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.