For some reason I’ve always shied away from making mashed potatoes. They seemed too daunting – would I mash them enough? Would they be too dry?! There also was that one time I tried putting them in my mixer and covered our new kitchen in potatoes…
It wasn’t until I tried goat cheese and chive smashed potatoes at Bobby Flay’s Bar Americain that I knew I had to get over my fear. These were the best damn mashed, smashed, potatoes I’ve ever had. I needed them in my life. The good news is, with smashed potatoes you don’t have to worry about them being “perfectly whipped”. You want a little chunkiness in them. Which means you don’t need to use your mixer, just your muscles. Which also means you don’t need to spend hours wiping milk and potatoes from your ceiling.
4-5 medium russet potatoes, skinned and diced
1/4 cup chives, chopped
1/4 cup goat cheese
1 tsp salt
Dash of pepper
Boil the potatoes in a large pot for roughly 20 minutes, until soft. Drain water and place potatoes back in the pot. Begin to “smash” the potatoes with a wooden spoon, smasher, or I even used this pastry blender. Not what it’s intended for, but still does the job. Once chunky, add in the chives, goat cheese, salt and pepper. Stir until fully combined. These also make great leftovers. When ready to heat, crank the oven to 350 degrees and bake for 20 minutes.
Now that its legit creeping into Winter from Fall we need some oven friendly meals to not only warm up our kitchens, but also our bellies. This is the perfect Sunday night dinner because it makes a large quantity for whomever you have over for football or its great as leftovers for work the next day. Its cozy, creamy, cheesy and just so flavorful. Its perfect to eat with a warm pair of sweats. Let’s face it, sweat pants hide everything and after eating this decadent casserole, a forgiving pair of pants will be a need more than a want. Goes well with the food coma you will have after this heavy meal. I was gluttonous enough to pair it with meatloaf. Such a perfect dinner!
1 medium onion diced
2-3 cloves of garlic minced
1 tbsp. butter
1 28 oz. bag of shredded has browns, thawed
2 cups sour cream
1 20 oz. can of cream of chicken soup
1 packet of dried ranch mix
2 cups of shredded sharp cheddar cheese
s&p to taste
*I did a few dashes of hot sauce as well
**Optional for topping the casserole is French’s fried onions, adds a nice crunch & flavor, but breadcrumbs or crushed cornflakes would work fine
Sautee the onions, garlic, salt & pepper with a little bit of butter until translucent. Mix the sour cream, ranch mix, soup, cheddar, potatoes, and onion mixture. Smooth out an even layer in a nonstick pan and spread with hot sauce and fried onions to taste.
Bake at 350 degree’s for 50-60 minutes based on depth of your pan & layer of cheesy potatoes.
Guys, it’s officially brisket day! In honor of this yummy day, we’re giving you a damn delish brisket sandwich that’s drool-worthy. No need to give up your crock pot just yet. These melt-y, gooey sandwiches are really worth it. Trust me. And they’re perfect for company (or, you know, when you throw a party for brisket day). We’ve started a Tuesday night tradition with some friends to watch Game of Thrones (obsessed), and with these cooking all day while I’m at work they’re super easy to throw together before show time.
If you’re starting this in the morning before work in the morning, give yourself a little extra time as you need to pre-cook the meat. I had three false-start mornings because I was trying to do this while running out the door.
3 tbsp oil (olive or vegetable)
2 lbs. beef brisket
Salt and black pepper
1 large yellow onion, quartered
4 medium potatoes, quartered
4 carrots, chopped
4 garlic cloves, minced
4 cups beef broth
2 cups dry red wine
Enough water to cover
Burger buns (potato buns are the best)
Thinly sliced swiss (parmesan would be amazing too)
Over medium heat, add the oil to a skillet. Really lay on thick some salt and pepper to the beef, then place in the pan. Brown on both sides (but don’t cook it, the crock pot will do that). Place all of the ingredients in to the crock pot, with the brisket on top and cover with all of the liquids (broth, wine, and water). Cook on low for 8 hours, or on high for 6.
When you’re ready to make the sandwiches, set your broiler to low. Using two forks, begin to pull apart the beef right in the crock pot. Scoop out the beef on to the buns. (If you’re feeling adventurous, you can put some carrots and potatoes on the sandwiches too.) Lay the swiss cheese on top and place in the broiler until melted. In small bowls on the side of each plate, spoon out the beef broth from the crock pot to use as the “au jus”.
I’m OBSESSED with Dunkin Donuts hash browns. Mainly because they are so flavorful but it’s also their texture. They are soft on the inside and crispy on the outside. They almost look like circular tater tots and that’s why I got the idea to try and recreate them at home. Granted for 99 cents you cant go wrong, however with the weather getting better and hot dog season approaching, I figured a good tater recipe would come in handy for most folks. Also, I’m not a huge dill fan so I substituted with chives, but do whatever herbs you like. Just get some flavors going in the tots, try paprika, etc. just experiment!
2 pounds russet potatoes, peeled
1 tablespoon all-purpose flour
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon dried oregano
1/4 teaspoon dried dill
Kosher salt and freshly ground black pepper, to taste
1 cup vegetable oil
2 tablespoons chopped fresh parsley leaves
Place potatoes in a large saucepan and cover with cold water by 1 inch. Bring to a boil and cook until parboiled, about 6-7 minutes; drain well and let cool. (don’t forget that it says to par boil, if u cook too long the shredding will be difficult) Using a box grater, finely shred potatoes. Using a clean dish towel or cheese cloth, drain potatoes completely, removing as much water as possible. Transfer potatoes to a large bowl. Stir in flour, garlic powder, onion powder, oregano and dill; season with salt and pepper, to taste. The mixture should be workable but dry. (Make sure you salt and season the mixture very well. You could also try french onion soup mix with the other seasonings) Form potatoes into tots (make sure you oil your hands to form tots because mixture is gummy). Heat vegetable oil in a large stockpot or Dutch oven over medium heat. Add tots to the skillet, 5 or 6 at a time, and cook until evenly golden and crispy, about 3-4 minutes. Transfer to a paper towel-lined plate.
*TO FREEZE: Transfer cooled tater tots to an airtight container. Freeze up to 1 month. To bake, preheat oven to 400 degrees F and bake until heated through, about 15-17 minutes
Being Italian, I thought it was high time to learn how to make pasta from scratch. Although, with it being just after the holidays I can’t afford a pasta attachment. The next best thing? Hands! The second best thing? Pairing it with our homemade red sauce (or gravy, or whatever you want to call it). Pour yourself a nice glass of Chianti, turn up your best Italian Pandora station and get to it!
2 russet potatoes
2 cups of flour
1 tsp salt
(that’s LITERALLY all you need!)
Peel the two potatoes while bringing a pot of water to boil. Boil the potatoes for about 30-40 minutes or until tender enough to mash. In a bowl, mash the potatoes until completely smooth. (I made the mistake of not mashing them enough the first time and the chunks create air pockets in the dough.) Once you have some smooth potatoes, add in the flour, egg, and salt until a dough begins to form. Kneed it until completely blended, but is still a little sticky. (Add a dab of water if it gets too dried out.) Take a fist size chunk of the dough and roll it into a long thin rope. Cut it into 1/2″ to 1″ pieces.
If you want to get fancy, with fork tines, make small indents in the pieces (another great fancy tip is adding a pinch of dried rosemary or chopped chives, both pair super well with gnocchi or any potato based dish). Boil another pot of water with a dash of salt in it and drop in the gnocchi pieces. You’ll know it’s done when the gnocchi starts to float to the top. In the words of Frankie Sinatra, now that’s amore!