Creamy Garlic Potatoes

These garlicky potatoes are a great side dish. The potatoes are cooked in water and finished in cream and butter with herbs. I know that a lot of people are trying to avoid two of those things, so I have a few suggestions. You can use more EVOO and only a small dab of butter and/or substitute stock for some of the cream. You could also use Greek yogurt instead of cream. This will reduce the amount of fat and calories, and should still make some tasty potatoes, though less rich and creamy.



6-8 medium Red Potatoes
Cold Water
1/2 T EVOO
2 T Butter
Garlic Chili Sauce (or any hot sauce)
2-4 finely chopped Garlic Cloves
1 Green Onion - thinly sliced (green and white parts separated)
Cream ( I didn't measure the cream, I think I splashed about a 1/4 cup into the pot)
Parsley - chopped

Cut the potatoes in half and place them in a pot.



Cover the red potatoes with cold water.



Bring the water up the a boil, then reduce the heat and let them simmer.

Once the potatoes are fork tender, remove them them from the pot and throw the water out.



Place the pot over low heat.

Add your oil, butter, and hot sauce sauce to the pot.



Cook for 30 seconds.

Add the garlic and white onion slices (the bottom half of the onion) to the butter mixture.



Cook the aromatics for one to two minutes. Then, add the potatoes back to the pot.

Sloppy Jane Sandwiches

I roasted a chicken last night and used the leftovers today to make these open faced sandwiches.



EVOO
1/2 small Onion - sliced
1 Garlic Clove - smashed and peeled
2 cups Chicken - shredded
Soy Sauce
Hot Sauce
White Wine Vinegar
Ketchup
French Bread - 6 slices
Goat Cheese Spread (see below)
Arugula
Sunflower Seeds

Heat EVOO in a pot. Add onion and garlic. Cook until the onion is clear.

Then remove the garlic, cut it up, and set it aside.

Add chicken to the pot and stir in the rest of the ingredients. I didn't measure them. I just splashed and tasted until I had a desirable, well balance flavor.



Cover the pot and simmer over low heat for about ten minutes.

Meanwhile, toast your bread.



To make the cheese spread, mix softened goat cheese in a small bowl with the garlic that you set aside, salt and hot sauce.

Spread your cheese mixture evenly over the toast.



Top with arugula.



Spoon chicken over the greens.

Spicy Red Wine and Fire Roasted Tomato Sauce

It snowed another couple of inches last night, so we stayed in. I made this sauce from what was on hand. It turned out to be very tasty! I served it with fettuccine and broccoli, but any pasta and vegetables would work. I think shrimp would be a nice substitute for the chicken too. As always, have fun with it!



1-2 T EVOO
1/2 Onion - diced
1 Celery stalk - dice
s/p
1 Chicken Breast (boneless, skinless) - diced into small pieces and seasoned with s/p (optional)
3 cloves Garlic - diced
1/4 - 1/2 c Red Wine
Garlic Chili Sauce (or other hot sauce)
1/2 28oz can Muir Glen Whole Fire Roasted Tomatoes
fresh Thyme
Fresh Basil - chiffonade
1 T cold Butter
1 1/2 c Broccoli Florets - Blanched, Chilled in an Ice Bath, and Drained (not needed for the sauce, but it adds flavor, color and great texture)

If you're making pasta with the sauce, start to boil a large pot of water. I blanched my broccoli, and then cooked the pasta in the same water. Don't forget to heavily salt the water before cooking anything in it.

Heat EVOO in a skillet over med-low heat. Then, add the onions and celery. Stir occasionally.



When the onions are clear, add the chicken pieces to the pan.



Turn the heat up a little so that the chicken browns, but doesn't burn. You're looking for a golden brown.

Stir in the garlic.

Once the chicken has started to brown, deglaze the pan with your red wine. You want the pan to be hot when the wine is added. If you're scared of the alcohol flaring up, turn the flame off as you add the wine. Then, turn it back on.

Use a spatula to scrape up and incorporate any brown bits from the bottom and sides of the pan into the sauce.