This week's recipe for garlic mashed potatoes are sooooo good, you can serve them plain.
Now when I make mashed potatoes I like to serve these potatoes as they have great flavor without all the butter or gravy. They taste great with any entree.
Citrus Pork Chops
1/2 cup lime juice
1/2 cup reduced sodium soy sauce
2 tablespoons honey
2 cloves garlic, minced
6 boneless pork top loin, 4 ounces
3/4 cup reduced sodium chicken broth
1 clove garlic, minced
1 1/2 teaspoons honey
1/2 teaspoon lime juice
1/8 teaspoon browning sauce
Dash of pepper
2 teaspoons cornstarch
2 tablespoons water
In a large, resealable plastic bag, combine the first four ingredients. Add pork chops. Seal bag and turn to coat; refrigerate for eight hours or overnight. Drain and discard marinade. Grill chops, covered, over medium heat or broil 4 inches from heat for 6-7 minutes on each side or until juices run clear. For sauce, combine the broth, garlic, honey, lime juice, browning sauce and pepper in a small saucepan. Bring to a boil. Combine cornstarch and water until smooth; stir into broth mixture. Return to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pork chops.
Garlic Mashed Potatoes
6 large potatoes, peeled and quartered
3 cloves fresh garlic, whole
1 can chicken broth
8 ounces fat-free sour cream
Pour chicken broth over potatoes in a kettle. I added just enough water to cover the potatoes. Add the whole cloves of garlic to the potatoes. Cover, and lightly boil until potatoes are tender. Remove from heat and mash the potatoes and garlic with low-fat milk until potatoes are fluffy. Gently fold in the sour cream. Sprinkle potatoes with paprika for color, if desired.
5 Point Barbecues
1 1/2 pounds lean ground beef
1 medium onion, diced
1/2 cup green pepper, diced
8 ounces tomato sauce
1 cup ketchup
1 tablespoon dark brown sugar
1 1/2 tablespoons Worcestershire sauce
1 1/2 tablespoons lemon juice
1 1/2 tablespoons yellow mustard
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
8 light buns
Coat a nonstick skillet with cooking spray; place over medium high heat until hot. Add beef, onion and bell pepper; cook until beef is browned, stirring to crumble. Drain in a colander; set aside. Wipe drippings from skillet with a paper towel. Return beef mixture to skillet. Stir in tomato sauce, ketchup, brown sugar, Worcestershire sauce, lemon juice, mustard, garlic powder and black pepper. Cook over medium heat for 10 minutes or until slightly thickened, stirring frequently.
FOOD FOR THOUGHT: Keep praying but be thankful that God's answers are wiser than your prayers.
GARY'S TIP: To remove burned food from the bottom of a pan, cover the food with water, sprinkle with baking soda and boil for a few minutes. Let the pan cool and simply dump out the burned food.
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