garlic

Garlic Butter Herb Steak Bites with Potatoes

8:38 AM

 




Garlic Butter Herb Steak Bites with Potatoes


1 tablespoon olive oil

2 tablespoons butter divided

1pound Yukon gold potatoes sliced about 1/2 inch in thickness

3 garlic cloves minced

1 teaspoon thyme chopped

1 teaspoon rosemary chopped

1 teaspoon oregano chopped

1 1/4 pounds sirloin steak, cut into one inch cubes

Salt and pepper


Heat a large cast iron skillet over medium high heat and add olive oil and butter, potatoes, garlic, thyme, rosemary, and oregano. Cook for about 3 minutes, stir and cook an additional 3 minutes or until fork tender. Remove and set aside on a plate. Turn the skillet to high heat. Add the 1 tablespoon butter and steak bites. Let the steak sear for a minute and then continue to stir the steak until they are golden brown. Top the steak with fresh chopped herbs.

Green Onions

Farm-Style Sausage Bake

9:11 AM




Farm-Style Sausage Bake


6 medium potatoes (about 2 pounds), peeled and cubed

3/4 cup milk

2 tablespoons butter

3 to 4 green onions, sliced

2 garlic cloves, minced

2 egg yolks

Dash each pepper and ground nutmeg

1 pound smoked sausage, sliced

1/2 cup cubed part-skim mozzarella cheese

2 tablespoons grated Parmesan cheese

2 tablespoons dried parsley flakes

1 teaspoon dried thyme or rubbed sage


Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer 15-20 minutes or until tender. Preheat oven to 400°. Drain potatoes and transfer to a large bowl; mash potatoes. Beat in milk, butter, green onions, garlic, egg yolks, pepper and nutmeg until light and fluffy. Stir in sausage, cheeses and parsley. Spoon into a greased 2-qt. baking dish. Sprinkle with thyme. Bake, uncovered, 30 minutes or until a thermometer reads 160°.


Bacon

Bacon Pot Pie

8:00 AM



Bacon Pot Pie

1 pkg. ready made pie crust
2 medium red potatoes, chopped
1 tablespoon water
2 tablespoons butter
3 tablespoons all-purpose flour
2 cups 2% milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1 pound bacon strips, cooked and crumbled
1 medium onion, chopped
1 cup chopped fresh or frozen broccoli, thawed
1 cup shredded cheddar cheese

Preheat oven to 375°. In a microwave-safe bowl, combine potatoes and water; microwave, covered, on high until tender, 4-5 minutes. Cool; drain. In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk, garlic powder and pepper. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until thickened. Cool and set aside. Line a 9-in. deep-dish pie plate with one of the shells. Trim even with rim. Place potatoes in crust. Top with bacon, onion, broccoli and cheese. Pour sauce over top. Place second shell over filling. Trim, seal and flute edge. Cut slits in top. Place on a baking sheet. Bake until crust is golden brown and filling is bubbly, 50-60 minutes. Let stand 10 minutes before serving.

Chicken Stock

Melting Potatoes

8:00 AM



Melting Potatoes

4 russet potatoes
Kosher salt and freshly cracked black pepper 
2 tablespoons vegetable oil 
10 tablespoons unsalted butter
1 cup low-sodium chicken broth 
2 sprigs fresh rosemary or thyme
2 cloves garlic
Flaky salt, to garnish 

Preheat the oven to 400 degrees F. Peel the potatoes and slice off the ends. Cut into 1-inch slices. Season both sides of the potatoes generously with kosher salt and pepper. Heat a cast-iron skillet (or other heavy-duty, ovenproof skillet) over medium-high heat. Add the oil and 4 tablespoons of the butter. Sear the potatoes on one side until golden brown, about 4 minutes. Flip the potatoes and add the broth, rosemary or thyme, and garlic. Cut the remaining 6 tablespoons butter into cubes and scatter on top of the potatoes. Transfer the skillet to the oven and cook until fork-tender, about 30 minutes. Garnish with flaky salt and spoon the pan sauce all over the potatoes.

Chives

Mashed Potato Puffs

8:51 AM



Mashed Potato Puffs 

2 cups mashed potatoes
2 large eggs
3/4 cup grated cheese plus more for topping
2 tbsp. chives, minced
1/2 cup sausage crumbles 
1 clove minced garlic
salt and pepper to taste 

Heat oven to 400. Spray the cups of a mini muffin pan with non-stick spray or coat with olive oil. Mix together, mashed potatoes, eggs, cheese, chives, sausage, garlic, salt and pepper. Top with additional shredded cheese. Bake for about 25 minutes, or until the potato puffs are set and golden. Let cool and then remove from pan. (About 24 mini muffin puffs)

Crock-pot

Crock-Pot Potato Soup

11:00 AM



Crock-Pot Potato Soup

2 large onions, chopped
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups water, divided
4 cups chicken broth
2 medium potatoes, peeled and diced
1-1/2 cups mashed potato flakes
1/2 pound sliced bacon, cooked and crumbled
3/4 teaspoon pepper
1/2 teaspoon salt
1/2 teaspoon dried basil
1/8 teaspoon dried thyme
1 cup half-and-half cream
1/2 cup shredded cheddar cheese
2 green onions, sliced

In a large skillet, saute onions in butter until tender. Stir in flour. Gradually stir in 1 cup water. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a 5-qt. slow cooker.
Add the broth, potatoes, potato flakes, bacon, pepper, salt, basil, thyme and remaining water. Cover and cook on low for 6-8 hours or until potatoes are tender. Stir in cream; heat through. Garnish with cheese and green onions. About 10 servings.



Lisa Moore

Ranch Potato Casserole

3:53 PM

This was a delicious take on regular baked potatoes. I didn't bother to boil the potatoes first, and they still turned out delicious. I also used breadcrumbs instead of cornflakes because that's what I had on hand. Throw in some chicken, and you have a complete meal. 

Ranch Potato Casserole

 6 to 8 medium red potatoes (about 2 to 2-1/2 pounds), peeled and quarterered
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup bacon bits or crumbled cooked bacon
2 tablespoons minced fresh parsley
1 cup (4 ounces) shredded cheddar cheese

 TOPPING:
1/2 cup (2 ounces) shredded cheddar cheese
2 cups coarsely crushed cornflakes
1/4 cup butter, melted
Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-20 minutes. Drain.
Combine the sour cream, dressing, bacon, parsley and 1 cup cheese. Place potatoes in a greased 13x9-in. baking dish. Pour sour cream mixture over potatoes and gently toss. Top with 1/2 cup of cheese. Combine cornflakes and butter; sprinkle over top. Bake at 350° for 40-45 minutes.