PW's Perfect Potatoes au Gratin

Oh, PW, how do I love thee, let me count the ways...Once again Ree Drummond has outdone herself with another highly carbo-loaded dish of yumminess and in case you missed it on her site...here it is...

Perfect Potatoes au Gratin

INGREDIENTS:

4 whole Russet potatoes, scrubbed clean

2 tablespoons butter, softened

1 1/2 cups heavy cream

1/2 cup whole milk

2 tablespoons flour

4 cloves garlic, minced

1 teaspoon salt

freshly ground pepper, to taste

1 cup sharp cheddar cheese, freshly grated

DIRECTIONS:

Preheat oven to 400 degrees.  Smear softened butter all over the bottom of the baking dish.  Slice potatoes, then cut into cubes.  In a seperate bowl, whisk together cream, milk, flour, minced garlic, salt and plenty of fresh ground pepper.  Place 1/3 of the potatoes in the bottom of the baking dish.  Pour 1/3 of the cream mixture over the potatoes.  Repeat this 2 more times, ending with the cream mixture.  Cover with foil and bake for 30 minutes.  Remove foil and bake for 20 minutes, or until potatoes are golden and really bubbling.  Add grated cheese to the top of the potatoes and bake for 3 to 5 more minutes, or until melted and bubbly.

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Paula's Peanut Butter Parfait

I have to admit, I love Paula Deen, this recipe, although it was super yummy, didn't turn out looking so good!  It is on the cover of one of her latest magazines:  Quick & Easy Meals and looked so nicely put together, mine, however, turned into a pile of yummy mush-not suitable for company consumption, but was way suitable for family consumption!

Paula's Peanut Butter Parfait

INGREDIENTS:

2 cups cold fat-free milk

1 (3.9 ounce) box instant chocolate-flavored pudding mix

1 cup creamy peanut butter

1/4 cup powdered sugar

1 (3 ounce) package cream cheese, softened**

1 (8 ounce) container cool whip, thawed**

1 cup chopped peanuts

1/2 (1 pound) package Nutter Butter cookies-crumbled

DIRECTIONS:

In a medium bowl, combine milk and pudding mix;  beat at medium speed with an electric mixer for 2 minutes. Set aside.  In a medium bowl, combine peanut butter and powdered sugar;  beat at medium speed with an electric mixer until creamy.  Add cream cheese, beating until smooth.  Fold in the cool whip, mixing to combine.  In serving glasses, layer pudding, peanuts, peanut butter mixture and crumbled cookies, as desired.  Garnish with cookies and chopped peanuts.  Store in refrigerator until ready to serve.

**I used 1/3 less fat cream cheese and lite cool whip

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Chocolate Mousse-Part Deux

In honor of the oldest son's 17th birthday today--we are having chocolate--as in chocolate mousse-the real thing, no substitutes, no easy way out, no cuttin' corners, no nothing but the real thing for my baby-er, uh, grown young man!  So Happy Birthday, Andrew, and remember to give the 'ol mama a big kiss for producing you, and this chocolatey delight!

Chocolate Mousse

INGREDIENTS:

1 cup semisweet chocolate chips

1 ounce unsweetened chocolate, chopped

1/4 cup freshly brewed coffee

1 teaspoon instant coffee powder

1/4 cup Grand Marnier liquer

1 tablespoon Cognac

1 teaspoon pure vanilla extract

12 tablespoons (1 1/2 sticks) unsalted butter, diced, at room temperature

8 extra-large eggs, seperated, at room temperature

1/2 cup sugar plus 2 tablespoons, divided

Sweetened whipped cream, for topping

DIRECTIONS:

In a heat-proof bowl set over a pan of simmering water, melt the 2 chocolates, coffee, coffee powder, Grand Marnier, Cognac and vanilla extract.  Cool to room temperature.  Beat in the softened butter.

Meanwhile, place the egg yolks and the 1/2 cup of sugar in the bowl of an electric mixer fitted with the paddle attachment.  Beat on high speed for about 5 minutes, until pale yellow; when you lift the beater, the mixture will fall back on itself in a ribbon.  With the mixer on low speed, blend in the chocolate mixture.  Transfer to a larger mixing bowl.

Measure 1 cup of egg whites out.  Combine the cup of egg whites with a pinch of salt and 1 tablespoon remaining sugar in the bowl of an electric mixer fitted with the whisk attachment.  Whisk on high speed until stiff but not dry.  Mix half of the egg whites into the chocolate mixture; fold the rest in carefully with a rubber spatula.

In the same bowl of the electric mixer fitted with the whisk attachment, whisk the heavy cream and remaining 1 tablespoon of sugar until firm.  Carefully fold the whipped cream into the chocolate mixture.  Pour the mousse into a pretty bowl or glass, cover with plastic wrap and refrigerate.

**Thank you Ina Garten:  Barefoot Contessa Family Style,  pages 166-167

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Chicken Piccata with Lemon, Capers & Artichokes

This is where I am almost sure that I am part Italian, have you ever seen anything so yummy?  Now, I know my ancestors came over on the Mayflower, but it was a long boat ride, do you think there may have been some "co-mingling"?  My mom will say that I am parts: English, Irish, Welsh and thanks to my dad, German.  But if I'm not mistaken, Italy is over "there" somewhat close so I'm thinking my veins have some olive oil I mean Italian blood running through them!  Or else, I'm just a wanna be and am being highly influenced by my friend Roz and all things Italian on her blog!  In any case,  I love Italian food and all things pasta, bread, mozzarella and capers and when I eat this, I bust into "that's amore"...

Chicken Piccata with Lemon, Capers & Artichokes

INGREDIENTS:

4 boneless, skinless chicken breasts

salt and pepper

1/2 cup flour

1 teaspoon grated lemon zest

1 teaspoon paprika

1 teaspoon garlic powder

2 tablespoons olive oil

1/4 cup fresh lemon juice

1/2 cup dry white wine

1/2 cup chicken broth

1 (14 ounce) can artichoke hearts, quartered

1/4 cup drained capers

DIRECTIONS:

Cut chicken breasts in half through the middle, so that they are half the width, or you can pound them out with a meat mallet.  Season all over with salt and pepper.  In a shallow dish, combine flour, lemon zest, paprika, and garlic powder.  Mix well.  Add chicken and turn to coat.  Remove chicken and shake off excess flour.  Heat oil in a large skillet over medium-high heat.  Add chicken and saute for 4 minutes on a side, until golden brown and cooked through.  Add the lemon juice, wine* and chicken broth and bring to a boil, reduce heat and simmer for 5 minutes, or until chicken is cooked through and the sauce thickens.  Add the artichokes and capers and simmer for a few more minutes.  Serve over rice or pasta.

*If you don't want to use wine, just substitute with more chicken broth

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