Tag Archives: Potatoes

Hawaiian Burgers and Grilled Potatoes for Recipe Friday

Well, I forgot to take pictures, but we had the yummiest burgers on the Traeger last night. I actually started with pre-made angus burgers from Costco, but you could patty up burgers from fresh hamburger. I’ve actually done that before, and they were good then, too. Last night we served these with baked beans and Grilled Potatoes.

Hawaiian Burgers

Ingredients:

Pre-made burgers
or
1 lb hamburger mixed with ¼ cup pineapple salsa and pattied
Canned pineapple rings
Provolone cheese slices (optional)
Sesame buns
Barbeque sauce
Miracle Whip or mayonnaise

Directions:

Grill burgers. When burgers are about half done, place pineapple rings on grill. Assemble burgers with 2 slices of pineapple per burger.

* * * * *

Grilled Potatoes

Ingredients:

2 – 4 Large Russet potatoes
Pam cooking spray
Salt and pepper

Directions:

Peel potatoes and cut into small cubes. Spray a large piece of heavy-duty aluminum foil with cooking spray. Place the potatoes on the foil and sprinkle with salt and pepper. Close the packet up. Place on the grill and cook for 35 to 45 minutes. (Note: I started these quite a bit before the burgers.)

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Roasted Fingerling Potatoes for Recipe Friday

This recipe is one of my favorite ways to cook potatoes, and you can use just about any potato, but I really love it with little fingerling potatoes. You can get fingerlings in white, red, and purple. I got a mix of all three at Costco. I originally created this recipe for making potatoes on my Traeger pellet stove (barbeque), but my Traeger still isn’t working because we don’t have a truck to take it to the repair shop. So I’ve had to improvise and make it in my oven.

I decided to include a bonus recipe, too, that I made at the same time as the potatoes: Oven Roasted Peppers and Onions. They were a nice complement to the potatoes and the Pan-Fried Cube Steaks we had for dinner last night.

One thing I love about both the potatoes and the veggie recipe is the easy clean-up! You just crumple up the aluminum foil and throw it away, and rinse the cookie sheet.

Roasted Potatoes and Veggies

Roasted Fingerling Potatoes and
Oven Roasted Peppers and Onions

Ingredients:

Fingerling potatoes
1 tbsp olive oil
Salt
Rosemary
Parsley

Fingerling Potatoes

1 large red pepper
1 large yellow or orange pepper
1 medium sweet onion
Salt
Pepper
Chili seasoning

Directions:

Select enough fingerling potatoes for the number of people you need to feed. Remove any large eyes or spots from the potatoes and slice into small pieces. Lay out a large piece of heavy-duty aluminum foil. (If you only have regular foil, double it for strength). Spray the center of the foil with Pam or other non-stick spray. Place the potato pieces in the center. Salt liberally and sprinkle with rosemary, parsley, or other herbs. Add olive oil and mix the potatoes around by hand to coat with oil. Close up the foil into a packet with the ends folded up to keep any juices in. Place the packet on a cookie sheet to make it easier to take it out of the oven. Roast at 375° for 45 to 50 minutes.  Remove from oven and open the foil packet carefully.

Peppers and Onions in Foil

Once the potatoes are in the oven, remove the seeds from the peppers and cut into slices. Cut onion into slices. Prepare peppers and onions in the same manner as the potatoes and seal them up in a foil packet. Put the packet on the cookie sheet next to the potatoes. Roast for 35 to 40 minutes. Remove from oven with the potatoes.

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Two for the Price of One Potatoes for Recipe Friday

I was planning to post my meatloaf recipe, and even took pictures, but it’s been a crazy week and I just didn’t get it done. So I decided to post the side dish of Garlic Mashed Potatoes first, then I’ll post Meatloaf next week.

I absolutely love potatoes of any kind. If given a choice of potatoes, rice, or pasta, I will almost always prefer the potatoes. And just simple mashed potatoes is my favorite, in part because you can do so much with the leftovers, too. Which is why the title of this post is Two for the Price of One Potatoes — because I’m going to include two recipes, with the second one using the leftovers from the first.

Garlic Mashed Potatoes

Ingredients:

6 large russet potatoes
2 cloves garlic
½ – ¾ cup milk
salt and pepper

Directions:

Peel the potatoes and cut into small pieces. Place in a large pot with enough water to cover the potatoes. Bring to a boil. Reduce heat to medium high. Finely chop the garlic cloves or use a garlic press. Add the garlic to the potatoes and water. Add ½ tsp or so of salt. Continue boiling until the potatoes are tender, which will depend in part on the size of pieces you cut. When potatoes are tender, drain off all the water. Return the potatoes to low heat (or to the burner turned off if you have a glass top stove) to steam off any remaining water. This only takes a minute or so. Remove from heat. Add the milk, starting with the lower amount and only adding more as needed. You want to be careful not to add too much milk at first because your potatoes will be soupy. (If you want potato soup, I have a recipe for that.) Add salt and pepper to taste, and mash potatoes by hand with a potato masher. For smoother potatoes, you can use a hand mixer to blend the potatoes instead. Serve with your favorite entrée and vegetable.

Because this recipe calls for using 6 large potatoes, there are always leftovers at our house because there are only three of us. And that is just fine with me because that means we can have potatoes again the next night without having to peel and boil them with this next recipe.

Cheesy Potato Puffs

Ingredients:

Leftover mashed potatoes
1 egg
¼ finely shredded cheddar cheese
½ tsp dry basil
salt

Directions:

Preheat oven to 350°. In a large mixing bowl, combine potatoes, egg, cheese, basil, and salt until well combined. Put potato mixture by large spoonful in mounds on a cookie sheet lined with a silpat. Bake for 30 – 40 minutes or until potato puffs are golden brown. Serve with another of your favorite entrées and a vegetable.

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Beef Stew for Recipe Friday

Last week I posted a new recipe for Moroccan Beef Stew. Today it’s back to one of my old standards – regular Beef Stew. I made this on Halloween and a friend dropped by with her son, who was going trick-or-treating with my son. She asked for just a little taste, and ended up eating a whole bowl!

This is a recipe my family never complains about and is good leftover, too. It can be served with crackers, biscuits, or toasted garlic bread, but it is quite filling all by itself. My dog is always quite certain he should get his own bowl of stew, too.

 Beef Stew

Ingredients:

1 1/2 to 2 lbs beef stew meat
2 tbsp olive oil
1 small sweet onion, chopped
2 stalks celery, chopped
2 cans V-8 juice (12 oz size)
2 cans beef broth (14 oz size)
Water
3 large carrots, sliced
3 large russet potatoes, peeled and cubed
1 cup green beans, cut in small pieces
1 can corn (optional)
1/2 cup flour
2 tsp steak seasoning
1 tsp garlic salt
1 tsp oregano
1 tsp marjoram
1 tsp basil
salt
pepper

Directions:

Cut each piece of beef stew meat into small, bite-sized pieces. Put beef pieces into a plastic bag with 1/4 cup flour, steak seasoning, and garlic salt, and shake to coat the beef pieces. Heat olive oil in a 8 qt. or 12 qt. pot. Add beef and brown. Add onion and celery and continue cooking, stirring occasionally, until vegetables are slightly tender. Add V-8 juice and beef broth. Simmer for 10 minutes, stirring occasionally. Add water equal to the amount of V-8 and broth. I actually use the cans to measure it so that I can get all the good residue out of the cans, too. Add carrots, potatoes, green beans, and remaining spices. Salt and pepper to taste. Bring to a boil. Reduce heat and simmer for 20 to 25 minutes or until vegetables are fork-tender. [If adding corn, add it about 5 minutes before thickening.] In a 1 cup measuring cup, mix 1/4 cup flour with a small amount of cold water until well blended. Slowly add flour mixture to stew while stirring stew. Let simmer for 5 minutes more to thicken gravy. Taste test to determine whether additional salt or pepper is needed.

Note: I like to put French Fried Onions on top of my stew in the bowl. But then again, I like French Fried Onions on my potato soup and lots of other things, too. They aren’t necessary, but just a suggestion.

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Cheesy Scalloped Potatoes and Ham for Recipe Friday

I love scalloped potatoes and ham. It is great comfort food. I haven’t made it in a long time, but the other day at the grocery store I bought a ham steak so that I could make it some time soon. My mom used to make it when I was a kid, though her recipe didn’t have as much fat and cream in it as mine does. And since my son likes cheese, when I made this last night I decided to make it a little cheesy.

Cheesy Scalloped Potatoes and Ham

Ingredients:

3 large russet potatoes
1 lb ham steak
1/2 large sweet onion, chopped
2 tbsp olive oil
1/8 cup flour
1/8 tsp celery salt
1/4 tsp summer savory
1 pint cream
1 cup shredded cheddar cheese
salt and pepper

Directions:

Saute onions in olive oil. Add flour and seasonings and stir until flour is mixture is thickened and all flour is moist. Stir in cream. [Note: I use heavy whipping cream, but if you want less fat you can use regular cream or even milk.] Simmer until thickened. Stir in 1/2 cup cheese until melted. Set aside. Peel and thinly slice potatoes. Trim ham steak, remove bone, and cut into small pieces. Spray cooking spray (such as Pam) in the bottom of a 13″ x 9″ glass baking pan. Layer 1/2 of the potato slices on the bottom. Sprinkle with salt and pepper. Layer 1/2 of ham pieces. Pour 1/2 of cream mixture over potatoes. Repeat with a second layer. Top with 1/2 cup cheese.

Bake at 375° for 45 to 50 minutes, or until potatoes are fork tender and cheese in browned on top. If you have a convection oven, bake in convection mode for 35 minutes. Remove from oven and let sit for 5 minutes before serving.

If you wanted to be a bit healthier, you could serve this with a salad or green vegetable, but we just went with the scalloped potatoes last night. By the way, I thought I was going to have a lot of leftovers of this since it was so much, but all I got was one tiny container for my lunch today. And there are only 3 of us!! I think we all went back for seconds.

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