Parmesan sour cream mashies (with lumps please)

8 Medium size red potatoes (not peeled) sliced up
1/2 cup shredded parmesan
2/3 cup sour cream
1/4 cup milk

Boil potatoes until soft. Drain then return to pan over low heat and cook for about 1 minute to cook out all excess water. Add in milk & sour cream and begin mashing. Add it Parmesan, mash a little more and serve. Leave in some lumps. These aren't meant to be creamy. Try and share.

Note. I do not salt these because of the cheese. If you want to get UBER indulgent and just wildly blow your mind add in 1/3 cup of cream cheese. Then die and go to Heaven and send me a message thanking me!

Must have meatballs

1 pound extra lean ground beef
1/4 cup Italian croutons mashed to pieces
1 tsp salt
2 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
2 eggs
2 tbsp milk
1 slice white bread ripped up no crust
3 cloves garlic smashed and pasted
1/4 cup shredded Parmesan cheese
2 tbsp olive oil

Combine all ingredients in a bowl. Heat oil in large skillet over medium heat. Place meatballs in pan and brown on all sides. Drain on paper towels.

Tonight while cooking this I Googled meatballs and most of the recipes told me to put them in the sauce to finish cooking them. I did this and it made the sauce "different." I make a really good spaghetti sauce and it just changed it all having the the meatballs cooked in it. After discussing it with Rob we decided the proper method of cooking would be to stop after you drain them and just put them on top of the spaghetti sauce after it was cooked and on the pasta! The flavor was excellent though.

Pan roasted chicken with mushroom garlic gravy

Ingredients
5-6 bone in skin on chicken thighs
2 cups chicken stock
1 cup water
1 package mushrooms (chopped up)
3 tbsp unsalted butter
3 tbsp flour
7 cloves garlic chopped
1/2 tsp pepper
1/2 tsp salt

In large deep skillet brown chicken on both sides. If you are married to my husband remove one piece of super crispy skin and stick it on a plate for him to dunk in hot sauce. Otherwise the skin should remain on the entire time. Add in chicken stock, salt, pepper and garlic. Simmer for about 15-20 minutes until chicken is cooked through and has clear juices when you poke it. Remove chicken and pour stock and garlic in a separate container. Add mushrooms to pan and cook down until brown. If you like you can put a small amount of cooking spray in the pan so they don't stick but they don't need oil or anything else. Once they brown reduce heat and add in the butter. Once the butter is melted sprinkle in the flour and combine. Cook for about a minute until it is all a golden brown. Don't burn it but you don't want the flour to taste like paste so it needs to cook a little. Crank the heat up to high and pour your liquid and garlic back in, whisking vigorously. It should start to thicken right up. Put the chicken into the gravy reduce heat to low and simmer it for about 2 minutes so it gets all good and coated and the skin absorbs all of the flavor. Then pour it all over a giant helping of mashed potatoes.

Only use the water if your gravy turns out too thick. Gravy is kind of a science. If you don't have the right amount of flour it will either be too runny or too thick. I prefer to err on the side of too thick because I can just add some cream or water too thin it. If it is too thing (I've done this) you have to pour it all back into your container do the butter and flour thing all over again and then mix it all back up again!

Technically cooking the chicken in the broth is poaching it. But since I pan roast it first I used that in the name. I like poaching meat like that though because it stays so moist.

Jumbo Mexi Shells

INGREDIENTS
15 jumbo pasta shells
1 1/4 cup ground turkey
1 can pinto beans, rinsed and drained
4 ounces cream cheese
2 teaspoons vegetable oil
4 garlic cloves, minced
1/2 onion, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/2 cups pepper jack cheese, shredded
1 tomato, diced
1 small can red enchilada sauce
sour cream (optional)
green onions, chopped (optional)

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to a boil. Add shells and cook 8 minutes or until al dente.
3. Meanwhile, in a large skillet heat oil over medium heat. Add onion and garlic and saute for about 2 minutes. Add in turkey and season with salt, pepper, chili powder and cumin. Cook until no longer pink about 8-10 minutes. Remove from heat.
4. Stir in pinto beans, cream cheese and a cup of pepper jack cheese.
5. Fill shells with meat mixture. Arrange shells filled side up in a baking dish. Pour enchilada sauce over the top, then sprinkle with remaining pepper jack cheese and tomatoes.
6. Bake for 25 minutes. Garnish with sour cream and onions.

Easy Popcorn Balls

INGREDIENTS

20 cups plain popped popcorn (3-4 bags)

3/4 cup light corn syrup

1/4 cup butter

2 teaspoons cold water

2 1/2 cups confectioners' sugar

12 large marshmallows

DIRECTIONS

1. In a large saucepan over medium heat combine corn syrup, cold water, confectioners' sugar, and marshmallows. Heat until the mixture comes to a boil, stirring constantly. Add in the popcorn and stir well to coat all of the popcorn.

2. Grease hands with vegetable shortening and shape into balls before it cools. Be careful, it can be HOT!

Not Just For Decoration

I always love finding different types of produce that I am not familiar with. You never know if you might find something new you like. The other day at the grocery store I spotted some red corn on the cob. I quickly threw it in my cart. I always thought colorful corn was only for Thanksgiving decorations.

I ended up wrapping it in foil and throwing it on the grill with our steaks. It wasn't a huge taste difference from your regular white or yellow corn on the cob. It wasn't as sweet as white corn, and tasted healthier, almost earthy.

Try picking up something new next time you go to the store!

Eggplant Roll Ups

INGREDIENTS
2 large eggplants
1 bottle of Italian salad dressing
8 ounces ricotta cheese
1 1/4 cup Parmesan cheese, shredded
1/2 cup mozzarella cheese, shredded
1/2 cup fresh basil, chopped
2 pounds heirloom tomatoes
1/2 onion, chopped
4 garlic cloves, minced
olive oil
salt
pepper
1/4-1/2 teaspoon crushed red pepper

DIRECTIONS
1. Preheat oven to 350 degrees.
2. Peel eggplant, then slice in 1/4 inch thick slices. Arrange on top of paper towels and sprinkle both sides with salt and pepper. Allow to rest for 30 minutes.
3. Marinade the eggplant in the Italian dressing for another 30 minutes.
4. In a large sauce pan saute onions, garlic and crushed red pepper in olive oil over medium heat. Add tomatoes, 1/4 cup of basil, 1/4 teaspoon salt and pepper. Reduce heat and simmer.
5. In a medium bowl combine ricotta cheese, 1 cup Parmesan cheese, and remaining 1/4 cup of basil.
6. Grill eggplant for 2 minutes on each side. Spread ricotta cheese mixture on top of each slice then roll up and place seam side down in large baking dish. Continue with remaining eggplant.
7. Top with tomato sauce then the remaining Parmesan and mozzarella cheese. Bake for 20 minutes or until cheese on top is melted.