Rich, Rustic Mashed Potatoes...Thanksgiving and Family

Finally sharing what I used to refer to as my heart attack mashed potatoes...just in time for Thanksgiving!  They are the epitome of classic, rich mashed potatoes.  While yummy and creamy (but not soupy), they have a real potato taste!  I insist on using Idaho potatoes for this recipe; but my secret for these decadent, rustic mashed potatoes is the type of milk I use.

I call this milk the poor man's rich cream...it's so inexpensive.  As I've told my daughter, this milk should always be on hand...it keeps in your pantry until you open it.  It's a great substitute in any baking recipe that calls for whole milk...just mix half water to half of this milk to achieve the equivalent amount of whole milk you need.  If you like, you can use it as a cream in your coffee.  It has so many options...you'll find it in many of my recipes.  You can even make ice cream with it!  So what is it already...it's evaporated milk!

If you haven't kept evaporated milk as a staple in your pantry before, have I convinced you that you should...it's great in emergencies!  By the way, don't bother buying the light evaporated milk...it's just watered down, and you can do that yourself!  Good grief, I didn't mean to make this post a tribute to evaporated milk!

Back to the mashed potatoes...even with our beloved and traditional Sweet Potato Casserole with Crunchy Nut Topping, our crowd would miss these...

                       Gotta-Have Mashed Potatoes on Thanksgiving...

                                               A Time To Indulge!
                                              

Approximately 6/ea. 2/3 c. servings

Ingredients

• 3 large Idaho potatoes (a little over 2 lbs.)
• approx. 1/2 to 3/4 tsp. table salt (or to taste), plus about 3/4 tsp. for water to boil the potatoes
• approx. 1/2 tsp. freshly ground black pepper (or to taste)
• 1/4 c. (1/2 stick) salted butter (cut into about tablespoon-size cubes)
• about 2 TB evaporated milk (or as needed to achieve desired consistency) Don't use any other milk or cream...this makes the recipe! (But, I think I explained that.)

Garnishes

• 1 TB butter
• sprinkle of paprika
• fresh parsley sprig

Directions

1. Scrub and peel the potatoes completely or partially, or don't peel at all.  (My daughter prefers a little peel left on the potatoes, as I used in the potatoes pictured above.)  Remove any bad spots and cut the potatoes into eighths, or 2" cubes...as uniformly as possible so the potatoes will cook evenly.  (Avoid cutting the pieces too small, or the potatoes may absorb too much water while cooking...I believe I learned that from my brother-in-law many years ago.)
2. Place the potatoes into a sauce pot and cover them with cold (about 6 c.) water.  Sprinkle about 3/4 tsp. salt into the pot.
3. Bring the potatoes to a boil over medium-high heat and cover with a lid.   Boil the potatoes approximately 20 minutes (check after 15 minutes), or until a fork inserted into a couple of potatoes goes in and out easily and the potatoes are tender without being soupy or mushy...don't overcook!  Stir frequently with a wooden spoon to keep the potatoes from settling onto the bottom of the pan.
4. Drain the potatoes immediately...you don't want water-logged potatoes!
5. Place the potatoes back into the sauce pot and immediately sprinkle with the salt and pepper (the seasoning is better absorbed at this point).  Mash* the cut-up butter into the potatoes. 
6. Mash in the evaporated milk, adding a teeny bit more at a time if necessary to achieve a good consistency without being, here again, soupy or mushy.
7. Pile the potatoes high into a bowl and garnish as suggested above:  Make a slight indentation in the center and add about a tablespoon of butter...let the butter melt and drizzle down the potatoes.  For color, sprinkle lightly with paprika and add a parsley sprig on the side of the potatoes.  Serve immediately while warm.*  

*Tips

Potato Mashers:  *I prefer a smooth potato masher similar to OXO's #34581...not trying to sell this particular masher...I just couldn't find a consistent description of the type of masher I use.  Also, I prefer using a masher to using a mixer; and some people even like a little surprise lump here or there in their mashed potatoes.  These potatoes should have body, but shouldn't be stiff either...definitely not soupy or mushy (did I say that already?).

If it's not possible to serve the potatoes immediately:  Before you dish the potatoes into a bowl, you can use a double boiler to keep them warm on low heat for a little while on the stove top.  Just keep the potatoes in the sauce pot before you garnish them.  Then create a double boiler by bringing a little water to simmer in a large sauce pan with high sides and wider than the pot with the potatoes.  Place the sauce pot with the potatoes into the simmering water.  Cover the potatoes and stir them frequently, adding a little https://www.bonniebanters.com/2021/02/amazing-potato-cakes-easiest-and-best.htmlmore evaporated milk if necessary.

Leftovers:  Stir some chopped green onion (stems and all) into the mashed potatoes and refrigerate until cold.  Form the mixture into about 2" patties and fry in a little (equal amount of) butter and olive oil.  You'll find these easy potato patties delicious and worthy of making extra mashed potatoes for leftovers!  Update: You can also try my updated recipe for Amazing Potato Cakes.

Suggested Thanksgiving Theme:  Have each person bring a favorite old family photo, not more than 5" x 6", and share why they love it so much.  Place each photo at their place settings!

Never thought I'd have so much to say about mashed potatoes!  Oh, the older girl in the photo is my mother with her dad and her two half sisters (circa early 1930's, in southern California).

Hope your Thanksgiving is as satisfying as these mashed potatoes...they'll be eating them with their eyes before they even sit down!  Enjoy!

Printable Recipe

Fall Harvest Apple Cake with Butter Pecan Glaze

We're just thrilled! My son proposed to his girlfriend a little more than a week ago while on a trip to Ireland!  In honor of their engagement, I'm sharing this marvelous apple cake.  I served it for dessert the first time she joined the family for dinner...three years ago this fall.

The cake was a big hit at that dinner; however, I wanted more of an obvious apple taste.  The original recipe called for grated apples...this time, I used sliced apples.  I was delighted with the results!  The sliced apples offer more of the apple taste that I desired and form a beautiful circle (of love?) in the middle.  The rich butter pecan glaze complements the apple cake perfectly.
                       
                                                 A Warm Welcome...

                                                  To Our Table!

As adapted from White Lily Flour's recipe for Fresh Apple Cake with Butter Pecan Glaze

Approximately 12 servings

Ingredients

The Cake

• Non-stick baking spray (for pan)
• 3 c. sifted all-purpose plain flour (I use White Lily...obviously!)
• 2 tsp. ground cinnamon
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 c. firmly packed, light brown sugar
• 1 1/2 c. vegetable or canola oil (I use canola oil)
• 3 large eggs, room temperature, lightly beaten
• 2 tsp. pure vanilla extract
• 4 c. cleaned, peeled, cored, quartered & thinly sliced apples--about 4/ea., 2 5/8" in diameter (I use Gala apples)*
• 1 c. chopped pecans*

The Glaze

• 1/4 c. salted butter
• 1/2 c. chopped pecans*
• 3/4 c. firmly packed, light brown sugar
• 1/4 c. heavy cream (I use evaporated milk)
• 1/4 c. light corn syrup
• 1/8 tsp. orange extract (I use...but this extract is optional)

*Tip
This is a good recipe for your food processor:  Using the chopping blade, chop the pecans on pulse.  Switch to the slicing blade and place the apple quarters horizontally into the chute to slice.

Opening Our Hearts...

And Sharing The Bounty!

Directions

The Cake

1. Thoroughly spray a 10" Bundt pan, including the tube, with the baking spray.
2. Whisk well the flour, cinnamon, baking soda and salt in a medium bowl.
3. Preheat the oven to 350º.
4. Beat the brown sugar, oil and eggs on medium speed, just until well combined.  Gradually add the flour mixture on low speed, about a cup at a time, and blend just until well combined.  Scrape the bowl.   Give a quick little extra beat on medium low.  Stir in the vanilla, then fold in the apples and pecans.
5. Pour the batter into the prepared pan, filling no more than 3/4 full.
6. Bake about 50-60 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back when lightly touched.  (My cake takes 60 minutes.)
7. Place on a wire rack, cover with a clean dish towel and cool overnight.
8. To release:  Gently run a very thin-bladed knife around the edges and tube of the pan.  Carefully invert the cake onto a serving platter and leave the fluted side up.

The Glaze

1. Melt the butter in a small saucepan.  Toast the pecans in the butter over medium heat, stirring constantly.
2. Whisk in the brown sugar, cream and corn syrup, then bring to a rolling boil.
3. Cook about 2 minutes, stirring constantly.  Remove from the heat and blend in the orange extract.
4. Cool the glaze until thickened.  Drizzle over the cake, reserving some to spoon over individual slices.

When ready to serve, slice the cake carefully with a serrated knife.  (Sorry, my photo of the sliced cake didn't really show the circle of apple slices in the center.)  Because of the apples, refrigerate any leftover cake after a couple of days.

Enjoy autumn's bounty with this moist and satisfying, delicious apple cake...it would be perfect for Thanksgiving!

Printable Recipe 

                                    The Bachelor Has Nothing On Him!

                                                 Slea Head Beach

Baby Portobello Saute with Feta Cheese

Looking to expand your side dish repertoire?  Here's a fabulous fall and winter accompaniment for your entrees, which just happens to be very easy and healthy too!  It would go great with beef or chicken entrees and creamy pasta dishes also.  This portobello saute is so good, it's hard to stop eating it...but that's okay, because it's so low in calories!

                                      So Good and So Good For You...

                                               It's All In The Prep!                                                                  
                                         

Inspired by recipe for Mushroom Medley by Jenny McGlown, R.D. L.D., CDE, Atlanta, GA

Approx. 2-3 large servings

Ingredients

• 1 TB extra virgin olive oil
• 1 TB water
• 1 tsp. minced garlic
• 1/2 c. diced red onion (about 1/2 onion)
• 1 (8 oz.) pkg. fresh, baby portobello mushrooms, cleaned* and sliced
• 2/3 c. cleaned & diced tomato on the vine (about 1 medium tomato)
• 2 slices crumbled, cooked bacon (I use turkey bacon)
• 1/4 c. low-fat feta cheese
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper

*Tip
Clean the mushrooms by wiping with a damp paper towel or dry mushroom brush--do not wash.

Directions

1. In a large frying pan, saute the garlic and onion in the olive oil and water over medium heat until tender.
2. Add the baby portobello slices and tomato and simmer over medium heat for 6 minutes, stirring occasionally.
3. Turn the burner off and stir in the bacon, feta cheese, salt and pepper.
4. Serve warm.  Leftovers can be refrigerated and reheated on the stove over medium-low heat.

If you've got some hungry diners, they'll enjoy it so much, you just might want to double the recipe!

Printable Recipe

Thought you might enjoy this update of my, now 14 and 1/2 mo. old, granddaughter with her dad (my son-in-law).  Her mom likes to plant a bow on a sprig of what they refer to as her Conan O'Brien hair!

                                   Loving That Wind Against My Face!

                                                Happy Fall Y'All!

Not Just White Chicken Chili!

I adapted this easy and delicious white chicken chili from a recipe which I requested from my friend Trudy.  She has been sharing her marvelous white chicken chili with me for some time.  This is my exception to no beans in chili...it just wouldn't be complete without them!  It has a little kick, which is accentuated with the addition of shredded pepper jack cheese.  As a bonus, I discovered that, by just stirring in sour cream, it makes a fantastic cold dip!  So, this is not just a recipe for white chicken chili...you can use it to make chicken chili dip too!

Trudy advised that she always doubles the recipe to share with friends and that it freezes well too.  She suggested adding more chicken broth if the chili gets too thick.

This is a wonderful recipe for stretching your meals by using any leftover rotisserie, baked chicken or my So Simple, So Perfect, Crispy Roast Chicken.  Also, this is another dish that would be fantastic with my Dixie Girl Makes Yankee Cornbread!

                                               Warm and Creamy...

                                            And Oh, So Satisfying!


As adapted from Jess Gordon's recipe, White Chicken Chili, as published in Atlanta Home Improvement magazine 2/07

Approximately 4-6 servings

Ingredients

• 1 c. diced onion--approx. 1 medium (white, yellow or red--frozen diced onion okay)
• 2 TB canola oil
• 3 TB all-purpose flour
• 1 & 1/2 cans (4 oz. ea.) diced mild green chiles (approx. 1/2 c. + 1 TB drained & packed--can freeze leftover green chiles)
  
• 1 TB ground cumin
• 4 c. chicken broth
• 2 cans (15.5 oz. ea.) great northern beans, drained
• 1 c. cooked & medium-chopped chicken breast (approx. 1 large chicken breast)*
• 1/8 tsp. freshly ground black pepper (or ground white pepper, if you like)

Garnishes and Sides

• sliced avocado 
• sour cream
• shredded pepper jack cheese
• tortilla chips of your choice (lime-flavored tortilla chips are really good with this chili.)
• my Dixie Girl Makes Yankee Cornbread

*Tip
This is a great recipe to use rotisserie chicken from the store--or leftover baked chicken or My So Simple, So Perfect, Crispy Roast Chicken.  

Directions

1. In an approx. 4 qt. cooking pot, saute the onion in the oil on medium heat, stirring frequently, until tender.  Add the flour, green chiles and cumin. Mix into a thick paste, or roux.  
2. Whisk in the chicken broth until the roux is thoroughly incorporated.  Stir in the beans.  Increase the heat to medium high and bring the chili to a boil.  
3. Reduce the heat to simmer and cook, stirring occasionally, until thickened.  Stir in the chicken and pepper and simmer until heated throughout.
4. The chili can be kept warm in a crock pot until serving.  Freezes well.

Chicken Chili Dip

Add 1/2 c. sour cream to 4 c. of the cooked chili and refrigerate. Garnish with a dash of ground paprika and a sprig of parsley or cilantro (if you like).  Serve cold or room temperature with tortilla chips for dipping.

With the cold weather kicking in, you'll find this simple and delectable white chicken chili very comforting...enjoy!

Printable Recipe

Baked Beef Brisket with Gems of Fruit

On Rosh Hashanah, it's customary to enjoy sweet dishes in hopes of a sweet year.  This Rosh Hashanah, we enjoyed this baked brisket with a sauce full of sweet, dried gems of fruit.  This brisket is a delightful variation on the traditional baked brisket.  It makes a beautiful presentation for guests and is surprisingly easy to prepare for family.  You can bake the brisket the day before and finish off the dish with the sauce the next day.

My husband was very serious about how his brisket was carved and would always take issue with a restaurant that didn't slice it properly.  He was right....if it's not sliced against the grain, it becomes stringy and a whole different piece of meat that isn't nearly as good as when it's properly cut.

                                              Perfectly Sliced...

                        

                                             How Sweet It Is!

Adapted from Atlanta Caterer Annette Marcus' recipe, Jeweled Beef Brisket, as published in the AJC 9/15/09

Serves approx. 6

Ingredients

The Brisket

• 3 lbs. flat cut beef brisket, butcher trimmed
• 4 TB dry onion soup mix (one 1 oz. envelope)
• non-stick cooking spray  
• 2 c. warm water

The Sauce with Gems of Fruit

• 1 tsp. Worcestershire sauce
• 1/4 tsp. ground ginger
• 3 TB firmly packed brown sugar
• 1 tsp. ground cinnamon
• 1 tsp. freshly ground black pepper
• 3 TB grated lemon rind (takes about 2 or 3 lemons--reserve 1/2 of a lemon for juice)
• 1/3 c. honey (I use whipped clover honey--fancy pure white honey--Kroger has a good price on their brand)*
• 3 TB orange marmalade*
• 1 TB lemon juice (about 1/2 lemon)
• 1 TB brandy (or 1/2 tsp. brandy extract)
• 1 (12 oz.) can or bottle of beer
• 1 c. (6 oz.) dried, pitted plums
• 1 c. (6 oz.) dried apricots
• 1 c. (about 1 oz.) dried apples

The Garnish

• Sprigs of either rosemary, oregano, thyme, parsley or similar fresh herbs

*Tip
For easier release, wet your measuring utensils with cold water before measuring sticky ingredients such as honey or marmalade.


Directions

The Brisket

1. Preheat the oven to 350º.
2. Pat the brisket dry with a paper towel on both sides.  Lay the meat onto an 18" x 24" sheet of heavy-duty aluminum foil, fat side down, and sprinkle with the soup mix.  Bring the foil up around the brisket and wrap in a tight package.
3. Coat the inside of a roasting pan with the cooking spray.  Pour the warm water into the pan and place the brisket package into the pan.  Cover the pan tightly with the lid to the roaster or a sheet of heavy-duty aluminum foil.  Bake for 3 hours or until a meat fork slides easily in and out of the meat.  Remove the brisket from the oven.
4. Transfer the hot brisket package from the roaster onto a shallow baking pan with sides. Carefully open the package, as steam will escape, and remove the brisket to a large, shallow container and let it rest.  
5. Pour accumulated natural gravy into a large measuring cup and cover.  Chill the gravy in the refrigerator so the fat will rise to the top.  Cover the brisket and chill in the refrigerator also.  For best results, keep the brisket and the gravy overnight in the refrigerator.  Otherwise, let the meat cool completely in the refrigerator before carving.

The Sauce with Gems of Fruit

In a medium bowl, whisk together the Worcestershire sauce, ginger, brown sugar, cinnamon, pepper, lemon rind, honey, marmalade, lemon juice and brandy.  Stir in the beer.  Gently fold in the dried plums, apricots and apples.  Set aside.

Return To The Brisket

1. Preheat the oven to 350º.
2. Remove the natural gravy from the refrigerator and discard the fat that has risen to the top.  Set aside.
3. Transfer the brisket onto a carving board.  Slice the brisket against the grain into desired thickness, keeping the original shape of the brisket best as possible. (Carving brisket against the grain is very important.  For cutting ease and uniformity of slices, I prefer using an electric carving knife, and I like to carve the meat into about 1/4" thick slices.)
4. Using a large spatula in each hand, and maintaining the brisket's original shape best as possible, carefully lift the carved brisket and place it into a small roasting pan.  Pour the sauce with the gems of fruit and one cup of the natural gravy over the meat.  Cover the pan tightly with the lid or a sheet of heavy-duty aluminum foil.
5. Place the brisket in the oven and bake for 45 minutes to 1 hour, or until thoroughly heated.
6. Remove the brisket from the oven.  Lift the meat from the roaster, here again, keeping it's original shape best as possible, and place it onto a serving platter.  With a slotted spoon, scatter the fruit over the brisket and cover with the sauce from the pan, reserving some of the sauce to serve on the side.  Garnish the platter with your choice of fresh herbs.

I wish those of you who celebrate Rosh Hashanah a very Happy New Year...L'Shanah Tovah!  Sorry I didn't get this post up in time for your Rosh Hashanah dinner...maybe you'll try it next year.  It's so good, it still makes a great fall and winter dish and definitely a wonderful company dish..so why wait!  Enjoy!

Printable Recipe

Chili with Character ~ No Beans or Beans and Tailgates!

Football season is here and that means tailgating...you need some chili with character!  With terrific seasoning and coarsely chopped vegetables, this chili is full of character and the best I've ever had!  I've adapted this recipe from one introduced to me by my daughter a while back.  (She has a propensity for recognizing a good recipe when she sees one!)  I've cut the original recipe in half for family meals; but if you want to make it for a tailgate or large crowd, just double it.

My family is accustomed to an all-beef chili, so I didn't use beans or sausage.  However, if you would like to add Italian sausage or chili beans, just check out the original recipe:  Boilermaker Tailgate Chili allrecipes.com.  I also exchanged the green chile peppers (click here for the different varieties and heat of green chile peppers) for jalapeno, which gives the chili just enough bite for most people without being too spicy.  In other words, you can just make this chili your own!  (Keep it easy and use your food processor for the vegetables.) 

Prepare the chili on the weekend, and you can enjoy it throughout the week for lunch or dinner. You could double the recipe for a tailgate, or double and freeze half of it for another family meal later!  For even more fun, add my Dixie Girl Makes Yankee Cornbread (which freezes well also)!

                                           I'll Just Sneak A Little...

                                         Before That Tailgate!
Serves 6

Ingredients

• 1 lb. ground beef chuck (or lean ground beef--chuck will offer the most flavor)
• 1 medium-large yellow onion, diced
• 1 (28 oz.) can premium diced tomatoes with juice
• 3 oz. (1/2 of a 6 oz. can) premium tomato paste (hint: freeze by the TB leftover tomato paste)
• 2 stalks celery, cleaned & coarsely chopped
• 1 green bell pepper, cleaned, cored, seeded & coarsely chopped
• 1 red bell pepper, cleaned, cored, seeded & coarsely chopped
• 1 small jalapeno, cleaned, cored, seeded & minced
• 1/2 TB bacon bits
• 2 cubes beef bouillon
• 1/4 c. beer
• 1/8 c. chili powder
• 1/2 TB Worcestershire sauce
• 1/2 TB minced garlic
• 1/2 TB dried oregano
• 1 tsp. ground cumin
• 1 tsp. hot pepper sauce (e.g. Tabasco™ sauce)
• 1/2 tsp. dried basil
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/2 tsp. cayenne pepper
• 1/2 tsp. paprika
• 1/2 tsp. sugar

Suggested Garnishes and Sides

• shredded Cheddar or Cheddar/Colby cheese
• sour cream
• sliced avocado
• tortilla chips 
• My Dixie Girl Makes Yankee Cornbread

Directions

1. Over medium-high heat, in a 4 qt. or larger stock pot, brown the ground beef with the onion, breaking up the beef with a wooden spoon as you go.  Drain any excess grease. (With the lean ground beef, if there's any fat at all, you may want to keep it for flavor.)
2. Stir in the diced tomatoes and tomato paste.  Add the celery, green and red bell peppers, jalapeno, bacon bits, bouillon and beer.  Season with the remaining ingredients.  Stir to blend, cover and simmer over low heat for at least 2 hours, stirring occasionally.  
3. Adjust the salt, pepper and chili powder to taste (I like the recipe just as it is!).  The longer the chili simmers, the better it will taste.  Enjoy hot...refrigerate leftovers; freezes well.

When you're not tailgating, do you let everyone just dish their chili from the stove, or dish it for them in bowls?  Or do you place it on the table, or serve it on a buffet?  However you serve your chili, everyone will have fun choosing their favorite goodies from garnishes and sides served in individual dishes. (A lazy susan would be nice for this.)

By the way, do you enjoy your chili on nachos, a salad, a hot dog, or a baked potato?  Or like me:  Just give me a big bowl of chili...

                                              With All The Goodies...

                                            And I'm A Happy Chick!

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