**********CHICKEN PASTA PARMESAN
2 tbsp. oil
1 lb. boneless chicken breast, cut up
1 c. mushrooms
1/4 c. chopped onions
2 tbsp. sherry
1 can cream of chicken soup
1/2 c. sliced peppers
1/2 c. grated Parmesan cheese
Brown chicken in oil. Remove. Cook onions and mushrooms in drippings, add sherry and soup. Heat through, add chicken and peppers, cover, simmer 10 minutes. Stir in cheese until melted. Serve over hot pasta.
*******HEAVENLY MASHED POTATOES
1 bag red potatoes 5 lb (or potatoe of choice)
3/4 of a 16 0z container of onion sour cream (give or take)
1/4 cup parsley (give or take)
1 stick salted butter (give or take)
3 tablespoons coarse black pepper (give or take)
2 tablespoons coarse kosher salt (give or take)
Leaving skins on the potatoes, wash them well. Large potatoes can be cut into quarters; smaller in halves. Bring a pot of salted water to a boil. Place potatoes in the ater and cook until fork tender. Strain water and leave potatoes in hot pot to dry.
Add the butter and sour cream.
Using a masher, blend all ingredients. Add parsley, salt, pepper; blend with masher. According to taste, mash to consistency desired. For creamiest potatoes, use a wand blender inserted in pot. Add more butter, sour cream, or spices to taste.
Serve as is or place potatoes in casserole dish and bake until top is golden brown and crunchy in a 425 degree oven.
*******TEXAS CHEESY BBQ GARLIC MASHED POTATOES
1 lb potatoes, peeled
3 tablespoons butter or spread
1/2 teaspoon garlic powder
1/4 cup bbq sauce
2 tablespoon vinegar
1/2 cup sharp cheese, shredded
Cut potatoes and cook in boiling water until tender. Mix BBQ sauce with Vinegar.
Drain potatoes, and place in large bowl with butter or spread and BBQ sauce mixture. Mix to desired consistency, then fold in garlic powder and cheese. Enjoy!
Other Options: Place potatoes in bake ware, sprinkle cheese on top and broil until cheese is browned and melted.
Add egg and place in a hot pan for 2 minutes then flip and cook for an additional 2 minutes.Mash Potato recipes for a picky husband?
Serve dinner at 11pm. If he is hungry he'll eat.
i always add ranch dressing to mine then turn the blender up high,it makes them real fluffy and good.
Sure! Your recipe is the 'classic' - but if the hubby is not a milk fan use canned chicken broth instead! Sometimes for a twist I add a little sour cream (but the Milk fan may still not like it). Also to give a nice flavor, color and essential vitamin, I cook 1 or 2 sweet potatoes and add them in. As far as adding herbs or spices, use ANYONE ~ just make sure they compliment your other dinner items!
Both my husband and myself are very picky when it comes to our mashed potatoes! I like them very smooth and creamy. I used to use milk and butter, but my aunt actually taught me to use sour cream instead...and it makes a big difference when it comes to how creamy they are. I actually use Ms. Dash seasonings as well, and sometimes leave the skin on and mash them up just like that. When making them, just start adding things in your spice rack that would add flavor...but add a little bit at a time because if you add too much of something that tastes horrible there is no going back. Good luck my dear.
Family Favorite:)
Bake potatoes then slice vertical and clean out all but a thin outside layer. (so is a boat shape.)
Make your mashed potatoes using small bit of soy milk maybe or broth, and butter etc, not much then fluff with mixer and spoon back in to the boats made from baked. top with cheese either Cheddar or mozzarella etc. and toss in the over to brown golden then remove and serve.
You can top with crumbles bacon or sour cream or chives , that is up to the eater:P
add sourcream instead of so much milk. plus, it makes it smoother...add cheese...even the pickest eater can't turn down cheese. (does he like baked potatoes? if so, you can also add bacon bits, chives, etc)
My mom says I make the best mashed potatoes ever! First, peel the taters and boil em in salted water... When theyre boiled, mash them up and add just a tiny bit of milk to make it smoother and creamier... A splat of butter will do as well... Add a few shakes of pepper, and I usually get some fresh chives from our garden and slice them VERY finley into the potatoes, as not to recieve any complaints about chunks of veggies. If there are lumps try using an electric whisk to get em out.
mash them put butter and water. just kidding i dont know. open his mouth an dstuff them down repeatedely yelling, ';eat the milk! eat milk! GOT MILK%26gt;????????????????????';
Buttermilk Mashed Potatoes:
2 pounds Idaho potatoes, peeled and cut into 1-inch pieces
1 1/4 cups buttermilk
4 tablespoons unsalted butter
1 teaspoon salt
1/4 teaspoon ground black pepper
Place the potatoes in a medium pot and cover with cold water by 1-inch.
Bring to a boil, and reduce heat to medium-low.
Simmer, uncovered, until the potatoes are fork tender, 15 to 20 minutes.
Drain potatoes in a colander.
Return the potatoes to the cooking pot and add the buttermilk, butter, salt, and black pepper.
Mash with a potato masher or heavy fork until fluffy, about 4 minutes.
Adjust seasonings with salt and pepper, to taste.
Place potatoes in an ovenproof dish and cover with aluminum foil.
Place mashed potatoes in a low (275 degree F) oven to keep warm until ready to serve.
Mushroom gravy:
Heat a large skillet over medium high heat.
Add bacon and cook until crisp, 4 to 6 minutes.
Remove bacon and set aside on paper towels to drain.
Add the butter to the rendered bacon fat in the skillet and, when melted, add the mushrooms.
Cook, stirring occasionally, until mushrooms are soft and lightly golden around the edges, about 4 minutes.
Add the onion, salt and pepper and cook until the onions are wilted, about 2 minutes.
Add the flour and continue to cook, stirring, until flour is a medium brown color, slightly darker than peanut butter.
Add the stock and thyme and cook, stirring occasionally, until sauce is thickened and smooth, 10 to 15 minutes.
Add the tomatoes and cook until they release their liquid and begin to break down slightly and the sauce is a nice consistency, 10 to 15 minutes.
Best for mashing:
russet potato, Yukon gold potato, Caribe potato, and purple potato
it might be the potatoe you are using try using one of these varities and see if they come out better.
hope this helps. enjoy.
Well, what DOES he like?
Does he like any mashed potatoes or just doesn't like the way you prepared them?
Maybe he would enjoy lots of butter instead of milk? Lots of cheese?
Better yet, ask him what he likes. Where has he had mashed taters that he enjoys eating? We could help more if we knew his preferences.
make mashed potatoes with cream cheese...its packin down the cals but its soooo good
don't put to much in it......try red potatoes leave the skin on, mash, add butter, salt and pepper. Oh yeah don't use garlic powder Use real garlic it is two entirely different tastes. Instead of milk you can use chicken stock, it is better and add it's own flavor.
try yukon potatoes with salt, white pepper,and butter. I would also say heavy cream, but you say that is a no go. also try horseradish mash pot ..this is very good and was served in a restaurant i worked in. make your basic receipt of mash pot and add sour-cream and horseradish to taste.
well lets see...if he doesnt like mashed potatoes i think a good wife would find something different to cook...maybe fried taters or any of the other thousands of ways to cook potatoes...a turd deep fried is still a turd...sorry!!!!
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