Mashed Potatoes Recipe

I, like so many others, love the Pioneer Woman.  I like to imagine that we are super best friends and we do all kinds ranch things together.  You know..horse stuff, garden stuff, cow stuff, hay stuff..er..other ranch stuff.  Okay, so I don't really know what is involved in ranch stuff but I'm pretty sure she and I would have lots of fun doing it together.  One of the ranch things that I know we would absolutely do together would be cooking at the Lodge.  We would absolutely whip up a batch of these Mashed Potatoes because they are very yummy.  Clearly not on my diet..but during the holidays who is on a diet anyways?  I highly suggest you whip up a batch of the Pioneer Woman's Mashed Potatoes recipe.  You will be very happy you did.

You will need Half & Half, Butter, Cream Cheese, Seasoned Salt, and Potatoes.

Wash and peel the Potatoes.

Cut them up into even sized chunks.  I cut mine into fourths to try and cook a bit faster.

Bring a big pot of water to a boil.

Add the taters and let them cook away until they are tender. 

Drain the taters.

You want them to be fork tender..I actually wish I had cooked mine a few more minutes.

Grab your handy tater masher. 

Toss the taters back in the pan and turn the heat on low.  Pioneer Woman says to do this so I did it. 

Now get to mashing.

Good and Mashed.  Now you can turn off the stove.

We are all in real trouble now.

Add in a stick and a half of the softened Butter.

Then add in the cube of softened Cream Cheese.  Mix it all together.

Now as if the Butter and Cream Cheese weren't enough now it's time for the Half & Half.

Add the Half & Half in and don't think twice about it.  It's not as if you'll be eating the whole batch of Mashed Potatoes yourself.   Also add in the Seasoned Salt and Black Pepper. 

Stir everything together into a creamy and delicious mixture.  Taste and adjust seasoning as needed.

Now transfer the Taters to a baking dish. 

So silly..you thought we were done with the Butter.  Not a chance!

Using the last half a stick of Butter place pats of Butter on top.

These can be made ahead and re-heated when you are ready for them.  350 degrees for about 20 minutes and you are ready to go.  Enjoy!

Mashed Potatoes Recipe
Source:  The Pioneer Woman Cooks

5 LBS Potatoes (I used Russets)
2 Sticks of Butter, Divided
1 package Cream Cheese
1/2 C Half & Half
1/2 tsp Seasoned Salt
1/2 tsp Black Pepper

Wash and peel the potatoes.  Cut the potatoes into even sized chunks into fourths.  Fill a large pot with water and bring it to a boil over medium heat.  At the potatoes and cook until they are very tender.  About 30-40 minutes.

Drain the potatoes then place them back in the dry pan.  Set the heat to low and start mashing with a hand masher.  This should help remove steam and according to The Pioneer Woman is one of the secrets to the yumminess of these potatoes.  Once the potatoes are thoroughly mashed turn off the heat.

Add in 1 /12 sticks of Butter, an 8 oz block of Cream Cheese, and 1/2 cup of half & Half.  Mix everything together and add more half & half if they are too dry.  Next add the Seasoned Salt and Black Pepper.  Start slow and add more if they need more seasoning.  Mix everything together really well.

Transfer the potatoes to a baking dish.  Take the last 1/2 stick of Butter and cut it into chunks and place them all over the top.  Heat oven to 350 degrees and bake about 20 minutes or until everything is warmed through and the Butter is all melted.  Can be made in advance but be sure to take them out of the fridge 2-3 hours before you bake them.

Approximately 20 servings

212 Calories
18 Carbs
14 Fat
3 Protein

Chicken Vesuvio Recipe

What is with the allergies this year?  My eyes have bee itchier the last month than they have been in years.  Blah!  Last summer I didn't have any allergies.  I was very pregnant last year and I think I become super human when I am pregnant.  I don't get sick very often and I don't suffer from allergies.  One major perk to pregnancy that I miss when I'm not with child.  Hopefully the culprit will leave me be soon. On a happier note, I made the tastiest chicken and potato dish the other night. 

You will need Flour, Lemon, Butter, Rosemary, Oregano, Chicken Broth, 10 smallish Potatoes, Olive Oil, and Frozen Peas.

Warm up a non-stick skillet over med heat, then add 2 tspof Olive Oil.  While the pan is warming up Season the Chicken with Salt and Pepper.  Then add the Chicken to the warm skillet and cook until golden brown or about 5 minutes.

Flip the chicken over and cook until the other side is browned, about 3 minutes.

Wash and cut up your small potatoes.  Just cut them in half.

Remove the Chicken from the skillet and set aside for the time being.

In the same skillet, still on medium heat, add another 2 tsp of Olive oil and allow to warm up.  Arrange the taters, cut side down, in the pan and cook about 7 minutes.

Mince your Garlic and get your Rosemary and Oregano ready.

Add the Garlic and spices into the taters with a bit of Salt and Pepper and cook about 30 seconds.

Stir in Flour and cook 1 minute.

Add the Broth and scrape all the browned bits off the bottom of the skillet.  Bring everything to a nice warm simmer.

Nestle the Chicken in with the potatoes, cover and cook on medium-low heat until the chicken is fully cooked, about 12 minutes.

Remove the Chicken and Potatoes from the pan.

Remove the Chicken and Potatoes from the pan and tent them with foil so they stay warm.

Increase the heat to Medium-high and cook until the liquid reduces to about 1 cup, about 5 minutes.

Add the thawed peas and cook about 1 minute.  Add the Butter and squeeze in the Lemon Juice.  Then salt and pepper to taste.

Top the Chicken and potatoes with the sauce and Enjoy!

Skillet Chicken Vesuvio
Source:  Food Folks and Fun

4 Chicken Breasts
4 tsp Olive Oil
10 Small Potatoes
2 Garlic Cloves, Minced
1 tsp Rosemary (I used dry)
1/2 tsp Dry Oregano
1 TBSP Flour (I used Whole Wheat)
1 Can Chicken Broth
1 C Frozen Peas, Thawed
1 TBSP Butter
1/2 Lemon, Juiced
Salt & Pepper to taste

Heat a skillet over medium heat then add 2 tsp of Olive Oil.  Season the Chicken Breasts with Salt and Pepper then add to the warm pan.  Cook until golden brown, about 5 minutes.  Then flip the chicken and cook on the other side about 3 more minutes.  Move the chicken to a Plate while you complete the next steps.

Heat the remaining 2 tsp of Olive Oil in the same pan over medium heat.  Arrange the potatoes in the pan cut side down and cook 7 minutes.  Stir in the minced Garlic, Rosemary, Oregano, and a bit of salt & pepper and cook for 30 seconds.  Stir in the flour and cook 1 minute.  Add the broth and scrape up the browned bits on the bottom of the pan while stirring.  Bring pan to a simmer.

Nestle the chicken into the potatoes and cook, covered, until the chicken is done about 12 minutes.  Transfer the potatoes and Chicken to a separate dish and tent with foil to keep warm.  Increase the heat on the pan to Medium high and cook about 5 minutes until the liquid is reduced to about 1 cup.  Stir in the thawed peas and cook 1 minute.  Then remove the pan from the heat and add the butter and Lemon juice.  Add Salt & Pepper to taste.  Top chicken and potatoes with the sauce and Enjoy!

Approximately 4 servings

424 Calories
57 Carbs
9 Fat
29 Protein

Potato Pizza Recipe

I love pretty much all things pizza.  I'm always looking for a healthier version of pizza that still quenches my pizza thirst.  This recipe was pretty good and I definitely recommend it.  My three year old who doesn't like potatoes very much just picked off and ate the pizza toppings and left the potato for the rubbish bin.  Kids!  I got the baked potato recipe here and the potato pizza recipe here.

You will need potatoes, Turkey Pepperoni, Grated Cheese, Olive Oil, Lawry's Season Salt, and the leftover Marinara sauce from your Spaghetti Taco Recipe

Clean and dry your potatoes really well.

Using a fork poke the potato in several spots.  You want to dig the fork in good and deep to help steam release as it cooks.

Add a bit of Olive Oil to a bowl.  Dip your potatoes into the oil  Then rub the oil all over the potato to coat.

Season the potato skins with Lawry's seasoned Salt.  Yummy!

Place the potatoes right on the oven rack but put a baking sheet underneath just in case a mess happens.

Remove from oven about an hour later or when they are good and soft.

Cut the potatoes in half and scoop out a little of the flesh to create a little well.

Cover each half with Marinara sauce, grated cheese, and pepperoni.  stick baking sheet back in the over for about 5-10 minutes until the cheese is melted.

Enjoy!

Potato Pizza Recipe
Sources:  Alton Brown-Food Network   and Brooke Mclay-Babble

4 Russet Potatoes
2 TBSP Olive Oil
1-2 TBSP Lawry's Seasoned Salt
1/2 Cup grated Cheese
24 Slices Turkey Pepperoni
1 Cup Marinara Sauce

Wash and dry potatoes very well.  Put the Olive Oil in a bowl and dip each potato in and then rub the oil all around.  Cover with Lawry's Seasoned Salt.  Heat oven to 350 Degrees and place the potatoes directly on the oven rack.  Place a baking sheet underneath to catch any messes.  Bake 1 hour or until potatoes are tender.

Cut Potatoes in half and scoop out a little of the flesh to create a well.  Cover each half with Marinara, Cheese, and Pepperoni.  Place on baking sheet and bake about 5-10 minutes or until cheese is melted.  Enjoy!

 Nutritional Info per 1/2 potato

243.5 Calories
36.5 Carbs
8 Fat
7.5 Protein