An Old Favorite- Reinvented

To keep food life interesting (and easy), I take dishes I usually make and see how I can throw in new ingredients to change them up a bit. I think everyone who likes to cook does this, especially when trying to clean out the pantry or refrigerator. It's also great when you are in a cooking rut, which I've been in for a few months.

We love turkey burgers! Our usual accompaniment to burgers are baked sweet potato fries. This time, I decided to change it up and make a potato salad. I've made a creamy potato salad before, but the past few times I've actually made one with a mustard vinaigrette. It's not only lighter, but more flavorful as well. It's good cold, but I think it's better slightly warm.

Tri-colored Mustard Potato Salad

1 small bag of tri-colored baby potatoes (I didn't get the weight off the bag, unfortunately, but it's a small bag that looks like it serves 4)

1 small onion, diced

2 tbsp stone ground Dijon mustard

4 tbsp of extra virgin olive oil (more if you need)

1 tsp honey

juice from half a lemon (more if you like it lemony)

couple pinches of salt and pepper

small handful of basil, chopped.

Cut potatoes in half and boil (starting them in cold water) until fork tender. Drain and set aside. For the vinaigrette, whisk together mustard, olive oil, lemon juice, honey, salt, and pepper until blended. Mix potatoes (while still slightly warm), onion, vinaigrette, and basil together and serve.

Bringing Fall to Florida

It's officially October and the start of fall. Since we live in Florida, you would never know since the weather is still warm...maybe a touch cooler in the evening. I long for an actual fall where the leaves change and the weather starts to turn into sweater weather. Its one of my favorite times of year!

Another great thing about fall is the fall food...like Thanksgiving. Yum! But, I also like big and hearty bowls of comfort food in the form of soups and chili. Lately, the hubby and I have such busy schedules that these dishes are great time savers! I can make a big batch that will last us for days!

I found this chili recipe on an ad for Kerrygold cheddar (a really tasty Irish cheddar). I made a few additions to it, but as a whole it was a great recipe! I loved the diced green chiles in it, which made it just spicy enough.

White Chicken Chili

from Kerrygold Cheddar advertisement, with minor additions from me

1 tsp olive oil

1 medium onion, chopped

1 medium yellow or red bell pepper, chopped

1 small jalapeno, minced

1 1/2 tsp cumin

1 tsp chili powder

1 pinch poultry seasoning

1 (15 oz) can cream-style corn

1 (7 oz) can mild green chiles, diced and not drained

2 cups whole milk

1 (15 oz) can white beans (navy or cannellini), drained

2 cups shredded chicken

salt and pepper to taste
shredded cheddar and sour cream to top

In a large skillet or pot over high heat, add olive oil, onion, pepper, and jalapeno. Cook until softened. Add cumin, chili powder, poultry seasoning, corn, green chiles, milk, and beans. Bring to a boil then reduce heat, cover, and simmer for about 10-15 minutes. Add chicken, salt and pepper to taste. Serve with shredded cheddar and sour cream.