Slow-Cooker Sweet Potatoes with Bacon
Make Ahead: Pop this sweet potato mixture into your slow cooker in the morning. It will be ready to serve as soon as everyone sits down to dinner. (Makes approx 8 servings)
4 pounds slender sweet potatoes, peeled and cut into 1-inch-thick slices
1/2 cup frozen orange juice concentrate, thawed
4 tablespoons butter, melted
3 tablespoons light brown sugar
2 teaspoons kosher salt
2 teaspoons chopped fresh rosemary
2 teaspoons cornstarch
1 tablespoon cold water
1/2 cup loosely packed fresh flat-leaf parsley leave
s, finely chopped
1 tablespoon orange zest
2 garlic cloves, minced
3 cooked bacon slices, crumbled
1. Place sweet potatoes in a 5- to 6-qt. s
low cooker. Stir together orange juice concentrate and next 4 ingredients in a small bowl. Pour over sweet potatoes, tossing to coat.
2. Cover and cook on LOW for 5 1/2 to 6 hours or until potatoes are tender.
3. Transfer potatoes to a serving dish, using a slotted spoon. Increase slow cooker to HIGH. Whisk together cornstarch and 1 Tbsp. cold water until smooth. Whisk cornstarch mixture into cooking liquid in slow cooker. Cook, whisking constantly, 3 to 5 minutes or until sauce thickens. Spoon sauce over
4. Stir together parsley, orange zest, and garlic. Sprinkle potatoes with parsley mixture and crumbled bacon.
White Chicken Chili
Total Time: 60 min Serves 6
2 cups chicken breasts, cooked
4 Anaheim or poblano peppers
1/4 cup cilantro, fresh
1 can corn, whole kernal
2 cloves garlic
2 cans great Northern beans
1/2 tsp marjoram or oregano
1 sweet onion, medium
3 cups chicken broth
1/8 tsp cayenne pepper, ground
1 tsp chili powder
1 tsp Kosher salt
1 tsp ground black pepper
1 1/2 tbsp olive oil
1 1/2 ground cumin
shredded cheddar or Monterey Jack cheese
1. Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil.
2. Place the Anaheim or poblano peppers on the baking sheet with space between them. Roast for 8-10 minutes. Using tongs carefully flip them and roast for another 8-10 minutes. Place them on a cutting board and invert a large bowl over the top to steam them. Steam for 30 minutes. Cut the stems off, peel the peppers, and the discard the skins. Dice the peppers and set them aside for a few minutes.
3. Heat the olive oil in a Dutch oven or heavy pot over medium heat. Add the onion and cook until soft. Reduce the heat to low and add the minced garlic, ground cumin, chili powder, marjoram, and cayenne pepper. Cook for 1 minute stirring constantly.
4. Add the chicken broth, beans, corn, cooked chicken and diced peppers. Simmer for 10 minutes. Remove 2-3 cups of the chili and using an immersion blender or stand blender puree the chili. Add the pureed chili back to the pot and heat for 2-3 more minutes.
5. Turn the heat off and stir in the sour cream and chopped cilantro. Reserve some of the cilantro for a garnish for each bowl. Season with kosher salt and fresh ground black pepper to taste. Ladle the chili into bowls and top with shredded Monterey Jack Cheese and chopped cilantro.
6. Serve with any desired toppings and enjoy!
5-Ingredient Corn Casserole
Total Time: 50 min Prep: 5 min Cook: 45 min Level: Easy Serves 8
Optional: Spice up your casserole with chopped jalapeños and shredded cheese!
1 box Jiffy Cornbread mix
1 can corn, whole kernel
1 can creamed corn
1/2 cup butter
1 cup Sour cream
(optional) 2-4 chopped jalapeños
(optional) 1 cup shredded cheese
1. Preheat oven to 325 degrees
2. Mix all ingredients together in a large bowl
3. Spray 8 x 8 casserole dish with non-stick spray
4. Pour mixture into dish and bake uncovered for 45 minutes - 1 hour or until middle is set.
Total Time: 1 hour Level: Easy Serves 12
1 lb halved pecans
2 egg whites
2 tsp cinnamon, ground
1 cup granulated sugar
1 tsp salt
1/2 tsp vanilla extract
2 tbsp water
1. Preheat oven to 250 degrees
2. Line large, rimmed baking sheet with parchment paper
3. In a large zip-lock bag, combine the sugar, cinnamon and salt. Set aside
4. In a large bowl, whisk together egg whites, water and vanilla extract
5. Add the pecans to the bowl and stir into the egg white mixture until pecans are covered
6. Use a slotted spoon to remove pecans from egg white mixture, drop them into the bag with the cinnamon-sugar mixture, seal the bag once all the pecans are inside and shake to coat.
7. Once all the pecans are well-coated with the cinnamon-sugar mixture, remove from the bag and place them onto the parchment-lined baking sheet in a single layer.
8. Bake for one hour, stirring every 15 minutes.
9. Remove from the oven and cool to room temperature. Store in an air-tight container for up to two weeks (if they last that long!)
Sheet Pan Maple-Dijon Sausage and Veggies
12 oz. smoked turkey sausage, sliced into 1/3-inch thick slices
16 oz sweet potatoes, peeled & diced into 3/4-inch cubes
16 oz brussels sprouts, trimmed & halved
1/2 medium red onion, roughly sliced
1 tbsp minced garlic
2 tbsp olive oil
1 tsp Italian seasoning
1/2 tsp salt
1/2 tsp ground black pepper
1 tbsp chopped parsley, for garnish
1 tbsp parmesan shavings (optional)
1/3 cup maple syrup
1/3 cup dijon mustard
1. Preheat oven to 400 degrees
2. Lightly spray large sheet pan with cooking spray
3. Spread diced sweet potatoes and halved brussels sprouts into single layer
*Tip: turn brussels sprouts cut-side down for a golden sear
4. Drizzle with olive oil and sprinkle seasoning, salt & pepper to taste
5. Roast sweet potatoes and brussels sprouts for 15 minutes
6. Make the sauce: Combine maple syrup and dijon mustard, mix well.
7. Remove sheet pan from oven, add sliced sausage, garlic and red onion.
8. Drizzle 1/2 maple-dijon sauce and toss veggies & sausage until well-coated. Spread back into a single layer on the sheet pan and roast for 15 minutes or until veggies are tender.
9. Remove from the oven and drizzle remaining sauce, toss to coat. Sprinkle parsley and parmesan if desired and serve.
DPFT Favorite: serve over rice for a hearty fall meal!