Garlicky Mashy Potatoes

Yummmmm…..

I like garlic. Luckily it’s good for me cause I really do eat a LOT of it. Take these potatoes for example, there are 13 cloves.

I sadly did not get pictures of these but I am working on the whole photograph thing. I get so focused on the cooking that I completely forget to take pictures until later. I am working on it though I promise.

GARLICKY MASHY POTATOES

8-10 medium sized red potatoes, quartered

13-15 cloves garlic, peeled and halved

salt and pepper

water

Put potatoes and garlic in a pot, cover with water. Boil until soft.

Drain, mash and season.

ENJOY!

 

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Steak Diane

There are some recipes that you hesitate trying because they are such a classic that you KNOW you will screw it up. Besides, it has to be complicated. Steak Diane was one of those recipes to me. It is last meal ever kind of good so I was sure it was complicated and I would be extremely disappointed. NOT SO.

I have to admit that there was a little bit of processed goodness in this meal. The one thing we can find at both grocery stores here is Lundgren Farms Risotto. It is ummy. We eat it a lot. Okay, maybe not a lot but a couple times a month. That’s a lot. And it goes REALLY well with Steak Diane. I highly recommend it as a side dish.

 

Steak Diane

Steak, as much as you need. Tenderloin is best but we used Sirloin Tips.

Salt and Pepper

2 TBSP EVOO

1/2 onion, minced

3 cups sliced mushrooms

4 garlic cloves, minced

1/2 cup brandy

2 TBLSP dijon mustard

2 TBSP Worcestershire Sauce

1/2 cup dry red wine

2 TBSP butter

Heat the oil in a pan. Meanwhile salt and pepper one side of each steak. Place the steaks season side down in the pan and season the other side. Sear on each side about 3 minutes.

Remove steaks to a plate and cover with foil.

Put onions and mushrooms in the pan and saute 2-3 minutes stirring FREQUENTLY.

Add the garlic, stir a few times then add Brandy. They say it may ignite so be careful. It didn’t ignite on me but still. Add mustard and Worcestershire. Stir well. I warn you it looks sooo good already. Simmer a couple minutes.

Add wine. Simmer, stirring occasionally, for about 5 minutes.

Add steaks back to the pan. Cook until desired doneness.

Remove the steaks to their plates. Resist. Let them rest. They are tired.

Stir the butter into the sauce and pour on top of steaks.

Now. Devour.

Still cooking...

Resolutions, Beer Bacon Bok Bok

It’s a new year! I made a resolution this year. To post here a MINIMUM of three times a week. In our household I can’t promise more than that since you probably don’t want to read about how I made cheese quesadillas or cereal for dinner on the worst days.

I got a new cookbook for Christmas. It’s a Guy Fieri cookbook. I looked through it and definitely see a few recipes to try but the Beer Can chicken had to start. I have, sadly, never actually made it, and this recipe looked awesome. In true Jen fashion, I of course had to change it though. Hubby says it needs to be called Beer Bacon Bok Bok cause it’s made with beer, bacon and chicken. I think it just needs to be called yummy but here we go! 🙂

Beer Bacon Bok Bok

1 chicken, whole

1 can GF beer, see note

4 garlic cloves, smashed

1 tsp garlic powder

1 tsp garlic pepper

1 Tblsp onion flakes

1 tsp paprika

1 tsp ground sage

1 tsp salt

`1 tsp fresh ground pepper

7-9 slices bacon

1 potato per person

Preheat oven to 450.

Mix all the spices in a small bowl.

Rub half the seasoning under the skin, directly on the meat.

Rub the other half all over the outside of the chicken.

Pour 1/2 cup beer out, preferably into your glass.

Put the garlic in the can.

Nestle the chicken butt over the can (as Hubby puts it, shove the can up it’s butt)

Shove a couple pieces of bacon down it’s throat and drape the rest over the chicken.

Place, can as chicken holder, in a roasting pan.

Put in the oven for about 15 minutes, then REDUCE the heat to 350 and bake another hour or so

Until the internal temp reaches 165.

Let it rest for about 10-15 minutes.

I put the potatoes in an hour before it was done cooking.

Serve, enjoy, savor.

**NOTES**

I used Bard’s but I prefer New Planet. I don’t know how easy it is to find GF beer where you are, but there is only place within an hour of here that sells it and that is hit and miss….which is why you see a bottle, not a can in the picture. Here’s what we did. Wash and dry an empty can of regular beer. Hubby drinks the regular stuff so this was easy for us. Pour half a cup of the GF bottled beer into your glass, or drink it out of the measuring cup. Pour the rest of the beer into the can. Wala. GF beer in a can.