Buttermilk Baked Chicken with Mashed Potatoes and Homemade Creamed Corn

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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 ūüôā

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
Directions –
To prepare the marinade, in a large mixing bowl whisk the buttermilk, mustard, hot sauce, paprika, salt, onion and garlic together to combine. Put the chicken in a plastic storage bag, add the buttermilk mixture and smoosh the chicken around to thoroughly coat in the marinade. Press out the air, seal the bag and marinate the chicken in the refrigerator for at least 24 hours, preferably up to 2 days.
When ready to cook the chicken, preheat the oven to 400 degrees F. Remove the chicken from the marinade, wiping off any excess buttermilk, and discard. Season both sides of the chicken breasts lightly with salt and pepper. Spread the breadcrumbs out on a flat plate. Press the chicken breasts into the breadcrumbs to completely coat all sides, shaking off the excess.
Put a cast-iron or ovenproof skillet over medium-high heat. Coat the pan with 2 tablespoons of oil. Once the oil is shimmering, lay the chicken in the pan ‚Äď you may have to do this in batches. Sear for 3 minutes on each side. Nestle the seared chicken breasts side by side in the skillet. Transfer the skillet (and chicken) to the oven and bake for roughly 20 to 25 minutes, or until the chicken is cooked through and the crust is golden.

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Home-Style Mashed Potatoes – adapted from Pass the Sushi

      • 2 pounds potatoes (I had Russett)
      • 2 TBSP butter
      • 1/2¬† cup heavy cream
      • salt

Directions –

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.

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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

Directions –

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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Potato Burger Buns

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These are super easy to make and I really enjoy working with the dough. They hold up well to what ever you end up putting on them whether it’s saucy pulled pork, a juicy hamburger or a grilled chicken sandwich. Thanks for reading, enjoy!

Burger Buns – adapted from BakerStreet

  • 4 cups (480 grams) bread flour
  • 2¬ľ tsp (7 grams) dry yeast
  • ¬ľ cup lukewarm water
  • 1 whole egg
  • ¬Ĺ cup mashed potatoes
  • 4 tbsp butter diced
  • 1 tsp salt
  • ¬Ĺ cup lukewarm water
  • 1 egg yolk mixed with 1 tsp water (optional)
¬†Directions –
In a mixing bowl sift the flour. Make a well in the middle and pour ¬ľ cup lukewarm water. Sprinkle the yeast and leave at room temperature until the yeast is dissolved and it foams, like a sponge.¬†When the yeast is proofed, add the egg, mashed potatoes, butter and salt.¬†If you‚Äôre using a stand up mixing, with the dough hook on, start mixing slowly adding ¬Ĺ cup water and keep mixing until the dough comes clean from the sides of the bowl.

If you’re mixing by hand, use a Danish whisk or a wooden spoon and slowly add water in the middle of the flour mixture until the dough is formed. Take the dough out of the bowl (no mater if you’re using a stand-up mixer or a Danish whisk) and place it on a floured working surface. Knead by hand until it becomes smooth and elastic, about 5-7 minutes. Place the dough into a floured or oiled bowl, cover with plastic wrap and leave at room temperature until doubled in volume.

Take the dough out of the bowl, place it on a floured surface and divide it into 8-12 buns, depending on how small/big you want the buns. Place the buns on a baking sheet, cover and leave at room temperature until almost doubled in size.

Meanwhile heat the oven to 375F. Just before putting the buns in the oven, brush them with egg wash (egg yolk mixed with water) Bake for 25-30 minutes until golden. Leave to cool slightly before removing them from the baking sheet. You can store the buns in the fridge or in the freezer. When ready to use again, just heat the oven to 350F and place the buns in the oven for few minutes until warm. Or you can microwave them for few seconds.

I Can Hardly Wait!


After two years of making this huge spread for TG, I have learned (the hard way) what to do in advance to make this as stress free as possible.¬†Today I started the brine for our turkey! It’s a simple step that really makes all the difference in your finished bird. I never craved turkey until I made this recipe, but this always comes out juicy and flavorful. Every year I have made it, I have used the 10 gallon Ziploc bag, and my 12 quart stock pot to contain the beast! It’s a nerve-racking workout to place this safely and cleanly into the fridge ūüôā

Over the weekend, I prepared my brioche dough for the brioche and sausage dressing and the herb butter is sitting pretty in the freezer ( I used a stick and a half of butter instead of three). Tomorrow my plan is to bake off the brioche and roast several bulbs of garlic. Wednesday I will prepare the dressing, make the dinner rolls and take the turkey out of the brine. Thanksgiving day, I will prepare this ham in the crock pot, roast the turkey, make the roasted garlic mashed potatoes, green bean casserole, and bake off the dressing. It’s lists like this that makes me wish for two ovens! ¬†Thanks for reading and Happy Thanksgiving!

Three Ingredient Crock Pot Dinner…(and it’s good, too!)

Quick Post: Easiest.Dinner.Ever. Crock Pot meals are so convenient and this one is no exception. If you want to use the store bought ingredients, it’s even easier. I had some carrots that I needed to use up so I roasted them in a 400 degree oven for 20¬†minutes seasoned with kosher salt, pepper, and some olive oil. I didn’t roast any garlic for the potatoes described on the blog, so I just mashed my potatoes with Parmesan, some butter, half and half, milk, salt and pepper. They’re really basic, but that’s okay because the pork makes its own gravy – yum! Thank for reading, enjoy!

Ranch House Crock Pot Pork Chops – adapted from Picky Palate

Directions –

Place all ingredients in a crock pot – cook on high for 4 hours or low for 6 hours.

Pot Roast with Vegetables

Mmm…yet another recipe that makes me love cooler weather! This was my first time trying this recipe, and it was so good. I paired this meal with thyme roasted carrots and mashed potatoes…M was bummed that the rolls I made for S’s friendship feast weren’t part of the meal but I will make sure to make some next time. This roast has great flavor and the gravy created while it braised for three hours was perfect for spooning over the mashed potatoes. A couple of notes for next time – I added one pound of button mushrooms half way through cooking so they wouldn’t become too mushy, and I will add less water next time. Also, for the mashed potatoes I cooked up almost four pounds of Yukon gold potatoes then mixed them with four ounces of cream cheese, a few tablespoons of butter and a splash of half and half. Everyone enjoyed this and I think the flavor is so much better than the average crock pot recipe I have tried in the past. Thanks for reading, enjoy!

Pot Roast with Vegetables Ingredients – adapted from Tyler Florence

  • 1 (3 to 4 pound) piece beef chuck¬†roast, trimmed of excess fat
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 – 28 ounce can crushed tomatoes
  • 1 cup water (*next time I will use 1/2 cup)
  • 2 yellow onion, halved
  • 2 garlic cloves, chopped
  • 1 bunch baby carrots
  • 2 celery stalks, sliced
  • 1 cup button mushrooms, stems removed and sliced in half
  • 2 sprigs fresh rosemary (*I used dried)
  • 4 sprigs fresh thyme
  • 2 bay leaves

Directions –

Season all sides of the beef with a fair amount of salt and pepper. In a large Dutch oven or other heavy pot that has a tight cover; heat 2 tablespoons of the oil over moderately high heat. Brown the meat on all sides, taking the time to get a nice crust on the outside. Pour in the tomatoes and the water. Scatter the vegetables and herbs around the pot roast, season with salt and pepper; and drizzle with the remaining tablespoon of oil. Cover the pot and reduce the heat to low. Braise for about 3 hours, basting every 30 minutes with the pan juices, until the beef is fork tender.

Slice the pot roast and arrange on platter surrounded by the vegetables. Serve with the pot juices.