Garlic & Herb Boiled Potatoes

Garlic & Herb Boiled Potatoes

Today is my baby girl’s 7th Birthday. Time really does fly. I simply can’t believe that she is already 7. We have a lot of birthday fun planned for our little princess with 4 parties to celebrate the special occasion. Happy Birthday to my pride and joy.

I love making special dinner’s on Sunday. This week was no exception. I made a fabulous recipe from Giada De Laurentiis  for pork roast smothered with mustard and bacon alongside my favorite potatoes. My mom has been making these since we were little and now I make them all the time for my family. It’s a simple recipe, full of simple ingredients and great flavor. The best kind of recipe if you ask me.

Garlic & Herb Boiled Potatoes

Smaller variety of potatoes work best here. Baby reds, yukon gold, petite colorful and even fingerling are a good choice. No need to peel them, just scrub well and boil whole. Potatoes absorb salt well and it’s important to properly season them. I always add salt to the boiling water when I cook them. If you wait until the end you’ll end up seasoning the outside only, while the inside will be unseasoned.

Garlic & Herb Boiled Potatoes

When choosing herbs stick to dill, parsley and scallions. Go generously on the garlic and butter and don’t be afraid to add a little more salt.

One of my favorite things to do is to double the recipe so we can have it for breakfast. These potatoes are amazing pan fried with a little olive oil then topped with eggs. My husband’s favorite.

Garlic & Herb Boiled Potatoes

Have a great day.

5.0 from 5 reviews
Garlic & Herb Boiled Potatoes
 
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Serves: 4
Ingredients
  • 1½ - 2 lbs baby potatoes (any variety) clean scrubbed
  • 2 garlic cloves, minced
  • 1 tbsp dill, chopped
  • 3 scallions, sliced
  • 2 tbsp butter
  • salt
Instructions
  1. Add potatoes to a medium pot, top with water and ½ tbsp kosher salt and cook until tender.
  2. Drain all the water, add butter, garlic and herbs. Let the butter melt, gently stir the herbs with potatoes and serve.

 

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Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

I call it my triple C dish. Say chicken chimichangas with chimichurri three times and see what happens to your tongue. Put chicken chimichangas with chimichurri sauce on the dinner table and see what happens then. Guaranteed pleaser.

What sets these chimichangas apart from the traditional version is that they aren’t fried and full of veggies. These are much healthier and super delicious, especially with the chimichurri sauce on the side.

Light Chicken Chimichangas with Chimichurri Sauce

The chimichurri sauce can be used with so many dishes. I serve it with grilled meats, fish, chicken and even over beans. Kurt and I went a little nuts and finished the entire portion. I love using both parsley and cilantro, but if you’re not a big fan of cilantro you can make it with parsley alone.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

Traditional chimichangas are prepared with beef. To make them lighter I substituted for chicken simmered in salsa verde. To add heartiness, substance and nutrition I added mushrooms, spinach, red onion and of course cheese. They come out so crispy on the outside, yet gooey on the inside. Simply delicious.

Light Chicken Chimichangas with Chimichurri Sauce

Light Chicken Chimichangas with Chimichurri Sauce

The best part about this post is wishing you all a wonderful weekend. I can’t deny starting my vacation tomorrow doesn’t hurt either. I am excited to have Thanksgiving week off and maybe even do a little Christmas shopping and a lot of decorating. Lets just say decking the halls is on my list to do.

Enjoy!

5.0 from 3 reviews
Light Chicken Chimichangas
 
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Serves: 3
Ingredients
  • 4 thicken thighs or 2 breast halves
  • ½ cup jarred salsa verde (I used the Whole Foods brand)
  • 2 cups water
  • 1 chicken bouillon
  • 3 portobello mushroom caps, chopped
  • 1 garlic clove, minced
  • 1 small red onion, chopped
  • 1 cup fresh spinach
  • 2 tbsp canola oil
  • 1 cup cheddar cheese
  • jalapeños and tomatoes for serving
  • 6 flour tortillas
Instructions
  1. Bring water to boil, add bouillon and chicken, reduce heat and simmer until fully cooked approximately 10 minutes. Remove and allow to cool, shred.
  2. Heat 1 tbsp canola oil in a skillet, sauté mushrooms, garlic, onion until fully cooked about 8 minutes. Stir in spinach and cook another 2-3 minutes until it's wilted.
  3. To make chimichangas, place a little chicken in the middle of the tortilla, top with the mushroom mixture and 1 tbsp cheese. Fold the sides then roll into a burrito. Repeat with the remaining tortillas.
  4. Heat the rest of the canola oil in a skillet, carefully add chimichangas and sauté until golden brown on each side. Don't overcrowd the pan, make it in two batches.
  5. Serve with chimichurri or your favorite hot sauce.

5.0 from 3 reviews
Parsley-Cilantro Chimichurri Sauce
 
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Ingredients
  • ½ cup parsley
  • ½ cup cilantro
  • ½ red onion
  • 2 garlic cloves
  • juice of half lime
  • salt
  • red pepper flakes
  • ¼ cup extra virgin olive oil
Instructions
  1. Add everything to a food processor. Pulse until combined. Don't over pulse, you don't want it to look like paste. Taste for salt, add more if necessary.

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Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

This is my most favorite time of the year. It brings so much joy, good times and of course amazing food. I like to start my celebrations early by preparing festive dishes and getting every one in the mood for the holidays. I can’t get enough of the decorations, music and holiday movies. To go along with all that fun, good festive holiday food is a must. While we eat healthy the rest of the year around the holidays I allow myself all the guilty pleasures I want. It’s just unfair not to. Too many temptations.

Sunday Suppers: Holiday Pot Roast

The smell of a pot roast in the oven is divine. Add ingredients like cranberries, orange zest and cloves and you got yourself a house bursting with happiness. While I love a traditional pot roast I equally love adding unexpected ingredients to make things extra festive.

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My Holiday Roast is super simple to prepare, all the work happens in the oven. The hardest part is keeping away and restraining yourself from opening that oven door too many times. When picking out meat for this dish I suggest chuck. It the perfect cut for braising and gets very tender. 2 1/2 hours in the oven and you got yourself a pretty amazing dinner.

Sunday Suppers: Holiday Pot Roast

Once the roast is cooked, set it on a cutting board then using a slotted spoon fish out all the cranberries from the pot. Try to leave the carrots and onions behind. I find that cranberries add a great flavor but I am not a big fan of serving them on top of the mashed potatoes. The sauce is great without the cranberry chunks. Mashed potatoes are a must. Garlic cheesy bread on the side makes this meal complete and simply delectable.

If cranberries is not your thing prunes work fabulously in this recipe. As a matter of fact adding prunes to this dish will be make it even more fabulous.

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

Sunday Suppers: Holiday Pot Roast

5 more days of work for me and then I am on a Thanksgiving week vacation. Can’t wait. My baby girl turns 7 that week and we have a whole week of festivities planned.

Enjoy!

5.0 from 5 reviews
Sunday Suppers: Holiday Pot Roast
 
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Ingredients
  • 2½ lb chuck roast
  • 1 onion, sliced
  • 2 medium carrots, diced
  • ½ (12oz) bag of cranberries ( i also suggest adding ¼ cup prunes)
  • 2 whole cloves
  • 4 garlic cloves, cut in half
  • strips of zest from half orange
  • orange juice from half orange
  • ¼ cup bourbon
  • 2 cups chicken stock
  • ⅛ tsp cinnamon
  • ¼ cup sugar (plus more if needed) (if using prunes you might need less sugar)
  • salt and pepper
  • 2 tbsp canola oil
Instructions
  1. Preheat oven to 350 degrees.
  2. Season chuck generously with salt and pepper. Using a pairing knife make small slits in the meat and insert half of garlic. Repeat all around the meat.
  3. Heat canola oil in a Dutch oven and sear the meat on both sides until nicely brown. Remove and set on a plate.
  4. To the same pot add onions and carrots, cook for 3 minutes. Pour in the bourbon, then cook another 3 minutes. Stir in cloves, cinnamon, zest and orange juice. Return meat to the pot and surround with cranberries. If using prunes add them now.
  5. Pour in the chicken stock, add ½ the sugar in the recipe reserving the rest of the sugar for later. Cover with a lid and braise for 1 hour.
  6. Remove from the oven and taste the broth. If needed add more sugar. Cover and return back to the oven. Braise another 1½ hours.
  7. Serve over mashed potatoes.

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