I started my 3rd attempt of P90X on March 29th, 2012 (read here about my last attempts).
30 days into it, I already...
Tonight I made a household favorite for dinner. I think it’s the first meal I ever cooked for J, so maybe it’s just the memory we like so much :)
Chicken Tarragon and Joey’s Make-Ahead Mashed Potatoes (yes, the potatoes are named after me haha)
Both are super easy - the potatoes can be prepared ahead of time and popped in the oven at the same time as the chicken - and the results are D-E-L-I-C-I-O-U-S! Recipes below:
Joey’s Make-Ahead Mashed Potatoes
5 lbs Yukon Gold Potatoes (cubed)
2 - 3oz packages cream cheese
8oz sour cream
1/2 C milk
2 tsp onion salt
Ground black pepper to taste
Preheat oven to 325
Place potatoes in a large pot of lightly salted water. Bring to a boil and cook til tender, about 15 minutes. Drain and mash.
In a large bowl, mix mashed potatoes, cream cheese, sour cream, milk, onion salt and pepper.
Transfer to a large casserole dish. Cover and bake for 50 minutes. (Puffs up)
If refrigerated, let stand 30 minuts first.
1/4 C butter melted
3 lbs chicken breast cut up
1/2 tsp salt
1/2 tsp tarragon
1/4 tsp pepper
3/4 C dairy sour cream
Grated parmesan cheese
Brush sides of chicken with butter, place skin side up in 9x13 pan. Sprinkle with salt, tarragon and pepper. Bake in 375 oven for 60 - 70 minutes, basting occassionally with butter.
Removed chicken, sprinkle with dairy sour cream and parmesan cheese and return to voen for 5 minutes to glaze sour cream.