Thursday, June 14, 2018

Cooking a Little

We've been doing a little cooking!  And the kids will be adding another meal to their repertoires this summer.  I'm also planning on their cooking for Gommie, when she is here next week.

Mashed Potatoes
Best.  Food.  Ever.  I love mashed potatoes.
3-5 lbs potatoes, either Yukon or Russet, scrubbed and peeled (as desired; we don't peel Yukons)
salt and pepper
3-5 tablespoons butter
approximately 1 cup warmed milk or cream

Clean, peel (as desired), and quarter potatoes.  Place in cold water, with a 2" cover.  Add salt.  Bring to a boil and then simmer for 20+ minutes until tender.

Drain.  Add butter and then potatoes.  Begin to mash.  Add warmed milk, salt, and pepper to taste.  Finish mashing to desired consistency.

Mommy Hungry

Garlic Chicken
We all loved this recipe.  And it will be a great thing to serve to guests.  Save the oil for other recipes.
Bone-in chicken pieces (2 breasts, package of thighs)
40 cloves of garlic, peeled
10 sprigs thyme
1/2 cup olive oil plus 2 tablespoons
salt and pepper
lemon, sliced
(capers or olives might be good too)

Preheat oven to 350 degrees F.
Season chicken with salt and pepper. Toss with a 2 tablespoons olive oil and brown on both sides in a wide fry pan or skillet over high heat. Remove from heat, add oil, thyme, lemon, and garlic cloves. Cover and bake for 1 1/2 hours.
Remove chicken from the oven, let rest for 5 to 10 minutes, carve, and serve.
adapted from Alton Brown

S'Mores Bars
This is Bud's new specialty sweet, to add to his Jam Bar prowess.
5 Tbs butter
10 oz mini-marshmallows, divided
1 small bag mini chocolate chips, frozen
8 cups Golden Grahams cereal

Melt butter in large pot.  Add all but one cup of marshmallows, stirring until melted.  Remove from heat.  Add cereal, rest of marshmallows, and chocolate chips.  Stir til coated.  Pat into 9 x 13" greased pan.  Cool, cut, and serve.

Golden Grahams recipe

Sheet Pan Quesadillas
A great way to use up leftovers.  And we think it would be good with other non-Tex-Mex fillings.
14+ large flour tortillas
3 cups cheese (Cheddar, Mexican, etc.)
fillings--cooked chicken, taco meat, peppers and onions, salsa and squash, beans, etc.

Grease large cookie sheet.  Lay down tortillas, spread cheese and fillings, cover with other tortillas.  Spray bottom of other sheet pan and press down on filled pan.  Add skillet for more pressure.  Bake at 375 for 20 minutes.  Remove skillet and top sheet pan and bake 15+ minutes more until brown and crispy.  Cut and serve immediately.

adapted from

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