Slow-Cooker Chili Con Carne

Chili con Carne

Chili con carne with hearty hunks of beef slow cooked in tomatoes with a ton of spices, bacon, garlic, onion, chipotle and jalapeno peppers. No beans allowed. Not in this chili. This chili is a celebration of meat.

I don’t use a crockpot for convenience here but rather for the way it magically transforms the toughest of meat into something tender and edible. This isn’t a recipe where you can throw everything right into the crockpot and be done, there’s some work to do before that can happen.

The first thing to do is get your bacon cooking – in the oven – those days of cooking messy, splattering bacon on the stove are history. Line a roasting pan with aluminum foil, lay out your bacon and 15 minutes or so later you will be rewarded with perfectly cooked bacon. Let the grease cool off a little, fold the aluminum foil up around it and discard. Your pan and stove top are left clean.

You can usually find chuck steak, the cut I use for this, already cut up, it will be labeled chuck cubes for stew or something similar to that. Those have to be seared first in a hot pan to brown and caramelize, followed by the garlic, onion and jalapenos. Don’t worry about the vegetables picking up those browned bits sticking to the bottom of the pan because we want that. That’s more flavor.

Let’s talk spices. Initially I was going to use dried chiles but decided to make it easily accessible to everyone by using dried. This is hot, hot, hot. In addition to the jalapenos I use canned chipotle peppers in adobo, smoked jalapenos surrounded by a spicy sauce. I also used chili powder, ground ancho chile peppers, ground cumin and Mexican oregano. {If you want to make it without “heat” omit the jalapeno and chipotle peppers. The ancho peppers are quite mild – I feel comfortable telling you to leave it in or cut the amount in half.}

I like to serve it over rice to catch the rich, rust-colored sauce, with a sprinkling of cheddar cheese, green onions and giant dollops of cooling sour cream. Tortilla chips are a must for scooping and dipping. I also set aside a couple of slices of bacon to crumble over top.

Now you’re armed with everything you need to make yourself one awesome bowl of meaty chili.

Slow Cooker Chili Con Carne

Slow-Cooker Chili Con Carne

Rating: 51

Prep Time: 30 minutes

Yield: 8 servings

Slow-Cooker Chili Con Carne

Chili con carne with hearty hunks of beef slow cooked in tomatoes with a ton of spices, bacon, garlic, onion, chipotle and jalapeno peppers. No beans allowed. Not in this chili. This chili is a celebration of meat.

Ingredients:

8 ounces smoked bacon
2 - 2 1/2 pounds boneless chuck steak or roast, cut into 1/2 - 1-inch cubes
coarse sea or kosher salt and fresh black pepper
vegetable or olive oil, for browning the meat
2 large yellow or Spanish onions, diced
2 jalapeno pepper, seeds and stems removed, diced
2 tablespoons chopped chipotle peppers in adobo plus 2 tablespoons of the sauce they come in (like this )
4 cloves garlic, minced
28 ounces canned crushed tomatoes
1 cup chicken broth or 1 bottle dark beer
1 tablespoon white vinegar
2 tablespoons chili powder (like this )
2 teaspoons ground ancho chile pepper (like this )
1 teaspoon dried oregano (preferably Mexican), crushed between your fingertips
2 teaspoons ground cumin
3 tablespoons masa like this or 1 tablespoon cornstarch mixed with 2 tablespoons cold water
for serving:
shredded sharp cheddar or pepper jack
tortilla chips
cooked rice
sour cream
avocado
chopped green onions

Instructions:

  1. Preheat oven to 375 degrees F. Line a large roasting pan or baking sheet with sides with aluminum foil. Lay the bacon down in one layer and bake 12 - 15 minutes or until crispy. Drain on a paper towel lined plate.
  2. Season the cubes well with salt and pepper. Heat a tablespoon of oil in a Dutch oven over medium-high heat and sear the cubes in batches turning to brown on 2 - 3 sides. Add more oil to the pan in between batches as needed. Add them to a 4 quart crockpot or larger.
  3. Add 2 more tablespoons oil to the pan set over medium heat and cook the onion, jalapenos and garlic until softened, seasoning them well with salt and pepper. Add the chipotle peppers and sauce, stir and cook 2 more minutes. Add them to the pot.
  4. Add the tomatoes, broth, vinegar, all the seasonings including 2 teaspoons salt, 1/4 teaspoon black pepper and the masa or cornstarch slurry. Crumble up the bacon, set aside a little bit for garnishing and add the rest. Stir it all together.
  5. Cook on high 4 - 5 hours or low 8 hours, tasting during the last hour or two and adding more seasonings, salt or pepper as needed.
  6. Serve with your choice of garnishes over rice, if desired.

Notes:

To make it without the heat omit the jalapeno and chipotle peppers. The ancho peppers are quite mild – I feel comfortable telling you to leave it in or cut the amount in half.

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-chili-con-carne/

Nacho Cheese Chicken Chowder

Spicy Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeño peppers and sharp cheddar cheese for a play on nachos.

This hearty, stick-to-your-ribs soup also has fire-roasted red peppers, garlic, onion and celery plus half & half to help make it extra thick and creamy.

This has a third of a cup of diced jalapeños in it making it fairly spicy. The heat level can vary from pepper to pepper, some will be hotter than others. Feel free to adjust the amount if you think it will be too spicy – or not spicy enough.

You can use fresh or jarred jalapeños. Look for the jarred ones by the pickles or in the Spanish section of your market. You can usually find the roasted red peppers there too. I like having them on hand at all times so I can use just a few as needed.

It’s fairly obvious that I look for any opportunity to scoop up my soup with tortilla chips! I love the combination, and lately I’m all about soups with a Tex-mex influence. They give you a double punch of cozy warmness, once from the steamy-hot soup and again, later, from the spicy pop of heat the peppers give it.

You can’t go wrong.

Nacho Cheese and Chicken Soup

Nacho Cheese Chicken Chowder

Rating: 51

Prep Time: 20 minutes

Cook Time: 50 minutes

Serving Size: makes 6 servings

Nacho Cheese Chicken Chowder

Creamy, cheesy chowder with tender tidbits of chicken, potatoes and corn surrounded by a thick, creamy broth that is highly spiced with jalapeno peppers and sharp cheddar cheese for a play on nachos.

Ingredients:

olive oil, for sauteing
2 stalks celery, diced
1 yellow onion, diced
1 fire-roasted red pepper (jarred), diced
4 cloves garlic, minced
1/3 cup diced jalapeño peppers, fresh or jarred, ribs and seeds removed
1/2 teaspoons dried thyme
coarse salt and fresh black pepper
1.25 pounds boneless chicken, cut into 1-inch pieces
4 cups low-sodium chicken broth
2 + 1/2 cups peeled and cubed russet potatoes
1 + 1/2 cups corn
2 tablespoons fresh chopped parsley
1 cup half & half
2 heaping cups shredded sharp white or yellow cheddar cheese
plain corn tortilla chips, for serving

Instructions:

  1. In a large soup pot or Dutch oven heat about 3 tablespoons oil over medium heat. Add the celery, onion, red pepper, garlic, jalapeños and thyme. Season well with salt and pepper. Cook until tender about 5 minutes, stirring often.
  2. Season the chicken well with salt and pepper. Push the vegetables to the sides of the pan or remove to a bowl, add another tablespoon of oil and the chicken. Cook, turning to brown on all sides.
  3. Add the vegetables back in with the broth, potatoes, corn and parsley. Season with about 1 teaspoon coarse salt (or 1/2 teaspoon table/fine salt) and 1/8 teaspoon black pepper. Bring to a simmer and cook 30 minutes.
  4. Stir in the half & half and the cheese. Bring back to a simmer and let cook 5 - 10 minute longer, until cheese is completely melted and the soup slightly thickens. Taste and season as needed before serving. Serve with tortilla chips.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/nacho-cheese-chicken-chowder/

Slow Cooker Salsa Chicken

Salsa Chicken Tacos

Chicken breasts slow-cooked in salsa with black olives, red onions and pickled jalapeno until it’s so tender you can shred it easily with a fork. It’s then mixed with cheese and stuffed into taco shells or made into rice bowls you can garnish with all your favorite Tex-Mex toppings like sour cream, avocado and lettuce.

I love all those toppings but the truth is it doesn’t even need them. So flavorful, you will be just as happy eating it over some rice. As is. It’s also great for soft tacos, burritos, enchiladas or quesadillas. You can even make nachos with it.

This really is one of those crock-pot meals that doesn’t take a lot of prep. It’s fuss-free and easy. There’s no meat to brown or vegetables to sauté. Just a bit of chopping and everything goes into the pot where you can forget about it for a couple of hours while magic happens.

This dish is entirely dependent on the salsa. You have to use one you love. One that won’t let you down. One with lots of flavor.

You can spice this up as much or as little as you like with pickled or fresh jalapenos, a chipotle pepper, red pepper flakes or by using a spicy hot salsa. If you do use a salsa that’s on the hot side you can leave out the jalapenos.

Or not.

Slow Cooker Salsa Chicken Rice Bowls

Slow Cooker Salsa Chicken

Rating: 51

Prep Time: 15 minutes

Yield: 4 - 5 servings with rice or makes about 8 or 9 tacos

Slow Cooker Salsa Chicken

Chicken breasts slow-cooked in salsa with black olives, red onions and pickled jalapenos until it's so tender you can easily shred it with a fork. You can use it for tacos, rice bowls, enchiladas, burritos, quesadillas and nachos.

Ingredients:

2 cups (16 ounces) salsa (I like Green Mountain Gringo or Newman's Own )
1 can (6 ounces) large black olives, sliced
1/4 cup diced red onion
2 cloves garlic, minced
1 - 2 tablespoons diced pickled jalapeno or 1 fresh, optional (omit if using a "hot" salsa)
1 teaspoon white wine vinegar
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano, crushed between fingertips
1 cup finely shredded cheddar or monterey jack (or a mix), plus more for serving
1 cup corn, optional
1 pound boneless, skinless chicken breasts
coarse salt and fresh black pepper
For Serving:
1 cup dried rice, cooked
or
taco shells
or both!
sour cream, for serving
diced avocado, for serving
shredded lettuce, for serving

Instructions:

  1. Add the salsa, 1/4 cup water, olives, onions, garlic, jalapeno, vinegar, chile powder, cumin, oregano and corn, if using, to a 3 - 5 quart crock pot set on high. Mix well.
  2. Cut the chicken breasts in half and season well with salt and pepper. Nestle them in the sauce.
  3. Cook on high 3 - 4 hours or low 5 - 6. Remove the chicken breasts to a cutting board and shred or chop into bite-sized pieces. Taste and season the sauce with salt and pepper if needed.
  4. Mix the chicken back into the sauce with the cheese. If the sauce is watery - cook with the lid off for 15 minutes or so to evaporate some of it off.
  5. Serve over cooked rice with extra cheese, sour cream and/or avocado. Or make tacos with your favorite fixings.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-salsa-chicken-tacos-rice-bowls/

Slow Cooker Enchilada Soup

Crockpot Beef and Rice Enchilada Soup

A Tex-Mex soup packed with ground beef, rice, corn, green chiles, tomatoes, cheese and topped with sour cream and tortilla chips. It’s a beef version of my favorite chicken enchilada soup.

A warm, spicy hug in a bowl.

While the slow cooker does almost all the work it isn’t completely hands off. It takes a few minutes of prepping. You can do it the night before if you need to quickly throw it together in the morning.

The ground beef has to be browned separately in a skillet before heading into your crock-pot and the onion, garlic and bell pepper sautéed. I experimented with putting them in raw but they just don’t get the depth of flavor I like. It makes a giant difference in the end.

Green chiles, chili powder and cumin make it spicy without being mouth-burning hot. If you like it hotter you can add ground cayenne pepper or a canned chipotle pepper or two.

I used the same trick for thickening this soup as I do for chicken tortilla soup and finely chop up a few corn tortillas. They melt into the broth and bring in some of that ‘corny’ flavor you would get if you were eating a true enchilada. Plus they add ‘oomph’ to the broth and make it heartier.

Ground Beef & Rice Enchilada Soup

I want to hug this soup to my heart and never let it go. I want to eat it at least once a week, twice would be better, for the rest of my life.

I want to eat it in the biggest soup bowl I can find. I want to pile it high with extra cheese, tortilla chips and lots and lots of sour cream. Like ten times what you see in the picture.

And I don’t want anyone to bother me while I’m eating. Just leave me alone with my soup spoon and overflowing bowl.

Even if I face plant. . .

Do not disturb.

Crockpot Ground Beef Enchilada Soup

Slow Cooker Enchilada Soup

Rating: 51

Prep Time: 30 minutes

Yield: 6 servings

Slow Cooker Enchilada Soup

A hearty and flavorful Tex-Mex soup!

Ingredients:

2 tablespoons olive oil
1 large yellow onion, diced
1 small green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 can (11 ounce) Ro-tel diced tomatoes & green chiles with the juices
4 cups low-sodium beef broth
1 + 1/2 cups corn
3 corn tortillas, cut into small cubes
1 tablespoon chili powder like McCormick
1 teaspoon ground cumin
1/2 teaspoon oregano (preferably Mexican), crushed between fingertips
1 + 1/4 pounds lean ground beef
1 cup brown or white rice
1 + 1/2 cups shredded sharp cheddar cheese or monterey jack, plus more for serving
sour cream, for serving
corn tortilla chips, for serving

Instructions:

  1. In a medium skillet heat the oil over medium-low heat. Add the onions, peppers and garlic. Season with salt and pepper. Cook until softened, stirring often, about 10 minutes.
  2. Meanwhile to your crock-pot (4 - 6 quart) add the Ro-tel, broth, corn, tortillas, chile powder, cumin, oregano and 1 teaspoon coarse salt and about 1/4 teaspoon black pepper. Mix in the cooked onions, peppers and garlic.
  3. In the same skillet brown the ground beef over medium heat breaking it apart as it cooks. Once it's browned through drain off the grease and add to the pot.
  4. Cook on high 3 - 4 hours or low 5 - 6.
  5. During the last hour cook the rice according to package directions and stir the cheese into the soup. Taste and season as needed.
  6. To serve: add a couple of spoonfuls of rice to a soup bowl and ladle the soup over top. Garnish with shredded cheese, sour cream and tortilla chips.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-beef-and-rice-enchilada-soup/

Cream Cheese Chicken Enchilada Stuffed Peppers

Stuffed Cream Cheese Chicken Enchilada Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce. Stuffed peppers will never be the same.

These are nothing like the stuffed peppers I was raised on! Those are now obsolete. They just can’t hold a candle to the cheesy comforts found right here. In case all that cheese is too much for you to handle there’s corn and spinach too! Plus there’s the pepper itself. Vegetables. You know, to help balance out the richness.

The real secret is in the sauce. Without it all you have is a flavorless pile of chicken, rice, corn and spinach. The sauce is made of chicken broth, Ro-tel green chiles and tomatoes, cream cheese and sour cream. The green chiles are pretty mild. If you wanted something spicier you can add red pepper flakes or a chipotle pepper.

One of the nice things about this recipe is you can use leftover chicken or rotiserie chicken and if you happen to have leftover Chinese rice kicking around in your refrigerator like I often do you can use that too. White or brown. Otherwise you can start the rice first and prepare the other ingredients as it cooks.

Chicken Enchilada Peppers

Cream Cheese Chicken Enchilada Stuffed Peppers

Rating: 51

Prep Time: 30 minutes

Cook Time: 40 minutes

Yield: 4 servings

Cream Cheese Chicken Enchilada Stuffed Peppers

Tex-mex meets a classic and becomes fast friends in these baked bell peppers stuffed with my favorite enchiladas. Filled with chicken, rice, corn, spinach and cheddar cheese in a spicy cream cheese and green chile sauce.

Ingredients:

olive oil, for sauteing
1 pound boneless, skinless chicken breasts, cut in bite-sized pieces (or 2 + 1/2 - 3 cups cooked)
coarse salt and fresh black pepper
1 cup corn
1 cup cooked brown or white rice
1 packed cup finely chopped fresh spinach
2 heaping cups sharp cheddar cheese, shredded
4 - 5 bell peppers
Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 (11 ounce) can Ro-tel diced green chiles and tomatoes
4 ounces cream cheese
1/2 cup sour cream, plus more for serving

Instructions:

  1. Add a tablespoon olive oil to a large skillet over medium heat. Season the chicken with salt and pepper then cook, turning to brown on all sides.
  2. Once the chicken is cooked through remove to a large bowl and mix with the rice, corn, spinach and 1 + 1/2 cups of the cheese.
  3. In a medium saucepan melt the butter over medium-low heat, stir in the flour and cook 2 - 3 minutes, stirring often. Whisk in the chicken broth and bring to a simmer 3 more minutes, stirring often.
  4. Turn heat down to low and mix in the Ro-tel. Add the cream cheese and sour cream to a medium bowl with a ladle of the hot broth. Work it together with a spoon then add another ladle of broth. Stir it together then add it to the sauce. (This is to prevent curdling.) Whisk until it is completely combined. Remove from heat and allow to cool to lukewarm.
  5. Preheat oven to 400 degrees F. Grease a large roasting pan.
  6. Wash the peppers and cut off the tops. Remove the seeds and the white centers. Place in the roasting pan.
  7. Season the sauce to taste with salt and pepper. Mix about 1 cup of the sauce into the chicken mixture to start, adding more if needed, you want it to be well coated but not swimming in it.
  8. Spoon the stuffing into the peppers. Top with the remaining cheese. Spoon or slowly pour the remaining sauce into the bottom of the pan.
  9. Bake 35 - 40 minutes until peppers are tender. If the tops start to brown too much cover with aluminum foil.
  10. Let sit 5 minutes before serving. To serve spoon sauce onto a plate or dish then top with a pepper and a dollop of sour cream, if desired.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/cream-cheese-chicken-enchilada-stuffed-peppers/

Chicken Cream Cheese Enchilada Stuffed Peppers

Slow-Cooker Taco Soup

Slow Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient – refried beans. They’re great for thickening the soup while at the same adding a ton of flavor. Plus I love them on my tacos so I had to sneak them in.

Just say the word taco and I start jumping up and down like an excited puppy dog. I love them in all their different flavors, shapes and forms but my favorite will always be the traditional American taco of ground beef, cheese, sour cream, lettuce and tomato {a little avocado and a spoonful of refried beans never hurt either}.

This tastes just like one! Only more comforting because that’s how soup rolls. When you pile on the toppings like sour cream and tortilla chips you really bring on the taco experience. In a whole new way.

Get out your soup spoons.

And your slow-cookers.

Taco Soup

Slow-Cooker Taco Soup

Rating: 51

Prep Time: 20 minutes

Yield: 6 servings

Slow-Cooker Taco Soup

Slow-cooker Tex-Mex soup with ground beef, corn, tomatoes, onions and bell peppers swimming in a taco-seasoned, cheddar cheese, tomato broth with my secret ingredient - refried beans.

Ingredients:

2 tablespoons olive oil
1 large onion, diced
1 large green or red bell pepper, diced
3 cloves garlic, minced
coarse salt and fresh black pepper
1 + 1/2 pounds lean ground beef
2 cans {14 ounces each) beef broth
2 packets msg-free taco seasoning or 4 tablespoons homemade
1 teaspoon dried oregano (preferably Mexican)
1 can (14.5 ounce) petite diced tomatoes with juices
1 + 1/2 cups corn
1 can (16 ounce) refried beans
2 cups shredded sharp cheddar cheese
Your choice of garnishes:
sour cream
tortilla chips
diced avocado or guacamole
shredded lettuce
diced fresh tomatoes
chopped fresh cilantro

Instructions:

  1. Heat the oil in a large skillet over medium heat and add the onion, pepper and garlic. Season well with salt and pepper. Cook until tender, stirring often, turn heat down slightly if it starts to brown too quickly.
  2. Remove the vegetables to the slow-cooker and add the ground beef to the skillet. Cook, breaking it apart as it cooks, until browned. While the meat is browning you can add the broth, taco seasoning, oregano, tomatoes, corn and refried beans to the slow-cooker. Mix well.
  3. Once the meat is cooked add to the slow-cooker and mix well. Add about 1/2 teaspoon coarse salt and 1/8 teaspoon black pepper. Cook on high 3 - 4 hours or low 5 - 6. About a half hour before serving skim off any grease that rises to the top, taste and re-season if needed then mix in the cheddar cheese.
  4. Serve with your choice of garnishes.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/slow-cooker-taco-soup/

Southwestern Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions. Utterly addicting flavor explosions.

If this recipe looks familiar it’s because I copied it from my southwestern roasted potatoes. I couldn’t help myself. I loved them so much I wanted to recreate them again with my favorite winter squash.

An uncooked, butternut squash is one of the hardest things to peel and cut. I have an easy fix for that. Did you know you can roast the squash whole? Well, I’m here to tell you it’s possible. For this recipe I don’t roast it until it’s fully cooked – about 25 minutes will soften the skin making it easy to peel. The flesh will still be firm but tender enough to cut into cubes without having a knock-out, drag-out fight with it.

Southwestern Butternut Squash

The cubes are tossed in olive oil then coated with the spices and seasoned with salt and pepper. Since they’re already halfway cooked they don’t take long at all – check them often by piercing them with a fork – you don’t want them to overcook because they will turn into mush.

This kicks off the “12 weeks of Winter Squash”! I’ll be sharing at least one squash recipe a week with you for the next three months. Hope you’re a squash lover like me. . . If not maybe by the end I can turn you into one. Thanks to Joanne of Eats Well With Others and Heather of Girlichef for putting this cool group together!

Roasted Butternut Squash

Southwestern Roasted Butternut Squash

Rating: 51

Cook Time: 1 hour

Yield: 4 servings

Southwestern Roasted Butternut Squash

Roasted butternut squash cubes coated in southwestern-inspired spices like chile powder, cumin, paprika and red pepper flakes. The spicy kick is delicious with the natural sweetness of the squash and roasting them turns them into little flavor explosions.

Ingredients:

1 (approximately 2 - 3 pound) butternut squash (5 - 6 cups cubed)
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes, optional
coarse salt and fresh black pepper

Instructions:

  1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.
  2. Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.
  3. Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.
  4. In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.
  5. Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.

Notes:

Adapted from Southwestern Roasted Potatoes

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-butternut-squash/

Southwestern Roasted Potatoes

Southwestern Roasted Potatoes

There’s nothing like a little Southwestern twist to spice up roasted potatoes! These are lightly dusted with chile powder, paprika, cumin and a touch of red pepper flakes before heading into the oven where they bake up crispy with a deep rusty-golden color.

I use a large, rimmed Wilton cookie sheet (not the thick, aluminum type) and let the potatoes cook undisturbed for about 25 minutes before turning them. This is how I achieve that sought after crusty browning that everyone is always asking me about.

When I have time I also soak them in water for a half hour to an hour ahead of time. Supposedly that will help them crisp up easier and will make the centers lighter and fluffier. I don’t always take this extra step – it’s completely up to you. The difference isn’t huge but who can argue with a little extra crispiness? I’ll do whatever it takes.

I’ve seen roasted potato recipes where the potatoes are cooked up soft without much color/crispness to them. Those have a time and a place like alongside roasted chicken but that’s not what we’re going for here. We want something like a french fry. If a french fry came in hunks instead of strips and was thrown into the oven instead of a fryer. We want crispy outsides and soft centers.

Lately, I’ve been favoring Yukon Gold potatoes. No other quite compares to their creamy, buttery-yellow flesh and outstanding taste. You can use any good baking potato. I also like red potatoes and russets.

Spread the potatoes out in one layer and don’t be afraid to oil them and the baking sheet up real good. You don’t want them to stick because that lovely crusty side will stick to the pan and get ripped to shreds when you turn them. What looks like a lot of oil at the beginning will quickly get soaked up by the dry spices.

One last thing before I go – preheat your oven and let it come up to temperature before putting the potatoes in. A hot oven is imperative for success.

Let the roasting begin. Tis’ the season.

Southwest Roasted Potatoes

Southwestern Roasted Potatoes

Rating: 51

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 4 servings

Southwestern Roasted Potatoes

There's nothing like a little Southwestern twist to spice up roasted potatoes! These are lightly dusted with chile powder, paprika, cumin and a touch of red pepper flakes before heading into the oven where they bake up crispy with a deep rusty-golden color.

Ingredients:

2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
coarse salt and fresh black pepper

Instructions:

  1. Place the potatoes in a large bowl and cover them with cold water. Let sit 1/2 - 1 hour.
  2. Preheat the oven to 425 degrees F. Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil.
  3. Drain the potatoes, rinse them and pat dry with paper towels. Place them on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil into the potatoes with your hands.
  4. In a small bowl mix the chile powder, paprika, cumin and red pepper flakes. Sprinkle it over the potatoes and then massage it into the potatoes with your hands. Spread them out in one layer and season well with salt and pepper.
  5. Bake 25 - 30 minutes. Remove the pan from the oven and turn the potatoes over. Bake 15 - 20 more minutes until potatoes are rusty-brown and fork tender.
  6. Serve immediately with more salt and pepper if needed. They're also good with a little sour cream for dipping.

Notes:

Adapted from America's Test Kitchen

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/southwestern-roasted-potatoes/