Sour Cream and Basil Mashed Potatoes

Prep Time: 5 min
Total Time: 20 min
Servings: 4

WHAT YOU NEED

3 pounds potatoes, peeled
Kosher salt
1 1/2 cups milk
6 tablespoons unsalted butter
1/2 cup sour cream
1/2 teaspoon freshly ground black pepper
1/2 cup chopped basil


MAKE IT

Cut the potatoes into 1-inch cubes and place in large pot. Cover the potatoes with cold water and add salt so the water tastes quite salty. Bring to a boil, thn lower the heat and simmer, uncovered, for about 10 to 12 minutes until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the milk and butter in a small saucepan, making sure it doesn't boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander.
Place potatoes in a bowl and mash. As soon as the potatoes are mashed, slowly whisk enough of the hot milk/butter mixture to make potatoes creamy. Add 2 teaspoons of salt, the sour cream, pepper and basil and whisk to combine. Taste for seasoning and serve hot.

Bistro Salad

Prep Time: 20 min
Total Time: 20 min
Makes : 6 servings, 1 1/2 cups each


WHAT YOU NEED

6 cups torn Boston Lettuce
6 Slices Bacon, cooked, crumbled
1/2 cup thinly sliced red onions
4 hard-cooked egges, cooled and chopped
1/2 lb. fresh green beans, trimmed, blanched
1 cup Croutons
1/3 cup Balsamic Vinaigrette Dressing


MAKE IT

Cover platter with lettuce.
Arrange bacon, onions, eggs, and croutons in rows over lettuce.
Drizzle with dressing, shake slightly so dressing runs down to lettuce underneath.


HOW TO BLANCH GREEN BEANS

Add beans to large pot of boiling wather(I added a teaspoon of butter and pinch of salt for taste); cook uncovered for 3 minutes, Drain. Immediately pluge beans into a bowl of ice water to stop the cooking process(shock the beans) Cool completely. Drain beans, then paty dry before using as directed.

Balsamic Vinaigrette and Sweet Pear Glazed Pork Chops

Prep Time: 10 min
Total Time: 29 min
makes 4 servings


WHAT YOU NEED

4 pork chops(1 1/2 lb.), 3/4 inch thick
1 tsp. Olive Oil
1 small Vidala/Sweet Onion, sliced
1 clove garlic, minced
1 tsp. dried rosemary leaves, crushed
1/4 cup Balsamic Vinaigrette Dressing,divided
1 can (15 1/4 oz) pear halves in juice, undrained


MAKE IT

Cook chops in oil in large nonstick skillet on medium-high heat 3 min on each side or until lightly browned on both sides. Remove chops from skillet; set aside.

Toss onions, garlic, rosemary and 2 Tbsp dressing in a medium mixing bowl and toss into skillet, stir. Cook 3 minutes, stirring occasionally. Return chops to skillet, add pears and remaining dressing; simmer on medium until chops are done(160ºF)

Serve chops topped with sauce.

You may also substitute the Balsamic Vinaigrette with a Red Wine Vinaigrette Dressing.

Meat Temperature Guide

Got this in my email today and thought I'd share for those who are always concerned about the temps of the meat they cook. This guide will also help you to get your steak cooked exactly the way you like it! =)


Beef

Rare
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 115 degrees

Medium-Rare
USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 120 degrees to 130 degrees

Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees

Medium-Well
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 150 degrees

Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 155 degrees to 160 degrees

Ground Beef
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Pork

Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 145 degrees

Well-Done
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Ground Pork
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 160 degrees

Poultry

Whole Bird, Thighs, Legs, Wings, Ground Poultry
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 165 degrees

Boneless Chicken Breasts
USDA Guidelines (Before Resting): 165 degrees
Professional Kitchens (Before Resting): 160 degrees

Lamb

Rare
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 110 degrees to 115 degrees

Medium-Rare
USDA Guidelines (Before Resting): 145 degrees
Professional Kitchens (Before Resting): 130 degrees

Medium
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 140 degrees

Medium-Well
USDA Guidelines (Before Resting): n/a
Professional Kitchens (Before Resting): 145 degrees to 150 degrees

Well-Done
USDA Guidelines (Before Resting): 160 degrees
Professional Kitchens (Before Resting): 150 degrees to 155 degrees

Ground Lamb
USDA Guidelines (Before Resting): 170 degrees
Professional Kitchens (Before Resting): 160 degrees

Copycat Max & Erma's Chicken Tortilla Soup

Yields approx. 15 servings

Ingredients
4 chicken breasts, cooked and chopped
2 cans cream of mushroom soup
2 cans cream of chicken soup
2 cans cream of celery soup
2 cans cheddar cheese soup
2 cans chicken broth
1 can diced tomatoes
1 cup chunky salsa
1 can diced rotel, mild
1 onion, chopped
1/4 cup fresh cilantro, chopped (optional)
4 garlic cloves, minced
1 teaspoon red chili powder
salt, to taste
pepper, to taste

Directions

In a large (8-10 quart) stockpot combine and whisk together until smooth all eight cans of soup.

Add chicken broth. Add tomatoes, salsa, green chiles, onion, garlic, chili powder, salt and pepper.

Bring all ingredients to a full boil, reduce heat, and simmer for 1 hour.

Add cilantro and chicken breast chunks. Simmer 45 minutes to an hour.

While soup is simmering, make your soup toppings:

Tortilla Strips

Cut flour tortillas into small thin strips.

Heat oil and deep fry tortilla strips until lightly browned.



To serve: Ladle soup into bowls, top with shredded cheese and fried tortilla strips.

Enjoy!

Copycat Olive Garden House Dressing

Ingredients:

1/2 c. white vinegar
1/3 c. water
1/3 c. vegetable oil
1/4 c. corn syrup
2 1/2 Tbl. grated romano cheese
2 Tbl. dry pectin
2 Tbl. beaten egg
1 1/4 tsp. salt
t tsp. lemon juice
1/2 tsp. minced parsley
1/2 tsp. minced garlic
Pinch dried oregano
Pinch crushed red pepper flakes

Instructions:

Combine all ingredients in blender. Blend well. If there are flicks of ingredients in the dressing, you can use cheese cloth or a small colander to strain it. Chill at least 1 hour.

Fiesta Chicken Casserole

Original Recipe Yield 4 servings

Prep Time:
15 Min

Cook Time:
40 Min

Ready In:
55 Min

Ingredients

• 1 (15 ounce) package refrigerated pie crust
• 1 (16 ounce) jar Pace® Chunky Salsa
• 1 (10.75 ounce) can Campbell's® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup
• 1 cup sour cream
• 2 cups shredded Cheddar cheese
• 1 (24 ounce) package frozen whole kernel corn
• 2 (9.75 ounce) cans Swanson® Premium Chunk Chicken, drained
• 1 (15 ounce) can black beans, drained and rinsed

Directions

1. Preheat oven to 400 degrees F. Bring pie crust to room temperature.
2. Mix salsa, soup, sour cream, cheese, corn, chicken and beans in large bowl. Spoon into ungreased 13x9x2-inch baking pan.
3. Place crusts on floured surface, overlapping about 3 inches in the center. Press seam to seal. Roll into 14x10-inch rectangle. Trim excess crust. Place crust over beef mixture and flute edges. Cut slits in pastry.
4. Bake for 40 to 45 minutes or until pie crust is golden brown.