Ultra-Creamy Mashed Potatoes
We’re equipped to claim that this mashed potatoes recipe produces the fluffiest and creamiest facet dish around. Opt for Yukon Golds (or russets, however in no way crimson potatoes), which might be the quality potatoes for mashing, and feature a wealthy buttery taste and creamy mouthfeel. The secret’s to now no longer waterlog the spuds: Boil potatoes over low warmth in well-salted water with their skins on, which enables them take in much less moisture, yielding a silky texture, now no longer a gummy or gluey one. As for the ones skins, the ricer or meals mill will trap them—remarkable information for lazy chefs everywhere. (Want all of the seasoned tips? Watch Andy lead them to here!) And higher still, all of it takes place at the stovetop, leaving your oven absolutely free.
If you’re tight on time on Thanksgiving, or every other day you propose to serve this consolation meals conventional, you may make this recipe an afternoon earlier and tuck it into the refrigerator. And even as you’re at it, you can get a head begin with this gravy recipe, which is going remarkable with the potatoes, doesn’t rely upon turkey drippings, and may be made as much as 5 days ahead. (A dollop of bitter cream and a few thinly sliced inexperienced onions or a touch greater melted butter in no way harm either.)
If you opt for garlic mashed potatoes crowned with a few crispy, crunchy bits, or ones made with baked potatoes and completed with a conventional chive garnish, we’d understand.
Ingredients
8 servings
4 lb. medium Yukon Gold potatoes, scrubbed
4 tsp. kosher salt, plus more
1½ cups whole milk
½ cup heavy cream
1 head of garlic, halved crosswise
3 sprigs rosemary
1 cup (2 sticks) unsalted butter, room temperature, cut into pieces
Freshly ground black pepper
A potato ricer or food mill fitted with fine disk
Preparation
Step 1
Place potatoes in a large pot and pour in cold water to cover by 1″. Add a large handful of salt (water should taste briny, like the ocean) and bring to a boil. Reduce heat and simmer until potatoes are very tender but not crumbly, 30–35 minutes. Drain, briefly rinse with cool water to remove any excess starch, and return potatoes to warm pot (off heat) to dry while you heat the milk mixture.
Step 2
Warm milk, cream, garlic, and rosemary sprigs in a small saucepan over medium until fragrant, about 5 minutes. Remove pan from heat.
Step 3
Pass hot potatoes through ricer or food mill into a large bowl (cold potatoes will become gummy). Add butter and 4 tsp. salt and stir until butter is completely incorporated. Strain warm milk mixture through a fine-mesh sieve into a large measuring glass. Pour into potatoes ½-cupful at a time, stirring after each addition until liquid is fully incorporated and mixture is smooth before adding more.
Step 4
Serve mashed potatoes topped with a few grinds of pepper.
Do Ahead:
Mashed potatoes can be made 1 day ahead. Cover and chill. Reheat over medium, stirring often and adding ¼ cup milk or stock to thin out if needed.
Grilled Bulgogi Sandwiches (Grilled Korean Beef Sandwiches)
Lately I’ve been exploring “fusion” cuisine. Fusion cuisine is exactly what the name suggests, the fusion of cuisines, cooking styles, ingredients, and tastes.
One of the most popular fusion cuisines is called Pacific Rim, it’s the blending of dishes, ingredients, and styles from areas all around the Pacific Ocean. Perfect examples would be Alaskan Salmon with Miso Glaze (Alaska meets Japanese cuisine), Kinilaw Poke (Filipino/Hawaiian ceviche), and Korean Beef Tacos (Korea meets Mexico).
Of course it’s not limited to Pacific Rim, the combinations are endless. Have you tried Mongolian Beef Or Adobo Pizza? Sounds weird I know but trust me they’re really good!
Lately Grilled Sandwich shops are popping up everywhere. They take a humble grilled cheese sandwich, everyone’s favorite comfort food, and have turned it into a variety of amazing sandwiches. Think Lobster Melt, Patty Melt, and Reubens! Or how about a Grilled Caprese Piandina or a Roast Beef and Gruyère Panini?
They all are yummy! What’s not to like? Who can resist a crunchy sandwich filled with gooey stringy cheese?
That’s why I decided to try a my hand at a Korean style grilled sandwich. The sweet spicy beef blends well with the savory saltiness of the melted cheese. Place all this between 2 slices crunchy bread and you’ve got a delicious sandwich!
This sandwich requires a bit more prepping that and average grilled cheese sandwich. The meat filling must be marinated and cooked before building the sandwich. But it is so worth the time. It’s become a family fave. I’m sure it will become a favorite in your family too!
Grilled Bulgogi Sandwiches (Grilled Korean Beef Sandwiches)
Ingredients
- 2 ribeye or filet mignon steaks - very thinly sliced
- 2 tbsp soy sauce
- 2 tbsp gochujang paste
- 1 small piece of fresh ginger peeled and minced
- 2 tbsp brown sugar
- 2 tbsp rice wine or mirin
- 3 garlic cloves - peeled and minced
- ½ tsp black pepper
- 1 grated Asian apple peel on (use a delicious apple if you can’t find the Asian apple)
- 1 tbsp toasted sesame oil
- 1 tbsp vegetable oil
- 1 used the bag of varied color peppers from Costco), remove seeds and slice thinly
- 1 jalapeño remove seeds and thinly sliced
- 8 thick slices of bread from a large
- loaf I use either the Japanese style or the farmhouse loaf
- 1 stick salted butter, softened
- ¼ tsp sesame seeds
- 2 cups cheddar cheese, grated
- 1/2 red onion peeled and thinly sliced
- 3 green onions sliced into thin rounds
- 3 tbsp mayonnaise, optional
- 2 tsp sweet chilli sauce , optional
Instructions
- Place steak strips in a bowl and add the soy sauce, gochujang, ginger,sugar, rice wine, 2 of the minced garlic cloves, black pepper, grated apple and sesame oil.
- Mix together, cover and allow to marinate for 30minutes (place in the fridge if marinating for longer than that).
- Once the steak has finishedmarinating, heat the vegetable oilon a high heat in a large frying pan.
- Remove the steak from the bowl and add steak in to heated oil. (Discard marinade)
- Fry for 4-5 minutes turning occasionally until and just starting to caramelize (if there’s a lot of liquid in the pan drain and continue to fry the steak). Fry steak until the edges start to get a bit crisp.
- Remove the steak from the pan and let rest on a plate.
- Add the sliced peppers to the pan and cook for 2-3 minutes until slightly softened. Remove from the pan. Mix with the steak and set aside.
- Build the Sandwich
- Preheat the sandwich press or large frying pan on a high heat.
- Take the slices of bread and spread the softened butter onto one side of each piece.
- Place 4 of the pieces of bread, butter-side-down onto a plate.
- Divide the cooked steak mixture, sesame seedsand grated cheese between each piece of bread.
- Sprinkle on the red onion, jalapenos and springonions.
- Spread softened butted on one side of each remaining bread slices.
- Place bread slices on top of steak filling. Make sure the buttered side is facing out.
- If using a press place the sandwiches on the sandwich press and pull the lid down. (You may have to make sandwiches one or two at a time depending on size of press)
- Cook for 3-4 minutes, checking occasionally, until the bread is golden brown and the cheese has melted.
- If using a frying pan place sandwiches on heated pan and cook about 3 minutes, press sandwiches down with a spatula or cast iron press.
- Once the first side is golden brown flip sandwiches over and cook second side until golden brown and cheese has melted.
- While sandwiches are grilling mix together the mayonnaise and remaining minced garlic.
- Once sandwiches are grilled remove from pan and open the tops of the grilled sandwiches and drizzle on the garlic mayo and the sweet chili sauce. This step is optional. The sandwiches are great without the toppings.
- Slice sandwiches in half and serve.
- If you don’t use all the steak mixture or don’t need 4 sandwiches you can store the cooked steak in a sealed container in the fridge for 2-3 days.
- To use heat the steak mixture before building the sandwiches. Then grill as above.
- Enjoy!
Round Up of Star Wars Inspired Recipes for Your Event
Hear we go again! Another Star Wars movies was recently released. Yes Disney’s Han Solo movie is a Star Wars story, meaning it’s not part of any of the Star Wars trilogies. Instead it’s a stand alone movie designed to enhance or explain the major characters or story lines. In this case Han Solo’s beginnings. We all wondered about his early years before he joined up with the Rebel Alliance, didn’t we? Regardless if you had the burning desire to learn more about Han or not one thing is certain the new movie has renewed interest on all that is Star Wars. This means more Star Wars themed parties and events which need of course Star Wars inspired recipes!
So I’ve rounded up some Star Wars inspired recipes for you to try at your next Star Wars movie night or Marathon. (At our house we have Star Wars Marathons on rainy weekends. )
These Star Wars inspired recipes are super cute and mostly fairly easy to make. It might just make you the super cool parent of the year when you roll them out at your kid’s Star Wars themed birthday party!
Carbonite Jello
Ok I couldn’t resist so I posted this jello picture I found on Pinterest twice. After it is the Han Solo movie and the most memorable thing that ever happened to Mr. Solo, at least in my book, was when he was entombed in carbonite by none other than Darth Vader at the end of episode V The Empire Strikes Back.
I’m sure exactly which site has the recipe for this jello, but do you really need one? All you need is a box or two of jello and a Han Solo action figure. Place him at the bottom of the pan and follow the directions on the jello package. Pour the jello over the man and let it gel!
Personally I’d use green jello simply because I like lime jello. But we all know carbonite is gray and I don’t think there’s gray jello, maybe you can use blue. Or if you’re really inspired use Knox unflavored jello, add fruit juice and a few drops of black food coloring, you could possibly end up with gray colored gelatin. It might work. But me I’d stick with green lime jello.
Star Wars Pizza
Another Star Wars inspired recipe that doesn’t really need a recipe. The picture says it all. Arrange toppings on a homemade or frozen pizza to make BB8, use a half a pizza crust topped with tomato slices and olives for his head.
Use your imagination and turn pizzas into the Death Star or planets!
If you want to get creative shape the dough into your favorite Star Wars character, Yoda, R2D2, C3pO, Darth Vader, Chewbaca, or whoever. Remember shape the dough, spread with sauce, sprinkle with cheese, add toppings, and bake.
You can even use refrigerated or frozen pizza dough!
BB8 Quesadilla
Prefer quesadillas to pizza? Never fear here’s a recipe from Totally the Bomb for this BB8 Quesadilla using cheese and colored cream cheese.
Star Wars Rice Krispy Treats
I think everyone loves rice krispy treats. They’re a great snack and they’re pretty easy to make.
Here’s the recipe from Mom Endeavors!
Stormtrooper Cupcakes
Here’s the recipe and directions from Yummy Mummy Club! They use food writer pens to make the faces on marshmallows.
If you don’t want to make the cupcakes then just make the marshmallow pops! It’s made the same way as the cupcake toppers using the food writer pens, just stick them on lollipop sticks instead!
Princess Leia Oreo Truffles
Seriously yummy!
Make these Leia Truffles by The Cookie Rookie! Click here for the recipe!
Princess Leia Cupcakes
Paintbrushes and Popsicles has an awesome recipe for Leia Cupcakes!
Click here for recipe and directions!
Star Wars Macaroons
This one’s probably the hardest to make if you’re going to make macaroons at home. I’m not that patient! But you can use store bought macaroons. (I get a box of frozen ones from Sam’s Club or Costco, they’re pretty inexpensive).
If you use store bought macaroons then all you need is a steady hand. Just pipe the colored icings on the macaroons to make R2Dc, the Death Star, or Chewbacca.
Death Star Watermelon
Ok this one takes skill, carving skills that is!
Find yourself a round watermelon and get out the carving knives!
This would make an awesome centerpiece for your dessert table!
Star Wars Popcorn
Two Sisters Crafting makes this yummy popcorn. Awesome snack for that Star Wars Movie Marathon!
Click here for the recipe!
Lighsaber Pretzel Rods
No Star Wars themed party or movie night would be complete without lightsabers.
How about these Lightsaber Pretzel rods from Two Sisters Crafting?
Hey they’d make awesome party favors if wrapped in clear treat bags!
Click here for recipe!
Need some Star Wars inspired party stationary and decor? Contact Savvy Nana Crafts, they’ll design the perfect invitations, favor tags, banners, and signs for your Star Wars themed event!
Hasselback Potatoes
Hasselback Potatoes have been around for years, specially in the Midwestern states. They’ve gained popularity in recent years as many of us have discovered what the Swedes and Midwesterners have known since the 1950’s!
What are Hasselback Potatoes and where did they get their name you may wonder. They were first served at a Swedish restaurant named Hasselbacken in 1953. They are a type of baked potato that is tender on the inside and crispy on the outside. They’re sort of like thin potato chips attached together at the potato base. The sliced potatoes are baked to a crispy outer shell then stuffed with cheese and topped with sour cream, chives, or whatever your favorite toppings are.
They are really easy to make, almost like making baked potatoes! The hardest part may just be the slicing. The potatoes are thinly sliced almost to the base of the potato leaving the bottom portion still attached. I found that the best way to cut them is to place the potato on top of a large spoon then using a sharp knife slice the potato until the knife touches the spoon, this leaves the bottom parts of each slice still attached.
For Hasselback Potatoes I prefer to use medium sized Russet Potatoes. (I use the large sized Russets for regular baked potatoes.) You can also use Yukon Gold Potatoes, but I find that the russets hold up better than the Yukoons.
When I make Hasselback Potatoes I stuff cheese between slices but leave the toppings on the side so each person can add their own. I usually offer sour cream, shredded cheeses, chopped chives, and green onions. But you can offer bacon bits and other toppings you like.
So without further delay here’s my recipe for Hasselback Potatoes!
Hasselback Potatoes
Ingredients
- 4 - 6 Medium Sized Russet Potatoes
- 1 Stick Butter melted
- 1/3 Cup Olive Oil
- 4 Cloves Fresh Garlic minced
- 1 Tbs. Chopped Fresh Parsley
- Salt & Pepper
- slices Cheddar Cheese- enough to fill potatoes between slices
- 1/2 Cup Parmesan Cheese grated
- Sour Cream
- Chopped Chives and/or Green Onions
- Bacon Bits
- Other favorite toppings
Instructions
- Pre-heat oven to 450° F.
- Line baking sheet with parchment paper.
- Scrub each potato very well. Make sure it's clean and has no dust or dirt on it. I use a green scotch pad to make sure each potato is very clean. Pat dry with paper towels.
- Place potato on a large spoon. Slice potato from the top to when the knife touches the spoon edge. Make slices as thin as possible, about 9-10 slices. Slice all the potatoes this way.
- Mix melted butter, olive oil, garlic, parsley, salt & pepper together.
- Brush butter mixture all over each potatoes making sure you have it in between each slice and around the entire potato including the bottom.
- Place potatoes on the prepared baking sheet and bake in the oven for 50 - 60 minutes.
- Remove from oven and cool about 5 minutes.
- Insert a slice of cheese between slices and sprinkle parmesan cheese in between as well.
- Bake in the oven until the cheese melts.
- Move to serving dishes and top with desired toppings.
Notes
Copy Cat Popeye’s Chicken Sandwiches
Have seen the huge line that wraps around the block where Popeye’s Fried Chicken places are located? They’re insane! My grandson, a Popeye’s Fried Chicken fan has spent almost 2 hours in that line!
Ok, it was really bad last year when the fried chicken chain first rolled out their Chicken Sandwich, but the lines haven’t really gotten that much shorter. The sandwich made its debut back in August 2019 when stores were actually running out of product. Here we are over a year later and the lines to buy them are still pretty long. At least long enough where I absolutely refuse to wait in them. Although I must admit the sandwiches are very tasty. Yes, I’ve gotten my grandson to pick one up for me since he was in line anyway.
But here’s an alternative to those ridiculously long lines, make it at home! It’s really not that hard, it is after all just fried chicken thighs. The secret’s in the batter! (Did I mention that I actually managed a Popeye’s fried chicken place back in the late 90’s? So I pretty much know some of their secrets.)
I’ve made these Copy Cat Popeye’s Chicken Sandwiches and they are very good. My grandson, the Popeye’s fan says they’re just as good! So here’s how you make it! I’m also including a Brioche Hamburger Bun recipe, it’s what I use for my sandwiches and even our homemade burgers like the Butter Burger! You can use store bought buns if you don’t want to make the Brioche Buns, but you really should consider making some, they’re super good!
Copy Cat Popeye's Chicken Sandwich
Ingredients
- 6 Boneless Skinless Chicken Thighs
- 2 cups Buttermilk
- 2 tsp Sea Salt
- 2 tsp Garlic Powder
- 1 tbsp Cayenne Pepper
Coating:
- 3 cups Flour
- 3 tsp Salt
- 2 tsp Garlic Powder
- 2 tsp Smoked Paprika
- 1 tsp Black Pepper
- 1 tsp Cayenne Pepper (Optional if you want it spicy)
- Oil for frying
Sandwich:
- Brioche Buns (recipe below) or store bought buns
- Mayo
- Lettuce
- Dill Pickle Chips
Instructions
- Mix all the ingredients of the batter and place in zip lock bag.
- Add chicken pieces and shake to coat evenly.
- Marinate in refrigerator at least 4 hours or overnight.
- Mix all the ingredients for the coating in a shallow pan.
- Place about 2-3" of oil in a pan.
- Heat oil.
- Take a piece of chicken out of the batter and allow excess to drip off.
- Dredge in coating mix so that all sides are coated in the flour mixture.
- Drop in hot oil. Cook about 8-10 minutes or until chicken is fully cooked. You can flip it over so both sides cook evenly.
- Drain on paper towel.
- Spread buns with mayo, place lettuce and chicken on bottom bun, top with pickles.
- Serve hot.
Brioche Hamburger Buns
Ingredients
- baker's or caster
- bread
- all purpose
Instructions
- Line a baking sheet with parchment paper.
- Combine the warm water, warm milk, yeast and sugar in the bowl of a stand mixer. Stir gently to combine. Let stand for 5 minutes.
- Add the salt and egg to the bowl. Use the paddle attachment to combine on low speed.
- Add both flours and mix on low speed until combined, then mix in the butter pieces.
- Switch to the dough hook and knead for 8 minutes. The dough will be very soft and slightly sticky.
- Transfer the dough to a floured work surface and knead a few times with your hands to form it into a ball. Cut the dough into 8 pieces. Shape each piece into a round ball and place on the prepared baking sheet.
- Loosely cover the dough balls with a clean kitchen towel and let rest for 15 minutes.
- Meanwhile, preheat oven to 400 degrees F.
- Combine 1 egg and 1 Tbs. Milk in a small bowl (egg wash).
- Brush on tops of rolls.
- Bake 15 minutes or until golden brown.
- Cool on racks.
- Cut horizontally to make burger buns.
Mango Cream Cheese Cake
Mango, the king of fruit as it’s known in many parts of the world, is not high in calories and is an excellent source of beta carotene, vitamin A, and potassium. It’s also very delicious!
Now that we are in peak mango season my husband has been bringing home loads of this sweet juicy fruit. We love them fresh but also love to make them into different desserts. This year’s bumper crop has allowed me to whip up all the recipes my family loves and create a few new ones.
This Mango Cream Cheese Dessert is a long time family fave! I got the recipe years ago from a cookbook my aunt gave me. It’s one of those loosely bound cookbooks the local churches publish every so often to sell in a fund raiser, it contained a compilation of their members’ favorite recipes. This cookbook was published in 1985. My cherished copy is in poor condition, missing it’s covers, grease stained, fading, and taped up; it’s moved with me from Hawaii to Texas and back twice! Old as it is the recipes are still our favorites.
This dessert takes a bit longer to make as it is made in 3 layers and can take all day, you have to wait for the crust too cool and the layers to set. I tweaked it a bit to make it a bit simpler. It is definitely worth the effort! You end up with a refreshing creamy dessert on a cookie crust that is perfect for summer barbecues or any other time!
I make it in a 9″ x 13″ pan, the number of servings will depend on the size you cut it, in my house that means it will barely serve 6. Whenever I make this it never stays in the fridge for more than a day or two, it’s that good!
If you can’t find fresh mango you can use peaches or your favorite fruit, just change the jello flavor to compliment the fruit.
Mango Cream Cheese Cake
Ingredients:
3/4 butter – softened
1/4 cup brown sugar
1 1/2 cups flour
3 boxes (3 oz. size) lemon jello
4 cups boiling water (divided into 1 cup & 3 cups)
1 8oz. cream cheese – softened
1 cup sugar
1 8oz. container cool whip – thawed
1 envelope Knox unflavored gelatin
1/4 cup water at room temp.
4 cups sliced mangoes (about 3 medium sized mangoes)
Directions:
Crust:
1. Mix butter, brown sugar, and flour in large mixing bowl until it is crumbly.
2. Press into 9″ x 13″ baking pan. Be sure you get it all the way to the sides and into the corners or the other layers will seep under the crust and you will end up with an upside down mess. (It will still take great, but will look unappetizing)
3. Bake at 350 degrees for 15 – 20 minutes or until golden brown. Cool completely before proceeding to the 1st. layer.
1st. Layer:
Before you start this layer dissolve 1 box of lemon jello in 1 cup of boiling water. Let cool completely to room temperature. Stir every so often to keep it from hardening.
1. Beat cream cheese with sugar. Fold in Cool Whip.
2. Slowly pour COOLED jello into the cream cheese mixture.
3. Gently stir the jello/cream cheese mixture. It will be a bit loose with a few clumps but that’s ok.
4. Pour into the crust. Refrigerate until firm, at least 2 -3 hours.
2nd. Layer:
Before you start the next layer dissolve 2 boxes of jello in 3 cups boiling water; soften unflavored gelatin in 1/4 cup water at room temp.; add softened gelatin to jello until dissolved. Let cool completely to room temperature. Stir occasionally to keep the bottom from setting.
1. Arrange sliced mangoes on top of 1st. layer. It doesn’t have to look neat as the fruit may float when you pour the jello over it.
2. Pour COOLED jello mixture over mangoes. BE SURE your jello is completely COOLED before pouring over the mangoes!! If the jello is hot or warm it will dissolve the cream cheese mixture and you will have a mess on your hands. Refrigerate until firm, I usually leave it overnight.
Cut into desired size and serve. Lifting the first piece out of the pan is the hardest part, be sure you cut clean thru to the crust and use a cake server to get under the crust and lift the whole piece out.
My first piece usually falls apart so I use it to “taste” the dessert. Once you get that first piece out the rest is easy, just remember to cut thru to the crust every time.
This dessert will keep in the fridge for several days, that is if you can refrain from snacking on it. At my house this dessert rarely lasts more than a day!
