Tuesday, April 26, 2016

Rosemary and Garlic Mashed Potatoes

  • 2.5 pounds potatoes, Yukon gold, washed and cut in 2 to 3-inch pieces
  • 1 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • 1 teaspoons freshly minced rosemary leaves
  • 1/4 cup skim milk
  • 1 teaspoons salt
  • 1/2 teaspoons white pepper
  • 1/8 cup chives
Add cut potatoes into a large pot and cover by about 1-inch with cold water. Place over high heat until simmering, reduce to medium heat and simmer (do not boil) potatoes for 15 minutes or until fork tender.

Strain potatoes from pot, and set aside. In same pot add oil, garlic and rosemary. Lightly saute over medium heat. When slightly brown add potatoes back to the pot, and mix with garlic and rosemary.

Remove from heat, add milk, salt and pepper, and mash with potato masher. Garnish with chives.

Optionally, add butter and additional milk to taste/texture.

Chicken Alabama - Leslie Christiansen

8 Pieces chicken

1/3 c. flour
1/2 tsp salt
1/2 tsp paprika
dash thyme
dash pepper

Mix flour and spices.  Dredge chicken with flour mix. Shake off flour and sauté in 3 TBSP cooking oil. Place chicken in Casserole dish
Save flour for sauce

2 TBSP butter
1/4 c onion, chopped
1 cup chicken stock or broth
1/2 cup light cream (can be milk, I use heavy cream)
1/4 tsp. lemon juice (I left this out)
2 Tbsp pimento's (optional)
*ground Italian Sausage (optional)

Saute onion in 2 TBSP butter. Stir in extra flour (from chicken). Add chicken stock, cook until thickened. add cream and cook until smooth and thick.
Add lemon juice and pimento. blend well.

Pour over chicken, cover and bake 1 1/4 hrs F@ 325. Serve over rice.

*We just cooked this for Sunday dinner and the sauce looked like country gravy so I made up some more and we had it with mashed potato's.  For left overs the next day I made more "gravy" and added italian sausage.  Needless to say we want to have the left over gravy on some biscuits next.

Friday, March 25, 2016

Simple light mustard vinaigarette

½ cup olive oil
2 tablespoons white wine vinegar
1 teaspoon yellow mustard
¼ teaspoon salt
1 clove garlic, minced
Pinch paprika
Black pepper to taste

Mix vigorously and enjoy!

Best on spinach or light greens (miner's lettuce salad).

Saturday, February 20, 2016

Sheppard's Pork and Cabbage Stew

1 tablespoon oil
1 lb. pork tenderloin, cut into 1-inch slices
1 cup julienne-cut (2x1/8x1/8-inch) carrots
1 cup sliced onions
4 medium baking potatoes, peeled, cubed
3 tablespoons chicken-flavor instant bouillon
1 teaspoon dried pork seasoning
1 tablespoon cider vinegar
4 1/4cups water
3 tablespoons all-purpose flour
2 cups thinly sliced cabbage 
#1 Heat oil in Dutch oven over medium heat until hot. Add pork, carrots and onions; cook until pork is browned. Drain.
#2 Add potatoes, bouillon, pork seasoning, vinegar and 4 cups of the water; mix well. Simmer 30 minutes, stirring occasionally.
#3 In small bowl, combine remaining 1/4 cup water and flour; beat with wire whisk until well blended. Add flour mixture and cabbage to stew; mix well. Cover; simmer an additional 10 minutes or until stew is thickened, stirring occasionally.
6 servings