ROASTED GARLIC ROSEMARY CHEESE POTATOES

I threw these potatoes together on the fly last week for my book club dinner. They turned out to be pretty darn yummy! I love anything with roasted garlic (click here for a roasted garlic tutorial). I've had a few friends call for the recipe, so I thought I better get it posted.

So here ya go ladies...this is because I love you so much!!


ROASTED GARLIC ROSEMARY CHEESE POTATOES
(Mindi Original)

5 lb.s russet or Yukon Gold potatoes; peeled and cut to 1 inch cubes
salt
1 oz. fresh rosemary; rough chopped
8 oz. cream cheese; softened
1/2 C. butter (1 stick); softened
1 C. heavy whipping cream
2 heads roasted garlic
1 C. Parmesan cheese
1 C. mozzarella cheese

1. Place the cut potatoes into a large stock pot along with the rosemary. Fill the stock pot with water to cover the potatoes by about 1 inch. Salt the water with enough salt that the water taste a little like sea water.
2. Bring the water to a boil and allow the potatoes to cook for about 15 minutes or until the potatoes are fork tender.
3. Drain the water, leaving the potatoes and Rosemary in the pot.
4. Roughly mash the potatoes with a hand masher.
5. Add the cream cheese, butter, cream, and roasted garlic. Continue to mash until everything is well incorporated. (You can mash the potatoes to the consistency of your choice. I like mine to be a little lumpy, but if you're not a big fan of lumps you can use an electric mixer or potato ricer to get the potatoes as smooth as possible.)
6. Now gently stir in the cheeses.
7. Scoop the potato mixture into a 9x13 pan or casserole dish. Bake in the oven at 350 for 20-30 minutes and serve immediately.

8. If you want to make the potatoes ahead of time and cook later, cover with plastic rap and store in the refrigerator. When you're ready, bake at 350 for 45 minutes.

HOMEMADE REFRIED BEANS

If you live here in Utah, you're most likely familiar with Cafe Rio. It's a fresh Mexican restaurant that has very yummy food. Well the first time I ever ate at a Cafe Rio, I made the mistake of asking them if they had refried beans. I love refried beans! The response I got from the cute guy behind the counter was, "Miss, (I was a miss back then) If you had any idea what happens to the poor pinto bean in order to make it refried...you'd never eat refried beans again."

Honestly I'd never given the process of making refried beans much thought. But as I looked into it, most refried beans sold in stores and served in a large majority of your favorite Mexican restaurants, are loaded with fat or lard. I think that's what my Cafe Rio friend was talking about.

Well, needless to say I eventually came up with my own homemade refried beans. These do not contain lard and are full of flavor. They're also rather easy to make. I use this recipe to make all kinds of meals, dips, and side dishes. Some favorites include, tostadas, bean and cheese burritos, or 7 layer dip. But as I mentioned before, I love refried beans, so a big bowl topped with cheese works for me too.


HOMEMADE REFRIED BEANS
(Mindi Original)

2 cans Pinto Beans; drained and rinsed
2 T. butter
1-2 cloves garlic; minced
1 small can green chili's
1 T. fresh ground pepper
3/4 C. chicken stock

1. In a large sauce pan, melt the butter over medium heat. Add the garlic and cook for a 2 minutes until the garlic is soft.
2. Add the beans, green chili's, pepper and chicken stock. Turn the heat up to high and bring to a boil.
3. Turn the heat back down to medium and allow to simmer/boil for 10 minutes, or until the stock has reduced by half.
4. Take off the heat and blend, using an immersion blender, food processor, or stand blender. You can blend as much as you like, either making the beans very smooth, or leaving chucks of bean etc.

EASY MAC & CHEESE

When I think about an easy lunch for my toddler I often go straight for the "blue box". It's a staple in most pantry's or food storage and a go-to favorite of mom's everywhere. But...

Recently I've changed my tune and I'm hoping to change yours too. This recipe, start to finish, takes no more time, is a lot healthier, and way yummier for mom's and kiddo's alike. You will have to dirty one additional pot, and grate your own cheese. But these simple steps, I promise not more time consuming, will be sooooo worth it!


EASY MAC & CHEESE
(Mindi Original)

1 T. butter
1 T. flour
1/2 C. chicken stock
1/2 C. whole or 2% Milk
1-2 C. sharp cheddar (or cheese or combination of cheese's you like*)

salt & pepper to taste

1/2 lb. pasta of choice

1. Cook the pasta according to package directions.

2. While the pasta is cooking make the cheese sauce by melting the butter in a sauce pan over medium-high heat. Add the flour to form a rough (paste).

3. Allow the rough to cook for a couple minutes, then add the chicken stock and milk while whisking. Bring to a boil whisking until the sauce reaches a gravy consistency.

4. Add the cheese. Stir until the cheese is melted and the sauce is thick. (Add the cheese about 1/2 cup at a time, until the sauce has the flavor you like.)

5. Season with salt & pepper to taste.

6. Toss the cheese sauce with the pasta and serve immediately.

7. Serves 4.

*You can use any melty cheese you like or even combine cheese for additional flavors. Reese loves the plain cheddar, but when I make this for our family I often use cheddar and Parmesan, or Italian cheese blend.

**As an additional side note, this dish can easily become a meal by adding 1 lb. ground beef, chicken, or even ham.

AUTHENTIC SPANISH RICE

I have always wanted to know how to make authentic Spanish Rice! And I found a great recipe and tutorial over at Or So She Say's! Check it out by clicking HERE!

PARMESAN ZUCCHINI CRISPS

Since we're on the subject of zucchini, I thought I'd share my favorite "simple" preparation for zucchini as a side dish. Sorry there's no after shot, but we gobbled them up so fast that I forgot to take a picture. I'm sure I'll be making them again, before the zucchini season is over, so I'll take a picture then and be sure to give you and update.

Seriously, when these are nice and crispy...I eat them like candy!


PARMESAN ZUCCHINI CRISPS

Sliced zucchini or squash
olive oil
salt & pepper
Parmesan Cheese

1. Lay out the sliced zucchini, drizzle with olive oil, sprinkle with salt & pepper, top with Parmesan cheese.
2. Put under the broiler for about 3-5 minutes or until nice and crispy.

ROMAINE SALAD WITH CREAMY PARMESAN

The red rocks are calling my name. So, wish me luck...I'm off to Moab for 4 days of family fun! I don't know if I've mentioned this before, but Moab is kind of like home to me. My dad grew up in Moab and while I really never had a home town (military bratt...remember), as kids we spent ever summer in Moab visiting my grandparents. I love that town. It's like a blanket of red rocks that comforts my soul. Maybe it's my own childhood memories, or the hundreds of stories my dad has told me about every rock formation, every hill crest, every street corner, and ever bend in the road...I feel like his home town, somehow became mine too. What can I say...it's the true blooded Nordfelt in me! This will be little r's first trip to red rock country and I'm so excited to share my love with her.

Dead Horse Point...one of many favorites in Moab. As kids we used to sit on the edge, just like this. I can remember my mom freaking out while my dad encouraged. I'm so sorry Mom...what were we thinking? The mere thought of little r going anywhere close to the edge, gives me an anxiety attack... But it really is so beautiful!

...so one last side for the week. This super easy salad has recently become a favorite. I like it because it's delicious and full of ingredients that I always have on hand. It may seem kind of plain, but trust me the flavors are bold, zesty, and tangy. If you wish, you could also add some grape tomatoes and croutons. But it's really not necessary.

ROMAINE SALAD WITH CREAMY PARMESAN

(Recipe adapted from Cuisine at Home)

1/4 C. sour cream

1/4 C. grated Parmesan cheese

2 T. mayonnaise

2 T. white wine vinegar

2 T. minced fresh parsley

1/2 t. Dijon mustard

1/8 t. Worcestershire sauce

1/8 t. hot sauce

salt & pepper to taste

8 C. chopped romaine lettuce

1. Whisk together the sour cream, cheese, mayonnaise, vinegar, parsley, Dijon, Worcestershire, hot sauce and salt & pepper.

2. Toss the dressing the the lettuce, just before serving.

3. Serves 4.

GRILLED ZUCCHINI WITH BALSAMIC & CORN ON THE COB WITH HERB BUTTER

That's right...today you get two for the price of one. Mainly because these aren't so much recipe's as they are side dish idea's. We love to grill in summer. It's easy, fast and cuts down on the dishes; my personal favorite!

These are also two great idea's for utilizing your awesome garden harvest or farmer's market finds.

GRILLED ZUCCHINI WITH BALSAMIC

4 Zucchini's; sliced in half

1 T. Olive Oil

1/4 C. balsamic vinegar

salt & pepper

1. Brush the zucchini halves with olive oil and season with salt & pepper.

2. Place on the grill.

3. Baste with balsamic vinegar as you grill.

4. Cook until your desired doneness. I usually cook mine for about 5 minutes. I like them kind of crispy on the outside and nice and juicy on the inside.

BOILED OR GRILLED CORN ON THE COB WITH HERB BUTTER

Corn on the Cob (as many as you want)

Herb Butter (Click for the recipe)

There are a couple different ways you can cook this yummy side.

1. Boil your corn on the cob in water with a couple tablespoons of sugar. The sugar will help draw out the sweetness of the corn. Boil for about 10 minutes.

2. Take the corn out of the water. Using a sharp knife, cut the corn off the cob. I've learned a great trick for cutting corn off the cob...place a small bowl or tea-cup inside a large bowl. Rest your corn on the small bowl and cut. The larger bowl catches all the kernels with a lot less mess.

3. Toss the hot corn with herb butter. Amount will be determined by how much corn you cook. Add to your liking.

You can also grill your corn....

(Sorry I don't have any pictures of this process...hopefully I can explain it in words.)

1. Pull the husks back from your corn, being careful not to pull it completely off.

2. Remove the silk.

3. Lather the corn with herb butter to taste.

4. Pull the husks back over the corn, twisting the top to close.

5. Place the corn straight on the grill and allow to cook for about 15-20 minutes on low heat.

6. When the corn is done, remove the husks and enjoy!

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PASTA WITH HERB BUTTER AND CHEESE

This is going to be a little different week. On Wednesday I'm headed to Moab for our big "Nordfelt" reunion, so I'll only have 3 posts this week. But I have a little something different. It's going to be a week of sides. I've had several friends tell me they've been stumped on side dish idea's lately. So I thought I'd put together a few idea's.

This is something I came up with to utilize the herbs from my garden. It would be a great side dish to grilled chicken, fish or steak.


PASTA WITH HERB BUTTER AND CHEESE
(Mindi Original)

1/2 lb. penne pasta or pasta of choice
2 T. herb butter, or more if you like (see recipe below)
1/2 C. Parmesan or Asiago Cheese; grated

1. Cook the pasta according to package directions; drain.
2. Toss the pasta with the herb butter and cheese.
3. Eat immediately.
4. Serves 4.

HERB BUTTER
(Mindi Original)

1 C. butter; softened (2 sticks)
1/2 C. fresh basil leaves
1/2 C. fresh mint leaves
1/2 C. fresh chives; chopped
1 t. salt
1 t. pepper

1. Place the softened butter in a food processor, along with the herbs, salt & pepper.
2. Blend or pulse until everything is well incorporated.
3. Place the herb butter in an air tight container and place in the refrigerator until you're ready to use.
4. The butter will stay fresh for up to 2 weeks. You can also freeze for up to 6 months.

At least she'll have really good eye's...

My little "r" has decided she loves carrots recently. I don't think I've ever seen someone who can down carrots quite like she can. So I've been serving them as a side dish more these days.

I decided to try something new the other night and it turned out pretty good. Even little "r" approved.


SWEET GINGER CARROTS
(Mindi Original)

4 C. Carrots (either baby carrots or sliced whole carrots)
2 T. butter (to save calories I sometimes use diet butter spread)
1/4 C. brown sugar
2 T. fresh ginger; minced (or 2 t. ground ginger)
salt & pepper

1. Lay the carrots on a large sheet of tin foil, sprayed with cooking spray.
2. Season the carrots with salt & pepper.
3. Lay the butter on top of the carrots then sprinkle with the minced ginger and brown sugar.
4. Wrap the tin foil around the carrots and seal tightly.
5. Roast the tin foil wrapped carrots in a 400 degree oven for 30-40 minutes or until the carrots are cooked through. (Smaller carrots won't take quite as long, and larger carrots may take a little longer.)

Pesto anyone?

Boy has this day gotten away from me. It's already 9 p.m. and I'm wondering where the day has gone. I wanted to hurry and get a recipe posted for the day. I'm so sorry that I'm behind.

This is a new favorite salad. It makes me excited for summer and fresh basil from the garden. I love pesto! This has a unique twist though, the spinach really mellows it out a little. Then the ricotta comes in for the creamy, cheesy goodness. It was so flavorful. Next time I will probably add some grilled chicken and make it a meal.

I hope you enjoy!

Coming later this week...

Roasted Asparagus Ravioli or Roasted Asparagus Pasta

How to boil a perfect egg...for Easter eggs or for my yummy egg salad sandwiches

And a Friday Favorite with an awesome new blog I found.



SPINACH PESTO & RICOTTA PASTA SALAD
(Recipe adapted from Cuisine at Home)

For the Pesto:
1 C. fresh spinach leaves, packed
1 C. fresh basil leaves, packed
Zest of 1 lemon
2 T. lemon juice
2 cloves garlic
½ C. pine nuts
¼ t. red pepper flakes
salt & pepper

For the tomatoes:
1 C. Roma tomatoes, diced
1 T. white wine vinegar
1 T. olive oil
salt & pepper to taste

1 lb. pasta of choice (rottelli, farfali, shells etc…)
1 C. ricotta cheese

1. In a food processor or blender, combine all the ingredients for the pesto and puree to a paste-like consistency. Set aside.
2. In a small bowl, combine all the ingredients for the tomatoes. Stir to combine and set aside.
3. Cook the pasts to aldente; according to package instructions. Drain, rinse and pour into a large mixing bowl.
4. Add to the bowl, the ricotta cheese, and pesto. Stir to combine.
5. Allow to chill in the refrigerator for 30 plus minutes.
6. Serve, topping with tomatoes.

7. Serves 8-10 people.

Friday Favorites - Meet Me in the Kitchen

I came across this simple and tasty recipe the other day at Meet Me in the Kitchen! It's an awesome blog I've been following lately.

I don't know why I never thought of doing this. I've been roasting my brussel sprouts for as long as I can remember, and isn't cabbage just one really big brussel sprout? Well maybe not...but kind of. Anyway, it is absolutely worth a try! I'm almost embarrassed to admit how much cabbage I ate in one sitting.

ROASTED GREEN CABBAGE WEDGES

Click HERE for the recipe. Thanks Mary for sharing!

All things spring...in one salad...

Yesterday really felt like spring! As all our neighborhood kids were out side playing, I actually thought I could smell a hint of chlorine in the air, and the days of swimming pools, barbeque's, popsicles and flip flops seemed so close I could...well...smell it!

So logically I had to post this salad recipe! Ok, so maybe it's not logical to anyone else, but this salad just screams spring to me. Strawberries start to come in season around March-ish and when the grocery stores start to stock them in droves, with the prices plummeting every week...I know that spring in right around the corner.

On a side note, I have to mention that I got this yummy salad recipe from my dear friend Dee VanCleeve. She was my boss when I was in high school and worked my first professional "office" job. Dee took me under her wing and taught me everything I needed to know about business. And in one year she went from being my boss to becoming a dear friend. We kept in touch for almost 13 years, until she passed away from cancer several years ago. She was one classy lady that had a huge impact on my life!

FRUIT & SPINACH SALAD
(Recipe from Dee VanCleeve)

16 oz. fresh spinach
1 ripe avocado; diced
1 pt. fresh strawberries; sliced
2 bananas; sliced
2 green onions; sliced

1/2 C. grated Parmesan cheese

toasted pine nuts (optional)

1. Clean spinach and tear into bite size pieces.
2. Place on 4 salad plates and top with fresh sliced fruit, green onions, & pine nuts
3. Drizzle with poppy seed dressing.

POPPY SEED DRESSING

¾ C. sugar
1 t. dry mustard
1 t. salt
1/ 3 C. red wine vinegar (apple cider vinegar can also be used)
½ small onion; diced
1 C. vegetable oil
2 T. poppy seeds

1. Combine all the ingredients, except the poppy seeds, in a blender or food processor.
2. Blend for 1-2 minutes until well combined.
3. Add the poppy seeds and pulse once or twice.
4. Store in the refrigerator until use.

Like buttered popcorn...

Does anyone watch the show "Ruby"? I love that show. She is an inspiration and just cracks me up. She's the kind of woman I think we can all relate to. While her particular struggle is food addiction and weight, she like most women everywhere just wants to find her spot in the world. She wants to overcome her weaknesses and wants to find love and acceptance. I think she is a brave woman to share her journey with the world.

Anyway, last week was this season opening and she talked about her new found love of Asparagus. She said she eats it while watching movies, instead of buttered popcorn. The visual of that just made me laugh...but not a bad idea. Well I happen to love love love asparagus as well. My siblings and I all love asparagus. We grew up fighting over it at the dinner table. While most kids were arguing over who got the bigger dessert portion, we fought over the even distribution of asparagus spears. I was in heaven when I finally lived on my own, and could eat as much as I wanted!

Unfortunately I now find myself having to share once again. While my husband isn't a big fan...little "r" can eat her weight in asparagus. A girl after my own heart! She's one little person I don't mind sharing with though.

This is one of my new favorite asparagus preparations. Enjoy!


LEMON ROASTED ASPARAGUS
(Mindi Original)

1 bundle asparagus spears, washed with the woody ends removed*
zest of 1 lemon
juice of half a lemon
1 or 2 cloves garlic
2 T. Parmesan cheese
salt & pepper
Pam cooking spray (or olive oil, if you're not concerned with calories)

1. Preheat the oven to 400 degrees. Spray a baking sheet with Pam cooking spray (or olive oil).
2. Lay the asparagus spears on the baking sheet in a single layer. Spray with cooking spray (or olive oil).
2. Sprinkle with lemon zest, and drizzle the lemon juice on top.
3. Using a fine grater, grate the garlic over top. If you don't have a fine grater, just mince the garlic really well and sprinkle on top.
4. Sprinkle with Parmesan cheese and salt & pepper.
5. Roast in a 400 degree oven for 10-15 minutes, depending on the size of the spears. (Be sure and preheat the oven. Do not put the veggies in the oven until it's come up to temperature.)

*When cleaning and removing the woody stems of the asparagus, simply pickup each stem, holding it at both ends bend until the end snaps. The asparagus will naturally brake at the exact point where the end starts to become inedible. Do this with each spear.

Wish me luck...

So my life has been a little crazy this week. Tomorrow is my Studio 5 appearance and I spent over 3 hours tonight prepping and getting everything ready. I've been on TV quite a bit over the years, working in Advertising and Marketing, but I've never done a cooking demo. This should be interesting. I just hope it goes smoothly.

Anyway, It's also been a difficult week, because my Aunt passed away. She had been sick for some time. It's funny how you can think you're prepared for something, but it still feels like a punch in the gut when you finally get that phone call.

I hope you'll all forgive me for taking the rest of the week off, as I'll be headed out of town for the funeral.

I'll leave you with two recipes though. These could either be two side dishes to a fabulous Mexican entree, or like us, you could make the combination of the two a meal in and of themselves.

I know making beans from scratch seems like a lot of work, but really it's not. It just takes some forethought. Once you get them soaking and cooking, it's just a matter of time. No effort.

As for the rice...yum! This is a great option for left over rice from your favorite take out, or you can cook some up just for this dish. It's worth it, I promise!

Enjoy! I'll be back on Monday!


SAVORY BLACK BEANS
(Mindi Original)

4 C. dried black beans
8 C. Water

6-8 C. chicken stock
¼ C. lime juice
1 T. salt
2 t. pepper
2 t. cumin
2 t. chili powder
2 t. garlic powder
1 t. thyme
1 small onion grated, or 2 T. dehydrated onion flakes
2 bay leaves

1. Wash the black beans and put them into a large mixing bowl. Add the water, cover and allow to soak in the refrigerator for 12 hours (overnight).
2. The next morning, drain the beans and wash again. Put into a large stock pot and add the chicken stock.
3. Add all the remaining ingredients and bring to a boil. Allow to rapid boil, uncovered, for about 15 minutes.
4. Turn the heat down to simmer, cover and allow to cook for 4-6 hours or until the beans are tender to your desired taste. (I like mine really tender, so I usually let them cook for about 6 hours.)
5. Serves 6-8 people.
6. Serve with Mexican rice, grilled chicken, or use in a variety of yummy recipes.

CHEESY MEXICAN FRIED RICE
(Mindi Original)

4 C. prepared white rice
1 T. vegetable oil
1 can diced tomatoes with cilantro and lime
1 t. ground cumin
salt & pepper
2 C. shredded cheese (cheddar or mozzarella)

1. In a large skillet heat oil over high heat. Add the rice and cook for 2-3 minutes.
2. Add the tomatoes, cumin, salt and pepper. Cook for 5 minutes or until heated through.
3. Add the cheese, stir until melted.
4. Serve immediately
5. Serves 4-6 people

Ok, I lied...

This could technically be considered a Thanksgiving recipe. Caramel Roasted Acorn Squash would be a delightful substitution for sweet potatoes or yams at the Thanksgiving table. When it comes down to it, they taste very similar. I suppose pretty much all the squashes or sweet potatoes taste the same when drowned in sugar and butter. You could even top with some marshmallows to get the full effect.


CARAMEL ROASTED ACORN SQUASH
(Mindi Original)

2 medium size acorn squash; cut in half and seeded
salt & pepper

4 T. butter; melted

1 C. brown sugar
1/2 C. butter
5 T. corn syrup
1/2 t. salt

1. Preheat the oven to 400 degrees and line a baking dish or large baking pan with tin foil.

2. Place the 4 halves of the acorn squash on the baking pan. Brush each of the squash with butter and salt & pepper to taste.

3. Roast for 45 minutes.

4. Meanwhile, in a medium sauce pan melt the butter. Add the brown sugar, corn syrup and salt. Bring to a boil for 4-6 minutes or until the sauce comes together. Take off the heat and set aside.

5. After 45 minutes, take the squash from the oven pock with a fork all over.

6. Drizzle the caramel sauce over the squash. Be generous.

7. Return the squash to the oven and continue baking for another 15-20 minutes or until the squash is done to your liking.

8. Serve hole or scoop the squash out of each shell prior to serving. Serves about 4 -8 adults (depends how much squash you like).

No Thanksgiving dinner should be without...

Did you know that a traditional Southern Thanksgiving dinner does not include mashed potatoes?? I know...I couldn't believe it either. While serving my LDS mission in South Carolina I discovered this travesty! I'm sorry but in my mind the mashed potatoes make the meal. There is no other canvas sufficient to host the deliciousness of turkey gravy, or to be scooped up with homemade butter rolls.

I did however do my part in the conversion process, and not just to the gospel...but to mashed potatoes. Both years I was in the south I made my own mashed potatoes, and convinced many a southern friend that the Idaho spud should not be left off the Thanksgiving table.

On that note, I thought I would share with you some of my little tricks and tips for making the most heavenly to-die-for mashed potatoes. It's Thanksgiving after all and some of the things I'm very grateful for...salt, butter, cream and the king of all root veggies...the potato!

THE PERFECT MASHED POTATOES

(Mindi Original)

1. First you need 5 lbs. Idaho spuds; washed, peeled, and cut into 1" cubes. Here's the first tip; It's very important that you cut the potatoes as uniformly as possible. This allows for a quick and even cooking time. There are some professionals out there who suggest the best way to cook your potatoes are whole and in their skins. They suggest this because it keeps all the starch in the potato. I however feel like this takes too long and often creates an unevenly cooked potato. The true key is not to over cook the cubed potatoes...but I'm getting ahead of myself.

2. Now that you have 5 lb. prepared potatoes, you want to put them in a large stock pot and add cold water to about 1 inch above the potatoes.

3. This next step is one of the most important...you need to salt the water. You need to add enough salt that the water taste like sea water. Start by adding a couple teaspoons, taste your water and continue to add one teaspoon at a time until the water taste right. Why is this step so important? That is a very good question. Salt is not just added to make food taste salty; salt is a natural food enhancer. It brings out the natural flavors of food. Adding salt to the water allows the salt to penetrate the potatoes with a mild salty flavor as well as enhance the yummyness of the potato. No amount of salt you add after the potatoes are cooked will make up for the loss of salt at this point. After the potatoes are cooked, salt will only make them taste...well...too salty!

4. So now we have perfectly cut potatoes, bathing in a cool bath of salted water. We're off to a good start. Next we need to cook these potatoes over high heat until they begin to boil, then reduce the heat to medium and allow to simmer. Here's the next crucial step. Do not over cook the potatoes. You need to stay right by their side and check them ever few minutes until they are just right. I wish I could give you an exact time, but if varies so much depending on the heat of your stove top and the type of potato you use. They could cook anywhere from 10 minutes to 20 minutes. You want to test them with a fork. They need to be soft when pierced but not too mushy or water logged. You want a nice softness with just the tiniest bit of aldente.

5. When the potatoes are done, take them off the heat immediately and drain the water. In a large mixing bowl add 1 C. of melted butter (2 sticks)...yes I said 2 sticks. I didn't say these would be healthy. Using a hand masher, start mashing the potatoes, while incorporating the butter.

6. At this point you have a decision to make...lumps or no lumps. I love lumps in my potatoes, but if you don't,you'll need to get out your potato ricer and work all the potatoes through the ricer to create a lump free texture. If you don't have or don't' know what a potato ricer is...click here for more info. If you like the lumps, like me, continue to mash the potatoes with the hand masher until all the largest lumps are gone. Then get out your electric hand mixer and get ready to add more calories.

7. Add to the potatoes, heavy whipping cream in 1/2 C. increments, mixing until you reach your desired consistency. (I will often end up adding 1 1/2 C.) Again...these are not healthy. Thanksgiving is the one time a year that I don't hold back the fat in the potatoes.

Ok, I know it's hard to believe, but that's it. Your potatoes should be light fluffy and melt in your mouth. Other's might suggest that you add sour cream or cream cheese, but I'm a simplest when it comes to Thanksgiving mashed potatoes. I just want them to be a beautiful simple canvas for the most incredible turkey gravy.

Hopefully I've done an ok job in explaining this process, but if anyone has any questions, don't hesitate to shoot me an email and I'd be happy to answer anything....because everyone should have delicious mashed potatoes on Thanksgiving!

Crispy Sweetness...

I wish there were some sort of taste sensor that could reach through the computer and allow you to experience just how incredible these yummy roasted veggies are. I love roasting veggies, but I honestly had never tried roasting parsnips and I had never roasted carrots in long strips like this. They were so delicious; crunchy with just the right amount of natural sweetness. I couldn't stop eating them. Even better; my hubby and little "R" were fans as well.

These would be a perfect side dish to any fall meal. I also thought they would be a great healthy Thanksgiving side dish.


CARROT & PARSNIP CHIPS

4-5 large fresh whole carrots
4-5 large fresh whole parsnips
1-2 T. olive oil
salt & pepper

1. Preheat the oven to 400 degrees. Line a baking sheet with tin foil and spray with cooking spray.
2. Cut the carrots and parsnips into long strips about 3 inches long and 1/4" thick.
3. Toss the sticks with olive oil and sprinkle with salt & pepper.
4. Arrange in a single layer on the prepared baking sheet.
5. Roast in the oven for about 45 minutes or until nice & crispy.

Wanna know a secret??

My good friend Michelle used to make this really yummy cold sesame pasta, but she would never give me the recipe. She had gotten it from another friend who owned a catering company. Michelle had promised her she would never give it to anyone.

This brings me to a interesting topic; secret recipes. I don't believe in them. I think recipes are to be shared and passed along. In my mind there is only one reason a recipe should ever be kept secret; if said recipe holder intends on making money with said recipe. But if you don't own a restaurant, plan on publishing a recipe book, or intend on mass producing and marketing the product...for goodness sake people...pass it on!!

Now I understand why Michelle wouldn't give me the recipe, her friend was indeed making money with the recipe.

However, a few years ago I found this recipe in a Martha Stewart magazine. It sounded very similar to the pasta Michelle would make. And sure enough, when I tried it...it's the same exact pasta. I guess it wasn't such a big secret after all.


COLD SESAME NOODLES
(Recipe from Martha Stewart)

16 oz. Japanese noodles (udon or soba) or spaghetti noodles
8 oz. snow peas, slivered lengthwise
1 red bell pepper, cut into long thin strips
½ C. smooth peanut butter
2 garlic cloves
1 jalapeno pepper, seeds removed
¼ C. soy sauce
¼ C. rice vinegar
1/3 C. warm water
2 T. toasted sesame oil
¼ t. salt

1. Cook noodles according to package directions, then rain and rise with cold water.
2. In a large bowl, combine pasta with snow peas and red pepper.
3. In a blender puree peanut butter, garlic, jalapeno, soy sauce, vinegar, water, sesame oil and salt.
4. Pour the dressing over the noodles mix. Toss to coat.
5. Serve chilled or at room temperature.

*This recipe makes a lot of pasta. It says it only serves 4 and I guess if you were eating it as a meal, it would just serve 4. But we usually have it as a side dish and in my opinion it serves about 8-10 people.

I almost forgot...

about Fried Rice, but it has quickly become a fast and easy favorite around here. A few weeks ago on a night that I really didn't feel like cooking something too involved, my husband suggested fried rice. I hadn't made it forever! I forgot how easy and quick it comes together. Especially if you are using left overs. We had some left over rice from a meal earlier in the week and some left over veggies. Dinner was done in mere minutes. And everyone loved it!

It's now on my "go to" list for something quick and easy. Like last Sunday. Again we had left over rice, I threw in some Canadian bacon, fresh snap peas, & my little "R's" favorite regular peas (I know I know...we are pea lovers around here), eggs and whala! Dinner was done! You can mix and match for your favorite combination.


FRIED RICE

3-4 C. cooked rice (white or brown)
2 T. veg. oil (if using bacon, just use the fat from the bacon)
1 C. meat of choice (bacon, ham, chicken, shrimp)
2-3 C. veggies of choice (pea's or snap pea's, broccoli, cauliflower, carrots etc.)
3 eggs
soy sauce to taste

1. Heat 1 T. veg. oil in a large skillet.
2. Add your meat and cook until done. (If you are using left over pre-cooked meat, such as ham or chicken, cook at the same time as the veggies just to heat through.)
3. Add the veggies and saute until cooked to preferred doneness. (I like mine a little al dente.)
4. Add the rice and stir fry until the rice is nice and hot.
5. Crack the eggs right into the skilled on top of the rice. Keep stir frying until the eggs are incorporated and cooked; about 2-3 minutes. Be careful not to over cook.
6. Serve with desired amount of soy sauce.

I'm leaning toward mom!

I saw this recipe in the latest issue of Cuisine at Home. I thought for a second...did Cuisine at Home consult with my mom. We were raised on this dish. Every summer when the garden was in full harvest, we got so excited for potatoes and pea gravy. There's nothing like fresh potatoes and peas, right from the garden.

So I don't know who should really get the credit for this recipe...but I'm leaning toward mom!

POTATOES AND PEA GRAVY

(It's debatable...)

1 lb. red new potatoes or Yukon Gold potatoes; cut into 1-inch chunks

2 T. butter

2 T. flour

2 C. milk

2 C. frozen peas; thawed

1 t. sugar

salt & pepper to taste

1. Boil potatoes in a sauce pan in salted water until they are tender.

2. Drain and set aside; keep warm.

3. Melt butter in the same sauce pan over medium heat.

4. Stir in flour to make a roux. Gradually add milk, stirring until mixture in smooth. Bring sauce to a boil, stirring until thick.

5. Add peas, sugar and salt & pepper.

6. Serve the pea gravy over the potatoes.

7. Serves 4.