Chive Mashed Potatoes with Yogurt

What’s so special about these chive mashed potatoes?  It’s the Greek yogurt that is used as a replacement for sour cream.  Greek yogurt tastes sinfully rich and luscious and adds depth of flavor to the typical sour cream mashed potato recipe.

Another flavor profile added to this recipe is garlic, but with a very light touch.  You actually infuse the milk used to make the mashed potatoes with a bit of garlic flavor by heating it (the milk) with two smashed garlic cloves.  You then strain the milk when adding it to the potatoes so you don’t have any over powering hits of garlic!

I use a potato ricer when making mash potatoes – it makes the lightest, fluffiest potatoes imaginable.  But if you don’t happen to have one – simply mash the potatoes like you normally do whether you mash by hand or in a mixer.

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Polenta Fries (The Easy Way)

Diva Entertains Polenta Fries

I love polenta but I make rarely make it because my husband thinks he doesn’t like it.  But that all changes when we are talking about polenta fried!  Like me, he can’t resist the crisp, golden crust that forms.  But don’t think high fat or calorie-laden, this recipe is oven-fried.

This recipe uses prepared polenta that you find in the Italian aisle of your supermarket.  If you can purchase fresh, prepared polenta (in the refrigerated section) of your supermarket – all the better.  If its the former you are working with – a word to the wise: “don’t salt prior to serving”.  The prepared package already has more than enough sodium.  A little pepper, however, is delicious with it!

You may also like to top each polenta with a bit of grated parmesan prior to going in the oven.  Or, when the polenta comes out – give it a spritz of lemon juice from a lemon wedge.

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Best Meatloaf Recipe (In My Humble Opinion)

As promised in my last post, here is my husband’s best meatloaf recipe!  We’ve tried many and always come back to this one.  Don’t be put off by the ingredient list, once you keep the spices on hand, if you don’t already have them in your pantry, it’s a rather easy meatloaf recipe.  A bit of chopping and mixing and that’s it!

We are partial to a plain ol’ ketchup glaze for our meatloaf.  If you prefer a different topping (mustard/ketchup mixture, etc.), go ahead and use it – I’m sure it will be great!

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Best Mushroom Gravy Recipe

I’m sorry if once again my photo disappointments and doesn’t convey just how absolutely delicious this mushroom gravy actually is!  A while back I came across a mushroom meatloaf with mushroom gravy recipe in Bon Appetit that sounded delicious.  It was a bit of a long complicated recipe but I had high hopes.  Unfortunately the meatloaf itself was bland.  Really bland.  Not nearly as good as my husband’s meat loaf (recipe next week!).  Oh…but the mushroom gravy was so good.

Whether you call this a gravy or sauce (it’s a perfect mushroom sauce for steak!), it will be delicious on meat, potatoes, rice and noodles.    There’s a bit of chopping to this recipe and it makes tons, so don’t hesitate to cut the ingredients in half.  Also – if the gravy isn’t thick enough to your liking, add a cornstarch slurry to thicken it (it already uses a flour-butter thickening paste to do this, however, I wanted mine to still be a bit thicker).  To make the slurry mix 1/2 tsp. of cornstarch to 1 tsp. of ice cold water.  Add this mixture to the gravy, bring to a boil for 30 seconds.   If it still isn’t thick enough, repeat. (If you are making a full recipe I would start with 1 tsp. of cornstarch and 2 tsp. of ice water).

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