Friday, October 22, 2010

Burgers, Salad and Goat Cheese Chive Potatoes

We got some goat cheese in our farm share last week and had to find a way to incorporate it with some of our vegetables.  These smashed potatoes were wonderful.  We served them with burgers from the grill and a big mixed greens salad.

Allen's Best Burgers

1 lb lean burger
He puts a little of each of the following in our Magic Bullet: olive oil, dash of worchestershire sauce, oregano, basil, rosemary, salt & pepper, Lawry's salt (and a special new ingredient - a quarter of an onion, finely diced in our Magic Bullet). Mixed it with the burger and made patties.
* Recipe from my husband :)

Smashed Potatoes with Goat Cheese and Chives
Yield: 12 servings (serving size: about 2/3 cup)
3 pounds peeled baking potatoes, cut into 1-inch pieces
1 1/4 teaspoons salt, divided
2 tablespoons butter
3/4 cup (6 ounces) goat cheese
1/4 teaspoon freshly ground black pepper
1 cup 2% reduced-fat milk
3 tablespoons finely chopped fresh chives
Place potatoes in a saucepan, and cover with cold water to 2 inches above. Add 1/4 teaspoon salt; bring to a boil. Reduce heat, and simmer 15 minutes or until tender; drain. Return the potatoes to pan over low heat; add remaining 1 teaspoon salt and butter to pan. Mash the potatoes with a potato masher to desired consistency. Add cheese and pepper to potato mixture; stir until cheese melts. Stir in milk; cook 1 minute or until thoroughly heated, stirring frequently. Remove from heat; stir in chives.
* Recipe from Cooking Light

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