Garlic Mashed Potatoes

3 1/2 lbs. russet potatoes
2 Tbsp. kosher salt16 oz (2 c.) half-and-half6 cloves, garlic, crushed6 oz. grated Parmesan

Peel and dice potatoes, making sure all are relatively the same size.  Place in a large saucepan.  Add the salt and cover with water.  Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil.  Cook until potatoes fall apart when poked with a fork.  Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.  Remove from heat and set aside.  Remove the potatoes from the heat and drain off the water.  Mash and add the garlic-cream mixture and Parmesan; stir to combine.  Let stand for 5 minutes so that mixture and then serve.

Cornbread

2 c. cornmeal
2 c. flour
1 1/3 c. sugar
1 tsp. salt
1 tsp. baking soda
2 c. sour cream
1 c. butter, melted
4 eggs

Mix cornmeal, flour, sugar, salt, and baking soda together in a large bowl.  Add sour cream, butter and eggs; stir until fully incorporated.  Pour batter into greased 9x13 pan.  Bake at 375 for 30-35 minutes, or until a toothpick comes out clean.  If making muffin, bake for 25 minutes.

Crock Pot Green Beans

1 lb fresh string bean, cut into 1-inch lengths (OR leave whole, cut ends)

6 -8 slices bacon

1 -2 tablespoon garlic, diced

1 medium onion, chopped

1 tablespoon olive oil

1/2 teaspoon salt

fresh ground pepper

Directions:

1

Place bacon at the bottom of the crockpot. Place other ingredients on top of the bacon in crock pot. Stir. Cover and cook on low for 6 hours. If you have a large crock pot, you can double the recipe.

Ultimate Crock Pot Mashed Potatoes

5 lb. potatoes, peeled, cut into 1-inch chunks
1 1/2 c. chicken broth
1/4 c. butter or margarine
1 c. sour cream or plain yogurt
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/ tsp. ground pepper
1/2 to 1 c. milk, warmed

Place potatoes, chicken broth, and butter in crock pot.  Cover; cook on High for 4 to 4 1/2 hours until potatoes are tender.  Add remaining ingredients except milk.  Mash or beat potatoes until well blended.  Do not over mix.  Stir in enough milk for desired creamy consistency.  Cover and keep warm until serving time.  

Chicken Enchiladas with Spicy Black Beans and Yellow Rice

1 lb. tomatillos, husked
1 white onion, peeled, sliced, quartered or whole
4 garlic cloves
2 jalapenos
2 tsp. ground cumin
1 tsp. salt
1/2 c. chopped cilantro leaves
1/2 lime, juiced

ENCHILADAS:
Extra-virgin olive oil
1/2 medium onion, diced
3 garlic cloves, chopped
1 1/2 tsp. ground cumin
1/4 c. all-purpose flour
2 c. chicken stock, store-bought
Chopped cilantro leaves
1 deli roasted chicken (about 3 lbs.), boned, meat shredded (I used this recipe instead)
Salt
Freshly ground black pepper
10 large flour tortillas
1/2 lb. Monterery Jack cheese, shredded
2 c. sour cream

Preheat oven to 400 degrees.

SALSA:
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12-15 minutes.  Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor.  Add the cumin, salt, cilantro and lime juice.  Pulse mixture until well combined but still chunky.

ECHILADAS:
Heat olive oil in a medium saucepan over medium heat.  Add the onion and cook until soft and caramelized--this should take 5-7 minutes.  Add the garlic and cumin; then cook for a minute.  Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute.  Continue stirring over a low simmer until the flour cooks and the liquid chickens.  Turn off the heat.  Add half of the roasted tomatillo chile sals, some additional fresh chopped cilantro and fold in the shredded meat.  Season to taste, with salt and pepper.

Change the temperature of the oven to 350 and begin assembling the dish.  Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa.  Take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove).  Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix.  Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese.  Fold the tortilla over the filling and roll.  Using a spatula, place the tortillas in the baking dish and continue to do the same with all the tortillas.  Finally, pour over some of the salsa and top with remaining shredded cheese.  Bake uncovered for about 30 minutes or until bubbly and cracked on top.

SPICY BLACK BEANS:
2 c. (about 1 lb.) dried black beans, picked over, soaked overnight
3 Tbsp. extra-virgin olive oil
1/2 medium onion, diced
1 jalapeño pepper, chopped
2 cloves garlic, chopped
1 bay leaf
kosher salt
freshly ground black pepper

In a large pot, soak beans overnight covered in water by 2 inches.  Drain and set aside.  In the same pot, heat the olive oil.  Add the onion, jalapeno pepper, garlic, and bay leaf and cook until the vegetables begin to soften, about 5 minutes.  Add the beans and cover with water by about 1 inch.  Bring to a boil; reduce the heat.  Cover and simmer for 1 to 1 1/2 hours, or until the beans are tender.  Remove the bay leaf and discard.  Season with salt and pepper.

YELLOW RICE:
2 c. long-grain rice
4 c. water
2 cloves garlic, smashed
1 Tbsp. turmeric
1 tsp. kosher salt
1  bay leaf

Put all ingredients into a heavy-bottomed pot.  Stir well.  Bring to a boil over medium-high heat.  Reduce the heat to a simmer.  Cover and cook over low heat until the rice has absorbed the water, about 15-20 minutes.  Remove the heat and let sit, covered for 5 minutes.  Discard the garlic and bay leaf.  Fluff with a fork.


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Granola Bars

2 1/2 c. old-fashioned rolled oats
1/2 c. whole almonds, coursely chopped
1/3 c. honey
1/4 c. unsalted butter, cut into pieces
Between 1 and 3 Tbsp. peanut butter
1/4 c. packed light brown sugar
1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/4 c. plus 2 Tbsp. mini chocolate chips

Heat oven to 350.  Line bottom and side of an 8-inch or 9-inch square pan with aluminum foil.  Lightly oil or spray with cooking spray.  Add oats and almonds to a small baking sheet and bake for 5 minutes. Stir and bake of another 3-5 minutes until lightly toasted.  Transfer to a large bowl.  

Combine butter, peanut butter, honey, brown sugar, vanilla, and the salt in a small saucepan over medium heat.  Cook, stirring occasionally until butter melts and the sugar completely dissolves.  Pour butter mixture into bowl with toasted oats and almonds.  Mix well.  Let cool about 5 minutes, then add 1/4 c. of the mini chocolate chips.  Stir to combine.  Chocolate chips will most likely melt a little; this is fine--they turn into glue and help hold the bars together.  

Transfer oat mixture to lined pan; then use a rubber spatula or damp fingertips to firmly press the mixture into the pan.  Press hard and at least for one minute.  Scatter remaining 2 Tbsp. of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover; refrigerate for at least 2 hours.  Remove block of granola mixture from pan; peel away aluminum foil. Cut into 12 bars.

I prefer to freeze these, especially with the humidity of Hawaii.

Emeril's Hash Browns

5 medium baking potatoes (about 4 lbs), scrubbed clean
1/4 c. vegetable oil
3 Tbsp. unsalted butter
1 c. diced yellow onions
2 tsp. minced garlic
1 tsp. Essence (recipe follows)
1 tsp. chopped fresh thyme
1/2 tsp. salt
1/4 tsp. ground black pepper

ESSENCE:
2 1/2 Tbsp. paprika
2 Tbsp. salt
2 Tbsp. garlic powder
1 Tbsp. black pepper
1 Tbsp. onion powder
1 Tbsp. cayenne pepper
1 Tbsp. dried leaf oregano
1 Tbsp. thyme

Place the whole potatoes in a large pot, cover with water, and bring to a boil.  Lower the heat and summer until half-cooked and almost tender, about 15 minutes.  Drain and let sit until cool enough to handle.  Take the skins from the potatoes and cut into 1/2-inch dice.

Heat the oil and melt the butter in a skillet over high heat.  Add the onions and cook, stirring, for 2 minutes.  Add the garlic, and cook, stirring, for 20 seconds.  Add the potatoes, Essence, thyme, salt, and pepper; cook without stirring, but shaking the pan occasionally to keep the potatoes from burning.
until the potatoes begin to color and crisp on the underside, about 4 minutes.  Turn the potatoes being careful not to mash, and continue cooking until uniformly golden.  

Great with meatloaf or as a breakfast side with eggs and bacon.

Buttered Noodles

2 1/4 c. uncooked egg noodles
1/4 c. mozzarella cheese
2 Tbsp. butter, melted
2 Tbsp. parmesan cheese
2 tsp. minced fresh parsley
1/4 tsp. salt
1/4 tsp. garlic powder
1/8 tsp. pepper

Prepare noodles as directed on package.  Transfer to serving bowl. Mix other ingredients and toss to coat.  

Lemon Rice

(Brooke's FAVORITE side dish!) 

  3 c. water or chicken broth
1 1/2 c. long grain white or basmati rice, rinsed until the water runs clear
Pinch of salt
6 Tbsp (3/4 stick) unsalted butter
1 clove garlic, peeled
Juice and grated zest of 1 lemon
2 Tbsp. minced fresh flat-leaf parsley

Bring the water to a boil in a large heavy saucepan.  Add the rice, salt, and 1 Tablespoon of the butter and place the clove of garlic on top.  Reduce the heat to the lowest setting.  Cover tightly and simmer until all the liquid is absorbed, 20-25 minutes.

Remove from the heat and let stand for 10 minutes, covered.  Stir in the remaining 5 tablespoons of butter, the lemon juice and zest, and parsley.  Serve immediately.

Veggie Stir Fry

2 Tbsp. canola oil
1 red bell pepper, cored, seeded, and julienned
1 yellow pepper, cored, seeded, and julienned
1 c, thinly sliced carrots
1/2 c. thinly sliced red onion
1 c. sliced yellow squash
1 c. small broccoli florets
1 baby eggplant, cut into chunks
1 clove garlic, minced
1/2 c. teriyaki sauce
2 c. sliced bok choy
1 c. fresh bean sprouts
1/4 tsp. black pepper
1/4 tsp. kosher salt
1/2 c. peas
2 Tbsp. sesame oil (optional)

Prepare and cut all the vegetables.  In a wok or large skillet, heat canola oil until almost smoking.  Add the peppers, carrots, and onion while stirring constantly.  While continuing to stir, add successively the squash, broccoli, eggplant, garlic, and teriyaki sauce.  Cook, stirring constantly for 2 minutes.  Add the bok coy, sprouts, pepper, and salt.  Cook, stirring until crisp tender, about 2 minutes more.  Stir in peas and sesame oil and remove from heat.

Sweet Potato Swirls

4 medium sweet potatoes or yams (2 lbs.), peeled and quartered

1/4 c. butter

1-2 Tbsp. milk (optional)

2 eggs

2 Tbsp. butter, melted

In a large saucepan, cook potatoes, covered, in enough boiling water to cover for 25-to 30 minutes or until tender; drain. Mash potatoes with a potato masher or beat with an electric mixer on low speed. Add the 1/4 c. butter. Season to taste with salt and pepper. If desired, gradually beat in enough milk to make light and fluffy. Cool potatoes about 10 minutes. Stir eggs into cooled potato mixture until combined. Using a pastry bag with a large star tip, pipe potatoes into 8 mounds on a greased baking pan. Drizzle mounds with the two tablespoons melted butter. Bake in 30 oven for 15-20 minutes or until tops are golden.

**To make ahead, put prepared mounds in refrigerator; cover and chill for up to hours until ready to bake.

Garlic Mashed Potatoes

3 medium baking potatoes, peeled and coarsely chopped
1 tsp. salt
4 Tbsp. butter, at room temperature
1/4 c. sour cream, at room temperature
1 tsp. finely minced garlic
1 Tbsp. (or more) milk at room temperature or warmed (may not be needed)
Salt
Pepper

In a medium saucepan, cook the potatoes in salted water until tender, about 15 minutes OR place in crock pot (fill water to just above potatoes) and cook on LOW for 6 hours. Drain the potatoes and place in mixing bowl. Add the butter, sour cream, and garlic; mix well. If necessary, add milk, one tablespoon at a time, until the potatoes are the desired consistency. Add salt and pepper if needed.

Aunt Deanna's Gourmet Potatoes

8-10 large cooked potatoes
1/2 c. butter
2 cans cream of chicken soup
1 1/2 c. shredded cheese
1/3 c. diced onion
1 c. sour cream
1/2 tsp. salt

Mix and pour over cut up potatoes. Bake at 350 and heat through, about 30 minutes.

Spanish Rice

2 Tbsp. vegetable oil
1 c. uncooked white rice
1/2 green bell pepper, chopped
2 c. chicken broth
1 (10 oz.) can diced tomatoes and green chilies
2 tsp. chili powder, or to taste
1 tsp. salt

Heat oil in a deep skillet over medium heat. Saute rice and bell pepper until rice is browned. Stir in broth and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Potato Basil Puree

(a fun side dish on St. Patrick's Day)

2 c. fresh basil leaves, lightly packed
2 lbs. large Yukon Gold or white boiling potatoes
1 c. half and half
3/4 c. freshly grated Parmesan cheese, plus extra for serving
2 tsp. kosher salt
1 tsp. freshly ground pepper

Bring a large pot of salted water to a rolling boil and fill a bowl with ice water. Add the basil leaves to the boiling water and cook for exactly 15 seconds. Remove the basil with a slotted spoon and immediately plunge the leaves into the ice water to set the bright green color. Drain and set aside

Peel the potatoes and cut them in quarters. Add the potatoes to the same pot of boiling water and return to a boil. Cook the potatoes for 20-25 minutes, until very tender. Drain well, return to the saucepan, and steam over low heat until any remaining water evaporates. (I simply peel the potatoes, put them in a crock pot, cover them with water, cook on low for 6 hours, and drain.)

In a small saucepan over medium heat, heat the half-and-half and Parmesan cheese until the cream simmers. Place the basil in a food processor fitted with the steel blade and puree. Add the hot cream mixture and process until smooth.

Beat the hot potatoes with a mixer until they are broken up. Slowly add the hot basil cream, salt and pepper, and beat until smooth. If the potatoes need to be reheated, cover and cook gently over low heat for a few minutes. Pour into a serving bowl, sprinkle with extra Parmesan cheese, season to taste and serve hot. Serves 4-5.

Spanish Rice

2 Tbsp. oil
1 1/2 c. uncooked white rice
2 c. chicken broth
1 c. chunky salsa

Heat oil over medium heat. Mix rice into skillet. When rice browns, stir in chicken broth and salsa. Cover and simmer for 20 minutes.

SWEET Potatoes

4 sweet potatoes

cooking oil

3 Tbsp. sugar

1 1/2 tsp. cinnamon

1/2 c. whipped butter

Preheat oven to 350. Rub oil on the skin of the sweet potatoes and bake them for 45-75 minutes. When they are done, the outside will have darkened and the inside will be soft. You may see liquid from the sweet potato oozing out when it's close to done. As potatoes bake, combine sugar and cinnamon in a small bowl. To serve, slice a sweet potato down the center. Add two tablespoons of whipped butter, and sprinkle some cinnamon/sugar over the top.

Cheesey Garlic Bread

2 Tbsp. shredded cheddar cheese
4 Tbsp. shredded Monterey Jack cheese
4 Tbsp. grated Parmesan cheese
2 tsp. chopped fresh parsley
1/4 tsp. salt
4 Tbsp. butter
1 clove garlic, pressed
1/2 loaf French or Italian bread

Preheat the oven to 450. Combine the Cheddar and Monterey Jack cheese; add the Parmesan, parsley, and salt to the cheese blend. In a large frying pan or skillet, melt the butter over low heat. Add the garlic to the butter. Slice a loaf of French in half, then cut the halves lengthwise through the middle. Take one of the bread portions and press it face down in the pan of butter. The bread will soak up some of the garlic butter. Brush the crust of the bread with butter from the pan while it sits in the pan, face down. Repeat with the other portion of bread. Put the bread on a baking sheet and spread the cheese mixture over the face of the bread. Heat the bread in the oven for 8-10 minutes or until the edges begin to turn brown. Give the bread a quick broil for 1-2 minutes to make it crispier.

Rustic Cheddar Mashed Potatoes

2 lbs. russet potatoes, peeled and diced
1 c. water
1/3 c. butter, cut in small pieces
1/2 - 3/4 c. milk
1 1/4 tsp. salt
1/2 tsp. black pepper
1/2 c. finely chopped green onions
2-3 oz. shredded cheddar cheese

Combine potatoes and water in slow cooker; dot with butter. Cover and cook on High for 3 hours or on Low for 6 hours. Using an electric mixer on medium setting, whip potatoes until well blended. Add milk, salt, and pepper and whip until well blended. Stir in green onions and cheese; cover tightly and let stand 15 minutes to allow flavors to blend and cheese to melt.

Rustic Cheddar Mashed Potatoes

2 lbs. russet potatoes, peeled and diced

1 c. water

1/3 c. butter, cut in small pieces

½ to ¾ c. milk

1 ¼ tsp. salt

½ tsp. black pepper

½ c. finely chopped green onions

2-3 oz. shredded cheddar cheese

Combine potatoes and water in slow cooker; dot with butter. Cover and cook on High for 3 hours or on Low for 6 hours or until potatoes are tender. Using an electric mixer on medium setting, whip potatoes until well blended.  Add milk, salt, and pepper and whip until well blended.  Stir in green onions and cheese, cover tightly and let stand 15 minutes to allow flavors to blend and cheese to melt.