Thursday, January 28, 2010
Wednesday, January 27, 2010
- 1 clove (to 2 Cloves) Garlic
- Salt To Taste
- ¼ cups Italian Flat-leaf Parsley
- 2 Tablespoons Fresh Chives
- 1 cup (real) Mayonnaise
- ½ cups Sour Cream
- Buttermilk (as Needed To Desired Consistency)
- White Vinegar (optional, To Taste)
- Worcestershire Sauce (optional, To Taste)
- Fresh Dill (optional, To Taste)
- Cayenne Pepper (optional, To Taste)
- Paprika (optional, To Taste)
- Fresh Oregano (optional, To Taste)
- Tabasco (optional, To Taste)
Mince the garlic with a knife and then sprinkle about an 1/8 to ¼ teaspoons of salt on it and mash it into a paste with a fork. Chop the parsley, chives and any of the optional herbs very finely and add to the garlic.
In a bowl combine all ingredients, adding other optional ingredients as you wish, tasting frequently and adjusting seasonings as needed. Chill for a couple of hours before serving, thin with milk or buttermilk if desired.
(Don’t overdo the garlic or you’ll be up all night, emailing me about your heartburn.)
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
- 1 can Pillsbury dough
- 1-2 cups Shredded Chicken
- 3/4 cup Cream Cheese
- 1 tablespoon Dried or Fresh Chopped Onion (optional)
- 1/2 Finely Diced Red Pepper
- 2 Tablespoons Milk
- 1/4 tsp Dried Thyme
- Salt & Pepper to Taste
- 1 Tablespoon Parmesan Cheese
- Preheat oven to 350 degrees.
- Mix all of the ingredients in a bowl.
- Cut dough into squares and place in muffin tin that has been covered with cooking spray.
- Put a large spoonful of mixture inside and seal by twisting the top shut.
- Spray or brush with butter sprinkle parmesan cheese and thyme on top.
- Bake for 20 minutes.