Indulge In {White Cheddar Garlic Mashed Potatoes}

We are one Thursday closer to Thanksgiving and one side closer to cooking up the perfect bird. No Thanksgiving meal is complete without a heaping side of mashed potatoes. But, instead of going with the traditional butter milk mashed, I kicked it up a notch with a bit of roasted garlic and white cheddar cheese. They had just the right amount of flavor to add a bang but still nicely compliment each of your other side dishes. I plan on serving them up with the roasted brussel sprouts I showed you last week and some homemade stuffing. While the turkey is the main item of interest at every Thanksgiving meal, the sides always make it better in my book. Here's the recipe...

:: Ingredients ::
3 lbs. Petite Red Potatoes
2 Cloves Garlic, minced
1 Cup Milk
1 8oz Block White Cheddar Cheese, shredded
1/4 Cup Butter
Salt & Pepper to Taste
Olive Oil

:: Direction ::
1. In a large pot, bring water and potatoes to a boil. Cook until tender.
2. In a small pan, heat olive oil. Once hot, add garlic and saute.
3. Drain the potatoes and place in a large bowl. Add milk, butter, salt and pepper and beat on high until light and fluffy. Add garlic and cheese and mix until well combined.

Indulge In {Rosemary Garlic Fries}

Like everyone else, I indulged in a few too many orders of french fries as a kid. They were always at the top of my daily consumption list. The older I got, the more I realized how unhealthy my consumption was becoming. But, my love of deep fried potatoes never really went anywhere. To this day I still cook potatoes at least once a week for dinner. This past weekend, I was in the middle of a potato crave and decided to experiment with my old favorite, the french fry. Except this time, I decided to kick it up a bit. With flavors of rosemary, garlic, and a bit of sea salt, these oven fries are the perfect adult (and healthier) version of a childhood favorite. No need for ketchup. The subtle but robust flavor accompanied my the perfect crunch is all you need to compliment any meal, big or small. Sometimes, I just eat them as a meal on their own. Here's the recipe...

:: Ingredients ::

3 T Olive Oil

3 T Fresh Rosemary, chopped

4 Cloves Garlic, minced

2 Lb. Idaho Potatoes

Sea Salt to Taste

:: Directions ::

1. Mix together olive oil, rosemary, and garlic in a bowl and let sit 1 hour. 

2. Preheat oven to 375.

3. Chop potatoes and place in a single layer on a sheet pan. 

4. Pour olive oil mixture over potatoes and coat completely. Sprinkle with sea salt and bake for 35-45 minutes.

Enjoy with burgers, chicken, steak and more. Whether it be the party of the year or a Tuesday night dinner, I think you will really enjoy this indulgence!

Dining Uncorked {Tailgate Grill Out}

So, I told you yesterday that I would provide you with the ultimate tailgating menu today. And well here it is! With Saturday's games quickly approaching, it's time to get your grilling game face on. While some people prefer to prep ahead and have bite sized little snacks, I prefer a grilled meal cook in a parking lot behind your car. While yes, there is some prep at home, to get the full tailgating experience, I think it should be actually cooked there. Here's what I make:

Sliders:

Easy. And plus, who doesn't love this tiny, cuter version of a burger? I tend to like sliders better because it's easier to control your portion. I'm one of those people that if you put a whole burger in front of me, I'll eat the whole thing right there and feel terrible the rest of the day because I ate way to much. Sliders are perfect for this problem. Here's what you need for the perfect slider...

{1} Ground Round or Sirloin (I like these because they have a lower fat percentage than ground chuck)

{2} Worcestershire Sauce

{3} Salt and Pepper

{4} Dinner Rolls (I get the ones from the bakery at Publix because I like how fresh and homemade they are.)

Seriously that's it for the perfect slider. And they are so moist and delicious. But here is the trick. Take your meat and form little patties. Remember that they will get a little smaller in diameter when you cook them, so make them a little bigger than you would think for a slider. Now put those patties in the fridge in a tupperware and grab it right before you leave. Don't season it; don't do anything to it. Seriously. Then, right before you put them on the grill (and I mean right before), season one side with salt, pepper, and splash some Worcestershire on it. Put the seasoned side on the grill and then season the other the exact same way. Wait for them to be cooked, top the way you please, and enjoy. Then the next day, tell me that these were not the most moist, juicy burgers you have ever had! Some great things to add to these burger: grilled onion, bacon, cheese, grilled peppers, lettuce, bbq sauce. That list could go on forever! What do you put on your burger?

Grilled Potatoes:

Yes, that's right. I said grilled potatoes. They are delicious. And crispy. And just like french fries but on the grill and round. You could do wedges if you like though. I like doing potatoes better than chips at a tailgate because potatoes are more filling and since there is drinking involved I feel that it's important to be full. Okay so here is what you need first.

{1} Baking Potatoes

{2} Garlic Powder

{3} Onion Powder

{4} Salt 

{5} Crushed Red Pepper

{6} Olive oil

The first thing you are going to do is obviously clean your potatoes. Slice them into rounds and boil them on the stove. You want to cook them till they are just a little soft but don't crumble to the touch. Drain and let cool. Once cool, put them in a tupperware and grab right before you walk out the door. Once at your tailgate, toss in olive oil, garlic powder, onion powder, salt and red pepper. Grill each side till grill marks appear and they are nice and crispy on the outside and soft on the inside! 

Some other great grilled items that I think are easy and delicious for a tailgate....

{1} Grilled vegetables (because they are good for you)

{2} Grilled peaches (trust me on this one)

{3} Hummus and grilled pita chips (take a regular pita, brush with olive oil, sprinkle with sea salt, and grill)

What are some of your grilling favorites?