Archives for category: potatoes

Hollandaise Over Roasted Potatoes Recipe – great way to use fresh and simple ingredients: eggs, butter, lemon juice, and potatoes.

Check out these fresh chicken eggs we bought from Barreras Family Farm. They are so pretty!

free range chicken eggs

I used them with some fresh lemon juice and melted butter to make my favorite sauce: Hollandaise. Then I topped some roasted potatoes and enjoyed an excellent dish while I sat outside eating ALL ALONE. Major accomplishment around here. 🙂

So…. here’s what I did. Start the potatoes first and while they are in the oven, make the hollandaise.

Hollandaise Sauce over Roasted Potatoes Recipe

ROASTED POTATOES RECIPE

WHAT YOU NEED:

  • 10-12 small potatoes, cut into chunks
  • 2 Tbs. olive oil
  • 1-2 Tbs. chopped fresh parsley
  • 1 clove minced garlic
  • salt and pepper, to taste

WHAT YOU DO:

Preheat oven to 450ºF. Cover a baking sheet with foil and spray with non-stick cooking spray (or mist with olive oil).

Gently toss all ingredients in a mixing bowl. Spread evenly on baking sheet,.

Bake for 40 minutes or so, until potatoes start to get golden brown on the outside, and remove from oven.

HOLLANDAISE SAUCE:

While potatoes are roasting, make the sauce. 

WHAT YOU NEED:

  • 4 egg yolks
  • 1-2 Tbs. fresh squeezed lemon juice
  • 1/2 c. melted butter
  • cayenne pepper, to taste
  • salt, to taste

WHAT YOU DO:

In a stainless steel mixing bowl whisk egg yolks and lemon juice until thick and doubled in volume. Here’s a tip for keeping the bowl from sliding around while you whisk.

Place bowl on a pot of barely simmering water (or double boiler) and whisk. Don’t let the water actually touch the bowl, and avoid getting the water too hot because the yolks will scramble.

As you continually whisk, slowly drizzle in the melted butter, just a few drops at a time. If you add the butter too fast it will coalesce the fat, which will make the sauce separate. Trust me, been there done that. 😉

Continue whisking until desired thickness is reached. Add a pinch of salt and a pinch of cayenne, to taste. If needed, add more lemon juice. Hold warm until ready to serve. If sauce gets too thick you can add hot water a few drops at a time and whisk.

Here’s some great information on making hollandaise, with lots of science-y information behind a good hollandaise and what to do if your sauce breaks or curdles:

https://stellaculinary.com/content/how-make-hollandaise-french-mother-sauce

 

You might also enjoy: Whole Roasted Chicken in a Slow Cooker Recipe

Awesome slow cooker recipe - Whole Roasted Chicken - just rub some spices on, throw in some onions, and set your Crock Pot

 

Here’s a fun and easy muffin-tin recipe: mix up frozen hash browns with some cheese and melted butter, then bake.

Cheesy Hash Brown Cups- Easy Muffin Tin Recipe

WHAT YOU NEED:

  • 16 oz. frozen shredded hash browns (I used a package that had onions, and green and red peppers mixed in)
  • 4 Tbs. melted butter
  • 1 c. shredded cheddar cheese
  • 1/2 tsp. coarse salt
  • optional add-ins: crumbled bacon bits, cubed ham, sliced mushrooms, etc.

WHAT YOU DO:

Preheat oven to 400°F. Grease muffin tin (or spray with nonstick spray).

Mix all ingredients in a bowl then spoon into muffin pan.

Bake for 30-40 minutes until crispy around the edges, remove from oven, and serve.

Muffin Tin

Cheesy Hash Brown Cups in a Muffin Tin

 

 

IMG_20160302_221704_159000

One-Pot Beef and Guinness Stew Recipe

Easy freezer-friendly beef stew. Perfect for St. Patrick’s Day or anytime you crave warm comfort food. Just start everything in a dutch oven or heavy pot on the stove, and transfer the whole thing to the oven.

WHAT YOU NEED:

  • 4 lbs. beef chuck, cut into 1-inch cubes
  • 1/4 c. flour
  • 12 oz. tomato paste
  • 2 1/2 lbs. small potatoes (I used a mixture of red and yellow), cut into chunks
  • 2 white onions, diced
  • 32 oz. beef broth
  • Irish stout beer – I used one 11-oz. bottle of Guinness Extra Stout
  • 10 garlic cloves, minced
  • Coarse salt and ground pepper, for seasoning
  • 16 oz. frozen baby peas, thawed

WHAT YOU DO:

Preheat oven to 350ºF.

In a heavy pot or dutch oven (5-quart size or so) on the stovetop, toss beef with flour and stir in tomato paste. Add potatoes, onions, broth, beer, and garlic. Season with salt and pepper. Cover, and bring to a boil over medium heat, occasionally.

Cover with lid and place pot in oven. Cook until meat is fork-tender, approximately 2 1/2 to 3 hours. Stir in peas, then season with additional salt and pepper to taste.

TO FREEZE: Prepare according to recipe. Cool, then divide into a few containers, label, and freeze up to 3 months. Thaw, reheat, and serve.

adapted from marthastewart.com

 

Easy Homemade Gravy Recipe

Simple Gravy - perfect for Thanksgiving, Christmas, or any comfort food recipe

WHAT YOU NEED:

  • 3 Tbs butter, cut into small pieces
  • 3 Tbs all-purpose flour
  • 3 c. turkey or chicken stock (I thawed some of my homemade chicken stock for this recipe)
  • A dash of poultry seasoning (or your own combination of thyme, sage, marjoram, rosemary, black pepper, and/or nutmeg)
  • Salt and pepper
  • Optional garnish: chopped flat leaf parsley

WHAT YOU DO:

In a saucepan over medium heat, melt butter and sprinkle with flour. Let bubble for 30 seconds. Slowly whisk in the stock until smooth.

Bring to a simmer, add poultry seasoning, salt, and pepper. Cook for 2-3 minutes, until thickened.

Garnish with parsley (optional) and serve.

recipe adapted from RachaelRay.com

wire whisk

Herbed Mashed Potatoes Recipe

Herbed Mashed Potatoes Recipe - Yukon gold potatoes with half and half and butter - So easy and super delicious

WHAT YOU NEED:

  • 4 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
  • coarse salt
  • 1 3/4 cups half-and-half
  • 4 Tbs (1/2 stick) butter
  • 2 Tbs chopped fresh parsley, plus more for garnish
  • 2 Tbs chopped fresh chives, plus more for garnish

WHAT YOU DO:

Place potatoes in a large pot; cover with cold water by 1 inch, and add 1 tsp salt.

Bring to a boil; reduce heat to medium-low, and simmer until potatoes are tender, 15-18 minutes. Drain; return potatoes to pot.

Stir potatoes over medium heat until dry (a film of starch will form on bottom of pot), about 1 minute. Remove from heat.

In a small saucepan, combine half-and-half and butter; bring to a simmer over medium heat. Pour half of hot liquid over potatoes. Mash just until smooth, adding more liquid to reach desired consistency. Stir in parsley and chives; season with salt. Garnish with more herbs.

MAKE-AHEAD OPTION: Prepare mashed potatoes without herbs, up to 1 day ahead; and refrigerate. Reheat in a bowl set over a pot of simmering water, then stir in herbs.

recipe adapted from MarthaStewart.com

I am pretty excited about Thanksgiving, you guys. The past few years when we have hosted I cheated and ordered pre-made meals from our local grocery store (gasp!). LOL. This year I am going all homemade. Well, except for the pumpkin pies. I plan on making frozen ones and throwing Cool Whip on top. Baby steps, right?!?

Here’s what I came up with.

The menu…

Thanksgiving 2015 Menu

My shopping list…

grocery list THANKSGIVING 2015

Here are the recipes:

Stuffed Turkey Breast wrapped with bacon. Because, well, bacon.

Stuffed Turkey Breast Wrapped in Bacon - baked on top of harvest vegetables

Herbed Mashed Potatoes. You can start these ahead of time on the day before Thanksgiving. Herbed Mashed Potatoes Recipe - Yukon gold potatoes with half and half and butter - So easy and super delicious

Homemade Gravy. I used some of the homemade chicken stock I stashed in the freezer.

Simple Gravy - perfect for Thanksgiving, Christmas, or any comfort food recipe

Simple Stuffing with white wine. You can dry the bread cubes and cook the veggies a day in advance.

Simple Stuffing Recipe - so easy but so delicious

Green Bean Casserole. A Thanksgiving tradition. I am going with old school canned soup and canned green beans. Don’t judge. 🙂

Pumpkin pie and whipped topping. Straight out of the freezer section. After all of the other recipes I don’t want to think about baking pies. Did you know you can order pumpkin pies online from Amazon? For the low low price of $55 or so. Um, yikes.

Schott Zwiesel Tritan Crystal Glass Stemware Forte Collection

personalized napkins

Lenox French Perle Tidbit

Gotta love Crock Pot recipes! Here’s one for CHEESY BACON HASHBROWNS. It’s basically the best. EVER. You just mix everything in your slow cooker and let it do its thing.

Crock Pot Cheesy Bacon HashbrownsWHAT YOU NEED:

  • 1 pkg, partially thawed, frozen shredded hashbrowns (usually they come in bags of approx. 1 lbs. or 2-ish lbs.)
  • 16 oz sour cream
  • 1 can cream of chicken soup (don’t add water)
  • 8 oz shredded sharp cheddar cheese + extra if you want any for a topping
  • 1/4 c milk
  • 1/2 white onion, chopped
  • 1/2 stick butter, softened
  • 1/8 tsp garlic salt
  • 3 oz cooked bacon bits + extra if you want any for a topping

WHAT YOU DO:

Spray slow cooker with non-stick cooking spray, or line with a crock pot liner. After making this for Thanksgiving yesterday, I would recommend splurging on the liner. We sprayed the crock pot with Pam but still ended up with a crusty mess. 😉

Add all ingredients to the slow cooker, then mix everything together.

Cover and cook on HIGH for 3 hours, stirring occasionally. Optional: before serving sprinkle with additional cheese and/or bacon bits.

recipe adapted from thefrugalgirls

Slow Cooker liners for Crock Pot recipes

Crock-Pot Programmable Cook and Carry Slow Cooker

OMG you guys — this might be my most favorite potato recipe EVER. I used potatoes from our garden and topped it with chives from our herb pots. It reminded me of a delicious mustard potato salad, but it has no mayonnaise! It’s a “clean eating” recipe and has just a few simple ingredients. Here’s what I ended up with:

Clean Eating Lemony Dill Mustard Smashed Potatoes - my absolutely new FAVE recipe. I used 'taters from our garden and topped it with fresh chives. Lemony and dill mustard-y.
recipe adapted from “Tosca Reno’s Eat Clean Cookbook

Clean Eating Lemony Dill Mustard Smashed Potatoes

WHAT YOU NEED:

  • 3 lbs. potatoes, peeled and cut into chunks
  • 1/4 c. extra virgin olive oil
  • 2 Tbsp. dill mustard
  • juice from 1/2 of a lemon
  • 1 tsp. sea salt
  • chives, chopped (just a sprinkle for topping)

WHAT YOU DO:

Boil potatoes until “fork tender” (approximately 20 mins or so).

Drain then place on low heat to dry potatoes, shaking the pan frequently to prevent burning.

Keeping the potatoes on the stove, add the rest of the ingredients. Use a large wooden spoon to smash everything together, then serve. Garnish with chives.

recipebookandmore.wordpress.com

Need more potato recipes?

Not your Mama’s pork chops and potatoes: 3 ingredient cheesy ranch pork chops served with lemony dill mustard smashed potatoes, and corn on the cob with “corn dog” holders:

Not your Mama's pork chops and mashed potatoes - put a spin on this comfort food with cheesy ranch slow cooker pork chops and lemony dill mustard smashed potatoes.

Cheesy Pork Chops and Potatoes

Our daughter loves helping find potatoes as I dig them up from our garden (and picking out worms from the dirt to keep in a container for close observation of their “wormy party” as we work, ha).

Here’s a freezer recipe I made with some of our garden veggies: Cheesy Pork Chops & Potatoes. It has only 5 ingredients but has a great cheesy, potato-y flavor. It’s one of my favorites! I served these with a side of cilantro-lime rice (another one of my freezer-friendly favorites).

Cheesy Pork Chops and Potatoes - includes freezer instructions - make 2 and freeze the extra. Only 5 ingredients but SO tender and delicious.

recipe adapted from thismomsheart.com

WHAT YOU NEED:

  • 5 pork chops (more if you use thin sliced chops)
  • 2 potatoes, thinly sliced
  • 1 can cheddar cheese soup
  • 1 c. milk
  • 1 c. chopped onion
  • salt and pepper

WHAT YOU DO:

If freezing – in a gallon-size freezer bag, mix cheddar cheese soup and milk. Add onion and potato. Season both sides of pork chops with salt and pepper then place in the bag. Label with a permanent marker and store in the freezer. To prepare, thaw overnight in the fridge. Pour into a 9×13 casserole dish and bake at 400F for 45-60 mins (or until potatoes are soft) and chops are cooked through.

If preparing right away – in a small mixing bowl, mix cheese soup and milk. Add onion. Season both sides of pork chops with salt and pepper, then place in a 9×13 baking dish. Pour approximately 1/3 of the cheese mixture on the pork chops. Then layer potato slices on top, and pour the remaining sauce on top. Bake at 400F for 45-60 mins (or until potatoes are soft) and chops are cooked through.

Optional: Serve with a side of cilantro-lime rice (also freezer friendly!)

As you can tell from this blog, I looove me some freezer meals. Our basement freezer was almost empty (gasp!) so I made 10 freezer-friendly recipes to stash away for our weekend meals. It took A LOT of time, but I figured it was worth it since I could buy everything at once, make a big mess in the kitchen at once, and then not have to worry about weekend meals for a long time.

Don’t have a lot of room in your freezer? You could always give some of these to families with a new baby, someone who’s having surgery, or even invite some friends over for a prep party. Split up the ingredients so everyone buys what you need, then make a day of making all the recipes (optional: add some wine to your shopping list! 🙂 )

 

shop once make 10 freezer recipes: includes a giant list of all the supplies and ingredients you need. Makes 2 lasagnas, 2 fiesta chicken, 3 brats & kraut casseroles, buffalo ranch chicken, 15 individ burritos, cheesy ranch pork chops, 3 chicken taco soup, 5 loaded baked potato soup, 3 chili, and 2 meatloaves.

Here are the 10 recipes I made (and qty of batches I ended up with):

Creamy Onion Lasagna (2)

Fiesta Chicken (2)

Turkey Bratwurst & Sauerkraut Casserole (3)

Buffalo Ranch Chicken (1)

Individual Cheesy Bean & Turkey Burritos (15)

Cheesy Ranch Pork Chops (1)

Chicken Taco Soup (3)

Loaded Baked Potato Soup (5)

Best Ever “No Recipe” Recipe Chili (3)

Mother-in-Law’s Famous Meatloaf (2)

And here’s the ginormous list of ingredients and supplies I needed.

First I stopped at the dollar store and stocked up on freezer bags, foil pans for the casseroles, spices like chili powder, and a few canned veggies like corn, beans, and tomatoes. Then I went to the grocery store to finish up the rest of my shopping list.

10 Freezer Meal Shopping List

  • Servings: -
  • Time: -
  • Difficulty: -
  • Print

DAIRY
16 oz cottage cheese
16 oz French onion dip
3 packages of cream cheese
6 c. shredded cheddar cheese
4 c. shredded Swiss cheese
4 c. shredded mozzarella cheese
1 1/3 c. milk
1 1/2 c. cream
2 sticks butter
6 eggs
SPICES/SEASONING
Kosher salt
chili powder
garlic powder
1 packet taco seasoning
2 envelopes dry Ranch dressing mix
cornstarch, if needed, to thicken soup

 

PRODUCE
minced garlic in a jar
4 cloves garlic (or just used minced jar)
2 onions
1 bunch green onions
7 large potatoes

 

MEATS
1 lb. ground turkey
2 lbs ground beef
5 turkey bratwursts
4-6 pork chops
approx 4-6 lbs. chicken breasts

 

BOXED PASTA
4 c. uncooked penne pasta
2 pkg no-boil lasagna noodles

 

CANNED GOODS
2 large jars (45 oz each) pasta sauce
1 can corn
1 can diced tomatoes
4 or 5 cans of tomatoes for chili (various types: stewed, diced, chopped, Italian-style, etc)
2 cans black beans
1 can pinto beans
1 can refried beans
3 or 4 cans of beans for chili (variety of black beans, kidney beans, chili beans, red beans, etc)
1 can enchilada sauce
1 can green enchilada sauce
16 oz sauerkraut, drained
1 can (10-12 oz) chicken breast
2 jars (approx 16 oz ea) of salsa

 

SOUPS
2 cans condensed cream of mushroom soup
4 cans Cheddar Cheese soup
1 can cream of chicken soup
11 c. chicken broth (or bouillon cubes to make broth)
2 envelopes onion soup mix

 

FOR STORING/FREEZING/LABELING
permanent marker
two 9×13 foil pans
three 8-in square foil pans
freezer-safe soup containers (I used 11 alltogether)
paper towels (I used 15 individual paper towels to wrap burritos),
roll of heavy duty foil
pop-up foil wrappers (for individual burritos) OR just use roll of heavy duty foil
gallon freezer bags (I used 20 alltogether)
jumbo 2.5 gal storage bags (I used 3 alltogether)

 

CONDIMENTS
2 Tbs. spicy brown mustard
2 Tbs. yellow mustard
12 oz bottle Frank’s Red Hot Buffalo Wing sauce
1/2 c. ketchup

 

MISC
16 crushed saltines
15-20 flour tortillas (8-inch)
slow cooker liners

 

OPTIONAL IDEAS… for when you eat the recipes, so I wait to buy these (or get the non-perishables now and the fresh items later):
Individual burrito toppings: black olives, lettuce, sour cream, salsa, lettuce, shredded cheese, tomatoes
For chili: bread bowls, toppings such as sour cream, crackers, shredded cheese, Fritos/corn chips
For loaded baked potato soup: bread bowls, toppings such as bacon bits, sour cream, crackers, shredded cheese, chives
For buffalo chicken sandwiches: buns, toppings such as provolone cheese, onions, lettuce, tomatoes, Ranch dressing, feta, blue cheese. For buffalo chicken salads: shredded lettuce, Ranch dressing, onions, tomatoes, feta, blue cheese.
Toppings for chicken taco soup: shredded cheese, tortilla chips, hot sauce, sour cream, avocado

recipebookandmore.wordpress.com

 

I split the preparations into two groups. The first day I made:

The second day I made:

 

Shop once, make tons of awesome freezer meals. Great variety of lasagna, soups, individual burritos, casseroles, chicken, pork chops, and more.

Have any questions, comments, or suggestions? Feel free to let me know! This was a big project and I’m sure I left out something or need to tweak some instructions, etc! 🙂

Want more freezer inspiration? Here are some other make-ahead recipes:

Individual Spinach Lasagna Roll-Ups

Braided Pepperoni Pizza

Cilantro-Lime Rice

Lemon Pepper Chicken

Greek Marinated Chicken

Ceddar Ranch Chicken

Ranch Parmesan Chicken

Crock Pot Garlic Ranch Chicken

Crock Pot Chicken Teriyaki

Kickin’ Buffalo Lime Chicken

Crock Pot Citrus Chicken

Crock Pot Garlicky Goodness Honey Mustard Chicken

Cream Cheese Banana Nut Bread

Chocolate Zucchini Bread

French Onion Crusted Pork Chops

Cheesy Pork Chops and Potatoes

3-Ingredient Slow Cooker Ranch Pork Chops

3-Ingredient Cheesy Ranch Pork Chops