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 Cauliflower Chile Mashed Potatoes are pretty amazing for a low carb, nutritious vegetable. Really flavorful and satisfying, this is a popular side dish. Ever tried cauliflower mashed “potatoes?” It can be surprising how good this is – maybe not quite the same as potatoes, but closer than I’d expect. I created this variation that take the flavor to a new level – a little spicy and richer. Very tasty.
I actually experimented with a few variations – with and without chiles, feta cheese, and cumin. All are good, but as you add more of these, you get more richness and complexity of flavor. The more stuff you add, the harder it becomes to identify as cauliflower. With a mild chile, it can be hard to tell that there’s chile and feta in the cauliflower – it’s just a richer flavor. Put hot chiles in, be careful, gotta watch it as they can be overpowering.
Hope you like this – taste it as you go along to get the spiciness you want.
Cauliflower Chile Mashed Potatoes - 3 to 3½ head cauliflower (6-7 cups chopped up)
- 1 tsp chicken bouillon
- 2 garlic cloves, peeled & pressed
- 2 tbsp unsalted butter
- ¼ cup milk
- ¼ cup mild diced green chiles
- ¼ cup crumbled feta cheese
- salt & pepper to taste
- optional: ¼ tsp cumin
- Chop up or break up cauliflower into small pieces. Place in medium pot with about ½ cup water. Heat to boiling, then turn down to low and let cook for 20 minutes or until very soft. Sprinkle the chicken bouillon over the cauliflower about 15 minutes into cooking.
- Drain off any remaining water, then put cauliflower into a food processor. Add the pressed garlic, butter, and milk and process until smooth.
- Add the chiles and feta and process until smooth again. You may want to add these a bit at a time and taste as you go along to get desired level of heat and flavor. If desired, add cumin.
- Add salt and pepper to taste, blend and serve.
- Enjoy!
Commentary:
Ever tried cauliflower mashed "potatoes?" It can be surprising how good this is - maybe not quite the same as potatoes, but closer than I'd expect. I created this variation that take the flavor to a new level - a little spicy and richer. Very tasty.
I actually experimented with a few variations - with and without chiles, feta cheese, and cumin. All are good, but as you add more of these, you get more richness and complexity of flavor. The more stuff you add, the harder it becomes to identify as cauliflower. With a mild chile, it can be hard to tell that there's chile and feta in the cauliflower - it's just a richer flavor. Put hot chiles in, be careful, gotta watch it as they can be overpowering.
Hope you like this - taste it as you go along to get the spiciness you want. 3.5.3208
 White Chicken Chili is quick and easy, nutritious, and a real crowd pleaser, and fairly mild for a green chili.Just add hotter chiles for a real punch. White Chicken Chili is always a favorite – easy to make, nutritious, & tasty. This recipe can be made in a half hour. I browsed through some versions out there on the web and many are very mild, hardly qualifying as chili. I made this one with a decent amount of green chile – I like to be able to taste the green chile flavor. I used a Big Jim chile, which is normally medium hot, but this batch was fairly mild. I suggest making it and then adding some hotter green chiles or a little minced jalapeno to taste to get the heat level you want.
I wanted a creamy consistency with lumps rather than soupy with lumps, so I pureed half the green chiles along with half the beans. This has long been my favorite way of thickening rather than using a thickening agent like flour or corn starch. This came out with a nice green chile flavor, but I found after storing it overnight in the fridge it seemed milder – so don’t hesitate to add chiles! I particularly like this topped with shredded cheese and guacamole. It just goes really well!
This is a recipe for the whole family – kids love this! Hope you like it!
White Chicken Chili - 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts
- 1½ cups chopped onion
- 1½ tsp ground cumin
- 3 garlic cloves, minced
- 1 15 oz can chicken broth
- ½ tsp sea salt
- 2 15-oz cans white beans (Great Northern or Cannellini)
- 1 cup frozen corn
- 1 cup diced medium hot green chiles (see notes)
- 2-3 tbsp lime juice (juice of 1 lime)
- Dump 1 can of the white beans (do not drain), half the green chiles, and half the chicken broth into a food processor and puree until fairly smooth. Set aside.
- Cut the chicken into small cubes, then lightly brown over medium heat in the olive oil in a large saucepan.
- When chicken starts to brown, add the onion and cumin. Cook till soft, several minutes, then add the minced garlic and cook over low heat another 2 minutes.
- Add the chile, bean and broth puree, the rest of the chiles and chicken broth, the corn, and the other can of beans. Let simmer for about 20 minutes.
- Add the salt and lime juice. Adjust salt and add chiles (if desired) to taste.
- Serve and (if desired) top with cilantro, guacamole, tomatoes, tortilla chips, shredded cheese.
- Enjoy!
Commentary:
White Chicken Chili is always a favorite - easy to make, nutritious, & tasty. This recipe can be made in a half hour. I browsed through some versions out there on the web and many are very mild, hardly qualifying as chili. I made this one with a decent amount of green chile - I like to be able to taste the green chile flavor. I used a Big Jim chile, which is normally medium hot, but this batch was fairly mild. I suggest making it and then adding some hotter green chiles or a little minced jalapeno to taste to get the heat level you want.
I wanted a creamy consistency with lumps rather than soupy with lumps, so I pureed half the green chiles along with half the beans. This has long been my favorite way of thickening rather than using a thickening agent like flour or corn starch. This came out with a nice green chile flavor, but I found after storing it overnight in the fridge it seemed milder - so don't hesitate to add chiles! I particularly like this topped with shredded cheese and guacamole. It just goes really well!
This is a recipe for the whole family - kids love this! Hope you like it! 3.5.3208
 Easy Polenta Appetizers are really, really tasty – with sharp cheese, green chiles, garlic, and bell pepper, they make a very satisfying snack or even a meal. I happened to grab some Trader Joe’s Organic Polenta (18-oz tube in refrigerated section) and put together an amazingly tasty appetizer in no time. One thing to know – polenta, corn meal, corn bread, grits, almost anything corn – goes with green chiles and cheese like ice cream goes with chocolate syrup. You almost have to work to screw it up. So I put this appetizer together … and then ate 4 of them for dinner. These are just really, really tasty and satisfying. Maybe addicting.
I used a Big Jim medium hot chile, and believe it or not, made these in my toaster oven. I’m waiting for my new oven to be delivered. I made the mistake of first broiling them about 4 inches from the heating coils. It was taking too long, so I moved the shelf up so they were more like 2 inches away – much better. The polenta is already cooked, so the idea is to get them hot and starting to brown. Then top with the cheese & chiles – can’t beat it. Try it! You’ll like it.
Easy Polenta Appetizers - 1 16 to 18 oz tube prepared polenta
- 1 cup shredded sharp cheddar cheese
- ¼ cup olive oil
- 3 cloves garlic, minced
- 1 cup diced green chiles
- ½ cup diced red bell pepper
- 3 green onions, sliced
- Turn on oven broiler and spray a cookie sheet with cooking spray.
- Slice polenta into 16½ inch rounds, brush both sides with olive oil and place on cookie sheet. Set aside.
- In a medium skillet, pour 1 tbsp olive oil. Saute the minced garlic just till soft, about 1-2 minutes, then stir in the green chiles and set aside.
- Pop the cookie sheet into the broiler a few inches from the heat and cook till just starting to brown (probably 5-10 minutes, keep your eyes on them). Remove from oven, flip the polenta over, and cook the other side till starting to brown. Remove from oven.
- On each round of polenta, cover with shredded cheese, then top with about 1 tbsp of the chile garlic mixture, then a bit more cheese and some red bell pepper bits.
- Pop back into broiler for 2-3 minutes or until cheese is fully melted.
- Top each with green onions and serve. Enjoy!
Commentary:
I happened to grab some Trader Joe's Organic Polenta (18-oz tube in refrigerated section) and put together an amazingly tasty appetizer in no time. One thing to know - polenta, corn meal, corn bread, grits, almost anything corn - goes with green chiles and cheese like ice cream goes with chocolate syrup. You almost have to work to screw it up. So I put this appetizer together ... and then ate 4 of them for dinner. These are just really, really tasty and satisfying. Maybe addicting.
I used a Big Jim medium hot chile, and believe it or not, made these in my toaster oven. I'm waiting for my new oven to be delivered. I made the mistake of first broiling them about 4 inches from the heating coils. It was taking too long, so I moved the shelf up so they were more like 2 inches away - much better. The polenta is already cooked, so the idea is to get them hot and starting to brown. Then top with the cheese & chiles - can't beat it. Try it! You'll like it. 3.5.3208
 Tangy Broccoli Slaw is ideal for that cookout or bbq and easy to put together with only 6 ingredients. With jalapeno & salsa, could be hot – but it’s more tangy than hot. The Trader Joe’s Broccoli Slaw comes in a 12 oz bag it’s broccoli stalks & carrots shredded to matchstick size. Mix with a coleslaw dressing & bingo! instant ready to serve broccoli slaw. Originally, I was making a fabulous jalapeno dip that could be served with chips, veggies, or put on a burger. Then I realized that I happened to have a couple bags of the Trader Joe’s Broccoli Slaw and this combination would probably be a perfect slaw. And it is!
You just mix the 5 ingredients for the dressing together, then dump it on the broccoli slaw and blend well. Taste the dressing, and it’s got some intense flavor and some heat. Mix it with all that broccoli, and it gets very toned down. Almost a classic, well-flavored slaw. If you want more heat, add another jalapeno or use the hot Winking Girl Tomatillo Salsa. Personally, I like this just the way I made it – just a really good, tangy slaw with a hint of heat. Great for that Labor Day BBQ! Hope you like it!
Tangy Broccoli Slaw - 1 cup mayonnaise
- ¼ cup fresh lime juice
- 1 large jalapeno, minced (about 2-3 tbsp)
- ¼ cup medium hot Winking Girl Tomatillo Salsa
- ¼ tsp garlic powder
- 2 12-oz packages of Trader Joe's Broccoli Slaw
- optional: salt & pepper to taste
- Blend the first 5 ingredients in a bowl to make a dressing.
- Dump the 2 bags of broccoli slaw into a large bowl. Pour the dressing over, and mix well.
- Dump the slaw into a serving bowl, garnish with olives, tomatoes, cilantro, whatever you want. Serve & enjoy!
Commentary:
The Trader Joe's Broccoli Slaw comes in a 12 oz bag it's broccoli stalks & carrots shredded to matchstick size. Mix with a coleslaw dressing & bingo! instant ready to serve broccoli slaw. Originally, I was making a fabulous jalapeno dip that could be served with chips, veggies, or put on a burger. Then I realized that I happened to have a couple bags of the Trader Joe's Broccoli Slaw and this combination would probably be a perfect slaw. And it is!
You just mix the 5 ingredients for the dressing together, then dump it on the broccoli slaw and blend well. Taste the dressing, and it's got some intense flavor and some heat. Mix it with all that broccoli, and it gets very toned down. Almost a classic, well-flavored slaw. If you want more heat, add another jalapeno or use the hot Winking Girl Tomatillo Salsa. Personally, I like this just the way I made it - just a really good, tangy slaw with a hint of heat. Great for that Labor Day BBQ! Hope you like it! 3.5.3208
 Tomato Zucchini Eggplant Bake is a simple, nutritious mixture of fresh vegetables, lightly seasoned and blended with a hint of cheese, that bakes up into a perfectly balanced grouping of flavors This is the kind of recipe that I’d like oodles of in my recipe collection. It’s easy, nutritious, uses the vegetables that I always have tons of this time of year, and it’s actually really satisfying. Doesn’t taste “nutritious” – it tastes interesting and complex, even though ingredients are simple.
I’m likely to use this as a basic recipe to make many variations of – add chicken strips, bell pepper, mushrooms, spinach. The possibilities are endless. You might want to add more cheese, but I like the light touch of cheese here. I used a fairly mild Big Jim chile – thought it was perfect.
Hope you enjoy this!
Tomato, Zucchini & Eggplant Bake - 2 cups halved cherry or grape tomatoes
- 2 cups diced zucchini (about 1 lb)
- 2 cus diced eggplant (about 1 small, about 1 lb)
- 1 tablespoon extra-virgin olive oil
- 3 large cloves garlic, minced
- ½ cup diced mild or medium green chiles
- ½ tsp ground cumin
- ¼ tsp kosher salt
- ¼ tsp ground black pepper
- ⅔ cup freshly grated Parmesan cheese, divided (about 2½ ounces)
- ¼ cup chopped fresh basil, divided
- Preheat the oven to 350 degrees F. Lightly grease a deep 9×9-inch baking dish or similar 3½-quart casserole dish with nonstick spray.
- Put the tomatoes, zucchini, and eggplant in a large bowl. Drizzle the cut vegetables with the olive oil, then add the garlic, cumin, salt, pepper, ⅓ cup of the Parmesan cheese, and half of the basil. Toss gently to combine.
- Transfer the vegetables to the prepared baking dish. Bake for 25 minutes, cover the pan with aluminum foil, then continue baking for 10 to 20 additional minutes, until the vegetables are tender. Sprinkle with the remaining Parmesan cheese and basil. Serve warm.
3.5.3208
 Savory Kale & Sausage Soup is an easy, packed with nutrients, and very satisfying. It can be a whole meal by itself. This is my idea of comfort food – really robust and tasty, satisfying, yet really good for you. This dish is super high nutrition and low fat. I fixed this and made it my whole meal. Yum!
I decided to make this when I got a giant 1-lb bag of kale at King Soopers. It’s all washed & cut up, so no prep; just dump it in a pot and cook. The thing about kale is that it can be tough – so it might take a lot of cooking to get it tender enough. Otherwise, this is a piece of cake.
I think this combination of flavors is just perfect. The seasonings, kale and sausage just work together. And I love the way mashing the beans thickens the sauce while adding just the right texture and flavor.
This one’s a keeper, one of the recipes that I’ll make over and over on just regular days when I want to good healthy, easy dinner. Hope you enjoy it!
Savory Kale and Sausage Soup - 2 tablespoons olive oil
- 1 large shallot, chopped (about ½ cup)
- ¼ tsp thyme
- 2 large cloves garlic, minced (about 2 tsp)
- 1 tsp dried oregano
- ¼ cup fresh chopped basil (or about 1 tsp dried basil)
- ½ lb mild chicken, turkey, or pork Italian sausage, removed from the casing
- 1 14.5 oz llow sodium chicken broth
- 6 cups kale, stems removed and leaves cut into ribbons
- 1 (15-oz) can cannellini white beans (other white beans will do)
- ½ cup mild or medium diced green chiles
- Salt & pepper
- Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the shallots and a pinch of salt and cook, stirring frequently, until softened, 2 to 3 minutes. Add the thyme, garlic, and herbs and cook, stirring constantly, until fragrant, about 30 seconds. Add the sausage, breaking it up with a wooden spoon until it loses its pink color, about 5 minutes.
- Add the broth, kale, and beans and bring to a simmer. Fold in the kale to get it covered with liquid and starting to wilt. Cook 15-20 minutes or until kale is desired tenderness.
- Using a potato masher, smash some of the beans to thicken the broth. Cover and allow to cook until thickened, 6 to 8 minutes longer. Stir in the green chiles, season to taste with salt and pepper, ladle into bowls, and serve.
Commentary:
This is my idea of comfort food - really robust and tasty, satisfying, yet really good for you. This dish is super high nutrition and low fat. I fixed this and made it my whole meal. Yum!
I decided to make this when I got a giant 1-lb bag of kale at King Soopers. It's all washed & cut up, so no prep; just dump it in a pot and cook. The thing about kale is that it can be tough - so it might take a lot of cooking to get it tender enough. Otherwise, this is a piece of cake.
I think this combination of flavors is just perfect. The seasonings, kale and sausage just work together. And I love the way mashing the beans thickens the sauce while adding just the right texture and flavor.
This one's a keeper, one of the recipes that I'll make over and over on just regular days when I want to good healthy, easy dinner. Hope you enjoy it! 3.5.3208
 Parmesan Pepper Cauliflower Rice is a super simple, tasty and nutritious side dish that goes with anything. Lately I’ve been picking up 1 pound bags of cauliflower rice from Trader Joe’s. It’s brain dead easy to use, and since it’s just cauliflower, it’s a healthy start to many dishes. Plus it freezes well. With this dish, you just throw the cauliflower, butter, garlic, and peppers into a skillet and 15 minutes later, you’ve got got a very tasty side dish that goes with anything.
Want to rice the cauliflower yourself? Easy. Just break the cauliflower into florets, put in a food processor and pulse till you get “rice.” Those trying to reduce carbs use it instead of rice, though it obviously doesn’t taste the same.
Try this out – it’s good!
Parmesan Pepper Cauliflower Rice - 4 cups of raw cauliflower "rice" (1 lb package) see note
- 1 red bell pepper, diced
- ½ cup mild diced green chiles
- 2 tbsp salted butter
- 3 garlic cloves, minced
- ⅓ cup shredded parmesan cheese
- salt and pepper to taste
- In a large skillet, add butter and minced garlic. Over medium heat, cook for 2 minutes, stirring often, until garlic is soft but not brown.
- Add cauliflower rice and bell pepper, cover, and cook on medium low, stirring every few minutes, about 15 minutes or until vegetables are desired softness.
- Add green chiles and parmesan cheese, blend well.
- Salt and pepper to taste and serve.
To make cauliflower rice: Just break the cauliflower into florets, put in a food processor and pulse till you get "rice."
Commentary:
Lately I've been picking up 1 pound bags of cauliflower rice from Trader Joe's. It's brain dead easy to use, and since it's just cauliflower, it's a healthy start to many dishes. Plus it freezes well. With this dish, you just throw the cauliflower, butter, garlic, and peppers into a skillet and 15 minutes later, you've got got a very tasty side dish that goes with anything.
Want to rice the cauliflower yourself? Easy. Just break the cauliflower into florets, put in a food processor and pulse till you get "rice." Those trying to reduce carbs use it instead of rice, though it obviously doesn't taste the same.
Try this out - it's good! 3.5.3208
 Mushroom Brie Melt – a simple elegant appetizer with a bit of heat and Southwestern flair, satisfying as an appetizer or main dish. Here’s a variation on a classic. I love mushrooms & red bell peppers. I brought home some really nice brie cheese from Costco, so I picked up some whole clove garlic bread from King Soopers (one of my favorites), mushrooms and a red bell peppers. This turned out to be dinner – very easy and tasty. This would also be great on pumpernickel or a dark multigrain bread. The bread I used is shaped like a ciabatta loaf, so each slice is about half the size of typical store bread.
Overall this is bombproof simple. Just be careful not to overdo heating it in the oven. The brie melts almost like butter, so if you heat it for more than a couple minutes, it completely melts and disappears into the bread. Otherwise, knock yourself out!
Mushroom Brie Melt - 1 lb sliced mushrooms
- 3 tbsp olive oil
- 2 garlic cloves, minced
- ¼ cup medium hot diced green chiles
- ½ tsp ground cumin
- 1 red bell pepper
- ½ lb French brie cheese
- ½ loaf of whole garlic bread (or your choice)
- Preheat oven to 450 degrees.
- Cut the bell pepper up into chunks, coat with olive oil, and roast in oven for about 20 minutes.
- While pepper is roasting, heat 2 tbsp in medium skillet. Add mushrooms and cook over medium heat for about 10 minutes, stirring occasionally for even cooking.
- Add the garlic, green chiles, and cumin and cook another 2 minutes.
- Slice the bread into 8-10 slices about ¼ inch thick. Spread generously with brie, then top each with mushrooms and pieces of bell pepper.
- Place on a baking sheet and pop into the oven for about 2-3 minutes, just till the brie is partially melted.
- Serve & enjoy!
Commentary:
Here's a variation on a classic. I love mushrooms & red bell peppers. I brought home some really nice brie cheese from Costco, so I picked up some whole clove garlic bread from King Soopers (one of my favorites), mushrooms and a red bell peppers. This turned out to be dinner - very easy and tasty. This would also be great on pumpernickel or a dark multigrain bread. The bread I used is shaped like a ciabatta loaf, so each slice is about half the size of typical store bread.
Overall this is bombproof simple. Just be careful not to overdo heating it in the oven. The brie melts almost like butter, so if you heat it for more than a couple minutes, it completely melts and disappears into the bread. Otherwise, knock yourself out! 3.5.3208
 Pesto Chile Potato Salad is a classic potato salad with a bit of heat and the interesting added flavor of herbs. I took this potato salad to a get-together in Leadville where it turned out to be a great complement to the buffet. It’s full of flavor with just a bit of heat, and easy to make. I think of this as a classic potato salad with an interesting twist. I also find I like to perhaps add a bit more chiles and mustard if I’m serving it to people who like spicier dishes.
This version is pretty simple and versatile – hope you like it!
Pesto Chile Potato Salad - 2 lbs potatoes, peeled and cubed
- 1 tbsp basil pesto
- ¼ cup sour cream
- ½ cup mayonnaise
- 1 tbsp yellow mustard
- 2 tbsp diced green chile
- ½ medium red onion, finely chopped (about ½ cup)
- 3 celery stalks, finely chopped (about ½ cup)
- Salt and freshly ground black pepper
- optional: sliced black olives for garnish
- Put potatoes into a pot and cover with water; add 1 tsp salt for each quart of water. Bring to a boil, then simmer 20-30 minutes or until potatoes are soft. Drain.
- Combine pesto, sour cream, mayonnaise, mustard, and green chile in a bowl.
- Add the mayonnaise mixture, onion, and celery to the potatoes and blend thoroughly. Season with salt and pepper to taste.
- Chill until ready to serve. Garnish with olives, if desired, and serve
Commentary:
I took this potato salad to a get-together in Leadville where it turned out to be a great complement to the buffet. It's full of flavor with just a bit of heat, and easy to make. I think of this as a classic potato salad with an interesting twist. I also find I like to perhaps add a bit more chiles and mustard if I'm serving it to people who like spicier dishes.
This version is pretty simple and versatile - hope you like it! 3.5.3208
 Cheesy Chile Roasted Cherry Tomatoes – a super easy, tasty little appetizer. Just 4 ingredients, pop them in the oven and you have an elegant appetizer or side dish. This little appetizer is another of my favorites. Just cut the cherry tomatoes in half and top with pepper jack cheese, pesto, and a bit of green chile. I actually made this in my toaster oven. Then I ate them for lunch.
One thing to watch out for – make sure they don’t touch. When they start to cool, the cheese will stick them together if they’re touching. Then when you pull them apart, the cheese could pull off. I made these with and without the chile. It’s good without the chile, but much better with. Just the right amount of seasoning, cheese, and chile heat. I used 505 Sweet ‘N Spicy Salsa, though diced green chile works just as well.
Ideally you’ll want to pop them in the oven 10 minutes before serving so you can serve them hot, but you can also nuke them for 30 seconds after they’ve cooled off. Hope you like these as much as I do!
Cheesy Chile Roasted Cherry Tomatoes - 8 cherry tomatoes
- 1 slice pepper jack cheese
- pesto
- green chile
- salt
- Preheat oven to 450 degrees.
- Cut the cherry tomatoes in half so the cut half faces upward. You might have to cut a bit off each bottom so they don't roll over. Place them in a baking dish. Sprinkle lightly with salt.
- Cut the pepper jack cheese into 16 squares (4x4 grid).
- Spread a bit of pesto on each square, then placing it on a tomato half. Top each with just a bit of green chile. Make sure they don't touch or the cheese might fuse them together.
- Bake for 8 minutes.
Commentary:
This little appetizer is another of my favorites. Just cut the cherry tomatoes in half and top with pepper jack cheese, pesto, and a bit of green chile. I actually made this in my toaster oven. Then I ate them for lunch.
One thing to watch out for - make sure they don't touch. When they start to cool, the cheese will stick them together if they're touching. Then when you pull them apart, the cheese could pull off. I made these with and without the chile. It's good without the chile, but much better with. Just the right amount of seasoning, cheese, and chile heat. I used 505 Sweet 'N Spicy Salsa, though diced green chile works just as well.
Ideally you'll want to pop them in the oven 10 minutes before serving so you can serve them hot, but you can also nuke them for 30 seconds after they've cooled off. Hope you like these as much as I do! 3.5.3208
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