Chive and Garlic Mashed Potatoes
4 to 6 pounds potatoes, cleaned and peeled
salt and black pepper to your taste
1 cup heavy cream
1/2 stick butter
4 cloves garlic, lightly crushed
3 sprigs fresh thyme
2 tablespoons chopped chives
cut potatoes into a large pot, cover them with cold water, and add salt.
bring to a boil and simmer until the potatoes are fork tender in a small pot heat the cream, butter, garlic, and thyme. While the potatoes are still warm Whip with a hand mixer
Stir in the warm cream a bit at a time into the mashed potatoes. mix well. Season with salt and pepper and gently fold in the chives. Serve hot.
Popeye's famous Cajun gravy is no exception. Serve it over mashed potatoes, dirty rice, or chicken and you'll get that wonderful taste right at home.
1 tablespoon vegetable oil
1 chicken gizzard
2 tablespoons minced green bell pepper
1/4 cup ground beef
1/4 cup ground pork
2 cups water
1 can (14-ounce) beef broth
2 tablespoons cornstarch
1 tablespoon all-purpose flour
2 teaspoons milk
2 teaspoons distilled white vinegar
1 teaspoon granulated sugar
1 teaspoon salt
1/2 teaspoon coarse ground black pepper
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1 dash dried parsley flakes
Heat vegetable oil in a large saucepan over medium heat. Sauté chicken gizzard in the oil for 4 to 5 minutes until cooked. Remove gizzard from the pan and let cool. Finely mince the gizzard after it has cooled.
Combine ground beef and ground pork. Mix with your hands until well mixed.
Add bell pepper to the saucepan and sauté it for 1 minute. Add ground beef and pork to the pan and cook brown. Mash meat into tiny pieces as it browns.
Add water and beef broth to the saucepan, then immediately whisk in cornstarch and flour.
Add remaining ingredients and bring to a boil. Reduce heat and simmer gravy until thick, about 30 to 35 minutes.
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