Wintery Warm Collards W/Bacon & Onions

I've been really meaning to try out a recipe with Collards- I always seem to let them go bad before I get to using them, and for that, Mother Nature, I am sorry! I'll tell ya what though, Mother Nature has created a wonderful, nutritious food within the Collard Green- full of cancer protecting factors, cholesterol-lowering abilities, and my personal favorite charactristic-they have many anti-inflammatory properties!

I combined a few recipes I found online to create my own version of a classic Southern side dish. My hubby had never had Collards before and was quite skeptical when he saw the tough, raw leaves- so he was very pleasantly surprised with the outcome of this warm, wintery dish- and I was too!!

Ingredients & Recipe:
Printable Recipe

• 1 Bunch of Collard Greens (you can also use Kale), de-stemmed & chopped into 2" pieces
• 4-5 slices of bacon, chopped into 1" chunks
• 2 garlic cloves, minced
• 1/2 onion, sliced thin
• 1 cup of water
• dash of nutmeg
• dash of cayenne pepper
• pepper to taste
• 1 tsp. apple cider vinegar (optional, I really encourage!)

Set your Dutch Oven or a deep pan over medium-low heat. Sprinkle in your 1" pieces of bacon and cook until almost crispy, then drain on a piece of paper towel and set aside.

Next, toss the onions & garlic into the bacon fat which was leftover in the pan, and cook gently for 5 minutes. Pour in 1 cup of water, the nutmeg, cayenne, regular pepper and vinegar, stir to incorporate everything together, and then begin to fold in the raw collards. Cover the pan and simmer on medium-low heat for about 20 minutes, or until the collards are tender and edible.

Finish by removing the lid for the last 5 minutes or so, and let as much of the liquid evaporate as possible. Toss the bacon back in just before serving to warm through, then serve!

You Could Also Try...

• You shouldn't need to add salt to this recipe, the bacon has enough salt already.
• Use Kale instead of Collard Greens!
• Use as a Holiday side dish!

Ginger-Almond Fruit Plate

What can be better than fresh fruit during the month of July when pretty much everything is fresh and ripe? Then add the fabulousness of coming in from the hot summer heat and sitting down to a plateful of crispy, cold, tangy, sweet fruit! MMMmm, delic!

Now, I'm kind of a weirdo and I don't really have a taste for certain fruits so when I made this I used the stuff that I like! You need to do the same! This is really just about the method of incorporating the gingery dressing and the crunchy almonds to a beautiful fruit salad, and at the end of the day YOU need to love it and whatever you put in it, i.e., don't use fruits you don't like! Duh! :-D

Ingredients & Recipe:
Printable Recipe

• about 1 pint of strawberries
• 3 clementines, peeled & sliced into rounds
• 1 pint of blueberries
• -OR- whatever fruit you prefer, perhaps 1 yellow grapefruit instead of the clementines, 1 pint of raspberries instead of the blueberries, etc.

• 1/2 cup honey (local honey from a cider mill or farmers market is always best!)
• 2 Tbls. lemon juice
• 1 tsp. fresh grated ginger root; (peel about 1-2 inches of fresh ginger root and grate it on a fine grater or a microplane/zester seen here)
• 1/3 cup of slivered or sliced almonds, toasted (toasting the almonds is quite easy- place the almonds on a dry skillet over medium heat for 2-3 minutes, tossing around frequently, until just fragrant & lightly browned)

Arrange your fruit decoratively on a plate, or just toss together in a bowl. Combine the honey, lemon juice & ginger in a small bowl, using a fork or a small whisk. Drizzle the dressing over the fruit & top with the almonds. Eat, smile, then make comment on NICHe in the KITCHe about how much you loved this! ;-)

Protein-Packed & Fresh Veggie Tabbouleh

So a few months back I started my venture on eating more "anti-inflammatory" foods, in order to help my body become the best it can be in all facets of life. (Check out this post to review where this all came from...) Well, long story short, it turns out I needed another knee scope last week to see what the heck was going on with this knee of mine that wasn't healing from a scope-gone-bad from December last year. So to continue my "anti-inflammatory" journey and prepare my body for the outpatient procedure and long recovery ahead, I sought out some high protein and high fiber recipes to give my body a good fighting chance!

Why do you need protein, and why do you need more of it when you're going under the knife and/or about to need your body to really work well for ya? Well, think of of it like this; Your muscles are like a factory you are building- and the bricks to assemble the building are found within protein-rich foods. So you have to have enough of the bricks to properly assemble your building, right!? And when you're body is already feeling slightly defeated, it deserves for YOU to be on top of things and give it as many bricks as you can!

Well, I'm NICHe in the KITCHe of course, and I'm not just going to cart in plates full of meat to eat- no way! There ARE ways to combine really great, tasty, low fat proteins with other recipes I love, and reep the benefits!

One recipe I came across combined the basics of the popular Middle Eastern parsley salad, and the protein benefits of the popularly growing, grain-like, quinoa. And I must say- I'm hooked! All the veggies provide tons of fiber and vitamins, and the quinoa is awesome for protein & antioxidants! This is a very well-rounded salad and it really is perfect to go as a side to a piece of grilled fish, BBQ chicken, shish kabob, shrimp stir fry, summery gazpacho soup...well, you get the point...

(You'll want to eat this all up within 2 days or so, otherwise the veggies will start to get a little mushy)

P.S. This is totally Gluten-Free too, so safe for all you GF'ers out there!

Ingredients & Recipe: (adapted from Anti-Inflammatory Foods for Health)
Printable Recipe

• 1 cup of water
• 1/2 cup quinoa (I like this Ancient Harvest brand)
• kosher salt
• juice from 1/2 of a lime
• drizzle of olive oil
• 2 Roma tomatoes, diced
• 1/2 English cucumber, diced finely (skins are okay to eat)
• 1 carrot, peeled and diced very finely or grated
• 1/2 cup fresh parsley, chopped finely
• about 3 Tbls. fresh mint leaves, chopped finely
• 1 tsp. dried paprika

Begin by preparing the quinoa; stir the quinoa and water in a small pot, add in a pinch of salt and bring up a boil. Once boiling, cover the pot, reduce the heat to low and simmer for 15-20 minutes, until the quinoa has absorbed all the water and is fluffy & tender. Set aside to completely cool.

Meanwhile, do all your chopping of the veggies and combine them all in a large bowl. Stir in the lime juice and olive oil, and add the paprika.

When the quinoa is cool, gently stir it into the veggie mix. Chill the salad for at least 2 hours to let all the flavors merry together.

Parm & Thyme Rolls, No Need to Knead!

Well, its no secret that I love to cook and bake, but honestly, bread is something that I have yet to master, so when I saw this recipe in Cooking Light magazine, the whole "NO KNEADING" really excited me! If you don't know or haven't tried to make bread from scratch, it has about 129,298,876 steps- including mixing the ingredients, waiting, kneading the dough, waiting, letting the dough rise (more waiting), "punching" the dough down, letting it rise again (waiting some more), sometimes more kneading and then finally baking! I just don't have the patience or the technique (evidenced by a rough past experience) for all the waiting and kneading, but there is something really pure & authentic about the smell of fresh yeast & hot bread in your kitchen.

Like I said, I copied this recipe from Cooking Light magazine, but like I often enjoy doing, I switched up the herbs a little to my likings. And even though I didn't have to "knead" the dough, there was just enough work involved to give me some appreciation about homemade bread!

If you're on a low-carb diet, I highly recommend you cheat (just a little) for one of these rolls, especially if you're putting in some elbow grease!

Ingredients & Recipe:

Printable Recipe

• 1/2 tsp. dry yeast (like Fleischmann's brand, comes in a little packet in the baking aisle)
• 2 Tbls. warm water (not hot, not cool)
• 2 Tbls. olive oil (divided, meaning you will use 1 Tbls. at one time and 1 Tbls. at another time in the recipe)
• 1 tsp. dried thyme
• 1/3 cup milk
• 1/2 cup grated Parmesan cheese, divided
• 1 Tbls. sugar
• 1/2 tsp. kosher salt
• 1 large egg, beaten
• 1/4 cup whole-wheat flour
• 1 1/4 cup all-purpose flour, divided
• Cooking spray
• 1/2 tsp. pepper
• 1/2 tsp. garlic powder

The Day Before:

Take out all your refrigerated ingredients (milk, cheese, egg) and let them get to room temperature). Spray the inside of a medium-large glass bowl with cooking spray.

Begin by placing the 2 Tbls. warm water in a large bowl. Dissolve the yeast in the warm water; let it stand about 5 minutes until it is bubbly. Right away you should be able to smell the distinctive "yeasty" smell- the beginning of bread!

Heat 1 Tbls. oil in a small skillet over medium heat. Add the thyme to the skillet and cook for about 1 minute until fragrant and percolating. Take the skillet off the heat and let it rest for a few minutes.

Add the thyme mixture and the milk to the yeast mix and stir with a whisk, followed by adding 1/4 cup of the cheese, the sugar, the salt, and the egg. Whisk until well combined.

Now, bust out a wooden spoon (ditch the whisk), and begin to stir in the whole-wheat flour into the mixture. Next, slowly start to mix in only 1 cup of the all-purpose flour. You will start to see a very sticky, gloppy dough forming. Finish this first part of the recipe by stirring in the rest of the all-purpose flour (1/4 cup), but stir in a few tablespoons at a time. The dough will still remain quite sticky but it will be smooth.

Place the dough in the glass bowl (the one you already coated with cooking spray) and spray the top of the dough very lightly with cooking spray. Cover the bowl with plastic wrap or a lid and refrigerate overnight.

The Day Of:

Prepare a baking sheet with a piece of parchment paper.

Remove the dough from the refrigerator and place it on a floured work surface (you do not need to "punch" the dough down), and sprinkle it with a little flour. Roll the dough out to a rectangle, about 12 X 7-inch size. Brush the dough with 1 Tbls. of oil and sprinkle the rest of the Parmesan cheese (about 1/4 cup) over the dough, followed by the garlic powder and pepper.

Now, start to roll up the dough in "jelly-roll fashion", starting at the long side, and when you get to the other end, pinch the seam shut. Cut the roll into 8 equal slices and place each piece, cut side up onto the prepared baking sheet. Cover with plastic wrap and a kitchen towel, and set the baking sheet aside in a warm place away from drafts and/or cool air for about 1-2 hours or until you see that the rolls have risen a bit.

When you are ready to back and your oven is preheated to 375 degrees, place the baking sheet in the oven for 12 minutes or until the rolls are golden brown.

Place the hot rolls in a basket wrapped in a kitchen towel so they can stay warm, or serve right away!

You Could Also Try...

• Use the same roll-baking method adding or subtracting whatever herbs you like. You could try rosemary, oregano or a mixture of herbs!

*P.S. Thanks to my hubster for taking pictures of these rolls! Not only did he eat them, he waited to take their photo:)

Roasted Asparagus with Popping Tom's

I love lots of color on my plate- it just looks so appealing and gorgeous when you have a dinner with a variety of shapes, sizes & colors all over it. You are also getting a wide variety of nutrients and vitamins when you color your plate with the rainbow!

This side-dish is super easy for a week night but is elegant enough to be served for a group- in fact, I'm making this one on Sunday for my family for Easter dinner. The freshness of the lemon zest and the parsley will really impress! And even better is that you basically let the oven do all the work- but YOU take all the credit!

Ingredients & Recipe:
Printable Recipe

• about 2 lbs. of trimmed Asparagus (Trim each piece by breaking off the woody end. Do this by holding each end of the asparagus & start bending it in half until it breaks- it will naturally break off where it needs to-discard the end piece)
• 1 pint of grape tomatoes
• 6 garlic gloves, smashed
• 1 Tbls. olive oil
• S & P
• 1/4 cup pine nuts, toasted
• 1/2 cup fresh parsley, chopped
• the zest of 1 lemon
• cooking spray

Begin by heating your oven to 450 degrees. Cover a baking sheet with a piece of foil and spray very lightly with cooking spray.

Lay the asparagus on the baking sheet, drizzle the olive oil and some S&P to taste- toss the asparagus around to coat evenly. Roast for about 15 minutes total- except for the last 5 minutes of roasting, add the grape tomatoes & give everything a small toss. Once the asparagus begin to get brown and that tomatoes are starting to pop (hence, "Popping Tom's), pull the baking sheet out of the oven- you are almost ready to serve.

While the veggies are roasting, mix the pine nuts, parsley, lemon zest and a little more S & P. Transfer the veggies into a nice serving dish and then sprinkle the mixture over the top, serve and enjoy!

Muffaletta Pinwheels with Olive Tapenade

Mmm, I'm still licking my chops from this one (& I think Claire is too, hehe).

I served this "Big Easy inspired" appetizer at a Spanish Tapas couple's wedding shower a few weekends ago and personally, & it was my favorite! Yes, I mean, New Orleans inspired--which may sound a little wacky, and you might be wondering, "Spanish Tapas? How does that go with The Big Easy?" New Orleans is famous for more than just spicy creole crawfish, in fact, the area is filled with a "salad bowl" of cultures. These Muffuletta Pinwheels come from a Italian/Spanish-inspired "Muffuletta sandwich" that looks like this , which is typically quite large for the party I was hosting. So, utilizing a frozen puff-pastry sheet was what I decided to do to interpret the Muffuletta flavors for the Tapas shower!

Also, note to party planners: assemble these, bake them a few hours before serving, and then heat on a baking sheet just before serving- they will still be crispy and delicious!

Ingredients & Recipe:
Printable Recipe

• 1 sheet of frozen puff pastry
• 10 slices of salami (I prefer Genoa, sliced thin)
• 4 slices of Provolone cheese
• 3 Tbls. Olive Tapenade a.k.a. olive salad (I used store bought, but here is a great recipe)

Bring the sheet of puff pastry out from the freezer about 30 minutes before you're ready to assemble to defrost. Preheat your oven to 400 degrees & prepare a baking sheet with a piece of parchment paper.

Spread the puff pastry sheet out on a work surface (like a cutting board), and begin to overlap the slices of salami so it covers the bottom portion of the sheet. Now, cover the salami with the slices of cheese. Finally, evenly spread the olive salad all over the uncovered puffy pastry.

Starting with the bottom portion, begin to roll the puff pastry up, as tightly as possible. Working with the seam-side down, use a sharp knife to to slice 1/2-inch slices. Carefully transfer each slice onto the prepared baking sheet, giving each some room in between to "puff up". Bake for about 12-14 minutes, or until golden & toasty brown. (This makes about 15 pinwheels)

You Could Also Try...

• Like I mentioned above, you can bake these earlier in the day and then toast up in the oven before serving!
• Double or triple this recipe very easily for a bigger group.

Spanish Keen-Who? Quinoa!

I know, I know, we all keep hearing more and more about this wacky grain called Quinoa (pronounced Keen-Wah). Well, as I've posted before in this Mexican Quinoa recipe, Quinoa is a wonderful option for those with a Gluten allergy or with Celiac disease, because it is totally Gluten-free, and it is perfect for vegetarians because it is ridiculously full protein! You cook it much like rice and can serve it hot or cold, and really, you can do pretty much anything with Quinoa- it's basically like a miracle food! Rowe & Davis tell us in, "Anti-Inflammatory Foods for Health", that not only is Quinoa full of protein but it is also full of iron, magnesium, potassium, zinc, folate...basically all great things our body needs to stay balanced!

Where can you find this miracle food? I've purchased it at Kroger or Meijer- usually in the "healthy food" section, and I've used the red & the white varieties (they tasted the same to me).

This Spanish recipe was the perfect filler dish for a Spanish Tapas party we had this past weekend, and with just a few ingredients you're able to keep cost down, flavor up and tummy's full!

Ingredients & Recipe:
Printable Recipe

• 1 cup quinoa, (check the brand you purchase to see if you need to rinse it before cooking)
• 3 (10 oz.) cans of Rotel chopped tomatoes with green chilies
• 1 small white onion, chopped
• 2 garlic gloves, minced or pressed through garlic-press
• Olive oil
• 2 tsp. chili powder
• 1 Tbls. cumin
• good pinch of Kosher salt

Begin by heating a soup pot over medium heat, add in some olive oil and begin to saute the onions and garlic for about 5 minutes, until the onions begin to get tender.

Meanwhile, drain each can of chopped tomatoes, but drain all the juice into a large measuring cup. Add enough water into the measuring cup to equal 2 cups. Add the liquid into the onion & garlic mixture and bring everything up to a boil.

Once boiling, stir in the salt and quinoa. Reduce the heat to medium-low, cover the pot and let the quinoa simmer, about 20-35 minutes, until the liquid is absorbed. (The time varies so much depending on the brand of quinoa you purchase.)

Once the liquid is absorbed into the quinoa (it looks fluffy and soft), stir in the tomatoes, chili powder and cumin, allow everything to heat through, give it a taste (check to see if you need to add a bit more salt or not), and you are ready to serve!

You Could Also Try...

• This recipe can be cut in doubled for a crowd, and it also can be made the night before, stored in an air tight container and warmed up before serving.

Parmed-Up Potato Wedges

This amazing potato side-dish can go with just about ANYTHING! Tonight we had them with steak, but you could make them in the summer to go with turkey burgers and hot dogs, or with a sauteed chicken breast, pork chops or even a slice of meatloaf! Adjust the seasonings to your likings but be sure to start with a hot oven and a lot of Parmesan cheese and your result will continue to satisfy. Mmm, I wish we hadn't eaten them all...I could go for a few more right now:)

Ingredients & Recipe:

Printable Recipe

• 3-4 Potatoes (any kind you want)
• 2 Tbls. canola oil
• Cooking spray
• 1/2 cup grated Parmesan cheese
• 1 tsp. kosher salt
• + your choice of herbs/spices such as; 1/2 tsp. onion powder + 1/2 tsp. garlic powder + dash of cayenne pepper + 1/4 tsp. pepper

Mix the together Parm, salt and herbs/spices in a cereal sized bowl, set aside.

Preheat your oven to 375 degrees. Place a piece of foil on a baking sheet and lightly spray with cooking spray.

Slice each potato in half, lengthwise. Then cut each half in three wedges. Combine the wedges in a large bowl with the canola oil, toss to coat completely.

Use the Guy Fieri method of "dry hand- wet hand" when you coat the oiled potato wedges with the Parm/herb mixture. This means, designate one hand, your "wet" hand, to pick up a few oily wedges at a time and place them into the cereal bowl that contains the Parm/herb mixture. Use the other hand, your "dry" hand to toss the Parm/herb mixture up and around the wedges to coat them evening and carefully place them on the prepared baking sheet. Repeat, the "wet"/"dry" method until you've coated all the wedges.

Bake for 45-55 minutes, until golden brown. No need to toss or flip during cooking.

You Could Also Try...

• Use sweet potatoes instead of white potatoes, and a mixture of Parmesan cheese, salt and chopped rosemary.

Citrus-Glazed Baby Carrots

As a little tot, my preschool teacher used to always try to make me eat "afternoon snack". I said "heck no" because the snack was raw carrots dipped in Italian dressing. Well, okay, I didn't actually say "heck no"- it was more of a whiny "wah", but nonetheless, I was not into carrots or the bland dressing.

Carrots get a bad rap at times...this recipe sets the record straight. The glaze brings out the natural sweetness of the carrots and really takes no time at all to prepare, which is perfect during the week to go with a quick turkey burger or chicken breast.

Ingredients & Recipe:
Printable Recipe

• 1 package of baby carrots (about 2 cups)
• 3/4 cups orange juice
• 1/2 cup light brown sugar
• 2 Tbls. cornstarch
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground allspice
• 1 Tbls. butter
• S & P
• 1 Tbls. fresh parsley, or a dash of dried parsley

Begin by placing carrots in a pot, cover with 1-inch of water and simmer, covered, about 10-12 minutes, until tender but still crisp (A.K.A. not mushy!!!)

Meanwhile, use a fork to mix together the orange juice, brown sugar, cornstarch, and spices in a small saucepan, over medium-high heat. Stir constantly and boil the mixture, about 1-2 minutes until thickened. Now, stir in the butter until melted, season with S & P.

To serve, arrange the carrots in your serving dish. Pour the glaze over the carrots, sprinkle with parsley.

You Could Also Try...

• Not a fan of the "baby-carrot"? Just peel and chop "adult"/regular carrots and continue with the recipe
• Drizzle this sauce over sweet potatoes!

Crumbly- but not Crummy- Broccoli

Thanks to Sean on Facebook who wanted a few veggie side-dish ideas, I'm able to post some of my faves! It's definitely easy to get into the habit of the same ol' sides each week...don't be afraid to switch it up

Ingredients & Recipe:

Printable Recipe

• 1 1/2 lbs broccoli, cut into "florets"
• Vegetable cooking spray
• 1/4 cup dry, plain breadcrumbs
• 4 Tbls. chopped pecans or almonds
• a few dashes or 1/2 tsp. dried marjoram
• a few dashes or 1/2 tsp. dried parsley
• S & P, garlic powder to taste

Place florets in a microwave safe dish with a lid. Sprinkle the broccoli with a few tablespoons of water, season with garlic powder and S & P, then spray the broccoli with cooking spray. Microwave (with the lid to the dish on) for about 4 minutes. Carefully, toss the broccoli and check for done-ness...add on 1-2 more minutes to get to desired firmness.

Meanwhile, spray a small skillet with cooking spray and heat over medium heat. Add the nuts to the hot pan, spray them with cooking spray, & cook for 2-3 minutes, stirring occasionally (you're toasting the nuts!). Now add in the breadcrumbs, cook for 3-4 minutes, stirring frequently until crumbs are toasted. Add the herbs to the crumbs during the last minute of toasting.

To serve, spoon the crumb mixture over the cooked broccoli.

You Could Also Try...

• You really could top any cooked veggie with this crunchy-crumbly mixture; perhaps sauteed zucchini and yellow squash, or top a baked potato.

"Corny" Baked Onion Rings

Who doesn't love a little deep-fried, golden-battered onion ring once in a while? They can be so delicious, dipped in horseradish or ketchup (or by themselves). But who wants to ruin their morning workout by eating 400 calories in JUST onion rings? These BAKED onion rings, made with corn flakes are a much healthier option when you want that crunchy, golden snack! Baking them, instead of frying, helps you stay away from nasty oils and allows you feel better about adding these as a side to your dinner. AND chances are you have everything you need to make these at home already!

P.S. This is a perfect time to use your Mini-Food Processor. Less than $30 and it makes life so easy!

Ingredients & Recipe:
Printable Recipe

• 1 1/2 cups plain cornflakes
• 1/2 cup plain breadcrumbs
• 1 egg
• 1/2 cup buttermilk (no need to buy it, make your own)
• 1/4 cup all-purpose flour
• 1/4 tsp. cayenne pepper
• S & P
• 1 medium-large Vidalia onion, cut into 1/2"- 1" slices
• Cooking spray

Begin by preheating your oven to 450 degrees. Lightly spray a baking sheet with cooking spray.

Use your food processor to pulse the cornflakes & breadcrumbs into small crumbs, transfer to a med-large bowl. (Don't have a food processor? Dump cornflakes & breadcrumbs in a zip top bag and smash up with the bottom of a pan, or roll with a rolling pin).

Next, whisk together egg, buttermilk, flour, cayenne, S & P, in another bowl. Dip onion rings into egg mixture (use a fork to keep your hands clean), let the excess drip off and then "dredge" the onion into the flake-crumb mixture to coat. Place on the baking sheet. Repeat until your baking sheet is full of battered onion rings, bake about 15 minutes, gently turning once half way through. Lightly season with salt, & enjoy!

You Could Also Try...

• Use whole-wheat flour instead of all-purpose for a little added fiber! Fiber is our friend:)
• Make this recipe totally Gluten-Free! Use 1 1/2 cup of white rice flour + 1/2 cup of cornmeal instead of regular flour and breadcrumbs. The crunch you get from the cornmeal may be even better!

Hey Mashed-Tators...Gonna Dress You Up In My Log

I'm making these Mashed Potatoes for Thanksgiving next week, and they will be delic! However, I wanted to add another flavor option and found this awesome recipe in the December issue of Cooking Light! This Horseradish Butter will really dress up any mashed potatoes regardless of the season, and I'm looking forward to the smiles and looks of satisfaction at Thanksgiving dinner.

Ingredients & Recipe:

Printable Recipe

• 1 Tbls. minced shallots (similar to onion)
• 1/4 cup butter, softened (not melted)
• 1 Tbls. fresh flat leaf parsley, chopped
• 2 tsp. prepared horseradish

Begin by heating a small nonstick skillet over medium heat. Spray lightly with cooking spray, and begin to saute shallots, cook for 1-2 minutes. Remove, set aside to cool.

In a small bowl, combine & blend together shallots, butter, parsley and horseradish. Transfer butter mix onto a large piece of plastic wrap, shape it into a "log", and wrap tightly. Toss it into the refrigerator until it begins to get firm.

To serve, use a butter knife to slice off 1-2 small tabs of butter per heap of mashed potato. Finish by making a tally list of how many people said "your mashed potatoes with Horseradish butter were the best dish this whole Thanksgiving!"

You Could Also Try...

• Instead of refrigerating in the plastic wrap, spoon the mixed butter into a small side bowl to firm up.

Chive & Parmesan Smashed Potatoes

It is getting closer to the time of year where we fill our belly's with all kinds of delicious holiday foods! Chances are good that you'll need to bring a side dish for Thanksgiving, Christmas or another family get-together, so I thought I'd post a few of the Holiday recipes I've made in recent years. First up to bat; not your typical mashed potatoes!
Ingredients & Recipe: (Yields 6 servings, so cut or double as needed)
Printable Recipe

• 3 lbs of Red Potatoes (unpeeled, washed well)
• 1/2 cup of milk
• 1 stick of unsalted butter
• 1/2 cup sour cream (I prefer low-fat)
• 1/2 cup Parmesan cheese, grated
• S & P, garlic powder (to taste)
• 3 Tbls. chopped fresh chives

Roughly chop the potatoes and place in a large pot with a handful of salt and cold water (enough to cover the potatoes). Bring up to a boil, then turn heat down to simmer, cook for 30 minutes, until very tender. Drain the potatoes, return to the same pot.

Meanwhile, during the last 5 or so minutes of the potatoes cooking, begin to warm the milk and butter in a small saucepan over medium-low heat. Pour the warmed milk/butter mixture into the drained potatoes and begin to mash with a potato masher until you get to your desired consistency. (Careful not to OVER mash or else the potatoes will start to get a paste-like consistency). Use a rubber spatula to fold in the sour cream, chives, S &P, and a dash of garlic powder. (Add more milk/butter mixture as needed).

Transfer to a nice serving bowl, top with a little extra chive and serve to your family! They'll love you once they taste these cheesy, flavorful, carb-olicious tators! I mean, the holiday season isn't about holding back, but at least we've kept the potato peels in the recipe for some added fiber:)

You Could Also Try...

• Not eating right away? Transfer to a nice serving bowl that is also oven-safe. When you get to your family's home, throw the bowl in the oven on a low temp for 20 minutes to warm up.
• Smooth leftovers over a bowl of vegetable soup, bake for 15 minutes and enjoy some faux Shepherd's Pie.