- Canola or olive oil
- Kosher salt
Preheat the oven to 350°. Scrub and dry the potatoes. Pierce each potatoes 8 times with a fork and place in a bowl. Rub with canola oil and sprinkle with kosher salt. Place directly on a rack in the lower half of the oven and bake for 1 hour.
- ½ - 2 jalapenos, halved and deseeded
- ½ medium onion, quartered
- 3 medium tomatoes, cored and quartered
- ½ C cilantro, loosely packed
- Juice of ½ a lime
- Salt, to taste
Place the metal chopping blade inside the food processor and turn the processor on. With the blades running, drop the jalapenos down the food processor chute and process until finely diced. With the blades still running, add the quartered onions and process until diced. Open the food processor and add the tomatoes. Close the food processor and pulse till the tomatoes are finely diced. Open the food processor scrape down the sides and add the lime juice and cilantro. Pulse until the cilantro is minced. Pour the salsa into a bowl and add salt to taste.
Lime Sour Cream:
- 1 C sour cream
- 1 lime, zested and juiced
Place sour cream, lime zest and lime juice in a bowl and mix until combined.
Crockpot Roasted Chicken:
- 4 tsp salt
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp cayenne
- 1 tsp oregano
- 1 tsp freshly ground black pepper
- 1 whole chicken
- 1 onion, halved and sliced into ¼” wedges
Mix salt through black pepper in a bowl. Loosen the skin on the chicken and rub the mixed spices all over the meat of the chicken. Place the chicken with the breasts facing up in a crockpot and wedge the onions around it. Cook on high for 5 hours, till the chicken is cooked through. Remove from the crockpot and let rest for 5 minutes and slice or shred as desired.