Greek Mashed Potatoes

greek potatoes

  • 2 lb small red potatoes
  • 2 T olive oil
  • 1 c plain Greek yogurt
  • 1/2-1 c milk
  • 4 oz crumbled feta cheese
  • 1 c sliced and pitted Kalamata olives
  • 1 c diced red bell pepper
  • 1 T minced garlic
  • 1/2 c fresh chopped parsley
  • salt and pepper, to taste
  1. Preheat oven to 425 degrees.  Rinse potatoes and cut into halves or quarters.
  2. Toss with 2 T olive oil and salt and pepper and place on a rimmed baking sheet.  Bake at 425 for 30 minutes.  Stir the potatoes halfway through the baking.
  3. Meanwhile, slice the olives, dice the bell pepper, and mince the garlic. Then chop the parsley to the consistency you want.
  4. When the potatoes are done cooking, place them in a large bowl.  Add the yogurt and 1/2 c milk and mash the potatoes.  Add more milk, if needed, to achieve the consistency you want.
  5. Then stir in the feta, olives, peppers, garlic, and parsley.  Add salt and pepper to taste.
  6. Serves around 6 people.

This recipe was created for the logo_canariascom_en recipe competition.

Mushroom and Chicken Crêpes

Crêpes

  • 2 large eggs
  • 3/4 c whole milk
  • 1/2 c water
  • 4.5 oz all-purpose flour
  • 1.5 oz unsalted butter, melted & cooled, plus more for the pan
  • 1/4 t salt
  • 1/4 c fresh thyme and sage
  1. Place ingredients in a blender and process for 7 to 10 seconds.  Rest in the fridge for 1 hour.
  2. Heat oven to 200 to keep the crêpes warm after you’ve prepared them.
  3. Coat a 10-inch nonstick skillet or crêpe pan with butter and place over medium heat.  Heat until the butter begins to sizzle.
  4. Pour 1/4 cup (1 oz) of batter in the center of the pan and swirl the pan until the batter is spread out evenly.
  5. Cook for 30 seconds or until the edges being to turn up.
  6. Flip and cook for another 10 seconds.
  7. To keep warm, place on a cooling rack set in a sheet pan and place in the oven, covered with a tea towel.

 

Filling

Chicken:

  • 1 lb chicken tenders
  • 6 c water
  • 3-4 bay leaves
  • 1/2 c sliced green onions (plus a little more for garnish)
  • 2 cloves of garlic
  • salt & pepper

Sauce:

  • 1/3 lb shitake mushrooms
  • 2/3 lb portabella mushrooms
  • 5.2 oz (1 package) Boursin Shallot & Chive cheese
  • 1 1/2 c Swiss Emmentaler Cheese
  • 2 cloves of garlic, minced
  • 1 c heavy cream
  • 1 t nutmeg

For the chicken:

  1. Combine the water, bay leaves, green onion, garlic, and salt & pepper in a stock pot and bring to a boil.
  2. Add the chicken and cook for 15-20 minutes, until the chicken has cooked through.
  3. Remove the chicken and reserve the liquid for soup stock or another use.
  4. Once it has cooled enough, dice the chicken into 1-inch pieces.

 

For the sauce:

  1. Clean the mushrooms and sauté them along with the garlic in one tablespoon of butter.
  2. Once they have cooked down, add the cheese, cream, and nutmeg.
  3. Whisk the sauce until it is well blended and the cheese is melted.
  4. Leave on low heat until you are ready to assemble the crêpes.

 

Assembling the crêpes:

  1. Remove the crêpes from the oven.
  2. Add diced chicken to the crêpes and cover with the sauce.
  3. Wrap up the crêpes, tucking the seams underneath so they hold together on the plate.
  4. Plate the crêpes and top with remaining sauce.
  5. Sprinkle with more sliced green onions and serve!

 

Because I Love You Guys…

For all you devoted followers and the ones that have just recently found this blog, I am giving away *2* adorable strawberry necklaces from Meaux’s Cajun Cuties in Fredricksburg, TX.

Erica has adorable stuff at great prices.  She’s a doll to work with and would love to help you find a perfect gift for a special occasion or a gift for yourself!

I really appreciate her continuing to find foodie sparkles to give away.

TO ENTER

To enter the contest, just answer the following question in the Comments section of this post:

What is your favorite thing to grill?

Be sure to include your email address so I can contact you if you win!

THE RULES

One entry per person, please. Strictly enforced with all the might this Ginger can muster.

No entries after noon on Sunday, June 17, Monday, June 18, 2012. CONTEST CLOSED.

Winners will be chosen randomly and announced Monday evening.

Good luck!

____________________________________

Giveaway is sponsored by Sarafina’s Kitchen, with cooperation from Meaux’s Cajun Cuties

Tasteful Selections™ Simply Amazing Flavors Recipe Contest – And a win!

I posted back in October about the Tasteful Selections™ recipe contest, and I am proud to share that I was the first prize winner!

They officially announced the winners today on their Facebook page.  I’ve known since the weekend and it’s been so hard not sharing with you guys.  The only person that’s known is my dear husband, who helped me keep it under wraps.

Potatoes Sarafina

  • 1 ½ lbs. Tasteful Selections™ Gold Fingerlings potatoes
  • 2T butter
  • 2 red bell peppers, diced small
  • 2 cloves of garlic, chopped
  • 1 cup heavy cream
  • 6.5 oz. Garlic & Herb Aloutte Cheese
  • 2/3 oz. fresh chives, chopped
  • 2 t seasoned salt
  • 2 t black pepper
  1. Scrub the potatoes and place in a pot with 6 quarts of water.
  2. Bring to a boil, then reduce the heat and simmer until the potatoes are fork-tender.
  3. While the potatoes are cooking, sauté the bell peppers and garlic in 2 T of butter.
  4. Drain the water and return the potatoes to the pot.
  5. Using a potato masher or fork, start breaking the potatoes apart into smaller pieces.
  6. Add the Aloutte and heavy cream and continue mashing the potatoes.
  7. Gently stir in the chives and add salt and pepper to taste.

Tasteful Selections™ Simply Amazing Flavors Recipe Contest

This October, consumers will have a chance to win free Tasteful Selections™ specialty potatoes for a year. RPE is running the Tasteful Selections™ Simply Amazing Flavors recipe contest through the end of the month on the brand’s Facebook page at facebook.com/TastefulSelections.

Consumers are invited to showcase their culinary skills through this contest. All it takes is uploading an original recipe and a photo on the Recipe Contest tab of the Facebook page. Not only is RPE giving away free potatoes for a year as a first prize, they are giving away $100 and $50 gift cards to runners-up. Contestants will have an opportunity to share their love of Tasteful Selections™ along with their one-of-a-kind recipes, and have their recipes featured on TastefulSelections.com, among other places.

—————————————————————————————————————————————————–

I am in the process of preparing my submission for the contest.  I tried to think of potato recipes I had recently created, and I think I have the perfect one in mind.  I’ve selected one that only has 4 ingredients (6 if you count the salt & pepper), and can be made as quickly as you can boil the potatoes and mash them!  Pictures and more information in the coming weeks!

Giveaway Winner!

Congrats to Robin for winning the adorable cupcake from Meaux’s Cajun Cuties! 

Sarafina’s Kitchen’s First Giveaway!

For all you devoted followers, I am giving away an adorable cupcake necklace from Meaux’s Cajun Cuties in Fredricksburg, TX.  Erica has adorable stuff at great prices.  She’s a doll to work with and would love to help you find a perfect gift for a special occasion or a gift for yourself!

18" length chain included

TO ENTER

To enter the contest, just answer the following question in the Comments section of this post:

What is your favorite thing about fall?

Be sure to include your email address so I can contact you if you win!

THE RULES

One entry per person, please. Strictly enforced with all the might this Ginger can muster.

No entries after noon on Monday, September 12, 2011. Contest is closed!!!

Winners will be chosen randomly and announced Monday evening.

Good luck!

____________________________________

Giveaway is sponsored by Sarafina’s Kitchen, with cooperation from Meaux’s Cajun Cuties

They Love Me (and Bacon, of course)!

Check it out! I won piggy corn holders and a groovy bacon cookbook from Bensa, Intl.!

 

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