Garlic Parmesan Mashed Potatoes

Garlic Parmesan Mashed Potatoes

INGREDIENTS

•  5 pounds Yukon gold potatoes, peeled (optional, I did not peel), rinsed and quartered
•  2 teaspoons salt
•  1 cup freshly grated parmesan cheese 
•  4 tablespoons butter (OR MORE)
•  ¾ cup milk (I didn't have milk, so I put in like 1/8 cup of almond milk and it was fine)
•  Salt and pepper to taste
• A whole head of roasted garlic
• 
  
• INSTRUCTIONS

1. To roast the garlic: Peel off much of the outside paper of the head of garlic, trim the pointy end off (make sure all big cloves are opened), place open area face up on a piece of aluminum foil and drizzle with a tablespoon of olive oil, fold sides of foil up to enclose the garlic completely and cook in a 400 degree oven for 40 minutes. 
2. 
   
3. For the mashed potatoes, In a large pot, place the potatoes and cover with water (by at least two inches). Add the salt. Bring to a boil, and cook the potatoes until tender, about 15 minutes. Drain and return to the hot pot.
4. 
   
5. Begin mashing the potatoes. Add the butter and mash in to the potatoes. Add the milk, cheese, roasted garlic and salt and pepper to taste. Mash until the potatoes are smooth. Serve immediately.

HTTPS://WWW.MELSKITCHENCAFE.COM/ROASTED-GARLIC-AND-PARMESAN-MASHED-POTATOES/

Instant Pot BEEF SHANK (OSSO BUCCO)

 

INGREDIENTS

• 1 teaspoon avocado oil
• 3 thick beef shank slices
• salt
• fresh ground black pepper
• 1 large onion, diced
• 1 stalk celery, diced (optional)
• 1 carrot, diced
• 4 cloves garlic, crushed
• 1 tablespoon tomato paste
• 2 sprigs thyme (or 1 teaspoon dried thyme)
• 1/2 teaspoon kosher salt
• 1/2-1 cup chicken stock (preferably homemade)
• 1/4-1/2 cup dry white wine (optional, can just use more chicken stock)
• 15 oz can diced tomatoes

Gremolata (optional)

• 1 clove garlic, minced
• zest of 1 lemon
• 1 cup parsley leaves

Trim all the fat you can from the outside of the beef shanks. Season the shanks generously with salt and pepper. Heat 1 teaspoon of oil on sauté in the instant pot until hot. Add 1-2 shanks and sear for 3 minutes per side, or until well browned. Remove the browned shanks to a bowl or plate. Add the remaining shanks to the pot, and sear for 3 minutes per side. Move the second batch into to the bowl. Pour off all but 1 tablespoon of the oil and fat in the cooker (I had no oil/fat and had to add some more at this point for the veggies). 

Sauté the the onion, celery, carrot, garlic, tomato paste, and thyme in the instant pot. Sprinkle with 1/2 teaspoon salt. Sauté for five minutes, or until the onions are softened. Add the chicken stock and wine to the pot and scrape the bottom of the pot to loosen any browned bits from the bottom.

Pressure cook the shanks: Add the shanks and any liquid in their bowl back into the pot. Submerge the shanks in the liquid as much as possible. Pour the tomatoes on top, but don’t stir. Lock the lid on the pressure cooker, cook on manual high heat for 36 minutes. Do a natural release for 15 minutes, then quick release any pressure left in the pot.

Prepare the gremolata: While the shanks are cooking, make the gremolata. Mince the garlic, lemon zest, and parsley leaves together, then toss in a small bowl to combine. (I probably won't make this again. It was fine, but I didn't feel like it added much to the dish and I think I prefer it without). 

Delicious with garlic mashed potatoes

https://www.dadcooksdinner.com/pressure-cooker-beef-shank-osso-bucco/

Zucchini Boats

4 zucchinis (one per person)
2 chicken breasts
1 onion
2-3 tomatoes or a bunch of grape tomatoes
3-4 garlic cloves
Parmesan Cheese (grated), enough to sprinkle on each boat
Mozzarella Cheese (grated), enough to sprinkle on each boat
Bacon (optional)
Avocado oil
Spaghetti sauce (optional)

Spices:
Salt
Pepper
Garlic Powder
Italian Seasoning
Basil (fresh or dried)
Oregano

Parchment paper

Pre-heat oven to 400 degrees
Things to chop up to small pieces (separated): chicken, onion, tomatoes, garlic, bacon
Season chopped chicken with salt and pepper
Cut zucchinis in half and scoop out insides
Rub some avocado oil in each zucchini half and salt/pepper
Put zucchini halves on parchment paper upside down and cook for 10 minutes
Sauté onions in avocado oil until translucent, add garlic and cook for another 30 seconds
Add chicken and bacon
Add tomatoes when the chicken is close to being done
Season along the way with additional seasonings listed above
You can add spaghetti sauce to all of the chicken, none of the chicken, or half of the chicken

When zucchini is done remove it from the oven and flip it over and fill each half with chicken mixture
Sprinkle parmesan and then mozzarella on top of the chicken
Bake for 6 more minutes or until cheese is bubbly

Enjoy!