Onion Mashed Potatoes

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Onion Mashed Potatoes
Amped up mashed potatoes with shallots and leeks.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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.
  2. Melt butter in a skillet over medium-high. Add leeks; saute 5 minutes. Stir leek mixture into potato mixture (do not wipe out skillet).
  3. 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 fromĀ Cooking Light

Queso Dip

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Queso Dip
Fast, easy dip for a party or gathering.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. 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 fromĀ The Complete Savorist

Fettuccine with Tomato-Cream Sauce

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Fettuccine with Tomato-Cream Sauce
Pasta dish that's so creamy and delicious you won't miss the meat.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Cook pasta in boiling salted water until noodles are al dente. Drain pasta, reserving 1 1/3 cups pasta cooking water.
  2. 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.

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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
0
Ingredients
Mango Slaw
Chipolte Crema
Course Main Dish
Cuisine Seafood
Prep Time 25 minutes
Cook Time 20 minutes
Servings
0
Ingredients
Mango Slaw
Chipolte Crema
Instructions
  1. 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.

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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
Polenta
Course Main Dish
Prep Time 30 minutes
Cook Time 45 miuntes
Servings
people
Ingredients
Ragout
Polenta
Instructions
  1. 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.