Spinach Mashed Potatoes With Cheese And Garlic

Spinach Mashed Potatoes With Cheese And Garlic

SERVES: 4-6

INGREDIENTS

2
lbs boiling potatoes (preferably Yukon Gold)
1⁄2
cup heavy cream
3
tablespoons unsalted butter
1
teaspoon salt
1⁄2
teaspoon black pepper
4
ounces Baby Spinach (6 cups)

1/4 cup cream cheese

DIRECTIONS
Cover potatoes with salted cold water by 1 inch in a large saucepan and simmer, uncovered, until tender, 20 to 30 minutes.
While potatoes are simmering,cheese, bring cream, butter, salt, and pepper to a simmer in a small saucepan. Remove from heat and keep warm, covered.
Drain potatoes in a colander and cool slightly. Peel potatoes and mash in large saucepan.
Stir spinach into warm cream, tossing to coat, and when slightly wilted (after about 1 minute), immediately add to potatoes. Mash potatoes until almost smooth. Serve immediatel

Corn Bread Dressng

The Dressing is one of the highlights of Thanksgiving Dinner. Folks just love that good favor chicken or turkey broth mixture of bread turn into a delightful cooked and season stuffing prepared just right with that touch of sage.
My Grandmother Sweetie make the world best Cornbread Dressing for us and we just love that rich taste she put in to it...When she pass away. my mother all most got it just right...and when she pass away in 1992 that was the end of that era...
I came up with a dressing almost like my mother and my grandmother and I will like to share with you. It;s kountry and have that taste we loved as growing up in the south. Back then my folk just went in the kitchen and came up with some might good eats with a dash of this and a pitch of that.
So that what I did and came out just fine for the recipe of Thanksgiving Dressing...my mother and my grandmother would be so proud.And plus I remember watching them when it was time to prepared for the dressing....and that made it a plus for me!
Always use good tasting cornbread my mother will always say and my grandmother uses day old bread nice and cold and the broth had to be cold too... this will keep the dressing from being sticky and packy.

Let's Start
4 to 6 chicken leg quarter trim fat but not all. Use about 6 chicken backs  to make the broth richer and you can add 6 pieces raw clean chicken livers make sure that green skin off ( leg quarters are rich with broth when cooked).

1 cup celery chopped

2 cups white onion chopped

 Salt and Pepper and 4 cup chicken broth and place in a roasting pot.

Cook in an oven at 350 until done and brothy

Take the chicken out and put to a side. Drain the broth and spoon out 1/4 cup of chicken fat.
Gather Bread like
4 cups Cornbread cubes

2 cups dry France bread in cubes ( hold up better than white sandwich bread)

Mix them together 2 cups onions 2 cups celery and 1/4 cup fat from the broth add to a pan.

Saute until lightly tender pour over bread add your season at your choice like we love lots of black pepper and a little sage to our taste. you may like saute mushrooms or roasted pecans.

 Pour in about 3 cup or 4 cold broth and two beaten eggs too much broth made it to thin too less make it too thick).

Harvest Fruit / Nuts Rice Pilaf

A wonderful fragrant rice that's right at home on your feasting table.

Ingredients
1/3 cup cashews

1/3 cup slivered almonds

4 tbsp  butter

2 teaspoon minced

1/2 small onion chopped

1/2 celery chopped

1 cup basmati rice COOKED

1 3/4 cups chicken broth

1/2 cup dried raisins

1/4 cup dried apricots

SPICES: Optional
1/4 tsp ground cinnamon
1/8 tsp ground cumin
1/4 tsp black pepper

Instructions

saute vegetables in butter do not overcook add to precooked fluffy rice use fork to fluff rice. Add the nuts, toss. Add chicken broth blend together adding butter place in a 350 degree oven for 10 minutes.
Transfer to serving bowl. Garnish with nuts and a little sprinkle of parsley if using. Serve!

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Cajun Roasted Chicken / New Orleans Style

Med sized chicken legs quarters clean and trim of fat



1 tablespoon salt



1 tablespoon black pepper



1 tablespoon cayenne pepper



3 tablespoon garlic powder



3 tablespoon dry sweet basil



1 tablespoon dry rosemary (optional)



1 tablespoon  dry thyme (optional)



smoked paprika enough to sparkle and cover well six leg quarters  (optional)


Dry leg quarter and place in baking dish.



Sparkle black pepper first evenly over legs



Next sparkle salt following the trails of black pepper.



Next sparkle the garlic powder all over and the basil and rosemary will be next



Adding more sparkle garlic and basil on the backside chicken leg so you can get more flavor



Sparkle cayenne pepper. you can do the spice heavy if you like and coat the leg quarter to your liking.



Cover and refrigerate over night. flavor of the spices go though the chicken.



Next sparkle smoked paprika all over leg quarter



Keep cover and place in per heated oven 400 degree for 1 1/2 hour pour juices in a bowl and pour over chicken and leave uncover bake for 15 mins or until golden brown.



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