I cooked for my family today. It made me feel really good and very housewife-y haha. I seriously hope I can do this more often and eventually, have my friends over for a full course meal hehe. I'd really like that.
|Garlic fried chicken|
· 2 teaspoons garlic powder, or to taste
· 1 teaspoon ground black pepper
· 1 teaspoon salt
· 1 teaspoon paprika
· 1/2 cup seasoned bread crumbs
· 1 cup all-purpose flour
· 1/2 cup milk
· 1 egg
· 4 skinless, boneless chicken breast halves - pounded thin
· 1 cup oil for frying, or as needed
|Mashed potato with nutmeg yay|
· 2 pounds russet, Yukon gold, or long white potatoes
· 1 tablespoon salt, plus more to taste
· 1 cup milk, or cream
· 4 tablespoons unsalted butter
· 1/4 teaspoon freshly ground black pepper
· 1/4 teaspoon freshly grated nutmeg
1. Peel and cut potatoes into 1 1/2-inch-thick slices. Place in a medium saucepan. Cover with cold water; add 1 tablespoon salt. bring to a simmer. If using a potato ricer, fill another saucepan with water; place over low heat. Keep potatoes at a low simmer until a knife slips in and out easily. Drain potatoes in a colander. Place milk in a small saucepan over medium-high heat.
2. If using an electric mixer with paddle attachment, proceed to Step 4. If using a potato ricer, place a heat-proof bowl or top of a double boiler over a pan of simmering water. Press hot, drained potatoes through ricer into bowl.
3. Stir potatoes with a wooden spoon until smooth, about 1 minute. Using a whisk, incorporate butter. Drizzle in hot milk, whisking continuously. Add pepper, nutmeg, and salt to taste; whisk to combine. Serve immediately.
4. For the electric-mixer method, transfer hot, drained potatoes to bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed, until most lumps have disappeared, about 1 minute. Add butter; mix until blended. On low speed, add hot milk in a slow stream, then add pepper, nutmeg, and salt to taste. Mix to combine.
|My mum's vongole pasta|
|Super soft sugar cookies for dessert!|