Flat Potatoes

2-3 pounds small red or Yukon gold potatoes, washed
1 box chicken stock (32 ounces)
1/4 cup butter
Kosher salt & course ground pepper to taste

In a large pan melt butter and add potatoes and pour stock just enough to cover potatoes. Cook on medium high until stock is all but evaporated. this should take 20 - 30 minutes. The butter will remain in the pan after the stock has evaporated and will finish the potatoes. Slightly smash potatoes flat with a masher or a vegetable type can...I've even used a small cooking pot. let the potatoes cook in the butter until lightly browned. Add salt and pepper to taste.


I served these with my St. Paddy's Day meal.

Sautéd Cabbage

1 large head white cabbage, sliced into thin strips
3 tbs olive oil/ 1 tbs Butter
salt & pepper

If you make corned beef and cabbage with this a bit of the juices can also be added for flavor.

Heat large frying pan over medium high heat. Add olive oil and butter to hot pan and tilt to cover bottom. Add cabbage and let sit for 3 minutes to brown. Stir well and let sit another 3 minutes to brown. Stir well and add salt and pepper to taste. Serve and enjoy!

Zucchini Tomato Pasta

Ingredients

Extra Virgin Olive Oil (2 tbls)
6 small Zucchini, thinly sliced
6 medium ripe tomatoes, diced
1 tsp Italian seasoning
2 large clove garlic, grated or finely chopped
4 leaves basil, chopped
1 cup pre-shredded cheddar and Monterey mix cheese
1 pkg spaghetti, cooked to pkg directions
Parmesan cheese for the table

Preheat a large pan over medium heat, coat bottom with olive oil, add zucchini, tomatoes and Italian seasonings, simmer for 20 minutes, stirring occasionally. Add garlic and basil and simmer 5 more minutes, turn off heat and stir in cheese. Stir in spaghetti and serve immediately with Parmesan cheese.

Yukon Gold Potatoes- Jacques Pepin Style

From the Rachael Ray show... We love these. Simple and yummy!

3 pounds of small Yukon gold potatoes
salt & pepper
3 cups chicken stock
3 tablespoons butter
2-3 tablespoons freshly chopped parsley (optional)

Place the potatoes in a deep large skillet and add salt and pepper to taste. Cover potatoes halfway with chicken stock, add the butter and cover skillet with a lid. Cook 5-8 minutes depending on the size of the potatoes. Remove lid and cook on medium high until stock evaporates (the butter will brown the bottom of the potatoes). Once the stock has evaporated pop each potato using a ladle (do not smash just flatten). Allow the potatoes to brown on both sides, about 5 minutes, re-season with salt and pepper if needed or desired. Remove potatoes from skillet to serving tray and garnish with parsley if desired.

Roasted Broccoli

I am not a broccoli fan but when I tried this...I became a huge fan!

Cut 1 large head of broccoli into long spears.
Place on baking sheet.
Drizzle with olive oil.
Salt and Pepper.
Mix with your hands to spread the oil & S&P.
Place in oven at 425 degrees for 10 minutes or until tops begin to brown.
YUM!!!

From Rachel Ray