Thanks to all who provided photos of their favorite winter recipes and festive holiday décor. Below are recipes for Skillet Turkey Chili, Creamy Sausage and Spinach Gnocchi, and Hasselback Sweet Potatoes with Pistachio Crumble.
Skillet Turkey Chili (submitted by Linda Damman)
Ingredients:
2 T. Veg oil
1 lb. ground turkey
1/2 c. Kidney beans, rinsed
1 small red pepper, diced
1 small onion, finely diced
2 garlic cloves, diced
1 c. cherry tomatoes, sliced
1 c. salsa
2 T. lime juice, to taste
2 T. chopped cilantro
Lime wedges for garnish
Directions:
Heat oil in deep skillet over medium heat. Add turkey in chunks. Brown 6-10 minutes on all sides. Add onions and garlic; cook 1 minute. Stir in salsa, scraping brown bits from the bottom of the pan. Add water if dry. Stir in beans, red pepper and tomatoes; cook until tender (3-5 minutes). Season with lime juice, salt and pepper. Serve garnished with cilantro and lime wedges.
Creamy Sausage and Spinach Gnocchi (submitted by Linda Damman)
Ingredients:
1 T. olive oil
15 oz. Italian diced tomatoes
1 lb. Italian sausage
3/4 c. chicken broth
1 small white onion
1/2 c. heavy cream
16 oz. potato gnocchi
3 c. baby spinach, chopped
1/2 c. shredded parmesan cheese, extra for topping
Directions:
1. In large skillet, heat olive oil over medium high heat. Add sausage and onion; cook until sausage is browned and onion is softened.
2. Add gnocchi, diced tomatoes and chicken broth. Bring to a boil. Reduce heat and simmer 8-10 minutes until gnocchi is softened.
3. Add heavy cream and spinach. Stir until spinach wilts.
4. Add parmesan cheese; stir until melted.
5. Serve topped with additional cheese.
Hasselback Sweet Potatoes with Pistachio Crumble* (submitted by Sandy Kosmicki)
Ingredients:
Sweet Potatoes-
2 T. unsalted butter, melted
2 T. olive oil
3/4 tsp. smoked paprika
Kosher salt
6 small to medium sweet potatoes
Pistachio Crumble-
1 T. olive oil
2/3 c. pistachios, chopped (shelled unsalted)
1/2 T. smoked paprika
1/4 tsp. chili powder
1/4 tsp. garlic powder
1/4 t. onion powder
Kosher salt
1/4 tsp sugar, optional
2 T. fresh flat leaf parsley, chopped
Directions:
1. For the sweet potatoes, preheat the oven to 425 degrees. Line a rimmed baking sheet with foil.
2. Combine the butter, oil, paprika and ½ teaspoon salt in a small bowl.
3. Use a sharp knife to cut 1/8-inch-thick slices crosswise through each potato sticking about two-thirds of the way through so that the potatoes remain intact.
4. Put the potatoes on the prepared baking sheet and brush with about half of the paprika butter, trying to get some of the butter between the slices. Bake until about halfway cooked and slightly pliable, about 3o minutes. Use a fork to gently apply pressure to the tops of the potatoes to fan the slices slightly. Brush in between the slices with the remaining butter, then bake until cooked through and slightly crispy on top, about 35 minutes more.
5. For the pistachio crumble: Heat the oil in a medium skillet over medium-high heat. Add the pistachios, paprika, chili powder, garlic powder, onion powder, ¼ teaspoon salt and the sugar, if using. Cook, stirring often, until aromatic and lightly toasted, 3-4 minutes. Stir in the parsley.
6. Serve the sweet potatoes sprinkled with the pistachio crumble.