Boursin Mashed Potatoes

 

 

 

 

 

 

 

 

 

 

 

 

 

Next time you make mashed potatoes add a package of Boursin Garlic and Herb Cheese to them for more flavor and taste.  OMG they are so delicious!  They’ve got all the usual comfort of your classic mashed potatoes but the creamy Boursin adds an herby, garlicky boost that makes every bite smooth, velvety, extra tasty, and unforgettable.  Another trick… boil your potatoes in chicken broth not water.

 

 

 

 

 

 

 

 

Boursin Mashed Potatoes

 

2 pounds Yukon Gold potatoes

1 tablespoon coarse salt

3 cups chicken broth, (or just enough to cover the potatoes for boiling)

6 tablespoons unsalted butter, divided

5.3 ounce round Garlic & Herb Boursin cheese, room temperature

1/2 cup whole milk, hot

3/4 teaspoon freshly ground black pepper

parsley, finely chopped for garnish

 

Peel your potatoes and then cut into 1½-inch cubes.

Place the potatoes in a large pot with 1 tablespoon of coarse kosher salt (not table salt) and enough chicken broth to cover the potatoes by 1 inch.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a boil, then reduce the heat to a gentle simmer until the potatoes are just fork-tender, about 10 minutes. Drain the potatoes in a colander, give them a couple of shakes, and return them to the warm pot. Remove from heat.

 

 

 

 

 

 

 

 

 

 

 

 

Add 4 tablespoons of diced butter; stir until melted and combined. Then add in the Boursin cheese, milk, and the pepper; mash with a potato masher until the desired consistency is reached.

 

 

 

 

 

 

 

 

 

 

 

 

You can also use an electric mixer for extra smooth and silky mashed potatoes, but be careful not to over mix or you could end up with gummy potatoes!

 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer hot mashed potatoes to a serving bowl and top with butter and finely chopped parsley.

 

Photography is the property of and copyrighted to Welcome Home.

Green Bean Casserole with Fresh Green Beans

 Green Bean Casserole with Fresh Green Beans

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 I love the Thanksgiving traditions when it comes to food. On my table, you'll always find the traditional sides like candied sweet potatoes, stuffing, cranberry and yes that green bean casserole. But I have to admit I have always skipped the green bean casserole when I go to someone’s home for Thanksgiving.  Why?  Honestly, because I don’t like the gloopy mushy limp green beans or the taste of Campbell's Cream of Mushroom soup.  If you really want to taste a great green bean casserole, take the extra time and make it homemade.  I mean really homemade with fresh green beans and a homemade sauce to die for. The only thing that’s not homemade about this one is the crunchy fried onions on top… those are much easier to buy at the store. You’ve never really had this wonderful traditional dish til you make it homemade.

Green Bean Casserole with Fresh Green Beans

2 pounds fresh green beans rinsed, trimmed, chopped in half

2 Tablespoons salted butter

1 medium onion chopped

2 garlic cloves minced

1 teaspoon salt

1/2 teaspoon black pepper

2 Tablespoons all-purpose flour

1 cup chicken broth

1 cup half-and-half or heavy cream

1/2 cup grated Monterey Jack or sharp white cheddar 

1/2 cup Panko bread crumbs

6 ounces French fried onions

 

 

 

 

 

 

 

 

 

 

 

 

 

In a small skillet add the butter and the Panko and stir over medium heat until lightly browned.  Set aside.

 

 

 

 

 

 

 

 

 

 

The beans need to be partially cooked before adding them to the sauce or they won’t soften enough in the oven, but you also don’t want to overcook them. So, you blanch them. Bring a large pot of salted water to a boil to blanch the beans.  I use about 2 tablespoons of salt for a gallon of water. 

Once the water is boiling, dump in the beans and let them cook no longer than 5 minutes. Then drain and immediately rinse in very cold water to stop the cooking process. They will finish cooking in the oven.  Set aside.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sauté’ onions and garlic in a little melted butter until they soften. Then sprinkle with flour and cook for about two minutes or until flour has cooked.   

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Next whisk in the chicken broth followed by the cream. Add the cheese and stir to melt. Turn the heat to simmer and allow sauce to thicken for about 5-7 minutes. 

 

 

 

 

 

 

 

 

 

 

 

 

Add the fully drained green beans to the sauce and stir to coat. 

 

 

 

 

 

 

 

 

 

 

 

 

Transfer to a baking dish.

 

 

 

 

 

 

 

 

 

 

 

 

 

Sprinkle the panko and the French-fried onions over the top, then bake for 20 minutes in a 375° F oven until hot and bubbly.

 

 

 

 

 

 

 

 

 

 

 

 

 

NOTES:

·       Use fresh green beans if you want that real homemade taste.

·       I like to use yellow onions are best with their stronger flavor, but sweet onions can also be used in this dish.

·       You can make this casserole up to one day ahead of time:  follow all of the steps up to topping with the breadcrumbs and fried onions, since those will get soggy in the fridge overnight. Cover tightly with foil or plastic wrap before refrigerating.

·       You can FREEZE this casserole:  make and assemble your green bean casserole, but hold off on topping it with the French-fried onions. Cover and freeze until you are ready to bake. You can bake straight from frozen without adding the onions until the casserole has already baked for about 20 minutes. 

 

     Photography is the property of and copyrighted to Welcome Home.

Poached Salmon Over Rice

 Poached Salmon Over Rice

 

 

 

 

 

 

 

 

 

 

 

 

 Poached Salmon is the quickest, easiest, and sneakily swankiest way to cook salmon. It’s simply simmered until it reaches tender perfection—and it’s done in just 15 minutes!  That’s right!  From start to finish, it takes only 15 minutes and there is no fishy smell after you cook it.  And it’s a lighter way to Enjoy Salmon. Poaching is healthy! Unlike pan seared or baked salmon, you don’t need any oil, and your salmon comes out nice and moist.

 

Poached Salmon Over Rice

 

4 (6-ounce) salmon fillets, wild caught if possible

¾ teaspoon kosher salt

Fresh ground black pepper

½ cup dry white wine or chicken broth

¼ cup water

1 lemon, sliced, plus more for serving

1 handful dill sprigs, plus more for serving

 

 

 

 

 

 

 

 

 

 

 

 

Pat the salmon dry and season generously with the salt and black pepper.

In a large skillet, place the white wine or chicken broth, water, lemon slices, and dill sprigs. Place salmon pieces on top, skin side down. 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bring to a simmer and cover. Cook 5 minutes for thin salmon and 7 minutes for thick salmon, until the fish is tender and cooked through and the internal temperature is between 125 to 130 degrees when probed in the center.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Remove from the pan and place on a platter. I cut mine into chunks but you can leave your fillets whole if desired.  Serve over a fresh bed of rice.

 

 

 

Photography is the property of and copyrighted to Welcome Home.

Orange Teriyaki Salmon

 

 This is such a delicious and easy way to make salmon. It’s definitely one of my favorite salmon recipes. I usually serve it over a bed of steamed white rice and it’s absolutely delicious!

 Orange Teriyaki Salmon

 4 Nice 6 oz. Salmon Filets

Orange Teriyaki Sauce:

2 teaspoon Cornstarch

4 teaspoons water

⅔ cup Orange Juice

1 teaspoon Orange Zest

⅓ cup Soy Sauce

¼ cup Brown Sugar

1 teaspoon Ginger minced

2 cloves Garlic minced

½ teaspoon Sesame Oil

 

In a small bowl, mix cornstarch and water. Add all sauce ingredients to a small saucepan including cornstarch mixture. Bring sauce to a low simmer and cook for about 3-5 minutes. When sauce lightly thickens, remove from heat and transfer to a bowl to cool.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

While your sauce is cooling, preheat oven to 400 degrees.

Line a baking sheet with a lightly oiled sheet of foil. Place salmon filets on the sheet and baste generously with sauce, reserving about half of the sauce for later use.

 

 

 

 

 

 

 

 

 

 

 

 

 

 Place salmon in the oven and bake for 14 minutes. When salmon is nice and flaky, it's ready.

Remove salmon from the oven and baste with sauce again. Place salmon under the broiler for about a minute or until you get a golden lightly charred top. 

Serve salmon over a bed of steamed rice with a sprinkle of red pepper flakes, chopped green onion and sesame seeds. Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

Notes

Store leftover salmon in an airtight container in the fridge for up to 2 days.

 If you don't have fresh garlic you can use 1 teaspoon garlic powder

If you don't have fresh ginger use ½ teaspoon ground ginger.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 Photography is the property of and copyrighted to Welcome Home.