Mashed Potatoes with Roasted Vegetables

Mashed potatoes with roasted vegetables… a lovey way to dress up plain mashed potatoes.

Mashed potatoes with Roasted Vegetables

We have started a new year of birthday celebrations with our kids. Although our kids are adults now and a couple of them are married, we still come together to celebrate their birthdays and the in-law kids birthdays too. Celebrating life was always a big tradition when I was growing up. I love this tradition and I try to carry it on with our family. I am hoping as time passes that our kids will carry on this traditions with their own families.

I have talked about this on my blog before… when we celebrate birthdays I let the person celebrating their birthday pick what they would like on the menu for their celebration. This time around we were celebrating two birthdays our daughter Lisa and her husband Doug. They both love mashed potatoes, but I wanted something a little more than the traditional mashed potatoes that my family usually finds on the table.

Mashed potatoes with Roasted Vegetables

I decided to dress the potatoes up with flavors that I used in my potato fritters, that I made a while back. I love the flavor of peppers , onions, and garlic with my potatoes, they’re even better when you roast them. That is exactly what I did. I took red and green peppers, onions, and garlic and roasted them until they were tender and a bit charred. Once they were cooled they were run through the mini food processor so that they were chopped finely. I folded these tasty bits of roasted vegetables into the  creamy mashed potatoes along with sour cream.

It amazing how these bits of roasted vegetables brought so much flavor to the potatoes.  I think these potatoes may become a tradition in our family too.

Mashed potatoes with Roasted Vegetables

Mashed Potatoes with Roast Vegetables
 
Author:
Ingredients
  • ½ medium red pepper
  • ½ medium green pepper
  • ¼ medium onion
  • 2 cloves garlic
  • Olive oil
  • 2 to 3 pounds of potatoes
  • Salt to taste
  • ¾ cup milk (more or less - to get them to the creamy stage)
  • ½ cup sour cream
Instructions
  1. Cut the peppers and onions into wide strips, leave the cloves of garlic whole. Place on a baking sheet that has been lined with aluminum foil. Drizzle the vegetables with olive oil. Place the baking pan in the oven that has been preheat to 400 degrees F. Roast for about 40 minutes or until the vegetables are tender and a bit charred. Remove from oven and cool completely. Place the cooled roasted vegetables into a food processor (a mini one works perfect) pulse until the vegetables are in small piece you don't want to puree them. Set aside until they are needed.
  2. Peel potatoes cut into small chunks. Cover with water and add salt to taste. Cook until the potatoes are fork tender. Drain the water completely. With a electric hand mixer or a potato masher start to mash the potatoes. Add the milk gradually until you have the right consistency. Fold the sour cream and roasted vegetables, serve immediately.

 

Mashed potatoes with Roasted Vegetables

Citrus Bundt Cake

Citrus bundt cake… can brighten up the dreariest day.

Citrus Bundt Cake

After last week’s beautiful spring weather, this week has been cold and dreary. We even saw some snow in the early part of the week. I was back to wearing gloves and winter clothes for the week. Will it ever stop coming?

This citrus bundt cake actually brighten up the week a bit. I love the taste of citrus just about as much as I do chocolate. Oh wow, did I actually say that?!? That says a lot coming from an over the top chocolate lover.  But seriously I love the taste of citrus in this cake, it is light and refreshing.

Citrus Bundt Cake

I actually found the recipe sitting in my recipe box, I haven’t made it for years. And actually the recipe that I found was not a recipe for a cake it was for a quick bread. I decided to make changes so that I could make a bundt cake.

The cake is dense, but not heavy and as time goes on it gets moister. There is a syrup that is made from the juice of the lemon and orange. Which is poured over the cake a few minutes after the cake comes out of the oven. The syrup forms almost a crust over the cake, which is totally yummy. The lovely yellow color makes you think that spring will eventually be here to stay.

Citrus Bundt Cake

Citrus Bundt Cake
 
Author:
Ingredients
  • 2 cups sugar
  • Zest from a lemon
  • Zest from a orange (I used a mandarin orange)
  • ½ cup butter, room temperature
  • 4 eggs
  • 3 cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1½ cup heavy cream
  • Glaze-
  • Juice from lemon
  • Juice from orange
  • ⅓ cup sugar
Instructions
  1. Preheat oven to 350 degree F. Grease and flour a bundt cake pan.
  2. In a large bowl combine the sugar and zest from the lemon and orange. With your fingers rub the zest and the sugar together to release the flavors of the zest. Add the butter to the sugar and zest and beat until light and fluffy. Add the eggs one at a time beating until well blended between each egg. In a medium bowl combine the flour, baking powder, and salt and add to the sugar mixture beat until well blended. Add the cream and mix until all is blended.
  3. Pour the cake batter into the prepared bundt pan. Place the cake into the preheated oven. Bake for about 50 minutes or until a toothpick comes out clean.
  4. Remove from oven let the cake cool for 5 minutes, after the 5 minutes remove from bundt pan.
  5. While the cake is cooling combine the juice from the lemon and orange, add ⅓ cup sugar. Mix until the sugar dissolves in the juice. After the cake is removed from the bundt pan pour the juice mixture over the top of the cake. Cool completely.

Citrus Bundt Cake

Breaded Taco Seasoned Chicken Strips

Breaded taco seasoned chicken strips flavored by taco seasoning, simple but a tasty idea.

Bread taco chicken strips

 

Being a food blogger is not always an easy task. If you are a food blogger you will know this first hand. There are many times I find myself at a loss for recipes and sometimes for words as well. Then an idea comes out of the blue… like these chicken strips.

This past week I was trying to decide upon what recipes that I would like to cook and then share and I was drawing a total blank. I wanted something easy, I guess I could say that I was being a little lazy. Then it hit me, why not take some chicken strips and roll them in some bread crumbs with some taco seasoning.

Bread taco chicken strips

I thought that I had panko bread crumbs in the pantry and thought that would give the chicken strips a nice crunch, but when I went to the pantry all I could find was plain bread crumbs. But I forged forward and used the plain bread crumbs, sometimes you just have to go with what you have.

I made my own taco seasoning since I didn’t have a packet of seasoning in the pantry, but you can buy taco seasoning in a packet if you like. The chicken strips were totally full of flavor. It was just my son Adam and myself that ate these, Mike was traveling. We both enjoyed them. If you are one that does not like a lot of taco flavor I would suggest that you cut down on the taco seasoning a bit, but if you are a taco loving body like Adam I would suggest that you go for the full recipe.

We ate the chicken strips with some salsa, which add to the flavor.

Bread taco chicken strips

 

Bread Taco Seasoned Chicken Strips
 
Author:
Ingredients
  • 1 to 1½ pounds of boneless and skinless chicken breast
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon oregano
  • ¼ teaspoon paprika
  • 1½ teaspoon cumin
  • ½ teaspoon salt or to taste
  • 1 cup bread crumbs
  • 1 cup flour
  • 2 eggs
  • 2 tablespoons water
  • Oil for frying (I used vegetable oil)
Instructions
  1. Cut chicken into strips. Combine the all of the seasonings in a bowl large enough that you can roll your chicken strips in. After the seasonings are mixed together add the bread crumbs and combine until well mix
  2. In another bowl add the flour and in yet another bowl beat the egg with the water. Set up a work station for the flour, then egg, and then the bread crumb mixture.
  3. Heat enough oil to coat plus a little extra in a skillet.
  4. First roll the chicken strip in the flour, then dip it in the egg mixture, and then into the bread crumbs, coating the strips evenly with the crumbs.
  5. Place in the heated skillet and fry until brown on one side, flip and fry on the other side until brown. It will depend how large your strips are for cooking time, but cook until meat is no longer pink.
Notes
Feel free to use less of the different seasoning, these chicken strips have a bit of a heat to them.

Bread taco chicken strips

 

Baked Italian Macaroni and Cheese

Baked Italian macaroni and cheese… perfect comfort food.

Baked Italian macaroni and cheese

To be perfectly honest with you I have never been a big fan of macaroni and cheese. I am not sure why, but it is usually one of those foods that I can take or leave. I know it is known to be one of those perfect comfort foods, or for most people at least. Then why am I featuring another macaroni and cheese recipe? I know I had one a couple of weeks ago.

Baked Italian macaroni and cheese

Well you see just because it is not my favorite, I live in a house with others that would eat macaroni and cheese every day of the week. And since my family enjoys mac and cheese as much as they do, I enjoy making it for them. Really, isn’t one of the biggest joys of cooking is  to see other people enjoying the food that you have prepared? Or at least it is for me.

So, I have been tinkering around with different ideas for new mac and cheese recipes, or at least new to my family.  Mozzarella cheese is always a hit in my house, so I decided to combine it with some Italian seasoning for this Italian macaroni and cheese. I had contemplated adding some green peppers and pepperoni to the dish, but decided to do that another day.

I have to admit that I did enjoy this macaroni and cheese with the mozzarella and the Italian seasoning. This recipe may make me into a macaroni and cheese lover like the rest of the family.

Baked Italian macaroni and cheese

Baked Italian Macaroni and Cheese
 
Cook time
Total time
 
Author:
Ingredients
  • 2 cups uncooked pasta (I used ziti)
  • 2 tablespoon butter
  • 2 tablespoon flour
  • 1½ cup milk
  • 2 cups mozzarella cheese
  • 1½ teaspoon Italian seasoning
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 350 degrees F.
  2. Cook the pasta according to the package.
  3. In a skillet melt butter, once the butter is melted add the flour and stir until blended and smooth.
  4. Add the milk gradually stirring constantly; cook over medium high heat until the mixture starts to thicken. Add the cheese and stir until melted and blended, once the cheese is melted add the Italian seasoning, salt, and pepper and mix until well blended. Add the cooked macaroni mixing until the macaroni is coated with the cheese mixture.
  5. Transport to a baking dish and place into a preheated oven. Bake for about 30 minutes or until the top of the macaroni and cheese starts to turn golden brown.

I have to admit that I did enjoy this macaroni and cheese with the mozzarella and the Italian seasoning. This recipe may make me into a macaroni and cheese lover like the rest of the family.

 

Potato and Pepper Fritters

Potato and pepper fritters… so tasty and crispy.

Potato and pepper fritters

Woo-hoo! It’s the weekend. I love when 5:00 rolls around on Friday and I know that I have the whole weekend to unwind after a long week of work. I just found out that I get to babysit for my granddaughter tomorrow evening, so I am sure that is going to be lots of fun. Maybe we will do a little baking, it is never too early to start them in the kitchen.

I have a side dish today to share with you on this Friday.

Potato and pepper fritters

If you look through my blog you will see a number of different potato recipes.  A few posts ago I wrote about a pizza stuffed baked potato that was a meal by itself. As I mentioned earlier this time around is all about the side dish. I love crispy fried potatoes. Who doesn’t, right??

This is a simple dish that is tasty and easy to make. Another thing I love about this, it will go with just about any meal. Yes, I was having a hard time deciding what I wanted for a side dish for Sunday dinner, when potato fritters popped in my head. It is funny how things happen like that.  I had just purchased a beautiful green and red pepper the day before and I thought wow, potatoes and peppers, perfect.

Potato and pepper fritters

The potatoes are crispy on the outside and tender in the inside. The peppers give them a little more flavor and I love the green and red colors sprinkled in with the potatoes. The perfect side dish.

Potato and pepper fritters

Potato and Pepper Fritters
 
Author:
Ingredients
  • 2 medium potatoes (I used russets)
  • 2 tablespoons red peppers, finely chopped
  • 2 tablespoons green peppers, finely chopped'
  • 1 tablespoon onion, finely minced
  • 1 tablespoon Parmesan cheese
  • 1 egg
  • Olive oil
  • Salt
Instructions
  1. Prepare the peppers and onions and set aside.Peel the potatoes and grate the potatoes. Place on a paper towel to adsorb any liquid. In a medium bowl place the potatoes, peppers, onions, Parmesan cheese, and egg. Scoop out about a ¼ of a cup of the potatoes and form into patties. Continue until all the potatoes have been made into patties.
  2. Add olive oil to a skillet until the bottom is covered. Heat over medium heat, once the oil is heated place the potato fritters into the skillet. Fry for about 5 minutes or until the fritters are golden brown, flip and continue to fry the other side until golden brown for about another 5 minutes. Flip again and continue to fry for about another 5 minutes, in all about 15 minutes or until potatoes are tender in the inside. Season with salt, to taste. Watch fritters as they fry so they do not burn. Serve immediately.

Potato and pepper fritters

 

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