Potato-Fennel Gratin(from Ina Garten)

Mmmm, I have to tell you that Ina's Potato-Fennel Gratin is amazing! My husband and I would order this from a restaurant if it was on the menu, that's how much we love it! This side dish has so much flavor from the addition of fennel, onion and cheese to the potatoes, that it is positively addictive. I don't know about you but I just can't resist creamy, cheesy potato dishes! This is a wonderful dish anytime and perfect for any holiday dinner or buffet.

Only the bulb of the fennel is used. I saved the stalks and added to some soup later on. The fennel bulb is cut in half and the core then removed.

Then it is sliced very thin, and the potatoes also. Ina's recipe calls for Gruyere cheese, but I subbed sharp white cheddar cheese and it is delicious. I hope you'll give Potato-Fennel Gratin a try. Here's the recipe.

Potato-Fennel Gratin
Adapted from Ina Garten
(I made half a recipe when I took these pictures, but I'm providing the whole recipe. Leftovers reheat very well.)

Ingredients:

2 small fennel bulbs ( I use 1 large bulb for the whole recipe)
1 medium yellow onion, thinly sliced
2 tablespoons olive oil
1 tablespoon butter
2 pounds (about 4 large potatoes) I used Yukon gold
2 cups plus 2 tablespoons heavy cream
2 1/2 cups sharp white cheddar cheese (Ina uses Gruyere)
1 teaspoon sea salt
1/2 teaspoon black pepper

Directions:
Preheat oven to 350 degrees F.
Grease the inside of a 10 cup baking dish. I used a 9x13 inch.

Remove the stalks from the fennel and cut the bulbs in half lengthwise. Remove the cores and then slice them thinly, making about 4 cups. Sauté the fennel and sliced onions in the olive oil and butter over medium-low heat for about 15 minutes until tender. Remove from heat.

Peel the potatoes, then slice thinly with a mandolin or by hand. In a large bowl, mix the potatoes with 2 cups of cream, 2 cups of cheese, and the salt and pepper. Add the cooked fennel and onion and mix well.

Pour the potato mixture into the prepared baking dish. Press the mixture down and smooth the potato mixture evenly in the pan. Combine remaining 2 tablespoons of cream and 1/2 cup cheese and sprinkle on top. Bake for 1 1/2 hours, until the potatoes are very tender and the top is browned  and bubbly. Remove from oven and let set 10 minutes before serving. Enjoy!

Farmer's Breakfast Casserole

 It's the time of year when I usually begin craving comfort food, as the temperature has cooled down some, and the mornings and evenings are crisp. I adore fall and always look forward to cooking up some meals that are heartier than summer's fare. This dish is perfect for any meal, as we've eaten it not only for breakfast, but it makes a tasty lunch or dinner as well.

 This delicious Farmer's Breakfast Casserole is the perfect 8x8 inch size for my husband and I. There's just enough yummy leftovers for us for a couple of days, plus this dish reheats really well. The casserole starts with a layer of frozen hash browns, then ham, green onion and cheese is layered over the potatoes. Beaten eggs are pour over all. It bakes for about an hour. Don't expect the hash browns to be crispy though. The hash browns are soft and very moist after baking. If not baked long enough I think it could be watery, so be sure to allow time for it to fully cook.

Farmer's Breakfast Casserole
Slightly adapted from here-
This dish can be put together the night before, covered and placed in the fridge, and baked in the morning. Baking time may be longer. Also, according to BHG, you can double the ingredients and place in a 9x13 baking pan. Again I imagine baking time would be longer, and I have not tried it.

Ingredients:
3 cups of frozen hash browns- I use the shredded ones
1/4 cup diced green onions
1 cup of diced ham, or can use cooked sausage
1 cup shredded cheese- I used Colby-Jack
4 eggs, beaten
1 1/2 cups whole milk
1/8 teaspoon salt- I used less because the ham was so salty
1/8 teaspoon black pepper

Method:
Preheat oven to 350 degrees F. Grease an 8x8x2 inch (2 quarts), baking pan. Pour the 3 cups of frozen hash browns into pan and distribute evenly in the pan. Sprinkle potatoes with the green onions, ham and then the cheese. Mix eggs, milk, salt, and pepper together and pour over all. Bake in oven for about 50 minutes, until eggs are set and top is golden. Pierce middle with a knife to test for it to be done. The casserole will puff up during baking. Hope you enjoy!

I'm Back with an Oil and Vinegar Potato Salad Recipe

 I thought I'd drop in and share a quick, delicious potato salad recipe that I made recently. It is so easy to put together and is healthy, delicious and perfect for hot weather. Made with a dressing of red wine vinegar and olive oil, it stays light and tangy and complements just about any main dish from grilled and smoked meats, fried chicken, sandwiches and anything else you can think of. It is yummy served room temperature or cold. So if you like a light and tangy potato salad, this recipe is for you. I will caution you to not over-cook the potatos though as this salad is best when the potatoes hold their shape and are not mushy. So watch them carefully while they boil.
As a quick update, I am doing well with my new knee. It has been almost 3 months since my surgery and I am walking so much better. I have awhile before I'll be back to normal, but I'm getting there. I'm more interested in cooking again, so more recipes are on the way! Thanks for all the well wishes and prayers that you have sent my way!
 Now, here's the recipe.

Oil and Vinegar Potato Salad
Adapted from here

1 1/2 pounds new, small red potatoes, scrubbed and diced
1/4 cup red wine vinegar
1/3 cup olive oil
1/2 cup sliced green onions, or 1/2 of a small red onion diced
1 teaspoon sugar
2 tablespoons chopped fresh Italian parsley
2-3 teaspoons of mustard, if desired- I used 2 teas.

Add diced new potatoes to a pot; cover with cold water and bring to a boil. Reduce heat and simmer until potatoes are just tender, (mine took about 5-10 minutes depending on how small you dice them).
Boil potatoes only until they are just tender. Drain them well, and spread the potatoes out on a baking sheet to cool. (I usually place them in the fridge to hurry up the cooling.)
Put cooled potatoes into a bowl with the diced onions. Mix the dressing ingredients together and pour over the potatoes and onions. Stir gently; serve immediately, or refrigerate for later. So easy and yummy - enjoy!

Oven Baked Potato Wedges (or Steak Fries)

 I love potatoes. It doesn't matter how they are prepared, I'll take them any old way. The way I cook them most often is as Oven Baked Potato Wedges because there is hardly any preparation, or other ingredients needed. I like simple. They are so easy I think I could make them in my sleep! My favorite way to eat them is just with salt, which I know is really boring, but sometimes I switch it up, depending on my mood. They also taste fantastic sprinkled with Parmesan cheese, or sometimes I'll add paprika and cayenne along with salt and pepper. They also go with so many entrees, not only burgers and hot dogs, but also steaks and pork chops, or any other  meat where you want to add potatoes as a side. Put these fries in the oven and then prepare your main dish and dinner doesn't take long at all. You really don't need a recipe of course, but here's what I do.

Oven Baked Potato Wedges-aka Steak Fries
From Lynda's Recipe Box
I like russet potatoes the best because I think they are a bit more crisp after baking, but any potato will work.

Preheat oven to 425 degrees F. Choose potatoes with nice skins. Scrub them with water and a vegetable brush. Dry potatoes with paper towels.

1. Cut each potato in half, and each half in half. Then each quarter potato I'll cut in half again, or in thirds, depending on how thin I want the wedges. So, each potato will make 8-12 wedges. For my husband and I, I use 2 large potatoes.
2. Place potato wedges on a baking sheet. Sprinkle with olive oil. I'll use 1-2 tablespoons, depending on how many potatoes I'm using. With fingers, toss the potatoes and oil until the wedges are coated. Add more oil if need. Sprinkle with sea salt, pepper and other spices if desired. When I use Parmesan, I add it about the last 5-10 minutes of baking so it won't burn.
3. Place in oven; bake until the edges of the potatoes are browning, about 25 minutes. Turn wedges over with a spatula and continue baking for 10-15 minutes, or until they are as crisp as you desire. Remove from oven and enjoy!

Quick Chicken Stew (A Pantry Stew)

Some days I just have to have soup. Like yesterday, when a cold front came through with winds and rain and the temperature was about 55 degrees. It was cold compared to the low 90's that had been earlier this week. So I decided to whip up a quick stew, or soup, with just ingredients I had on hand. I found 3 chicken thighs in the freezer, and added some vegetables. I would have liked some mushrooms and celery for this, but didn't want to go to the store. So this was our lunch yesterday, with a little left over for today. Tomorrow the temperature will start climbing back up, and stew won't sound good to us then. This Quick Chicken Stew was delicious and hit the spot. And it is satisfying to make something so tasty with just the ingredients you have on hand.
I didn't measure anything, but here's what I did.

Quick Chicken Stew
From Lynda's recipe Box

3 boneless, skinless chicken thighs, trimmed of any visible fat
1/2 of an onion, diced
1 large clove garlic, minced
1 can low-sodium chicken broth, or equivalent amount of water
2 medium potatoes, peeled and diced
some baby carrots, cut in half
about 3/4 cup of frozen peas
about 1/4 teaspoon dried Tarragon leaves, or dried Thyme
salt and pepper to taste
Sliced mushrooms and celery are good in this also.
Heat a 3 or 4 quart saucepan over medium heat with about 1 tablespoon oil. Season both sides of the chicken with salt and pepper. Brown the chicken in the oil, about 2 minutes per side just until browned. Remove chicken to a plate. Add the onion to pan and cook for about 1 minute, adding oil if needed. Then add the minced garlic. Stir in the chicken broth or water, and add the cooked chicken thighs with any accumulated juices from the plate. Stir in the carrots and potatoes. Add water to the pan to completely cover the stew. Bring to a boil, cover pan and reduce heat. Simmer until the vegetables are tender, about 20-30 minutes. Remove the chicken to a plate. Add the peas and Tarragon (or Thyme), to the stew and cook about 5 minutes more. Cut the thighs into bite size pieces and add back to the saucepan. Add more salt and pepper if needed. Serve and enjoy!

NOTE: Sometimes I thicken the broth when I make stews like this, by making a slurry with cornstarch and water. Then just add a little at a time to the stew, stirring. Just add enough to give the broth a slight thickness.

Old Fashioned Potato Salad

 My mother used to make the best Old Fashion Potato Salad I have ever eaten. It was the old fashioned kind made with mayonnaise, sweet pickles and onion, along with a couple of other ingredients. I know that many of you don't care for mayo based Potato Salad, but one of the reasons I started my blog was to hand down my family's recipes to my children and friends. This is the Potato Salad my children want. It is still my favorite as well. My husband has moved on, preferring more of a vinaigrette dressing on his potatoes. But last week-end I made this version. I, like my mother and my Grandmother, do not follow a recipe for this salad. Instead it is made by the way it looks and tastes. But as I made it this time, I tried to write down what I do, so there is at least a guide line for anyone wanting to make this version.

My Mother's Old Fashioned Potato Salad
From Lynda's Recipe Box
I normally make a large bowl of potato salad, but made less this time. This makes about 6 1/2 -7 cups. My mother always added a little pickle juice to the potatoes. It does add extra flavor to the potatoes before everything else is stirred in. Potato Salad is best made several hours ahead of serving time. It always taste the best the second day I think.

RECIPE:
 2 1/2 pounds of potatoes, russets or golds
 3/4 cup diced onion- I use sweet yellow or sometimes a red onion
about 3/4 cup diced sweet pickles
4 hard-boiled eggs, peeled and diced - you can use more or less
about 2 tablespoons sweet pickle juice-one of my Mother's ideas
about 2 teaspoons prepared mustard, or to your taste-I don't like much of a mustard taste
about 1 1/2 cups mayo, or you may use salad dressing(Miracle Whip)
salt and pepper to taste
Sometimes I add diced celery, or celery seed too, but not this time

DIRECTIONS:
1. Put whole, unpeeled potatoes into a large pot where you can completely cover the potatoes with water. Bring to a boil on the stove, then reduce heat and simmer until the potatoes are just done when a meat fork can pierce the potatoes easily. Try to not overcook. Drain potatoes and let cool until they can be easily handled.
2. While potatoes cook, put eggs in a saucepan, cover with water, and bring to a boil. When they begin to boil, remove pan from the burner, cover pan with a lid and let set for 15 minutes. Then rinse with cold water and let eggs set in cold water until you are ready to use them in the salad.
3. Peel potatoes, then dice them and add to a large bowl. Drizzle the pickle juice over the diced potatoes and toss gently. Adding a bit of pickle juice adds more flavor to the potatoes, a trick my Mother always did.
4. Season potatoes with salt and pepper. add the onion, pickles, eggs and 1 cup mayo and the mustard to the bowl and mix until combined. Now, if you need that extra 1/2 cup of mayo add it now. You could even need more; it just depends on personal tastes. Taste and adjust the seasonings if needed. Chill for several hours before serving. Enjoy!

Mashed Potato Casserole with Bacon, Cheese and Chives

 Mashed potatoes stuffed with cheese, sour cream, bacon and chives is comfort food indeed. I took this casserole to my oldest son's house for our Mother's day dinner last evening. My son grilled chicken so this Mashed Potato Casserole went well with our dinner on the deck. The evening got cool, so a hot side dish was very welcome. I don't normally use a recipe when I make this dish, so I wrote it down this time as I put it together.
This casserole is perfect for a family gathering or a pot luck dinner. In fact, it tends to find the way to a lot of our church dinners, where there is not a bite left. I'm sure many of you make a similar dish. Hope you enjoy it!

Mashed Potato Casserole with Bacon, Cheese and Chives

From Lynda's Recipe Box

I used gold potatoes this time, but red skinned or russet potatoes work well too.

Ingredients:

4 pounds potatoes, peeled and cut up to be boiled

about 3/4 cup milk

1/2- 3/4 cups sour cream

4 tablespoons butter

2 cups, (8 ounces), freshly shredded cheese, separated - I used Colby this time , but Cheddar, Parmesan, Mozzarella or Gouda is delicious with the bacon also.

2-4 tablespoons freshly snipped chives-I used 2, but really could have used more.

5-6 slices of bacon, cooked crisp and crumbled

salt and pepper to taste

1. Cook the potatoes in a large saucepan, in salted, boiling water until they are tender. Drain well, and return the potatoes to the pan.

2. Mash well with potato masher, or a hand mixer, and add the butter and mash into the potatoes. Add 1/2 cup milk and 1/2 cup sour cream and beat until incorporated. Stir in 1 cup of cheese and chives. Now, add more milk or sour cream if it is needed. Potatoes should be very creamy. Taste potatoes and season with salt and pepper.

3. Preheat oven to 350 degrees. Spoon potatoes into a buttered 9x13 inch glass baking pan and smooth evenly in the pan. Cover with foil and bake in oven for 15-20 minutes until they are hot.

4. Remove dish from oven and remove foil. Sprinkle the remaining 1 cup cheeses over the potatoes and return them to the oven. Bake for about 10 minutes, just until the cheese is melted and casserole is hot.

5. Remove casserole from oven. Sprinkle with all the crumbled bacon and 2 teaspoons of fresh snipped chives. Enjoy!

NOTE: This casserole can be prepared a day ahead if desired. Just cover the pan of mashed potatoes with foil and keep in the fridge. Baking time will take longer because the casserole is cold, maybe 30-40 minutes. Then top with toppings.



Scalloped Potatoes and Ham

I've always loved using leftover ham in scalloped potatoes for a delicious, hearty casserole. I had 2 cups of ham pieces leftover from my Easter ham, so this casserole was born today. It was creamy and cheesy and had chunks of ham scattered throughout it. Potatoes are either sliced with a mandolin, or very thinly sliced by hand with a sharp knife. The only change I will make next time is too add more milk for just a bit more sauce, a change I added to the recipe. Other than that, this was a very tasty dish. Got Leftover ham? Give this a try.

Scalloped Potatoes and Ham
From Lynda's Recipe Box
I used unpeeled Yukon Gold potatoes. When I use russets, I always peel them because they have a thicker peel.

2 pounds Yukon Gold potatoes, or russet potatoes
2 cups diced ham
1 cup heavy cream
1 1/2 cups milk-I used 2%
2 tablespoons butter
2 tablespoon flour
1/2 onion, diced
1 1/2 cups shredded cheese- I used Colby/Jack
salt to taste
pepper, to taste

Preheat the oven to 350 degrees F. Since I used Yukon Gold potatoes, I left the peels on. If using russets, they need to be peeled. So, slice all the potatoes, using a mandolin or a knife. In a 12 inch skillet, melt the butter and add in the diced onion. Saute the onion for about 2 minutes, then sprinkle in the flour. Stir and cook for about 1 minute. Pour the milk into the skillet and stir until the mixture begins to thicken. Add in the ham, and heat one minute. Add the cream, and also the potatoes. Taste and adjust the salt and pepper if needed. Butter a 9x13 inch baking dish. Pour half of the potato mixture into the baking dish. Sprinkle with half the cheese. Top with remainder of the potato and cream mixture. Top with the remaining cheese. Cover dish well with aluminum foil. Bake for 50 minutes covered. Then, uncover the pan and bake for another 10-15 minutes until cheese is bubbly and potatoes are done. Remove from oven and enjoy!

How to Cook a Tender, Oven Braised, Beef Pot Roast

My first cooked meal of the New Year was a very tender and delicious beef Pot Roast, braised in the oven. A cold front that blew in left me wanting something warming and comforting for dinner. And I had a chuck roast in the freezer that was calling my name, and bringing back memories of my Mother. My mom made the most tender, melt in your mouth roasts I've ever tasted, so I think of her every time I make pot roast. Sometimes I make mashed potatoes with pot roast, but most of the time I bake potatoes with the roast as my Mother did. You can just break up the potatoes on your plate and cover with gravy. This is comfort food at it's best.

I always add onions to the pot and I brown them slightly the first thing. Then I brown the roast on all sides, even the ends for just a few minutes. Add carrots and potatoes to the pot and you have a true one pot meal to look forward too. I even make the gravy in the same pot. I'm lazy when it comes to clean up.

If you cook chuck roast long enough, it will be very tender and delicious. Many folks tend to take it out of the oven too soon, resulting in a tough piece of meat. You really need about 1 hour of cooking per pound of chuck roast. Use the fork test to see if it's tender. Stick a fork in the meat and pull. If done, it should begin to pull apart very easily, like you are going to shred it.This is right where you want it. Here's my method.

Classic Oven Braised Pot Roast

my Mothers

1 chuck roast- mine was only 2 1/2 pounds

1 onion, sliced

1 pound carrots, peeled and cut into about 1 inch slices

5 or 6 potatoes,(I used Yukon Golds) peeled and cut in half or fourths, depending on the size

1 dried bay leaf

beef broth, water or chicken broth

In a dutch oven over medium high heat, in about 1 tablespoon of oil, cook the sliced onion for just a couple of minutes, until it softens and begins to turn golden. Remove the onion to a bowl. Season the roast liberally with salt and pepper, and garlic powder if desired. Add more oil to the dutch oven if needed. Add the chuck roast to the pan and brown it on all sides. Place half the onions on top of the roast and half scattered around the roast in the pan.  Add enough liquid to come up most of the way next to the roast. I used 1 can low-sodium beef broth and 1/2 cups water in my pan. You could need more or less, depending on the size of your pan and how full it is. Toss the bay leaf in the liquid and cover pot with lid. Place dutch oven in a preheated 300 degree oven and cook for about 60 minutes per pound of beef. My 2 1/2 pound roast took about 2 3/4 hours to become tender and delicious. Add the potatoes to the pan about halfway through cooking. Cover the pan and continue baking until roast is tender. When done, you can serve the pan juices as is, spooned over the meat and potatoes, or you can do as I do and thicken the juices some for a really tasty gravy.

To Make a Quick Gravy: After you remove the roast and veggies from the pan, skim any fat from the juices,or use a fat separator to make the job easier. Then make a slurry of about 1/4 cup flour and some water. Mix until there are no lumps. While meat juices are simmering, whisk in flour and water mixture a little at a time, only using enough flour mixture to thicken the gravy as much as you want it. Simmer gravy a couple of minutes. Season to taste with salt and pepper. Pour gravy over potatoes and meat. Enjoy!

Easy Slow Cooker Stew

Stew is one of my favorite meals to have during the cold months of the year. Cooking it in the slow cooker makes it super easy. Last week when my Mother-in-law passed away, we had extra people to feed, so I dug out my crock pot and got to work. Peeling the potatoes and carrots were the most time consuming. Plus, I cut up a chuck roast, instead of buying stew meat. By using a roast, I feel I'm using a better quality of beef for the stew. When making stew, there doesn't need to be a recipe. Just use the vegetables you like and  you can also use up any leftover veggies you may have in the fridge.
Here's what I did this time.

Slow Cooker Stew
1 beef chuck roast, cut into cubes- I had a 2 1/4 pound roast
potatoes, peeled and cubed
carrots, peeled and sliced- I used almost 1 pound this time
1 onion, diced
2 ribs of celery, sliced
2 cups frozen corn
2 cups frozen peas
1 can diced tomatoes
green beans and any other vegetables you want to use
1 can low sodium beef broth
1 or 2 bay leaves
1 or 2 cloves garlic, minced
parsley
salt and pepper to taste
water

Cut the beef roast into cubes. Heat a dutch oven over medium high heat. Add a tablespoon of oil to the pan, and then add half of the beef cubes. Add salt and pepper to the meat. Brown meat in the hot oil turning when browned on one side. While the beef browns, peel and cut up the potatoes and carrots and add them to the crock pot. Then, remove the beef and add to the crock pot. Add another tablespoon of oil to the dutch oven and add the rest of the beef. When it is brown on the side, stir and add the chopped onion and garlic, if using. Turn the heat down if necessary to keep the pan from burning.
Add the beef broth to the browning meat and stir up all the brown bits that are in the pan. There will be a ton of flavor in those brown bits from the meat. Don't skip browning the meat for the stew as browning gives it so much flavor. Add all the meat and broth to the slow cooker, the tomatoes, then the rest of the vegetables you are going to use. Fill the cooker with water to cover the stew. Add the bay leaves and salt and pepper. Cover and cook on low for 7-8 hours, or on high for 4-5 hours, or until the meat is tender.
Sometimes I thicken the stew a bit by adding 1 tablespoon of cornstarch to about 1/4 cup water. Mix well and add to the stew, stirring carefully. Cover the stew and cook another 30 minutes. When done, you have a delicious hot stew to warm you up. Enjoy!
This coming week I'll be posting some Thanksgiving recipes, so be sure to stop back by!

Lemon Potatoes

I've got to say that these Lemon Potatoes are awesome! This Cook's Country Recipe is one I'll be making often as my husband and I both enjoyed the wonderful lemon and garlic flavor that permeated the potatoes. The recipe calls for baby red potatoes because they crisp up better than Yukon Gold's, but I had 5 pounds of small Yukon Gold's in my pantry, so I didn't want to buy more spuds. The yellow potatoes do get softer after cooking, but the flavor is still tremendous. Red potatoes have lots of starch, so Cook's recommends rinsing them under water after they have been cut, to rinse off a bunch of that starch. I served these delicious potatoes along side a simple roasted chicken and a fresh green salad. It was a fantastic meal! I've made them twice now, and did use red potatoes the second time. Yes, they do getter crispier, than yellow spuds, but both taste delicious. I hope you'll try these amazing potatoes.

LEMON POTATOES
adapted from Cook's Country

2 pounds baby red potatoes, scrubbed and halved (or quartered if they are a bit larger), I used baby Yukon Golds
2 garlic cloves, smashed- I used very large cloves
2 tablespoons fresh lemon juice
1 cup low sodium chicken broth
salt and pepper to taste
2 tablespoons olive oil
1 1/2 teaspoons lemon zest
2 minced garlic cloves- I did not use these
2 tablespoons finely chopped parsley- I didn't measure, just chopped some

1.Rinse the cut potatoes in a colander under running water. Drain potatoes well.

2. In a large nonstick skillet, add the chicken broth, smashed garlic, lemon juice and about 1/2 teaspoon salt and the potatoes. and bring to a boil.  Reduce heat and cover and cook for 12 to 15 minutes, under just tender. Remove the lid and increase the heat to medium. cook potatoes until all the liquid evaporates., about 5 minutes.

3. Add the 2 T. olive oil to pan. Discard the smashed garlic. Turn potatoes to cut side down, to cook until deep golden brown. Turn carefully if need to brown all sides. Cooking time is maybe 6 minutes. Remove from heat and stir in the parsley, lemon zest and the minced garlic ; ( didn't use minced garlic).
Season with salt and pepper and serve. These potatoes are so addictive! I made a half recipe for just my husband and I, and we ate them all - and we were not ashamed. Enjoy!

NOTE: Don't use more potatoes than your skillet can comfortably handle. Since the potatoes need to crisp, they must be able to lay cut side flat.

Mashed Potato Cakes (what to do with those leftover mashed potatoes)

Yes, I made mashed potatoes this week. I am still baby sitting with my adorable granddaughter and she loves mashed potatoes. I had quite a few left over so I did what my mother used to do when my brother and I were little -I made Mashed Potato Cakes. We absolutely loved them. She always browned them in butter, so they were crispy on the outside. Good stuff! This is not really a recipe, but a quick and delicious way to use up those left-over mashed potatoes. These cakes are made with cold potatoes that are already well seasoned. It does not work well if you added too much liquid to the potatoes when you first mashed them and they were rather soupy. You need mashed potatoes that hold their shape well. I sometimes add an egg to the potatoes and maybe some fresh chives, before I make the patties. The egg helps hold them together better, I think. Here's how I make them.

MASHED POTATO CAKES
from Lynda's Recipe Box

In a large bowl, add the cold, left over mashed potatoes-I had about 3 1/2 cups.
Add 1 egg and some fresh chives, if desired. Mix well with a fork. Make potatoes into small patties about an inch thick, and no wider than the spatula you are going to use. Heat a skillet over medium heat. Add enough oil to just cover the bottom of the pan. Add 1 tablespoon of butter to the pan also. When the oil is hot and butter is melted, place the potato cakes into the pan. Let them cook until brown, then carefully turn them over to brown on the other side. Do not flip them again as they can fall apart with too much handling. When brown on the other side, remove them to a platter. Serve hot. They are a delicious side dish to any meat; crisp and buttery on the outside and soft mashed potatoes on the inside. And you have used your leftovers to make another tasty dish.
Enjoy!

Here's my granddaughter at her birthday party earlier this week. She's loving the bags that the gifts came in, while her mother looks at the actual gifts. What fun it was! She looked so cute in her little Tutu that she wore, but it was falling down in this shot.

Have a great week!

Steakhouse Potato Salad

Our wonderful daughter-in-law made this yummy potato salad for Memorial Day and it was devoured by all. After all, it contains bacon and cheese, so whats not to like? This potato salad is mayonnaise based, so sorry to those of you who prefer a lighter dressing. You'll find a lighter potato salad recipe here. I enjoy having more than one potato salad recipe, and this one is so easy to prepare. The potatoes can be cooked in the microwave, if desired. However, I'm not much at using the microwave for cooking, so I boiled them. The dressing is rather thick, so next time I may thin it with a bit of milk, or buttermilk. Be sure to weigh the potatoes, otherwise you won't have enough dressing to cover them if you are very much over three pounds. I hope you'll give this a try! I'll be making this again.

STEAKHOUSE POTATO SALAD
adapted from Kraft

3 pounds small red potatoes
1/2 cup mayonnaise- recipe calls for Miracle Whip
1/4 cup Ranch dressing
6 slices cooked bacon, crumbled
1 cup shredded cheddar cheese
4 green onions, sliced- I used 2 very large one from the farmer's market

Place potatoes in a sauce pan and cover with water. Bring to a boil, and add 1 teaspoon salt to the water. Reduce heat and simmer, covered until the potatoes can be pierced with a fork. Drain off the water. Cool the potatoes completely. I placed them in the refrigerator to chill. Cut the potatoes into bite sized pieces and place in a large bowl. Add the sliced green onions, cheese and bacon. Stir together the mayo and the Ranch Dressing and pour over the potato mixture. Gently stir together and chill completely before serving. Enjoy!

I've had such a rushed week; we made 2 trips to Kansas City to the airport this past week. That was a 6 hour round trip for us, but we took our DIL so she could fly to her parents home in Florida. On our first trip, I got to spend some time with a friend from school, that I hadn't seen in quite a while. It was such fun to catch up!
My wonderful Mother-in-law was in the hospital again for a few days. She is 90, so that's always a cause for concern.
And, son Number 2 is getting married, so there is going to be a wedding in July! So as you can see, my week has been full. I haven't cooked much at all! Have a wonderful week, my friends!

Hash Brown Potato Casserole- My daughter cooks comfort food for supper!

Yesterday, during our snowy on slot of a nasty winter storm, my daughter remarked that she was craving comfort food and asked if she could cook dinner. Of course I said yes! With the promise of a delicious home-cooked meal, her boyfriend braved the snowy elements and made his way to our home in time for supper too. So, my daughter made Classic Meatloaf, green beans and this Hash Brown Potato Casserole. She also baked Neiman Marcus Cookies for a sweet after dinner treat. She did a great job, and I didn't have to cook as she always runs me out of the kitchen. I'm sure many of you have a similar old recipe for Hash Brown Potato Casserole. One of these days I'm going to redo the recipe to get rid of the canned soup, but this is one of my daughter's favorites, so I let her do it her way. She did a fantastic job! Here's the recipe.

HASH BROWN POTATO CASSEROLE

from Lynda's Recipe Box

1 bag frozen hash browns, thawed (about 1 lb. 14 oz.) I used Dell's

1 can cream of chicken soup

1 cup sour cream

1 stick (1/2 cup) melted butter (8 tablespoons, or 1/4 lb.)

8 ounces shredded cheddar cheese, or cheddar jack cheese ( 2 cups)

about 1/2 cup finely diced onion

1/8 tsp. black pepper

Panko crumbs for topping, optional (my daughter didn't use them)

Preheat oven to 350 degrees. Mix the thawed hash browns with the rest of the ingredients in a large bowl and pour into a greased 9x13 baking dish. Sprinkle with extra cheese, or Panko. Bake for 45-50 minutes, until bubbly and golden around the edges. This casserole can be prepared a day ahead and baked before you want to serve it. It also reheats well for leftovers. Enjoy!

NOTE: You can use 1 1/2 cups of the shredded cheese in the casserole, and use the remaining 1/2 cup for the topping.

Creamy Herbed Potatoes (from the Pioneer Woman)

A few weeks ago, I won "The Pioneer Woman Cooks", cookbook from a contest on Lisa's blog, The Cutting Edge of Ordinary! This is a wonderful blog with tons of luscious looking food. I was so excited to win Ree's cookbook. The photos are beautiful, of course, and all the recipes so yummy looking. So, I tried her Creamy Herbed Potatoes recipe . Talk about smooth, creamy and delicious potatoes! They are a "10", and I'll make them again as they go with so many different entrees. Perfect with meatloaf or a roast, or even fish, and also great served for the holidays!

I didn't have chives to use, because my plant froze; nor did I use heavy cream in the recipe. I substituted half and half for the cream. I also only made half a recipe, but they are good, real good. They are rich, but worth every bite. If your looking for a potato dish for Christmas, this might be just for you! You can find the recipe here. Tommorrow, I'll be sharing a sweet recipe!

Smashed Yukon Gold Potatoes with Herbs

I cooked a Pork Loin Roast the other night and wanted a potato side dish that was easy. I love them roasted in the oven, but my kids prefer mashed, so I decided on these yummy Yukon Gold Potatoes. They have such a creamy, almost buttery texture that makes them so addictive. When prepared just partially mashed, or "smashed", they are delicious. I did not add roasted garlic, but you could, if desired. I did not peel the potatoes, but that's your choice. Shredded cheese could also be incorporated in this dish. Here's what I do.
SMASHED YUKON GOLD POTATOES WITH HERBS
from Lynda's Recipe Box

Ingredients:
2 pounds small Yukon Gold Potatoes, washed and scrubbed
1/2 cup of Half and Half
1/2 cup sour cream
1 tablespoon chopped, or more, fresh parsley
1 tablespoon fresh, chopped chives
4 tablespoons butter, unsalted
salt and pepper to taste (I used about 1 tsp. salt and 1/4 tsp. pepper)

Place washed potatoes in a large pot and cover with water. Bring to a boil, reduce heat to a simmer and cook potatoes until tender. Drain water off of potatoes. Add butter and let potatoes rest while butter melts. Now, take a potato masher and break up the potatoes. I like to leave small chunks in them. Add the half and half, sour cream and herbs and salt and pepper and stir into the potatoes with a spoon. Now, it's time to taste and adjust the salt and pepper,if needed. Also, if you need more sour cream, stir more in. It kind of goes by personal taste preference at this point as to how much cream, or salt and pepper to add. Next time I'll use a little more chives. These lovely golden potatoes are a perfect side dish for any entree. My next post will be the pork roast. Enjoy!

Hamburger Stew

Do you have a dish in your family that you've made so often that you could do it blindfolded? I could this one. My Grandmother used to make this Hamburger Stew and likewise my Mother, and I've made it for years too. My husband loves to take this delicious stew to work with him as it's quite filling. It's a perfect soup for using up whatever leftover vegetables you may have in the refrigerator or odds and ends of fresh vegetables hiding in the crisper. Use as many vegetables as you want. I have no written recipe for this; we just throw in whatever is on hand. So, this is a recipe of how I made it this time. I made this huge batch today and enjoyed it immensely on this windy, cold day. We're expecting snow flurries tonight or tomorrow, so this soup will be warm and comforting. Served with homemade rolls or cornbread, it is the perfect comfort meal! Let me tell you how I made it.

HAMBURGER STEW- from Lynda's Recipe Box

Ingredients vary according to what you want to use, or what is on hand.

2 pounds lean ground beef

1 small onion, diced (about 1 1/2 cups)

2 stalks celery, diced - I include the leaves

2 cans of diced tomatoes (15 ounces), or whole tomatoes, broken up

2 cans of beef broth (low sodium)

1/2 pound carrots, or more, peeled and diced

1 1/2 cups green beans, fresh, frozen or canned

about 1 1/2 cups frozen corn (or fresh or canned)

about1 1/2 cups frozen peas

1 small, diced zucchini, if desired

about 1 1/2 cups coarsely chopped green cabbage

5 or 6 medium russet potatoes, peeled and diced

salt (I used 2 tsp., but I cook low salt so you may need more than this)

pepper, about 1/4 tsp.

water; add enough to cover ingredients in final cooking

In a soup pot over medium high heat, brown the ground beef until done. Drain off any grease. Add onion and cook until slightly softened. Add the celery, tomatoes, carrots and beef broth. Season with 1 tsp. salt and 1/4 tsp. pepper. If more liquid is needed to cover everything, add a little water. Bring to a boil, reduce heat, cover and cook for about 30 minutes. Add remaining ingredients; the corn, peas, zucchini, if using, cabbage and potatoes. Add enough water to the pot to just cover the vegetables. Cover and cook another 40 minutes, until potatoes are tender. Taste and season with more salt and pepper, if needed. I think the longer you cook it, the better the taste. The cabbage adds a lot of depth of flavor too, and this stew gets better every day! I sometimes add okra too, but I don't always have it. My mother would also add a few turnips to the pot, but my husband doesn't like them, so no turnips for us! Thyme is a great herb flavor for this soup, and sometimes oregano is my fave. It just depends what ingredients I use.

I've had people tell me their families also made this type of dish. Some have called it "Everything but the Kitchen Sink Soup". Do you or someone you know make stew similar to this? If so, what is it called? I'd love to know.

Corn and Potato Chowder with Butternut Squash and Ham

We had some unseasonably cool weather early this week , so my cravings turned to thoughts of soup. Looking through my fridge, I found that I had the makings for a really good chowder. I looked through numerous recipes, all a little different, and decided on a recipe of my own making so that I could use the ingredients I had on hand. This chowder turned out to be delicious! We loved how the smokey flavor of the ham contrasted with the sweetness of the butternut squash and corn. I used unpeeled red skinned potatoes, but you could use whatever variety you like. A pinch of cayenne pepper added a subtle "kick" of flavor to this amazing soup. I made a small batch, but now wish it had been larger as my husband and I both loved it. This chowder is very satisfying and easy to make. Let me show you how.

CORN and POTATO CHOWDER with BUTTERNUT SQUASH and HAM

1 cup diced onion

1 tablespoon butter

2 cups of fresh or frozen corn (thawed)

1 cup diced ham

2 cups diced potatoes (I used red skinned)

2 cups butternut squash, peeled and diced

1/4 cup diced red bell pepper

1 T. corn starch or 2 T. flour

2 cans low fat, low sodium chicken broth

3/4 cup half and half

salt and pepper to taste

pinch of cayenne pepper

Prepare all the vegetables before starting the chowder. Heat the butter in a soup pot. When butter is melted, add the onion to the pan and cook until soft. Add the corn and ham and stir and let corn roast a minute. Mix the chicken broth and the cornstarch and add to the pan. Bring to a boil; stir in the diced potatoes,red pepper and squash. Cover pan with a lid and reduce heat. Simmer for 15 minutes, or until the potatoes and squash are tender. Pour in the half and half and heat through, but do not boil. Remove chowder from the heat. Adjust the seasonings. I only needed about 1/2 teaspoon of salt because the ham was salty. A couple a shakes of the pepper shaker was enough because I added a pinch of cayenne pepper. Ladle into bowls and enjoy! Makes about 7 cups of delicious chowder! The squash and the red pepper give this chowder a rich color and great flavor. Next time I will add a little more corn, but that's the only change I'll make. I'll be making this tasty chowder again and again!

Green Beans and New Potatoes

We've had some slightly cooler weather here this past week and my thoughts have turned to comfort food! I have some new potatoes that my daughter's boyfriend brought me, and some green beans from my garden waiting to cooked into one of my favorite meals. My husband and I love this old fashioned dish. Both our mothers made this, our grandmothers made this. In fact, most people I know around here cook Green Beans and New Potatoes sometime during the summer. You can use bacon or ham hocks for the flavoring, or even some cooked ham from a bone-in ham. This time I used some ham hocks which give great flavor, but don't yield much meat unless you're lucky enough to find some meaty ones from a butcher. While I normally like green beans steamed or roasted the best, I still have to have this old time favorite several times through the year. It brings back lots of good memories from my childhood as I think of my Mother cooking a large pot of this for supper and my Father coming in at dark after working a long day on the ranch we lived on. Since Mom always had a large garden back then, she also canned, so we had green beans like this all year long. Yes, this is comfort food at it's best!

Green Beans and New Potatoes

About 3 pounds green beans, washed and stemmed and snapped in two, if desired

3 ham hocks, or 4-5 slices bacon, cut into 1 inch pieces, or some cooked ham pieces

small new potatoes( cut larger ones in half)

1 onion, cut into wedges

salt and pepper, to taste

In a soup pot or dutch oven, place the ham hocks and just barely cover with water. Cover and simmer for about 1 hour. Add green beans and onions and cook for another 30 minutes. Next add the potatoes and simmer with pan covered for another 30-45 minutes until beans are tender. Many people cook green beans for a longer period of time, but the beans tend to fall apart more. I prefer that they only cook for about 1 hour to 1 hour and 15 minutes total, but cook them longer if you prefer. Remove ham hock from pan and let cool. Remove any meat from the bones and add to the pot. Add salt and pepper to taste at this time.

If you are using bacon, just add it into the pot with the beans in the beginning. I love the fresh green beans with the creamy new potatoes. Normally, I use just the red skinned potatoes for this dish, but I had both red and white new potatoes, so I mixed them. Such a comforting dish for any time of year! If you can or freeze green beans in the summer, then this is a great dish to fix any time of the year. You may also cook this dish in a slow cooker! Place all the ingredients in the crock pot and just let it simmer all day and you won't have to watch the pot.

I am submitting this recipe to HoneyB at the Life and Loves of Grumpy's Honeybunch , and Laura at The Spiced Life , for the Family Recipes, Memories of Family, Food and Fun event.

What is your favorite way to cook green beans?

Red Skinned Potato Salad and some Garden Pictures

I tried a potato salad recipe by Paula Deen last week and we loved it! I've made my Mother's potato salad for years and tried a couple of others, but this Red Skinned Potato Salad is really delicious! In fact, I have potatoes cooking right now as I write this post, to make some more of this yummy stuff! I did change it a little; I cut the recipe in half for starters, in case we didn't like it. I also used some celery and cut down on the green pepper. I'm making the full recipe today since we all loved it and , it was even better the second day, which is the norm for potato salad. In fact, this is my husband's new favorite potato salad! The sauce has the right amount of tang, although I reduced the Dijon just a bit, and it only has 2 tablespoons of mayo! Amazing!

RED SKINNED POTATO SALAD (adapted from Paula Deen
12 cups of diced, cooked new red skinned potatoes
1/2 cup diced bell pepper
1/2 cup diced red onion
1 large stalk of celery, diced
1/3 cup Red Wine Vinegar
1/2 cup olive oil
2 T. mayo
1 1/2 T. Dijon mustard
1 tsp. salt, I used sea salt
1/2 tsp. black pepper
In a dutch oven or large pot add scrubbed potatoes and enough water to cover and bring to a boil. Reduce heat and cover pot with a lid and cook potatoes until just tender. Remove potatoes from water to cool. When cool, dice potatoes. In a small bowl, mix together the olive oil, mayo, Dijon, red wine vinegar, salt and pepper and mix til thoroughly combined. In a large bowl add the diced, cooked potatoes, celery, onion, bell pepper and pour the dressing over all and combine well. Refrigerate for several hours before serving. Enjoy!

I've been taking some pictures of some of my perennials this spring and thought I'd share a few with you. Other bloggers have shared some gorgeous photos of their gardens and we've had so much rain, my flowers are doing quite well! Not the vegetables so much, though. Sigh.

Above, is one of my orange Asiatic lilies- they can really get tall and the flowers can be rather large. I moved them last year, so they'll need to play catch up.

I love yellow Coreopsis! They are so dainty on long stems and they love the sun.

Our front porch is on the north where these Impatiens are growing in pots. I love this salmon shade.

And these yellow lilies have bloomed profusely this spring. I enjoy working around the flower beds; it's rather therapeutic and relaxing, most of the time. But, it's so wet right now that the grass and weeds are growing like crazy and it's hard to keep up. Hope you enjoyed my mini garden tour. Have a great week!