which is the free magazine given to you at Sobey's or anywhere that sells 'Our Compliments' products!  The best part is that all the ingredients were right in my fridge ~ I love that!

ROASTED GARLIC & DIJON POTATO SALAD

Ingredients:

2lb red potatoes, skins on and scrubbed

1/2 cup mayonnaise

1/4 cup whole grain Dijon prepared mustard

1 tbsp roasted garlic, made into a paste*

1 tbsp capers, drained of juice

2 tbsp sundried tomatoes, drained and coarsely chopped

4 stalks of celery, finely diced

Salt and black pepper, to taste

2 tbsp coarsely chopped fresh dill (or 1 tbsp dried)

• In a large saucepan, simmer potatoes in salted water over medium heat for 15 to 20 minutes, depending on size.  They should be fork tender, do not overcook.  Drain and transfer to a large bowl.
• Cut potatoes into 1" cubes and, while hot, add mayonnaise, mustard garlic paste, capers and sundried tomatoes.  Mix gently to combine without breaking potatoes up too much. (I premixed the dressing and then turned it in to the celery, potatoes and sundried tomatoes.)
• Add salt and pepper, and dill.  Toss until just combined.  Can be served warm, or refrigerate and serve within 12 hours!
• ENJOY!

*I tend to take 4 to 5 heads of garlic, cut off the top 1/3 of the bulb, wrap them all in tin foil and place into a 350F oven for 45 minutes to soften the garlic.  Remove from the oven and let cool enough that the garlic can be handled.  Then over a 1L mason jar, remove each clove and gently squeeze so the garlic slips out into the jar.  Once all the garlic heads are empty, cover the garlic with olive oil, place a cap on top the jar finger tight, and place in the refrigerator.  Then whenever you are making garlic bread, salad dressing or anything that requires garlic, you have it right at your fingertips...like this recipe!

Fresh Cucumber and Toasted Almond Salad with Dill

Yesterday was perfect barbecuing weather, so we decided burgers and a salad were in order!  As I was busy and ran short of time, I grabbed my quinoa cookbook to find a fast and easy side salad ~ and boy did I find  a winner!

FRESH CUCUMBER & TOASTED ALMOND SALAD WITH DILL

Ingredients:

1/2 cup sliced raw almonds

1 cup quinoa

2 cups vegetable or chicken stock

3 tbsp extra virgin olive oil

3 tbsp white wine or white rice vinegar

1/2 tsp salt

2 cups chopped English cucumber

1/2 cup sliced green onions

1/4 cup chopped fresh dillweed

• Preheat the oven to 350F.  Spread the almonds evenly on a rimmed baking sheet and bake on the centre oven rack for 5 to 7 minutes, until the almonds are fragrant and slightly toasted.  Remove from the oven and set aside to cool.
• Place the quinoa in a large saucepan over medium heat.  Toast the quinoa for 3 to 5 minutes, until it is fragrant but not browned, shaking the saucepan from side to side occasionally to turn the quinoa and toast it evenly.  
• Add the stock to the saucepan and bring to a boil.  Reduce the heat to low and cover.  Simmer for 10 minutes, then turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes.  Remove the lid, fluff the quinoa with a fork and transfer to your large serving bowl to cool completely.
• Whisk together the oil, vinegar, and salt in a small bowl.  Add to the cooled quinoa and mix thoroughly.  Add the cucumber, green onions, and dill, tossing well.  Just before serving, sprinkle with the toasted almonds.
• ENJOY!

Acorn Squash Soup with Bacon

In our CSA boxes we have been receiving a lot of squash lately (which makes me SO happy!)  As I had 3 white acorn squash hanging about I decided to try this recipe which I found on www.allrecipes.com.  All I can say is YUMMY!!!  Greg and I had two full bowls each and the kids gobbled theirs up too.  The bacon isn't necessary, but it did make a nice contrast to the sweet and slightly spicy soup.

ACORN SQUASH SOUP WITH BACON

Ingredients:

1 small onion

1/4 cup chopped celery

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1 teaspoon chicken bouillon granules

1/2 teaspoon dill weed

1/4 teaspoon curry powder

dash cayenne pepper

2 cups chicken broth

1 (12 ounce) can evaporated milk

3 cups mashed cooked acorn squash

salt and pepper to taste

5 bacon strips, cooked and crumbled

 

• In a large saucepan, saute the onion and celery in butter. Stir in flour, bouillon, dill, curry and cayenne until blended. Gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes. Add the squash, salt and pepper; heat through.
• In a blender or food processor, process the soup in batches until smooth. Pour into bowls; garnish with bacon.

Dilled Potato and Grilled Corn Salad

We celebrated Greg's 39th birthday last Sunday with the family and I wanted to create an easy side dish that I could prepare in advance (so I could relax and enjoy the strawberry daiquiris by the poolside!) I was flipping though a magazine and came upon this simple and delicious recipe!

DILLED POTATO & GRILLED CORN SALAD

Ingredients

4 corn cobs, husked

3 tbsp EVOO

2lb potatoes, peeled and diced

4 green onions, sliced

2 tsp grainy mustard

1/2 tsp Kosher salt

1/4 tsp black pepper

1/4 cup red wine vinegar

2 tbsp chopped fresh dill

• Brush corn with 1 tbsp of the oil. Place on a greased grill over medium-high heat; close lid and grill until tender and slightly charred (turning often). Approx. 10 to 15 minutes. Let cool. Cut off kernels and place in a large bowl.
• Meanwhile, in a large pot of boiling salted water, cover and cook potatoes until tender, approx. 15 minutes. Drain and add to the bowl.
• Add onions, mustard, salt and pepper; sprinkle with vinegar and toss well. Let cool
• Add remaining oil and dill and toss to coat.
  

Cool, Refreshing Cucumber Salad!

Right now the field cucumbers are in season and available in abundance! Our CSA basket from "Cooper's CSA Farm & Maze" contained 3 field cucumbers, so I created this simple and refreshing salad to compliment a smoked Cooper's chicken that Greg made. This salad can be made ahead of time and kept in the fridge for approx. 3 days, and the flavour only improves as the cucumbers and onions absorb the dressing!

CUCUMBER & RED ONION SALAD

Ingredients

2 field cucumbers, thinly sliced

1 red onion, halved and thinly sliced

1 cup vinegar (white or rice)

3 tbsp sugar

1 tsp dried, or 1 tbsp fresh dill finely chopped

Salt and pepper, to taste

• Combine the cucumbers and onions in either a resealable plastic bag, or a container with a lid.
• Whisk together the remaining ingredients to create the dressing, and pour over the cucumbers and onions.
• Place bag in the refrigerator for at least 4 hours, or preferrably overnight to allow the cucumbers and onions to absorb the dressing.
• Serve and enjoy!

I also enjoy adding the marinated vegetables to sandwiches or wraps!!

Edamame and Wheat Berry Salad

Although this takes a long time to actually prepare, it is so worth it! The wheat berries are nice and chewy and really make this a satisfying salad. I added red peppers, edamame, celery, feta, garlic scapes and a dressing to make it colourful and flavourful!

WHEAT BERRY & EDAMAME SALAD

Ingredients:

1 (16 ounce) bag frozen edamame
1 cup wheat berries (also called whole wheat kernels)
2 cups vegetable broth

1 red pepper, chopped

1/2 cup crumbled feta

3 chopped green onions, or garlic scapes

2 stalks of celery, finely diced

Dressing:
4 tbsps EVOO
2 tbspss lemon juice
1 tbsp whole grain Dijon mustard
1 tbsps balsamic vinegar
2 tsps dried basil
1 tsp dried dill weed
1 tsp horseradish
1 tsp salt
1 tsp black pepper

Cook wheat berries in a pressure cooker in broth for 45 minutes, or increase the broth 1/2 cup and bring to boil, then reduce and cover and cook for 2 hours or until liqiud is absorbed and berries are tender.

Cook the shelled edamame in boiling water as package instructions require.

Drain edamame and toss with wheat berries. Remove any excess liquid that is made from this process by straining both together in a collander. Mix in other vegetables.

Wisk all the ingredients for the dressing together and pour over salad. Stir to coat.

Refrigerate after salad has cooled and serve the next day.