Jesus Take The Meal

  Meet my oldest kid's favorite side dish. To his credit, they are delicious. These make a very large bowl, so feel free to half the recipe for a smaller family. These make an appearance every Thanksgiving, and someone asks for the recipe every year. I subbed Alouette Garlic and Herb cheese here because the store was out of Boursin and I was making them that evening. Use Boursin when you can find it - I prefer it over Alouette. Ingredients: 4 lbs. Yukon gold potatoes (I use the entire 5 lb bag) Fresh chopped chives 2 packages soft garlic herb cheese, such as Boursin 6 T Butter 1 3/4 - 2 1/4 cup whole buttermilk 1 1/2 tsp salt 1/2 tsp pepper (I use more) Directions: Preheat oven to 400. Cook peeled potatoes in salted water until fork tender. Drain and mash with potato masher. Add cheese, 4 T butter, salt, pepper, and chives until combined. Stir in buttermilk until well combined. The mixture should be slightly more liquid than you would want but not overly so.  Spoon into a ligh...

 I've been a bit MIA. I host Thanksgiving each year for my family, and I was in the trenches of planning, shopping, and cooking. And while I know that it seems that this should be a place to share - I mean, it is a cooking blog... But when I am in the middle of cooking about 5 different things at once, it is hard to stop, take pics, and organize ingredients. I will try to work in some of the holiday recipes, but for now I have an easy, quick recipe for breakfast. You only need 2 ingredients for these copycat Chick-fil-a Chicken Minis.  Ingredients: I bag of Sister Schubert's Parker House rolls 1 bag of Member's Mark Southern Style Chicken Bites Directions: Thaw rolls and cook according to directions, but be careful not to brown. I always cook the nuggets in the air fryer. These nuggets are brined in pickle juice just like the ones at CFA, so they will give you the most authentic taste. Once everything is ready, you can assemble and enjoy. And save loads!!!