Kristi in the Kitchen
Kristi expressed an interest in learning how to cook, since bowls of cereal do not constitute cooking. With the “college student” persona done—it was time to cook some grown up food!
Parmesan Crusted Chicken
Garlic Mashed Potatoes
Vegetable Medley with Parmesan Cheese
You’ll find the recipe for the Garlic Mashed Potatoes at the bottom of the post. Now—-on to the tale of “Kristi in the Kitchen”
I was very proud of this girl—she’s a “jump in with both feet” kinda person, more than happy to get her hands dirty!
Until she had to touch the raw chicken. “Ewww GROSSS!! Dad, can you believe I’m touching this?”
THIS was totally my bad—I forgot to teach her the wet hand, dry hand technique. She handled like a champ though.
She kept that pretty smile on her face…although I think she might have been thinking something else—nah, not Kristi, she’s a sweetheart.
She was especially happy once her hands were washed and the chicken was in the oven! On to the garlic for the mashies! Yummmm….love them tators!
She muscled that garlic press like a pro! She did tell me it looked like and some odd ancient tool. Like me?!?! HAHA!!
She mashed and mashed……
and took out some long over due aggression….I was jealous, I need to do that too! Grrrrrrrrrrr!!!!
Mashies done! Time to veg it! She got those onions nicely caramelized and perfect for the veggie medley—oh so YUM!
The messy kitchen stove is not her fault—I’m a messy cook. Food flies, pans clank, I sing, I dance, it’s a happy time.
The end result—-Kristi can cook! (((((hugs Kristi)))))
Kristi can eat too!!! Next week she’s going to teach me the proper technique for pouring a bowl of cereal. I think I want Capt’n Crunch.
Garlic Mashed Potatoes
Prep and Cook time; 45 minutes
3 Lbs Russet Potatoes Pealed and diced
7 Cloves Garlic Pressed
1 C Parmesan Cheese
1 1/2 C Half and Half
2 Tbls Butter
Salt and Pepper to taste.
Peel and dice potatoes, all about the same size. Place in a large saucepan, and cover with water. Bring to a boil over medium-high heat, reduce heat to maintain easy boil. Cook until potatoes are tender and break apart with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture, butter and Parmesan; stir to combine. If you want it creamier add more butter.