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.

What's for Dinner Tonight!

Veggie Burritos!

*I make homemade tortillas or buy them
*Soak 1 bag black beans for an hour then rinse and drain.
*Saute thick bacon (2-3 slices, chopped) and put in with beans. Cook black beans in chicken stock-enough to cover beans-3-4 cups.
*while beans are cooking-cut up tomatoes, avocados, green onion for topping
* I also use sour cream, homemade salsa, sharp cheddar cheese, grated. It packs a lot of flavor and you don't need as much!
Once beans are done you can assemble burritos!

Homemade Fresh Salsa
8-10 plum tomatoes, chopped
1 med. yellow onion, chopped
1 jalapeno, seeded and chopped
1 large clove garlic, peel and grate in to salsa
1/2 bunch cilantro, chopped
salt & pepper to taste
Mix together and serve!

Green Tortilla Soup

Ingredients

2 tbs olive oil
2 slices bacon, chopped
10-12 tomatillos, husks removed, blend to fine in food processor
1 med onion, chopped
1 jalapeno seeded and chopped
2 cloves garlic, peeled
6 cups chicken stock
Juice of one lime
Salt and pepper to taste

Toppings-
Tortilla chips
Jack cheese, grated
tomatoes, chopped
Avocado, diced
Shallots, chopped

In a large pot, heat olive oil over medium heat. Add bacon and saute until crisp. Add onion, grate (or chop) garlic into the pot, and jalapeno. stir and cook for 5 minutes or until onion is slightly softened. Add frozen corn and cook for 5 more minutes. Add pinto beans, lime juice and chicken stock. Simmer for 20 minutes. Serve over tortilla chips and add toppings. I like to serve it with flour tortillas to dip in soup...YUM!

Creamy Pumpkin Soup

• 2 cups finely chopped onions
• 1/2 cup finely chopped celery
• 1/2 cup butter
• 3 cans chicken broth - 14 oz. each, regular or low-fat,
or, about 6 cups of homemade chicken stock
• 2 cups pumpkin puree or 1 can of pumpkin (16 oz)
• 1 can evaporated milk - undiluted, regular or skim
• 1/4 cup grated parmesan + additional for topping
• 1 bay leaf
• 1/2 tsp. curry powder
• 1/4 tsp. ginger
• 1/4 tsp. nutmeg
• 1/8 tsp. chili powder
• salt and pepper to taste
Preparation -
In a large saucepan or stockpot, very lightly saute onions and celery in 1/4 cup butter. Cook until onions begin to look translucent. Add broth, pumpkin, evaporated milk, Parmesan, spices and bay leaf. Bring to a boil, stirring constantly. Reduce heat and simmer, uncovered for 20 minutes, stirring occasionally. Add salt and pepper, if needed. Stir in remaining butter.

A winner!!!

Apple and Onion Stuffin'

Ingredients

* 2 tablespoons extra-virgin olive oil (EVOO), plus extra for oiling the pan

* 1/2 stick of butter, softened

* 1 fresh bay leaf

* 4 ribs celery and greens from the heart, chopped

* 1 medium to large yellow onion, chopped

* 3 Macintosh apples, quartered and chopped

* Salt and freshly ground black pepper

* 2 tablespoons poultry seasoning

* 1/4 cup parsley leaves, chopped

* 8 cups cubed stuffing mix (recommended brand Pepperidge Farm) or homemade croutons of any bread you choose -- pumpernickel and rye also work well

* 4-5 cups chicken stock

* If preparing the "Stuffin' Muffins:"

* Additional 1/2 stick of butter, softened

* 1 egg, beaten

Yields: 12 servings

Preparation

Preheat the oven to 400°F.

Step

Preheat a large skillet over medium-high heat. Add the EVOO to the skillet and the butter. When the butter melts, add the bay leaf, celery, onions and apples. Season with salt, pepper and poultry seasoning, and cook 5-6 minutes or until vegetables and apples begin to soften.

Step

Add the parsley and stuffing cubes to the pan and combine. Moisten the stuffing with chicken broth until all of the bread is soft, but not wet. Remove bay leaf and let cool either in the pan or in a bowl.

For individual muffins: Brush a 12 muffin cup holder with the remaining butter. Add the beaten egg to the cooled stuffing mixture.

Step

Using an ice cream scoop, fill and mound up the stuffing in muffin tins. Bake until set and crisp on top, 10-15 minutes. Remove stuffin' muffins to a platter and serve hot or room temperature.

This one was great and the family loved them!