I subscribed to Southern Living Magazine as it like for its articles on southern destinations, home decor, and gardening and, of course, southern food. When I needed a menu for guests that we had over recently, I turned to two recipes from the February 2011 issue. I've made Bourbon-Brown Sugar Pork Tenderloin several times now and I did my version of Garlic Chive Mashed Potatoes.
For my version of garlic-chive mashed potatoes, I took a head of garlic, wrapped it heavy duty foil and drizzled some EVOO over it. I preheated my outdoor grill to 400 degrees, but turned off the middle burner when I baked the garlic. It roasted for about 30 minutes. Instead of using pre-made potatoes, I made my own. Just make sure that you prepare the potatoes just before serving, otherwise the dish may become too heavy from the addition of the cream cheese. To round out the meal, I steamed some string beans and dressed them with a bit of butter and seasoned with salt and pepper.
As an appetizer, my friend brought her clams oreganata and I made tomatoes and mozzarella. Also, I finally got to make Joshua Wesson's White Sangria. My husband thought I could have used half of the amount of fruit in the pitcher.
A former teacher, shop-a-holic, empty-nester redefining quick, family approved dinners.