Swiss Cheesy Mashed Spuds

Stop me if you’ve heard this one already… I may be repeating myself. These days I’m not so sure, but I did find a good price on Swiss cheese at Best Yet Market, they’re having their crazy 88 sale. So, as I have some potatoes here hat as starting to soften, I figured I would make some Swiss cheesy mash potatoes to accompany the pork chops Best had on sale (three buck for two nicely sized chops).  The chops were simply sprinkled with a little salt and pepper and broiled. The ‘fancy’ part of our dinner was the potatoes, the pickled beets part of the dinner came straight from the jar, but that’s just between us.

Here’s what you’ll need:

  • Six medium Long Island potatoes
  • ½ stick of butter
  • ¼ cup milk
  • ½ cup shredded Swiss cheese
  • ½ cup chopped chives

Start by peeling and quartering the potatoes, toss then in a pot with some salt and some water and boil them up. Let them boil about fifteen minutes and then sit for five to really soften them up. In a large mixing bowl add the butter, cubed, and the milk. Add in the drained potatoes and start mashing… working the cheese in a little at a time so it melts into the mixture. Once that’s accomplished, add the chives and mix well… transfer this into a serving bowl and get it to the table.

cute-mouse

Blueberry Breakfast Sauce

There’s a sale on blueberries, and I’m always making those blueberry pancake, probably because I love blueberry pancakes. Just take the blueberries and toss them in the batter, quick and easy. But there is another way of getting those powerful blue little antioxidants onto the old flapjack… let’s make us some blueberry sauce!

Here’s what you’ll need:

  • 4 cups of blueberries
  • 1 cup brown sugar
  • 2/3 cups of maple syrup
  • 2 tbsp corn starch

In a saucepan, combine sugar and cornstarch and then gradually stir in maple syrup. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Remove from the heat and let it cool. At this point, you could sever this warm over some fresh pancakes, or waffles, or French toast. Transfer the sauce to a Mason jar and store in the fridge for whenever you want the great taste of blueberries and maple.

blueberries

Chili Mango Chicken

I’ve noticed a sale on mangoes at Cherry Valley Market. And then there’s chicken in the freezer. Let’s put these to work. Now, if your kitchen is like mine, you probably have a lot of those Chinese condiments on hand so let’s get a little Asian inspired cooking done.

Here’s what you’ll need:

  • 1 lb boneless skinless chicken thighs
  • 2 cups sugar snap peas
  • 1 mango peeled, pitted, and chopped
  • 1 red onion chopped
  • 1 tbsp fresh grated ginger
  • 1 tbsp chili garlic suace
  • 1 tbsp cornstarch
  • 1 tbsp low sodium soy sauce
  • ½ tbsp. sesame oil

Combine the chicken cornstarch sesame oil and soy sauce and let this sit and marinate for about ten to fifteen minutes. Heat  little peanut oil in a wok and stir fry the vegetables, the peas, onion and ginger, but you could also throw some peppers and carrots thin cut or a little celery, whatever you have on hand here. Stir fry this up and add the chicken. Start browning the chicken and add the chili garlic sauce and add the mango. Cook this up until the chicken is cooked through thoroughly.

Serve this over some brown rice, and sprinkle with some sesame seeds for a little added ‘crunch’ and enjoy some saki for a change of pace.

Chili Mango Chicken jpeg