Lemon Basil Mashed Potatoes Food

LEMON-BASIL ROASTED POTATOES

Steps:

• Preheat oven to 450°. In a large bowl, toss potatoes with 2 tablespoons oil. Transfer to a greased 15x10x1-in. baking pan. Bake 22-28 minutes or until tender, stirring occasionally., In a large bowl, whisk lemon juice, mustard, garlic, salt, pepper and remaining oil. Stir in onion and basil. Add roasted potatoes; toss to coat.

LEMON-BASIL POTATOES

Steps:

• Place the potatoes, chicken stock, lemon juice, 2 tablespoons olive oil, 1 teaspoon salt, and 1/4 teaspoon black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20 to 25 minutes.
• Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 tablespoons of the basil. Toss well and garnish with the remaining chopped basil.

PAN SEARED CHICKEN CUTLETS & LEMON BASIL WHITE SAUCE

Steps:

• For the chicken:
• Place the chicken in a Ziploc plastic bag or between two sheets of plastic wrap. With a rolling pin or a meat tenderizing hammer, beat the chicken until it becomes thin. You don't want to beat the chicken until it is so flat that it falls apart. Set the chicken aside in a bowl and season on both sides with salt and pepper. Take half of the lemon and squeeze the juice on both sides of the chicken breast.
• Put your bread crumbs in a shallow bowl or a plate and set aside. In a medium bowl, add the beaten eggs. Your eggs should be beaten until you can no longer distinguish the yolk from the whites. Dip the chicken breast in the eggs until it is evenly coated. Then put them into the bread crumbs. The bread crumbs should completely cover the chicken breasts on both sides.
• Take a medium sized pan and turn the heat on medium high and add the olive oil. You may need to add more olive oil later. Once your pan is hot and your chicken is coated in the bread crumbs, place the chicken in the pan and let it sear on both sides for about 4 minutes pre side. Remove the cooked chicken from the pan onto a paper towel lined plate and repeat with the remaining chicken if you didn't cook it all at once. Once all of the chicken is done, set it aside.
• For the sauce:
• To make the sauce take a medium sized pot and melt the butter on low to medium heat. Once the butter has melted, slowly add the flour while whisking at the same time. This will make a roux for the sauce and should look light yellow. As soon as the roux turns a light yellow color, slowly add the milk and whisk at the same time to avoid lumps forming. Once all the milk is added continue to stir the sauce. It will become thick and when it does turn the heat down to a simmering heat.
• Add the lemon juice, fresh basil, and season with salt and pepper to taste. Keep sauce warm.
• For the mashed potatoes:
• Bring a pot of water to a boil (with enough water to cover the potatoes). Dice the potatoes, add them to the boiling water and cook until the the potatoes are soft. This should take about 15 minutes. Drain the water from the potatoes and mash the potatoes with a potato masher. Pour in the cream or milk and stir until mixed. Grate the garlic cloves with a handheld grater and add it into the potatoes. Add the rosemary leaves, butter, and season with salt and pepper. Mix to combine.
• Plate the chicken with the potatoes and pour some of the sauce on the chicken and enjoy!

LEMON-BASIL POTATO PUFF

Steps:

• 1. In a covered Dutch oven, cook the potatoes in a large amount of boiling water for 20 to 25 minutes or until tender; drain. Mash with potato masher or beat with an electric mixer on low speed until smooth; set aside.
• 2. In a small bowl, mix together bread crumbs, butter, and parsley. Press the mixture onto the bottom and up the side of a lightly greased 1-1/2-qt. casserole. Set aside.
• 3. In a medium bowl, slightly beat the egg yolks; stir in the 1/4 cup basil, shredded lemon peel, lemon juice, salt and pepper. Stir in milk and 1 cup of the cheese. Stir milk mixture into the mashed potatoes.
• 4. In a medium mixing bowl, beat the egg whites with an electric mixer on medium speed until stiff peaks form; fold into potato mixture.
• 5. Transfer to prepared casserole; top with remaining 1/2 cup cheese. Bake, uncovered, in a preheated 350-degree oven for 45 minutes or until a knife inserted in the center comes out clean. If desired, garnish with snipped basil and lemon peel strips.

LEMON POTATOES

Steps:

• Slice 4 peeled potatoes into 1 1/2-inch rounds. Toss in an ovenproof skillet with 1/3 cup lemon juice, 1/4 cup olive oil, 4 smashed garlic cloves, 4 oregano sprigs, and salt and pepper. Add enough water to come halfway up the sides of the potatoes. Cover, bring to a boil and cook 5 minutes. Uncover and roast at 500 degrees F, 30 more minutes.

LEMON BASIL POTATO SALAD

Steps:

• Place potatoes in microwave-safe bowl and cover with plastic wrap. Cook 5-8 minutes, stirring once. Allow to cool for a couple of minutes before removing from the bag. While potatoes are cooking, bring 1 quart of water to a boil in a medium saucepan.
• Add asparagus to boiling water and allow to cook just a couple of minutes. Remove from heat, drain and plunge into cold water to stop the cooking process.
• In a small bowl, whisk together all vinaigrette ingredients and set aside. Quarter the potatoes and slice asparagus into bite-size pieces. Add veggies to a large bowl and toss gently with vinaigrette. Serve warm or chill for 30 minutes before serving.

BASIL MASHED POTATOES

Steps:

• Place olive oil, garlic, pine nuts, salt and pepper in a blender. Puree. Add basil leaves. Puree until smooth.
• Heat mashed potatoes in a medium-size saucepan. Stir in basil mixture and cheese, if desired. Cook until heated through.

LEMON BASIL CHICKEN

Steps:

• Cut chicken breasts in half lengthwise to make 4 pieces (try to make them equal sized for an even cooking). Set aside.
• Prepare the marinade. In a large glass bowl combine lemon juice, honey, water, garlic and basil. (You can also use a large ziplock bag: add all the ingredients, seal and shake to combine).
• Place chicken in the marinade bowl (or ziplock bag) and toss so that all the breasts are covered with marinade. Cover bowl with plastic wrap, refrigerate and marinate for one hour (or at least 30 minutes).
• When chicken has marinated, heat olive oil in a non stick skillet, on high heat. Remove chicken from marinade, paying attention to remove all the garlic and basil leaves that may have sticked to the breasts (they would burn while cooking).
• When skillet is very hot, brown chicken breasts 2 minutes per side (4 minutes total). Pour the marinade in the skillet and mix well to get all the meat juices. Bring to a boil (this will happen very quickly) and cook for one minute.
• Reduce to a rapid simmer (medium heat) and cook for 5 more minutes, basting the sauce over the chicken breasts regularly. Chicken is ready when no longer pink inside (don't over cook to make sure chicken isn't dry).
• To serve, place chicken on a plate, and spoon sauce on top. Scatter fresh basil or parsley, if using, and serve.
• Sides suggestion: mashed potatoes or mashed cauliflower to soak up all the sauce, with a green salad on the side.

MASHED POTATOES WITH GARLIC AND BASIL

Steps:

• Peel the potatoes and cut them into 3/4-inch cubes. Place the pieces in saucepan and cover with water. Add the garlic and salt.
• Bring to a boil and simmer for 15 minutes or until the potatoes are tender. Do not overcook.
• Drain. Discard garlic. Put the potatoes through a food mill or ricer, or mash them well with a potato masher.
• Add the olive oil, and beat to blend. Add the warm milk, basil and pepper. Blend well. Serve piping hot.

LEMON-BASIL MASHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
• Return the potatoes to the saucepan. Add the broth, butter, salt, and pepper. Mash until the potatoes are smooth. Stir in the basil and lemon zest and juice. Yields 3/4 cup per serving.

GARLIC BASIL MASHED POTATOES

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain.
• Place drained potatoes, butter, cream cheese, sour cream, dried basil, and garlic powder in a large bowl. Mix well with an electric mixer on medium speed. Season to taste with salt and pepper.

LEMON BASIL CHICKEN CUTLETS

Steps:

• Gather three medium bowls to coat the chicken. One for flour. One for eggs, lemon juice and basil. And another for breadcrumbs and lemon zest.
• Dip each chicken piece first in the flour, then in the egg mixture, and finally the breadcrumb mixture. Repeat for all pieces.
• Add approximately 2-inches of oil to large nonstick skillet and heat over medium-high heat. When the oil starts to ripple, it's hot enough to add the chicken.
• Cook the chicken 2-3 minutes per side until browned and cooked through; then drain on a plate lined with paper towels to absorb any excess oil. If the pan isn't large enough, you may need to do this in batches.

ROASTED LEMON BASIL POTATOES

Steps:

• Preheat the oven to 450 degrees.
• Clean and cut the potatoes into 1/2"-1" cubes. In a large bowl, toss the potatoes with the oil. Spread the potatoes in the bottom of a baking pan. Bake at 450 degrees for 25-30 minutes, or until potatoes are tender. Stir the potatoes once after about 15 minutes of baking so they brown on all sides.
• If desired, place the potatoes on the second rack down under the broiler (on high). Allow the potatoes to brown for 2-3 minutes, watching them closely so they don't burn.
• Toss steamed asparagus with the potatoes, if desired.
• Make zig-zags of Marzetti® Veggie Drizzle™ Lemon Basil Finishing Sauce over the potatoes.
• Serve warm.

LEMON MASHED POTATOES

Steps:

• In a large pot of salted water, boil the potatoes until they are almost falling apart.
• Drain potatoes thoroughly and return to pot.
• Add the butter and mash the potatoes with a potato masher.
• When butter is incorporated, season with salt to taste.
• Just before serving, finely shred the zest of the lemon right into the potatoes and stir well.
• Note: (that's right, there is NO milk in this recipe, but you can squeeze in the lemon juice if desired).

LEMON AND BASIL MILK CHICKEN

Steps:

• Preheat oven to 350°F.Flour each pieces of chicken.Heat a large oven proof pot and grill each pieces of chicken in the butter over medium heat. Grill 4 pieces at a time for optimal result.Remove from heat and and in all ingredients. The milk should cover most of the chicken. Cover and cook in oven for one hour and 15 minutes.Note:Serve with mashed potatoes and egg noodles.If you wish to thicken the sauce, remove all ingredient and add in 2 tbsp (30 ml) of corn starch diluted in 2 tbsp (30 ml) of water. Bring to a boil and put back all ingredientsSource: Julie Zyromski

LEMON-BASIL MASHED POTATOES

Steps:

• Place the potatoes in a medium saucepan and add enough water to cover; bring to a boil over high heat. Reduce the heat and simmer until the potatoes are tender, about 20 minutes; drain.
• Return the potatoes to the saucepan. Add the broth, butter, salt and pepper. Mash until the potatoes are smooth. Stir in the basil, lemon zest and lemon juice.

CRISPY LEMON BASIL CHICKEN WITH LOADED BACON MASHED POTATOES AND BROCCOLI

Steps:

• Wash and dry all produce. Preheat oven to 450 degrees. Lightly oil a baking sheet (or spray with nonstick cooking spray). Dice potatoes into 1-inch pieces. Place in a large pot of salted water and bring to a boil over medium-high heat. Cook until tender, 15-20 minutes.
• Meanwhile, zest 2 TBSP zest from lemons; quarter lemons. Mince or grate 4 cloves garlic. Finely chop half the basil. Combine zest, half the garlic, chopped basil, panko, salt, pepper, and a large drizzle of olive oil in a medium bowl. Pat chicken dry with paper towels; season with salt and 1 TBSP Tuscan Heat Spice. Evenly spread sour cream on top side of chicken. Press panko mixture on top.
• Transfer chicken to one side of prepared baking sheet and bake until lightly browned, 5-8 minutes. Remove from oven and toss broccoli, remaining garlic, a large drizzle of olive oil, and salt on opposite side of sheet. Return to oven until broccoli is tender and chicken is browned and cooked through, 10-15 minutes more.
• Meanwhile, dice bacon into ½-inch pieces. Place in a medium pan and cook over medium heat, stirring occasionally, until browned and crisp, about 15 minutes. (TIP: If bacon browns too quickly, lower heat.) Using a slotted spoon, transfer to a paper-towel-lined plate. Toss broccoli with a squeeze of lemon juice, salt, and pepper.
• Once potatoes are tender, reserve 1 cup potato cooking water, then drain and return potatoes to pot. Add 4 TBSP butter, cheese, and ½ cup cooking water. Mash with a potato masher or fork, adding a splash more cooking water if needed, until smooth and creamy. Season with salt and pepper.
• Divide broccoli, chicken, and mashed potatoes between plates. Tear remaining basil over chicken. Sprinkle potatoes with bacon. Serve with remaining lemon wedges on the side.

ROASTED NEW RED POTATOES WITH LEMON AND BASIL

Steps:

• Pre-heat the oven to 425F
• Toss the potatoes in 2 tablespoons extra virgin olive oil and then season with some salt and pepper. Place the potatoes in a single layer on a lined baking sheet and place them in the oven.
• Roast the potatoes for 25-30 minutes or until toasty brown on the outside and soft on the inside.
• When the potatoes are done remove them from the oven and let them cool for five minutes.
• While the potatoes are cooling, warm 2 tablespoons olive oil in a saute pan over low heat and then add the sliced garlic. When the garlic becomes fragrant, about 3-5 minutes, remove the garlic from the oil.
• Transfer the potatoes to a bowl and toss with the garlic oil, lemon zest and basil chiffonade. Season to taste with sea salt and then transfer to a serving bowl or platter. Serve warm.

MASHED POTATOES WITH LEMON AND CHIVES

Steps:

• Melt 3 tablespoons butter in heavy small skillet over medium heat. Add garlic and sauté 1 minute. Mix in lemon peel, then chives. Set aside.
• Cook potatoes in large pot of boiling salted water until tender, about 20 minutes. Drain. Return potatoes to pot and mash. Add chive mixture, buttermilk and remaining 3 tablespoons butter and mash together. Season with salt and pepper.