Category: MISC

DAY 128 RANDOM UPDATE towards the LIGHT at the END of the TUNNEL

We are a LONG way from done, but we rounded a HUGE corner today!  Two BIG things that were weighing on our progress were the 3 VERY LARGE pieces of furniture that were still here taking up real estate in our living room and the need to paint  a 20 foot ceiling and wall as well as sealing around the triangular windows at the 20 foot height.

BEFORE

The painters were here for 5 hours doing the one room, but the wood had not been painted in 40 years and after 5 gallons of paint and 3 coats we decided that it looked perfect the way it was.  I will have to do some touch up after we install the linen cabinets tomorrow, but we are SOOOOO relieved to have it done and neither of us had to be on the ladder at that height.

1ST COAT
2ND COAT
AFTER

My uncle donated the desk, credenza and bookcase to his local volunteer fire department and they finally came and retrieved them today.  They showed up just after the painters left.  We can actually start painting the living room tomorrow and arrange for the carpeting! YAY!

HOMEMAKER & MENU PLAN MONDAY

We had a VERY productive week around here! I hope you had a great week too. We’re on day 125 on this house and getting VERY exhausted, but hoping to complete the living areas by Easter which we volunteered to host.  I also found some fun new recipes for Easter that I’ll share soon.

WEATHER OUTSIDE
LOL it’s TOO warm and drizzly.  I’m ready for spring, but definitely not for these pre-summer temperatures.

TO DO FOR THE WEEK
Hubby’s birthday is this week so we are going to actually take a WHOLE day off and do something fun. After that we are hoping to finish the living room paint and molding.

CURRENTLY READING
I’m still reading the same book LOL.  Maybe I’ll actually finish it this week.

TELEVISION / DVR
Whatever we stay awake for at the end of the day.

HOUSE PROJECTS
We are starting to see serious progress – at least we were! I was looking for something yesterday which made a HUGE mess of things still packed that I will have to clean up today.  We did do something though that will make things better – we hired a contractor to paint the Atrium.  Every now and then you have to realize that just because you CAN do something doesn’t mean you HAVE to.  Hubs and I both have been dreading this room as it as a 20 foot apex that is a pain in the butt and we just decided that it was smarter to pay someone else to do it.

Unfortunately we still had to do all the repair work from the dry rot.  Fortunately, it went smoothly and hubby and I knocked out all the repair work in one day.  Next week I hope to show you a truly finished room.  We have the floor and 3 cabinets to install next Friday. They’ll be here Thursday! YAY!  

Before and after the repairs.

 I can’t wait to finish this room! Well, I actually can’t wait to finish ANY room in its entirety!

We did manage to get the vanity in place in our bathroom but unfortunately the faucet didn’t fit so that will get exchanged later today.  So we decided to install the toilet instead, but that was too big for the back of the wall so we’ll go in search of a different style later today also.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
DESSERT

THINGS THAT ARE MAKING ME HAPPY

  • Donating unused items to organizations that do for children
  • Spring like weather

FAVORITE PHOTO FROM THE CAMERA

He is NEVER without a toy in his mouth!

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

BACON CHEESEBURGER HAMBURGER HELPER NOT!!**

For some reason hubby loves Hamburger helper. Must be left over from his bachelor days. Now I can’t have pre-prepared foods so I made him a substitute recipe that tastes even better. I make in advance too which makes a great weeknight casserole ready to pop in the oven when you get home. Hubby likes the texture of Velveeta, but I find it a bit rubbery. So I tried Land of Lakes American cheese and it slices great while still giving you that smooth creamy cheese texture when it melts.


BACON CHEESEBURGER HAMBURGER HELPER NOT!!**
6 bacon strips cooked crisp and crumbled
1 1/2 pounds hamburger
1 small Vidalia onion, chopped
2 cups green giant frozen corn, thawed
2 large Yukon potatoes, sliced
Land o’ Lakes American Cheese Slices

  • Preheat oven to 375 degrees.
  • Toss bacon and corn together.
  • Layer potatoes over top.
  • Generously salt and pepper the potatoes.
  • Place a thin layer of cheese slices over potatoes.
  • Brown hamburger and onions together. Salt and pepper well while meat is browning. Drain off fat.
  • Layer over the potatoes and top with another layer of potatoes.
  • Salt and pepper again and layer with another layer of cheese.
  • Cover and bake for 45 minutes.
  • Uncover and bake another 15 minutes.

**I like to make these back to back (that way I also have 2 meals ready to go with half the mess) so the left over bits of browned sausage and caramelized onion add flavor to the hamburger.

HAPPY HOMEMAKER & MENU PLAN MONDAY

I had a horribly busy week between the house projects and my aunt’s surgery and I think I overdid. Even yesterday morning I woke up pretty good, but ended up sick by the afternoon.  I’m still feeling a bit under the weather today, but will try to get a few things done anyway.

WEATHER OUTSIDE
It’s too warm for February and we’re having cloudy days with a big storm on the way.

TO DO FOR THE WEEK
It looks like we’ll finish the master bathroom this week and be well under way to completing the spare bathroom.  I’m hoping to also have the living room painted by the weekend.

CURRENTLY READING

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
DESSERT

SUCCESSFUL RECIPES and their links FROM LAST WEEK

ON MY MIND
I’ve been feeling so overwhelmed at ALL there still is to do here.  My logical mind KNOWS we are making progress, but I’m just so tired that some days it stills seems insurmountable.  That said, here are a few pictures of what we did get accomplished this week.

Playing with the pattern.
ALL glued down and setting up!
We STILL don’t know what ALL those holes in the wall were for, but hubby did get the thermostat moved to the living room side of the wall and got the piece of drywall cut out and replaced.  I will get it patched and get this alcove painted this week.

THINGS THAT ARE MAKING ME HAPPY

  • Pretty Sunsets
  • Long walks with the dog
  • Small project completions

FAVORITE PHOTO FROM THE CAMERA

I ordered this pillow from a friend this weekend that sells Thirty-One products.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

PAN SEARED SALMON in a KIWI LIME REDUCTION

We went to our local farmer’s market and scored some seriously gorgeous veggies today and I had just bought this absolutely gorgeous piece of salmon at Costco and went in search of an easy but tasty recipe.  I found this recipe, Saumon Kiwi from Denie Bernier and modified it only slightly for what I had on hand.  This was SUPREME! Fresh pan seared Atlantic salmon is seasoned, then topped with a Kiwi lime reduction sauce.

Recipe is for 4 people. – Add one fillet per person for more servings and increase sauce components by 1/4 per extra serving.

3 kiwis, peeled and cut into slices
1/8 cup of water
1/8 cup tangerine juice
Zest and juice of one lime (I used lemon)
1 heaping tablespoon of honey
2 tablespoons butter, for sauce
3 tablespoons of butter + 1 tablespoon avocado oil
4 fillets of salmon (mine were skinless which made it so much easier)
Fresh ground Himalayan Pink salt and fresh cracked tri-color pepper, to taste
Savory Spice Shop Supreme Shallot Salt, to taste

  • Make sauce first by adding first 6 ingredients in a small saucier pan on a low to medium fire until it becomes almost the consistency of a thin honey – about 30 minutes.
  • Melt 3 tablespoons of butte and avocado oil in heavy pan.  I use my porcelain cast iron pan.
  • Sear salmon fillets in a hot pan.
  • Sprinkle with salt, pepper & Shallot Salt on the flesh side of the fish and place skin side down first for 2 minutes.
  • Turn fillets gently, sprinkle with seasoning again and sear flesh side for another 2 minutes.
  • Remove skin and place that side of fish down in the plate – the other side is a tempting golden color.
  • Top with sauce on individual plates.

BUFFALO CHICKEN MUFFINS

BUFFALO CHICKEN MUFFINS
Yield: 24-30 Muffins

1 recipe of your favorite PIZZA dough or cheat and use a can of Pillsbury Pizza dough
1 bunch green onions, sliced thin
1 pound ROTISSERIE chicken pieces
2 tablespoons butter
1/2 cup Frank’s Original Hot Sauce
2 cups fresh mozzarella

Instructions
  • Saute chopped onions in butter over medium heat. Once transparent, add chopped chicken to heat through.
  • Add Buffalo Sauce and heat for 5 minutes. Remove from heat and set aside.
  • Preheat oven to 400 degrees. 
  •  Prepare muffin tins with non-stick spray or line with muffin papers.
  • Divide dough in half. Roll each half into a large rectangle roughly 1/4 inch in thickness.
  • Spread chicken and cheese evenly across each piece of rolled out dough. 
  • Starting from long side of dough, begin rolling the dough up like a cinnamon roll. Pinch ends when done. 
  • Slice into 1 1/2 to 2 inch rolls. 
  • Place in muffin tins. 
  • Bake for 15-18 minutes, or until cheese is bubbling and dough is lightly browned. 
  • Serve and enjoy!

CHICKEN CHILE CORN CUSTARDS

CHICKEN CHILE CORN CUSTARDS
2 medium fresh poblano or Anaheim chile peppers, roasted
1 small sweet red pepper, roasted
2 cups rotisserie chicken pieces
5 eggs, lightly beaten
3/4 cup whipping cream
1 1/2 cups Green Giant white corn niblets, drained
3/4 cup shredded Monterey Jack cheese
1 can green chiles, drained well
1/2 cup soft bread crumbs
2 tablespoons fresh chopped chives
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper

  • Preheat oven to 425˚.
  • Grease 6 six ounce ramekins.
  • Place ramekins in a 13×9 baking dish.
  • In a large bowl combine eggs and cream.
  • Fold in peppers, corn, chicken, cheese, bread crumbs, chives, chili powder, salt and pepper.
  • Pour mixture evenly into ramekins.
  • Place baking dish on center rack in the middle of the oven.
  • Add 1 inch of boiling water to the baking dish.
  • Bake for 30-35 minutes or until a knife inserted comes out clean.
  • Remove ramekins from water and serve on plates.

PB&J CHICKEN STEW

I first saw this recipe on a blog and thought, hmmm maybe. Then it kept showing up again and again so I finally tried it. I’ve adapted it from what I originally printed out and unfortunately I don’t know where I first saw it, but I’ll give you the original and notate my changes in red and then you can decide for yourself.  We LOVED it. Perfect for a cool winter’s night.

PB&J CHICKEN STEW
8 skinless chicken breasts, thighs or drumsticks
1 large onion, chopped
8 ounces mushrooms, quartered
2 tablespoons chopped fresh parsley
1 cup chicken stock
1/2 cup chunky peanut butter
1/4 cup grape jelly or berry jam/jelly
1 tablespoon tomato paste
1 red bell pepper, seeded and cut into 1/2 inch strips
2 tablespoons chopped peanuts
4 skinless, boneless chicken thighs, cut into chunks
1/2 large onion, chopped
1 tablespoon chopped fresh parsley 
1 knorr chicken gel boullion
1/2 cup hot water
1/4 cup creamy JIF
1/8 cup black and blue berry jam (courtesy of my SIL – YUMMY BTW)
2 tablespoons Classico sun-dried tomato pesto
1 celery stalk, sliced
1 large carrot, sliced
salt and pepper to taste

  • Place chicken pieces in the slow cooker. 
  • Add onions, carrots, celery and parsley.
  • In a medium bowl whisk together stock, peanut butter, jelly, tomato pesto. Pour over chicken and vegetables.
  • Cover and cook on low 5-7 hours or high for **2-4 hours until chicken is cooked through.
  • Serve over mashed potatoes.

**I was in a hurry and my chicken was not quite thawed which made it easier to cut into chunks. I cooked it on high for 3 hours and it was PERFECT!

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

  • In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
  • Heat sesame oil in wok or wok type pan over medium high heat.
  • Add garlic until fragrant.
  • Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
  • Add more oil if necessary and then stir fry the celery until starts to soften.
  • Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
  • Add tangerine pieces to sauce, tossing to coat.
  • Add chicken back in.
  • Add sauce to pan and toss to coat.
  • Fold in Soba noodles.
  • Serve over rice.
  • ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

HAPPY HOMEMAKER & MENU PLAN MONDAY

We had a productive, but also a lazy weekend here. I was able to catch up on a bunch of paperwork though I am NO where near done! I was able to complete more of my “reading” corner in the master bedroom and hung my newly stained shelf in there also.  I read somewhere that your dresser an nightstand tops should be clear for a more soothing “air” to the room.  Well, a clear dresser top will NEVER happen at our house, but the shelf is going to help A LOT!  I need to make another one for hubby’s side of the room.

We had a quiet Valentine’s Day dinner at home, but went out for lunch at one of my favorite seafood restaurants and were not disappointed.  We also rented the movie, The Martian.  We really enjoyed this movie – the possibilities of space and the will to survive are so mind boggling.

WEATHER OUTSIDE
It is gray and overcast with a threat of a thunderstorm soon.  It’s supposed to be warmer this week and I am NOT ready for warm weather!

TO DO FOR THE WEEK

MONDAY
  • 5 year oncology check up
  • ZOO
TUESDAY
  • unload studio of all boxes and such
WEDNESDAY
  • hospital – my aunt is having surgery to replace the knee she shattered recently – ALL prayers welcome as she has a heart condition, an aspergilus allergy and is an Alzheimer’s patient.
THURSDAY
  • paint studio & begin again LOL
FRIDAY
  • Organize studio items
  • be available to help hubby with wainscoting and bathroom fixtures installation
SATURDAY
  • Farmer’s Market
  • install kitchen molding and paint it
SUNDAY
  • cleaning and laundry

CURRENTLY READING

TELEVISION / DVR
We’re still just watching whatever comes our way.  We’re still working long days.

CRAFTS & PROJECTS
I made a few prototypes this past week for some really neat things, but want to perfect them a bit more before I share them.

HOUSE PROJECTS
LOL this is a never ending category, but we are hoping to have the house in working order by the time we host Easter.  It is possible. It is even probable. WE WILL SUCCEED!

KITCHEN WISHES
I’m getting a replacement stove on Tuesday as I’m having a continuous issue with uneven heating.

MENU PLANS FOR THE WEEK
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
DESSERT

THINGS THAT ARE MAKING ME HAPPY

  • LESS stress
  • Project completions
  • MORE energy

FAVORITE PHOTO FROM THE CAMERA

There is still A LOT of trim work to do, but I love my “Tom Sawyer meets the Waltons” look for the kitchen.  I did get a few shelves done in the kitchen and LOVE having ingredients at hand!

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

BAKING PARTNERS – RIGO JANCSI

This month challenge (since this is the month of Valentine’s Day and love) is to make a Hungarian pastry called Rigo Jancsi.  A popular Austria-Hungary dessert is named after Rigó Jancsi (1858–1927), a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de Caraman-Chimay, the only daughter of American millionaire E. B. Ward and the wife of Belgian Prince de Caraman-Chimay. Their love story never ended happily ever after though. This is actually a chocolate sponge cake filled with chocolate mousse, and topped with chocolate ganache.  I added some fresh raspberries and and a raspberry coulee.

This really is a time taking effort, you need at a least a day to make it but it worth all effort. This recipe is adapted from Joe pastry and stabilized chocolate mousse inspired  from here. This recipe makes about six 2 ½ inch pieces.

For the sponge cake:
2 ½ tablespoon (24g)  all-purpose flour
1 tablespoons (6g)  cocoa powder
5 tablespoon (71g) butter
2 ounces  (57g) semisweet chocolate, chopped fine
3 eggs, room temperature and separated
3 tablespoon (45g)  sugar
1/8 teaspoon salt
For the chocolate glaze:
3 ounces (84g)bittersweet chocolate, chopped
1 tablespoon(26g)  butter
1 tablespoon (27g)  light corn syrup
1/4 teaspoon vanilla extract
For the filling:
3/4 tablespoons (5g)  cocoa powder
3 tablespoon  powdered sugar
3 ounces semisweet chocolate, chopped fine
¾ cup heavy cream + 1 tablespoon
¼ teaspoon rum extract( other wise use 3/4 tablespoon  rum)
¾ teaspoon gelatin
1 tablespoon cold water
1 tablespoon boiling water
1/2 teaspoon vanilla extract
For the assembly:
Apricot glaze
1 tablespoon apricot jam
¼ cup water
  • Preheat your oven to 350. Line a 8  inch square pan with parchment paper and brush it with melted butter.
  • For the cake: Whisk together the cocoa powder and flour. 
  • Add the chocolate pieces and butter in a bowl and stir to melt, apply ten-second bursts of heat as necessary. When the mixture is smooth, set it aside to cool. 
  • In a mixer fitted with a whip, beat the egg yolks on high until pale and thick, about five minutes, then with the machine running add half the sugar in a stream. 
  • Continue whipping until the yolks and sugar fall from the whip in a ribbon. 
  • Transfer the yolk mixture to a medium bowl and fold in chocolate mixture. Set the bowl aside while you prepare the whites. 
  • Rinse and dry the mixer bowl and whip (If you have a second bowl like I do place it in the freezer while you do the above steps). Put the whites in the bowl and whip to soft peaks, add the salt, then add the remaining sugar in a stream. 
  • Continue to whip to the stiff peak stage, the foam should be very glossy. Stir 1/3 of the whites into the yolk mixture to lighten the batter, then fold in the rest in two additions. Lastly, fold in the flour and cocoa. 
  • Scrape the batter into the prepared pan and level it with an icing spatula. Bake for 12-15 minutes.
  • Remove the cake from the oven and loosen the edges with a knife. 
  • Lay a second sheet of parchment and a wire rack over the layer, then invert the pan. Remove the pan and — carefully — the top sheet of parchment. 
  • Cover the cake with a clean kitchen towel and another wire rack and invert the cake again. Remove the parchment from the top and allow the cake to cool.
  • When the cake is cool, cut the sheet in half. 
  • Prepare the glaze by combining all the ingredients except for the vanilla in a microwave-safe bowl. Heat the bowl for 20 seconds on full power, then apply as many ten-second bursts as needed to melt the chocolate completely, stirring in between to allow the residual heat to do most of the work. 
  • Stir in the vanilla and pour the glaze over the cake, spreading it promptly with an icing spatula. Allow the glaze to set, about 45 minutes to an hour. 
  • Divide into two equal halves, cut one half into 2 ½ inch 6 pieces. .Set the pieces aside or store in the refrigerator.
  • For the filling: melt the chocolate pieces with 1 tablespoon heavy cream in the microwave, using a 20-second burst, then as many ten-second bursts as needed until it’s completely smooth. Cool it until it’s just barely warm to the touch. 
  • Add ¾ teaspoon gelatin in 1 tablespoon cold water and set aside for 5 minutes.
  • Then add 1 tablespoon of boiling water into the gelatin. 
  • Add this liquid gelatin to  3/4 cup heavy cream along with rum extract, vanilla and whip very well. 
  • Stir together the cocoa and powdered sugar. 
  • Whip the cream mixture to just shy of soft peaks. Then, with the machine on, whip in the cocoa and sugar mixture. 
  • Add the melted chocolate all at once and quickly whip or whisk it in, whichever works better for you. 
  • Set the second cake layer on sheet of parchment paper and trim up the sides. Brush apricot glaze over it, then apply the filling, being careful to apply it evenly. 
  • Square up the corners. 
  • Gently lay the glazed top pieces on the top, then refrigerate the entire cake for at least an hour. 
  • When ready to serve, cut the cake into pieces using a sharp knife heated under hot top water. 
  • Enjoy

CHICKEN PICATTA ala SAVORY KITCHEN TABLE

Picatta, is possibly derived from an Italian word picchiare which means to pound, is a process, a method of preparing food, meat that is sliced, coated, sautéed and served in a sauce. though most people associate it specifically with capers, but it has more to do with the way the chicken is butterflied, flattened and the way it is seasoned and browned in butter or olive oil.  A sauce is made using the pan drippings, lemon juice and white wine which are cooked together until reduced. After reduction, butter is stirred in to finish the sauce. Shallots or garlic and/or capers can be added with slices of lemon. In the United States, it is usually served with a starch, such as pasta, polenta, or rice. Personally I HATE capers so I opt to leave them out ALWAYS, but you be the judge.  I also tend to avoid marjoram (just not a fan of that piney flavor in my food), but most picatta recipes call for it.  Both capers and marjoram are used A LOT in Mediterranean food, I guess it is a regional thing!

I normally make this with the Parmesan mashed potato recipe below, but the night I took the picture we had those cute Parmesan Potato Stackers that are all over the place right now.  They’ll be good for “company” dinners.

CHICKEN PICCATA
4 boneless, skinless chicken breasts
1/4 cup all purpose flour
Fresh ground salt and white pepper, to taste
2 tablespoons butter or avocado oil
1/2 cup chicken broth
1 tablespoon Worcestershire Sauce
Juice of 1 lemon
1/4 cup chopped flat leaf parsley
1/4 teaspoon marjoram (optional)
capers (optional)

  • One at a time place each chicken breast between 2 pieces of saran or wax paper.  Work from the center gently pound each breast until flat, about 1/4 inch thick.
  • In a shallow bowl whisk together the flour, salt and pepper. Coat each chicken breast with the flour mixture.
  • Heat the butter or oil over medium high heat until hot.
  • Add chicken cooking 3-5 minutes perside until cooked through and golden brown.
  • Remove chicken to heated plate and keep warm.
  • Add chicken broth to the skillet along with Worcestershire sauce nd cook until hot and well blended.
  • Add in lemon juice and parsley, stirring to heat and combine.
  • Serve over chicken with Parmesan potatoes.

PARMESAN MASHED POTATOES
6 medium red potatoes, washed and cut into pieces
1/4 cup sour cream
1/4 cup butter
1/4 cup Parmesan cheese
1/4-1/2 cup Buttermilk

  • Bring potatoes to a boil until tender. Drain.
  • Combine potato ingredients and beat until smooth.
  • Enjoy