Cranberry Salsa

Our cranberry salsa is just the tart treat you’ve been craving as the holidays approach. But beware, if you set it out as an appetizer, it’s usually all gone before the meal.  Consider a double batch if you have a crowd. And it pairs perfectly next to some turkey and stuffing (I eat it by itself with a spoon that way).

I snagged this recipe from a former colleague who already knew the recipe was such a hit that she brought copies of the recipe with her (she’d taken it to other events and had so many requests she learned her lesson & knew to come prepared)! And it was that fantastic and more.  So if you stumble across this sometime, Julie T., a huge thanks from my family (and I mean my entire massive God-bless-us-every-one extended family as seen in our brownie post) to yours.

I’ve tweaked it a titch to make it just right for us, so I hope you’ll share it with those you love as well – and save the paper by telling them to visit Four Sisters Dish of course. Do it for the rainforest and for the Moore sisters! ~Robin

CranberrySalsa

Ingredients:

1 16 oz. bag of cranberries

¼ c. cilantro

2 – 3 T. of fresh lime juice (one lime or a little more)

2 jalapeño peppers, seeded and minced

¾ c. sugar

Tortilla or pita chips for dipping

Cream cheese (optional)

Directions:  

Place cranberries and cilantro in a food processor; pulse until cranberries are to the desired chopped size – you want small chunks but not to liquefy them. You need some texture.

I then hand-mince my jalapeños because I don’t trust the processor not to pulverize them a bit too much.

Fold in jalapeños and sugar until well combined.  Serve over cream cheese if desired (I love it by itself on a chip, but cream cheese just adds some richness).

Weight Watchers Info.:  Makes ten ¼ cup servings at 4 SmartPoints each.  Note:  If you use sugar substitutes (I don’t so can’t advise on amount needed; use to taste), this recipe could be 0 SmartPoints.

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Shrimp & Peppers Cajun Skillet

This shrimp & peppers Cajun skillet is great all by itself.  And it hit me after I’d made it a couple of times that it would make a mean shrimp fajita too, if thrown into a nice warm tortilla.  Barry flips every time I make this–definitely one of his favorites.  I make it a little too spicy for the kids so I make sure I’ve got some leftovers for them so I don’t have to be conservative with the jalapeños.

As an aside, we love this blackening seasoning so much that we’ve started making a double batch most of the time…that quantity fits really nicely into a regular sized spice container. For easy storage, I reuse another emptied spice container.

You could tone down the spices if needed – tips for doing that in the recipe below. I love the heat though. It tastes just like I imagined one of Justin Wilson’s dishes would have when I watched him with Pappaw as a kid.  Enjoy!  ~Robin

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Ingredients:

Four Sisters Dish blackening seasoning (see recipe below)

12 oz. frozen container of deveined, peeled shrimp

3 T. olive oil, extra virgin, Divided (EVOO)

8 The Little Potato Company baby boomer fresh creamer potatoes, quartered

1 white onion, cut into 1” wedges

1 T. minced garlic (I use Spice World brand when I use jarred garlic – or fresh if it’s handy).

1 jalapeño pepper (slice into rings, then half the rings*)

1 bell pepper, green, cut into 1” chunks

2 bell peppers, red, cut into 1” chunks

1 tsp. garlic salt (sprinkle over veggies before add shrimp back to skillet)

Ingredients for Four Sisters Dish blackening seasoning: 

1 3/4 tsp. light brown sugar

1 ½ tsp. garlic salt

½ to 1 1/2 tsp. cayenne pepper (1 ½ tsp. is VERY hot – most will want ½ tsp. — or 1 tsp. if you want to go pretty spicy.  I love spicy food but 1 1/2 was almost too hot for me – tissues needed nearby.)

2 T. paprika (smoked paprika if making for lighter fish fillets; regular paprika for all other meats, shrimp included)

Instructions:

  1. Thaw shrimp; then pat to dry. Set aside.
  2. Mix up blackening seasoning (using regular paprika), stirring together all ingredients. Set aside.
  3. Begin heating a T. of EVOO in a skillet on medium heat.
  4. Coat a plate well with the Four Sisters Dish blackening seasoning. Place shrimp on the plate, then sprinkle the tops with the spice mixture as well so both sides are coated.
  5. Cook small shrimp on medium heat for 8 minutes (do not stir or they’ll lose the seasoning), turning to the other side halfway through cook time. When fully cooked, set aside.
  6. Do not wipe out the pan. The spices will help season your vegetables.
  7. Add remaining 2 T. of EVOO to the pan. Then add potatoes and onion; then lightly sprinkle them with blackening seasoning too (just to add a little flavor, not to coat them). Cook for 5 minutes.
  8. While the potatoes and onion cook, carefully remove the tails from your shrimp (be sure it’s cool enough before attempting).
  9. After potatoes and onions have cooked for five minutes, increase heat to medium-high and add jalapeño, bell peppers, & minced garlic. Sprinkle vegetables with 1 tsp. of garlic salt.  Cook for 9-11 minutes on medium-high heat until vegetables are seared and have picked up some of the spice flavors.  Be sure potatoes can be cut easily with a fork as well.
  10. Reduce heat to medium. Add shrimp back to pan, cooking another minute or just until shrimp is heated well.

Weight Watchers Info.: 4 SmartPoints per serving; serves 5 (serving size: 1.5 cups).

*You could seed, then mince the jalapeño to make it less spicy.  However, if you don’t like things at all spicy, you could also use less than the whole pepper or none at all.

Crockpot Jalapeno Popper Chicken Chili

I love anything I can put in the crockpot and basically forget about all day. This is one of those recipes. It’s beyond simple. The only real prep work is chopping the jalapenos. You know the appetizer where jalapenos are hollowed out, stuffed with creamy cheeses, wrapped in bacon, and cooked until hot and bubbly? This has all that flavor — but in soup form! It’s not overly spicy since you remove all the seeds and ribs from the jalapenos (that’s where the heat is) but it’s infused with that delicious peppery flavor. Topped with some bacon bits and shredded cheese, I’ve turned the popular popper into a warm bowl of comfort food. So easy, cheesy, and bacon-y.  Yes, that’s a word… at least in my vocabulary. Bacon makes everything better!  ~Erin

JalpenoPopperChiliLogo

Ingredients:

2 lbs. boneless, skinless chicken breast (frozen in single pieces)

4 oz. Greek Cream Cheese, softened

1 (10.75 oz.) can condensed cheddar cheese soup

4-5 large jalapenos, seeded and chopped

32 oz. fat free chicken stock

1 tsp. onion powder

1 tsp. garlic powder

1/2 T. salt

3 (15.5 oz.) cans cannellini beans, drained and rinsed

1 tsp. black pepper

For serving:  real bacon bits (I like to cook mine for a few minutes in a small skillet to crisp them up.), reduced fat shredded cheddar or Mexican blend cheese, chopped pickled jalapenos, chopped green onions

 

Instructions:

In the pot of your slow cooker, whisk together softened cream cheese and condensed cheddar cheese soup until well combined.

Whisk chicken stock, salt, pepper, onion powder, and garlic powder into cream cheese/soup mixture.

Add jalapenos and frozen chicken breast. (You can use thawed chicken breast as well but keep in mind, it will cook faster.)

Cook 4-5 hours on high or 7 to 8 hours on low. When 1 hour of cook time is left, remove the chicken breasts from the pot, shred, and return to pot. Add cannellini beans and continue to cook for the last hour of cook time.

To serve, top each bowl with 1 tablespoon real bacon bits, ¼ cup reduced fat cheese, and, if desired, pickled jalapenos and green onions.

 

Weight Watchers info.:   

This recipe makes 8 servings.  Each serving is 13 ounces (weight) or about 1 ½ cups.

Old SmartPoints plan:  7 SmartPoints per serving

Freestyle plan:  3 SmartPoints per serving

By adding the suggested amount of bacon bits (1 SmartPoint) and reduced fat cheese (3 SmartPoints), the total value of each serving would be 11 SmartPoints per serving.