Meatloaves with Creamy Thyme Sauce

plus Garlic Mashed Potatoes & Brussels Sprouts

Ingredients (2 servings)

•  12 ounces potatoes
•  1 shallot
•  8 ounces Brussels sprouts
•  10 ounces ground beef
•  ¼ cup panko breadcrumbs
•  1 teaspoon garlic powder
•  ¼ ounce thyme
•  1 beef stock concentrate
•  3 tablespoons sour cream
•  2 tablespoons butter
•  Cooking oil
•  Salt
•  Black pepper

Instructions

1.  Preheat oven to 425°F.
2.  Peel and dice the potatoes. Halve the Brussels sprouts and mince the shallot.
3.  Boil the potatoes in salted water until fork tender. Reserve ½ cup cooking water before draining.
4.  Combine the beef, panko, garlic powder, half the minced shallot, 1 tablespoon water, salt, and  pepper. Form into two small meatloaves.
5.  Place the meatloaves on one side of a baking sheet. Toss the Brussels sprouts with oil, salt, and  pepper and place on the other side.
6.  Roast until the meatloaves are cooked through and the Brussels sprouts are browned.
7.  Meanwhile, sauté the remaining shallot with the thyme. Stir in the beef stock concentrate and ¼  cup water. Simmer, then remove from heat and stir in the sour cream and 1 tablespoon butter.
8.  Mash the potatoes with the remaining butter and enough reserved cooking water to make them  creamy. Season with salt and pepper.
9.  Serve the meatloaves with mashed potatoes, Brussels sprouts, and thyme sauce.

Cheesy Potato Casserole

Ingredients—

•  10 Med. Potatoes
• 1/2 C. Butter
• 1 can Cream of Mushroom Soup
• 1 pint Sour Cream
• 1 C. Grated Cheese
• 1/3 C. Chopped Onion

Topping—

• 1 C. crushed cornflakes
• 2 TBSP Butter, melted

Directions—

Boil potatoes, unpeeled about 10 minutes

Cool potatoes, peel & grate

Heat in saucepan: butter, soup, sour cream

Then add cheese & onion — stir

Remove from heat and mix with grated potatoes

Spread in 9x13 casserole dish

Melt butter, mix with corn flakes

Top potatoes with cornflake topping

Bake 45 minutes @ 350 degrees

Crash Hot Potatoes

CRASH HOT POTATOES
12 whole New Potatoes (or Other Small Round Potatoes)
3 Tablespoons Olive Oil
Kosher Salt To Taste
Black Pepper To Taste
Rosemary (or Other Herbs Of Choice) To Taste

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
I used basil and fresh Parmesan cheese. I also think garlic would be really yummy. They were really good!

Cheesy Broccoli Chowder

3 c chicken broth
2 c diced potatoes
2 c diced carrots
2 c frozen broccoli
1 chopped green onion or 1 c chopped celery
1/4 tsp pepper
1/4 c margarine
1/3 c flour
2 c milk
2 c grated cheddar
1 can cream chicken soup

In a large saucepan, bring chicken broth to a boil. Reduce heat and add potatoes, carrots, broccoli, onion (or celery), and pepper. Cover and simmer until vegetables are tender. Melt butter in another pan, add flour, and mix well. Gradually stir in milk, and cook until thickened over low heat. Stir in cheese and cook until melted. Add to broth along with cream of chicken soup.

Baked Potato Soup

Ingredients:
4 large baking potatoes (about 3 pounds)
2/3 c. butter
2/3 c. flour
3/4 tsp. salt
1/4 tsp. pepper
6 c. milk
1 c. sour cream (8 oz.)
1/4 c. green onions, finely chopped
10 bacon strips, cooked and crumbled
1 c. cheddar cheese

Directions:
Bake potatoes @350 for 1 hour, until tender, or use leftover from the nite before; allow to cool completely. Peel and cube potatoes.

In a large saucepan, melt butter; stir in flour, salt and pepper, until smooth. Gradually add milk. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat; whisk in sour cream. Add potatoes and green onions. Garnish with bacon and cheese. Serve.