Southwest Ranch Stuffed Sweet Potatoes Rsc Food

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Create flat bases on each sweet potato by cutting off a small piece on opposite sides. Pierce each sweet potato thoroughly with a fork.Place the potatoes in the Deep Covered Baker. Microwave, covered, on HIGH for 5 minutes.Remove lid and turn the potatoes over. Microwave for an additional 5 minutes, or until the potatoes are very soft when pierced with a fork.Grate the cheese with the Microplane® Adjustable Coarse Grater; set aside.Remove the baker from the microwave. Carefully move the potatoes to a cutting board.On a Flexible Cutting Mat, season both sides of the chicken with the rub. Place the chicken into the baker and microwave, covered, on HIGH for 2-4 minutes, or until the internal temperature reaches 165°F (74°C).When the potatoes are cool enough to handle, cut them in half lengthwise and use the Large Scoop to scoop the flesh into a large bowl. (It's OK to leave a little bit of the flesh in the skins.) Add the beans, corn, and ¾ cup (175 mL) of the cheese to the bowl.Remove the baker from the microwave and carefully pour out any juice. Use the Salad Chopper to finely chop the chicken. Add the chicken to the bowl and mix thoroughly.Place the sweet potato skins into the baker. Use the Large Scoop to generously fill the potato skins, packing the filling down with the back of the scoop. Sprinkle the remaining ¼ cup (50 mL) of cheese on top. Microwave, uncovered, on HIGH for 2-3 minutes, or until the cheese is melted.Use the Herb Mill to grate cilantro over the top. Serve with toppings, if desired.

SOUTHWEST STUFFED SWEET POTATOES

Steps:

• Heat oven to 425°F. Prick sweet potatoes on all sides with fork; place on 15x10x1-inch pan. Bake 40 to 50 minutes or until potatoes are tender when pierced in center with fork.
• Meanwhile, in small bowl, mix avocado, 1/2 teaspoon of the lime juice, 1 tablespoon of the cilantro and 1/8 teaspoon of the salt. Mash with fork to chunky consistency. Cover and refrigerate until ready to serve.
• In 10-inch nonstick skillet, heat oil over medium heat. Add onion, poblano chile, bell pepper and tomatoes. Cook 5 to 6 minutes or until tomatoes are soft and other vegetables are crisp-tender. Add beans, taco seasoning mix, remaining 1/8 teaspoon salt, remaining 1 teaspoon lime juice and the water. Cook and stir 3 to 4 minutes or until completely heated through and slightly thickened.
• Split potatoes open; divide bean mixture among potatoes-they will be very full. Divide avocado mixture among potatoes; top with remaining 1 tablespoon cilantro.

STUFFED SOUTHWESTERN SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
• Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
• In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.

SOUTHWEST RANCH STUFFED SWEET POTATOES #RSC

Steps:

• Bake sweet potatoes in a 350 degree oven for about 30 minutes or until tender.
• Let cool and scoop out insides into a bowl, and place skins on a sheet pan.
• Mix yogurt,Hidden Valley Original Ranch Seasoning mix and chipotle seasoning and add to the potatoes.
• Saute diced shallot in olive oil and add chopped spinach and stir until tender.
• Add the spinach and shallots to the potatoes along with the corn and black beans.
• Mix well and stuff the skins with the mixture.
• Top with shredded mozzarella cheese and place back in oven for 15 minutes, or until cheese is melted.

STUFFED SOUTHWESTERN SWEET POTATOES

Steps:

• Preheat the oven to 400 degrees. Wash the sweet potatoes, scrubbing them well to remove any dirt or soil. With a fork, prick the sweet potatoes. Place on the oven rack; bake about 45 minutes, or until a knife inserted in the center goes in easily. Remove the potatoes from the oven.
• Carefully cut off 1/3 of each potato lengthwise. Scoop out and remove the pulp from the potato, leaving a 1/4-inch-thick shell. Scoop out all pulp from the potato tops, and discard the tops.
• In a large bowl, mix well the potato pulp, butter, salt, smoked chicken and cayenne. Fill the potato shells with the hot mixture, mounding it slightly. Serve immediately.

BLUE CHEESE STUFFED CHICKEN WITH CAJUN RANCH CORN SAUCE #RSC

Steps:

• Heat oven to 400 degrees F.
• Heat 1 tablespoon oil in an 8- inch skillet on medium high heat. Add sliced shallots to hot oil; reduce heat to medium and sauté until tender. Remove from skillet with a slotted spoon to a small bowl.
• Place each chicken breast between 2 sheets of plastic wrap or waxed paper and using a meat mallet pound each breast to a thickness of 1/4-inch. Sprinkle 3/4 teaspoon salt over the 4 chicken breasts. Sprinkle half of each breast with 1 tablespoon blue cheese and equal portions cooked shallots. Fold uncovered half of breast over blue cheese.
• Put flour in a plate. In a wide bowl, whisk egg and water until frothy. Put bread crumbs on a plate. Holding stuffed breast together, dredge both sides of each breast in flour, then dip in egg, let excess egg drip off breast. Coat each breast with bread crumbs.
• Heat 3 tablespoons oil in a 12-inch oven-proof skillet over medium high heat. Pan fry chicken for 2 to 3 minutes per side until brown. Transfer skillet to oven, bake 8 to 10 minutes or until juices run clear.
• Cook corn, milk, and 1/2 teaspoon salt in the 8-inch skillet on medium heat for 5 minutes.
• Place corn mixture, Ranch dressing, and Cajun seasoning in a food processor. Pulse several times until well blended and corn has broken down (texture will not be smooth because of texture of the corn). Return corn mixture to skillet stir in butter and keep warm until ready to serve.
• Place a breast on each serving plate, top with corn sauce and sprinkle with pimento.

CRISPY RICE, CHICKEN, AND SWEET POTATOES #RSC

Steps:

• In a skillet, cover the chicken breasts, shallots, lemon juice, and turmeric with water. Bring to a boil on medium-high heat. Reduce temperature and simmer for one hour. Reserve the stock. Cool and cut the chicken into small pieces.
• Wash and drain the rice. Bring six cups of water and 1/4 teaspoon turmeric to a boil in a large pot. Add rice and boil uncovered for ten minutes. Drain and rinse the rice in cool water.
• In a food processor, combine yogurt, egg yolks, Hidden Valley Original Ranch Seasoning Mix, lemon zest, chives, salt, and pepper. Process for 30 seconds or until all ingredients are thoroughly combined. Add 2 cups of the rice to the yogurt mixture. Process for 15- 20 seconds.
• Dissolve the saffron into 3 tablespoons of the chicken stock.
• Lightly brush one side of the sweet potato slices with a tablespoon of olive oil. Cover the bottom of a large non-stick skillet with two tablespoons of olive oil and 1/2 teaspoon of the saffron mixture. Layer 2/3 of the rice and yogurt mixture in the bottom of the pan. Line the edges of the pan with the sweet potatoes.
• Layer the chicken on top of the mixture. Spoon on the rest of the yogurt mixture. Spread it as evenly as possible. Add the remaining rice. Flatten the rice with the back of a spoon. Combine three tablespoons of chicken stock with the remaining saffron mixture. Drizzle over the top of the rice layer.
• Cook covered on medium heat until it begins to steam. Reduce temperature to low and cook for one hour. Cool, then place a large plate over the top of the pan. Carefully invert the pan. Garnish as desired. Top with a dollop of Greek peach on the bottom yogurt and sweet mango chutney.