Tag: mashed potatoes

Basil-Garlic Rubbed Pork Chops

by Pam on August 20, 2014

I saw this recipe on the Food Network and decided to give it a try. I blended together the marinade then let the chops sit in it for about an hour before cooking them in my grill pan. They tasted fantastic! I loved the garlic/basil/lemon flavor of these moist and tender chops and so did the rest of my family. I served them with Creamy Mashed Potatoes and Roasted Grape Tomatoes with Fresh Basil and Balsamic Vinegar and they paired beautifully together. ^[1]^[2]^[3]

Blend together the basil, garlic, lemon juice, and olive oil until smooth. Place the pork chops into a baking dish then smother with marinade then toss to coat evenly. Place into the refrigerator for 30-60 minutes. Remove the pork 15 minutes prior to grilling. Season both sides of the pork with sea salt and freshly cracked pepper, to taste.

Heat a grill pan coated with cooking spray over medium high heat. Once the pan is hot, add the pork and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes or until pork is cooked through and reaches an internal temperature of 145 degrees. Remove from the grill pan and let sit for 5 minutes prior to serving. Enjoy.

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Basil-Garlic Rubbed Pork Chops

Yield: 4

Prep Time: Marinate 30-60 minutes

Cook Time: 10 minutes

Ingredients:

3 thin pork chops, bone in
1 cup of fresh basil leaves
3 cloves of garlic
2 tbsp lemon juice
2 tbsp olive oil
Sea salt and freshly cracked pepper, to taste

Directions:

Blend together the basil, garlic, lemon juice, and olive oil until smooth. Place the pork chops into a baking dish then smother with marinade then toss to coat evenly. Place into the refrigerator for 30-60 minutes. Remove the pork 15 minutes prior to grilling. Season both sides of the pork with sea salt and freshly cracked pepper, to taste.

Heat a grill pan coated with cooking spray over medium high heat. Once the pan is hot, add the pork and cook for 5-6 minutes then flip and cook for an additional 3-4 minutes or until pork is cooked through and reaches an internal temperature of 145 degrees. Remove from the grill pan and let sit for 5 minutes prior to serving. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by Food Network

References

^{^} Food Network (www.foodnetwork.com)
^{^} Creamy Mashed Potatoes (www.gordon-ramsay-recipe.com)
^{^} Roasted Grape Tomatoes with Fresh Basil and Balsamic Vinegar (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Garlic and Chive Mashed Potatoes

by Pam on September 24, 2013

I wanted to serve some sort of potato dish to go with the Balsamic and Dijon Marinated Flank Steak^[1] and the Balsamic Roasted Tomatoes with Fresh Basil^[2]. I decided to try something a little different with these mashed potatoes. Instead of roasting garlic, I sautéed garlic in butter before adding the milk. I warmed the butter/garlic/milk mixture then added it to the cooked Yukon gold potatoes. I seasoned them with sea salt and freshly cracked pepper then added some fresh chives before mashing them. They turned out flavorful, fluffy, and so delicious. I loved the flavor the sautéed garlic and fresh chives gave to these creamy mashed potatoes. We all liked them and they paired perfectly with the rest of the meal.

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.

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Garlic and Chive Mashed Potatoes

Yield: 4 +

Prep Time: 5 min.

Cook Time: 20 min.

Ingredients:

4 Yukon gold potatoes, peeled and cut into like sized chunks
1-2 tbsp butter
2 cloves of garlic
1/4 cup of milk
Sea salt and freshly cracked pepper, to taste
Fresh chives, to taste

Directions:

Peel and cut the potatoes into like sized pieces. Place them,along with a sprinkling of salt, into a large pot and add enough water to cover the potatoes by 1 inch. Bring the water to a boil over high heat then reduce the heat to medium low and simmer until the potatoes are fork tender, about 15-18 minutes. Drain the potatoes.

Heat the butter in a small saucepan over medium low heat. Add the minced garlic and cook, stirring constantly, for 1 minute. Add the milk and cook until warm, about 1-2 minutes. Remove from the heat.

Place the drained potatoes back into the pot you cooked them in. Add the warm milk and garlic mixture along with the chives, sea salt, and freshly cracked pepper, to taste. Mash the potatoes using a hand masher until creamy and smooth. Place into a serving bowl and serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking

References

^{^} Balsamic and Dijon Marinated Flank Steak (www.gordon-ramsay-recipe.com)
^{^} Balsamic Roasted Tomatoes with Fresh Basil (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Crock Pot Turkey Breast with Gravy

Juicy slow cooked turkey breast with rich turkey gravy, all in your crock pot. This was my first time making a turkey breast in the crock pot, but it won’t be my last!

What an easy way to prepare turkey breast that doesn’t require too much attention. The vegetables are first browned with a roux on the stove to ensure the gravy has a rich flavor base, then it’s all slow cooked in the crock pot. At the end, I simmered the braising liquid on the stove until it reduced and thickened into a delicious, easy gravy.

I modified this recipe from the Slow Cooker Revolution cookbook^[1]. It’s a great base, and I can see playing around with the ingredients in this recipe.

Madison, my toddler said yummy juicy meat (that meant she liked it) and my husband was thrilled there were mashed potatoes AND gravy on his plate. This was like a mini Thanksgiving feast, I made some skinny mashed potatoes^[2] on the side, (you could also make cauliflower mash^[3] if you want to go low carb) and I also served this with some sauteed broccolini which is not pictured.

Today, I guess I’ll be making some turkey noodle soup^[4] with the leftovers!

Slow Cooker Turkey and Gravy
gordon-ramsay-recipe.com
Servings: about 10 • Size: 4 oz breast, 1/4 cup gravy • Old Points: 4 • Points+: 4
Calories: 167 • Fat: 3.7 g • Protein: 20.5 g • Carb: 11 g • Fiber: 1 g • Sugar: 4.5 g
Choles: 53 • Sodium: variesy by brand of turkey and chicken broth

Ingredients:

1 1/2 tbsp unsalted butter or olive oil
1 medium onion, chopped
1 carrot, peeled and chopped medium
1 celery rib, chopped medium
6 garlic cloves, peeled and crushed
1/3 cup flour
2 cups low sodium chicken broth
1 cup water
1/4 cup dry white wine
2 tbsp fresh sage
2 bay leaves
4-5 lb whole bone-in turkey breast, skin on, trimmed of fat
salt and pepper

Directions:

Melt butter in a 12-inch skillet over medium-high heat. Add onion, carrot, celery and garlic and cook until onion is soft, about 8 to 10 minutes. Stir in flour and cook until golden, about 2 minutes. Stir in 1 cup of broth and scrape up any browned bits and smooth out any lumps; transfer to slow cooker.

Stir in remaining broth, water, wine, sage, and bay leaves into the slow cooker. Season turkey with salt and pepper, place skin side up in the slow cooker, cover and cook 5 to 7 hours on low, or until the turkey reaches 165 degrees with an instant-read thermometer.

Transfer turkey to a cutting board tent loosely with with foil and let it rest 20 minutes. Let braising liquid settle for 5 minutes, then remove the fat from the surface using a large spoon or a gravy fat separator^[5]. Strain braising liquid into saucepan, discard celery, bay leaves and simmer until thickened, about 15 minutes. Season with salt and pepper to taste.

Discard the skin and carve the turkey and serve with gravy. Makes 2 1/2 cups of gravy.

References

^{^} Slow Cooker Revolution cookbook (www.amazon.com)
^{^} skinny mashed potatoes (www.gordon-ramsay-recipe.com)
^{^} cauliflower mash (www.gordon-ramsay-recipe.com)
^{^} turkey noodle soup (www.gordon-ramsay-recipe.com)
^{^} a gravy fat separator (www.amazon.com)