I’m all for eating healthier in January to sort of make up for all the rich foods that I made during the holidays…but sometimes it’s hard to quit the comfort. All of these recipes were delicious, but the cream corn had me swooning and will definitely be a repeat offender in this house! Thanks for reading, enjoy 🙂
Buttermilk Baked Chicken – adapted from Food Republic
- 2 cups buttermilk
- 1 tablespoon Dijon mustard
- 1 tablespoon hot sauce, such as Tabasco
- 2 teaspoons paprika
- 1 teaspoon coarse salt, plus more for seasoning
- 1 onion, coarsely chopped
- 5 garlic cloves, smashed (*I used garlic powder*)
- 4 (6-ounce) skinless boneless chicken breast halves
- 2 cups panko (Japanese-style) breadcrumbs
- freshly ground black pepper
- 2 tablespoons peanut oil
Home-Style Mashed Potatoes – adapted from Pass the Sushi
- 2 pounds potatoes (I had Russett)
- 2 TBSP butter
- 1/2 cup heavy cream
Scrub and peel the potatoes. Dice into even 1/2″ cubes to even out cooking time. Place in a large Dutch oven with just enough water to cover. Salt the water and bring to a boil. Cook, covered, for 15-20 minutes, or until a fork pierces the potatoes easily.
Drain the potatoes and return to the Dutch oven. Add the cream and using a blender or a masher, mash the potatoes. Add 2 tablespoons butter and mix until incorporated. Add more cream if needed (starch may very from potato to potato). Season with salt and pepper to taste and top with remaining 2 tablespoons of butter to entice friends and family into extra big spoonfuls.
Homemade Creamed Corn – adapted from Fabulously Fugal
- 20 ounces frozen corn thawed
- 1 cup heavy cream
- 1 tsp salt
- 2 T sugar
- 1/4 tsp pepper
- 2 T butter
- 1/2 cup milk
- 2 TBS flour
- 1/4 cup Parmesan Cheese
Heat first 6 ingredients together in a large pot. In a separate small bowl, wisk separately the 1/2 cup milk and 2 TBS of flour (this is what will help thicken the cream).
Stir into corn mixture and cook over medium heat (stir often so the cream doesn’t burn) until mixture is thickened and corn cooked through. Remove from heat and stir in 1/4 cup Parmesan cheese.
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