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Archive for the ‘Potatoes’ Category

A lot of people cringe when they hear the words “frozen or  prepared mashed potatoes.” But simply potatoes are fresh, never frozen. There are few different varieties, mashed, cut and side dishes, check out all the different kinds here.  As a member of the Foodbuzz Tastemakers program I was able to try out Simply Potatoes.  I tried the  Tradtional Mashed Potatoes.

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Since Halloween is approaching I decided to have a little fun with the mashed potatoes and make them into Ghostly Meatloaves!  I have a very picky 1-year-old eater, so I thought if I made these little meatloaves fun she might enjoy them and she did! My trick worked!

Ingredients:

1 package of Simply Mashed Potatoes

2 large eggs

1/2 cup of ketchup

2 teaspoons of Worcestershire sauce

1/2 cup seasoned bread crumbs

3/4 lb ground beef

1/2 lb ground pork

Salt and pepper to taste

1 bag of frozen corn kernels

Directions:

  1. Heat oven to 375 degrees. Grease a 12 cup muffin pan with cooking spray. Combine the eggs, ketchup, Worcestershire, salt  and pepper to taste and stir in the breadcrumbs. Mix to combine. Add meats and mix together until well mixed. Divided the meat mixture among the 12 muffin cups. Bake in the oven for about 20 minutes or till the internal temperature is 160 degrees.
  2. Add the same time follow the directions on the Simply Mashed potatoes, I decided to make mine in the oven, so you transfer them to a an oven safe bowl and bake for about 20 minutes.
  3. Add some milk and butter to the potatoes once they are done cooking to make them a bit thinner, then place in a pastry bag. Place a individual meatloaf onto a plate and decorate with mashed potatoes, add 2 corn kernels for the eyes!
Enjoy!   Happy Halloween!

 

This post is part of the Foodbuzz Tastemakers Program with Simply Potatoes.

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Think about a baked potato, with cheddar cheese, and bacon all melted in together and scooping out a big bite of that potato.  Now think of ALL of that together in a soup on a rainy cold day. Amazing! This was a great recipe, I will be making it again.  This recipe was so easy to throw together before heading out for our class at The Little Gym, so it would be easy for anyone who is working or not even working. Not many ingredients either which makes it easier also.

Ingredients:

1 20 ounce bag of frozen, shredded hash browns

3 14.5 ounce cans of chicken broth

1 can of cream of chicken soup

1/2 onion, chopped

A few sprinkles around the crock pot of pepper

8 ounces of cream cheese

3 strips of bacon, cooked

Shredded cheddar cheese, for topping, so as much as you like

Directions:

  1. Combine everything in crock pot, except for cream cheese. Cook on low for 6-8 hours.
  2. About an hour and a half before you are ready to serve, cut cream cheese into small blocks and place in crock pot and cook until melted. You will have to stir this quite often so it melts. I actually turned my crock pot up to high for this process.
  3. Serve soup in bowls and garnish with bacon and cheddar cheese.
Enjoy!
Recipe adapted from Erin’s Eats.

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I found this recipe in the Woman’s Day December 2009 issue. I ripped it out and saved it, for a long time you can see, almost a year! You may be wondering why I waited so long to make, heck even I am! I like curry, ok, I kinda like curry. The husband always wants to make dishes with curry in them and I always cringe a tiny bit and say “nah, let’s use something else.” I must say after this recipe I don’t think I’ll ever shy away from using curry.  It has such a great taste to it and adds great flavor to dishes. While this isn’t you traditional Shepard’s pie with lamb, this turned out really good and is a great alternative.

 

Ingredients:

4-6 potatoes

1 pound ground turkey

1 medium onion, chopped

1 bag frozen mixed veggies

1 jar (15 ounces) of Patak’s curry cooking sauce

1 can (14.5 ounces) of diced tomatoes

1/3 cup of water

2 tablespoons each of butter and sugar

1/2 teaspoon of salt

1/4 teaspoon of ground ginger

Directions:

  1. Peel and cook potatoes till they are soft. Mash them and set aside.
  2. Heat oven broiler on high.
  3. Heat large ovenproof non-stick skillet over medium high heat. Add  ground turkey and onion; cook breaking up meat, 5 minutes or until browned. Stir in vegetables, curry sauce and tomatoes with their juices. Simmer, covered, 5 minutes or until vegetables are tender.
  4. Add the remaining ingredients to mashed potatoes. Drop spoonfuls of mashed potatoes on top of meat mixture spreading to cover most of the top. Broil 5 to 10 minutes or until top is lightly browned. Let set 10 minutes before serving.

Enjoy!

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We go to the grocery store or butcher shop about once every two months and we stock up on all of our meats. So the start of the each month our freezer door will hardly close. Before we started eating “healthier” we went through the meat a lot faster, now that we have a least one to two “meat-less” dinners a week it’s taking a bit longer to go through. So this month we needed some meat so we went to the store and now guess what our freezer door will hardly close! We had a ton of filet’s left so instead of making a “steak” I decided to get out the wok, because he was lonely from not being used for quite some time and sliced the beef into small strips and decided to make a stir fry.This makes about 3 servings with about 350 calories per serving.

CIMG2315Ingredients:

3 tablespoons of oyster sauce

1/8 cup of sherry cooking wine

1 tablespoons of dark sesame oil

1/4 teaspoon of salt

2 cups of thin  slice potatoes

1 tablespoon of canola oil, divided into 1/2

2 filet’s, slivered

2 garlic cloves, minced

1 onion cut into small slices

2 ounce of mushrooms

1 small green pepper slice thin

About 3 green onion, slice diagonally

CIMG2316

Directions:

  1. Combine first four ingredients together in a bowl.
  2. Place potatoes in wok and add enough water so they are covered with the water. Cover them with the lid and let them boil for 2 minutes or until they are just tender. Drain them and place on plate. Wipe the wok dry.
  3. Heat wok over medium high heat, at about 375 degrees. Add 1/2 of the olive oil, heat until hot. Stir-fry beef for about two minutes until brown and a bit pink in the center. Remove the beef and add to plate with potatoes.
  4. Add remaining olive oil and garlic stir fry for about 20 seconds, Add the onions and mushrooms, stir fry then for about 2 minutes. Add bell peppers and stir fry for about 2 minutes or until bright.
  5. Gently add beef, potatoes and sauce. Toss together for about 2 minutes. Stir in green onions and cook for a few seconds, then serve!

Enjoy!

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I’ve had this recipe saved for a long time. I adapted this recipe from The Nest Magazine, December 2008. It’s a crock pot dinner so you would think the prep was easy, but it actually took time to prepare it before putting it into the crock pot. Out of 10 I’d give a 7. I think this would go really good with some egg noodles in the middle of winter, then it could become a comfort food.

CIMG2257Ingredients:

1 tablespoon of light brown sugar

1 tablespoon of kosher salt

1 teaspoon of dried thyme

1 teaspoon of dry mustard

1 teaspoon of ground sage

1 teaspoon of paprika

1/2 teaspoon of ground black pepper

1/2 teaspoon of dried rosemary, crushed

1/2 teaspoon of garlic powder

1/3 cup of flour

2 each of chicken drumstick and thigh

1 pound of medium potatoes

2 tablespoons of vegetable oil divided

1 large onion

2 cups of baby carrots

1/2 dry white wine

2 cups of chicken broth

2 tablespoons of chopped fresh Italian flat leaf parsley

Directions:

  1. Mix all ingredients for spice rub together in a small bowl. Mix flour and spice rub in a medium mixing bowl. Take off skin from chicken pieces. Turn chicken in flour mixture until thoroughly coated; pat off excess flour and reserve flour mixture.
  2. Boil potatoes in several quarts of lightly salted water for 5 minutes. Drain and place in the bottom of slow cooker.
  3. Heat 1 tablespoon of vegetable oil in a large, heavy skillet over medium high heat. Brown chicken on both sides, about 4 minutes per side and transfer to a plate and set aside.
  4. Add remaining vegetable oil to skillet; add onion and carrots and saute until lightly browned about 5 minutes, add reserved flour and stir until vegetables are coated. Add wine and bring to a boil. Add chicken broth and simmer until slightly thickened; pour into cooker. Arrange the drumsticks and thighs over the vegetables. Cover and cook 3 to  4 hours on high or 5 to 6 hours on low.
  5. Remove all ingredients and serve!

Enjoy!

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My husband loves his meat and I’ve been trying to be friendlier with our meals not using red meat more then 2 times  a week. When he ask me “Can we eat unhealthy tonight?” I know he is craving his love,  his red meat love! So I try to come up with healthy recipes that we are able to use his “red” meat.   We had sirloin tip in the freezer for some reason, we don’t typically buy any red meat besides filet.  Anyways….it turned out great and it was such a yummy flavor! It’s so fast to prepare as well! This makes about  4 servings with about 335 calories per serving.

CIMG2220Ingredeients:

1 cup beef broth

2 tablespoons of ketchup

1 tablespoon of honey dijon mustard

1 tablespoon of cornstarch

3/4 pound small red potatoes, peeled, already boiled/soft

1/2 teaspoon of garlic salt

1/4 teaspoon of black pepper

1/2 pound of green beans

1/2 cup of baby carrots

1 cup pearl onions

1 tablespoon of canola oil

1 pound sirloin tip about 1 inch think, cut into 2 inch pieces

Directions:

  1. Whisk broth, ketchup, mustard and cornstarch together and set aside. Trim Beans and cut off ends, cut carrots into small pieces. Place in large skillet; add onions and 1/4 cup of water. Cover and cook on medium high heat for 5 minutes. Remove the lid and cook until water is boiled out. Remove veggies and keep warm.
  2. Add oil to skillet and heat over medium high heat. Sprinkle sirloin with remaining 1/4 teaspoon garlic salt and 1/8 teaspoon of pepper and add to skillet. Cook 3 to 4 minutes. Pour broth mixture into skillet; boil for one minute or until thick. Stir in veggies and potatoes and gently toss to coat.

Enjoy!

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Braising meat, any type, turns tough, very inexpensive cuts of meat tender as they simmer slowly. Pork shoulder roast is also known sometimes as pork blade roast, is great for braising because it has a lot of connective tissue, which dissolves during long, slow cooking, giving the roast a ton of moisture. The bacon in this recipe adds a bit of a smokey flavor.  I wanted a different type of pork to make this weekend, so I searched for a recipe and found one I was looking for one and found one I liked in my Cooking Pleasures magazine. I followed the recipe pretty much the way it was written but changed a few things. The recipe called for a dark beer, but I used a light, because that’s what we had and beer stores aren’t open on Sundays. I also didn’t use parsnips or shallots either. Anyway, this turned out great and was so moist. Don’t mind the plates in this picture! I was at my parents house and my mom loves her 1980’s Correlle dishes! This makes six servings.

cimg2125Ingredients:

8 oz of apple wood smoke bacon, chopped

2 1/2 to 3lbs boneless pork shoulder roast

3/4 teaspoons coarse salt, divided

1/2 teaspoon dried sage

1/2 teaspoon of pepper, divided

1 large onion, coarsely chopped

6 large garlic cloves, halved

3/4 cup light beer

1/2 cup lower sodium beef broth

6 new red potatoes, unpeeled and quartered

3 carrots, cut into 2 inch pieces

2 ribs of celery, sliced at 1 inch

Directions:

  1. Heat oven to 325 degrees. Cook bacon in large skillet over medium heat until it’s browned and crisp; drain on paper towels. Reserve drippings in skillet.
  2. Cook pork in drippings over medium high heat 5 to 6 minutes or until browned on all sides. Reserve 2 teaspoons of drippings in skillet; discard remaining drippings. Place pork in shallow roasting pan large enough to hold pork surrounded by vegetables. Sprinkle with 1/2 teaspoon of the salt, sage, and 1/4 teaspoon of the pepper.
  3. Cook onions and garlic in drippings over medium heat  3 minutes, stirring occasionally. Scatter around pork.
  4. Add beer to skillet, boil over high heat for 2 minutes or until it’s reduced to 1/2 cup, stirring to scrap up any browned bits from bottom of skillet. Add broth; bring to a boil. Pour around pork; cover tightly with foil.
  5. Bake 1 hour 20 minutes. Scatter potatoes, carrots and celery around pork, sprinkle vegetables with remaining 1/4 each salt and pepper. Reserve 1/3 cup of bacon for garnish; sprinkle remaining bacon over vegetables. Bake covered an additional 1 hour or until pork is for tender and pale pink in center.  Let it stand about 10 minutes before slicing.
  6. Spoon pan juices over pork; surrounded with vegetables. Place bacon on top of pork before slicing for a garnish.

Enjoy!

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