Another dish for your Thanksgiving Table…Garlic and Chive Mashed Potatoes
These potatoes are super simple and the garlic and chive gives the potatoes a delicious flavor. Mashed potatoes are something that we always find on our Thanksgiving table every year, along with 3 other types of potatoes… so much food! These are sure to please everybody though and have a creamy and tasty flavor.
I found many mashed potato recipes that involved the use of a lot of butter, buttermilk, cream. In this recipe I decided to combine a few that I have seen and use a little bit of butter, skim milk, and greek yogurt. The result is a crowed pleaser mashed potato recipe!
Garlic and Chive Mashed Potatoes:
What you need:
- 3-4 pounds of yukon gold potatoes peeled and chopped into cubes
- 1/2 cup of skim milk or more if needed
- 1 tablespoon of chopped garlic
- 1 small container plain greek yogurt
- 2-3 tablespoons of unsalted butter
- salt and pepper to taste
- 2 tablespoons chopped fresh chives to mix in and a little reserved for garnish.
What to do:
- Place potatoes in a medium size pot and cover with cold water and 1 large teaspoon of salt. Bring to a boil and cook until tender about 12 minutes. Drain and put back into pot on the stove.
- Mash the potatoes with a potato masher once at desired consistency put burner on low and mix in butter, milk, and chopped garlic. Can be left on side while preparing the rest of the meal.
- Mix well and season with salt and pepper. Right before serving stir in the greek yogurt and chives.
Final product is a Thanksgiving side dish that everybody will love and could easily be doubled.
Tender steak and vegetable kabobs marinated in a blend of olive oil, spices, herbs, and lemon juice. Served with cucumber and mint Tzatziki sauce.
I love to go to Greek Restaurants and have lamb kabob with Tzatziki and lots of hummus. Yum! My favorite Greek Restaurant is on Long Island, NY and called It’s Greek to Me. The restaurant is very small and run by a close Greek Family. The first time I dined at It’s Greek to Me I was a skeptic but you know what they say- Don’t judge a book by it’s cover. This small restaurant is known more for takeout but the lamb kabob, gyro, and hummus are all delicious.
Originally this recipe was going to be made with lamb. However, I had the hardest time finding lamb in the supermarket that wasn’t 20 dollars a pound. Lamb cubes are hard to come by I guess. So after visiting like three supermarkets the game plan switched to steak kabobs. The kabobs were inspired by the flavors of my favorite lamb kabob dish and Tzatziki sauce.
In case you are not sure what Tzatziki sauce is…. Tzatziki sauce is a Greek sauce served with grilled meats or as a dip. Usually made with yogurt, garlic, cucumber, salt, pepper, mint, and parsley. The Greek yogurt and cucumber make the Tzatziki a healthy and light sauce that goes perfectly with grilled steak kabobs and vegetables.
Here’s what you will need:
- About 1.5 pounds of cubed steak or your preferred protein
- 1 red bell pepper
- 1 pint of grape tomatoes
- 1 zucchini
- 2 onions
- olive oil
- 2 tablespoons fresh rosemary chopped
- juice of 1 lemon
- 1 cucumber remove the seeds
- handful of mint and parsley
- about 1 1/2 cups of plain Greek Yogurt
- 2 garlic cloves
- salt and pepper to taste
What to do:
- Begin by marinating steak cubes in olive oil, fresh rosemary, salt, pepper and lemon juice. Let sit for up to 3 hours or as little as 30 minutes. If you are using wood sticks make sure to soak them so they do not burn.
- While steak is marinating cut vegetables to go on skewers in medium size cubes.
- When ready to make kabobs take meat out of refrigerator and take vegetables out. Make kabobs filling them up alternating between meat and vegetable. Once finished sprinkle with olive oil salt and pepper make sure to coat vegetables.
- When finished making kabobs you can let them sit for a minute and start to make the Tzatziki or cucumber sauce. Get a food processor out and prepare cucumber by removing seeds. I left the skin on because I do not mind it. Once you remove seeds put into food processor with plain Greek yogurt, garlic, salt, pepper, and a lot of fresh herbs. Process until it is at your desired consistency. Keep cold in refrigerator.
- Preheat Grill to high and then grill kabobs for about 10 minutes or until vegetables and steak are charred but not over done on the inside.
- Remove from heat and serve steak kabobs with Tzatziki sauce.
Simple Blueberry and Greek Yogurt Smoothie!
Since my family went blueberry picking and got 3 gallons of blueberries, I have been trying to find ways to put them to use before they go bad. I have made cobbler, muffins, bread, and smoothies! I loved this blueberry and greek yogurt smoothie. I had this on a warm day and it was delicious and healthy!
I really do not like soda and I am thankful for that. I try and find drinks that can still satisfy me. I love to try smoothies, juices, and iced teas. This blueberry and greek yogurt smoothie tasted like summer. And I love it!
According to Womens Fitness, blueberries have the highest antioxidant capacity of all fresh fruit: blueberries, being very rich in anti-oxidants like Anthocyanin, vitamin C, B complex, vitamin E, vitamin A, and copper (a very effective immune builder and anti-bacterial). There are even several studies such as one conducted at the University of Michigan Cardiovascular center that suggests blueberries may help reduce belly fat and risk factors for cardiovascular disease and metabolic syndrome.
Whatever the case may be, here is a fun and exciting way to drink your blueberries!
You will need:
- 1 cup of greek yogurt (I used a Dannon Greek light and fit vanilla greek yogurt)
- 1 cup of blueberries
- a little less then a tablespoon of agave nectar
- a splash of unsweetened almond milk
- 3-4 cubes of ice
What to do:
- Put yogurt, blueberries, agave nectar, a splash of almond milk, and about 3 ice cubes.
- Blend until smooth.
- I love to leave it a little chunky so I can still feel and see the blueberries!
Thank you Pioneer Women! I will definitely be making this again!