Smashed Potatoes with Sour Cream and Chives

Smashed Potatoes with Sour Cream and Chives

by Pam on October 10, 2012

My kids are big fans of mashed potatoes and they are always very happy when I serve them with dinner. I decided to change it up and bit and make smashed potatoes with butter, sour cream, and chives. I used Yukon gold potatoes because they are rich, creamy, and so delicious.  I served this side dish with the Italian Meatloaf[1] and the Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan[2] for a delicious and comforting meal.  We all LOVED these potatoes and they tasted great (with the leftover meatloaf) the next day too.

Heat a large pot of salted water until boiling.  Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through.  Drain the potatoes; add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste.  Mash by hand with a potato masher until creamy.  Serve immediately.  Enjoy.

Print[3]



Smashed Potatoes with Sour Cream and Chives




Yield: 4

Prep Time: 5 min.

Cook Time: 20 min.

Total Time: 25-30 min.



Ingredients:

6-7 Yukon gold potatoes (leave the skin on), halved
3 tbsp sour cream
2 tbsp butter
2 tbsp fresh chives, chopped
Sea salt and freshly cracked pepper, to taste

Directions:

Heat a large pot of salted water until boiling. Add the potatoes and cook for 15-20 minutes, or until fork tender and cooked through. Drain the potatoes (leaving the skin on); add the sour cream, butter, chives, sea salt and freshly cracked pepper, to taste. Mash by hand with a potato masher until creamy. Serve immediately. Enjoy.



References

  1. ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
  2. ^ Sautéed Kale, Grape Tomatoes, Garlic, and Parmesan (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan

by Pam on October 9, 2012

I served this side dish with the Italian Meatloaf[1] and they paired nicely together.  I have only used kale in soups so I was excited to give it a try as a main vegetable for our meal.  I loved the garlicky flavor of the wilted kale with the sweetened grape tomatoes.  It was light, healthy, and very delicious – even my kids ate it!

Heat the olive oil in a skillet over medium heat.  Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes.  Add the garlic and continue cooking, stirring constantly for 1 minute.  Season with sea salt and freshly cracked pepper, to taste.  Add 1 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes.  Remove the lid and taste; re-season if needed.  Serve immediately.  Enjoy.

 

Print[2]



Sautéed Kale with Grape Tomatoes, Garlic, and Parmesan




Yield: 4

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.



Ingredients:

2 tsp of olive oil (I used garlic oil)
Dash of crushed red pepper flakes
2 cups of kale, chopped
Handful of grape tomatoes
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste
1-2 tbsp of water

Parmesan shavings, if desired

Directions:

Heat the olive oil in a skillet over medium heat. Add the crushed red pepper, kale, and grape tomatoes then cook, stirring occasionally, for 2-3 minutes. Add the garlic and continue cooking, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste. Add 1-2 tablespoon of water to the skillet then cover with a lid; steam for 1-2 minutes. Remove the lid and taste; re-season if needed then sprinkle with shaved Parmesan if desired. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Italian Meatloaf (www.gordon-ramsay-recipe.com)
  2. ^ Print Recipe (www.gordon-ramsay-recipe.com)

Italian Meatloaf

Italian Meatloaf

by Pam on October 8, 2012

I was craving meatloaf so I decided to try a new recipe from Michael Chiarello[1] instead of my usual meatloaf[2] recipe.  I found this recipe for an Italian meatloaf that looked and sounded terrific.  It was very easy to put together, it smelled amazing while it baked, and it turned out really moist and tender.  We all liked the meatloaf and it paired well with potatoes & greens I served with it (recipes to post soon).

Preheat the oven to 350 degrees.  Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat.  Add the onions, peppers, and mushrooms to the skillet.  Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute.  Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, Worcestershire sauce, oregano, and balsamic vinegar along with the onion mixture.  Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix.  Pack the mixture into the loaf pan.  Spread the marinara sauce evenly over the top of the loaf.

Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees.  Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Print[3]



Italian Meatloaf




Yield: 8

Prep Time: 15 min.

Cook Time: 60 min.

Total Time: 1 hour 15 minutues



Ingredients:

2 tsp canola oil
1/2 sweet yellow onion, finely diced
2 baby bell peppers, finely diced
3 button mushrooms, finely diced
2-3 cloves of garlic, minced
1 lb lean ground beef
3/4 cup of Italian seasoned bread crumbs
1/2 cup of Parmesan cheese
2 eggs
3 tbsp fresh basil, chopped
1/2 tsp dried oregano
3 tsp Worcestershire sauce
3 tsp balsamic vinegar
Sea salt and freshly cracked pepper, to taste
1 cup of marinara sauce

Directions:

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, oregano, Worcestershire sauce, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf. Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees.

Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Michael Chiarello

References

  1. ^ Michael Chiarello (www.foodnetwork.com)
  2. ^ meatloaf (www.gordon-ramsay-recipe.com)
  3. ^ Print Recipe (www.gordon-ramsay-recipe.com)

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