Category Archives: Sidekicks

Mashed potatoes done right.

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Thanksgiving is exactly 2 weeks away. Don’t act like you forgot. We have FALL everywhere. Notice the red Starbucks’ holiday cups? I know you did. What you may not have noticed is that you need to figure out this food gig for the holiday completely centered around eating. Talk about foodies rejoicing. Anyway, its an overwhelming meal and if you don’t have a game plan, this is an easy way to start. Check out the cranberry sauce recipe too, we are all about hooking you up for the big Turkey day.

  • 1.5 lb. of red skin potatoes
  • 1/2 cup of half & half
  • 2 tbsp. of minced garlic (again I do 3 but I’m a gahhhlliccc addict, nice faux Bahston accent, right?)
  • 2 tbsp. of chopped chives
  • 3 tbsp. of butter
  • Salt & black pepper to taste

Boil potatoes (skin on because I’m lazy, if you hadn’t noticed through most of these quick/easy recipes). While those are cooking, in a separate sauce pan bring the half & half to a boil with the chives, garlic, salt & pepper. Cut the heat immediately once the milk bubbles, we are just trying to heat through not boil or cook.

Drain the potatoes & mash with the butter. (You will notice that the skins just slide off and its edible and it won’t take away from the dish. BUT if you are a hard working home cook then feel free to take the time to peel them prior to boiling). Once thoroughly mashed, add the half & half mixture and whip/stir. This will make the mashed potatoes fluffy and melt in your mouth yum! Plus the chives & garlic will be infused evenly.

Happy Eating, XO.

Home-made Cranberry Sauce

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Delicious and simple.

  • 12 oz cranberries (not frozen, the real deal)
  • 1/2 cup white sugar
  • 1/2 cup brown sugar (you need both, don’t be a cheap-o, if you want it to taste good you can’t be stingy)
  • 1/4 tsp cinnamon
  • freshly squeezed orange juice to equal 1 cup (approximately 3 – 4 oranges)

Dissolve sugar in orange juice in a medium saucepan over medium heat. Stir in the cranberries and cinnamon. Cook, stirring occasionally, until most of the liquid has reduced, about 15 – 20 minutes. You will hear the cranberries pop as they cook. Remove from heat and place into a bowl. The sauce will thicken upon cooling.

Happy Eating, XO.

Jazzed Up Rice

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  • Chicken broth
  • Medium onion
  • 1 tbsp. of butter
  • 1 cup of rice
Boil with chicken broth instead of water. (Add flavor where you least expect it). Slice up half of a medium onion and let that float at the top of the rice & broth mixture (chill, you can use the other half for one of the salads or eggs the next morning, we aren’t wasting food). Add one tsp. of dried parsley flakes (not fresh because that would just wilt when boiling).
Once rice is cooked, fluff with fork and stir in one 1 tbsp. of butter. (feel free to leave out if you are counting calories, but if not you should see the richness & glow it adds to the rice when serving…divine!) Also if you are like me and are forever forgetting how to actually make rice, note the ratio is 2:1 (2 parts liquid for 1 part rice) That also means that 1 cup of cooked rice should yield 2 servings.
*Editor’s note, if you don’t like onions leave them out, or sub the onions for frozen corn…get creative & leave comments on how you changed this recipe up or jazzed up rice in your own way.
Happy Eating, XO.

Apple Galette

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Oh so you bought a pie crust package for that quiche recipe and don’t know what else to do with the other pie shell? Easy! Make an apple galette. What is a galette? Think: mash up of a pie and a tart with less dough. Just fold over the edges of the crust, and there you have it! Also, note this galette can be made with peaches &/or plums if you’re using fresh summer fruits.

Ok so here it is:

  • 3 apples peeled, cored, and sliced (use any kind, but if you insist on being hand held I’d use gala apples)
  • 1tbsp of all-purpose flour
  • 3 tbsp of granulated brown or white sugar (granulated just means not powdered, its the same kind you use in your coffee, relax)
  • 1 tbsp fresh lemon juice (can’t stress enough that quality of ingredients is what makes food go from good to great, use the bottle stuff & you will taste the difference)
  • 2 tsp cinnamon
  • 1 tbsp melted butter (unsalted, duh)
  • 1 pie shell

Preheat your oven to 350 degrees. Take all the ingredients other than the pie shell and mix in a bowl. Lay pie dough on flat sheet pan, pour mixture in center of dough round and fold in the edges of the pie shell. Note the center will remain open, you are not folding or sealing the dough, but merely curling the edges inward (see photo). Bake for 30 minutes or until edges are golden brown, let cool & serve.

Although this is meant to be a dessert, miss bougie would suggest to serve thin slivers of the galette with a cheese platter (inclusive of brie, gorgonzola, goat cheese) as a cocktail hour appetizer.

apple%20crostata

 

Happy Eating, XO.

Fall Favorite

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Ok so we are OBSESSED with alliteration. Make sure you are sitting down (weird if you are standing at your computer but anyway I digress)….its only TWO ingredients….stop. Seriously. OK go.

Pumpkin Muffins

  • 1 can (15 oz.) of pumpkin (no not a can of pumpkin pie mix, just good old pumpkin).
  • 1 box of spice cake mix (original recipe calls for regular cake mix and then it had a list of ingredients to add such as: cinnamon, nutmeg, etc. and then my laziness prevailed when I saw the pre-made spice cake mix at the grocery store).

Mix, if it is too thick (which it will be pretty dense, but if you need to loosen it up I have added a tbsp. of milk before, but it really isn’t needed). Pour in pre-greased muffin tins and bake at 350 degrees for 30 minutes.Note an overwhelming amount of guilt pours over me because this recipe is too damn easy, so I have topped the muffins with a sprinkle of brown sugar and sliced almonds for a “fancy pants” feel. Oh and feel free to keep these items on hand since neither is perishable. Anyway, enjoy you underachieving bums!

Happy eating, XO