Posts Tagged ‘mashed potatoes


Lemony Chicken Fricassee with Shallots and Morels


Lemony Chicken Fricassee with Shallots and Morels

Delicious.  No wonder this recipe is a Food and Wine staff favorite.  Although I must make a confession.  One ounce of dried morels in my grocery store came with a $17.99 price tag and I wasn’t about to buy them, especially since my husband won’t touch mushrooms.  I settled for the “Woodland Blend,” containing some morels, for $7.99.  I don’t think dinner suffered for this small substitution.  I’ve never had the chance to go searching for morels, but always saw stories about them in the Washington Post when we lived in Virginia.  I understand that 2008 was a banner year for them in the Washington, DC/ Northern Virginia region — at least, so said the Washington Post: The Morel of This Story is a Mushroom.


I only made a couple other changes to the recipe.  One was to halve the ingredients and use two bone-in chicken breasts, and the other was to cook the chicken longer.  Turning up the heat would have burned the shallots and mushrooms, so I just kept cooking, for a total of 30-35 minutes.  I added about 1/4 cup of water along the way, too.  The chicken was still juicy and the shallots and mushrooms weren’t overdone.


I served the chicken and asparagus on a bed of pre-made mashed potatoes.  I’m a sucker for the mashed potato-asparagus combo, and it’s particularly good with this mushroom sauce.  Crabcakes also make a great main course with asparagus and mashed potatoes.


PS — I think the last time I heard the term “fricassee” was in a Bugs Bunny cartoon.  From what I can tell, it means a stew of poultry and vegetables cooked in butter and other liquids.  Good stuff — I’d do it again.


Put on Your Thanksgiving Game Face

Raise Your Game: Thanksgiving Edition from the Washington Post provides great tips about how to take typical Thanksgiving foods to the next level. Below are some examples from the article — good practical ideas, I think. Check out the full article for details on how to:

1. Make your mashed potatoes fluffier by keeping the potatoes dry before mashing.

2. Make the taste and color of your cranberry sauce richer by using brown sugar instead of white.

3. Use flavor enhancers such as wine, shallots, garlic, liquor and chile peppers to make your gravy more interesting.

4. Use a streusel topping for sweet potatoes instead of the infamous sticky-sweet marshmallows.


Mini Meatloaves with Garlic Parmesan Mashed Red Potatoes

Mini Meatloaves

This recipe is from Cooking Light and it really tastes fantastic. I hated meatloaf as a kid, not because there was anything wrong with the way my mom made it – it was mostly because of the name!  It sounds terrible.  Tip to moms – call it something, anything but “meatloaf.”  Anyway, I followed this recipe exactly and it worked really well.

Garlic Parmesan Mashed Red Potatoes

After reading quite a few mashed potato recipes, none of them sounded quite like what I was after, so I just concocted this combination.  They turned out nice and creamy.

8 medium red-skinned potatoes
2 cloves of garlic, minced (divided)
¼ cup butter
¼ cup sour cream
¼ cup milk
¼ cup freshly grated Parmesan
Freshly ground salt and pepper
Seasonings of your choice such as Lawry’s seasoned salt and garlic powder

Wash potatoes and remove eyes and bad spots with a peeler, but leave skin on.  Place in a large pot and cover with cold water.  Add 1 tablespoon of salt and 1 minced garlic clove to the water.  Bring to a boil, then reduce to a simmer, cooking until potatoes are tender, about 30 minutes. Drain potatoes and return to hot pot to cook off excess water.  Remove from heat.  Smash up potatoes and add 1 clove minced garlic, butter, sour cream, milk, Parmesan and seasonings.  I added about ¼ teaspoon of Lawry’s, a couple dashes of garlic powder and some more salt and pepper.  Mix until smooth using a hand or stand mixer.  Makes  4 servings.


Oven Fried Chicken, Cheesy Smashed Potatoes and Steamed Broccoli

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