Onion Mashed Potatoes

Amped up mashed potatoes with shallots and leeks.

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Servings

Ingredients

1 1/2 lb yukon gold potatoes peeled and cubed
1/2 cup chicken stock
1/4 cup half and half
1 1/2 oz cream cheese softened and cut into pieces
3/4 tsp salt
1/4 tsp pepper
1 1/2 Tbsp butter
1 cup leeks chopped
1 1/2 Tbsp canola oil
1/2 cup shallots sliced

Instructions

Bring potatoes to a boil in a large Dutch oven filled with water. Reduce heat to medium; simmer 20 minutes or until tender. Drain; return potatoes to pan. Add chicken stock, salt, and pepper; mash to desired consistently.
Melt butter in a skillet over medium-high. Add leeks; saute 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
Return skillet to medium-high. Add oil and shallots; cook 3 minutes or until shallots are browned and browned and crisp. Spoon mashed potatoes into a serving dish. Top with crispy shallots. Enjoy!

Recipe Notes

Recipe adapted from Cooking Light

Queso Dip

Fast, easy dip for a party or gathering.

Servings

Ingredients

1 8 oz cream cheese at room temperature
2 10 oz diced tomatoes with green chilies
1 15 oz can chili con carne
3 Tbsp diced green chilies
2 cups cheddar grated
2 Tbsp milk may need more depending on desired consistency

Servings

Ingredients

1 8 oz cream cheese at room temperature
2 10 oz diced tomatoes with green chilies
1 15 oz can chili con carne
3 Tbsp diced green chilies
2 cups cheddar grated
2 Tbsp milk may need more depending on desired consistency

Instructions

In a skillet on low heat, begin to melt the cream cheese. Once the cream cheese has begun to melt, add the chili, stir frequently. Increase the heat to medium. Once the cream cheese has melted into the chili add the diced tomatoes and green chilies. Mix well. By the handful add the cheddar. Stir constantly and continue to add the cheese. Once the cheese has been incorporated into the dip, begin to add the milk, a couple tablespoons at a time until it has reached the desired consistency. Serve with chips. Enjoy!

Recipe Notes

Recipe adapted from The Complete Savorist

Fettuccine with Tomato-Cream Sauce

Pasta dish that's so creamy and delicious you won't miss the meat.

Servings

Ingredients

1 lb fettuccine
1 Tbsp olive oil
3 Tbsp garlic coarsely chopped
28 oz crushed tomatoes
3 oz cream cheese
1/4 cup kalamata olives chopped
1/4 tsp crushed red pepper
1/4 cup fresh basil coarsely chopped
1/3 cup Parmigiano-Reggiano cheese shaved

Servings

Ingredients

1 lb fettuccine
1 Tbsp olive oil
3 Tbsp garlic coarsely chopped
28 oz crushed tomatoes
3 oz cream cheese
1/4 cup kalamata olives chopped
1/4 tsp crushed red pepper
1/4 cup fresh basil coarsely chopped
1/3 cup Parmigiano-Reggiano cheese shaved

Instructions

Cook pasta in boiling salted water until noodles are al dente. Drain pasta, reserving 1 1/3 cups pasta cooking water.
Heat olive oil in a large skillet over medium heat. Add garlic, cook until fragrant. Stir in 1/4 tsp. salt and tomatoes. Cook 3 minutes, stirring occasionally. Stir in reserved pasta water, bring to a boil. Add cream cheese, stir until smooth. Add pasta, olives, and red pepper, cook 3 minutes, tossing to coat. Top each serving of pasta with basil and cheese. Enjoy!

Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Cream

Original recipe found on Half Baked Harvest.

Cuban Fish Tacos with Citrus Mango Slaw and Chipolte Lime Crema

This light and flavorful taco recipe is a must try.

Course

Main Dish

Cuisine

Seafood

Prep Time

25 minutes

Cook Time

20 minutes

Servings

Ingredients

1 lb salmon
2 tbsp olive oil
1 lime squeezed
1/4 c orange juice
2 green onions sliced
3 garlic cloves minced
1/4 tsp paprika
1/2 tsp cumin
salt and pepper to taste
1 pkg corn tortillas

Mango Slaw

1 graperfuit peeled, pith removed and diced into bite sized pieces
1 blood orange peeled, pith removed and diced into bite sized pieces
1 mango diced
1/2 jalapeno seeded and minced
1 lime squeezed
1/2 c red cabbage shredded
salt to taste

Chipolte Crema

4 oz cream cheese softened
1/4 c crema
1 can chipolte chilies adobo I used 3 peppers and some sauce from the can
2 tbsp buttermilk
1/2 lime squeezed
salt and pepper to taste

Course

Main Dish

Cuisine

Seafood

Prep Time

25 minutes

Cook Time

20 minutes

Servings

Ingredients

1 lb salmon
2 tbsp olive oil
1 lime squeezed
1/4 c orange juice
2 green onions sliced
3 garlic cloves minced
1/4 tsp paprika
1/2 tsp cumin
salt and pepper to taste
1 pkg corn tortillas

Mango Slaw

1 graperfuit peeled, pith removed and diced into bite sized pieces
1 blood orange peeled, pith removed and diced into bite sized pieces
1 mango diced
1/2 jalapeno seeded and minced
1 lime squeezed
1/2 c red cabbage shredded
salt to taste

Chipolte Crema

4 oz cream cheese softened
1/4 c crema
1 can chipolte chilies adobo I used 3 peppers and some sauce from the can
2 tbsp buttermilk
1/2 lime squeezed
salt and pepper to taste

Instructions

Combine Olive oil, lime juice, oj, garlic, green onions, paprika, cumin, salt and pepper. Mix well and pour over fish. I marinated for an hour. While marinating, combine the slaw ingredients and mix well. I used my hands to mix so I could make sure everything was coated nicely. Using a food processor mix the crema ingredients and blend well. Cook the fish on stove top with a little olive oil in pan. Takes 15-20 minutes. To assemble. Warm your tortillas, place fish on tortillas. Top with slaw and crema

Ragout of Mushrooms with Creamy Polenta

Recipe originally found in Southern Living Christmas At Home Magazine.

Ragout of Mushrooms With Creamy Polenta

This sounds and looks like a fancy dish and while it is rich and flavorful, it is a easy dish to put on a table whether for you or for entertaining purposes.

Course

Main Dish

Prep Time

30 minutes

Cook Time

45 miuntes

Servings

people

Ingredients

Ragout

1 c shallots thinly sliced
3 garlic cloves minced
1/4 c olive oil
2-8 oz sliced baby portobello mushrooms
2 3.5oz shitake mushrooms stemmed and sliced
1/2 c port
1 c chicken broth *I used vegi
4 tbsp parsley chopped
1 1/2 tbsp thyme fresh
4 tbsp butter
salt and pepper to taste
1 c Parmesan cheese

Polenta

7 c broth I used vegi
2 c polenta
1-8oz cream cheese

Course

Main Dish

Prep Time

30 minutes

Cook Time

45 miuntes

Servings

people

Ingredients

Ragout

1 c shallots thinly sliced
3 garlic cloves minced
1/4 c olive oil
2-8 oz sliced baby portobello mushrooms
2 3.5oz shitake mushrooms stemmed and sliced
1/2 c port
1 c chicken broth *I used vegi
4 tbsp parsley chopped
1 1/2 tbsp thyme fresh
4 tbsp butter
salt and pepper to taste
1 c Parmesan cheese

Polenta

7 c broth I used vegi
2 c polenta
1-8oz cream cheese

Instructions

For the ragout: Saute Shallots and garlic in oil. About 2 minutes. Increase heat slightly and add both the mushrooms. Cook for about 5 minutes. Add port, cook 2 minutes. Add in the broth, parsley, butter, thyme and salt and pepper. Simmer until thickened. 5 - 10 minutes depending on how much heat you have on. Polenta: Bring 6 c broth to light boil in dutch oven. Slowly stir in polenta. Reduce heat and cook on low. Stir frequently, it will lump if left. Polenta will begin to thicken, don't let it boil. Stir in the cream cheese. This will become creamy. Cover and keep warm. To assemble put polenta on plate or bowl. Add some of the mushroom ragout and top with parmesan. You can save time by just getting sliced mushrooms. I have used several different types including the big portbello which I just cut into sections.