Category: Lunch & Supper

Hello Everyone,

Had this over the holidays! So so good, I love the old French recipes!! They go so well with the season and turkey.

Ingredients

Preparation

1. In a large pot, cook the potatoes until they are soft and brown.
2. With a masher, coarsely crush the potatoes with at least 30 ml (2 tablespoons) of butter. With an electric mixer, purée with the milk. Season with salt and pepper. Set aside.
3. With the rack in the middle position, preheat the oven to 190 °C (375 °F).
4. In a large skillet, brown the onion in the remaining butter. Add the meat and cook until golden brown. Season with salt and pepper. Remove from the heat.
5. Lightly press the meat at the bottom of a 20-cm (8-inch) square baking dish. Cover with the corn and the mashed potatoes. Sprinkle with paprika and parsley.
6. Bake for about 30 minutes. Finish cooking under the broiler. Let cool for 10 minutes.

This recipe and photo were created by contributor Katie Morris of Katie at the Kitchen Door. Learn more about Katie and this recipe by checking out her accompanying post!

This is a great recipe that meets my needs, how about yours?

What You’ll Need:

2 russet potatoes
1 cup cooked broccoli (roasted or steamed is fine)
6 large tuscan kale leaves
1/2 cup milk
2–3 tablespoons cheddar cheese, grated
Salt and pepper, to taste

What to Do:

1. Preheat oven to 425 degrees F.
2. Scrub potatoes, then poke each several times with a fork (making sure to press well into the potato flesh).
3. Place the potatoes on a baking tray, and bake for 50-60 minutes, until tender. Once cooked, remove from the oven.
4. While the potatoes are cooking, prep the kale leaves: Wash and dry, remove and discard the thick inner stems, and roughly chop the leaves.
5. Cook in a pot of rapidly boiling water for 2 minutes, then drain and run under cold water to stop cooking process. Set cooked kale aside.
6. Slice potatoes lengthwise, and scoop the insides out into a blender, leaving a good 1/4 inch of potato flesh still attached to the potato skin (otherwise, your potato might fall apart). (Note: If you don’t have a blender, you can use a hand blender, a food processor, or simply mash the ingredients with a fork!)
7. Add the broccoli, kale, and milk to the blender and blend until smooth. Season to taste with salt and pepper.
8. Scoop the pureed broccoli-kale-potato mixture back into the potato skins. Sprinkle with the grated cheddar cheese, return to the baking sheet, and bake for another 10 minutes.
9. Change the oven setting to broil, and continue cooking on high for 3 minutes to brown the cheese. Remove from the oven and serve!

Hello Everyone,

I just had the most amazing salad ever! It was a basic recipe but the taste was amazing so I decided I should try it out for myself!

Ingredients
8 ounces bacon
Sea Salt
5 cups small broccoli florets
1 cup mayonnaise or Low Fat Yogurt
1 tablespoon cider vinegar
1/3 cup chopped onion
1/4 cup sugar
1 cup raisins
1/2 cup sunflower kernels

Optional: 3 cup of Grapes or Mandarins

Directions:

Cut the bacon into small pieces and cook over medium – low heat just until crisp; drain on paper towels and set aside.

Bring a saucepan of salted water to a boil. Add the broccoli until it turns bright green and slightly softened, about 3 minutes. Drain well, run under cold water to stop the cooking, and drain again.

In a mixing bowl, combine the mayonnaise, vinegar, onion, sugar and raisins – mix well.

Add the broccoli and grapes or mandarins followed by adding a coat of the dressing if you wish. Refrigerate for 1 hour.

I didn’t use a dressing and it was wonderful.  Usually a bitter dressing will work better to avoid a too sweet salad.
Just before servings, fold in the sunflower kernels and the bacon pieces. Serve immediately.

Hello my fellow cookers,

Traditional meal for the holidays.  At least I enjoy this every time I make it.

Ingredients: 1 serving

• 2 large skinless, boneless chicken breast halves
• salt and black pepper to taste
• 8 asparagus spears, trimmed – divided

• 1/2 cup shredded mozzarella cheese, divided
• 1/4 cup Italian seasoned bread crumbs
• Italian seasoning

• Prep time: 20 min

• Cook Time: 30 min

• Ready In:45 min

1. Preheat an oven to 375 degrees F (190 degrees C). Grease an 8×8-inch baking dish.
2. Place each chicken breast on a cutting board between two sheets of heavy plastic (resealable freezer bags work well).
3. Firmly pound the chicken with the smooth side of a meat mallet to an even thickness of about 1/4 inch. Sprinkle each side with salt and pepper.
4. Place 4 spears of asparagus down on another cutting board and cut them up into small pieces or blend.  Spread the asparagus pieces on top of the chicken breast with 1/4 cup of mozzarella cheese over the asparagus. Repeat with the other chicken breast, and roll the chicken around the asparagus and cheese to make a tidy, compact roll. Place the rolls seam sides down in the prepared baking dish, and sprinkle each with about 2 tablespoons of bread crumbs on top.
5. Bake in the preheated oven until the juices run clear when pricked with a fork, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
6. Let cool in the oven for about 5 minutes with the heat off and ready to serve.

Hello Everyone,

So my good friend just told me what he had for supper last night. Being Spanish he loves Chorizos.