These mashed potatoes are so creamy...

This week my Saturday started at 5:45am. Up before the sun, I got ready and headed off to work. Luckily for me, I had a very short shift and soon I was on my way home and ready for another marathon cookie baking day! As I have mentioned before, each week I bake cookies to give to visitors at my church. This week I was making my pumpkin cookies. I had already made a “test batch” earlier this week, and now it was time to bake and box about 5 dozen cookies. In between batches I curled up on the couch to watch Christmas movies (thank you Hallmark and ABC Family Channel!!!!)  After a busy afternoon of mixing and baking, I realized that I was starting to get hungry and decided to get started on an early dinner. My mom had laid out a chicken, so I set to work preparing it for the oven. My oven was already at 350 F for my cookies, so I bumped it up to 375 F and once my chicken was ready, I slid it in and set the timer for 1 hr 30 min. Then it was back to Christmas movies, and getting my cookie boxes ready. To go with my pumpkin cookies, I had orange tissue paper and ribbon to decorate my boxes. I got busy tying and curling my ribbon and getting the boxes ready for cookies. Then, once my cookies were cool I got them all frosted and into the boxes. By this time I had about 40 min. left for my chicken, and it was time to start the rest of the food. I got the potatoes peeled and boiling on the stove and my green beans cooking in some chicken broth. I drizzled my bread with olive oil and sprinkled a little fresh grated parmesan cheese on top. Like a perfectly choreographed musical number I danced around the kitchen…taking my chicken out of the oven, raising the temperature to 400 F and sliding my bread in for ten minutes. Draining my potatoes and mashing them with butter, milk, pepper, garlic salt, and parmesan cheese…everything was coming together beautifully. I took a quick taste of my green beans, they were perfect! Pulling the bread out of the oven, I glanced at the clock…it was 6:55pm. Perfect timing. I poured myself a tall glass of milk, plated my food and sat down with my parents just in time to watch “The Most Wonderful Time of the Year” on the Hallmark channel =-D I love the Holiday season.

Happy Cooking!

Mindy’s Roast Chicken

1 Whole Chicken (4-5lbs)
Pepper, Garlic Salt, Ground Sage, Crushed Rosemary and Thyme leaves.
Butter

Pre-heat oven to 375 F. Remove chicken from bag and rinse with cold water. Remove giblets. Pat dry with a paper towel and transfer to roasting pan. Rub entire outside with butter, and under skin where you can. Season with pepper, garlic salt, ground sage, crushed rosemary and thyme leaves to taste. Remember to crush the rosemary and thyme in your hand with your thumb to release the aroma and flavor. Once chicken is seasoned place in the oven. Chicken should be cooked 20 minutes per pound, and is done when it is 180 degrees F.

Mashed Potatoes

6 Russett potatoes
1/4 cup milk
1/4 – 1/2 cup butter
Garlic Salt
Pepper
1/4 cup Grated parmesan

Peel and dice all potatoes and place in large pot. Fill with enough water to cover the potatoes and place on stove over medium/high heat. Bring water to boil and allow to boil until potatoes are fork tender. Drain water and return to pot or large bowl. With a potato masher, mash in milk, butter, pepper, garlic salt, and grated parmesan cheese. (You can also use a mixer if you prefer.)

Green Beans

1 can green beans
Pepper
2 cups chicken broth

Cook green beans over medium/low heat in the chicken broth for about 20 minutes  and then season with pepper.
(You can cook them longer…it all depends on how “done” you like them!)

Parmesan Bread

Extra Virgin Olive Oil
Grated Parmesan Cheese
Bread (whatever is fine…sourdough, ciabatta, etc.)

Pre-heat oven to 400 F. Place bread on a cooking sheet and drizzle with olive oil. Sprinkle with the grated parmesan cheese and place in oven for 10 minutes.

For Pumpkin Cookie recipe, see “Tis the season for…PUMPKIN COOKIES blog