Meat

 4 Chicken breasts, skinless boneless

Produce

 1/2 tsp Garlic powder

Refrigerated

 2 Eggs

Baking & Spices

 1/4 cup All-purpose flour

 2 tsp Paprika
 1/2 tsp Pepper
 1/2 tsp Salt

Dairy

 1/4 cup Butter

 1/2 cup Parmesan cheese

Spicy Maple Roasted Carrots

Ingredients
1 pound carrots
1 tablespoon olive oil
1 tablespoon real maple syrup
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

Instructions

Preheat oven to 400 degrees.

Wash and peel the carrots. Slice into equal sized sticks.

Add carrots to a bowl and add the remaining ingredients. Toss well to coat the carrots evenly.
Spread on a baking sheet and cook for 20 minutes. Serve hot.

Creamy Mashed Potatoes Recipe

4.9 from 32 reviews

Prep time: 15 mins

Cook time: 25 mins

Total time: 40 mins

These creamy mashed potatoes are shockingly good! Velvety and holiday worthy mashed potatoes.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy

Cost To Make: $4-$6

Serving: 6 to 8 as a side

Creamy Mashed Potatoes

Ingredients
4 lbs (12 medium) russet potatoes, peeled
1¼ cups hot milk (we used whole milk)
2 sticks (226 grams) unsalted butter at room temperature (not melted)
1½ tsp salt, or to taste (we used sea salt)
1 Tbsp fresh parsley or chives, finely chopped for garnish (optional)

Instructions
Peel potatoes (cut potatoes in half if very large). If you want the smoothest potatoes possible,
remove the little knots from the potatoes with a small spoon or the tip of a potatoes peeler. Place
potatoes in a large pot (5 Qt+) and cover potatoes with cold water. Bring to a boil and cook partially
covered until easily pierced with a knife (boil 20-25 min depending on the size of your potatoes;
mine took 22 min).
Drain well and transfer to the bowl of your stand mixer. Grab the whisk attachment and mash
potatoes lightly by hand to break them up. Fit mixer with whisk attachment and start on low speed
30 sec then increase to medium and slowly drizzle in the HOT milk.
With mixer on, add softened butter 1 Tbsp at a time, waiting a few seconds between each addition.
Potatoes will be whipped and fluffy. Finally add 1½ tsp salt, or add to taste.
Notes
To keep mashed potatoes warm until serving: cover potatoes and place into a warm oven or transfer
to a slow cooker on the low setting to keep potatoes warm until ready to serve.
ROASTED BROCCOLI
Ingredients
1 bunch broccoli (about 1 1/2 pounds), cut into florets, stems peeled and sliced or diced
2 tablespoons extra-virgin olive oil
3 cloves garlic, sliced
Kosher salt and freshly ground pepper

Directions
Preheat oven to 450 degrees F.
Toss the broccoli florets with the olive oil, garlic, salt, and pepper on a baking sheet. Spread them
out and then roast, without stirring, until the edges are crispy and the stems are crisp tender, about
20 minutes.
Serve warm.

CHOCOLATE BROWNIES
115g………………….. Unsalted butter
................................ A pinch of salt
45g.......................... Cocoa powder (Dutch process)
2............................. Eggs
210g ...................... Granulated sugar
1tsp ........................ Vanilla extract
55g .......................... Cake flour
1/4tsp ..................... Baking powder
115g ........................ Walnut, chopped
35g ........................... Chocolate chips
25g ............................ White chocolate chips (or chopped white chocolate)
Chocolate glaze
300g ............................ Dark chocolate (50%)
150ml .......................... Whipping cream
....................................... White chocolate (for decorating)

Variation: If you don't want to make Chocolate glaze, use 25g of chocolate chips for sprinkle on top
of the brownie instead.
 CRAB PUFFS
3 green onions thinly sliced
¼ cup red pepper, finely diced
2 Tbsp butter
salt & black pepper

Dry ingredients:
1½ cups all purpose flour
1½ tsp baking powder
1¼ tsp seafood seasoning [i.e. old bay]
1 tsp sugar
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
1½ cup shredded cheese

Wet ingredients:
2 large eggs, beaten
¾ cup cream style corn
¾ cup heavy cream or half & half
Mix-in:
1½ cup white lump crab meat

 For the Sweet & Sour Sauce

 1/2 cup rice vinegar
 3/4 cup brown sugar
 2 tablespoons ketchup
 2 teaspoons red chile flakes (more or less to taste)
 1/2 cup plus 1 tablespoon water
 1 tablespoon corn starch
 1/2 cup fresh pineapple chunks or canned chunks, drained
CHOCOLATE BROWNIES
INGREDIENTS
Vegetable shortening for pan I used coconut oil and applied it with a pastry brush
3 sticks/12 ounces unsalted butter 340g
2 cups /12 ounces 60% cacao bittersweet chocolate chips 360g
6 large eggs at room temperature
3 cups /1 pound 5 ounces sugar 575g
1 teaspoon salt 5g
1 tablespoon pure vanilla extract 15g, I used Rodelle vanilla bean paste
1¼ cups /5 ounces cake flour 112g
1 cup and 2 tablespoons/4.2 ounces Dutch-processed unsweetened cocoa powder 119g

INSTRUCTIONS

To make the brownies, adjust an oven rack to the middle level of the oven and preheat to 350°F.

Prepare a 9 by 13-inch baking pan with heavy-duty aluminum foil. (shown on page xvi). Lightly
grease the foil in the pan.

Cut the butter sticks into 1-inch slices. In a small, heavy saucepan, melt the butter pieces over the
lowest setting; add the bitter-sweet chocolate chips. Stir with a small whisk until combined and the
chocolate is melted and smooth. Turn off the heat but leave the saucepan on the burner while
proceeding with the recipe.

Using a large whisk, lightly beat the eggs in a large mixing bowl. Place the sugar and salt in a separate
small mixing bowl, then whisk into the eggs just until incorporated. Briefly whisk the melted
chocolate mixture, then gradually whisk into the egg mixture until just combined. Briefly whisk in the
vanilla.

Place the flour and cocoa powder in the small mixing bowl; whisk together to combine. Sift through
a medium strainer directly onto the batter; stir in with a silicone spatula until just combined. Pour
the batter into the prepared pan and spread evenly with a small offset spatula. Bake for 34 minutes,
until a toothpick inserted in the center, comes out clean.

Transfer the pan to a cooling rack and let cool at room temperature for at least 15 minutes, then
refrigerate the pan for 7 to 8 hours, or overnight. See page xix for instructions on removing and
cutting the slab, and for refrigerated storage (up to 3 weeks) and freezing guidelines.
Baked Paprika Parmesan Chicken
Ingredients
4 skinless boneless chicken breasts, trimmed
1/2 cup Parmesan cheese, grated (Fresh is better but use pregrated if necessary)
2 teaspoons paprika
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
2 eggs, beaten
1/4 cup butter, melted

Instructions
Preheat oven to 400°F.
Set up 2 medium sized bowls.
Beat 2 eggs in first bowl.
Mix flour, parmesan, paprika, garlic powder, salt, and pepper in a second bowl.
Place a wire rack on a large baking sheet and brush the rack with oil.
Dip chicken, 1 breast at a time, in egg mixture, then in parmesan/paprika mixture,
turning to evenly coat both sides of each breast with each ingredient.
Place on prepared baking sheet, in a single layer.
Pour the melted butter evenly over the chicken.
Bake for about 40-45 minutes in the preheated oven, until the cheese has browned, and the chicken
has cooked.
You can also finish them off under the broiler for a minute or two to get them extra browned on top.
Serve with a veggie like these delicious fresh broccoli that I steamed.
Season with a dash of fresh parsley, if desired.