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Posts Tagged ‘potatoes’

Potato Kielbasa Skillet

Potato Kielbasa Skillet

Ingredients
1 pound red potatoes, cubed
3 tablespoons water
3/4 pound smoked kielbasa or Polish sausage, cut into 1/4-inch slices
1/2 cup chopped onion
1 tablespoon olive oil
2 tablespoons brown sugar
2 tablespoons cider vinegar
1 tablespoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon pepper
4 cups fresh baby spinach
5 bacon strips, cooked and crumbled

Directions
Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender; drain.

In a large skillet, saute kielbasa and onion in oil until onion is tender. Add potatoes; saute 3-5 minutes longer or until kielbasa and potatoes are lightly browned.

Combine the brown sugar, vinegar, mustard, thyme and pepper; stir into skillet. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until heated through. Add spinach and bacon; cook and stir until spinach is wilted. Yield: 4 servings.

Recipe found here: Potato Kielbasa Skillet

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Grilled Potatoes & Peppers

Grilled Potatoes & Peppers

Ingredients
8 medium red potatoes, cut into wedges
2 medium green peppers, sliced
1 medium onion, cut into thin wedges
2 tablespoons olive oil
5 garlic cloves, thinly sliced
1 teaspoon paprika
1 teaspoon steak seasoning
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Directions
In a large bowl, combine all ingredients. Divide between two pieces of heavy-duty foil (about 18 in. square). Fold foil around potato mixture and crimp edges to seal.

Grill, covered, over medium heat 40-45 minutes or until potatoes are tender. Open foil carefully to allow steam to escape. Yield: 10 servings.

Recipe found here: Grilled Potatoes & Peppers

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Rosemary Roasted Potatoes and Asparagus

Rosemary Roasted Potatoes and Asparagus

Ingredients
1/2 pound fingerling potatoes, cut into 1-inch pieces
1/4 cup olive oil, divided
2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
2 garlic cloves, minced
1 pound fresh asparagus, trimmed
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper

Directions
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper. Yield: 4 servings.

Recipe found here: Rosemary Roasted Potatoes and Asparagus

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Mozzarella Mashed Potato Remix

Mozzarella Mashed Potato Remix

Ingredients
2 tablespoons dry bread crumbs
2 medium onions, chopped
1 celery rib, chopped
2 tablespoons chopped green pepper
3 tablespoons canola oil
1 garlic clove, minced
3 cups mashed potatoes (with added milk and butter)
1-1/4 cups cubed part-skim mozzarella cheese
1/2 cup shredded part-skim mozzarella cheese

Directions
Grease a 1-1/2-qt. baking dish and sprinkle with bread crumbs; set aside.

In a large skillet, saute the onions, celery and pepper in oil until tender. Add garlic; cook 1 minute longer. Remove from the heat; stir in mashed potatoes and cheese cubes. Transfer to prepared baking dish and sprinkle with shredded cheese.

Bake, uncovered, at 375° for 25-30 minutes or until golden brown. Yield: 6 servings.

Recipe found here: Mozzarella Mashed Potato Remix

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Dijon Scalloped Potatoes

Dijon Scalloped Potatoes

Ingredients
2/3 cup chopped onion
2 teaspoons canola oil
1 can (14-1/2 ounces) chicken broth
2 packages (3 ounces each) cream cheese, cubed
1 tablespoon Dijon mustard
3 medium russet potatoes, peeled and thinly sliced
2 medium sweet potatoes, peeled and thinly sliced
1-1/2 to 2 cups crushed butter-flavored crackers
3 tablespoons grated Parmesan cheese
2 tablespoons butter, melted
2 teaspoons minced fresh parsley

Directions
Preheat oven to 350°. In a Dutch oven, saute onion in oil until tender. Reduce heat to medium; stir in broth, cream cheese and mustard until blended. Remove from heat. Stir in potatoes.

Transfer to a 13×9-in. baking dish coated with cooking spray. In a small bowl, combine crushed crackers, Parmesan cheese and butter; sprinkle over the top.

Bake, uncovered, 50-60 minutes or until potatoes are tender. Sprinkle with parsley. Let stand 10 minutes before serving. Yield: 8 servings.

Recipe found here: Dijon Scalloped Potatoes

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Creamed Garden Potatoes and Peas

Creamed Garden Potatoes and Peas

Ingredients
2 pounds small red potatoes, quartered
3 cups fresh or frozen peas
1 cup water
2 tablespoons chopped onion
2 tablespoons butter
3 tablespoons plus 1 teaspoon all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
2 cups 2% milk
1 cup half-and-half cream

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until tender. Drain.

Meanwhile, place peas and water in a small saucepan. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until tender. Drain.

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in potatoes and peas; heat through. Yield: 12 servings.

Recipe found here: Creamed Garden Potatoes and Peas

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Potatoes Supreme

Potatoes Supreme

Ingredients
8 to 10 medium potatoes, peeled and cubed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3 cups (12 ounces) shredded cheddar cheese, divided
1 cup (8 ounces) sour cream
3 green onions, chopped
Salt and pepper to taste

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and cool.

In a large bowl, combine soup, 1-1/2 cups cheese, sour cream, onions, salt and pepper; stir in potatoes.

Place in a greased 13-in. x 9-in. baking dish. Sprinkle with remaining cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 8-10 servings.

Recipe found here: Potatoes Supreme

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