Ever since my mom used to make this as a side dish, it’s been one of my absolute favorites! Yes, I like mashed potatoes and gravy, but if you say “mashed potatoes,” this is the recipe I get a craving for! Here I served it with lemon chicken & green beans.

Makes: 4-6 servings

4 large potatoes, peeled and quartered
1/4 c. milk
1/2 t. salt
2 T. butter, melted (divided)
1 egg, beaten
1 c. (8 oz) sour cream
1 c. (8 oz) cottage cheese
5 green onions, finely chopped
1/2 c. crushed Ritz crackers

1. Cook potatoes until tender; drain. Place in a large bowl. Add milk, salt, and 1 tablespoon butter; beat until light and fluffy. Fold in egg, sour cream, cottage cheese, and onions. Place in a greased 1-1/2 quart baking dish.
2. Combine the cracker crumbs and remaining butter; sprinkle over potato mixture. Bake, uncovered, at 350F/180C for 20-30 minutes or until crumbs are lightly browned.

This recipe is why I didn’t have enough sour cream to go on that lemon chicken! 🙂

I made this for a Christmas party that we went to in December. It was really easy and really yummy!

Makes 2 cups
Time: 10 minutes + chilling

2 pkgs (8 oz ea) cream cheese, softened
1/2 c. crumbled feta cheese
2 t. ranch salad dressing mix
1/4 c shredded Parmesan cheese
1/4 c. crumbled cooked bacon
1/2 t. dill weed
assorted crackers

In a mixing bowl, beat cream cheese until fluffy, Add feta cheese and dressing mix; mix well. Shape into a ball. Combine the Parmesan cheese, bacon and dill weed; roll cheese ball in Parmesan mixture. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or until firm. Serve with crackers.

Ohhh, this has got to be my new favorite recipe. It is so delicious. I really felt like I had to restrain myself from eating a lot more than I should have, because I loved it so much! If you make this and don’t like it, I will probably be a little judgmental. Just kidding. Kind of.

Serves: 4 to 6

6 garlic cloves, minced
1/4 t. red pepper flakes
6 T. extra-virgin olive oil
4 boneless, skinless chicken breasts (about 1-1/2 lbs)
salt & pepper
1 lb penne pasta
1 (5 oz) bag baby arugula (Did you know they call it rocket here?)
1/2 c. chopped fresh basil
6 T. juice from 2 lemons
1 c. grated Parmesan cheese

1. Bring 4 quarts water to boil in large pot. Meanwhile, combine garlic, pepper flakes, and oil in a microwave-safe bowl and microwave until garlic is golden and fragrant, about 1 minute. (This blooms the flavors and infuses the oil.)
2. Pat chicken dry with paper towels and season with salt and pepper. Transfer 1 tablespoon oil from bowl with garlic mixture to large skillet and heat over medium-high heat until just smoking. Add chicken and cook until well browned and cooked through, about 5 minutes per side. Transfer to cutting board and tent with foil. Let rest 5 minutes, then slice thin and set aside.
3. Add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1/2 cup cooking water. Drain pasta and return to pot. Stir in sliced chicken, arugula, basil, lemon juice, Parmesan, and remaining garlic mixture, adding reserved pasta water as needed. Season with salt and pepper. Serve.