Roasted Garlic Mashed Potatoes
Ingredients:
- Yukon gold potatoes, 3 lbs
- Garlic head
- Unsalted butter, 4 tbs
- Olive oil
- Boursin Garlic & Herb Cheese
- Salt and pepper
- Half and half, 1 cup
- Chives
Steps:
- Preheat the oven to 400 degrees.
- Slice the whole head of garlic vertically in half, season both halves generously with olive oil and salt. Wrap the whole head of garlic in foil and bake on a baking sheet for a minimum of 30 minutes. Allow to cool slightly once cooked through.
- While the garlic is roasting, peel and slice 3 lbs of yukon gold potatoes.
- Add the chopped potatoes to a large pot filled with cold water and bring to a boil. Cook until tender, a knife should easily pierce the potato.
- Drain from the water when ready, and put them back in the empty pot.
- Season generously with salt and pepper, and roughly mash the potatoes together.
- Gather the butter and the half and half, pour into a microwave safe dish, and microwave until butter is melted and half and half is hot.
- Pour this mixture into the potatoes and mix them together.
- The garlic should be cool enough to handle at this point, squeeze the roasted garlic into the mashed potatoes.
- Add in the Boursin cheese, and mash one final time to combine it all.
- Taste for seasonings, add more salt or pepper if desired.
- Garnish with more butter, as well as some finely chopped chives, and serve.
— Arianna Juárez
Fried Cabbage
Ingredients:
- 1 or 2 head of cabbage (depending on how many people you’re feeding)
- At least 8 slices of bacon
- One small onion chopped up
- One small bell pepper chopped up
- Creole seasoning and garlic powder
Steps:
- Cook the bacon slightly done , chop and set to the side
- Cut and clean the cabbage, roughly chopped
- Chop the bell pepper and the onion
- Add all to the bacon grease and let it cook on medium heat till the cabbage is done.
- Adjust ingredients to your liking
— Christina Goodman
Parmesan Crusted Brussel Sprouts
Ingredients:
- Brussels sprouts, cut in half
- Olive oil
- Salt and pepper
- Garlic powder
- Hot honey
- Balsamic vinegar
- Red pepper flakes
- Finely grated parmesan cheese
Steps:
- Preheat the oven to 400 degrees.
- Wash and slice 1 lb of brussels sprouts and throw them on a sheet pan.
- Season the brussels sprouts with all the seasonings, toss really well to ensure they are evenly coated.
- Roast in the oven for about 25 minutes, flipping the brussels halfway through.
- During the last five minutes of baking, shower the brussels sprouts with the finely grated parmesan cheese.
- Roast until the cheese is golden brown, and serve.
— Arianna Juárez
Peach Cobbler
Ingredients:
- 6-8 medium size cans of peaches
- 4 boxes of rollable pie crust
- Brown sugar
- Sugar
- Vanilla extract
- Baking powder
- Butter
- Flour
- Nutmeg
- Cinnamon
Steps:
- Drain the peaches from the can
- Add peaches to a pot adding all spices to your liking
- Mix the flour with a glass of water and mix it well
- Add a small amount of baking powder
- Have your sitting on medium as you’re cooking the peaches
- Put butter all around the pan and put the crust on the side and bottom of the pan
- Add cooked peaches to the pan with the crust
- Add more pie crust on top also add cinnamon, nutmeg, butter, vanilla extract, sugar and brown sugar
- Bake at 350 degrees for 45 minutes
- Enjoy with a scoop of vanilla ice cream
— Christina Goodman
Spicy Pineapple Margarita
Ingredients:
- Silver tequila, 1.5 oz
- Orange liqueur, 1 oz
- Sliced jalapeno
- Juice of one lime
- Agave nectar, 1 tbsp
- Salt
- Ice
- Cold pressed pineapple juice, to taste
Steps:
- Slice jalapeno and throw into a cocktail shaker, muddle well to release essential oils.
- Pour the juice of one lime into the shaker.
- Pour in 1.5 oz of tequila, followed by 1 oz of orange liqueur.
- Add 1 tbsp of agave nectar, and a pinch of salt.
- Add ice, and give the drink a good shake.
- Pour in a salt-rimmed glass, over ice.
- Top off with pineapple juice, and garnish with a few slices of jalapeno and lime.
- Enjoy!
— Arianna Juárez