Rosemary Mashed Potatoes

Mmm... Mashed. Potatoes. Say it with me now. "Mmm..Mashed Potatoes." I just love mashed potatoes. The ultimate comfort food. Who can disagree? I mean, really? Mashed potatoes are most likely the healthiest best vegetable ever. Here is how I see it: You've got the starch, the peels, the cream, butter, more cream.. Oh wait, cream and butter are not veggies are they? Huh! Who knew?! ;) Well regardless, these potatoes are special. Yes, special. They have something wonderfully naughty in them... CREAM CHEESE! Yes, loaded with cream cheese, butter and more cream. Leave the peels in for added health, or leave them out and be, yes that's it... naughty!

Rosemary Mashed Potatoes
Serves:4-6

Ingredients: 
2lbs Red Potatoes ( Yukon Gold is best but I much prefer red potatoes) 
1/2 cup Butter 
4 oz Cream Cheese, softened 
1/4 cup (up to 1/2 cup) Half-and-Half 
Lawry's Seasoned Salt , to taste
Black Pepper, to taste
Dash of Garlic Powder
1 tsp Dried Rosemary, more for topping


Directions:
Peel and quarter the potatoes. Bring a large pot of water to a simmer and place potatoes in the pot. Bring to a boil and cook for about 30 min, or until fork tender.
Drain the potatoes and return to the pan.
Over low heat, begin to mash the potatoes using a potato masher. Allow all steam to escape. Add the butter, cream cheese and half and half. Mash some more. Season with seasonings. Taste check.
Transfer to a baking dish and top with butter pats. Bake @ 350 degrees until heated through and golden on top. Season with more dried rosemary. *Gush*

Mexican Stuffed Peppers

 

Stuffed Peppers always bring me back to weeknights on Salem Road. Everyone gathered around the picnic style kitchen table. Chaos. Dance classes. Homework. The whole deal. Sigh. I have probably only eaten Stuffed Peppers a handful of times, but how much cuter can it get? Am I right or am I right? Spicy rice stuffed inside a bell pepper, loaded with creamy melty cheese goodness. Now I admit, as a child I did not eat the actual pepper, I think the first time I ate the pepper was when I made it this go around. I would like to just say that I'm sure I didn't eat it to preserve it's cuteness, that's just the kind of girl I am. But who am I kidding, what kid likes bell peppers? Ew! But, I was sure missing out! Did you eat the pepper? Disclaimer: I would have preferred to use red bell peppers, but the grocery store was out for like ever!

Mexican Stuffed Peppers

Serves: 4

Ingredients:

4 Red Bell Peppers

1 tbsp Olive Oil

1/2 Onion, diced

2 cloves Garlic, minced

1lb Ground Turkey

2 Chipolte Peppers in Adobo Sauce, diced

1 15oz can Diced Tomatoes

1 1/2 cups White Rice (I used Minute Rice)

1 cup Chicken Broth

1/2 cup Chopped Cilantro

Salt and Pepper, to taste

Ground Cumin, to taste

Chili Powder, to taste

Shredded Cheese

Directions:

Preheat oven to 375 degrees.

Cut the tops of the peppers off and remove the insides. Set aside.

Heat oil in a large skillet over medium heat. Saute the onions and garlic for 3 min. Add the ground turkey and mix to break it up and combine. Let cook over medium heat until done. Season with salt and pepper. Drain grease.

Cook tomatoes and chipolte pepeprs in a large pan. Let come to a simmer. Add in the rice. Begin to pour in the chicken broth, start with about 1/2 cup. Cover with lid and remove from heat. Let stand for 5 min, or until rice has soaked up the liquid. You may need to add more broth.Add cilantro. Stir to combine.

Add the rice mixture to the meat and season with cumin and chili powder. Spoon mixture into the bell peppers. Top with Monterrey Cheese ( or whatever cheese you have on hand ). Bake at 375, until heated through. Turn the broiler on for the last minute or two to brown the cheese. Top with sour cream and cilantro.

 

Almost Perfect Potato Salad

Ahh, potato salad...
I like potato salad. I do!
And I would eat it in a boat.
And I would eat it with a goat...

And I will eat it in the rain.
And in the dark. And on a train.
And in a car. And in a tree.
It's so good, so good, you see!

So I will eat it in a box.
And I will eat it with a fox.
And I will eat it in a house.
And I will eat it with a mouse.
And I will eat it here and there.
Say! I will eat it ANYWHERE!

So, you see, I'm quite the fan. Now the reason I call this Almost Perfect Potato Salad, is because it is just that. Almost. See, my mom's potato salad is the only truly perfect potato salad in existence. And since we all know she does not "have" recipes for anything... I am left to my own devices to attempt to replicate. I think it comes pretty close.

Almost Perfect Potato Salad
Serves: 10

Ingredients:
2 lbs  Red Potatoes ( about 6 medium)
1 1/4 cup Mayo ( Miracle Whip works well too)
1 tbsp Mustard
1/2 tsp Salt
1/4 tsp Pepper
1/3 cup Diced Green Pepper
1/3 cup Chopped Onion
Relish, to taste
6 Hard Boiled Eggs, chopped
Paprika
Dill

Directions:
Boil the eggs. To do so, place in pan and cover eggs with water, about an inch. Bring to a boil and allow to boil for about 3-5 min. Remove from heat and cover. Allow to sit for 15 min. Drain water and let eggs cool. Peel and chop. Set aside in fridge.
Place potatoes in a medium saucepan and cover with water. Bring to a boil, and reduce heat to low. Simmer for 25 min or until potatoes are fork tender. Drain well and let cool. Peel and cube. Set aside to cool in fridge for a few hours, if time allows.
To prepare the dressing, combine mayo, mustard, salt and pepper in a large bowl. Add in the green pepper, onion and relish. Add the potatoes and eggs. Add a sprinkle of dill. Toss to coat. Cover and let chill in fridge for a few hours. Season with paprika. Serve cold.

Lion House Rolls

Have you ever had the torture pleasure of walking into the Deseret Book Store and being overcome by the wonderful aromas from the bakery? I must admit, I do get a little weak in the knees and my tummy starts to growl. I can't help it. It smells like Heaven. If Heaven had a smell, I'm sure that would be it. What is the culprit of this heavenly aromatic scent? Lion House Rolls! You, me and the rest of the world can now enjoy these warm, buttery babies from the comfort of our own home! And of course with the self satisfaction that we made them ourselves.

Lion House Rolls
About 40 rolls

Ingredients:
2 cups Warm Water 
2/3 cup Non Fat Dry Powdered Milk 
2 tbsp Dry Active Yeast
1/4 cup Sugar 
2 tsp. Salt 
1/3 cup Butter 
1 whole Egg 
5-1/2 cups All-purpose Flour 
Butter, Melted, For Brushing On Rolls

Directions:
In your mixer combine water and dry milk. Stir until dissolved. Add yeast, sugar, salt, butter, egg and 2 cups flour. Mix on low speed until wet, then for 2 minutes on medium speed. Add 2 more cups flour, and mix on low speed until ingredients are wet, and 2 minutes on medium speed. Add remaining flour (You may only need the 1 cup.)
Once combined, knead until smooth and elastic. Place dough in an oiled bowl. Turn over once so dough is covered with oil. Cover with warm damp towel, and let rise in a warm place until double in size.
Place dough on floured surface. Roll out dough, and brush with melted butter. Cut rolls into desired shape and size. **Stretch each roll and flip dough with buttered side on the inside.** Place on a greased or parchment paper lined baking pan. Let rise in warm place until rolls are doubled in size. Bake at 375 degrees for 15 to 20 minutes or until browned. Brush with melted butter while hot. Best if served warm.
Check out this video tutorial for flipping the dough.

Basic Pizza Dough

"Nothin Beatsa Pizza. Pizza, Pizza!" Every time I think of pizza, I think of that little fat man in the toga for the Little Caesar's Pizza commercial. Pizza, Pizza. That said, I have never been a big pizza buff. I'm just not that into it. Although, as I explore the culinary world further over the years, I have really begun to like pizza. Pizza, Pizza. For me, it really begins with the crust. You have to have a great crust! Soft, thick and pillowy is the only way to go. Throw your favorite toppings on, and you are set. This is really the best pizza dough, EVER! So quick and so perfect. I guarantee perfection!

Basic Pizza Dough

Yields 2 pizza crusts

Ingredients:

1 1/2 cups Warm Water

1 tsp. Dry Active Yeast

1 tbsp. Honey, warmed

4-5 cups All Purpose Flour

1/2 cup Olive Oil, scant

1 tsp. Salt, scant 

Directions:

Mix together the water, yeast and honey. Let sit for about 5 min. 

In the bowl of an electric mixer, combine flour, oil and salt. Pour in the water/yeast mixture. Combine. Knead until smooth and elastic. Add flour as needed.

Let rise in an oiled bowl, in a warm dark place for about 1 hr or until doubled in size.

When doubled, turn out onto a floured surface. Divide dough into 2 and form crusts as desired. 

Top with desired toppings. Bake @ 400 degrees for about 12-14 min.

Creamy Chicken Enchiladas

Happy Cinco de Mayo! I'm sure you screens are being blasted with a million Mexican recipes today, so let me just say that I am happy to be your millionth and one! These enchiladas are so yummy. Don't be fooled by the list of ingredients, because they really are a cinch to make. Serve with some Mexican Rice and Beans, and of course a sombrero! Ole!?

Creamy Chicken Enchiladas
Serves:6

Ingredients:
2 Large Chicken Breasts, cooked and shredded
 2 cups Reserved Chicken Broth
3 tbsp Canola Oil, divided 2 and 1
12 Corn Tortillas
1 Onion, Diced
2 4 oz cans Green Chiles, chopped
1 Jalapeno, Seeded and Finely Diced
1 tsp Paprika
1/2 cup Heavy Cream
2 Tbsp Butter
2 Tbsp Flour
16 oz Sour Cream
1 1/2 cups Colby Jack Cheese, Shredded
1 cup Sharp Cheddar Cheese, Shredded
Cumin, to taste
Cayenne Pepper, to taste
Cilantro for Garnish

Directions:
Heat canola oil in a small skillet over medium-high heat. Fry tortillas for about 15- 20 seconds. Place tortillas on a paper towels lined plate to drain.
Heat 1 tablespoon canola oil in separate skillet over medium heat. Add onions and jalapenos and saute for 1 minute. Add cooked chicken, 1 can of the green chilies, and 1/2 teaspoon paprika. Stir together. Add 1/2 cup chicken broth and stir. Add cream and stir, when mixture begins to bubble, turn off and remove from heat.
In a medium sauce pan, melt butter and add in flour. Whisk together and cook over medium heat for one minute. Pour in 1 1/2 cups chicken broth. Whisk together and cook for another minute or two. Stir in the other can of chilies. Reduce heat, then stir in sour cream. Add cheeses and stir to melt. Add 1/2 teaspoon paprika, cumin and cayenne pepper.
To assemble, spoon chicken mixture on top of tortillas, one by one. Top with plenty of cheese and roll up. Place seam side down in a 9 x 13 casserole dish.
Pour cheese mixture all over the top of the tortillas. Top with extra cheese if you’d like, then bake at 350 degrees for 40 minutes. Sprinkle generously with chopped cilantro.
Serve with picante sauce, if desired.

Frickin Crispy Fried Chicken

There is something to be said about growing up in the South. I don't know if it is the welcoming Southern hospitality. Or the Southern grace and charm. Maybe it's just the Gin or the heat. Whatever it is, it becomes deeply rooted into who you are and what you will become. You cannot shake it. It will follow you. Yes, follow you, even as far west as Utah. I miss home. I hope to one day be back in the south land. The Carolinas would be nice. So picture this; Hot summer day, crsipy buttermilk fried chicken with potatoe salad and crunchy cole slaw, alongside a cool glass of sweet tea. Wait, isn't that a Kenny Chesney song? Oops. Well, try this chicken tonight and you too will feel like you came straight off the set of a country music video.

Frickin Crispy Fried Chicken
Serves: 2-4

Ingredients:
6 Chicken Drumsticks, rinsed clean and patted dry
Buttermilk for soaking
Flour for dredging (about 1 cup, maybe more)
Cayenne Pepper, to taste
Seasoned Salt, to taste
Canola Oil, for frying.

Directions:
Rinse and dry the chicken. Place in a large bowl, and pour in enough buttermilk to cover the chicken. Toss to coat evenly.At this point you can add in your favorite hot sauce to the mix. Cover and allow to sit for at least 15 min. The longer you allow the chicken to soak, the better.
Ready to fry? Let's do this. Heat a large skillet over medium heat with about 1-2 inches of oil. Oil is hot enough when oil sizzles and splatters when water is flicked at it. Find a shallow pan, and combine the flour and seasonings. Add in a little of the buttermilk from the chicken mixture for better coating. Mix with a fork. With one hand, remove the chicken from the bowl and place into the flour mix. Coat with the opposite hand, using a fork to assist you if you need to. Lay it on there good. (I find that I need to mold it on there sometimes to coat it well enough.) Remove from pan and place on wire rack to sit until all chicken is coated. Repeat with the rest of the chicken, adding more flour and buttermilk as needed. Fry the chicken in batches of 3 about 8 min per side. Remove to a paper towel lined plate to soak if the excess grease. Serve with Perfect Potatoe Salad to ensure true nostalgia.

Chicken in Mushroom Wine Sauce

I bought some cooking wine. Am I late to the game? Maybe. See, I didn't want to have actual wine in my house, for fear that I may just down the entire bottle while listening to The City of Angel's soundtrack or something ( Meg Ryan has that effect on people), instead of using it for culianry purposes. This would not be a good idea. So cooking wine would be the next best thing. Turns out it really does bring an amazing flavor to food. As far as mushrooms and wine go... Forget About It! First entree on the list was this savory entree, Chicken in Mushroom Wine Sauce. Try not to pass out.

Chicken in Mushroom Wine Sauce
Serves: 4

Ingredients:
4 small or 2 large Boneless Chicken Breasts (cut the 2 large into 4 smaller pieces)
Salt and Pepper, to taste
1 1/2 tbsp Olive Oil
1 lb Sliced White Mushrooms
2-3 cloves Garlic, minced (to taste)
1/3 cup White Cooking Wine or Sherry
1 cup Reduced Sodium Chicken Broth
15 oz can Medium Artichoke Hearts, squeezed dry
1/2 cup Heavy Cream
1/4 cup Grated Parmesan ( pre-packaged is fine)
Fresh Parsley, chopped
8oz Rotini Pasta, cooked and drained

Directions:
Begin by cutting the chicken into the desired size. Salt and pepper, to taste, both sides.
Heat olive oil in a large skillet over medium-high heat. Brown the chicken for 1 minute on each side. Remove from skillet.
Turn heat down to medium. Add the mushrooms and garlic to the pan. Sautee for a minute or two. Pour in the cooking wine, and cook until the liquid evaporates.
Pour in the chicken broth and stir. Add the chicken back to the pan along with the artichokes. Cover with lid and cook over med-low heat for 20-30 min or until chicken is cooked through. You may need to add more broth as it cooks.
Cook the pasta now.
When chicken is cooked, remove from pan. At this point you can diced the chicken into bite sized pieces for easier eating. Pour in the heavy cream and parmesan cheese. Stir to combine. Throw in some parsley, and stir. Add the chicken back into the pan and cover with lid and simmer until sauce thickens.
Add pasta to a serving dish and top with entire contents of pan. Top with extra parsley and parmesan cheese. Serve with Buttery Breadsticks.
*Note, I left my chicken pieces whole for presentation, but diced them when I actually served the dish.

Snickerdoodle Cake

So I should probably explain my obsession with Snickerdoodles, because you will likely hear, read multiple posts for these spicy little babies over time. See, it is not so much about the taste. While they are yummy; I would eat just about any cookie on God's green earth. It's more about the memories and aromatic scent these beauties leave lingering in the air. When I was little, living on Salem Rd, my brother Josh and I would park ourselves in front of the oven to watch the Snickerdoodles rise as my mother would bake them. Everytime I see, smell, eat, even THINK of Snickerdoodles, I will always remember those times. This cake is a recreation of the best, and my FAVORITE cookie. Your house will smell amazing, so be sure to invite company over as it bakes.

Snickerdoodle Cake
Serves:8-12

Ingredients:
2 tsp Ground Cinnamon
1 cup White Sugar
2 1/2 cups Flour
1 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 cup Butter, softened
1 cup White Sugar
1 cup Brown Sugar
3 eggs,  room temp
2 tsp Vanilla Extract
16oz Sour Cream

Directions:
In a small bowl, combine 1 cup of sugar and 2 teaspoons of cinnamon; mix well.  Preheat oven to 325 degrees.  Generously spray a 9-inch Bundt pan with cooking spray, being careful to cover all the nooks and cranies, as well as the center tube. Gently dust the entire inside of the pan with about 1/3 cup of the cinnamon and sugar mixture, set the rest aside.

Sift the flour, baking powder, baking soda and salt together. Set aside. Beat the butter on medium speed for one minute or until fluffy. Add the white sugar and mix for 3 minutes, until light and fluffy. Scrape down the bowl and blade and add the brown sugar. Mix for 2 minutes until the mixture is light brown and uniform in color. Add the eggs one at a time, beating well after each addition. Stir in the vanilla. Add the flour mixture alternately with the sour cream; beat well.  Spread half of the batter into the prepared pan. Sprinkle with 1/2 of the remaining cinnamon sugar mixture Spread the rest of the batter into the pan and sprinkle any remaining sugar mixture over the top. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before inverting onto a wire rack to cool completely.
Best when served warm.
Note: You could eat this for breakfast... I'm just saying.