Roasted Garlic Mashed Potatoes

You really can't go wrong with mashed potatoes - there are so many recipes out there, as well as different ingredients to add to them. Personally, I like them all different ways: smooth or chunky, skin on or peeled, with red potatoes or with Yukon Golds, with milk or cream; but always with lots of butter!

We chose Yukon Golds for this particular dish, because when I use red potatoes I usually leave the skin on, and I didn't think that would meld as well with the roasted garlic. We have talked about roasted garlic before on the blog, and the flavor that results from the roasting is really delicious - much more mellow than you would think it would be, as well as adding a flavor profile to the dish that you can't get any other way. Try it once and you will be hooked!

Roasted Garlic Mashed Potatoes
from Colleen's Kitchen
Makes about 8 servings

2 whole heads of garlic
olive oil
4 pounds Yukon Gold potatoes, peeled and rinsed
1/2 cup (1 stick) butter
1 cup plus 2 tablespoons whole milk or cream
kosher salt and coarse ground pepper to taste
parsley to garnish

Preheat the oven to 375 degrees F.

Cut the stem side off of both heads of garlic, and place them in a small baking dish lined with foil. Pour olive oil all over the tops of the garlic. Bake for 30-40 minutes or until golden brown and cloves are soft. Set aside to cool; then squeeze each clove out of its peel.

Cut peeled potatoes into 2 inch cubes (this doesn't have to be the exact measurement, just make sure they are all relatively the same size) and place into large pot. Fill with water just until tops of potatoes are covered, and cover the pot. Bring to a boil over high heat. Once the water reaches a boil, reduce heat and let simmer, uncovered, 15-20 minutes or until potatoes are tender (test with a fork).

Drain potatoes and return to pot. Use potato masher or ricer to mash potatoes into large chunks. Add garlic cloves, butter, and milk or cream and mash until smooth. Add more milk or butter as needed! Season to taste with salt and pepper. Transfer to a large bowl and garnish with parsley if desired.

Chicken Stuffed with Prosciutto and Sundried Tomatoes

For the main event at the birthday dinner, my mom requested stuffed chicken. I really wanted to make up my own recipe, so I started doing some research on the best cooking techniques. My first step was trying to decide whether to cut a pocket into the chicken breast or to pound the chicken and do a roulade-type dish instead. I ended up asking my teachers at my cooking class, and they suggested browning the chicken first, then pounding it thin and sort of wrapping the chicken around the stuffing.

I ordered skin-on breasts from the butcher and would have gotten them boneless as well but they wanted to charge me WAY more for that, so I ended up doing that myself, as well as butterflying the chicken and making it thin enough. Essentially what you need to do is make sure the chicken is thin enough to wrap around the stuffing, so you could really buy the scallopini at the store (that does not come with the skin on it though) if you are worried about trying to butterfly it yourself.

Once the chicken is thin enough, place some of the stuffing in the middle of the meat, then wrap all four sides around it and secure with a toothpick. Dust the tops of the chicken (skin side) with some Wondra flour and then brown that side in a saute pan before baking the chicken. This will lock in some flavor and give you a nice crispy skin. Here is what they will look like once they are wrapped: **Warning: Raw chicken pictures ahead!**

Chicken Stuffed with Prosciutto and Sundried Tomatoes

from Colleen's Kitchen

Makes 8 servings

8 skin-on split chicken breasts (about 4 pounds of meat)

6.5 ounce container of Alouette Garlic and Herbs Cheese

1/4 cup ricotta cheese

1/4 cup dried Italian-seasoned bread crumbs

1 cup oil-packed sundried tomatoes, drained and chopped

3 ounces prosciutto, chopped

toothpicks

Wondra flour, for dusting
olive oil

parsley, for garnish

Preheat oven to 350 degrees F. Line a large rimmed baking sheet with non-stick foil.

Butterfly each chicken breast so that it lays as flat as possible (You will be cutting into the non-skin side). Place each breast between two pieces of wax paper and pound out with a heavy object (frying pan, wooden mallet, etc.) until it is about a 1/2 inch thick.

Combine cheese, bread crumbs, tomatoes, and prosciutto in a small bowl. Place about about two tablespoons of stuffing (do not overstuff) in the middle of each flattened chicken breast and fold the four sides around it. Secure with a toothpick.

Turn the chicken over, and sprinkle the skin side with Wondra. Heat about a tablespoon of olive oil in a large saute pan. When oil is very hot, lay 4 pieces of chicken, skin side-down, in pan and cook until browned, about 6-7 minutes. Do not move the chicken until you are ready to take it out of the pan. Remove to baking sheet. Repeat with remaining chicken.

Bake about 20 minutes, or until juices run clear and chicken is no longer pink inside. Turn the broiler on High and let broil 3-4 minutes to get a nice brown color.

Let rest 5-10 minutes before slicing. Pour any juices from baking sheet over the plated chicken. Garnish with parsley.

Baked Artichoke Squares

I am always a fan of a good spinach-artichoke dip, so when I saw this recipe on BMK's blog, I saved it right away! This was fairly simple to prep - although don't get discouraged if your crescent rolls don't roll out perfectly or form a "crust". Just make sure they are all attached together to make one big rectangle and you will be fine - mine was not pretty but it did the job!

The next time I make this I will probably add in a handful of shredded cheddar cheese (most likely white cheddar so it blends in with the rest of the topping) in order to bind the spinach-artichoke mixture together more. It was very tasty, but almost slid right off the crust when you bit into it, so I am thinking the added melted cheese will do a good job of holding it together. This is a great appetizer to make for a crowd!

Baked Artichoke Squares

from Reservations Not Required

Makes 24 squares

2 8-ounce cans refrigerated crescent dinner rolls

1 14-ounce can artichoke hearts, drained and chopped

1 9-ounce package frozen spinach, thawed and squeezed to drain

3/4 cup grated Parmesan cheese

2/3 cup mayonnaise

2/3 cup sour cream

1/8 teaspoon garlic powder

Preheat oven to 375 degrees F.

Unroll dough into 4 long rectangles. Place crosswise in ungreased 15x10x1 inch baking pan; press over bottom and 1 inch up sides to form crust. Press perforations to seal.

Bake for 10-12 minutes or until light golden brown.

Meanwhile, in a medium bowl, combine all remaining ingredients; mix well. Spread mixture evenly over partially baked crust.

Bake for an additional 8-10 minutes or until topping is thoroughly heated. Cut into squares and serve warm.

Penne with Sausage, Artichokes, and Sun-Dried Tomatoes

This pasta has a lot of my favorite ingredients in it - sundried tomatoes, artichokes, sausage, and wine. ;) I love the flavor that develops while the sauce is simmering. We are trying to be a little healthier in the Cooking This and That household these days so I didn't add in the mozzarella; but I highly recommend it if you are not watching your calories!

This recipe is actually my own version of two very similar recipes in two separate Giada cookbooks: Giada's Family Dinners and Everyday Pasta. I have adapted it according to our tastes; but both versions are very good as they are written as well. Mangia!


Penne with Sausage, Artichokes, and Sun-Dried Tomatoes
from Giada DeLaurentiis
Makes 4 servings


3/4 cup drained, oil-packed sun-dried tomatoes, sliced, 2 tablespoons of oil reserved
1/2 pound hot Italian sausage, casings removed and crumbled
12-ounce jar marinated artichokes, drained and chopped
2 large garlic cloves, chopped
3/4 cup chicken broth
1/2 cup dry white wine
14.5-ounce can diced tomatoes, undrained
8 ounces penne or other tubular pasta
1/2 cup finely shredded Parmesan cheese, plus more for serving
1 tablespoon fresh chopped basil or 1 teaspoon dried
2 tablespoons fresh chopped parsley or 2 teaspoons dried
8 ounces fresh mozzarella, cubed (optional)


Heat 1 tablespoon of the oil reserved from the tomatoes in a large skillet over medium-high heat. Add the sausage and cook until brown, continually breaking the meat into bite-sized pieces, about 10 minutes. Transfer the sausage to a bowl lined with a paper towel.


Add the remaining tablespoon of oil to the same skillet; then add the artichokes and garlic and saute over medium heat until garlic is tender, about 2 minutes.


Add the broth, wine, diced tomatoes with juice, and sun-dried tomatoes. Bring to a boil over medium-high heat, stirring occasionally, until the sauce slightly reduces, about 8 minutes.


Meanwhile, bring a medium pot of salted water to a boil. Add the penne and cook until al dentem, about 10 minutes. Drain the pasta.


Add the pasta, cooked sausage, Parmesan cheese, basil, and parsley to the sauce. Toss until fully combined; then stir in the mozzarella, if using. Season to taste with salt, pepper, and extra Parmesan cheese.

Guest Blogger: Chuck

When I asked Chuck whether or not he wanted to make dinner one night this week he responded with a resounding "Yes!" and gave me a list of things to make sure that we had on hand. I have to say that Chuck continues to impress me with his skills in the kitchen. He doesn't follow any recipes and always comes up with delicious meals. And here is where I will turn it over to him to explain everything:

Chicken Cordon Chaz:

Ok, first thing first -- Colleen must have had too much Pinot Grigio early this week because she certainly wasn't thinking clearly when she allowed me to post on this blog. Right now I feel like the bizzaro "Sports Gal" to her Bill Simmons (if anyone in the cooking-blog-world knows who that is).

Secondly, the one thing you are NOT going to get from me is any reference to measurements or words like "blanch". As far as I'm concerned, Blanch was just the promiscuous red-head on Golden Girls.

That said - here's what I made tonight and how I did it... at least what I can remember because my normal process is to pretty much wing it as I go.

1) I took some chicken breasts and split them in half width-wise. It's a little awkward to cut it like that, but if you don't the chicken is too fat and often it won't cook all the way through. On the flip side, you could just buy the thinner chicken breasts.

2) Crack a few eggs in a bowl and beat the yolks a little to make it uniform. Then get another bowl filled with bread crumbs. Then you basically just "tar-and-feather" the chicken breast -- 1st- egg batter, 2nd- bread crumbs. (side note: One time in college we did this to my friend Eugene with Miller Lites and a can of grated parmesan cheese at 3am after a LOT of beers... but that really has no relevance here....)

And... we're back...

3) Put a skillet on medium-high heat with some EVOO (yeah, I know the "Rachael" lingo) and then pre-heat the oven to 400 or 425. Then you sprinkle a bunch of salt/pepper on the chicken (red pepper too, if you want) and then once the skillet is hot, drop them in. Flip over after about 5-6 minutes once they are golden brown. Cook the other side about the same. You may need to periodically add a little EVOO after flipping so it won't burn. Once they are done, take them out of the skillet and rest them on some paper towels. Lightly press the paper towel on both sides of the chicken to try and sop up the oil as best you can. Otherwise, be prepared to face a cholesterol level similar to mine.

4) Get out a baking sheet and drop the chicken breast on there. Cover each chicken breast with some roasted peppers. Cover that (or wrap the whole thing) with prosciutto. Then take some provolone cheese (or mozz) and drop it over the top of each chicken breast. Stick it in the oven for another 4-5 minutes.....

and that... is how "Chicken Cordon Chaz" is done.

Accompaniments:

• Stove Top Stuffing - Sure, it doesn't have a cool nickname like "the San Francisco Treat" but from Thanskgiving to Flag Day or anywhere in between, does it ever disappoint?. Plus, all it takes is 5 minutes and a 4th grade education of basic measuring skills. You just read the box. I think I made this stuff with every other meal during bachelorhood, and if I didn't eat like a king every night courtesy of Colleen; I'd still be doing it.
  


• Sauteed Asparagus - I threw some asparagus in a skillet with sliced garlic, EVOO, white wine, and salt/pepper. I just let it simmer for 8-9 minutes depending on how soft/crunchy you like 'em.
  

Well... hopefully I didn't just make a mockery of Colleen's blog. If I did, please forgive her. If I didn't, maybe she'll let me post again sometime in 2009 -- especially if my fans express their support in the comments section!

Mom's Birthday Dinner

Last year's celebration

My mom's birthday is this coming Sunday and I offered to cook instead of costing my dad an arm and a leg to take the whole family out to dinner. So I will be shopping and cooking with my sister all day. Meghan is a very good sous chef as well as the pastry chef, since we all know I am not good with any sort of precise things like layer cakes!

My mom requested some type of stuffed chicken with mashed potatoes, so I planned my menu around that. Happy Birthday, Mom!

Mom's Birthday Dinner

Appetizers

• Assorted cheese plate with crackers, breadsticks, and olives
• Baked artichoke squares

Dinner

• Chicken breasts stuffed with prosciutto and sundried tomatoes
• Roasted garlic mashed potatoes
• Eggplant, tomato, and zucchini stacks
• Spinach salad with bacon, mushrooms, and warm shallot vinaigrette
• Garlic knots

Dessert

• White chocolate layer cake with raspberry filling

Baked Santa Fe Dip

This past weekend I had a chance to get together with some of my friends from the cooking board I frequent. We all live within an hour or so of each other, and had gotten together before in December. This time, Brooke, Sarah, Jenn, and Lauren and I decided on a Mexican theme and I of course chose to make a few appetizers!

I made some of my Garlicky Guacamole as well as this dip, served with tortilla chips. I have made this dip several times, always to rave reviews; and it is so easy you can't pass up a chance to make it! I have changed a few ingredients around, and sometimes I add half a can of drained and rinsed black beans in there as well. You can't go wrong with spicy cheese, chilis, and corn all wrapped up into one delicious dip!

Head over to Sarah's blog to check out the full meal and also a big thank you to her for taking these pictures!

Baked Santa Fe Dip

slightly adapted from Better Homes and Gardens

Makes a 9-inch pie plate

2 cups shredded Mexican blend cheese

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup light mayo

1 (8-ounce) can whole-kernel corn, drained

1 (4-ounce) can diced green chili peppers, drained

1/2 of a 15-ounce can black beans, drained and rinsed (optional)

1 teaspoon chili powder

1/4 teaspoon garlic powder

1 medium tomato, seeded and chopped

1/4 cup green onion, sliced

1 tablespoon fresh or 1 teaspoon dried cilantro, chopped

Preheat oven to 350 degrees F.

Stir together cheeses, mayo, corn, chilis, beans (if using), chili powder, and garlic powder in large bowl. Spread mixture into a 9-inch pie plate. Bake for 25 minutes or until heated through.

Combine tomato, green onion, and cilantro in small bowl. Spoon into center of baked dip. Serve with tortilla chips.

This can be covered and chilled up to 24 hours before baking. Store cheese mixture and tomato mixture separately.