Category Archives: Repeat Old Classics

The Best (Dairy-Free) Mashed Potatoes

Garlic Mashed Potatoes with Chicken GravyIf I could marry potatoes, I probably would have long ago.  Seriously, I could live off of potatoes alone . . . not kidding, ask anyone.  I LOVE potatoes.

 I fear the day my family finds me eating an entire pot of mashed potatoes.

My wonderful mother tried many dairy-free mashed potato recipes over the years and when I learned to cook, trying to perfect dairy-free mashed potatoes has been my mission.

Here is the best recipe I have been able to come up with thus far:

Dairy-Free Garlic Mashed Potatoes

4-6 Servings (Well . . . one serving if they are for me!)

Ingredients:

  • 5 lbs of potatoes (I prefer Yukon gold, they are creamier)
  • Approx 1/2 cup of milk substitute – I recommend almond or rice milk
  • 1/4 cup low-sodium chicken broth
  • 1-2 Tablespoons extra virgin olive oil
  • Salt and Pepper to taste
  • 5-10 cloves garlic, peeled and chopped

Directions:

  1. Pre-heat oven to 400 degrees F.
  2. Chop your potatoes into 1/2 inch squares. (Feel free to peel them first, if you would like.)
  3. Add potatoes to large pot of water, bring to boiling, and let boil for 10-20 minutes, until soft and easily pierced with a fork. Drain and rinse.
  4. Place garlic in small pan and cook on medium heat until light golden browned, stir often.
  5. Transfer potatoes to a large mixing bowl, add oil, broth, salt and pepper and garlic. Mix, mash, or blend – whichever tool you prefer. Once they are somewhat mashed and coated with the oil, add the milk a little at a time as you blend until the desired consistency is reached.
Advertisements

Bacon Wrapped Chicken

Repeat Old Classics (ROC) Tuesday repeated!

I found this wonderful comfort-food recipe a little while ago from Diary of a Recipe Addict. It is not necessarily the most healthy but it is delicious to have every once in a while and is both gluten-free and dairy-free.   Big hit in our house!

Bacon Wrapped Chicken

  • 4 chicken breasts cut in thirds (or chicken tenders)
  • bacon slices
  • salt and pepper, to taste
  • garlic powder
  • chili powder
  • brown sugar

Pre-heat oven to 400 degrees F. Season all the chicken with the spices, then wrap a bacon slice around each piece, roll in brown sugar and place into an oiled oven proof dish.

Bake for 30 to 40 minutes or until chicken is cooked through and bacon is brown and crispy. This is wonderful with garlic mashed potatoes and chicken gravy drizzled on top.

**These can be grilled too.  Perfect for the summer!

**The next time I make these, I plan to substitute the brown sugar for honey and see how it turns out.

 

ROC (Repeat Old Classics) Tuesday

With all of these new recipes I have been trying, I have realized just how much I miss some of the classics that I return to again and again.  Here are a few chicken breast recipes that I have made regularly over the years.  Get ready for YUM (and easy)!

**This first one is one of my favorites.  I have actually never given the recipe to anyone.  Lucky you!

Sun-dried Tomato and Basil Stuffed Chicken Breasts

Makes 4 Servings

  • 4 boneless skinless chicken breasts
  •  Handful sun-dried tomatoes, finely chopped
  • 4 garlic cloves, finely chopped
  • 3-4 fresh basil leaves, sliced (can substitute with dried basil)
  • 3-4 TBSP Extra Virgin Olive oil or Almond Oil (better for high-heat)
  • 1 tsp Dried parsley
  • Salt and pepper
  • Freshly grated parmesan (if you are not dairy-free)

Pre-heat the oven to 375 degrees.  Grease bottom of a 13×9″ pan using TBSP of oil.  Using a meat mallet, pound each chicken breast until thin.  Brush olive oil onto each side of the chicken breasts and sprinkle each side with salt and pepper, to taste.

In a small bowl, combine sun-dried tomatoes, basil, garlic and remaining oil.  Mix well.  (Mixing in a  blender or food processor would also work).

Place about 1/4 of the mixture throughout the length of each chicken breast.  Roll the chicken breasts and use a toothpick to secure, if needed.

Put each breast in greased pan, width side down, and sprinkle with dried parsley.  Bake for 15-20 minutes until cooked through.  Sprinkle with grated parmesan. For a nice presentation, slice each breast into 4-5 circular pieces that will showcase the stuffing.

Serve with your favorite sides.  (Suggestion: Roasted Garlic Green Beans and Mashed Yukon Gold Potatoes)

This next ROC recipe is one passed down from my mom.  We ate this about once a week and it tastes like home.

Corn-Flake Crusted Baked Chicken

Makes 4 Servings

  • 4 Boneless Skinless Chicken Breasts
  • 3/4- 1 cup Corn Flake Crumbs (can substitute with finely crushed rice chex or corn chex)
  • Dairy free Margarine (or butter if eating dairy)
  • 1-2 TBSP Canola oil or Almond oil
  • Salt and pepper

Pre-heat oven to 350 degrees.  Grease 13×9″ pan with oil.

In a large zip lock bag, combine corn flake crumbs and salt and pepper to taste.  Add chicken breasts one at a time and shake well until the chicken breast is completely covered.  Repeat with remaining chicken breasts.

Place chicken breasts in greased pan.  If there are leftover crumbs, spread evenly over the top of chicken breasts. Top with a slice of margarine.

Bake 15-20 minutes until cooked through.