Garlic Mashed Potatoes

These potatoes are a great side to many dishes, not to mention that the leftovers are fantastic reheated, or used for Shepard's Pie.

Garlic Mashed Potatoes
12 small, Russet potatoes
4 -6 cups water
1 tbsp salt
2 cloves of garlic,minced (of course, I use twice that much)
1/4 cup butter
1/2 cup sour cream
3/4 cup milk
1/2  to 1 tsp black pepper
more salt, to taste

1. Peel potatoes and dice into uniform pieces, about 1/2 inch cubes.
2. Place water in a large pot, add potatoes, garlic, and salt. Bring to a boil.
3. Boil until a fork is easily inserted into the potatoes. Drain water off.
4. Place potatoes back in pot. Add butter, sour cream, and milk. Mash. (I use my hand mixer for ease).
5. Add black pepper, mix. Taste and add more salt if necessary.

Thai Sates with Peanut Sauce

We've been making these for about a year now. They are a nice spin on an Asian Chicken dish. The peanut sauce is delicious, and is also microwaveable! We love to pair with Calrose (sticky) Rice, and Stir fry veggies (I'll add a basic run down of my sauce at the end). Enjoy.

Chicken Sates:
1 cup teriyaki sauce
4 garlic cloves, minced
3 tbsp lime juice
2 1/2 tablespoons fresh ginger
2 tbsp brown sugar

1-2 lbs chicken breasts, skirt steak, cut into 1/2-1 inch wide strips, or shrimp
Bamboo skewers, soaked in water for 30 minutes

1.Mix all ingredients, and meat in a ziplock bag, or baking dish with meats of choice. Let marinade for 30 -60 minutes.
2. Weave the meat onto the skewers. Grill, or pan fry until cooked.

Peanut Sauce:
1 cup creamy peanut butter (not old fashioned, or fresh)
1 can chicken broth
1/4 cup lime or lemon juice
3 tbsp brown sugar
2 1/2 tbsp soy sauce
2 tbsp fresh ginger, minced

1/2 tsp red pepper flakes

1. Combine all ingredients in a medium sauce pan. Heat over medium heat. Whisk until smooth and thick.
2. To microwave, place all ingredients in microwave safe bowl. Heat on high 3 minutes, remove and whisk. Place back in microwave for 3 more minutes. Whisk until smooth. Heat longer if not thickened.

**For the fresh ginger, we use Gourmet Garden pastes. 

We've also used the garlic with great results.

Gluten Free Tips:
-Make sure to use La Choy brand soy sauce.
-Use a GF teriyaki sauce

For Stir Fry Veggies:
Place veggies in a large skillet with a lid.
Add the following:
7-10 shakes of Soy sauce, depending on the amount of veggies
1/2 tsbp fresh ginger
2-3 cloves garlic, minced (I always use twice the garlic)
2-3 tsp Sesame Oil
Fresh ground pepper

Steam veggies until almost tender, then remove lid and cook off excess liquid. Be sure to taste and adjust for personal preferences.

Fried Corn Tortilla Tacos

These tacos are a great summer time meal. They are great for the use of leftovers (which is exactly what we did), and they don't heat up the house too badly. Be sure to check the end of the recipe for Gluten Free tips.

Fried Corn Tortilla Tacos 

(serves 4)

1/2 lb. cooked meat (leftover roast, taco meat, chicken etc.)
1 can re-fried beans (we love the black beans)
2-3 corn tortillas per person
canola oil, for frying
grated cheese
diced fresh tomatoes
shredded lettuce
salsa and sour cream

1. Prepare all fillings as desired.
2. In a large, deep skillet or frying pan, add 1 inch of oil. Heat to 350*, or until the oil bubbles gently when a tortilla is dropped in.
3. Place 1 to 2 tortillas in at a time. When air pockets start to form, count to 10, and then flip with tongs. Once flipped, wait for air pockets, count to 10, and then remove from oil. Place on a plate with plenty of paper towels to drain excess oil. Allow time to cool slightly.
4. Top tortillas with beans, meat, and other toppings. Enjoy!

Gluten Free Tips:
-make sure seasonings and beans are GF.