Summer Vegetable Tian.

Browsing the "Food & Drink" category on Pinterest has someone replaced my browsing of cooking and baking blogs.  It's just so easy to pop unto the Pinterest App vs firing up my computer.  Either way, actually making the foods that I find on blogs, pinterest, cookbooks, and magazines is key.

I had so much interest in this recipe that I made it the same day I found it.  Both because it looked easy yet delicious and because it allowed me to use some summer bounty.

Summer Vegetable Tian.
(Adapted from Budget Bytes)
1 tablespoon olive oil
1 medium onion (chopped)
2 teaspoons garlic (minced)
2 cups zucchini (sliced thin)
2 cups new potatoes (sliced thin)
2 cups roma  (or other variety) tomatoes (sliced thin)
2 teaspoons dried thyme
1/2 teaspoon sea salt
1/2 teaspoon fresh ground pepper
3/4 cup mozzarella cheese (shredded)
3/4 cup parmesan cheese (shredded)

Saute onion and garlic in olive oil.  Spread evenly in the bottom of a shallow baking dish.  Layer zucchini, potatoes, and tomatoes upright throughout the baking dish.  Sprinkle evenly with thyme, salt, and pepper.  Cover with foil and bake in a preheated 400 degree oven for 30 minutes.  Remove from the oven and take off the foil.  Sprinkle evenly with cheeses.  Return to the oven for 20 more minutes.  Remove from the oven, allow to cook slightly, and enjoy.

Potato Pockets.

Even though we are experiencing winter weather in Wisconsin right now, it is still grilling weather!!  And who doesn't love baked beans and potatoes with your grilled brats, hamburgers, steaks, shrimp, or chicken!?  Plus, these do not require washing any dishes other than a knife.

Potato Pockets.
(Recipe by Me)
4 small/medium sized potatoes
8 slices of onion
2 tablespoons butter
Sprinkle of dried garlic, salt, pepper

Tear off 4 pieces of alumnimum foil and top each with 1/2 tablespoon of butter.  Slice potatoes and onions into thin pieces and place on top each piece of foil.  Sprinkle with dried garlic, salt, and pepper to taste.  Fold the foil over the potato mixture.  Place on a hot grill for about 15-20 minutes.  Serve hot.

                                  

Much like American Fries or fried potatoes some of your potatoes will get crispy and some with stay soft.  Perfect combination for a delicious side to any grilled meal!

Cheesy Potatoes with Kielbasa.

There are few things better than comfort foods prepared in slow cookers on winter days in Wisconsin - and this is no exception!  I tossed this together in no time at all and didn't have to worry about it for several hours.  Perfect.

Cheesy Potatoes with Kielbasa.
(Recipe Adapted from Michelle)
1 package hashbrowns (the diced variety & if you like, the ones that are mixed with peppers & onions)
1/2 onion (diced)
2 rings kielbasa or similar sausage sliced 1/4-1/2 inch thick
1 small can cream of mushroom soup
1/2 cup water
2 cups shredded cheese
1/2 cup sour cream
Salt & pepper to taste

Place all ingredients in a crock pot and cook on low for 4-6 hours stirring occasionally if able.  

That's it!  Super easy and comforting.  My husband could not have been happier with this meal.  It's got "meat and potatoes" - perfect, right?

Hot Crashed Potatoes.

Who doesn't love mashed potatoes.  Topped with butter.  With or without gravy.  I want some just thinking about them!  My husband on the other hand...does not love them.  He likes them, but they don't have the same power over him.

With that in mind I set out to find a different potato recipe for accompany the meatloaf I made over the weekend.  (Yes, I realize it was in my menu plans a week ago, but sometimes life happens and my menus do not become reality).  Back to the potatoes: I've been "cleaning out" my bookmarks (or favorites - what are they called these days?) and moving them to a new site full of pretty, tasty, and wonderful things: www.pinterest.com.  I am excited to be able to access them on any computer and in the near future on my iPhone.  Awesome, right?  Again...the potatoes!  I found a recipe I had been saving for quite some time...hot crashed potatoes.  

Hot Crashed Potatoes.
(Recipe from Pioneer Woman.  Adapted slightly to what I had on hand/our tastes.)
A bunch of potatoes (baby reds or other small potato - preferably from your garden)
Olive Oil
Salt
Pepper
Rosemary
Garlic

Boil desired number of potatoes in water.  (Don't be shy.  I thought I was being generous when I made mine, but it turns out they were pretty popular and most of them went.)  Drizzle baking sheet with a fair amount of olive oil (for flavor and to keep the potatoes from sticking).  Using a potato masher, take each potato and press down twice - turning the masher 90 degrees for the second mash.  Do not mash the potatoes completely flat...they should be a little pillowy.  Brush with olive oil.  Top with salt and pepper to taste.  Add an herb - I used rosemary on half and garlic on the other half.  Fresh would be optimal, but dried works too!  Bake in a 450 degree oven for 25-30 minutes or until potatoes are beginning to crisp.  

These little guys are not too much work and are pretty darn tasty.  I'll definitely make these again...especially when my garden is in season.  I can only imagine how much more delightful these would be with fresh from the garden baby reds.  This just might become my "go to" potato for the upcoming grilling season.

Broccoli, Potato, & Cheese Pie.

I was excited about this recipe from the moment I spotted it over at Veggie Belly. I sent the link to my sister-in-law right away since I get excited about vegetarian recipes that appear appealing to the masses. And this is one of them!

Broccoli, Potato, & Cheese Pie

(adapted from Veggie Belly)

2 medium potatoes (cut into quarter-inch slices)

1/2 cup milk

1 teaspoon flour

1 teaspoon dijon mustard

1 1/2 cup gruyere and asiago cheese (cut into small pieces)

you could also use a mixture of parmesan and mozzarella cheese

1 cup broccoli florets (chopped)

2 tablespoons parsley

1 tablespoon dried onion

1 teaspoon pepper

1 sleeve saltine crackers

4 tablespoons butter (melted)

1/2 cup hot water

Preheat oven to 375 degrees. Wrap potatoes in a towel and microwave for about 2 minutes or until half cooked. Allow to cook and cut into slices. In a bowl, combine milk, flour, and mustard. Add cheese, broccoli, potatoes, parsley, onion, and pepper. Make the crust by crushing the saltine crackers into powder (best accomplished with a food processor). Combine the cracker powder with melted butter and hot water; stir until it combines like dough. Press onto the bottom and sides of a pie plate. Place broccoli/potato/cheese mixture over the crust. Bake at 375 degrees for 20-30 minutes. Cool slightly and serve.

I loved the flavor of the asiago and gruyere with the vegetables. The left overs did not last which says something!! And this was easy to put together! Give it a try!

Loaded Baked Potato Soup

This past weekend we had a Birthday party for our mom (Happy Birthday Mom!!) and the menu consisted of several varieties of soup. My soup: Loaded Baked Potato. It was REALLY delicious and not as bad for you as some other versions of this soup out there... although it probably still isn't too good for you! :)


Loaded Baked Potato Soup

6 potatoes
1 can cream of chicken soup (+ 1 soup can water)
1 can cheddar cheese soup
3 cups milk
1 Tablespoon Tastefully Simple's Onion, Onion Seasoning
1 Tablespoon Tastefully Simple's Bacon, Bacon Seasoning
1 cup shredded cheddar cheese
6 slices bacon

Wash potatoes and bake them as you would a baked potato (I used the microwave which works well). Leave skins on the potatoes and cut into bite sized pieces. Cook the bacon until extra crispy and crumble. Add the remaining ingredients and let it cook. This soup is rather thick so feel free to add more milk or less potatoes.

Enjoy!! :)

Garlic Smashed Potatoes

These potatoes are probably the best I have ever made... they are VERY tasty and you should probably try them out tonight with fresh potatoes from your garden or tomorrow if you have to run to your nearest farmer's market or grocery store to get some baby red and yellow potatoes.

I served these with Jamaican Jerk beef strips (a sirloin roast, sliced into strips and marinated), corn on the cob and garlic bread.

I will warn you in advance that I did absolutely no measuring, so I encourage you to do the same, as my measurements are only approximations anyway... make them to your liking and use this as a guide. :)


Garlic Smashed Potatoes

10-12 baby red and yellow potatoes, rinsed and halved -- leave skins on!
2/3 cup sour cream
1/2 cup milk
1 - 2 Tablespoons butter or margarine
1 Tablespoon minced garlic
1 teaspoon parsley flakes
1/2 teaspoon red pepper flakes
1/2 teaspoon season salt
1 teaspoon fresh ground pepper

Boil potatoes in salted water until fork is easily inserted into potato. Drain water and return to pot. Add remaining ingredients and mash with spoon, leaving some lumps. Enjoy! :)

Not Your Average Tater Tot Casserole

I'll apologize in advance for not having a picture, but it was just too good and my roommates and I ate it up before I had the chance!!

So, the story behind this recipe is that I had some ground beef in the freezer that needed to be used up; it was already cooked. I was kind of craving our mom's Tater Tot Casserole, but didn't have tater tots and didn't fee like going to the store to get some. So, I reinvented the old standby. :)

1 pound ground beef, browned
2 large potatoes, washed and cut into chunks
mushrooms
butter
1 cup frozen corn
1 small can cream of mushroom soup
1/2 soup can milk
black pepper and salt to taste

Fry potatoes and mushrooms (feel free to add chopped onions too -- I just didn't have them on hand) in butter until nearly done. Add remaining ingredients and heat thoroughly. Serve with warm, fresh bread. :) This recipe would probably do well cooking in the oven too, but I just used the stove top. This recipe serves about 4 people.

Now, I'll share Mom's original recipe:

2 pounds ground beef
salt and pepper to taste
1 medium onion
2 cups corn or green beans
32 oz. bag Tater Tots
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 cup water

Fry ground beef, onion, salt and pepper to taste. Mix remaining ingredients, top with tater tots. Bake at 350 for 1 hour.

Happy cooking!!! :)