Not Just For Breakfast

A few weeks back when I was actually making these for supper, I posted on my Facebook page how "the smell of fried potatoes makes any house smell better." It was so funny to see just how many people agreed with me! I guess they are one of those things like fresh bread from the oven, or waking up to the smell of coffee brewing, it makes home feel a little bit homier.

We are potato lovin' people in this house. In fact, one of the things I find myself struggling with the most in the kitchen is finding new or at least updated way of putting spuds on our table. So when I was looking for yet another answer to this conundrum, I thought about the Baked Homefries I published here over 2 years ago now, based on the ones I used to serve at Bob Evans back in my waitressing days. It was kind of one of those "duh" moments. I figured out with just a few changes, ingredients and cooking method wise, I could have something new enough to let us feel like we weren't eating just another boring potato.

The only thing that is vital...make sure you leave them alone enough to allow them to brown! I hate when I order fried potatoes of any kind, and they come out looking like they were boiled with no brown crispy parts whatsoever. So while, yes you do need to stir them to avoid burning, you have to find a happy medium with letting them sit and brown too!

These are perfect for any time of day. Serve them for breakfast with eggs. Make a big Sunday brunch with these as one of the side dishes. Or, be like me, and have them for supper alongside dinner foods. It really makes no difference, they will taste fantastic morning, noon or night!

Skillet Homefries
3 large Russet potatoes (figure 1 potato per person), diced
3 TBS butter
2 generous TBS all purpose seasoning

Place potatoes in colander, rinse with cold water. Pour out onto kitchen towel. Top with another kitchen towel and pat dry. Leave in towels to finish drying, about 15 minutes. Preheat electric skillet to 375. Add butter to melt. Carefully pour potatoes from towel to skillet. Toss to coat in butter. Sprinkle with seasoning. Stir again. Spread out into an even layer and allow to cook on first side for 2-3 minutes. Stir again, flipping over and over. Lower heat to 350 and cover. Cook for 15-20 minutes, stirring occasionally until browned on all sides.

Potatoes at Very Good Recipes
Pin It

A few weeks back when I was actually making these for supper, I posted on my Facebook page how "the smell of fried potatoes makes any house smell better." It was so funny to see just how many people agreed with me! I guess they are one of those things like fresh bread from the oven, or waking up to the smell of coffee brewing, it makes home feel a little bit homier.

We are potato lovin' people in this house. In fact, one of the things I find myself struggling with the most in the kitchen is finding new or at least updated way of putting spuds on our table. So when I was looking for yet another answer to this conundrum, I thought about the Baked Homefries I published here over 2 years ago now, based on the ones I used to serve at Bob Evans back in my waitressing days. It was kind of one of those "duh" moments. I figured out with just a few changes, ingredients and cooking method wise, I could have something new enough to let us feel like we weren't eating just another boring potato.

The only thing that is vital...make sure you leave them alone enough to allow them to brown! I hate when I order fried potatoes of any kind, and they come out looking like they were boiled with no brown crispy parts whatsoever. So while, yes you do need to stir them to avoid burning, you have to find a happy medium with letting them sit and brown too!

These are perfect for any time of day. Serve them for breakfast with eggs. Make a big Sunday brunch with these as one of the side dishes. Or, be like me, and have them for supper alongside dinner foods. It really makes no difference, they will taste fantastic morning, noon or night!

Skillet Homefries
3 large Russet potatoes (figure 1 potato per person), diced
3 TBS butter
2 generous TBS all purpose seasoning

Place potatoes in colander, rinse with cold water. Pour out onto kitchen towel. Top with another kitchen towel and pat dry. Leave in towels to finish drying, about 15 minutes. Preheat electric skillet to 375. Add butter to melt. Carefully pour potatoes from towel to skillet. Toss to coat in butter. Sprinkle with seasoning. Stir again. Spread out into an even layer and allow to cook on first side for 2-3 minutes. Stir again, flipping over and over. Lower heat to 350 and cover. Cook for 15-20 minutes, stirring occasionally until browned on all sides.

Potatoes at Very Good Recipes
Pin It

reade more... Résuméabuiyad

No Oven? No problem!

Yep, that's right. This food blogger had the unthinkable happen a couple weeks ago. I turned the oven to bake, set the temp for 350 and 15 minutes when I went back to pop in the baking tray of scones....it was still ice cold. After much inspection Mr. Everyday determined it was probably the ignitor and would indeed need replaced. 

Well, not only did I not get to bake those scones, but I immediately started to think about the week's upcoming meals and just what I would need to adapt. Luckily I only had 2 things that were going to need the oven over the next few days, but of course one of those was that evening. Talk about no time to prepare! But I guess in adversity your brain starts to find ways to adjust and sometimes those brainstorms can lead to new possibilities, and in this case, delicious things!

So what started out as a new roasted potato recipe quickly became this incredible skillet potato dish. These would be absolutely perfect for breakfast, brunch or dinner! They go just as well with eggs as they do sandwiches. (In fact, I served them with BLTs!) They can easily be changed to fit your family's favorite flavors. Not to mention, they allowed me to use one of my new favorite kitchen gadgets, the mandolin! 

If someone from GE, Sears or Frigidaire happens to be reading this and would like to donate a hard working food blogger a new oven, she would forever be grateful and find you a very nice advertising space! HA HA HA But in the mean time, I'm going to keep cooking away, finding new ways to use other kitchen appliances. I wonder what I can do with the dishwasher???!!! Just kidding....

Skillet Cheesy Potatoes

3 large Russet potatoes, scrubbed and dried (figure 1 potato per person)

1 c. sharp cheddar cheese

1 small yellow onion, finely chopped

Salt and Pepper to taste

2 TBS vegetable oil

1 green onion, chopped

Heat oil to medium in a large nonstick skillet. Using a mandolin or very sharp knife slice potatoes about 1/4" thick. Add onion to oil and saute for 3 minutes until soft. Add potatoes, season with salt/pepper and saute, while stirring for 5-6 minutes. Cover and reduce heat to medium low. Cook 20-25 minutes until tender, stirring often. Sprinkle with cheese and replace lid. Turn heat off. Allow cheese to melt, about 5 minutes. Remove to platter and garnish with green onions. 

Shared on Make Ahead Meals Apr. 8, 2013
Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013
Shared on The Country Cook Apr. 12, 2013

Potatoes at Very Good Recipes
Pin It

Yep, that's right. This food blogger had the unthinkable happen a couple weeks ago. I turned the oven to bake, set the temp for 350 and 15 minutes when I went back to pop in the baking tray of scones....it was still ice cold. After much inspection Mr. Everyday determined it was probably the ignitor and would indeed need replaced. 

Well, not only did I not get to bake those scones, but I immediately started to think about the week's upcoming meals and just what I would need to adapt. Luckily I only had 2 things that were going to need the oven over the next few days, but of course one of those was that evening. Talk about no time to prepare! But I guess in adversity your brain starts to find ways to adjust and sometimes those brainstorms can lead to new possibilities, and in this case, delicious things!

So what started out as a new roasted potato recipe quickly became this incredible skillet potato dish. These would be absolutely perfect for breakfast, brunch or dinner! They go just as well with eggs as they do sandwiches. (In fact, I served them with BLTs!) They can easily be changed to fit your family's favorite flavors. Not to mention, they allowed me to use one of my new favorite kitchen gadgets, the mandolin! 

If someone from GE, Sears or Frigidaire happens to be reading this and would like to donate a hard working food blogger a new oven, she would forever be grateful and find you a very nice advertising space! HA HA HA But in the mean time, I'm going to keep cooking away, finding new ways to use other kitchen appliances. I wonder what I can do with the dishwasher???!!! Just kidding....

Skillet Cheesy Potatoes

3 large Russet potatoes, scrubbed and dried (figure 1 potato per person)

1 c. sharp cheddar cheese

1 small yellow onion, finely chopped

Salt and Pepper to taste

2 TBS vegetable oil

1 green onion, chopped

Heat oil to medium in a large nonstick skillet. Using a mandolin or very sharp knife slice potatoes about 1/4" thick. Add onion to oil and saute for 3 minutes until soft. Add potatoes, season with salt/pepper and saute, while stirring for 5-6 minutes. Cover and reduce heat to medium low. Cook 20-25 minutes until tender, stirring often. Sprinkle with cheese and replace lid. Turn heat off. Allow cheese to melt, about 5 minutes. Remove to platter and garnish with green onions. 

Shared on Make Ahead Meals Apr. 8, 2013
Shared on Mandy's Recipe Box Apr. 10, 2013
Shared on Lady Behind The Curtain Apr. 10, 2013
Shared on Miz Helen's Country Cottage Apr. 11, 2013
Shared on The Country Cook Apr. 12, 2013

Potatoes at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Meatless Monday....Um, Nevermind

So here is a delightful story to illustrate just how fried my brain has become. LOL My girlfriend and I have a saying "We used to be smart. We were braniacs. Then we had kids. Now our brains our mush." It's just a basic fact. Not only do we, as mothers, give some of our brain cells to our children in the womb, but then between the cartoons, silly songs, talking to ourselves, endless conversations about pee, poop, wee-wees and ding dings, we kind of "dumb" ourselves down a bit. (I am in NO way calling moms dumb or stupid...so please don't email me!) I think most parents out there will understand what I'm trying to say. When you are around kids all day, and think on their level, the adult part of our brain gets a little smaller each hour.

I am no exception to this phenomenon. I know for a fact that while I was an honors student, and a math whiz...it's only a matter of time before my child surpasses me. Why? Because there have been homework problems now in 2nd grade that I had to resort to using the calculator on my iPhone!

There was no real inspiration to this recipe other than I was looking for something different for a meal idea, and for whatever reason these popped into my head. So I made them, we ate them, we loved them and I sat down to blog them. That's where this post took a comical turn. I was typing along, talking about the idea of "Meatless Mondays" and how I know many people who do this every week, and while it isn't something we do all the time, I do enjoy it. Heck, I even took that idea and segwayed into Lent and how I know so many of you don't eat meat on Fridays. I then began to type the ingredient list...and that's when it happened. I typed the word bacon. It was like someone took a giant slice of the crispy pork fat and slapped me right upside the head with it. I stopped, reread it and waited for my brain to catch up. Yep, my brain is officially mush. How embarrassing would that have been? I can just see the comments now "Excuse me, I realize I'm not a food blogger, but you do realize bacon counts as meat, right?"

So never mind the meatless part, of course unless you decide to omit the bacon and then you're all set! These make a fantastic filling main dish, or a fun side dish. No matter what day of the week, or combination of ingredients, these will be delicious...and are so simple, we half brain dead parents can make them too!

Broccoli and Bacon Stuffed Potatoes
4 large baking potatoes, rinsed and dried
12 oz. frozen broccoli
2 c. shredded cheddar cheese, small amont reserved for top
2 green onions, chopped
9 slices precooked bacon, small amount reserved for top
Salt and Pepper to taste

 Preheat oven to 400. Wrap potatoes in foil, poke a few times to vent and bake 1 hour or until fork tender. Allow to cool 10 minutes. Combine frozen broccoli with 3 TBS water and microwave for 5 minutes until crisp tender. Drain well.  Slice off a small portion, lengthwise, on top. Gently scrape out inside potato leaving a 1/4 inch shell. (I use a pointed iced tea spoon for this) In a large bowl combine potato, broccoli, onions, cheese, bacon, salt and pepper. In a small bowl combine reserved cheese and bacon, making about 1/4 c. total. Mix potato mixture until well combined. Carefully spoon potato mixture back into potato shells, pressing down a little. Top each with cheese/bacon mixture. Bake for 20 minutes until golden and cheese is melted.

Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Broccoli at Very Good Recipes
Pin It

So here is a delightful story to illustrate just how fried my brain has become. LOL My girlfriend and I have a saying "We used to be smart. We were braniacs. Then we had kids. Now our brains our mush." It's just a basic fact. Not only do we, as mothers, give some of our brain cells to our children in the womb, but then between the cartoons, silly songs, talking to ourselves, endless conversations about pee, poop, wee-wees and ding dings, we kind of "dumb" ourselves down a bit. (I am in NO way calling moms dumb or stupid...so please don't email me!) I think most parents out there will understand what I'm trying to say. When you are around kids all day, and think on their level, the adult part of our brain gets a little smaller each hour.

I am no exception to this phenomenon. I know for a fact that while I was an honors student, and a math whiz...it's only a matter of time before my child surpasses me. Why? Because there have been homework problems now in 2nd grade that I had to resort to using the calculator on my iPhone!

There was no real inspiration to this recipe other than I was looking for something different for a meal idea, and for whatever reason these popped into my head. So I made them, we ate them, we loved them and I sat down to blog them. That's where this post took a comical turn. I was typing along, talking about the idea of "Meatless Mondays" and how I know many people who do this every week, and while it isn't something we do all the time, I do enjoy it. Heck, I even took that idea and segwayed into Lent and how I know so many of you don't eat meat on Fridays. I then began to type the ingredient list...and that's when it happened. I typed the word bacon. It was like someone took a giant slice of the crispy pork fat and slapped me right upside the head with it. I stopped, reread it and waited for my brain to catch up. Yep, my brain is officially mush. How embarrassing would that have been? I can just see the comments now "Excuse me, I realize I'm not a food blogger, but you do realize bacon counts as meat, right?"

So never mind the meatless part, of course unless you decide to omit the bacon and then you're all set! These make a fantastic filling main dish, or a fun side dish. No matter what day of the week, or combination of ingredients, these will be delicious...and are so simple, we half brain dead parents can make them too!

Broccoli and Bacon Stuffed Potatoes
4 large baking potatoes, rinsed and dried
12 oz. frozen broccoli
2 c. shredded cheddar cheese, small amont reserved for top
2 green onions, chopped
9 slices precooked bacon, small amount reserved for top
Salt and Pepper to taste

 Preheat oven to 400. Wrap potatoes in foil, poke a few times to vent and bake 1 hour or until fork tender. Allow to cool 10 minutes. Combine frozen broccoli with 3 TBS water and microwave for 5 minutes until crisp tender. Drain well.  Slice off a small portion, lengthwise, on top. Gently scrape out inside potato leaving a 1/4 inch shell. (I use a pointed iced tea spoon for this) In a large bowl combine potato, broccoli, onions, cheese, bacon, salt and pepper. In a small bowl combine reserved cheese and bacon, making about 1/4 c. total. Mix potato mixture until well combined. Carefully spoon potato mixture back into potato shells, pressing down a little. Top each with cheese/bacon mixture. Bake for 20 minutes until golden and cheese is melted.

Shared on Miz Helen's Country Cottage Feb. 21, 2013
Shared on The Country Cook Feb. 22, 2013

Broccoli at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Weekend Company {Guest Blogger Angie}

Woo hoo! It's Saturday again! I hope the week treated you well, and you have a fun, or maybe just a relaxing weekend in store. Maybe some Valentine's Day shopping or planning??

I'm happy to have a "repeat offender" with us today. She always has something family friendly and yummy to share with us. So grab a cup of coffee and join Angie in the EMM kitchen~

Good Morning EMM!!! I am so thankful to be back featuring one of my most recent favorite meals.   This is Angie Cupp from Northern Indiana where it is cold one day and warm the next.  I am a busy wife, mom & teachers aide during the week.  I love trying new recipes and making yummy treats for my little family of 5.

You always have to be on your toes to find that perfect recipe for a cold day.  One of those "stick to you ribs" meal.  Of course it always helps if the hubby and children love it as well. When I ask for suggestions for a our menu for the week, this is one of those meals that is always asked for. 

I have a huge passion for cooking great tasting meals and baking many treats for my family.  I also have a love for Pinterest!  ha ha!!! I love looking for new ideas for our dinner table!  I have a few boys in my home that prefer meat and potatoes so why not try "Cowboy Casserole" that I found on Pinterest.  Although, I have changed a few things to my own liking.  Your family will absolutely love this great tasting comfort casserole.

Cowboy Casserole

1 1/2 lbs of Ground Chuck (I used 90/10)

2-3 tsp Onion powder

3 TBS Minced Garlic

1 can whole kernel corn 

1 can condensed Golden Mushroom Soup

2 cups of shredded Cheddar Cheese

1/2 cup 2 % milk

4 TBS Sour Cream

1 Bag Ore-Ida Crispy Crowns

First I thaw the Crispy Crowns for 1-2 hours prior to starting casserole.

In large skillet cook ground chuck until no longer pink. While that is cooking I add the minced garlic and onion powder for flavor.  Drain grease if any. 

In a small bowl combine soup, milk, & sour cream until smooth. Then add corn & 1 cup of shredded cheese.  Mix together.    Add this mixture to the skillet.  Stir together until cheese is melted. 

Grease a 9 x 13 baking dish.  Place half of the Crispy Crowns in bottom on dish. Pour the skillet mixture over the Crispy Crowns.  Place the other half of the Crispy Crowns on top of that.  Sprinkle with remaining 1 cup of shredded cheddar cheese.   Bake uncovered at 350 degrees for 25-30 minutes. 

Pin It

Woo hoo! It's Saturday again! I hope the week treated you well, and you have a fun, or maybe just a relaxing weekend in store. Maybe some Valentine's Day shopping or planning??

I'm happy to have a "repeat offender" with us today. She always has something family friendly and yummy to share with us. So grab a cup of coffee and join Angie in the EMM kitchen~

Good Morning EMM!!! I am so thankful to be back featuring one of my most recent favorite meals.   This is Angie Cupp from Northern Indiana where it is cold one day and warm the next.  I am a busy wife, mom & teachers aide during the week.  I love trying new recipes and making yummy treats for my little family of 5.

You always have to be on your toes to find that perfect recipe for a cold day.  One of those "stick to you ribs" meal.  Of course it always helps if the hubby and children love it as well. When I ask for suggestions for a our menu for the week, this is one of those meals that is always asked for. 

I have a huge passion for cooking great tasting meals and baking many treats for my family.  I also have a love for Pinterest!  ha ha!!! I love looking for new ideas for our dinner table!  I have a few boys in my home that prefer meat and potatoes so why not try "Cowboy Casserole" that I found on Pinterest.  Although, I have changed a few things to my own liking.  Your family will absolutely love this great tasting comfort casserole.

Cowboy Casserole

1 1/2 lbs of Ground Chuck (I used 90/10)

2-3 tsp Onion powder

3 TBS Minced Garlic

1 can whole kernel corn 

1 can condensed Golden Mushroom Soup

2 cups of shredded Cheddar Cheese

1/2 cup 2 % milk

4 TBS Sour Cream

1 Bag Ore-Ida Crispy Crowns

First I thaw the Crispy Crowns for 1-2 hours prior to starting casserole.

In large skillet cook ground chuck until no longer pink. While that is cooking I add the minced garlic and onion powder for flavor.  Drain grease if any. 

In a small bowl combine soup, milk, & sour cream until smooth. Then add corn & 1 cup of shredded cheese.  Mix together.    Add this mixture to the skillet.  Stir together until cheese is melted. 

Grease a 9 x 13 baking dish.  Place half of the Crispy Crowns in bottom on dish. Pour the skillet mixture over the Crispy Crowns.  Place the other half of the Crispy Crowns on top of that.  Sprinkle with remaining 1 cup of shredded cheddar cheese.   Bake uncovered at 350 degrees for 25-30 minutes. 

Pin It

reade more... Résuméabuiyad

Yep, It's That Time Again

What time? Soup time! And more specifically, Crock Pot soup time! What can I say? I am addicted to my new one, and the numerous new recipes I have to go with it. And with the temperatures not rising out of the teens for day time highs, the arctic chill screams for more soup meals. I try to limit it to once per week, but to be honest, if I am cold, there is going to be soup on the table!

When I was trying to "prioritize" the new soups I have to try, so basically putting them in order of "drool factor" this was one that had to be put at the front of the line, for one simple reason. Leeks. I love leeks, but don't get to cook with them nearly enough. Have you ever had them? They look like giant green onions, but have a much milder flavor. They give a dish a slight onion flavor in the background without overpowering the dish. And one thing they were meant to be cooked with are potatoes.

Now when you buy them at the store, they will more than likely have the dark green stems attached. These will not be used. And when you chop and prepare them, here is a great tip. Slice the white and light green part down the middle, vertically. Then slice each piece into half moon shapes, separating the pieces. Fill your sink, or a large bowl, with cold water. Place the separated pieces into the water and gently shake with your fingers. Leeks grow in soil, and it gets into the layers. By doing this, you separate the layers, washing them thoroughly. The dirt and grit will fall to the bottom while the pieces of leek will float. Remove them from the water with your hands or a slotted spoon and place in a colander to drain/dry.

This soup is so creamy with great flavor and is truly "set it and forget it". Serve some sliced bread or maybe my Easy Yeast Rolls, or even Cheddar Biscuits on the side for a full, satisfying and comforting meal. As long as winter sticks around, you can be sure to find more soups here on EMM and I'm guessing a majority those are going to include the Crock Pot!

Potato and Leek Soup Adapted from Crock Pot
5 c. frozen shredded hashbrowns
1 (10 3/4 oz) can cream of potato soup, undiluted
1 (5 oz) can evaporated milk
1 (14 oz ) can chicken broth
3 leeks, cleaned and sliced
2 ribs celery, finely chopped
12 slices pre cooked bacon, crisp and chopped
1/2 c. milk
1/2 c. sour cream
Salt and Pepper to taste
Real bacon bits, for garnish

Combine potatoes, leeks, soup, evaporated milk, chicken broth, crisp bacon, salt and pepper in Crock Pot. Stir well. Cook on LOW 6-7 hours. After 1 hour, add 1/2 c. milk. Throughout cooking, stir about every 30 minutes. Just before serving stir in sour cream and garnish with bacon bits.

Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013

Soup at Very Good Recipes
Pin It

What time? Soup time! And more specifically, Crock Pot soup time! What can I say? I am addicted to my new one, and the numerous new recipes I have to go with it. And with the temperatures not rising out of the teens for day time highs, the arctic chill screams for more soup meals. I try to limit it to once per week, but to be honest, if I am cold, there is going to be soup on the table!

When I was trying to "prioritize" the new soups I have to try, so basically putting them in order of "drool factor" this was one that had to be put at the front of the line, for one simple reason. Leeks. I love leeks, but don't get to cook with them nearly enough. Have you ever had them? They look like giant green onions, but have a much milder flavor. They give a dish a slight onion flavor in the background without overpowering the dish. And one thing they were meant to be cooked with are potatoes.

Now when you buy them at the store, they will more than likely have the dark green stems attached. These will not be used. And when you chop and prepare them, here is a great tip. Slice the white and light green part down the middle, vertically. Then slice each piece into half moon shapes, separating the pieces. Fill your sink, or a large bowl, with cold water. Place the separated pieces into the water and gently shake with your fingers. Leeks grow in soil, and it gets into the layers. By doing this, you separate the layers, washing them thoroughly. The dirt and grit will fall to the bottom while the pieces of leek will float. Remove them from the water with your hands or a slotted spoon and place in a colander to drain/dry.

This soup is so creamy with great flavor and is truly "set it and forget it". Serve some sliced bread or maybe my Easy Yeast Rolls, or even Cheddar Biscuits on the side for a full, satisfying and comforting meal. As long as winter sticks around, you can be sure to find more soups here on EMM and I'm guessing a majority those are going to include the Crock Pot!

Potato and Leek Soup Adapted from Crock Pot
5 c. frozen shredded hashbrowns
1 (10 3/4 oz) can cream of potato soup, undiluted
1 (5 oz) can evaporated milk
1 (14 oz ) can chicken broth
3 leeks, cleaned and sliced
2 ribs celery, finely chopped
12 slices pre cooked bacon, crisp and chopped
1/2 c. milk
1/2 c. sour cream
Salt and Pepper to taste
Real bacon bits, for garnish

Combine potatoes, leeks, soup, evaporated milk, chicken broth, crisp bacon, salt and pepper in Crock Pot. Stir well. Cook on LOW 6-7 hours. After 1 hour, add 1/2 c. milk. Throughout cooking, stir about every 30 minutes. Just before serving stir in sour cream and garnish with bacon bits.

Shared on Make Ahead Meals Jan. 28, 2013
Shared on Mandy's Recipe Box Jan. 29, 2013
Shared on Lady Behind The Curtain Jan. 30, 2013
Shared on Miz Helen's Country Cottage Jan. 31, 2013

Soup at Very Good Recipes
Pin It

reade more... Résuméabuiyad

Not A Fan

My husband is not a Rachael Ray fan. End of story. While I enjoy her talk show, and have found success with a few of her recipes, and used to watch both 30 Minute Meals and $40 A Day multiple times a day, he just can't understand why. He doesn't enjoy her, the way she talks, or really anything about her. And that's okay because there are plenty of people he is a fan of that I do NOT like one bit! To each their own. So you can imagine my surprise when last week he was working from home one morning, walked into the living room where I was watching her, and said "That recipe wouldn't be too bad if you changed it up a little." Huh? What? Did I just hear him right? To be honest, I wasn't even paying attention to what she was cooking, and when I looked up, I knew exactly why he said what he did. She was making sloppy joes, but instead of serving them on buns, they were plated over roasted sweet potatoes. Now we love sweet potatoes, but I just couldn't get behind this idea. I understood why she was doing it. Sweet potatoes are one of the most nutrient packed things you can find in the grocery store; and this is why I serve them so often. But not this way. However, we both agreed that if they were done with a white potato instead, they could be really good. Kind of like a chili topped potato, but a little different. So using my own sloppy joe recipe and some yummy toppings, I came up with these. They are easy, delicious, and the kids will love them! Sloppy anything will get them running to the table! And here are a couple tips for you: 1. To save time, simply bake your potatoes in the microwave instead. 2. Make the sauce in the morning, cover and put in the fridge. Then when you are ready to make supper all you have to do is brown off the meat. Which ever way you decide to prepare them, they are a simple weeknight meal and a new twist on an old favorite.

Sloppy Potatoes
4 large baking potatoes, cleaned
1 lb. ground beef
3/4 c. ketchup
1 tsp. mustard
3 tsp. brown sugar
1/2 tsp. garlic powder
Olive oil
Salt and Pepper to taste
Chopped Onion, optional
Shredded Cheddar Cheese, optional

Preheat oven to 400. Rub potatoes with olive oil and salt. Wrap in foil and poke holes in them. Place on a baking sheet and cook for 1 hour or until fork tender. In a medium bowl, combine ketchup, mustard, brown sugar, garlic powder, salt and pepper. Stir well to combine. In a large skillet, brown meat until no longer pink. Drain if necessary. Add ketchup mixture to ground beef and simmer on low for 5-7 minutes until thickened. When potatoes are done split and lay open on plates. Spoon meat mixture over potato. Top with onions and cheese.

Shared on Lady Behind The Curtain Nov. 7, 2012
Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Ground Beef at Very Good Recipes
Pin It

My husband is not a Rachael Ray fan. End of story. While I enjoy her talk show, and have found success with a few of her recipes, and used to watch both 30 Minute Meals and $40 A Day multiple times a day, he just can't understand why. He doesn't enjoy her, the way she talks, or really anything about her. And that's okay because there are plenty of people he is a fan of that I do NOT like one bit! To each their own. So you can imagine my surprise when last week he was working from home one morning, walked into the living room where I was watching her, and said "That recipe wouldn't be too bad if you changed it up a little." Huh? What? Did I just hear him right? To be honest, I wasn't even paying attention to what she was cooking, and when I looked up, I knew exactly why he said what he did. She was making sloppy joes, but instead of serving them on buns, they were plated over roasted sweet potatoes. Now we love sweet potatoes, but I just couldn't get behind this idea. I understood why she was doing it. Sweet potatoes are one of the most nutrient packed things you can find in the grocery store; and this is why I serve them so often. But not this way. However, we both agreed that if they were done with a white potato instead, they could be really good. Kind of like a chili topped potato, but a little different. So using my own sloppy joe recipe and some yummy toppings, I came up with these. They are easy, delicious, and the kids will love them! Sloppy anything will get them running to the table! And here are a couple tips for you: 1. To save time, simply bake your potatoes in the microwave instead. 2. Make the sauce in the morning, cover and put in the fridge. Then when you are ready to make supper all you have to do is brown off the meat. Which ever way you decide to prepare them, they are a simple weeknight meal and a new twist on an old favorite.

Sloppy Potatoes
4 large baking potatoes, cleaned
1 lb. ground beef
3/4 c. ketchup
1 tsp. mustard
3 tsp. brown sugar
1/2 tsp. garlic powder
Olive oil
Salt and Pepper to taste
Chopped Onion, optional
Shredded Cheddar Cheese, optional

Preheat oven to 400. Rub potatoes with olive oil and salt. Wrap in foil and poke holes in them. Place on a baking sheet and cook for 1 hour or until fork tender. In a medium bowl, combine ketchup, mustard, brown sugar, garlic powder, salt and pepper. Stir well to combine. In a large skillet, brown meat until no longer pink. Drain if necessary. Add ketchup mixture to ground beef and simmer on low for 5-7 minutes until thickened. When potatoes are done split and lay open on plates. Spoon meat mixture over potato. Top with onions and cheese.

Shared on Lady Behind The Curtain Nov. 7, 2012
Shared on Miz Helen's Country Cottage Nov. 8, 2012
Shared on The Country Cook Nov. 9, 2012

Ground Beef at Very Good Recipes
Pin It

reade more... Résuméabuiyad

One Pot Short

A few weeks back it was a cold, dreary Sunday and comfort food was on our menu. Comfort food in the form of Beef and Noodles. And in our house, if those are on our table, there is a big bowl of mashed potatoes right next to them! It's the only way we eat them....no exceptions! So as I ventured into the kitchen, taking the ingredients out of the cupboards, beginning my prep work I remembered one very important detail since the last time I made this meal. One of the two big stock pots I had was scorched, ruined and now resides in a garbage dump somewhere. So I had one pot to prepare the beef and noodles in, but what was I going to do about the potatoes? I could borrow one from my friend 3 doors down, I could drive the 20 minutes to my mom's house and borrow hers, I could head to the Walmart down the street and buy a new one...but to be quite frank, none of those sounded like good options. Why? I don't know if you are grasping just how cold it was this day, (Okay, on the scale of cold, it wasn't freezing, but after a week of 60s and one 80 degree day, 43 felt like the arctic tundra!) and I simply did not want to leave the house. So after the 60 seconds it took me to determine what ever solution I was going to come up it needed to be something "in house", it finally came to be. My Crock-Pot! Of course! Put the potatoes in some water, cook them all day. And then continue as planned. Why not? All I needed was to achieve the same goal as boiling them. Lucky for me, it worked perfectly! I am so glad to have this little tip in my back pocket! How easy when you are cooking a huge meal, or when you have company! Especially since after they are mashed, you can put them back in the slow cooker to keep warm throughout the whole evening. I knew there were more reasons to love my Crock-Pot, and I'm so happy I discovered this one. Because I'm telling you right now, beef and noodles with no mashed potatoes would mean riots at my house!

Crock-Pot Mashed Potatoes
2 1/2 lbs. russet potatoes, peeled and cubed
Water
1/4 c. milk
1/4 c. butter, room temperature
Salt and Pepper to taste

Place potatoes in Crock Pot. Add just enough water to cover. Set on HIGH and cook 4-5 hours until fork tender. Drain. Place in a large mixing bowl. Mash with a potato masher. Add butter and milk. Using an electric mixer, whip until smooth. Add salt and pepper. Stir to combine. If placing back in Crock-Pot to keep warm, turn heat to LOW and stir occasionally. Garnish with extra butter and pepper if desired.

Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Potatoes at Very Good Recipes
Pin It

A few weeks back it was a cold, dreary Sunday and comfort food was on our menu. Comfort food in the form of Beef and Noodles. And in our house, if those are on our table, there is a big bowl of mashed potatoes right next to them! It's the only way we eat them....no exceptions! So as I ventured into the kitchen, taking the ingredients out of the cupboards, beginning my prep work I remembered one very important detail since the last time I made this meal. One of the two big stock pots I had was scorched, ruined and now resides in a garbage dump somewhere. So I had one pot to prepare the beef and noodles in, but what was I going to do about the potatoes? I could borrow one from my friend 3 doors down, I could drive the 20 minutes to my mom's house and borrow hers, I could head to the Walmart down the street and buy a new one...but to be quite frank, none of those sounded like good options. Why? I don't know if you are grasping just how cold it was this day, (Okay, on the scale of cold, it wasn't freezing, but after a week of 60s and one 80 degree day, 43 felt like the arctic tundra!) and I simply did not want to leave the house. So after the 60 seconds it took me to determine what ever solution I was going to come up it needed to be something "in house", it finally came to be. My Crock-Pot! Of course! Put the potatoes in some water, cook them all day. And then continue as planned. Why not? All I needed was to achieve the same goal as boiling them. Lucky for me, it worked perfectly! I am so glad to have this little tip in my back pocket! How easy when you are cooking a huge meal, or when you have company! Especially since after they are mashed, you can put them back in the slow cooker to keep warm throughout the whole evening. I knew there were more reasons to love my Crock-Pot, and I'm so happy I discovered this one. Because I'm telling you right now, beef and noodles with no mashed potatoes would mean riots at my house!

Crock-Pot Mashed Potatoes
2 1/2 lbs. russet potatoes, peeled and cubed
Water
1/4 c. milk
1/4 c. butter, room temperature
Salt and Pepper to taste

Place potatoes in Crock Pot. Add just enough water to cover. Set on HIGH and cook 4-5 hours until fork tender. Drain. Place in a large mixing bowl. Mash with a potato masher. Add butter and milk. Using an electric mixer, whip until smooth. Add salt and pepper. Stir to combine. If placing back in Crock-Pot to keep warm, turn heat to LOW and stir occasionally. Garnish with extra butter and pepper if desired.

Shared on Miz Helen's Country Cottage Oct. 25, 2012
Shared on The Country Cook Oct. 26, 2012

Potatoes at Very Good Recipes
Pin It

reade more... Résuméabuiyad