Homemade Potato SoupCategoriesRecipes
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Homemade Potato Soup

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

  • 6 large russet potatoes; peeled and cut into ½ inch cubes
  • 3- 14 oz cans chicken broth
  • 1 cup heavy cream or half and half
  • 1 cup shredded cheddar cheese
  • 1 – 2 Knorr Chicken Flavored Bouillon Cubes
  • Cooked crumbled bacon, sour cream, chives; optional toppings.

Instructions

  1. Peel the potatoes and cut the potatoes into ½ inch cubes.
  2. Place the potatoes in a heavy sauce pan or dutch oven and add the chicken broth and chicken bouillon cubes.
  3. Bring to a boil and continue to cook until the potatoes are fork tender.
  4. Using a potato mash, mash the potatoes while they are still in the sauce pan. Do not mash completely as you want some chunks of potatoes.
  5. Slowly add the 1 cup heavy cream or half and half.
  6. Allow the soup to simmer for another 10 minutes or so before adding the cheddar cheese.
  7. Add the 1 cup shredded cheddar cheese.
  8. Continue to simmer until the soup has thickened.
  9. Taste and season with salt and pepper if necessary.
  10. Garnish with sour cream, crumbled bacon and chives.
Ground Beef and PotatoesCategoriesRecipes
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Ground Beef and Potatoes

PREP:15 mins

COOK:20 mins

TOTAL:35 mins

SERVINGS: 4 servings

Ingredients  

  • 2 tablespoons canola oil
  • 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
  • 1 pound 93% lean ground beef
  • 1 small yellow onion diced
  • 1 red bell pepper diced
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt plus additional to taste
  • 1/4 teaspoon ground black pepper
  • 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
  • 2 green onions sliced
  • FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions 

  • Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
  • Add the beef, onion, and bell pepper. Cook, breaking apart the meat
  • Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
  • Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
  • Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.
crack-potatoesCategoriesRecipes
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Crack Potatoes

PREP TIME 20 mins

COOK TIME 40 mins

INGREDIENTS  

  • 2 pounds potatoes peeled and cubed
  • Salt and black pepper to taste
  • 1 cup ranch dressing
  • 1/4 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon paprika
  • 2 cups grated cheddar cheese divided
  • 6 slices bacon cooked and crumbled
  • 1 green onion chopped

INSTRUCTIONS 

  • Preheat oven to 400°F.
  • Boil the potatoes in a large pot of water over high heat until fork tender. Drain the water from the pot and transfer the potatoes to a 2-quart baking dish. Season the potatoes with salt and pepper to taste.
  • In a medium mixing bowl, combine the ranch dressing, sour cream, garlic powder, onion powder, paprika, and 1 cup of the cheese. Pour the mixture all over the potatoes in the baking dish and toss lightly to coat the potatoes.
  • Bake uncovered at 400°F for 15 minutes.
  • Remove the casserole from oven and top with the remaining cheese and bacon. Return the dish to the oven and bake for 5-7 minutes, until cheese is melted. Top with the chopped green onion and serve hot.
CategoriesRecipes
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ONE HOUR EASTER DINNER

prep time30 minutes

cook time25 minutes

total time55 minutes

servings4 people

INGREDIENTS

Au Gratin Potatoes

  • 3 cups Yukon Gold potatoes, thinly sliced
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup whole milk
  • 1/2 teaspoon EACH: onion powder, garlic powder, salt, pepper
  • 1/2 cup sharp cheddar cheese, freshly grated
  • 1/4 cup Parmesan cheese, freshly grated

Honey Butter Carrots

  • 1 pound baby carrots,* washed and peeled
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme, optional
  • 1/2 tablespoon unsalted butter
  • 1/2 tablespoon honey

Parmesan Asparagus

  • 1 bunch thick asparagus, woody ends removed
  • 1/2 teaspoon EACH: garlic powder, dried basil, dried thyme
  • 2 tablespoons olive oil
  • 1/3 cup Parmesan cheese, freshly grated

Brown Sugar Pineapple Ham

  • 1 and 1/2 pounds Smoked Boneless Ham, OR 3 (7 ounces EACH) ham steaks (halved crosswise)
  • 1 can sliced pineapples (reserve the juice)
  • 1/4 cup light brown sugar, packed
  • 1/2 teaspoon Dijon mustard

Optional

  • 1/2 large baguette, sliced
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon Italian Seasoning
  • Fresh parsley, fresh lemon

INSTRUCTIONS

  • Prepare two extra large sheet pans by lining them with parchment paper or buttering both pans. Arrange the oven racks so that one rack is the second down from the top and the other oven rack is the second one up from the bottom. Preheat the oven to 425 degrees F.

Au Gratin Potatoes

  • Start with the potatoes. Scrub clean and then thinly slice (1/8th inch thick) all the potatoes. In a small saucepan over medium high heat, melt the butter. Briskly whisk in the flour and, whisking constantly, stir for 30 seconds. While whisking constantly, slowly add in the milk and whisk until smooth. Allow to thicken. Add in all of the seasonings. (Salt and pepper to taste; I alway end up adding another 1/2 teaspoon salt). Stir in the sliced potatoes and then cover and reduce the heat to medium low. Allow to cook for 10-15 minutes, stirring occasionally, or until potatoes are fork tender. If needed, add a few extra tablespoons of milk. Remove from the heat and stir in the cheddar cheese. 
  • Arrange the potatoes on 1/3 of a parchment covered (or buttered) sheet pan. Sprinkle 2 tablespoons Parmesan cheese over the potatoes. Place the rest of the potatoes on top and then sprinkle with the remaining 2 tablespoons Parmesan cheese.

Honey Butter Carrots & Parmesan Asparagus

  • Place the washed (completely dried) and peeled carrots on the sheet pan and drizzle with oil, salt and thyme (if desired). Toss to combine. Separate the carrots to one half of the sheet pan.
  • On the other side of the sheet pan add the asparagus (break off the woody ends). Pour the oil and seasonings over the asparagus and toss to coat.
  • Bake on the bottom rack for 10 minutes; stir veggies around, and bake for another 10-15 minutes or until the veggies are tender. Remove from the oven.
  • For the carrots: combine the butter and honey and melt in the microwave for 20-30 seconds. Pour over the carrots and toss to coat. For the asparagus: top with the Parmesan cheese and a squeeze of fresh lemon if desired.

Brown Sugar Pineapple Ham

  • Slice the ham into thick slices. Place on the parchment lined sheet pan next to the au gratin potatoes. Place a pineapple slice on top of each ham slice.
  • In a small bowl, whisk together 1 tablespoon of the juice from the canned pineapples, 1/4 cup brown sugar, and 1/2 teaspoon Dijon mustard. Whisk. Generously coat all of the ham with this mixture.
  • Bake the potatoes and ham on the top rack for 15-20 minutes or until potatoes are crisp and ham is thoroughly warmed through. Remove from the oven and add the baguette slices on the last 1/3 of the sheet pan.
  • Spread butter over each slice and sprinkle with the Italian seasoning. Cook for another 2-3 minutes or until the baguette is toasted and soft.
  • Remove from the oven and top the potatoes with fresh parsley if desired. Salt and pepper everything additionally to taste and enjoy immediately!
Mississippi-Mud-PotatoesCategoriesRecipes
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Mississippi Mud Potatoes

INGREDIENTS

6-7 cups potatoes, peeled and diced
2 cups cheddar cheese, grated
1 (1 lb) package bacon, cooked and crumbled
1 teaspoon garlic salt
1 cup mayonnaise
1/2 cup green onions, thinly sliced

PREPARATION

Preheat oven to 325°F.

In a 9×13-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated.

Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes. Enjoy!

loaded potatosCategoriesRecipes
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LOADED CHICKEN & POTATOES

INGREDIENTS:

470 gr. Of boneless chicken breasts, cut them into 1-inch cubes.8 medium red potatoes, peeled and cut them into 1/2″ cubes.

1/3 C.Of olive oil.

2 Tbsp.Of garlic powder.

2 Tbsp. Of hot sauce, you can add more if you like it so HOT.

1 Tbsp.Of paprika

.2 tsp.Of salt.

1 tsp.Of black pepper.

FOR THE TOPPING:

2 C.Of fiesta blend cheese.

1 C.Of diced green onion.

1 C.Of crumbled bacon.

DIRECTIONS:

Step 1: Preheat the oven to 400°F. And spray with a cooking spray the bottom of a 9.13′′ baking dish.

Step 2: Mix the olive oil, with salt, black pepper, garlic powder, paprika, and hot sauce together in a big bowl.

Step 3:Added the chicken and cubed potatoes and stir to coat them.

Step 4: Scoop the potatoes and chicken into the lined baking dish carefully.

Step 5: Bake for 55- to 60 minutes, stirring every 20 minutes, until fried, crispy, and browned on the outside.

Step 6: While the potatoes are cooking, fry the bacon, about half a pound.

Step 7: When completely baked, removed the potatoes and chicken from the oven.

Step 8: Placed the cheese, fried bacon, and green onion on top of the fried potatoes.

Step 9: After that, Placed the casserole back in the oven and cooked for another 5 minutes or until the cheese melted.

A fantastic warm and hearty weeknight meal, quick to cook and get on the table, enjoy it!!

roasted potatos and sausageCategoriesRecipes
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Roasted Sausage and Potatoes

yield: 8

prep time: 10 MINUTES 

cook time: 40 MINUTES 

total time: 50 MINUTES

Ingredients

  • ¾ cup white wine, dry
  • 12 links of Sweet Italian Sausage poked with a fork
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tsp basil
  • 1 tsp rosemary
  • 1 tsp thyme
  • 6 cloves minced garlic
  • 1 ½ pounds baby potatoes, halved
  • 1 onion sliced
  • 2 sliced red peppers
  • 1 tbsp Olive Oil

Instructions

FIRST STEP:

Preheat the oven to 425*

Place all ingredients, minus the sausage, into a large zip lock bag

FIRST STEP:

Seal the bag and shake so that all items are coated evenly

Dump the vegetables into a large roasting pan

SECOND STEP:

Spread evenly across the bottom of the pan

Place the sausage into the bag and shake to coat the links with the seasoned oil

THIRD STEP:

Place the coated sausages on top of the seasoned vegetables and place in preheated oven

Roast for 30 minutes

FOURTH STEP:

Remove pan from oven, gently stir the meat and the vegetables, add in the wine and return the pan to the oven

Roast for an additional 15 minutes