Almost Boston Market

Last night, Aaron and I went to Boston Market for dinner.  I haven't eaten there in years (probably not since elementary school) and it was awesome!  We had some left over and brought it home with the intentions of eating it tonight.  When I started unpacking what was left today, I realized there was not going to be enough there for us to get filled up on and it started me thinking...what could I make to add to it.  The first thing that came to mind was to make their potatoes (not the mashed potatoes, but their yummy dill redskin potatoes) and then I decided to make some cornbread to go with it (because seriously you cannot eat Boston Market without some sweet cornbread).  The end products came out amazing!  Below are the recipes for both the potatoes and the cornbread.

Garlic Dill Redskin Potatoes


These were a snap to make, although I think next time I will try a different cooking method for the potatoes as they kind of fell apart as I was chopping them.  No matter how you do it though, they still came out really yummy!

6-7 Large redskin potatoes (I used 6 which would probably be enough for 3-4 people as long as you don't become addicted to them (like me!)
1 stick of butter (1/2 cup)
Crushed garlic if you have it (about 1/2 tablespoon)
Dill to taste
Garlic Powder to taste
Salt and pepper to taste

Fill a pot 3/4 full of water and bring it to a boil.  Salt your water if you want to.  Put in the potatoes, ensuring there is enough room at the top of the pot so it doesn't boil over.  Cook these until they are done (probably between 30 and 45 minutes).  To test these for doneness try to stick a fork into them.  If it goes in easy, they are probably done.  Dump these into a strainer and allow them to cool enough to handle them.  Cut the potatoes up into chunks (I quartered them and then sliced each quarter into thirds).

In a pot (the same one you cooked your potatoes in if you want to save on dishes), on medium heat, melt the butter.  Turn your burner down to medium-low and add the crushed garlic if you have it (about 1/2 a tablespoon), the garlic powder and the dill.  I don't have specific amounts for these because you can add more as you go.  I would start with a 1/2 a tablespoon of dill and 1/2 a teaspoon of garlic powder and go from there.  Add your potatoes, and mix...and enjoy the smell....and mix some more.  Enjoy!  Feel free to add more butter if it is not buttery enough for you!

Honey Cornbread


This recipe can be found on Group Recipes.com Moist Honey Cornbread.  It was everything I had hoped for in a cornbread.  A cakier (is that a word?) texture, nice and sweet, and perfect with a little butter spread on top.

1 cup flour
1 cup cornmeal
1/4 cup sugar
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup milk
1/4 cup oil
1/4 cup honey
2 eggs slightly beaten

Preheat your oven to 400F (if you are using a cast iron skillet, put it in the over now to get those nice crispy edges).  In a bowl mix together the dry ingredients.  In a separate bowl mix together the milk (warm for 1 minute to make mixing the honey with it easier), oil, honey (oiling your measuring cup will let the honey slide out easier), and the eggs.  Mix the wet ingredients into the dry ingredients until just moistened.

Pour into a greased cooking container (cast iron skillet, 9x9 pan, etc) and bake for 20-25 minutes.  Keep an eye on it the last few minutes to ensure it doesn't burn!  Keep cooking until a toothpick (or a knife if you are out of toothpicks) comes out clean.

I hope you enjoy and I hope to post some other tasty recipes for you soon!