Tag Archives: potato

Chicken and Chiles Stuffed Potatoes

23 Apr

This recipe is such an easy one. If you microwave your potatoes, you can have dinner on the table in under 20 minutes. That’s a keeper in my book! The chicken was delicious in the potatoes but I think I want to try using shrimp next time. Shrimp only takes 2-4 minutes to cook and the potato would support the delicate flavor of the shrimp.

But that’s for another day. Last night, I used chicken and it was great!

Chicken and Chiles Stuffed Potatoes

Time: 15 minutes
Level: Easy
Servings: 2

2 large potatoes (I used 1 large and 3 small ones and adjusted the microwave time accordingly)
1 chicken breast, thawed and chopped into small bite-sized pieces
1 tsp. chili powder
1/2 tsp. salt
1 small can chopped green chiles
1/3 c. sour cream
1/3 c. shredded cheese

Preheat oven to 425°. Wash and dry potatoes. Poke holes in the potatoes with a fork. Place potatoes in the microwave for 6 minutes.  Check to see if they are tender. If they are still very hard, microwave in 1 minute increments until soft. Meanwhile, season chicken with chili powder and salt. In a greased pan over medium high heat, cook chicken until no longer pink, about 7-10 minutes. Cut cooked potatoes in half and hull out the soft insides, leaving the potato jacket intact.

In a bowl, mix potato insides, chopped chiles, and sour cream together. Fold in cooked chicken. Spoon mixture back into potato jackets. Top with shredded cheese.On a baking sheet, bake stuffed potatoes until cheese is melted and stuffing is heated through, about 5-7 minutes. Yum!

Tips
-Use shrimp instead of chicken.
-Use low fat or fat free sour cream.

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Potato Soup

30 Mar

It’s another blustery day here in Memphis. Where, oh, where did Spring go? I thought, for a split second, it was here to stay…

The most amazing woman on the planet, my mother, of course, taught me how to make this soup when I was in college. She might not remember but I was home one Christmas break and she made it, just throwing things in the pot as she went along. Ever since watching her, I’ve been making and loving this soup.  Every time I make it, I am reminded of her and making/eating it makes me feel like I’m getting a big ole’ hug from momma!

And no matter who you are, there is NOTHING like a big hug from momma.

Potato Soup

Time: 30 minutes
Servings: 4
Level: Easy

1 c. diced potatoes
1/4 c. carrots, chopped
2 tbsp. onion, chopped
2 tbsp. butter
1 1/2 tsp. salt
1/4 tsp. celery seed
1 tsp. pepper
2-3 c. whole milk
Dash of hot sauce

Combine all ingredients in a large pot. Cook over medium-low heat, stirring often, until potatoes are tender, about 20 minutes. Yum!

Tips
– Try topping the soup with a sprinkle of shredded cheese and/or green onions right before serving.
– Add ham, smoked sausage, or bacon for all you meat eaters out there. I added ham to mine tonight.
– You can use 2% milk and add 1/2 c. sour cream if you don’t have whole milk.
– Don’t forget about stirring! If you walk away, cover the pot with a lid, or turn the heat up too high, you’re going to end up with a mixture that grossly resembles scrambled eggs.
– My dad, husband, and I add a TON of hot sauce, like Louisiana Hot Sauce, to our soup. The pinker the better! My mom doesn’t like it though…

Roasted Ranch Potatoes

11 Mar

These potatoes are probably common sense but we love them so much I figured I’d post. They are really versatile and easy to whip up in a pinch.

Roasted Ranch Potatoes

Time: 35 minutes
Level: Easy
Servings: 4

3 medium sized potatoes, any variety or you can mix and match
1 tbsp. dry ranch dressing mix
1 1/2 tbsp. olive oil

Preheat oven to 450°. Cube potatoes into bite sized pieces taking care to make all pieces roughly the same size.

In a zip-loc bag, put potatoes, dry ranch dressing mix, and olive oil.  Close bag and shake until all pieces of potato are coated evenly.

Pour out onto a baking sheet and bake for 20 minutes.

Turn potatoes and bake for an additional 10 minutes or until golden brown. Yum!

Tips
– My best friend, Alissa, introduced me to this one… swap the dry ranch dressing mix for onion soup mix.
– Make up your own spice blend in place of the ranch mix. Try using dill, garlic powder, cayenne, etc. Greek Seasoning is also a great choice.
– Dip them in whatever condiment you like if you want to or just eat them plain.
– Have any leftovers? Save them and mix them with scrambled eggs in the morning and serve wrapped in a tortilla with a little salsa. Yum!

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