a little of each

A family's cookbook

Mexican Mashed Potatoes March 29, 2013

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:13 pm
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Ingredients

2 Tbl butter

1 medium onion, chopped

2 cloves garlic, minced

2 (20 oz) packages of Simply Potatoes

8 oz sour cream

1 tsp salt

1 tsp pepper

1 (4 ½ oz) can chopped green chiles, drained

2 cups Mexican style shredded cheese, divided

 

Directions

Melt butter in skillet over medium-high heat; add onion and garlic and sauté until tender. Set aside. Microwave mashed potatoes according to directions on package. Put into mixing bowl. Stir in onion mixture, sour cream, salt and pepper. Spoon half the mixture into a lightly greased 11 x 17 baking dish. Sprinkle with half the green chiles and one cup of the cheese. Repeat layering procedure with remaining potato mixture and chiles. Bake at 350 degrees for 20 minutes. Sprinkle with remaining cheese; bake five more minutes. Makes six to eight servings.

 

Mashed Potatoes with Blue Cheese

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:10 pm
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Ingredients

2 lbs red potatoes, unpeeled, cut into 2-inch chunks

2 whole garlic cloves, peeled

1 cup crumbled blue cheese

½ cup 1% milk

2 Tbl chopped parsley

salt and pepper

 

Directions

Boil the potatoes and garlic for 15 minutes. Drain. Combine the remaining ingredients and mash together with the potatoes and garlic, leaving potatoes a bit coarse and chunky. Add salt and pepper to taste.

 

Garlic Mashed Potatoes

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:08 pm
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Ingredients

¼ cup extra-virgin olive oil

4 large cloves garlic, peeled and minced

3 large Yukon gold potatoes

salt and pepper

 

Directions

Place olive oil in a small sauté pan on medium-low heat. Add garlic, cook several minutes or until soft. Remove pan from heat and set aside. Peel potatoes, cut into 1 ½” chunks. Place potatoes in saucepan and cover with cold water. Add 2 ½ tsp salt. Bring to a simmer over medium heat. Cook until fork tender. Drain, reserving 1/3 cup cooking water. Put potatoes and water into bowl. Using a whisk, mash potatoes until smooth. Whisk in garlic and olive oil. Season to taste.

 

The Potato Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 10:00 pm
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 (Also called “Clarita’s potato salad”)

 

Dressing:

2 cups mayonnaise

1 cup sour cream

1 envelope dry Good Seasons Italian dressing

1/8 cup dry parsley OR ¼ cup fresh

¼ cup red wine vinegar

 

Whisk all ingredients thoroughly in a mixing bowl. Cover and refrigerate until needed.

 

Salad:

5 lbs small red or new potatoes

2 hard-boiled eggs, chopped

 

Cut potatoes into quarters. Place in Dutch oven and cover with water. Bring potatoes to a boil and simmer until fork tender. Drain and cool. Peel potatoes, if desired, and cut into bite-size chunks. In a large serving bowl, pour dressing over potatoes and chopped eggs and blend until thoroughly coated. Sprinkle top with paprika. Cover and refrigerate until served.

 

Variation:

Add chopped celery and/or crumbled bacon.

 

Blue Cheese Green Beans

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:51 pm
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Ingredients

2 oz blue cheese, crumbled

3 tsp half and half

2 tsp white wine vinegar

1 tsp grated Parmesan cheese

½ tsp oregano

¼ tsp coarse ground pepper

1/8 tsp sugar

¼ cup olive oil

1 lb fresh green beans

¼ tsp salt

4 slices bacon, fried and crumbled

 

Directions

Combine one oz blue cheese, half and half, vinegar, Parmesan cheese, oregano, pepper and sugar in blender. Process until smooth. With blender running, add oil in a steady stream until just blended. Set aside. Prepare green beans by washing, trimming and removing strings. Steam until tender; drain. Arrange beans on a serving platter. Sprinkle with salt and pepper. Pour blue cheese dressing over beans. Top with remaining crumbled blue cheese and bacon.

 

Artichokes with 10-Second Hollandaise

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:47 pm
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Ingredients

4 artichokes, stems trimmed and lower leaves removed

1 Tbl hot water

3 egg yolks

¾ cup melted butter

4 Tbl. lemon juice

1 Tbl prepared mustard (optional – Jen does not use)

 

Directions

Bring water to a boil and gently place in artichokes. Artichokes are done when a fork can be inserted easily into the base of the choke. To prepare sauce, heat a blender by pouring hot water in it. Remove all but one tablespoon of the water. Add yolks and turn on blender. While blending, slowly add melted butter. Toss in remaining ingredients and fully blend. Serve immediately with artichokes.

 

Fresh Corn Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 9:39 pm
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corn salad

 

A wonderful summertime recipe when corn is in season. Tomatoes, black beans, and red peppers are all good additions.

Ingredients

5 ears corn, shucked

½ cup small-diced red onion (1 small onion)

3 Tbl cider vinegar

3 Tbl olive oil

½ tsp kosher salt

½ tsp freshly ground black pepper

½ cup chiffonade fresh basil leaves

Directions

In a large pot of boiling salted water, cook the corn for three minutes until the starchiness is just gone. Drain and immerse it in ice water to stop the cooking and to set the color. When the corn is cool, cut the kernels off the cob, cutting close to the cob. Toss the kernels in a large bowl with the red onions, vinegar, olive oil, salt and pepper. Just before serving, toss in the fresh basil. Taste for seasonings and serve cold or at room temperature.

 

Chile Rellenos

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:05 pm
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Ingredients

8 green chile pods (may used canned)

8 pieces of string cheese, mozzarella or cheddar twist

1 cup fresh or frozen corn

2 eggs, beaten

½ cup flour

 

Directions

Cut the chiles ½” from the top and remove the seeds. Be careful not to tear the pod. Fill with 1 string cheese and then add corn to the cavity until full. Roll chile pod in beaten eggs and dredge in flour. Cook in a hot skillet with an 1/8” layer of oil. Fry each side until brown. Try to flip only once. Blot with paper towels to remove excess oil. Best served with mashed potatoes.

 

Marinated Mushrooms

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:03 pm
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Ingredients

2 lbs fresh mushrooms

¼ cup lemon juice

½ cup cider vinegar

2 Tbl green onion, chopped

2 Tbl garlic, minced

1 Tbl fresh parsley, chopped

½ tsp salt

½ crushed red pepper

¼ tsp oregano

 

Directions

Cover mushrooms with water in a large Dutch oven or saucepan; add lemon juice, stirring well. Bring to a boil. Reduce heat and simmer for one minute. Drain. Combine vinegar and remaining ingredients, stirring well. Pour marinade over mushrooms and toss lightly. Place mushroom mixture in a shallow, covered container. Refrigerate for 24 hours.

 

Cucumber Salad

Filed under: Fruits and Vegetables — alittlemoreofeach @ 3:01 pm
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Ingredients

4 cucumbers, peeled and sliced thinly

1 onion, peeled and sliced thinly

¾ cup sugar

½ cup water

1 cup white or cider vinegar

½ Tbl dried dill

 

Directions

Mix onion and cucumber together and set aside. Bring to a boil the sugar, water, white vinegar and dill. Pour over the cucumbers and onions and chill.

 

Variation:  No onions! -Jennifer, Katie, Ken