Leftover Mashed Potato Bread

You can use leftover mashed potatoes to make bread the day after Thanksgiving. The bread is soft and lighter than regular bread. And if you have to eat all those leftover sandwiches, it might as well be on this yummy bread.

Making bread is tricky. Everything has to be the correct temperature, or your yeast will not cooperate. Also, you can substitute all-purpose flour for bread flour, but the dough will be different. Bread flour has more gluten which makes the bread dough more elastic and absorbs more moisture.

•  Servings: 2 loaves of bread
• Time:  Prep:  15 minutes; Cooking: 35 minutes; Rise time  60 minutes; Bread in about 2 hours
  Hardware:  Measuring spoons and cups, a stand mixer, a silicone spatula, a microwave proof bowl, a thermometer, a large mixing bowl, a clean tea towel, 2 9x5 bread pans

 

 Ingredients

• ¼ cup water
• 1 cup milk
• 1 package instant yeast 
•  ¼  cup sugar
• 1 large egg
• 1 teaspoon salt
• ½  cup leftover mashed potatoes
• ¼  cup butter melted
• 4 cups bread flour
• A little oil
• Cooking spray

1. Turn your oven onto the lowest setting and place the hopper, the paddle and the bread hook into the oven. You do not want them to be hot, but warm when you use them.
2. Melt the butter and set aside.
3. Mix the milk, water and sugar together and warm to between 110˚ and 115˚f. Any cooler and the yeast won’t rise, any warmer and you will kill it.
4. Sprinkle the yeast over the liquid and set in a warm place until it gets frothy, about 5 or 10 minutes.
5. Place the egg, salt, potatoes, butter and flour into the warm (NOT HOT) hopper of the stand mixer. Add the yeast mixture, making sure to scrape in everything.
6. Use the paddle attachment to mix the ingredients until they are just combined. Over mixing makes the bread tough.
7. Switch to the bread hook and knead on medium-high for 5-7 minutes. The dough should be a little sticky.
8. Pour a tiny bit of oil into the bottom warm (not hot) mixing bowl. Add the dough ball and flip it over so that the whole ball is covered in oil. Cover it in a tea towel and place it in a warm spot until it doubles in size. I find it easiest to turn my oven onto the lowest setting for 2 minutes

Rosemary Lemon Chicken and Potatoes

Rosemary Lemon Chicken and Potatoes

Rosemary Lemon Chicken and Potatoes is a one dish meal that checks off all the boxes. Delicious? Check! Simple to make? Check! Inexpensive? Check! Easy to clean up? Check! I just cooked up some steam in the bag broccoli to make this a complete meal.

When I make this, I use small new potatoes, because I just need to wash them and not peel or slice them. If you aren’t using new potatoes, add about 5 minutes to your prep time.

Servings: 4
Time:  Prep: 10 minutes; Cook: 50 minutes Dinner in about an hour
Hardware:  measuring cups, a microwave safe dish, a cutting board and knives, a small bowl, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), tongs, a thermometer

 Ingredients:

• 4 chicken thighs
• ¾ pound (12 oz) potatoes
• ½ pound (8 oz) onion
• 2 lemons
• 3 or 4 sprigs of fresh rosemary or 2 teaspoons dried
• ½ teaspoon of olive  oil
• Salt & pepper

1.  Pre-heat the oven to 375˚.
2. Slice the onion into rings. Wash the potatoes. If you are not using baby potatoes, peel them and cut them into chunks. Slice one of the lemons. Slice the other lemon in half and juice it. Set aside.
3. Sprinkle both sides of the chicken with salt and pepper. Be generous.
4. Heat the olive oil in the skillet on medium high. When the skillet is hot, add the chicken skin side down. Cook for 6-8 minutes or until the skin is crispy. Turn the chicken with tongs and cook for 6 more minutes.
5. While the chicken is crisping, place the potatoes in the microwave safe dish and zap on high for 5 minutes. This ensures that the potatoes don’t take longer in the oven than the chicken does.
6. Nestle the onions, sliced lemon and par cooked potatoes around the chicken. Sprinkle on the dried rosemary or throw the sprigs of rosemary on top of the thighs. Pour lemon juice over everything and generously salt and pepper the whole dish.
7. Place the skillet in the oven for 30-35 minutes or until the thermometer reads 165 ˚F  when inserted into the meatiest thigh.
8. Allow the chicken to rest for 5 minutes before serving. 

Hamburger Potato Bake

I was digging around in the pantry trying to throw dinner together. This happened. It is delicious, inexpensive, easy to make and kid friendly. It is also a casserole.

Don’t be afraid. I know sometimes casseroles are mushy. Often, they are made up of cream of something soup or have hot, canned tuna in them. I am not down on you if you like any of those things, but many people do not. I cannot blame them. My Hamburger Potato Bake is nothing like that.

The trick to making sure that nothing is mushy is not to cook everything together. Potatoes take longer to cook than ground beef. If you cook them together the burger will be gray and mushy. Make your own cheese sauce. Or don’t. If you want to save time, just melt equal parts Cheez Whiz with milk. But don’t get angry and say my casserole wasn’t good.

 I use baby golden potatoes because they cook quickly, and you don’t need to peel them. I also use a mandoline to slice the potatoes because a) the potatoes cook evenly if they are sliced about the same thickness and b) I got a mandoline for Christmas and use it ALLLLL the time now.

Hamburger Potato Bake

Servings: 4-6

Time:  Prep: 10 minutes; Cook: 50 minutes; (An hour if you are making your own cheese sauce); dinner in an hour

Hardware: Cutting board and large knife, measuring cups, a large bowl, a slotted spoon, and a 10-inch skillet that can be used in the oven. If you do not have an oven safe skillet, just transfer the pan drippings to a 9X9 inch glass baking dish and go from there.

Ingredients:

• 2 pieces of bacon
• 4 ounces ( ¼ cup or one small) onion
• 1 pound of ground beef
• 1-pound golden baby potatoes
• 1-9-ounce bag of frozen broccoli
• 1 cup of up of cheese sauce
• ½  cup of shredded cheddar cheese

1. Preheat oven to 400˚.  Slice the onion into rings and then slice the rings into quarters. Chop the bacon.
2. Heat the bacon and onions on medium high for 4 minutes, stirring often. Add the ground beef, sprinkle it with salt and pepper, and cook and crumble until the beef is no longer pink. This usually takes me about 10 minutes.
3. While the beef is cooking, wash the potatoes. Slice them as thin as you can. Make sure to try to keep each slice the same thickness.
4. Using the slotted spoon, remove the onions, the bacon and the beef from the pan and into the bowl. Do not drain the pan. Add the potatoes to the pan and make sure that they are covered in the pan drippings. Lightly salt and pepper them. Place the pan into the preheated oven and bake until the potatoes are tender. This should take 25-30 minutes.
5. While the potatoes are cooking, follow the directions on the package, and microwave the broccoli for about 30 seconds less than recommended.
6. When the potatoes are easily pierced with a  fork, fold the meat mixture, broccoli and cheese sauce into the potatoes. Be careful, you don't want to tear the potatoes. Top with the shredded cheese and return to the oven and roast until the cheese is bubbly and just starting to brown, probably 5-7 minutes.
7. Serve right away.

Bone in Chicken Stew

Bone in Chicken Stew

White meat or dark meat? Breast or thigh? Most people choose to use boneless, skinless chicken breast when cooking, citing health reasons. True, they have less fat, but they also have wayyyy less taste. I use skin on, bone in chicken thighs. Thighs have a richer flavor and are much moister. You can always just remove the skin before eating.

Speaking of health, you can just use 2 cups of chicken broth rather than using root beer. Don’t. This sauce will make you weep, it is that good.

Servings: 3-4

Time: Active time: 10 minutes; Cook: 45 minutes; Stew in an hour

Hardware:  Measuring spoons and cups, a cutting board and knife, a large heavy bottom skillet that can be used on the stove and in the oven (I prefer a cast iron skillet), a gallon plastic bag, a wooden spoon, tongs, a plate, a thermometer

Ingredients:

Pre-slice the veggies

• 2 pieces of thick cut bacon
• 2 teaspoons olive oil
• 4 chicken thighs
• Salt & pepper
• 1 cup flour
• 1 cup root beer
• 1 cup chicken broth
• 1 tablespoon brown sugar
• 1 tablespoon brown mustard
• 1 pound gold potatoes
• 2 shallots (2 ounces)
• 2 large carrots
• 2 celery stalks
• 2-3 sprigs of fresh thyme (1 teaspoon dried)
• Pinch of hot pepper flakes

1. Take the chicken from the refrigerator while you are preparing the veggies. This will allow the chicken to rise to room temperature, ensuring that it cooks evenly. Pre-heat the oven to 375˚.
2. Scrub the potatoes and cut them into very thin rounds. It is important that they be as thin as possible so that they will cook through. Peel and slice the shallots. Cut the celery and carrots into quarters long ways and then into 3-inch pieces. Roughly chop the bacon. Measure the liquids.  Set everything aside.
3. Heat the oil and bacon over medium high heat in the heavy bottom skillet until the bacon fat melts, about 3 minutes. Place the bacon on the plate.
4. Generously salt and pepper the thighs. Put the flour into the plastic bag. Then add the thighs and shake like crazy.
5. Place the floured thighs, skin side down into the bacon fat and allow them to brown, about 5 minutes per side. Place the chicken onto the plate.
6. Deglaze the skillet with the root beer and broth. Make sure to scrape off any little browned bits of flour as you stir. Stir in the sugar, mustard and pepper flakes. Toss in the thyme and bring to a boil, stirring often.
7. Place the potatoes into the bottom of the pan, trying to make sure that they are submerged as much as possible. Layer on the shallots, carrots and celery. Sprinkle the bacon on top of everything. LIGHTLY salt.
8. Place the chicken, skin side up, on top of the veggies and put the skillet into the oven.  Cook for 30-40 minutes or until the thermometer reads 160˚ when inserted into the fattest thigh.
9. Remove the chicken and the herbs. Discard the herbs. Toss the veggies in the liquid in the bottom of the skillet.

   

   Chicken thighs are so flavorful

10. To plate make a bed of veggies, top with a thigh and smother in sauce.

Rosemary Potatoes and Blue Cheese Gratin

Rosemary Potatoes and Blue Cheese Gratin

Most of us are probably familiar with Potatoes au Gratin. Layers of potatoes, cheese, and cream are baked until the potatoes are soft and a crunchy crust has formed on top. This dish adds a few twists to that well-known recipe. The addition of rosemary and blue cheese makes this comfort food with a kick.

I love blue cheese. Love. I know that some people find it too tangy, too funky, too much. If you are one of those people use Danish blue or Gorgonzola, both of which are milder than most blues. Mixing the blue in cream and with potatoes also lessens the sting.

Rosemary Potatoes and Blue Cheese Gratin makes an impressive side dish. The hands-on time is minimal and the potatoes can be put in the oven while you go about other tasks. I served these with pan seared pork chops and a simple salad.

Servings: 6-8

Active time: 15 minutes; Cook: 1 hour, 5 minutes; Potatoes in about 1 ½ hours

Hardware: Cutting board and large knife, measuring cups and spoons, a small sauce pot, a whisk, a small bowl, a rubber spatula, a fork, an 8X8 glass baking dish, foil

Ingredients:

• 1-pound golden baby potatoes
• 1 small yellow onion (8 ounces)
• 2 teaspoons dried rosemary
• 2 ½ ounces blue cheese
• ½ teaspoon salt
• 1 stick butter
• 1 cup cream
• ½ cup chicken broth (maybe more)
• 2 tablespoons cornstarch
• 2 tablespoons very cold water
• 1 tablespoon chopped chives, fresh parsley, or one thinly sliced green portion of a green onion (optional)
• Pepper and salt
• 1 cup bread crumbs
• Cooking spray

1. Preheat the oven to 325˚.
2. Dice the onions. Wash and slice the potatoes. I used baby potatoes because they don’t need to be peeled and they cook faster. Mash the blue cheese to little pieces.
3. Spray the dish with cooking spray. Toss the sliced potatoes with the onions, rosemary and blue cheese in the prepared dish. Sprinkle with the salt and set aside.
4. Melt the butter over medium low heat in the sauce pot. Slowly stir in the cream and chicken broth. Raise the heat to simmer.
5. Mix the cornstarch and very cold water together in the small bowl until the cornstarch dissolves. Whisk the cornstarch-y water into the simmering cream. Lumps may form. That is okay. Just whisk as many of them out as possible. Taste and adjust the salt.
6. Pour the hot cream over the potatoes. If the potatoes are not covered by the liquid, add more (milk, broth or water.) Sprinkle a generous amount of pepper over the dish. If you are using greenery (chives, parsley, a green onion) sprinkle it on now. Cover the dish in foil and bake for 55 minutes. Check to see if the potatoes are tender. If not cover them and cook until they are.
7. Remove the foil and cover the top with bread crumbs. Turn up the broiler until the crumbs are browned. BE CAREFUL. The crumbs will burn very quickly. I don’t brown it for more than 2 minutes. If you don't trust yourself, bake the potatoes at 450˚ until the top is browned.
8. Allow the potatoes to rest for 5 minutes. Serve warm.