Heartier than a soup but different from a traditional chili, this is a twist on White Chicken Chili. Lots of flavor from green chiles and fire-roasted tomatoes plus a little heat from the buffalo sauce are balanced out with some sweet corn yogurt, and cream cheese. Top it all off with blue cheese crumbles! This is great to serve at a party, take to a tailgate, or a potluck. Oh, and the best part this is all made in the crock pot- a fix it and forget meal!
1 1/2 pounds boneless skinless chicken breasts
2 teaspoons chili powder
2 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon onion powder
2 stalks of celery, diced
1 sweet onion, diced
1/2 cup frozen corn
14.5 ounce can fire roasted tomatoes
4 ounce can diced green chiles
2 15 ounce cans cannellini beans
1/2 cup Franks Buffalo Sauce
3 cups low sodium chicken broth
4 ounces low fat cream cheese, room temperature
1/2 cup plain Greek yogurt
Blue cheese, for topping
Add the chicken breasts and all of the other ingredients except the cream cheese and Greek yogurt to the slow cooker. Stir everything together then cover it with the lid. Cook on low for 4-6 hours or high for 3-4 hours or until the chicken breasts are cooked through.
Remove the chicken from the slow cooker and onto a plate. Use forks or your hands to shred it. Add the cream cheese into the slow cooker and whisk it in until there’s no lumps.
Add the shredded chicken back in and cover with the lid. Cook on low for another 30 minutes.
Turn off the slow cooker and quickly stir in the Greek yogurt. Don’t let it sit or it may curdle. Taste for seasoning.
Top the chili with blue cheese crumbles and extra hot sauce if desired.
Crispy tater tots with layers of spicy buffalo chicken and melted cheese, topped with ranch dressing, crumbled blue cheese and green onion. These tater tot nachos are fully loaded and perfect as a meal or as an appetizer for sharing.
1 bag (2 LBS) frozen tater tots
2 boneless chicken breast, shredded
1 cup bacon, crumbled
1 cup plus Frank’s Red Hot Wings sauce, 1 tablespoon for garnish
½ cup blue cheese crumbles, plus 2 tablespoons for garnish
½ cup ranch dressing, plus 1 tablespoon for garnish
1 block cream cheese
1 cup shredded cheese
½ cup mozzarella cheese
2 green onions, garnish
Preheat the oven to 450 degrees. Line a sheet pan with foil.
Bake the bag of tater tots for 30 minutes, flipping them halfway through the cooking time.
In a large bowl, Stir together the shredded chicken, bacon crumbles, ranch dressing, wing sauce and blue cheese crumbles.
In a medium bowl, Mix together the two cheeses.
Place the cooked tater tots in a cast iron skillet. Spoon half the chicken mixture on top of the tots. Sprinkle half the cheese. Repeat the layers. Bake for 5-7 minutes or until the cheese is melted.
Garnish with the remaining dressing, wing sauce, green onions, and blue cheese.
These turkey thighs are garlicky, herby, spicy, and a little tangy, perfect for whether an ordinary weeknight meal or a special holiday feast, they will be a hit! You can honestly use any meat with this recipe, chicken, fish, pork or even steak- the seasoning is delicious!
Arrange a rack in the middle of the oven and heat the oven to 350°F.
Mince 4 garlic cloves. Mince 1 large shallot (about 1/3 cup). Coarsely chop the leaves and tender stems from 1 large bunch of fresh cilantro until you have 3/4 cup plus 2 tablespoons.
Place the garlic, shallots, 3/4 cup of the cilantro, stick of butter, 2 tablespoons roasted red chili paste, and 1 teaspoon kosher salt in a medium bowl. Whisk to combine.
Pat 2 turkey thighs dry with paper towels.
Season with the poultry seasoning, coating each side.
Heat olive oil in a large oven-safe skillet over medium heat, add turkey thighs skin-side down, then use tongs or a spatula to press down on the thighs to create good contact with the hot pan for even browning. Cook until the skin is golden-brown and fat has begun to render, 8 to 10 minutes. Remove the pan from the heat.
Flip the turkey and pour the red chili butter sauce over the turkey. Cover the pan with aluminum foil. Transfer to the oven.
Every ten minutes, remove from the oven, baste each piece of turkey with the melted butter and turkey juices in the pan. Cover and return to the oven. Repeat this every ten minutes until an instant-read thermometer inserted into the thickest part registers 165°F, about 40 minutes.
When the turkey is ready, uncover and let rest for 10 minutes. Garnish with the remaining 2 tablespoons cilantro, cranberry sauce and serve with the lime wedges.
Heat the olive oil in a large skillet over medium high heat.
Add the ground meat and sauté for 5 minutes and break it up with the back of a wooden spoon. Add all the ranch seasoning and stir to combine. Continue to cook the ground meat and break it down with the back of a wooden spoon until it’s fully cooked and no pink remains.
Once cooked, add ½ cup buffalo sauce and reduce to a simmer. Let simmer for 10 minutes.
In the same skillet, saute the red onion and garlic. Sprinkle the red pepper flakes, salt and pepper. Saute until fragrant, about 1-2 minutes.
Pour onion mixture and cooked meat in a large bowl, stir to combine.
Add the cream cheese to the bowl and mix until well combined.
Place parchment paper on the counter for your workspace.
Unroll one pizza crust dough out onto the prepared parchment paper, I like to work with one at a time.
Spread chicken mixture evenly on dough to within 1/4 inch from sides.
Sprinkle ½ of the blue cheese and ½ of the mozzarella cheese over the chicken mixture.
Starting with one long side, roll up dough; spread a thin layer of ranch dressing along one side to help it seal.
Repeat with the other dough and place both in the refrigerator for one hour or overnight.
Preheat the oven to 400°F and grease a 9 inch springform pan.
Place seam side down on cutting board. Using a sharp knife, cut the roll into 8 equal slices; place cut side down in the prepared pan.
Bake for 25 to 30 minutes or until deep golden brown.
Top with green onions and a drizzle of ranch dressing and if desired, additional Buffalo sauce.
These bacon wrapped jalapeno poppers are baked instead of fried! Who can resist fresh jalapenos stuffed with cheese, wrapped in bacon and baked to crispy perfection? Not me, that’s for sure. This is the ultimate party snack!
The jalapenos are sliced in half and the seeds and ribs get removed. Removing the seeds and ribs removes most of the heat from the peppers; if you like it spicier, leave some of the seeds and ribs in. The peppers are stuffed with a combination of cream cheese, cheddar cheese and spices. Then wrapped in bacon before baking in the oven.
I like to serve my bacon wrapped jalapeno poppers with a side of ranch for dipping, but honestly they’re great as-is too.
½ cup cream cheese
½ cup shredded sharp Cheddar cheese
½ teaspoon paprika
½ teaspoon garlic powder
12 jalapeno peppers, halved lengthwise, seeds and membranes removed
12 slices bacon
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
Mix cream cheese, seasonings and cheese together in a bowl until evenly blended.
Fill each jalapeno half with the cheese mixture. Put halves back together and wrap each stuffed pepper with a slice of bacon.
Arrange bacon-wrapped peppers on the prepared baking sheet.
Bake in the preheated oven until bacon is crispy, about 15 minutes.
This Keto friendly meal takes only a few minutes of prep time and comes together in less than 30 minutes, start to finish. It’s the perfect low carb dinner for those hectic weeknights or even a gourmet weekend! Bonus points that it’s an one pan meal, so clean up is a snap.
I recommend getting a good piece of fresh wild caught salmon if you can. Frozen filets are fine too but they do tend to release that funny white liquid when they are cooked. It won’t affect the taste of your dinner, it just doesn’t look as pretty. I also recommend getting filets that are at least an inch in thickness, so that they cook more evenly and stay juicy and tender.
I served my salmon over sauteed zucchini noodles to keep it low carb but you can always serve it over the pasta or rice.
1 tbsp. extra-virgin olive oil
4 (4-oz.) fillets salmon (preferably wild)
2 tsp. Tony’s Chachere’s Cajun seasoning, divided
Freshly ground black pepper
2 tbsp. butter
3 cloves garlic, minced
1/3 c. low-sodium chicken or vegetable broth
Juice of 1 lemon
1 tbsp. honey
1 tbsp. freshly chopped parsley, plus more for garnish
2 tbsp. freshly grated Parmesan
Lemon slices, for serving
In a large skillet over medium-high heat, heat oil. Season salmon with 1 teaspoon Cajun seasoning and pepper, then add to the skillet skin-side up.
Cook salmon until deeply golden, about 6 minutes, then flip and cook 2 minutes more.
Transfer to a plate.
Add butter and garlic to the skillet.
When butter has melted, stir in broth, lemon juice, honey, remaining teaspoon Cajun seasoning, parsley, and Parmesan. Bring mixture to a simmer.
Reduce heat to medium and add salmon back to skillet.
Simmer until sauce has reduced and salmon is cooked through, 3 to 4 minutes more.
This Keto Cajun Chicken Alfredo is creamy and delicious plus it comes together in just minutes.
This one pot meal is loaded with chicken and sausage, heavy cream and lots of Parmesan cheese, not to mention lots of Cajun seasoning.
Served over your choice of noodles and you have the perfect week day dinner in less than 30 minutes! I used spaghetti squash noodles to make this dish an easy, low carb, gluten free and keto friendly!
This recipe was inspired by Leah Chase, the Queen of Creole.
She was the executive chef and co-owner of the Dooky Chase’s Restaurant in New Orleans, one of the most historic restaurants in America. Not only was she a chef, co-owner and cookbook author, she also was a public servant.
When African Americans were denied a seat in New Orleans restaurants in the ‘50s and ‘60s, she cooked for them and fed meals to civil rights workers on the frontlines. Chase died in June 2019, but Dooky’s continues to be a stomping ground for regulars, and tourists.
Did you know Princess Tiana, the waitress who wanted to own a restaurant in Disney’s “The Princess and the Frog,” was based on Mrs. Chase. It was the first African-American princess in a Disney movie.
Cajun food lovers- here’s what you’ll need for this easy one pot meal!
Cajun Seasoning- my best friend, Christine, a.k.a the Cajun Queen introduced me to Tony’s Chachere’s Cajun seasoning when we lived together. I always have some in my pantry! It is my go-to Cajun seasoning!
Unsalted Butter- I always use unsalted butter, it’s much easier to control the salt level in my dishes. Since our seasoning blend already has salt in it and the Parmesan cheese is naturally salty. This dish doesn’t need any more salt.
Chicken breast or thighs- I personally love thighs but you can use breast too.
Andouille Sausage- It’s a pretty spicy sausage. It is made from smoked pork and it makes perfect sense with cajun spices!
Fresh Garlic- Garlic is a must in any Alfredo sauce.
Chicken broth- This thins out the sauce and adds a lot of flavor.
Heavy whipping cream- This is what makes this keto cajun chicken alfredo sauce rich and creamy!
Parmesan cheese- Use freshly grated Parmesan cheese because pre-shredded cheese usually has added ingredients which help prevent the shredded cheese from naturally sticking together.
Hot Sauce- I love giving an extra kick to my dishes and that is exactly why I add a dash of hot sauce right at the end.
Fresh parsley– A little parsley adds some color to this quite orange-ish yellow dish, plus it adds some freshness and lightness!
1.25 pounds boneless skinless chicken breast or thighs
2 Andouille sausage links, sliced
5 cloves fresh garlic, minced
1 cup chicken broth
1 cup heavy whipping cream
Dash of hot sauce
handful of fresh minced parsley, divided (save some for garnish)
1 cup parmesan cheese, shredded (save some for garnish)
Noodles or noodle replacement of choice to serve (I used spaghetti squash)
To start, season your chicken breasts liberally with your Cajun seasoning blend.
Heat a cast iron skillet over medium heat, and melt 2 tablespoon of butter.
Sear your chicken and sausage over medium high heat, until it’s cooked thru and reaches an internal temperature of 165F. Once cooked thru, remove from the skillet and set aside. Don’t drain or remove any of the drippings.
Reduce the heat to medium, and add 2 more tablespoon of butter of it to your cast iron. Add in your minced garlic, and cook until fragrant, about 30 seconds. Being careful not to let your garlic burn.
Whisk in chicken broth, heavy whipping cream and a dash of hot sauce.
Stir in your parsley, and parmesan cheese. Sprinkle in more Cajun seasoning to taste. Cook until your cheese has melted.
Cut your chicken into pieces, and add chicken and sausage to the skillet.
Serve over noodles of choice. I used Spaghetti squash to get it low carb.
Garnish with more parsley and parmesan cheese. Serve and enjoy!
Coleslaw is such a budget friendly, versatile side dish, or salad! This crisp, sweet and spicy coleslaw is a perfect way to round out any barbecue or dinner!
Crisp, shredded cabbage mixed with crunchy carrots, parsley and fresh green onions, then tossed with a slightly sweet, tangy mayonnaise based coleslaw sauce. This slaw is fresh, fabulous and the perfect addition to any Barbecue or try it on my Beef short rib sliders!
While the recipe below calls for small heads of green and purple cabbage, plus carrots, you can absolutely substitute a bag of pre-prepared coleslaw mix from the grocery store!
1 small head cabbage, washed, peeled and shredded
1 small head purple cabbage, washed, peeled and shredded
2-3 large carrots, washed, peeled and shredded
1 cup mayonnaise
3 tablespoons Sriracha
¼ cup apple cider vinegar
1 teaspoon garlic, minced
2 tablespoons sugar
½ teaspoon celery salt
¼ cup chopped parsley
salt and black pepper
In a food processor with a grating blade, shred the cabbage and carrots. Process in batches. Set into a large bowl. Add the parsley and toss.
In a small bowl, whisk together the mayonnaise, sriracha, vinegar, sugar, celery seeds, salt, and black pepper.
When adding the coleslaw dressing to the vegetables, start with 1/4 cup of dressing, toss and then continue to add the dressing a little bit at a time until desired level of creaminess is achieved. Chances are, you will not need all of the dressing, so it is best to err on the side of caution! I only used 1/3 cup on my coleslaw and I used the rest for dipping my homemade beer battered onion rings!
This dip is so good, it will be the hit of the party! Honestly you can even serve this dip mixed with pasta and have a hearty pasta dinner! There is so much packed into this dip, from the spicy Italian sausage to the gooey cream cheese!
The base for this dip is Hot Italian sausage. Don’t worry if spicy food isn’t your thing, this sausage honestly isn’t very spicy, it adds a nice flavor punch. Plus, paired with the cream cheese, it all balances out perfectly. I started by cooking the sausage in a large skillet. Once the sausage was cooked, I transferred it to a plate lined with a paper towel to soak up some of the grease. Cutting out some extra fat.
Next, I wiped the same skillet clean, getting rid of some of the sausage grease but not all of it. Sauté up some onions, red peppers, tomatoes and garlic. Oh and add in a little Italian seasoning for good measure. And don’t forget the… WINE! I used Scout and Cellar Field House Chardonnay. It adds a zesty flavor!
Roughly chop up some baby spinach, it doesn’t have to be perfect. Honestly I just grab a handful from the bag, throw it on the cutting board and run my knife over it a few times, making sure there are no huge pieces. I used the whole 6 ounce bag of baby spinach.
Then grab the cream cheese. I cut mine into four squares so it melts quickly. Make sure to grab the shredded mozzarella and parmesan cheese too. Add all that cheese right into the skillet and stir.
At this point I strongly encourage you to grab a spoon and taste! Mmmmmm!
Now, pour the mixture in a casserole dish. Sprinkle some more cheese on top, cover the whole top!
Bake it to perfection until the cheese is golden brown and the sides are bubbly. Your kitchen will smell like heaven! Serve with a baguette or crackers.
So let’s get cooking!
1 yellow onion, diced
1 pound hot Italian ground sausage
4 garlic cloves, minced
½ tablespoon Italian seasoning
1/2 cup dry white wine
1 8-oz. package cream cheese, softened
1 6-oz package fresh spinach, rough chopped
1/2 teaspoon salt
1 red pepper, chopped
1 cup diced tomato
1 cup shredded Parmesan cheese
2 cups shredded mozzarella cheese
Preheat the oven to 375 F degrees.
In a bowl, mix together the two cheeses and set aside.
In a large skillet over medium-high heat, cook the sausage. Once cooked, remove from the skillet and place on a plate lined with a paper towel.
Using a paper towel, wipe the skillet clean and saute the onions and red pepper in the same skillet, for 3-5 minutes, until translucent.
Stir in tomatoes, and Italian seasoning; cook for 1 minute.
Add the cooked sausage back to the skillet and stir to combine, cook together for 2 minutes.
Stir in wine; cook 2 minutes or until liquid has almost completely evaporated.
Stir in spinach and salt, and cook for 2 minutes or until spinach is slightly wilted.
Reduce heat to medium; add cream cheese and 1 cup of the shredded cheese mixture.
Cook and stir mixture until cheese is melted.
Pour mixture into a 2-qt. baking dish; sprinkle with the rest of the cheeses.
Bake at 375 degrees for 20 minutes or cheese is bubbly and golden brown.
Here’s a great twist for your Thanksgiving sweet potatoes or if you love sweet potatoes as much as I do you can whip these up anytime of the year!
I love sweet and savory flavors, and these chipotle sweet potatoes totally hit the spot. You have the sweetness of the sweet potatoes balanced by the smoky heat of the chipotle chiles. You can make these as spicy as you like, just add more or less of the chipotle.
4 pounds sweet potatoes (6 potatoes)
1 cup whole milk
1 cup heavy cream
3 tablespoon minced chipotle chiles in adobo sauce, with seeds, I used Goya
2 tablespoon adobo sauce (from the can of chiles)
¼ cup maple syrup
1 stick of unsalted butter, diced
1 tablespoon Garlic powder
Salt and Pepper
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Chop sweet potatoes into chunks, nothing too specific because you are just going to end up mashing them later.
Place them onto the prepared baking sheet, drizzle with olive oil and sprinkle salt and pepper.
Roast for 15 minutes, take out of the oven and flip the potatoes over. Sprinkle the potatoes with salt and pepper.
Roast for 30 minutes to 1 hour, until very tender inside when tested with a knife.
Place the potatoes in the bowl, and half of the butter. Mash the potatoes.
While the potatoes cook, place the milk, cream, garlic powder, chipotle chile, and adobo sauce in a small saucepan. Bring to a boil, whisk, lower the heat, and simmer for 5 minutes while whisking.
You can use a hand held mixer or a good ole wooden spoon for this part. If using a mixer place on low speed, add the chipotle-milk mixture to the sweet potatoes.
Add the maple syrup, rest of butter, and 1 tablespoon salt. Mix until the potatoes are coarsely pureed. Sprinkle with salt and pepper and parsley.