Roasted Garlic Mashed Potatoes

I love mashed potatoes. Garlic mashed potatoes are even better. These are from the Pioneer Woman, using this recipe for the roasted garlic. These potatoes were so incredibly decadent and delicious. The recipe is for 5 pounds, which definitely is enough for your large gatherings!I even peeled these potatoes, as the Pioneer Woman has never steered me wrong!

Roasted Garlic Mashed Potatoes-adapted from The Pioneer Woman
Total Time 40 Minutes
Serves 8

• 5 pounds Yukon gold potatoes, peeled and quartered
• 3-5 heads roasted garlic
• 3/4 cup butter, softened
• 8 ounces softened cream cheese
• 1/2 cup half and half
• Seasoned salt and pepper to taste

Cook potatoes in boiling water until fork tender. Drain potatoes, return to pot with heat turned down to low and thoroughly mash potatoes. Mix in the remainder of ingredients well.

Queso Dip

I was so excited when I found this recipe on Pinterest as queso dip is one of my favorite things when I go out for Mexican food. However, this did not turn out very well. I don't know if I did something wrong, or didn't buy the right cheese or what. It never got to that smooth consistency and just didn't taste good. It pretty much looked like a garlic butter, which was very odd. Maybe one of you can figure it out?

Queso Dip-adapted from The Royal Cook
Total Time: 10 Minutes
Serves 10

• 1 1/4 pound block white American cheese, cut into 1 inch cubes
• 1/4 cup diced green chiles
• 2 pickled jalapenos, chopped
• 1 ounce pickled jalapeno juice
• 2/3 cup whole milk
• 1/2 cup cold water
• pinch of cumin 

Put all ingredients in a microwave safe bowl, and cook in microwave on high for 5 minutes, stirring every 1 minute. Serve with chips.

Peanut Butter Chicken

When I told Scott I was making peanut butter chicken, he was very excited! He stated that whenever he goes to a Chinese buffet (yes, we still do from time to time), he always looks for the peanut butter chicken! The best part--he said this tasted just like it! It was a very simple recipe that I'll be making again!

Peanut Butter Chicken-adapted from More Make it Fast, Cook it Slow by Stephanie O'dea
Total Time: 8 hours
Serves 4

• 1 1/2 pounds chicken breasts, cut into 1 inch chunks
• 1/2 cup peanut butter (crunchy or creamy-your choice)
• 1 red bell pepper, chopped
• 1 large onion, chopped
• 1 tablespoon ground cumin
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/2 cup chicken broth
• 2 cups cooked white rice for serving, if desired

Grease a 4-5 quart slow cooker. Place chicken in the bottom of the slow cooker and top with the rest of the ingredients. Stir gently to combine. Cover and cook on low 6-8 hours (high for 4). Serve over rice.

Buffalo Chicken Chili

I can't lie to you guys. I didn't try this recipe. I made it, so I still want to put it up here. Since it's a slow cooker recipe, I got it ready in the morning and went to work. I think this was a day we got a surprise free lunch at work, and I just wasn't hungry all night.

Scott ate it though! The only thing he complained about was that the chicken was a bit dry. I know I put it on the top of the mix, so I'm thinking I need to put it on the bottom next time. I'm not going to give this a rating, but I'll try it again and update you. If you give it a try--let me know!

Buffalo Chicken Chili-adapted from Best One Dish Meals by Pillsbury
Total Time: 8 hours
Serves 6

• 2 1/2 pounds boneless chicken breasts, cut into 1 inch pieces
• 1 large onion, chopped
• 2 medium stalks celery, sliced
• 2 medium carrots, chopped
• 1-28 ounce can diced tomatoes, undrained
• 1 -15 ounce can black beans, drained and rinsed
• 1 cup chicken broth
• 2 teaspoons chili powder
• 1/2 teaspoon salt
• 1/4 cup Buffalo wing sauce
• Crumbled blue cheese

Spray 5 quart slow cooker with cooking spray. Place all ingredients except buffalo wing sauce and blue cheese into slow cooker. Cover and cook on low 8-10 hours.

Stir in Buffalo wing sauce. Serve with blue cheese.

Roast Cod with Crisp Potatoes

The problem I always run into when baking a light-tasting fish, like cod, is that Scott says there's always not enough flavor to it. The same definitely happened in this recipe, unfortunately, and I even added a bunch of lemon pepper seasoning! I'd still make this again because it was really easy, and one whole meal in one which is always nice to not dirty 423,234 dishes every time you cook (which I definitely tend to do). I just need to make sure to add additional seasoning. I'm thinking some cayenne, red pepper flakes, and garlic possibly? Feel free to share your thoughts!

Also, I added in some carrots to the recipe below. I had some left over and they definitely baked well!

Roast Cod with Crisp Potatoes-adapted from Meals Made Easy by Real Simple
Total Time: 50 Minutes
Serves 4

• 1 1/2 pounds Yukon gold potatoes, quartered (peeled, if desired)
• 4 large carrots, sliced
• 3 tablespoons, plus 2 teaspoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon lemon pepper
• 4 cod fillets

Heat oven to 450 degrees. Place the potatoes and carrots in a baking dish, drizzle with the 3 tablespoons oil and toss to coat. Sprinkle with the salt and pepper, and roast for 20 minutes. Stir and roast for 10 more minutes.

 

Meanwhile, season the cod fillets with the lemon pepper seasoning. After the 30 minutes of roasting, move the potatoes and carrots to the sides of the baking dish and place cod fillets in the center. Drizzle the remaining oil and roast about 10 minutes, until the fillets are cook through and flake easily.