Red-Skinned Cheddar Mashed Potatoes

Red-Skinned Cheddar Mashed Potatoes

4 medium new red potatoes, washed and cut into 1" cubes
2 tbsp butter
1/2 cup shredded cheddar cheese
1/2 tsp garlic sea salt
1/2 cup milk

1. Boil potatoes for 15-20 minutes, or until tender. Drain.
2. Combine all ingredients and blend until mixed. (The longer you blend, the creamier the potatoes. If you want lumpy potatoes, blend for less time.)

Notes: This will feed 2-3 people as a side. If you don't like skins, you can peel them first, but all the good stuff is in the skins, so I like keeping them on. Adding a little shredded parmesan tastes good, too.

Recipe Origination: I made it up. The more cheese, the merrier :)

Chicken Parmesan

Chicken Parmesan

2 chicken breasts, trimmed and pounded to 1/2" thickness
1/8 cup bread crumbs
1/8 cup shredded parmesan cheese
Pinch of salt
1 egg
1 tbsp oil
1/2 cup marinara sauce
3-4 slices provolone cheese

1. Combine bread crumbs, salt and parmesan cheese in a shallow bowl.
2. Beat the egg and put in a separate shallow bowl.
3. Dip each piece of chicken in the egg and then the crumb mixture.
4. Heat oil in a frying pan over medium-high heat. Sear each chicken 2-3 minutes on each side.
5. Place chicken in a baking dish. Cover with marinara and provolone cheese.
6. Bake at 350 degrees for 15-20 minutes, or until no longer pink in the middle.

Recipe Origination: I made it up, though I'm sure it's similar to any other chicken parm recipe.

Flour Tortillas

Flour Tortillas

3 cups flour
2 tsp baking powder
2 tsp salt
3/4 cup shortening
3/4 cup hot water

1. Combine flour, baking powder and salt.
2. Cut in shortening until crumbly.
3. Add water to moisten.
4. Knead mixture thoroughly and let sit covered for 1 hour.
5. Pull apart to make 12 balls and roll each on a floured surface to 1/8" thickness (or use a tortilla press).
6. Cook on hot cast iron skillet for 1-2 minutes, flipping halfway through.

Notes: Don't be stupid like me and immediately start kneading after putting in the hot water. I definitely burned my thumb. Make sure the tortillas are rolled super thin, otherwise they'll be pretty dense when eating. They taste great with shredded chipotle chicken (see 4/28/2010 for recipe) and traditional taco toppings.

Recipe Origination: allrecipes.com