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Creamy Spinach & Artichoke Dip | alidaskitchen.com

Creamy Spinach and Artichoke Dip

Transform a classic dip into a bold and zesty party favorite with this easy to make Creamy Spinach and Artichoke Dip!  Thank you to MIRACLE WHIP (through the Mom It Forward Blogger Network) for sponsoring this post.  

Creamy Spinach & Artichoke Dip | alidaskitchen.com

Many, many years ago, I was asked to bring appetizers to a Labor Day party. I chopped some veggies, concocted a couple dips on the fly and was good to go.  The dips were a ranch dill and a spinach artichoke.  They were both creamy, easy to make, and used the same secret ingredient.  …

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Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup #SundaySupper

Chipotle Sweet Potato Soup

Chipotle Sweet Potato Soup is smooth, creamy and a little spicy!  This delicious and health soup is easy to make and pure comfort food.

Since today is officially the first day of Fall, the Sunday Supper theme for this week is “Fall Foods.”  I had several ideas for this one, but after making Chipotle Sweet Potato Soup, it was the obvious choice to celebrate the season.  A warm soup made with sweet potatoes, that is smooth and creamy, is perfect comfort food for when the temperatures start to get cooler.  A little spice from the chipotle chile adds just enough heat and depth to make it interesting.   Made as-is, this Chipotle Sweet Potato Soup is vegan and gluten free….

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chipotle-glazed roast chicken with sweet potatoes

Chipotle-Glazed Roast Chicken with Sweet Potatoes


I found this recipe for Chipotle-Glazed Roast Chicken with Sweet Potatoes during a sleepless night over the summer.  While it sounded absolutely delicious, it didn’t quite scream “summer” to me…so I saved it for a more seasonably appropriate time.  After many months of anticipation, I am happy to report this recipe was definitely worth the wait!

First you give the potatoes a head start by cooking them until they start to get tender.  The timing on this may vary based on the size you cut your potatoes or your oven, but unless you like crunchy potatoes, this step is key to the success of the recipe.  Meanwhile, you can whip up the sauce/rub and prepare the chicken.  Then you just put the chicken on top of the potatoes and pop it in the oven to bake until the chicken is done.  This recipe really could not be any simpler.  The result is a light and healthy dish that is sweet, spicy and delicious!

Chipotle-Glazed Roast Chicken with Sweet Potatoes
 
Yields: 4 servings
Ingredients
  • 2 sweet potatoes (10 ounces each) cut into ½-inch cubes
  • 2 tablespoons olive oil
  • 4 chipotle chiles in adobo sauce, minced
  • 2-3 garlic cloves, minced
  • 2 tablespoons honey
  • 2 teaspoons cider vinegar
  • 1 teaspoon salt, plus additional to taste
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • 1 pound boneless skinless chicken breasts, cut into 4 4-ounce portions
  • 2-3 green onions, chopped (optional, for garnish)
  • Cooking spray
Instructions
  1. Preheat oven to 400 degrees. Spray a roasting or baking pan with cooking spray and set aside.
  2. In a medium bowl, toss sweet potatoes with olive oil and pour in the bottom of roasting/baking pan. Roast for 15 to 20 minutes (tossing after 10 minutes), until potatoes being to get tender.
  3. Meanwhile, in a small bowl, combine chiles, garlic, honey, vinegar, salt, cumin, and cinnamon. Rub mixture over chicken breasts.
  4. Place chicken breasts on top of sweet potatoes and roast until chicken is cooked thoroughly, about 25 to 30 minutes. Serve garnished with green onions.

Adapted from Fitness Magazine

chipotle macaroni and cheese

Chipotle Macaroni and Cheese

Chipotle Macaroni and Cheese is a delicious, cheesy, veggie-filled baked pasta with a Mexican twist.  It is made with three different cheeses (yum!) and lots of vegetables (yum!).  The chipotle chiles add a nice smokiness and spice which, along with the chili powder, balance nicely with the tomatoes and cheeses.  Black beans give a protein and fiber boost while adding a nice color contrast to the rest of the dish.  A traditional breadcrumb topping is sprinkled over the top before baking.

Chipotle Macaroni and Cheese is very easy to prepare and the result is no ordinary mac ‘n cheese, that’s for sure. This recipe makes plenty, and the leftovers heat up nicely for lunches the next day.

Chipotle Macaroni and Cheese
 
Yields: 6 servings
Ingredients
  • 2 cups dry whole wheat elbow macaroni (or other short pasta)
  • 1 tablespoon canola oil
  • 2 chipotle chiles in adobo sauce, chopped
  • 1 yellow onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 teaspoon chili powder (adjust to taste)
  • 1 (14½ ounce) can diced tomatoes with green chiles, including juices
  • 1 teaspoon adobo sauce (from can of chipotle chiles)
  • 2 cups (8 ounces) shredded sharp cheddar cheese
  • 1 cup nonfat cottage cheese
  • 1 cup skim milk
  • ¼ cup (1 ounce) grated fresh Parmesan cheese
  • 1 egg, lightly beaten
  • 1 (15 ounce) can black beans, rinsed and drained
  • Cooking spray
  • 3 tablespoons dry breadcrumbs
Instructions
  1. Preheat oven to 350 degrees. Cook pasta according to package directions, omitting fat and salt.
  2. In a large pot, heat oil over medium high heat. Add chiles, onion, and bell pepper, and cook 4 minutes, or until onion is tender. Add garlic and cook 1 minute, or until garlic is fragrant, stirring frequently.
  3. Sprinkle with flour and chili powder, and cook 30 seconds, stirring constantly.
  4. Reduce heat to medium and add tomatoes. Cook for 3 minutes, or until mixture is thickened.
  5. Add adobo sauce, cheddar cheese, cottage cheese, milk, Parmesan and egg, stirring until combined and cheese is melted. Add cooked pasta and black beans, stirring until combined.
  6. Spray a 2-quart baking dish with cooking spray. Pour pasta mixture into prepared baking dish. Top with bread crumbs. Bake for 30 minutes or until bubbly.

Adapted from Cooking Light

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Black Bean Chili with Roasted Butternut Squash

One of my favorite things about the fall season (aside from an abundance of pumpkin recipes) is chili.  Not any chili will do, however…there are only a few chili recipes that I actually like.  Each is as good as the next, and they all have one thing in common.  They are vegetarian, and so delicious that you don’t miss the meat!

This Black Bean Chili with Roasted Butternut Squash is a new recipe to add to my chili repertiore.  It rivals my go-to recipe and then some.  The butternut squash adds a little more work to this recipe, but it’s definitely worth it.  I found some pre-cut cubes of butternut squash, which is what I used this time.  It definintely cut down on prep time.  But if you’re looking at a beautiful butternut squash and wondering what to do with it, I highly recommend trying this chili.

Black Bean Chili with Roasted Butternut Squash
Yields 4-6 servings

1 butternut squash (about 2 pounds), peeled, seeded and cut into 1-inch chunks
1 tablespoon extra virgin olive oil
salt and pepper, to taste

1 tablespoon extra virgin olive oil
1 large yellow onion, chopped
1 yellow bell pepper, diced
4 garlic cloved, minced
2 (15 ounce) cans black beans, rinsed and drained
2 cups low-sodium vegetable broth
2 (14.5 ounce) cans diced tomatoes with chiles, including juices
1 tablespoon chipotle chile in adobo sauce, minced
2 teaspoons chili powder
1/2 teaspoon dried oregano
salt and/or pepper, to taste

  1. Preheat oven to 400 degrees. Toss butternut squash cubes with olive oil.  Spray a large, rimmed baking sheet with cooking spray.  Transfer butternut squash to prepared baking sheet and spread out in a single layer.  Roast, tossing occasionally, until just tender and golden brown (about 30 minutes). 
  2. Heat oil in large pot over medium heat.  Add onion and bell pepper, and cook, stirring frequently, until soft (about 5 minutes).  Add garlic, stirring 1 minute.
  3. Stir in beans, broth, tomatoes, chipotle chiles, chili powder and oregano.  Simmer, covered 10 minutes.  Uncover and cook 10 more minutes.
  4. Stir squash into bean mixture and cook 5 minutes.  Add salt and/or pepper, to taste.  Serve warm.

Adapted from Health, December 2006