Chef Cecil's Amazing Specialty Foods

Manufacturer of Gourmet Specialty Food Products that do not contain additives, preservatives, or fillers

Chef Cecil makes Dry Rub Seasonings for all types of meat and fish.  Don't worry our stuff is also great on vegetables.

Mashed Potatoes

    5 pounds Russet Or Yukon Gold Potatoes
    3/4 cups Butter
    1 package (8 Oz.) Cream Cheese, Softened
    1/2 cup (to 3/4 Cups) Half-and-Half
    1/2 teaspoon (to 1 Teaspoon) Poultry Heat

Preparation Instructions

Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.

Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.

Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Poultry Heat.

Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.

Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.

Baked Mustard Lime Chicken

1 pound skinless boneless chicken breast
½ cup fresh lime juice
¼ cup dijon mustard
1 tablespoon olive oil
1 tablespoon Poultry Heat

Combine lime juice, mustard, olive oil, Poultry Heat in a bowl
Stir until ingredients are well combined
Rinse chicken breasts, pat dry and place in a 7 x 11 inch baking dish
Pour marinade over chicken, cover and refrigerate for at least 15 minutes or up to 6 hours
Bake at 350° for 22 minutes uncovered, or until an instant read thermometer reads 165°
Serve with extra sauce spooned over top
Serves 4

Chef Cecil 2014