Southwest Potato Salad

 

Southwest Potato Salad is a great twist on old fashioned potato salad, with just a little spice but not too much, you can spice it more if you like it hot. The dressing for this is amazing, it also would be good on tacos, pitas, sandwiches and more.

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Serves about 6-8

What you need:

6 medium potatoes, peeled and cubed

2 celery ribs, chopped(I like to use the ones with the tops chopped)

4 hard-cooked eggs, chopped(I save half for the top)

4 green onions diced fine(I save half for top)

1/2 cup chopped onion(I used red)

1 small jalapeno pepper, seeded and chopped

2 small mini sweet peppers, seeded and chopped

1/2 dill pickle or sweet pickle(optional if using sweet pickles I use 2)

1/2 cup mayonnaise

3 tablespoons spicy brown mustard

2 teaspoon sugar(optional but it really boosts the flavor)

3 teaspoons hot pepper sauce(I use Franks, it's the best)

1/4 teaspoon dill

1/4 teaspoon parsley(dried or fresh chopped fine)

1/4 teaspoon cumin(optional)

1/4 teaspoon bbq seasoning(like big country or your favorite)

1/4 teaspoon garlic powder and 1/4 teaspoon onion powder

1/4 teaspoon cracked pepper

How to make it:

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain; cool to room temperature.

Also boil your eggs now rinse and let cool, peel

In a large serving bowl, combine the potatoes, celery, eggs, onion, jalapenos, mini bell peppers, half the green onions

In a small bowl, combine the mayonnaise, mustard, hot pepper sauce, sugar, and seasonings. Pour over potato mixture and toss gently to coat. Top with the rest of the eggs and green onions Sprinkle with Paprika  Cover and refrigerate at least an hour or overnight. 

Jalapeno Hush Puppies

Hush puppies with a pop of jalapeno peppers make any dish taste better.

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Servings: 16

What you need:

2 jalapeno peppers, seeded & chopped

1 cup plus 3 tablespoons all-purpose flour

2 cups cornmeal

1 1/2 teaspoons sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1 egg, large

1/2 cup buttermilk

1 green pepper, small, chopped

1/2 cup butter, melted

1 cup onion, grated

1 cup water

1 teaspoon salt

Oil for deep-fat frying

How to make it:

Thoroughly combine the flour with cornmeal, baking powder, baking soda, 

sugar and salt in a large bowl. Whisk the egg with buttermilk, butter and 

water in a separate bowl.

Add in the green pepper, jalapenos and onion; give everything a good stir. 

Stir the mixture into the dry ingredients until just moistened.

Heat the oil either in a deep-fat fryer or an electric skillet, to 375 F. 

Using teaspoonfuls; carefully drop the batter into the hot oil (work in 

batches) & fry until golden brown on both sides. Place them on paper towels 

to drain. Serve & enjoy. 

These go great with Fried Cornmeal Breaded Fish recipe Here

Garlic Mushroom Chicken with Jalapenos over Ginger Rice

A little spicy dish, want less spice? Remove the seeds of the Jalapenos and it won't be too spicy.

or Leave them out substitute another vegetable like water chestnuts or green peppers.

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Serves 4

What you need:

2 chicken breasts, boneless sliced or chunked
1 onion diced
3-4 garlic cloves minced
1 or more Jalapenos sliced, seeds removed 
olive oil
1/2 cup vegetable or chicken broth
sea salt, pepper
2 cups cooked rice you could put it over buttered  noodles too

How to make it:

I serve this over ginger rice, any rice you like will work, recipe below how I make ginger rice,

Heat skillet with 2 teaspoons olive oil, once hot add chicken and cook it, as chicken is turning white, add onions and garlic and cook about 2 more minutes, when chicken is no longer showing any signs of pick, remove from skillet and place in a bowl or dish, set aside.

Now add 1 more teaspoon of olive oil to pan when hot once again add 1/2 cup broth, let heat up, then add Jalapenos and mushrooms cook about 3 minutes and add chicken veggies back into skillet stir to mix.

Ginger rice

How to Make it:

Cook 2 cups of rice, once cooked

I add 3 tablespoons butter to the rice, and 1-2 teaspoons of ginger, I would start with one until you know how you like it?

White Chicken Chili

 

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Here's a change up of regular chili, it's a tad spicy but not too much, of course you can spice it up more how you prefer.  So tasty creamy and cheesy goodness in one bowl.  We just love it as much or more than the traditional chili.

6 servings
What you need:
1 tablespoon ground coriander
1 tablespoon ground cumin 
2 teaspoons dried oregano 
1/2 teaspoon paprika 
1/2 teaspoon crushed red pepper flakes
shake of garlic powder and onion powder 
1 teaspoon kosher salt 
1/2 teaspoon freshly ground black pepper 
1 small onion diced
4-5 cloves garlic minced
3 tablespoons olive oil 
4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total) 
3 cups low-sodium chicken broth 
1/2 cup heavy cream 
2 tablespoons flour
Two 15-ounce cans cannellini beans, drained and rinsed 
Two 4-ounce cans chopped green chiles, drained 
One 10-ounce bag frozen corn 
2 cups grated Monterey Jack cheese
1 avocado, diced
4 to 6 lime wedges

How to make it:

Special equipment: a pressure cooker

Mix the coriander, cumin, oregano, paprika, red pepper flakes, onion powder, garlic powder, salt and pepper together in a small bowl.

spices

Add olive oil to a pressure cooker set to sauté and add the chicken. Sprinkle the spice mix over the chicken and toss. Cook until the chicken has started to sear on the outside, then add the broth. Also add onion and garlic.

Place the lid on the pressure cooker, set the valve to sealing, and cook on manual for 6 minutes. Release the steam using the quick-release cycle. Remove the chicken to a board and shred with two forks.

Put the heavy cream and flour in a small bowl and mix until smooth with a whisk.

Switch the pressure cooker to sauté and return the chicken to the pressure cooker along with the flour and heavy cream mixture, cannellini beans, green chilis and corn. Let cook, stirring occasionally, until the chili has thickened and the corn is warmed through, about 10 minutes.

Serve in bowls, top with cheese and avocado. Serve with a splash of lime.

Preparing the chicken, onions, garlic, jalapenos

adding broth to simmer

Video of cooking finishing up here

https://www.youtube.com/watch?v=HEfluW1ipno

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