Q Kitchen

  BOURSIN Mashed Potatoes: Dice yellow gold potatoes into bite sized pieces, place in pot, fill with water and bring to a boil. Cook until fork tender, then drain water In a separate saucepan add: Milk(I do about 1 cup per 4 potatoes) 1/2 stick of butter Thyme sprigs 2 cloves of smashed garlic Bring to a simmer Once potatoes are drained, start by adding a little bit of the milk mixture at a time while mashing potatoes. Do this until you get the desired consistency. Next crumble in 3/4 of the package of boursin cheese and fold that into the potatoes until it's melted and combined. Transfer Potatoes to a baking dish Crumble remainder Boursin Cheese on top Then add shredded Sharp Cheddar Cheese on top Bake uncovered at 375 for 15 minutes We also like to pop ours under the broiler for a minute to get that beautiful browned color! Sweet Potato Cobbler: Thank you Mandy! 3 Sweet potatoes, peeled and sliced 2 C. sugar 2 T Flour 1/2 tsp Cinnamon 1/2 tsp Ginger 1 T Vanilla 1 1/2 C. water...

 Smoked Salmon Spread https://www.allrecipes.com/recipe/233564/the-best-smoked-salmon-spread/ 1   (8 ounce) package   cream cheese, softened 6   ounces   smoked salmon, chopped ¼   cup   capers, or to taste 2   tablespoons   chopped green onion (Optional) 1 ½   teaspoons   chopped fresh dill ¼   cup   heavy whipping cream 3   dashes   Worcestershire sauce 3   drops   hot pepper sauce 1   squeeze   fresh lemon juice Directions Gather all ingredients.  Process cream cheese in a food processor to soften completely.  Add smoked salmon, capers, green onion, dill, cream, Worcestershire sauce, hot pepper sauce, and lemon juice. Process the mixture again until creamy and smooth. Cheesy Chicken & Broccoli 2 Chicken Breasts 1 Small Onion 1 Can Cream of Mushroom Soup 1 Can Cheddar Cheese Soup (I used the cheese from the #10 can) 16 oz. Broccoli 1 cup of chicken broth (homemade) use what y...

  CANDIED NUTS You Will Need 2 cups (6oz or 170g) pecan halves 6 tablespoons (75g) brown sugar 1 ½ teaspoons ground cinnamon 1/2 teaspoon fine sea salt 1/2 teaspoon vanilla extract 1 ½ tablespoons water 2 teaspoons orange zest, optional Pinch cayenne pepper, optional Directions 1 Line a baking sheet with parchment paper or a silicone baking mat. 2 Add the brown sugar, cinnamon, salt, vanilla, water, orange zest, and cayenne to a medium skillet. 3 Place the skillet over medium heat and cook, stirring often, until the brown sugar melts into a bubbling sauce, about 1 minute. 4 Stir in the pecans so that the brown sugar sauce coats them. 5 Cook, stirring the entire time, until the pecans look candied and smell nutty, 2 to 3 minutes. As the nuts heat up in the pan, the sauce will slowly coat them and turn shiny. Watch closely as the nuts cook so that they do not burn. 6 Transfer the candied pecans to the prepared baking sheet and spread them out in one layer. 7 Allow the pecans to cool ...

  Homemade Cranberry Sauce A Perfect Side Dish for your Thanksgiving Table. Author Catherine’s Plates Ingredients 12   oz   fresh cranberries, rinsed & picked through 3/4   cup   white granulated sugar 1/2   cup   freshly squeezed orange juice 1/2   cup   water 1   pinch   salt (1/8 tsp) 1   cinnamon stick 3   orange peels Instructions In a large sauce pan combine sugar, orange juice & water. Place burner on medium heat and stir to combine. Allow to simmer until sugar has melted. Stir in cranberries, salt, cinnamon stick, and orange peels. Bring back to a simmer and stir frequently for 10 minutes until most of the cranberries have popped. Along the way use spatula to press down on cranberries for a thicker sauce. Turn off heat. Allow to cool for 30 minutes. Remove cinnamon stick and orange peels. Cover and refrigerate until ready to serve. This recipe can be made up to 3 days in advance. Cranberry Salad as seen on...