Thanksgiving will never be the same!
Recipes in this Video
Crispy Chili Smashed Potatoes are a delightful American side dish that combines the comforting texture of smashed potatoes with the bold flavors of chili and spices. This dish is perfect for gatherings and casual dinners, showcasing how simple ingredients can be elevated through technique and seasoning. Variations abound, with some opting for different seasonings or toppings, making it a versatile favorite in many households.
Ingredients
- ●potatoes
- ●olive oil
- ●chili powder
- ●garlic powder
- ●onion powder
- ●salt
- ●black pepper
- ●paprika
- ●fresh parsley
- ●green onions
- ●butter
- ●lemon juice
- ●cheese
- ●sour cream
Instructions
- 1Preheat oven to 425°F (220°C).
- 2Wash and scrub the potatoes until clean.
- 3Boil potatoes in salted water until fork-tender, about 15-20 minutes.
- 4Drain and let cool slightly before handling.
- 5Place potatoes on a baking sheet lined with parchment paper.
- 6Using a fork or potato masher, gently smash each potato until flattened but still intact.
- 7Drizzle olive oil over the smashed potatoes, ensuring they are well-coated.
- 8Sprinkle chili powder, garlic powder, onion powder, salt, black pepper, and paprika evenly over the potatoes.
- 9Roast in the oven for 25-30 minutes until edges are crispy and golden brown.
- 10Remove from oven and add a pat of butter on each potato while hot.
- 11Squeeze fresh lemon juice over the potatoes for brightness.
- 12Garnish with chopped fresh parsley and sliced green onions.
- 13Serve with cheese and sour cream on the side.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt adds creaminess with fewer calories.
cheese
Healthier: nutritional yeast
Cheaper: processed cheese
Nutritional yeast provides a cheesy flavor without dairy.
Techniques
Equipment
Also Known As
Coconut Butternut Squash Soup blends the sweetness of butternut squash with the creamy richness of coconut milk, creating a comforting dish that is especially popular in the fall. This soup reflects the growing trend of using coconut milk in American cuisine, inspired by tropical flavors and health-conscious eating. Today, variations abound, with some adding spices like curry or toppings such as roasted nuts for added texture.
Ingredients
- ●butternut squash
- ●coconut milk
- ●vegetable broth
- ●onion
- ●garlic
- ●ginger
- ●carrot
- ●lime juice
- ●coriander
- ●cumin
- ●salt
- ●black pepper
- ●olive oil
- ●cilantro
- ●red pepper flakes
- ●scallions
Instructions
- 1Peel and cube the butternut squash.
- 2Chop the onion, garlic, and ginger.
- 3Heat olive oil in a large pot over medium heat until shimmering.
- 4Add the onion, garlic, and ginger; sauté until softened, about 5 minutes.
- 5Stir in the cubed butternut squash and carrot; cook for 5 minutes.
- 6Add vegetable broth and bring to a boil.
- 7Reduce heat and simmer until squash is tender, about 20 minutes.
- 8Blend the soup using an immersion blender until smooth.
- 9Stir in coconut milk, lime juice, coriander, cumin, salt, and black pepper.
- 10Heat the soup gently until warmed through, about 5 minutes.
- 11Serve hot, garnished with cilantro, scallions, and red pepper flakes.
Ingredient Alternatives
coconut milk
Healthier: almond milk
Cheaper: evaporated milk
Almond milk is lower in calories, while evaporated milk is often more affordable.
butternut squash
Healthier: sweet potatoes
Cheaper: pumpkin
Sweet potatoes provide similar nutrition and flavor, while pumpkin is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●2 cups mushrooms, sliced
- ●1/4 cup onion, finely chopped
- ●2 cloves garlic, minced
- ●2 cups vegetable broth
- ●1/4 cup all-purpose flour
- ●1/4 cup soy sauce
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 tbsp olive oil
- ●1 tsp thyme, dried
Instructions
- 1Heat olive oil in a pan over medium heat.
- 2Add chopped onions and sauté until translucent, about 3-4 minutes.
- 3Stir in minced garlic and cook for an additional minute.
- 4Add sliced mushrooms and cook until they are browned and tender, about 5-7 minutes.
- 5Sprinkle flour over the mushroom mixture and stir well to combine, cooking for 1-2 minutes.
- 6Gradually pour in the vegetable broth while stirring to avoid lumps.
- 7Add soy sauce, black pepper, salt, and thyme, and bring the mixture to a simmer.
- 8Cook for about 5-10 minutes, stirring occasionally, until the gravy thickens to your desired consistency.
- 9Taste and adjust seasoning if necessary before serving.
Equipment
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