Posts Tagged ‘sour cream

21
Oct
08

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.

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13
Oct
08

Juliet’s Spinach and Artichoke Dip

My college roommate Juliet’s mom created this dip and Juliet introduced it to our household junior year at Washington and Lee.  I don’t think we ever had a party without Juliet making her famous dip.  It’s the best spinach-artichoke recipe I’ve ever found and I still make it all the time when we have people over.  I’ve been making this from memory for a while, not really measuring, so it might have morphed a little from the original recipe, but here goes…

1 can artichoke hearts, drained and chopped
1 package frozen chopped spinach, thawed and drained well
½ medium onion, minced
1.5 cups shredded Parmesan (you can use the packaged tub from the store, but this tastes even better if you grate it fresh)
1 cup sour cream
1 cup mayonnaise
1 package Knorr’s vegetable soup mix (dry)

Mix all ingredients together well.  Heat through until bubbly, either in the microwave, stopping to stir every few minutes, or in the oven (approximately 15 minutes at 350).  Serve with Tostitos, light crackers, or baguette slices.  By the way, you can use light sour cream and mayo to lighten up the recipe a little. It’s very rich!

26
Sep
08

Chicken Flautas

Another Las Cruces, NM favorite, named after their flute-like shape —  “flauta” means flute in Spanish.  This is a pretty cheesy intro, but I’m trying to add some local flavor for all you non-New Mexicans out there. This is a great way to use chicken you already have cooked.  These make a good appetizer or finger food for parties, too.

1 large cooked chicken breast, chopped
8 corn tortillas
¼ cup chopped onions
1 cup vegetable oil
Shredded Mexican cheese
16 toothpicks

Preheat oven to 400. Sautee onions until soft.  Add chicken breast and cook until warmed through.  Set aside a plate lined with paper towels for draining tortillas.  Heat vegetable oil on medium-high heat in a large pan until it bubbles when a tortilla is added.  Dip each tortilla in the hot oil until softened, about two seconds.  Remove and drain on paper towels.  Remove oil from heat.

To make flautas, place tortillas flat and fill with about 2 tablespoons of chicken. Some people like to add cheese within the flautas, but I like to sprinkle it on top like they do at La Posta in Mesilla, NM, one of my family’s favorite restaurants.  After filling flautas, roll tightly and secure with two toothpicks each.

Reheat oil on medium-high. Set aside a plate lined with paper towels for draining.  Fry flautas for 1-2 minutes on each side, until crispy.  They should be done enough to hold their shape when the toothpicks are removed.  Remove from oil and drain.

When all flautas are done, remove toothpicks.  Place flautas in an oven-safe dish.  Sprinkle with cheese and place in oven until cheese is melted, approximately 5 minutes.

Serve with salsa and garnish with sour cream and cilantro. These would be good served with Hot Mexican Rice.

I like to be efficient with ingredients I have on hand and left-overs.  Tonight I had a few items I wanted to use besides the chicken breast, including white rice, Tomatillo Salsa, and queso fresco.  I decided to serve the flautas with a couple other dishes as a buffet of Mexican (instead of Spanish) tapas, or small plates.  I made a chopped salad with lettuce, red peppers, apples, red onions and queso fresco, very similar to Chopped Salad with Zesty Lime-Dijon Dressing.  The other dish was white rice topped with tomatillo salsa (also known as salsa verde) and queso fresco.  To go put out some tortilla chips with Sadie’s salsa and tomatillo salsa.

11
Sep
08

Oven Fried Chicken, Cheesy Smashed Potatoes and Steamed Broccoli

Recipe Mashups has moved to http://www.recipemashups.com/.  Please click here for a link to the post you were looking for: Oven Fried Chicken, Cheesy Smashed Potatoes and Steamed Broccoli.




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