SMASHED POTATOES

Based on a recipe from the  Pioneer Woman’s blog. http://thepioneerwoman.com/cooking/2008/06/crash-hot-potatoes/

Ingredients:

5 red potatoes (or Yukon Gold)

3 tablespoons garlic olive oil (or olive oil)

Sea salt (to taste)

Black pepper (to taste)

Garlic Herb Mrs. Dash seasoning (to taste)

Parsley  (to taste), Chives (to taste) (fresh is best)

¼ cup melted butter (with approximately ½ teaspoon of garlic powder mixed in)

Tools needed:

Stock Pot

Cookie Sheet

Pastry Brush

Potato Masher

Directions:

Boil salt water.  Clean the potatoes.  Boil the potatoes until they are tender, about 30 – 40 minutes depending on how big your potatoes are.

Preheat oven to 425 degrees f. Prepare Cookie sheet with Aluminum Foil or parchment paper (I like to layer parchment paper on foil). Generously brush cookie sheet with garlic olive oil.  Place each boiled potato on the cookie sheet leaving ample room for each potato to spread.  Individually squash each potato with the potato masher.  They need to be about the thickness of a thin slice of bread. 

Generously brush with garlic olive oil.  Sprinkle with sea salt.  Sprinkle with black pepper.  Sprinkle with parsley. Sprinkle with Garlic Herb Mrs. Dash.  Pour melted garlic butter over each potato.

Bake on the top rack of a 425 degree oven for 20 -25 minutes.  For the last 5 minutes Broil on High to create  crispy edges and tops.

   

Ingredients and Tools

Boiling Potatoes

Smashed Potatoes

Seasoned and Ready to Bake

FRESH Chives and FRESH Parsley on this Batch

Just Out Of The Oven

Just out of the Oven with FRESH Herbs

Ready to Serve

YUM!

Plated and Ready to eat with FRESH herbs

CHICKEN, PINENUT AND PARMESAN PASTA

Ingredients:

2 large boneless, skinless chicken breasts – cut into cubes

A few dashes Garlic Herb Mrs. Dash for seasoning chicken

½ cup bacon, crumbled

1 cup peas (cooked)

1 cup sweet bell pepper (chopped and sauteed in a dab of butter)

1 cup toasted pine nuts

½ cup parmesan cheese

½ cup mozzarella cheese

½ cup green onion, chopped

1 box Tri Color Vegetable Rotini pasta (cooked) (Any medium sized pasta works well for this)

1 – 2 tablespoons olive oil (or Garlic Olive Oil – if available)

Directions:

Chop green onion and cut bell peppers. Boil water for pasta and cook pasta as directed.  Cube chicken breasts.  Cook and crumble bacon.  Sauté peppers them in a dab of butter in a sauté pan over low heat.  Cook peas as directed.

Toast pine nuts –  Place pine nuts in a single layer on a baking sheet.  Cook 3 minutes in a 400 degree oven.  Stir, then cook for 2 more minutes.  Remove from oven.

Cook cubed chicken over medium heat in a large sauce pan.  Add the Garlic Herb Mrs. Dash to season.  Cook thoroughly, but do not overcook.

Drain pasta and toss with olive oil.  Mix all ingredients together and serve.  Or if you have picky people at your house, put everything in a separate bowl and let them choose their healthy mix.

Ingredients

Pine nuts - ready to toast

Toasted Pine Nuts

Portioned Ready to eat