Feeds:
Posts
Comments

Posts Tagged ‘potatoes’

Cheesy Gnocchi Casserole with Ham and Peas

Ingredients
1 tablespoon unsalted butter
1 onion, chopped
One 8-ounce piece deli ham, diced
1/2 teaspoon chopped fresh thyme
1/2 cup low-sodium chicken broth
One 17.5-ounce package potato gnocchi
1 cup frozen peas, thawed
1/4 cup heavy cream
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1 cup shredded Swiss or Gruyere cheese

Directions

Preheat the broiler to high heat.

Melt the butter in a large ovenproof skillet over medium heat. Add the onions and cook until softened, about 3 minutes. Add the ham and thyme and continue to cook until the ham is lightly browned.

Add the chicken broth and 3/4 cup water and bring to a simmer. Add the gnocchi, stir well, cover and cook until the gnocchi is slightly tender, about 5 minutes.

Remove from the heat.

Uncover and stir in the peas, cream, 1/4 teaspoon salt and 1/4 teaspoon pepper.

Sprinkle the cheese over the top and broil until golden and bubbly, about 3 minutes. Serve.

Advertisements

Read Full Post »

Loaded Tater Tot Bake

Ingredients
1 tablespoon canola oil
1 medium onion, finely chopped
6 ounces Canadian bacon, cut into 1/2-inch strips
4 cups frozen Tater Tots, thawed
6 large eggs, lightly beaten
1/2 cup reduced-fat sour cream
1/2 cup half-and-half cream
1 tablespoon dried parsley flakes
3/4 teaspoon garlic powder
1/2 teaspoon pepper
1-1/2 cups shredded cheddar cheese

Directions
Preheat oven to 350°. In a large skillet, heat oil over medium heat. Add onion; cook and stir 2-3 minutes or until tender. Add Canadian bacon; cook 1-2 minutes or until lightly browned, stirring occasionally. Remove from heat.

Line bottom of a greased 11×7-in. baking dish with Tater Tots; top with Canadian bacon mixture. In a large bowl, whisk eggs, sour cream, cream and seasonings until blended. Stir in cheese; pour over top. Bake, uncovered, 35-40 minutes or until golden brown. Yield: 6 servings.

Recipe found here: Loaded Tater Tot Bake

Read Full Post »

Roasted Pepper Potato Soup

Ingredients
2 medium onions, chopped
2 tablespoons canola oil
1 jar (7-1/4 ounces) roasted red peppers, undrained, chopped
1 can (4 ounces) chopped green chilies, drained
2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon ground coriander
3 cups diced peeled potatoes
3 cups vegetable broth
2 tablespoons minced fresh cilantro
1 tablespoon lemon juice
1/2 cup reduced-fat cream cheese, cubed

Directions
In a large saucepan, saute onions in oil until tender.

Stir in the roasted peppers, chilies, cumin, salt and coriander.

Cook and stir for 2 minutes.

Stir in potatoes and broth; bring to a boil.

Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender.

Stir in cilantro and lemon juice. Cool slightly.

In a blender, process the cream cheese and half of the soup until smooth.

Return all to pan and heat through. Yield: 6 servings.

Recipe found here: Roasted Pepper Potato Soup

Read Full Post »

Copycat O’Charley’s Overloaded Potato Soup

Ingredients
5 pounds potatoes, peeled and cubed (about 10 cups)
1 medium onion, finely chopped
5 cans (14-1/2 ounces each) chicken broth
1 garlic clove, minced
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 packages (8 ounces each) cream cheese, softened and cubed
1 cup half-and-half cream
1/4 cup butter, cubed

TOPPINGS:
1 pound bacon strips, cooked and crumbled
3/4 cup shredded sharp cheddar cheese
1/4 cup minced chives

Directions
Place potatoes and onion in a 6-qt. slow cooker; add broth, garlic, salt and pepper. Cook, covered, on low 8-10 hours or until potatoes are tender.

Mash potatoes to desired consistency. Stir in cream cheese, cream and butter. Cook, covered, 15 minutes longer or until heated through.

Just before serving, whisk soup to combine. Top servings with bacon, cheese and chives. Yield: 12 servings (4 quarts).

Recipe found by: Copycat O’Charley’s Overloaded Potato Soup

Read Full Post »

Asian Salmon with Potatoes and Broccoli Sheet-Pan Dinner

Ingredients

Potatoes
2 tablespoons toasted sesame oil
1 teaspoon chili garlic sauce
1 teaspoon soy sauce
1/4 teaspoon salt
1 lb small new potatoes, quartered

Broccoli and Salmon

2 tablespoons packed brown sugar
2 tablespoons soy sauce
2 tablespoons butter, melted
1 tablespoon natural rice vinegar
1/4 teaspoon salt
4 (4 oz) salmon filets, skin on
1/2 lb fresh broccoli florets (about 4 cups)
2 green onions, sliced on the bias

Directions
1 Heat oven to 425°F. Spray large, rimmed sheet pan with cooking spray.

2 In large bowl, mix sesame oil, chili garlic sauce, 1 teaspoon soy sauce and 1/4 teaspoon salt. Add potatoes, and toss to coat. Place potatoes skin side down in single layer on pan. Roast potatoes 20 minutes. Remove from oven. Turn potatoes skin side up, and make room for broccoli and salmon.

3 In same large bowl, mix brown sugar, 2 tablespoons soy sauce, the butter, vinegar and 1/4 teaspoon salt. Transfer 2 tablespoons of the mixture to medium bowl. Add salmon to mixture in medium bowl; turn to coat. Add broccoli to large bowl, and toss to coat. Add salmon, skin side down, to pan with potatoes; add broccoli. Pour any remaining mixture from both bowls over salmon and broccoli. Roast 12 to 15 minutes or until salmon is cooked through and flakes easily with a fork, and potatoes are fork-tender. Top with green onions.

Recipe found here: Asian Salmon with Potatoes and Broccoli Sheet-Pan Dinner

Read Full Post »

Slow-Cooked Ranch Potatoes

Ingredients
6 Jones Dairy Farm Dry-Aged Bacon strips, chopped
2-1/2 pounds small red potatoes, cubed
1 package (8 ounces) cream cheese, softened
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/4 cup 2% milk
1 envelope buttermilk ranch salad dressing mix
3 tablespoons thinly sliced green onions

Directions
In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Drain drippings, reserving 1 tablespoon.

Place potatoes in a 3-qt. slow cooker. In a bowl, beat cream cheese, soup, milk, dressing mix and reserved drippings until blended; stir into potatoes. Sprinkle with bacon.

Cook, covered, on low 7-8 hours or until potatoes are tender. Top with green onions. Yield: 10 servings

Recipe found here: Slow-Cooked Ranch Potatoes

Read Full Post »

Rosemary Sweet Potato Fries

Ingredients
3 tablespoons olive oil
1 tablespoon minced fresh rosemary
1 garlic clove, minced
1 teaspoon cornstarch
3/4 teaspoon salt
1/8 teaspoon pepper
3 large sweet potatoes, peeled and cut into 1/4-inch julienned strips (about 2-1/4 pounds)

Directions
Preheat oven to 425°. In a large resealable plastic bag, combine the first six ingredients. Add sweet potatoes; shake to coat.

Arrange in a single layer on two 15x10x1-in. baking pans coated with cooking spray. Bake, uncovered, 30-35 minutes or until tender and lightly browned, turning occasionally. Yield: 4 servings.

Recipe found here: Rosemary Sweet Potato Fries

Read Full Post »

Older Posts »

%d bloggers like this: