Tag Archives: potatoes

IMG_1727

Twice Baked Ranch Potatoes

I don’t know how things are at your house, but at my house my children could drink ranch salad dressing.

IMG_1724

They also love twice baked potatoes.

IMG_1727

So I figured, why not combine the two!

IMG_1730

The result was nothing sort of incredible!

Twice Baked Ranch Potatoes
 
Prep time
Cook time
Total time
 
Twice Baked Ranch Potatoes
Author:
Serves: 5-6
Ingredients
  • 5-6 russet potatoes, baking sized
  • 4 tablespoons butter
  • ½ cup sour cream
  • ½ cup shredded cheese, plus more for topping
  • 2 tablespoons powered ranch dressing mix
  • milk to thin if needed
  • salt and pepper
Instructions
  1. Preheat oven to 450 degrees.
  2. Scrub the potatoes and place in the oven.  Cook for about 45 mins or until fork tender. Remove from oven and let cool slightly.
  3. Slice each potato in half lengthwise and scoop the inside out into a bowl, being careful to leave a thin layer of potato in the skin and not puncture a hole in it. (Note: I like to cook up 6 potatoes, but only end up stuffing 5 of the potato skins so they are extra full!)
  4. To the potato pulp in the bowl, add the the butter, sour cream, cheese, and ranch dressing mix. Give it a good mash with a potato masher or if you want it really fine you can use a hand mixer. Season with salt and pepper
  5. Scoop the mixture back into the potato skins and top with a little more cheese.  Place on a cookie sheet and put back in the oven until the cheese on top is melted and the potatoes are warmed thru.
  6. Eat!

IMG_0467

{Slow Cooker} Potato Broccoli Cheese Soup

Is your life as crazy as mine?  I bet it is.  Between being a single mom to three munchkins, trying to start a new business, baseball, softball, gymnastics, girl scouts, church, yada, yada, yada…..Sound familiar???

We are all super busy and that’s why we all love slow cooker recipes!

My three kids loved this, even my four year old who only eats maple cream of wheat, jelly sandwiches, and chocolate milk.

First things first!  Haul out that slow cooker and plug it in!

IMG_0454

Then peel the potatoes and chunk them up.  Add in the broccoli, milk (I used unsweetened almond milk), veggie stock, some salt.  Set it and forget it. Give it  stir every once in a while if you are home, if you are not home don’t give it stir.  Either way it will be fine.

IMG_0455

When the vegetables are tender, place everything in the blender and give it whirl.

(Side note: If you use almond milk like I did the soup might look curdled, but just blend it up and it will turn out great! If you used regular milk, forget I said anything.)

Pour the soup back into the crock pot.

IMG_0457

Chop up some broccoli pretty fine and add it to the soup.

IMG_0459

Next up grated cheddar cheese!!! Yum.

Give the soup another 15 minutes or so to melt the cheese and soften the chopped broccoli a little bit.

IMG_0472

Enjoy!

5.0 from 1 reviews
{Slow Cooker} Potato Broccoli Cheese Soup
 
Prep time
Cook time
Total time
 
{Slow Cooker} Potato Broccoli Cheese Soup
Author:
Serves: 4
Ingredients
  • 2 pounds yukon gold potatoes
  • ¾ pound broccoli
  • 1 leek, sliced lengthwise and chopped
  • 2 cans vegetable stock
  • 2 cups of milk (almond, soy, cow)
  • 8 oz cheddar cheese, shredded
  • salt and pepper
Instructions
  1. Peel and chop the potatoes, add to the slow cooker.  Chop the broccoli and add to the slow cooker, reserving about ⅓ of it. Add the vegetable stock, milk, and some salt.  Cook on low for 8-9 hours, or on high 4-6 hours.
  2. Once vegetables are tender, place everything in a blender and blend it up.
  3. Pour back into slow cooker.  Chop remaining broccoli very small and add to the soup.  Stir in the grated cheese. Let cook for 15 more minutes to melt the cheese and soften the chopped broccoli.
  4. Eat!

Calories per serving: 470 (but you could easily cut the cheese in half without sacrificing much flavor and save 115 calories per serving)

IMG_9116

Potato Soup

When I was growing up my friend Kristi’s mom made the best potato soup ever! (Hi Sheryl!!!)

IMG_9113

I had a hunkering for this soup the other day and she was kind enough to share the recipe with me and in turn allow me to share it with all of you!

Although Kristi now lives on the other side of the country, when I eat this soup I am transported back to high school and hanging out in her kitchen with her family.

IMG_9117

Enough down memory lane!  Back to the soup!  It is perfect for a winter day.  The creamy potatoes make it very filling, and it is lighter than most potato soups out there as it uses evaporated milk instead of cream.  Top it with some cheese, green onions, and bacon and you will be coming back for more!

I guarantee it!

Potato Soup
 
Prep time
Cook time
Total time
 
Potato Soup
Author:
Serves: 6-8
Ingredients
  • 2 tablespoons butter
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 4 russet potatoes, peeled and chopped
  • 2 cans chicken or vegetable stock
  • 2 cups water
  • 1 teaspoon dried thyme
  • 2 green onions, sliced
  • 1 cup shredded carrots
  • 3 tablespoons flour
  • 1 can evaporated milk
  • salt and pepper to taste
Instructions
  1. In a large soup pot, melt the butter over medium high heat.  Cook the onion and celery until soft.
  2. Add in the potatoes, stock, and water.  Cook until the potatoes are soft. Once the potatoes are soft, mash them up in the pot with a potato masher.  There should be no more big chunks.
  3. Add in the green onions, carrots, and thyme and cook for 5 minutes.
  4. Mix the flour with ½ cup of water and add to the soup all at once.  Continue cooking the soup until thickened.  Add in the evaporated milk.
  5. If desired top each serving with shredded cheese, sliced green onion, and crumbled bacon.
  6. Eat!.

IMG_8966

Lemon Potatoes

Way back in the day I used to date a Greek guy.  Alas, the guy didn’t stick around but his mother’s lemon potatoes did!  I love these as a side dish to any dinner.
(I’ve even been known to eat them cold out of the fridge. Please don’t tell on me.)

IMG_8965

It doesn’t get any better than a plate of lemon potatoes straight from the oven.

4.0 from 1 reviews
Lemon Potatoes
 
Prep time
Cook time
Total time
 
Lemon Potatoes
Author:
Serves: 6
Ingredients
  • 4-6 russet potatoes, peeled and cubed (enough to cover the bottom of a 9x13 baking dish)
  • ⅓ cup extra virgin olive oil
  • ¾ cup of lemon juice
  • zest of 2 lemons
  • 4 cloves of garlic, grated
  • 1 tablespoon dried basil
  • salt and pepper
Instructions
  1. Preheat oven to 400 degrees.
  2. Place the potatoes in a 9x13 baking dish.  In a bowl mix together the rest of the ingredients.  Pour over the potatoes and toss. It might seem like a lot of liquid, but the potatoes will absorb it.
  3. Bake for 30 minutes, tossing the potatoes around a few times while baking, until fork tender.
  4. Eat!

IMG_7464

Potato Flautas

So yeah.  Me and mexican food?  We go way back.  I love mexican food and could eat it it for every meal. Burritos?  Check.  Tacos?  Check. Enchiladas?  Check.  You see I don’t eat meat but I love flautas and taquitos but most fast food and sit down restaurants don’t normally have a vegetarian version of their flautas.  One way to fix this problem?  Make them myself.  They are really simple too.The only difference between flautas and taquitos?  Flautas are made with flour tortillas and taquitos are made with corn tortillas.  So just switch out your tortillas for this recipe and you will have taquitos.

IMG_7405

Start by cooking up some onion and garlic in some olive oil.

IMG_7409

Add in your peeled and diced potatoes and a whole packet of taco seasoning.

IMG_7431

Cover and let cook until the potatoes are very tender.

IMG_7436IMG_7440

Then get your tortillas, place some potato filling down the middle, and roll them up.

IMG_7442

Keep going until either: a-you run out of tortillas or b-you run out of filling.  Stick a toothpick straight thru the center of each one to keep them together in the oil.

IMG_7456

Fry them up until they are golden brown.

IMG_7458

Sooo good.

IMG_7462

Serve with sour cream, guacamole, salsa, and some shredded cheese.

Potato Flautas
 
Prep time
Cook time
Total time
 
Potato Flautas
Author:
Serves: 4
Ingredients
  • 1 tablespoon extra virgin olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced or grated
  • 5-6 russet potatoes, peeled and diced
  • 1 package taco seasoning
  • 8-12 8 inch flour tortillas
  • vegetable oil for frying
  • sour cream, salsa, guacamole, shredded cheese for serving
Instructions
  1. In a large skillet over medium high heat saute the onion and garlic in the olive oil until the onion starts to soften.  Add in the potatoes and taco seasoning.  Give a good stir and cook covered over medium heat until the potatoes are very tender.
  2. Fill a another large skillet with vegetable oil.  Preheat oil over medium heat.
  3. Place ⅓ cup of potato filling down the center of each tortilla.  Roll up and secure with a toothpick.
  4. Fry until golden brown on all sides. Drain well.
  5. Serve with salsa, shredded cheese, guacamole, and sour cream.
  6. Eat!

Recipe tip:  One way to tell is your oil is hot enough is to stick the handle of a wooden spoon in it.  If bubbles rise up around the wood, then the oil is hot enough.

IMG_5696

Salt and Vinegar Potatoes

If you haven’t noticed already, I love tart and sour things.  Fish and chips?  Give me the vinegar over the tarter sauce any day. Any time you get lemon as a garnish at a restaurant? You better bet that lemon is going all over my food. These salt and vinegar potatoes are right up my ally.  They are an easy side dish to really any dinner and another pinterest win!

IMG_5648

Start with come potatoes.  I used yukon golds for this. Scrub them really well.

IMG_5652

Slice them up.

Continue reading

IMG_7053

Browned Butter Crock Pot Mashed Potatoes

So, have you all seen the recipes floating around pinterest for crock pot mashed potatoes?  And ever wondered if it really worked?  Well, I’m here to tell you that it does and they are wonderful.  Plus, add browned butter to anything and you’ve got instant greatness!  The set it and forget method is great for Thanksgiving when you have a million other things going on in your oven and on your stove. These are not a pinterest fail.

IMG_7004

I always peel my potatoes and then rinse them off.

IMG_7005

Chop them up into one inch cubes.

IMG_7011

Add to the potatoes, browned butter, and some chicken or vegetable broth to the crock pot.  Set it and forget it.  4-5 hours on high or 8 hours on low.

IMG_7058

The potatoes are so soft they almost just mash up by stirring them around.  I added 4 oz of cream cheese and some salt and that was it!  Another Thanksgiving side simplified!

Browned Butter Crock Pot Mashed Potatoes
 
Prep time
Cook time
Total time
 
Browned Butter Crock Pot Mashed Potatoes
Author:
Serves: 8-12
Ingredients
  • 5 lbs russet potatoes, peeled and cubed
  • 1 stick of butter
  • 1 can chicken or vegetable stock
  • 4 oz cream cheese, cubed
  • salt to taste
Instructions
  1. Place your stick of butter in a small saucepan over medium heat.  Let it melt, then it start to foam like crazy, and then it will take on a nutty aroma.  Once the foam dies down the butter will be a darker color.  Do not walk away from your butter while its browning.  It will go from browned to burned in 2 seconds flat.
  2. Add the potatoes, stock, and browned butter to the crock pot.  Cook on high for 4-5 hours or on low for 8 hours.
  3. When the potatoes are tender add in the cream cheese and mash with a potato masher or beat with a hand mixer.  Salt to taste.
  4. Eat!

IMG_6050

Spicy Potato Salad

Spicy Potato Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 6-8
Ingredients
  • 3-4 pounds peeled potatoes cut into bite sized pieces
  • ½-3/4 cup mayo
  • 2-3 tablespoons yellow mustard
  • 2-3 tablespoons Franks hot sauce
  • ½ of a medium yellow onion, grated
  • Salt and pepper to taste
Instructions
  1. Place the potatoes in a pot and cover with cool water. Bring to a boil and cook until the potatoes are tender, about 12-15 minutes. When then are cooked drain well and cool.
  2. While potatoes are cooking, in a serving bowl mix together the grated onion, mayo, mustard, hot sauce, and salt and pepper to taste. Fold in the potatoes.
  3. Top with sliced green onions.
  4. Eat!

So I know it’s November and not really potato salad season, but this recipe is too good to not share. Plus, it’s Veteran’s day today. People still barbecue for that right? I still have lots of sunshine where I live, but you could always just dust the snow off of the grill :)
So back to the potato salad. I have members of my family that don’t like eggs (I know shocker right?), and this potato salad is perfect for them since there are no eggs in it.
IMG_5996
Start with about 3-4 pounds of potatoes. I used russets because that is what I had on hand but really any potato will do.
IMG_5998
Peel them up. A tip for peeling: I place a couple of paper towels on my cutting board and peel the potatoes onto that and then you could just throw the whole thing away paper towels and peels and all. Then you aren’t killing your back bending over the trash can.
IMG_6002
Then cut the potatoes into bite sized pieces cover with cool water and bring to a boil. Cook until potatoes are tender. The time will depend on how big you cut your potatoes, but it should take 12-15 minutes. When they are cooked drain them off and then spread them on a cookie sheet to quick cool them. You could even place the cookie sheet in the freezer or fridge.
IMG_6017
While the potatoes are cooking, make your sauce. Start by grating an onion. The onion juice is what transforms this potato salad.
IMG_6021
Add the mayo (full fat please, there is a time and place for light mayo but this is not it), yellow mustard, Franks hot sauce, salt and pepper to your grated onion. Mix together and then add in your cooled potatoes.
IMG_6050
Top with sliced green onions. So yummy!

IMG_5479

Roasted Fish and Potatoes

This dinner is so quick and easy and comes together in no time.

Great for the crazy evenings of soccer practice, girls scouts, piano lessons, gymnastics, etc.

IMG_5463

You start with one of these seasoning packets from McCormick. They are awesome.  I especially like this one.

It calls for 1/4 cup of water, but I bumped it up to 1/2 cup of water to help stretch it a little bit.

I also added in the 1/4 cup of oil and 1 tablespoon of vinegar that the package calls for.

You will have a scant cup of marinade.

IMG_5466

Peel and chop your potatoes and place them in a baking dish.  Put your fish in another baking dish.

IMG_5467

Pour the marinade over the potatoes and the fish.  Let marinade for about 30 minutes if you have the time.

If you don’t have the time, don’t worry about it. Stick it straight in the oven.

Preheat the oven to 425 degrees. The potatoes take about 45 minutes and add the fish to oven for the last 15-20 minutes.

IMG_5479

Easy peasy!

Roasted Fish and Potatoes
 
Roasted Fish and Potatoes
Author:
Ingredients
  • 4 4-6 oz fish fillets (I used tilapia)
  • 4 baking sized russet potatoes, peeled and cubed
  • 1 package McCormick's Grill Mates Garlic, Herb, and Wine Marinade
  • water, oil, and balsamic vinegar for the marinade
Instructions
  1. Preheat oven to 425 degrees.
  2. Mix up the marinade according to package directions, expect up the water from ¼ cup to ½ cup.
  3. Place the potatoes in a baking dish. Put the fish in a separate baking dish.
  4. Pour the marinade evenly over the fish and potatoes.
  5. Put the potatoes in the oven.  They take about 45 minutes or until fork tender.
  6. Add the fish to oven for the last 15-20 minutes of the potatoes cooking time.  The fish is done when it easily flakes with a fork.
  7. Eat!