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Sunday, March 9, 2014

Picnic Mashed Potatoes

We had these tonight and they were so yummy. They remind me of what potato salad would taste like as mashed potatoes. They are even better as left overs!!!

Picnic Mashed Potatoes
5 russet potatoes peeled and quartered
1/4 tsp sugar
1/2 cup sour cream
1/4tsp dried mustard
1tbsp green onion

Place potatoes in a pot with enough water to cover them. Bring to a boil over high heat. Lower heat to medium and cook for 20 mins or until tender when pierced with a fork. Drain and mash.  Stir in sour cream, dry mustard, and green onions. Stir until light and fluffy. Warm in oven or microwave then Season with salt and pepper, paprika and parsley.

Ham and Broccoli Cordon Bleu

We made a new recipe for dinner tonight and it was a total win across the board!

Ham and Broccoli Cordon Bleu

6 1/4" Slices Black Forest ham
6 slices mozzarella cheese (you can substitute almost any other cheese)
12 broccoli spears
2Tbsp butter
2Tbsp flour
1/4tsp salt
1/2tsp horseradish
1tsp yellow mustard
1/4tsp Worcestershire sauce
1/2 tsp minced onion
1 egg yolk
2/3 cup pineapple or orange juice
1/3 cup milk

Top each slice of ham with a slice of cheese. Blanch the broccoli. Drain. Place a couple broccoli spears on each ham/cheese slice. In a small saucepan melt butter. Blend in flour, salt, horseradish, and mustard. Worcestershire sauce and minced onion. Whisk until smooth. Combine egg yolk and juice, mix into butter mixture. Stir in milk. Cook over low heat stirring constantly until thick and bubbly. Spoon sauce over broccoli . Roll ham and cheese around the broccoli and secure with a in a shallow baking dish. Cover and bake at 350 for 25 minutes.pour remaining sauce over ham rolls. Enjoy!!!