Recipe: Crash Hot Potatoes
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Ingredients
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
Honey Chicken Skewers With Grilled-Corn Salad
Serves 4| Hands-On Time: 10m| Total Time: 20m
Ingredients
- 1/2 cup ketchup
- 2 tablespoons honey
- 1 tablespoon Worcestershire sauce
- 1 1/2 pounds boneless, skinless chicken breasts
- kosher salt and pepper
- Canola oil, for the grill
- 6 ears corn, shucked
- 1 tablespoon unsalted butter, cut into pieces
- 2 scallions, sliced
Directions
- Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
- In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
- Slice the chicken lengthwise into twenty ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with ¼ teaspoon each salt and pepper.
- Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes.
- Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
- Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, scallions, and ¼ teaspoon salt and pepper. Serve with the chicken.
Chicken Pot Pie Penne
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Made this for dinner tonight an it was great! Definitely one for the "box". I am trying to come up with around ten go to recipes for dinner now that eating out has become not so convenient. This one is a keeper!
2 tablespoons unsalted butter or olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
10 ounces white or cremini mushrooms, thinly sliced 1 tablespoon all purpose flour 2 cups low sodium chicken broth 1 cup half & half or heavy cream 1 rotisserie chicken, shredded into bite sized pieces 1 cup frozen peas & carrots mix 1 tablespoon fresh lemon juice 1 teaspoon minced fresh thyme 1-2 cups whole wheat dry penne pasta (or any penne pasta will do) water for boiling pasta Cook the pasta according to package directions. When done, place hot penne pasta in a large bowl and set aside. Melt the better (or oil if using) in a large skillet over medium high heat. Cook onion, garlic and mushrooms in the skillet until golden brown. Sprinkle in the flour over the mushroom mixture in the skillet and stir. Cook for a few seconds to rid the floury smell then add the broth, half & half (or heavy cream) to the skillet. Deglaze the skillet, scraping up any bits of fond at the bottom of the skillet. Reduce the heat to medium low and simmer, uncovered until the liquid is slightly thickened. Add the chicken, frozen peas and carrots mix, lemon juice, and thyme to the skillet. Cook until heated through and season with salt & pepper to taste. Place the hot penne pasta into the skillet and toss to combine. Add the cooked penne pasta and toss to coat pasta. http://joelens.blogspot.com/2010/08/chicken-pot-pie-penne.html
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White Chicken Enchiladas
Might add chopped olives next time...Brian said it was a keeper. We will know for sure if he eats the leftovers.
Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
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Cheesy Chicken and Wild Rice Casserole
Cheesy Chicken and Wild Rice Casserole
3 Tablespoons extra virgin olive oil
1 medium onion, finely diced
3 stalks celery, finely diced
3 carrots, peeled and diced
2 Tablespoons fresh minced garlic
2 Cups shredded, cooked chicken breast
2 Cups steamed white rice
16 oz prepared wild rice (I get mine at Trader Joes, LOVE it)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 teaspoon garlic salt
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Cheese Sauce
4 Tablespoons butter
1/4 Cup all purpose flour
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
2 Cups chicken broth
2 Cups shredded cheddar cheese
Top with 1 1/2 Cups shredded cheddar cheese
1. Preheat oven to 350 degrees F. Heat oil into a medium dutch oven or pot over medium heat. Saute onion, celery and carrots until softened, about 10 minutes. Stir in garlic and cook for 1 minute. Stir in chicken, both rices, salt, pepper and garlic salt. Reduce heat to low.
2. To prepare cheese sauce melt butter into a medium saucepan over medium high heat. Whisk in flour, salt and pepper then slowly pour in chicken broth whisking continuously. Whisk until thick and nearly boiling then stir in cheese until melted. Pour cheese sauce into rice mixture then transfer to a 9×13 inch baking dish. Top with additional cheddar cheese and bake for 25-30 minutes or until cheese is melted through. Serve.
8-10 servings
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