Finally the Right Recipe!

INGREDIENTS FOR POTATOES 1 1/2 lb.  potatoes, peeled Kosher salt 4 tbsp.  melted butter 1/4 c.  milk 1/4 c.  sour cream Freshly ground black pepper FOR BEEF MIXTURE 1 tbsp.  extra-virgin olive oil 1  large onion, chopped 2  carrots, peeled and chopped 2  cloves garlic, minced 1 tsp.  fresh thyme (I used dried) 1 1/2 lb.  ground beef 1 c.  frozen peas 1 c.  frozen corn (I used fresh) 2 tbsp.  all-purpose flour 2/3 c.  low-sodium chicken broth 1 tbsp.  freshly chopped parsley, for garnish (didn't use) DIRECTIONS Preheat oven to 400°. Make mashed potatoes: In a large pot, cover potatoes with water and add a generous pinch of salt. Bring to a boil and cook until totally soft, 16 to 18 minutes. Drain and return to pot. Use a potato masher to mash potatoes until smooth. Add melted butter, milk, and sour cream. Mash together until fully incorporated, then season with salt and peppe

  Ingredients 1   lb   angel hair pasta 1/2  cup   salt  2/3  cup   extra virgin olive oil 6-7   lg   garlic cloves  *thinly sliced  4  tsp   basil 2  lbs  tomatoes  *diced 1/3- 1/2   cup   pasta water chopped parsley to garnish   *optional  Instructions Put a large pot of water (approximately 5- 5 1/2 quarts of water) onto boil over high heat. Meanwhile prepare tomatoes and garlic. In a large frying pan heat olive oil over medium heat. Add garlic to oil. Cook until garlic becomes aromatic and just starts to brown on edges about 3 mins, stirring often. Stir in basil and cook for an additional minute. Stir in diced tomatoes and bring to a simmer over same heat. Cook until tomatoes dices are soft and just start to fall apart, about 8-10 mins.  Once water is boiling add salt and pasta. Cook according to directions on package. Reserve 1/3- 1/2 cup pasta water. Add pasta and reserved pasta water to frying pan. Toss well.  Garnish with fresh chopped parsley.

Ingredients 1 1/2 cups warm water 1 tablespoon white sugar 5 teaspoons active dry yeast 4 cups all-purpose flour 1/4 cup melted butter 1 teaspoon coarse salt 1 egg, beaten coarse salt to taste Directions Preheat oven to 425 degrees F (220 degrees C). Mix water and sugar together in a bowl until sugar is dissolved; add yeast. Let mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Whisk flour, butter, and salt together in a bowl until well mixed; add yeast mixture and stir with a fork until dough starts to cling. Turn dough onto a floured work surface and knead until smooth. Cut dough into 15 equal pieces and roll each piece between your hands into rope shapes at least the thickness of a pencil. Twist dough into desired shapes and arrange on a baking sheet; brush with egg and sprinkle coarse salt over each. Bake in the preheated oven until pretzels are browned and cooked through 8 to 12 minutes.

Mix all mango salsa ingredients. Coat 1 lb of shrimp in 2 Tbls olive oil, 1/2 tsp cracked black pepper, 1 1/2 tsp cajun seasoning. Melt 1 Tbls butter. Cook coated shrimp thoroughly cooking for 4 minutes. Add freshly minced garlic. Spread shrimp onto flatbread. Sprinkle on the feta and green onions. Place in preheated 425 degrees oven for 8 minutes. Pull out of oven, spread mango jalapeno salsa and enjoy!