Broccoli Cheddar Mashed Potatoes

Oh my goodness I found a new favorite thing.  Last week we had a potluck at work and I was kind of torn about what to do.  I always enjoy bringing dessert but it seems so does everyone else.  When I went to sign up, there were 6 desserts and 2 savory dishes.  I could hardly justify adding to the sweets list.  After a bit of research I found these broccoli cheddar mashed potatoes. 

This recipes feeds a ton which was perfect for the potluck; however, next time I will be cutting down the portions to fit our family of three.  The recipe though is super simple and is full of ingredients we always have on hand.  You boil potatoes and right before the potatoes are done you add the broccoli.  Finishing cooking, drain and mash up just like any other mashed potato recipe.  At the very end you add shredded cheese. These mashed potatoes are truly divine and I see them in our very near future again. 

Broccoli Cheddar Mashed Potatoes

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: saute side broccoli cheese potatoes

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Ingredients (serves 10)

• 3 pounds russet potatoes, peeled if desired and cut into 2-inch pieces
• 3 cups frozen broccoli florets
• 1/4 cup butter
• 1/2-3/4 cup milk
• 2 cups shredded cheddar cheese
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Melted butter

Instructions

In a 4- to 5-quart Dutch oven, cook potatoes, covered, in enough lightly salted boiling water to cover for 20 to 25 minutes or until tender. When the potatoes are nearly cooked (about 5 minutes remaining), add broccoli florets to the Dutch oven. Drain.

Return the hot, drained potatoes to the hot Dutch oven. Add the 1/4 cup butter. Let stand, uncovered, for 2 to 3 minutes. Meanwhile, in a small saucepan, heat the milk over low heat until hot but not boiling.

Mash potatoes with a potato masher or beat with an electric mixer on low speed just until light and fluffy.

Stir in the warm milk, cheddar cheese, salt and pepper. Gradually stir in additional milk to make potatoes desired creaminess. If desired, serve with additional butter.

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BLT Pasta #secretrecipeclub

It's back to school! Can you believe it?  Labor day is knocking out our doors.  I am not sure where the summer has gone but I will say I am ready for Fall. Hooded Sweatshirts.  Apple cider. Yep, count me in.

But before we bid summer good-bye the Secret Recipe Club is back for a special themed posting to celebrate quick snacks and meals. Perfect for those busy and stressful weeknights. 

I was assigned Wendy of A Day in the Life on the Farm.  A fellow former Group D member and a member of the ‪#‎thebookclubcookbookCC I have had the pleasure of reading her blog off and on for many years. Besides all of her blogging duties she stays busy with a grandchild, foreign exchange students, and a working farm with raising animals and fruit trees and vegetables. Some day we hope to be able to raise some animals and have a much larger garden. Not only does homemade/homegrown taste much better but it is so much fun to be able to show Miss O where the food we eat comes from.  I don't know how Wendy keeps it all up. 

After a bit of hunting I found this pasta dish. I always find pasta quick and easy plus super comforting.  I liked this one because it had some bacon and veggies. Meat for my man and veggies for all. Plus who doesn't like a BLT sandwich. This pasta is a BLT pasta.  Yum right?

This meal is perfect for a stressful evening. While the pasta is cooking you whip up some bacon and then saute the tomatoes, onions and spinach in the bacon grease. Once everything is cooked up you toss together along with some herb oil.  Fast and oh so delicious. 

Beside the pasta I also eyed these wonderful Salmon burgers and apple cider bundt cake and brownie hot fudge sundaes. Too bad you cannot live off of brownie hot fudge sundaes for too long.

BLT Pasta

by Emily Morris

Prep Time: 10 minutes

Cook Time: 10 minutes

Keywords: entree bacon pasta tomato

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Ingredients (serves 6)

• 3/4 lb. Rotini (or whatever pasta you have on hand)
• 1/2 small onion, diced
• 1/2 lb. bacon, diced
• 1 pt. cherry tomatoes, halved
• salt and pepper to taste
• 1 pkg. organic baby spinach leaves
• 2 T. flavored dipping oil or olive oil mixed with 1 t. Italian Herbs
• Grated Parmesan Cheese for sprinkling 

Instructions

Cook the pasta according to package directions.

While pasta is boiling, cook bacon in large skillet over med high heat until crisp. Remove to a plate lined with paper towel. Pour off all but 1 T. of the bacon grease.

Return pan to burner over med high heat, add onions to pan and cook until tender, stirring to loosen any brown bits stuck to the bottom of the pan. Add the tomatoes, season with salt and pepper and cook until slightly softened. Add the spinach and toss until wilted.

Drain the pasta and immediately toss it with the vegetables. Add the dipping oil and toss to coat. Serve with the grated cheese.

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An InLinkz Link-up

Asian Beef Lettuce Wraps

Not sure how it came to be Wednesday already.  Where does the time go?  We have so many things going on right now it is no wonder I don't remember the days.  We are in the midst of a bathroom renovation. The demo is complete and now it is time to put everything back together. We started car shopping.  I forgot how much I HATE car shopping.  And then there is the real work stuff with trips in and out of Cleveland every other week. 

With everything going on I am all about quick and easy these days. Oh yes, recipes must also not use the oven.  Connecticut is still hot and humid.  These Asian Beef Lettuce wraps were a way to use up some ground beef without making burgers.  The result was an easy recipe with amazing flavor.  It was a great new week day meal to switch things up a bit. Filling but not too heavy in your stomach. We made it for dinner but you could easily have smaller portions for party appetizers.  

Asian Beef Lettuce Wraps

by Emily Morris

Prep Time: 20 minutes

Cook Time: 15 minutes

Keywords: saute entree appetizer ground beef Chinese

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Ingredients (serves 4)

• 16 leaves Boston Bibb lettuce
• 1 lb lean ground beef
• 1 tablespoon cooking oil
• 1 large onion, chopped
• 2 fresh garlic cloves, minced
• 1 tablespoon soy sauce
• 1⁄4 cup Hoisin sauce
• 1 teaspoon ground ginger
• 1 tablespoon rice wine vinegar
• 1 bunch green onion, chopped
• 2 teaspoons sesame oil

Instructions

Rinse whole lettuce leaves and pat dry, being careful not tear them. Set aside.

In a medium skillet over high heat, brown the ground beef in 1 tablespoon of oil, stirring often. Drain, and set aside to cool.

Cook the onion in the same pan, stirring frequently. Add the garlic, soy sauce, Hoisin sauce, ginger, vinegar, and chili pepper sauce to the onions, and stir. Stir in chopped green onions, and sesame oil, and continue cooking until the onions just begin to wilt, about 2 minutes.

To plate, arrange lettuce leaves on plate and pile meat mixture in the center. Serve with rice if desired. Wrap the lettuce around the meat like a burrito.

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